Fried Rice | Basics With Babish Live

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[04:09] folks how we doing welcome to the live

[04:13] stream happy

[04:14] what is it Thursday happy Thursday Happy

[04:17] New Year this is the first time I've

[04:19] seen all your beautiful faces here in

[04:21] 2019 and I'm very excited to make some

[04:26] fried rice I'm gonna go ahead and come

[04:28] on down here

[04:28] say hi what's up folks how we doing I'm

[04:32] seeing a lot of comments here as usual

[04:35] very difficult to follow here as a lot

[04:37] of them okay what's up folks

[04:39] anybody cooking along with me tonight

[04:40] I'm curious I'd like to know if you're

[04:42] gonna be making some fried rice sorry my

[04:48] nose is a little red I'm cold cold in

[04:50] here yep how we doing folks I'm fond of

[04:56] all of you Fon Fon Fon so we tonight

[05:00] we're making some fried rice it's been

[05:03] brought to my attention that's the

[05:05] recipe isn't as as authentic and as as

[05:10] as authentic as it could be and I

[05:13] totally recognize that I am it's very

[05:16] new for me I'm not it's not something

[05:19] I'm very experienced making but there's

[05:21] a very easy recipe to make fried rice

[05:24] that kind of tastes like the stuff that

[05:25] you get at a Japanese Steakhouse sort of

[05:27] at a hibachi place here in the States I

[05:30] would love to learn more about how fried

[05:33] rice is properly made so I'm very

[05:37] excited to be heading over to Japan

[05:39] later this year hopefully and possibly

[05:42] China as well so hopefully I'll pick up

[05:44] a few things here we have some super

[05:45] chats already what's up folks

[05:47] Jonathan Dean gave $5 thank you so much

[05:49] Jonathan Alexis rogue 97 said I'm gonna

[05:53] try to keep up thank you I mean you know

[05:56] good luck let me know if you have any

[05:57] questions you are thank you very much

[06:02] for your generous contribution I see we

[06:04] got 199 from Ocarina gaming cool

[06:07] Zelda reference bro what can I use

[06:10] instead of soy sauce that's tricky you

[06:14] know for how to rice without soy sauce

[06:16] that's a little bit hard to imagine I

[06:18] know that we're going to use a stir

[06:20] sauce as our primary sort of in green D

[06:23] I mean we're using a 50/50 ratio what's

[06:25] your thoughts so but generally people

[06:27] use a little bit more oyster sauce so

[06:28] you could probably you probably get away

[06:30] with that if you're worried about gluten

[06:33] allergies or celiac disease you can get

[06:37] gluten-free soy sauce it's readily

[06:38] available go check that out if you just

[06:41] don't like soy sauce I don't say man you

[06:44] could maybe try using some a little bit

[06:48] of malt vinegar might be cool you just

[06:52] want to give that color you want to give

[06:54] some of those you know sort of umami

[06:55] flavors that you get with soy sauce so

[06:58] just try to think mommy try to think

[06:59] savory add extra mushrooms and you know

[07:04] anything you can do the up the umami

[07:06] content we got a bunch of super chats

[07:08] coming in here let me see here we got

[07:10] honk okay five bucks love the vids just

[07:14] had some strip mall fried rice today

[07:16] wasn't great cooking alone tonight in

[07:17] effort sorry demons today is terrible

[07:19] meal you rock thank you so much you rock

[07:21] thank you for the super chat and good

[07:23] luck tonight I hope this is better than

[07:25] strip mall fried rice even though I love

[07:27] strip mall fried rice oh you must have

[07:29] had a fluke fare sorry about that

[07:31] TK catch game $5.00 thank you so much

[07:34] are the Vincenzo rumors true I can't

[07:37] speak to see I don't know and not

[07:38] entirely sure what you mean by that but

[07:40] some no I don't know sorry let's see

[07:45] iceworm game 10 CHF I can't remember

[07:49] what currency that is but whatever you

[07:50] give 10 of it thank you

[07:51] said how are you doing I'm seeing a

[07:53] little bit of buffering sorry we got a

[07:55] little little connection lag there sorry

[07:57] about that I'm good how are you man I'm

[08:00] real good him but so have some fried

[08:02] rice for dinner I'm happy we got five

[08:05] dollars from zero points zero point

[08:07] what's up you such well and sauce I know

[08:09] recipe I remember you come on as the

[08:11] zero point is the one who who gave a

[08:16] a recipe from memory about Szechuan

[08:20] sauce and his sauce was far and away the

[08:22] tastiest apart from maybe the the

[08:24] genuine like Szechuan sauce like the

[08:27] kind of sauce that they would use in

[08:28] Szechuan his was just as tasty and very

[08:32] unique wonderful I'd like plum wine in

[08:35] it and all the kinds of cool stuff whose

[08:36] great thanks for hanging out zero point

[08:39] good see again brother

[08:40] miss on the moon gave $10 thank you for

[08:44] inspiring me get into cooking that is so

[08:45] nice I'm really happy to hear that love

[08:47] here and that thank you for the super

[08:49] chat thank you for hanging out and keep

[08:51] cooking please tonight's episode while

[08:54] again it has been criticized for not

[08:56] being super authentic it is a really

[09:00] easy and delicious way to use up some

[09:02] fried rice and you can add pretty much

[09:04] anything that you want to us that would

[09:06] make sense

[09:06] you could add beef you could add chicken

[09:08] you could add any kind of most any kind

[09:09] of vegetable like tonight I've realized

[09:12] that I don't have fry frozen peas but I

[09:15] do have some edamame so I'm gonna add my

[09:17] mama and I guarantee you that shit's

[09:19] gonna be good

[09:20] oh man we got super chats pouring in

[09:22] here so miss on the moon thank you so

[09:25] much keep cooking

[09:26] Kim asaurus rex gave five pounds and

[09:29] said you're one handsome devil thank you

[09:31] give a soros rights it's very kind thank

[09:35] you for the super Chad even if it is in

[09:38] the pound sterling which I again I

[09:40] appreciate I'm just kidding that's just

[09:42] a little bit of an American ignorant

[09:45] right there thank you very much for the

[09:47] super Chad thanks for the kind

[09:48] compliment

[09:49] cariann gave ten dollars no comment but

[09:51] Carrie thank you so much very very kind

[09:54] Chimaera Lord Zi gave 499 if you could

[09:57] be a star in any movie what would it be

[09:59] Mad Max fury road definitely absolutely

[10:01] we got a new member

[10:03] Diana 24 Hanson Mad Max fury road

[10:06] because frankly it's one of my favorite

[10:08] movies I saw it seven times in theaters

[10:10] how disgusting is that Jason bar Stannis

[10:14] gave $20 and thank you so much that's

[10:17] extremely generous so thank you for

[10:19] inspiring me on cooking that's so nice

[10:21] to hear again that's my favorite thing

[10:23] to hear in the world I love that people

[10:26] are watching the show and take

[10:27] way some you know even if it's just a

[10:30] little tip even if you just learn like

[10:32] something that you might want to try

[10:34] differently the next time you make your

[10:35] favorite dish or a new dish that you

[10:37] might want to try that is the best

[10:40] comment that I can receive in the world

[10:41] so thank you so much and thank you for

[10:43] the very generous super chat do we get I

[10:46] don't know how to pronounce that five

[10:48] dollars thank you so much make sure you

[10:50] using one day old rice for fried rice

[10:51] it's super important that is absolutely

[10:53] true

[10:54] you need to use leftover fried rice

[10:55] right now I'm not going to use day-old

[10:58] rice however I'm going to try and create

[11:03] a close approximation by taking the

[11:05] cooked for white rice that I have just

[11:07] off camera here and throwing it in the

[11:09] fridge in fact we should do that right

[11:11] now before you guys give any more super

[11:14] chests please hold off on the super

[11:15] chest for just one minute I'm gonna go

[11:16] through the rest but hold off for just a

[11:17] minute because I want to fridge the rice

[11:20] that we have here and then while it's

[11:21] cooling off we can go through more Super

[11:24] chats and we can we can talk more but

[11:25] for now I'll go through what's still

[11:27] here

[11:27] Robert Prichard gave $10 it's a Happy

[11:29] New Year a Happy New Year Robert thank

[11:30] you so much

[11:31] got a new member Jonathan Dean thank you

[11:33] for joining $5.00 from I shown Neil

[11:37] thank you so much no comment from I

[11:39] shown both thank you very much

[11:41] Denny Raziel Oh gave $5 thanks for being

[11:44] a big inspiration to me after watching

[11:46] your videos I went and applied for

[11:47] culinary school to follow my dreams I

[11:49] hope that that is a true story because

[11:51] you know say it sounds sounds you know

[11:54] too good to be true because like it

[11:55] sounds like this beautiful dream and if

[11:57] it is if that's what you've actually

[11:59] done I'm so proud of you keep it up keep

[12:02] cooking and follow that dream that's

[12:04] really exciting I hope you get into the

[12:06] culinary school of your choice and thank

[12:07] you so much for the generous super chat

[12:10] and hang on don't give me any more

[12:12] because hang on to your money you're

[12:14] going to culinary school

[12:15] David Gong calvess gave $20 thank you so

[12:20] much I like your show a lot it's helped

[12:21] me to learn to cook in general I love

[12:23] your beard because you're because beard

[12:25] bros beard grows all day man keep keep

[12:28] keep it brushed keep it oiled keep it

[12:30] trimmed um and thank you so much for the

[12:32] very generous super chat that's really

[12:33] really kind Dakota Boyd $10 when do we

[12:37] get a basic with that as deep fried

[12:39] that's a really good idea it's just

[12:41] that's like too broad of a cooking of a

[12:44] cooking genre to do like a deep fried

[12:46] episode we might do a fried chicken

[12:48] episode or like a um you know we did

[12:51] Scotch eggs those are deep fried that's

[12:53] probably my favorite deep fried food is

[12:54] Scotch eggs thank you so much for the

[12:56] very generous - super chat and we will

[12:58] definitely look at that in the future

[13:00] Nick place gave 5 bucks thank you do

[13:02] people get good luck from rubbing your

[13:05] head yes absolutely they do

[13:06] it's a patreon level a secret patreon

[13:08] level thousand dollars gets you one head

[13:10] rub so spend wisely grants AM Rhein gave

[13:15] 50 dollars grant thank you so much

[13:18] that's really kind I don't see any

[13:19] comment here but that's really really

[13:21] generous and I cannot thank you enough

[13:23] thank you that's that's really kind if

[13:25] you have any comments please try and hit

[13:28] us up here and we'll try answer it if

[13:29] you have any questions thank you so much

[13:32] Kumar zero one two three four said it is

[13:35] extra using vert is using extra virgin

[13:36] olive oil okay for cooking fried rice

[13:38] and cooking chicken yes

[13:40] the only time you don't want to use

[13:41] extra virgin olive oil is when you want

[13:43] a super high heat applications it's

[13:46] smokes sooner at a lower temperature

[13:48] than other hype smoke point oils like

[13:51] sunflower oil safflower seed oil that's

[13:54] will even it smokes much sooner so use

[13:58] caution when when cooking at higher

[14:00] temperatures okay here we go I'm gonna

[14:03] stop after these three guys so hold off

[14:05] for just a minute

[14:06] new member ice warm thank you for

[14:08] joining iceworm

[14:09] Chloe Godard gave $10 thank you I got

[14:13] your cookbook for Christmas I love you I

[14:14] love you too Chloe thank you for the

[14:16] very generous super Chad I hope you

[14:18] enjoy the book and keep an eye out for

[14:20] the next book it's coming out in fall of

[14:21] 2019 it's gonna have the first hundred

[14:23] recipes from binging with babish but I

[14:25] hope you enjoy we watch in the mean time

[14:27] and we got a new member

[14:29] Trevor 3rd 3rd Badu 3rd Badu

[14:32] I don't know thank you for joining

[14:33] Trevor okay guys I am going to quickly

[14:36] get this rice in the fridge and we can

[14:38] get back to chatting okay there we go

[14:39] back I'm a thief all right so to do this

[14:44] we need a couple simple things I'm going

[14:48] to grab this sheet pan here this guy we

[14:51] want as much surface area as possible

[14:53] so the rice is gonna cool off quicker

[14:56] and I can't remember the exact reason

[15:00] why why leftover fried rice is the ideal

[15:02] rice for I'm sorry leftover rice is the

[15:07] ideal rice for fried rice I think it's

[15:08] because it dehydrates you know when you

[15:10] when you when you fridge your leftover

[15:12] white rice when you order Chinese food

[15:15] its it becomes really like crunchy and

[15:18] and it doesn't have the same texture as

[15:20] it used to I believe that it dehydrates

[15:22] and that makes it ideal for frying

[15:25] because it makes it doesn't it makes it

[15:28] not as mushy I think I'm not entirely

[15:30] sure looks like this is a little hot I'm

[15:32] gonna I'm gonna close down this camera

[15:34] just a smidge we mustn't have blown out

[15:36] highlights like that that's good enough

[15:38] a couple of couple blown out huh no no

[15:40] no perfectionist I went to film school

[15:42] care more about the hysteric that I do

[15:45] that okay here we go all right so we're

[15:50] gonna get this some fridge and let's see

[15:56] there we go there we go all right and we

[15:59] want to spread this out so I cooked this

[16:01] rice I know people were upset about me

[16:03] not using a rice steamer but first off I

[16:05] don't have a rice steamer and second off

[16:06] this is like the closest way you can

[16:09] make rice the way you'd make it in a

[16:13] rice steamer without a rest steamer by

[16:16] pouring it into the boiling water a nice

[16:20] hot water covering it and baking it at

[16:23] about 375 for whatever specified time

[16:26] the package says mine says 20 minutes

[16:28] and you're in you end up with perfect

[16:29] white rice this is fluffy it's not

[16:32] sticky it's not goopy it's way better

[16:34] than making it on the stove top stovetop

[16:36] rice for me at least

[16:38] always is ruined so I don't think I made

[16:43] it enough here but dule now so I'm going

[16:46] to spread this out and ice it then

[16:48] because we only I we don't have too much

[16:51] time here tonight so I just wanted to

[16:54] chill out for like 30 minutes when that

[16:56] is going to get it nice and you know a

[16:59] nice approximation to leftover our

[17:01] day-old rice

[17:05] and you know I'm actually gonna leave it

[17:07] uncovered because that's gonna help it

[17:09] sort of dehydrate in the same way that

[17:11] it would if we're in there overnight so

[17:14] I'm just gonna throw it in there

[17:15] uncovered here we go oh my god that's a

[17:18] lot of cheese I forgot about all that

[17:20] cheese okay but what she's my fridge

[17:22] because um because of next week's

[17:26] episode of binging which I guess I'll

[17:28] tell you guys I'm gonna be taking a

[17:29] crack at some the pizza ball from Eric

[17:32] Andre time to deliver a pizza ball don't

[17:35] you know so we're gonna we're gonna take

[17:38] a crack at that and my idea there's a

[17:42] few different ways that we want to try

[17:43] and make it so we have a lot of cheese

[17:45] in that fridge I probably have I

[17:47] probably have like seven pounds of

[17:50] mozzarella in that fridge because we

[17:52] have a lot of different iterations we

[17:54] want to try

[17:54] okay so I've missed a couple super chats

[17:57] I'm just gonna hit these real quick

[17:59] before they disappear dankey boy gave

[18:01] ten dollars thank you so much I use your

[18:03] recipes to cook for my family thank you

[18:05] so much for the hard work keep it up

[18:06] thank you I will and thank you for the

[18:08] very generous super chat got a new

[18:10] member and a llama welcome to the family

[18:12] so Couric he gave five dollars and said

[18:14] thank you for your culinary sharing and

[18:16] dulcet tones any old time Thank You

[18:19] Sakura for your very generous super chat

[18:22] lastly we got Peapod phone 1281 for

[18:24] dissapears $5 thank you so much my

[18:27] boyfriend and I love recreating your

[18:29] recipes even though I do most cooking

[18:30] you really inspire us to try new things

[18:32] that's lovely to hear thank you so much

[18:35] keep it up and I'm really happy to hear

[18:38] that

[18:39] while we have a breather here before we

[18:41] get any into any more super chats I want

[18:42] to introduce my man with the plan on the

[18:44] other room anybody who is not familiar

[18:46] with him by now ought to be he is the

[18:48] wrost of my Fraser we got Sawyer Jacobs

[18:50] in the other room so ever wants to say

[18:51] hi hello everyone so happy to be here

[18:55] I'll be reading the comments trying to

[18:57] get everything you say we're looking for

[18:59] food questions your favorite Wegmans you

[19:02] know the stuff we like you know the

[19:05] stuff we like any Rochester based

[19:06] comments will be given priority this is

[19:09] oh okay we got some sorry we got some

[19:10] more super chatters in here so it will

[19:12] be in the other room keeping an eye on

[19:14] what you guys have to say so

[19:18] and I'm sure he'll come in here and join

[19:19] me for a drink a little bit later on

[19:20] Chloe raising her gave $5 and said

[19:23] you're my favorite YouTube chef keep

[19:24] cooking good-looking you got it Chloe

[19:26] thank you so much for your super chat

[19:28] cooking with CJ just gave $24.99 want to

[19:31] do a collab with a really small channel

[19:33] I got a beard and I'm bald too

[19:35] I love your channel brother huge

[19:36] inspirations Cheers cooking with CJ I'm

[19:38] gonna check out your channel and go

[19:39] ahead and shoot us an email at binging

[19:41] with babish at gmail.com and we'll see

[19:43] what we can do I can't make any promises

[19:45] because I work with a management company

[19:48] I work with a bunch of people and I

[19:49] can't like right now say like yes but

[19:52] you know let's let's chat and shoot me

[19:54] an email there and we'll see what we can

[19:55] see what we can do and for now the best

[19:58] I can do is just plug your channel a

[19:59] little bit cooking with CJ guys go check

[20:01] it out I'm gonna check it out myself

[20:03] after the string 5 bucks from Chandler

[20:05] Stephens

[20:06] thank you very much sir hey babish I've

[20:10] been following you since the old since

[20:12] you had the old jingle that's the old

[20:13] days that and the old jingle is the

[20:14] Frazier's theme song I was want to tell

[20:17] you how much I dig your style I need

[20:18] those shirts and apron well we're making

[20:20] these aprons we're gonna be making these

[20:22] aprons available you can get the exact

[20:23] one that I wear right now on Amazon

[20:25] right now if you go to my website

[20:26] binging with babish comm check out my

[20:29] gear page you can get this exact apron

[20:32] but in a few months probably in q2 of

[20:35] 2019 we will be starting to sell aprons

[20:39] with the BWB local logo on them right

[20:41] here it's gonna be a good time so keep

[20:43] an eye out for that we've sold 300 them

[20:45] on Instagram a few months ago our last

[20:49] month rather and they disappeared

[20:50] immediately thank you boy just became a

[20:52] member thank you for the super chat and

[20:54] for the membership thank you boy Hannah

[20:56] Curtis gave $10 Tim Australian dollars I

[20:58] don't see a comment but thank you very

[21:00] much for your super chat it's very very

[21:01] kind

[21:02] Nick Prince became a new member thanks

[21:05] Nick

[21:05] wow these are really coming in here

[21:07] Jason bar Stannis gave $10 and said I'm

[21:09] also thinking ability to cook well you

[21:12] know big respect for joining the

[21:14] military thank you for potentially

[21:16] uh-hum if you do thank you very much for

[21:19] for serving our country and for feeding

[21:22] our troops that's a very important job

[21:23] so I wish you the absolute best of luck

[21:26] and I hope that if that's something you

[21:27] want to do I hope something you pursue

[21:29] the king of cucumbers gave $5 what

[21:31] item of your kitchen has the most

[21:33] sentimental value I'll tell you exactly

[21:34] what that is right now it is this little

[21:39] guy right here this is the pasta car the

[21:43] carving fork from the scene in chef

[21:46] where jon favreau plated up the pasta

[21:49] for Scarlett Johansson he gave this to

[21:52] me anybody who's seen the chocolate lava

[21:55] cake episode saw that I had John on the

[21:57] show and he saw this tattoo and he gave

[22:00] this to me so this has a great deal of

[22:02] sentimental value for me probably the

[22:05] most of anything in the kitchen

[22:09] let's see what else we got thank you

[22:11] very much for your super Czech king of

[22:13] cucumbers I appreciate it boy oh boy

[22:17] okay wow we have a lot here I'm sorry

[22:20] I'm gonna try it

[22:21] I'm gonna try to catch up here okay

[22:25] Jocelyn Curie gave $5 I need to make a

[22:27] recipe with shrimp any ideas

[22:29] we're making stir-fry we're making fried

[22:31] rice with shrimp tonight so check it out

[22:33] oh my god Wow okay there's a lot we have

[22:36] fifty dollars another another huge super

[22:38] Chad fifty dollars from first name last

[22:40] name oh thank you so much for your

[22:42] videos bro they really inspire cook more

[22:44] give me more more ideas by the day

[22:46] cheers bro here's a little appreciation

[22:47] that is a lot of appreciation first name

[22:50] last name uh-huh whatever your actual

[22:52] name is unless that is your actual name

[22:53] in which case god bless that's

[22:56] incredibly generous thank you so much

[22:58] thank you for the kind words and the

[23:00] kind words would have been enough but

[23:01] that's an incredibly generous super shot

[23:03] and I really really thank you from the

[23:05] bottom of my heart all you guys are

[23:06] absolutely amazing so much support I

[23:08] love it you guys keep me going Brian

[23:11] Penley gave five dollars and said have

[23:12] you ever made Korean barbecue I have not

[23:14] and we should probably do a basics on

[23:16] that someday soon but Korean barbecue is

[23:18] pretty tricky to do at home so we'll

[23:20] have to I'm gonna have to do some

[23:21] research before I jump into that let's

[23:25] see we got mac backs I know gave five

[23:28] Canadian dollars New York pastrami

[23:31] versus Montreal smoked meat I can't say

[23:34] that I've tried Montreal smoked meat man

[23:36] I'm gonna have to try that never been a

[23:37] montreal so I will work on that okay

[23:41] thank you very much for the super chat

[23:43] geez I can't keep up with this you guys

[23:45] I'm really sorry if I'm missing some of

[23:46] these I can't keep up here

[23:48] Briana Macbeth gave $10 and said thank

[23:50] you so much for doing what you do love

[23:51] you bad much love you Briana thank you

[23:53] so much for the super chat and thank you

[23:55] for the kind words

[23:56] something beats a mantasy um

[23:59] $10 from some of the pizza man I

[24:01] remember you bro a hand drew happy

[24:03] Thursday

[24:04] happy Thursday some of the pizza man DJ

[24:07] panda gave 100 DKK Denmark again oh yeah

[24:11] it must be hello from Denmark a big fan

[24:13] could be super cool if he made a Danish

[24:15] dish I'm gonna have to look into that

[24:17] man I don't know much about Danish food

[24:19] and I will except for danishes but I'm

[24:22] off to look into that and thank you very

[24:24] much for your super chat the toxa scene

[24:28] gave $5 and said I've watched all of

[24:30] your videos can you pronounce my

[24:31] username the tops - see I I tried I

[24:34] certainly tried thank you very much for

[24:36] your super chat levy scarves and five

[24:41] pounds with the news that Netflix is

[24:43] canceling its Marvel series would you be

[24:45] interested in making some of the dishes

[24:46] from the show's kingpins omelet kingpins

[24:49] omelet is like a pretty basic French

[24:51] omelet so I've done that on the eggs

[24:53] basics but I'm definitely interested

[24:55] definitely curious and that's sad I know

[24:58] that they stopped the Marvel shows I had

[25:01] no idea

[25:01] Carole owes five pounds thank you so

[25:04] much Olivia show have been watching for

[25:06] ages what is your favorite way to make

[25:07] oven cooked wings I did that for go

[25:10] check out my my lemon pepper wet video

[25:14] from Atlanta and I do oven-baked wings

[25:18] where you you toss them with salt and

[25:20] baking powder that desiccates the skin

[25:23] and lowers the temperature at which the

[25:24] my yard reaction occurs so you end up

[25:27] with super crispy wings the taste and

[25:29] feel like they've been deep-fried but

[25:31] they've just been baked so to go check

[25:32] that out

[25:33] thank you very much for your super Chad

[25:34] zoosk whoa gave five dollars instead of

[25:36] all the times you've made fried rice if

[25:38] you ever tried making it in a peruvian

[25:41] java kind of way i cannot say i know

[25:43] what that is i don't know what that is

[25:44] but now you've got me really curious i'm

[25:46] going to look into it thank you very

[25:48] much for your super chat and i'm gonna

[25:50] be checking that out

[25:51] Brenner Swenson gave $5 and said how

[25:53] many blue button-up shirts

[25:54] you have too many way too many a lot of

[25:58] them you don't want to know my closets

[26:00] like you know I can't remember that

[26:04] movie where the guy has the all the one

[26:06] outfit just lined up together Superman a

[26:09] bidet I was back Superman you know

[26:11] Superman the guy um

[26:13] Trevor Trevor Thibodeau's back $5 dude

[26:17] I'm Kay Schindler let's say you put me

[26:19] out bro I know I'm saying it wrong I've

[26:21] never done that occasion I don't know

[26:23] how to say that

[26:24] dooba dooba do Thibodeaux it's one of

[26:28] those things I know do't Reeve from from

[26:31] a little show called king of the hill

[26:33] he's Asian

[26:34] oh my god I can't keep up with these I'm

[26:36] sorry guys thank you so much to anybody

[26:38] that I'm missing I'm so sorry and thank

[26:40] you very much for your generosity Alex

[26:41] James Cross gave $35 thank you so much

[26:45] they're bothering me from the start but

[26:47] why don't you get a stove you need to

[26:48] manually light I can't imagine the

[26:50] changes and I think it seems like it's

[26:51] just more work I'll tell you it's

[26:53] because this is a commercial stove this

[26:55] commercial oven and it's it has an

[26:59] extremely powerful pilot light that

[27:03] heats up the whole room when it's on so

[27:05] I'm thinking about lighting it because

[27:08] it's winter now so it's it's not that

[27:09] bad but during the summer it just makes

[27:11] it unbearable so I killed the pilot

[27:13] light and that just means I have to

[27:15] light it manually otherwise it heats up

[27:17] the whole room because it's it's meant

[27:18] to be used in a restaurant it's not

[27:20] meant to be in at home so yeah that's

[27:24] that's why I know it's a little a little

[27:25] confusing but that's that's the reason

[27:27] thank you very much for your extremely

[27:29] generous super chat Alex James cross

[27:30] appreciate it I just saw a super chat

[27:32] disappear I'm so sorry somebody gave you

[27:34] $5.00

[27:36] new member of maryam/mary Mars just it

[27:39] just came on board thank you Mary

[27:40] Eric Emma gave five dollars and said

[27:42] have you ever tried Whataburger and I

[27:45] hope you can tell that I have tried it

[27:46] because I pronounced it correctly if you

[27:49] if you had did you like it I didn't try

[27:51] the burger I tried the honey chicken

[27:53] honey honey chicken biscuit that's what

[27:56] it is not any chicken biscuit and it was

[27:57] delicious

[27:59] we have here we go

[28:02] we have choco turtle gave five dollars

[28:05] and said I'm so excited your live stream

[28:07] one baking

[28:08] now what are you baking I hope that

[28:10] comes out perfect baking's hard so mad

[28:12] respect the paradox gave $5 said you

[28:15] wouldn't you suck at cooking should do

[28:17] some collabs Harry

[28:18] Harry thank you very much with five

[28:19] dollars we did one collab the Hannibal

[28:23] clay baked thigh we did a little

[28:25] collaboration he's a he's a good friend

[28:28] of money I still don't know who he is

[28:29] and I still don't know what he looks

[28:30] like we exchanged emails all the time

[28:32] but I'd still never seen him he is a

[28:34] mystery man all right we got five bucks

[28:38] five Canadian dollars from Jeremy Hogan

[28:40] ever thought about doing a beer or wine

[28:42] video absolutely I'm talking with with

[28:45] with breweries right now to try and

[28:48] figure stuff out

[28:50] first name last name said my name is

[28:51] Charles if you were curious my guys stay

[28:53] safe I will stay safe and thank you for

[28:56] another very generous donation on the

[28:58] top of your extremely generous super

[29:00] chat earlier thank you just since the

[29:02] ball gave $5 and said there is someone

[29:04] who looks freakishly like you that Shops

[29:06] at the grocery store I work at maybe

[29:08] it's me is it is it is it is it Whole

[29:11] Foods and so Beibei gave $5 and said why

[29:14] are you so freaking cute I don't know

[29:16] why is so freaking generous thank you

[29:18] very much and that's that's sweet I'm

[29:20] blushing

[29:21] some pizza man is back um III am

[29:26] shouting you out he says he wants to

[29:27] shout out shout out some of the pizza

[29:29] man he's always here hanging out thanks

[29:31] man

[29:32] we got five pounds from Nicky Salter you

[29:35] you're a better you're a better teacher

[29:37] than my cooking teacher at college I

[29:38] love your channel I watched all your

[29:39] videos that's extremely high praise

[29:42] thank you very much I'm gonna keep

[29:44] trying and I shouldn't be that better

[29:47] than them because I never went to

[29:48] culinary school but props to you for

[29:50] doing it brandon kowalski gave ten

[29:52] dollars hello from a neighbor originally

[29:54] from Buffalo what's up love to see

[29:56] recreate a beef on weck so wide audience

[29:58] can be introduced to seven one six

[30:00] classic I'm gonna have to learn how to

[30:02] make that better because I haven't been

[30:03] able to make a beef on weck up to spec

[30:06] with with what you guys got out in the

[30:09] seven one six but thank you very much

[30:10] for your super chat keep strong um and

[30:13] stay warm up there Alex James crosses

[30:17] back ten bucks

[30:18] that's crazy glad it works for you and

[30:21] you can use your use out of it and

[30:23] functions as a space heater yeah it's

[30:25] weird right it's a it's a weird

[30:26] situation and and yeah I know it's

[30:29] confusing for everybody why I have to

[30:31] light it with a torch but that's that's

[30:33] the reason thank you very much again for

[30:34] your for your very generous super chat

[30:37] Chris Valentine gave $5 and said I'm

[30:39] just going to add to the vocal work and

[30:41] think quick thinking required Wow yeah

[30:43] you didn't roll on me but thank you very

[30:45] much for the five bucks appreciate it

[30:48] savvy just gave $50 thank you so much

[30:50] hey Andrew and Sawyer you're my favorite

[30:52] creator and do an amazing job you

[30:53] deserve all your success thank you so

[30:55] much that's really kind and that is an

[30:58] incredibly generous super chat I cannot

[31:00] thank you enough thank you for watching

[31:03] and thank you for supporting the show I

[31:04] really appreciate it we're gonna get

[31:06] cooking real soon here guys we just want

[31:07] that rice to chill down as much as

[31:09] possible

[31:10] but also you guys can't taste it so if

[31:13] it's not totally chilled out yet we're

[31:16] the only ones who are gonna suffer here

[31:18] we're just gonna have to have subpar

[31:20] fried rice but you guys will still be

[31:22] able to learn some technique here Elijah

[31:24] Elijah good luck yeah I think gave four

[31:28] or five dollars

[31:29] YouTube YouTube needs more content

[31:31] creators like you keep up the fantastic

[31:32] work that's really kind man thank you so

[31:34] much really appreciate it

[31:37] choco Turtles back you're making peanut

[31:39] butter cast iron cookies I've never made

[31:41] peanut butter cast iron cookies that's

[31:44] really interesting I would like to try

[31:45] that sometime thank you again for

[31:47] another very kind super chat and and

[31:50] good luck I hope they come out great

[31:52] Yuki gave five dollars and said just to

[31:53] preview prevent future occasion rage its

[31:56] Thibodeau Thibodeau that makes sense

[31:58] that makes sense Thibodeau um thank you

[32:01] kid Yuki for saving my ass and thank you

[32:04] for the kind super chat really

[32:07] appreciate it

[32:08] tre Clayton oh god I'm missing so many

[32:11] people here we go

[32:12] I'm trying to keep up here I'm trying to

[32:14] started blowing through them I don't

[32:15] want to miss any of you see DC con CDO

[32:18] con says a long time if animated pasta I

[32:20] Olli oh dude it's the bomb it's really

[32:22] some of the Waltons parts ever trying to

[32:24] make chicken and dumplings yes I love

[32:25] chicken and dumplings and I will I

[32:27] should probably do an episode of basics

[32:29] on that soon thank you for your super

[32:31] Chad Cassie done gave $5 and said

[32:33] you for being really good distraction

[32:34] for some hard times you're the best

[32:35] babish we could ask for

[32:38] that's really kind and I'm sorry that

[32:40] there's been hard times but I am always

[32:42] happy to be a distraction here and if

[32:45] you're having if you're having a rough

[32:46] time try give cooking a shot if you can

[32:48] if you have the ability give it a shot

[32:50] you might enjoy it you might find that

[32:52] that's a great distraction too from some

[32:54] hard times

[32:55] Zack dole gave $5 and said making pizza

[32:57] right now but because if you rock on

[32:59] dude

[32:59] good luck thank you for the super Chad

[33:02] TK catch gave five books that said babby

[33:04] my earlier question was asking about

[33:05] Vincenzo from bone Appetit can you talk

[33:07] about that or your new show being with

[33:10] babish excited for it new show being

[33:12] with babish will be coming out in the

[33:14] spring it is a vlog style show that's

[33:18] going to be following my sort of daily

[33:19] exploits and it's going to have some

[33:21] challenges and some giveaway elements

[33:23] gonna be it's gonna be a lot of fun I

[33:24] hope you guys come and check it out in

[33:26] the spring and the identity of the

[33:29] person who's going to be working to

[33:32] create it with me is a secret at the

[33:34] moment so I cannot speak to who it is

[33:37] Lauren Bobo gave five bucks and said my

[33:39] friend Miranda and I love your show I

[33:41] love the pasta Puttanesca I hope you

[33:43] tackle more foods from a series of

[33:45] unfortunate events in the future I will

[33:47] definitely do that I've heard that I've

[33:49] got lots of requests I've heard there's

[33:50] a lot more to check out there oh no I

[33:52] just missed a bunch they just all

[33:54] disappeared oh my god okay Derek

[33:57] Calendar gave ten dollars and said been

[33:59] watching since your second episode

[34:00] absolutely loved the show how did you

[34:02] discover your new music broke for free

[34:04] he's an old buddy I used to go BMX with

[34:06] this teenager is a super great guy he is

[34:08] a super great guy I discovered him

[34:10] through SoundCloud I just was trying to

[34:13] find new music and I came across his

[34:14] music and it was perfect and we've been

[34:16] boys since that's cool man thank you

[34:19] very much for your super Chad

[34:20] Balthasar 2 to 8 gave 5 bucks and said

[34:23] went to culinary school worked in a

[34:24] michelin-starred restaurants and

[34:26] impressed with your skill and hard work

[34:27] that is high praise geez thank you very

[34:31] much that's really really kind and

[34:32] that's that's that's that's that puts

[34:34] the pressure on a little bit but thank

[34:36] you very much this really time

[34:41] Firelord Megan gave $10 and said hey

[34:43] Andrew have you ever heard of golden

[34:45] chem golden chem way it's an anime with

[34:48] a lot of really interesting recipes

[34:50] that's focused on Native I new recipes

[34:52] from otherwise from historical

[34:53] historical Hokkaido

[34:55] I can't say that I have seen or heard of

[34:58] that I'm gonna have to check it out so

[35:00] they're just definitely I have lost you

[35:01] on the phone here okay there we go Ben

[35:06] Olsen gave $5 I said so my dad and I

[35:08] bake around two hundred two hundred

[35:09] dozen cookies every in a day every

[35:12] Christmas I assumed you meant two

[35:14] hundred cookies but if it's two hundred

[35:16] dozen the Jesus Christ good John just to

[35:18] give away

[35:18] have you made a ludicrous amount of food

[35:21] in a day now I've worked it I work in a

[35:22] soup kitchen down in the East Village we

[35:24] make a lot of food but it's a group

[35:25] effort so I can't say that I personally

[35:27] have but that's really nice of you and

[35:29] keep it up that's a lovely tradition you

[35:31] got going there with your dad thank you

[35:33] very much for the super chat boy yeah

[35:36] okay okay okay

[35:38] charisa Greg gave five euros that said

[35:41] babish abroad right now and your videos

[35:43] are my favorite thing to watched in my

[35:44] free time you're the best bad thank you

[35:45] so much that's really really kind and

[35:47] safe travels to you okay

[35:50] we got eight dollars from To Kill a

[35:52] Mockingbird zero love your videos we do

[35:55] you ever consider making Louisiana and

[35:56] gumbo on an episode of basics my

[35:58] favorite food by far I've never tried

[35:59] making it myself

[36:00] I made something which i think is a

[36:03] pretty accurate Louisiana and gumbo on

[36:06] my Bubba Gump shrimp Bubba Bubba shrimp

[36:10] Forrest Gump episode of binging so check

[36:13] that out and give that recipe a try it's

[36:15] great Robert Miller gave ten dollars and

[36:18] said when I was in jail and in China I

[36:20] had some fried rice that was super

[36:21] crispy how do i recreate I cannot say

[36:24] that I know I'm not very familiar with

[36:26] the foods of Xian I only know is young

[36:28] famous foods here in the city which

[36:30] makes these great hand-pulled noodles I

[36:33] can't say that I'm very familiar with

[36:34] that first name last name gave another

[36:36] five Australian dollars thanks again bro

[36:38] how struck how stressful does it get

[36:40] when you're cooking live reading chat

[36:42] and donations etc it's gets a little

[36:44] stressful right now just because I want

[36:45] to catch everybody and I feel bad them I

[36:47] see that I'm missing people I'm so sorry

[36:49] to anybody

[36:51] rolling star gave $20 and said making

[36:53] chicken thighs and sweet potato apple

[36:55] dish maybe enjoy cooking again just want

[36:57] to say thanks it's lovely to hear dude

[36:58] I'm really happy that you enjoyed that

[37:00] dish and try putting your own spin on it

[37:02] try using savory ingredients too sweet

[37:04] instead of apples you know you can you

[37:06] can supplement with different kinds of

[37:08] vegetables or you could use Brussels

[37:09] sprouts give that a shot so glad to hear

[37:13] that and thank you for your very

[37:14] generous super chat heavy weapons guy 2

[37:16] 1 3 3 2 give $10 and said I love

[37:19] watching your videos any time I'm hungry

[37:20] sad are just looking for a nice sultry

[37:22] voice to tell me how to cook my food I'm

[37:24] eating a subway I'm cheap but I hope

[37:25] that doesn't change your view of me it

[37:26] does not I can't tell you how many times

[37:28] I've had subway as a quick and easy

[37:30] lunch and I'm not smart and I'm not

[37:32] sponsored by Subway I promise

[37:34] wow I think I might be caught up ok

[37:37] licensed fool gave $5 thanks for the

[37:39] great show from me and tinny and howdy

[37:42] from Rochester Abby howdy from from New

[37:45] York thank you for repping my hometown

[37:47] thanks for coming through and thank you

[37:49] for the super chat another greetings

[37:51] from Rochester Dillon Coates gave $5 and

[37:53] said greetings from Rochester just

[37:55] wondering what your favorite restaurants

[37:56] are in the area love the show so much I

[37:58] love good luck good luck it's great

[38:01] where did I just go recently the revelry

[38:04] is is is good they're transitioning

[38:05] their menu right now so they the only

[38:09] like half their menus available it's not

[38:10] great but it's it's it's a very good

[38:13] restaurant so check it out

[38:14] but good luck I think might be one of

[38:15] the better restaurants in the area okay

[38:18] I think I'm oka oh one more okay and

[38:20] we're sad word shalash gave to five

[38:22] Canadian dollars shoutout from Syria I

[38:24] love how your videos are rambunctious

[38:26] your meals are scrumptious and of course

[38:28] that mellifluous voice of yours

[38:30] I like your like your your choice of of

[38:33] adjectives there man and hello from New

[38:35] York thank you for tuning in from Syria

[38:37] and thank you for your very generous

[38:40] super chat and we got a bucks from CW

[38:44] for PWR no comment there but thank you

[38:48] very much for your super chat ok guys

[38:50] what do you say we get cooking ok we're

[38:52] like 40 minutes deep and we haven't done

[38:54] any cooking I am so grateful for

[38:57] everybody's super chat I know I missed

[38:59] some there I'm very very sorry thank you

[39:01] so much to anyone that I missed

[39:03] thank you for your for your generosity

[39:04] I'm very sorry that I missed you and

[39:06] please tune in next time and hopefully I

[39:08] won't miss you next time

[39:09] Sawyer is there anything pressing before

[39:11] I get started I could update you on the

[39:15] favorite Wegmans I found in the comments

[39:17] here we go what's the favorite Wegmans

[39:20] so we got Tucker his local Wegmans is

[39:24] Cherry Hill New Jersey which I've been

[39:26] to is very nice has a bit of that we're

[39:29] too good section yep yep gorgeous I

[39:31] think that's the closest one to us right

[39:32] yeah there's one other like a little

[39:35] western or something but yeah I think so

[39:39] okay then you know the one problem with

[39:42] these non Rochester Wegmans though is as

[39:45] everyone knows they're not 24 hours

[39:47] while the Wegmans in Rochester are all

[39:48] 24 hours speaking of we got Zachary

[39:53] young his hometown Wegmans was one we

[39:56] know quite well Henrietta of calkins

[39:58] Road real solid Wegmans picks here and I

[40:04] saved the best for last tina Howard

[40:06] Pittsford Wegmans and she's giving a

[40:08] little tip that they just introduced

[40:10] fresh doughnuts Pittsford Wegmans

[40:12] staying on top like always get out of

[40:15] here that is the best Wegmans I'm sorry

[40:18] folks but that is the absolute best one

[40:19] I'm just gonna quickly address a couple

[40:21] super chats here we got rocks at dark

[40:23] wolf gave ten dollars how much do you

[40:24] time do you spend cleaning I love you in

[40:26] your videos thank you so much dr. Rock

[40:28] Raksha I spend a lot of time cleaning

[40:31] I'd say it's not about as much time

[40:33] cleaning as I do cooking yeah a lot of

[40:36] dishes come out of this out of this

[40:37] place happily I have a little dishwasher

[40:39] but this is New York City so it is a

[40:41] half size dishwasher you can see it from

[40:43] the other camera angle when we go over

[40:45] the stove later you'll be able to see it

[40:46] but it's it is a half size dishwasher

[40:48] but it certainly helps I'm in New York

[40:51] City so I cannot complain Kamikaze Kirk

[40:53] gave five Australian dollars I thought

[40:57] au was Australian blue ever

[40:59] oh good morning from Australia mystery

[41:01] solve have you made ice cream what is

[41:03] your favorite recipe for ice cream I

[41:05] have made ice cream twice two different

[41:07] episodes go check out the lovers

[41:11] delights from from 30 rock and check out

[41:16] the I did

[41:16] basic an episode of basics on ice cream

[41:18] so go check those out and give it a shot

[41:22] I love chocolate ice cream so the I

[41:24] think I only made chocolate ice cream I

[41:26] work for cuisine solutions love washing

[41:29] your sous vide work come play in our

[41:30] kitchen for international sous-vide day

[41:32] we were just talking about international

[41:33] food holidays today and we're stunned by

[41:36] how many there are I saw a national nut

[41:39] milk day or a national plant milk day or

[41:42] something like that so I would love to

[41:47] check that out your name went away

[41:50] something solutions do you remember what

[41:52] was called I can rule shoot me an email

[41:54] with binging with babish at gmail.com

[41:55] and we'll work something out

[41:57] I'd love to come play in your playground

[41:59] Roberto Nevarez gave five dollars and

[42:02] said hey man loved the show I've tried a

[42:03] bunch of your recipes you inspired me to

[42:04] cook you should try tortoise I hold on

[42:07] us

[42:08] I cannot say I've heard of that but I

[42:10] love a good torta so I will definitely

[42:12] look into that thank you very much for

[42:16] your super chat and thank you for tuning

[42:18] in and hanging out I say that we should

[42:21] probably get started on the cooking

[42:24] because I see that we finally slowed

[42:26] down the super chats thank you guys so

[42:28] much again that's incredibly generous

[42:29] I'm just gonna throw this in the sink

[42:32] okay

[42:33] and let me check on our rice let's see

[42:35] if the rice is cooled off yet oh yeah so

[42:38] obviously you want to use day-old rice

[42:40] but this is completely cooled off so

[42:42] it's at least going to be halfway well

[42:47] maybe not uh-huh it tastes totally fresh

[42:50] oh that's okay

[42:54] really I mean if you want to make great

[42:56] fried rice you need baled rice you need

[42:59] you need leftover rice that's been

[43:02] chilling overnight in the fridge and we

[43:05] don't have that today so we're just

[43:07] gonna have to do this and just hope that

[43:09] it comes out okay it's not going to be

[43:11] as good as the real stuff we got $10

[43:13] from Jessica Lodge what is your fate

[43:14] worse cooking catastrophe I once caught

[43:17] my oven on the fire from it'll properly

[43:20] fold and croissants

[43:21] how did that happen did like they

[43:24] weren't properly folded so what they

[43:26] they expanded too much and they hit the

[43:28] roof of the oven

[43:29] something that sounds terrifying my

[43:32] worst cooking catastrophe huh I can't

[43:37] say that I have ever had anything you

[43:41] know horrendous like that happen

[43:43] that sounds really scary sorry that that

[43:46] happens I've just really horribly messed

[43:50] up recipes I think my worst experience

[43:52] that I've had in the kitchen was back in

[43:54] high school I was trying to impress my

[43:56] girlfriend's parents at the time and I

[44:00] made my go-to dish at the time which was

[44:03] chicken breast stuffed with cream cheese

[44:06] and artichoke hearts and I took him out

[44:10] of the oven and we sat down to dinner

[44:13] and we cut him open and they were raw on

[44:15] the inside and I was back in high school

[44:17] and I wasn't a real person yet I was

[44:19] being a little obnoxious little prick so

[44:22] I was like mad like I wasn't embarrassed

[44:26] or apologetic I was pissed off so that

[44:28] was probably my worst experience it was

[44:31] probably one of my worst moments

[44:32] honestly Makayla Cassidy gave $5 thank

[44:39] you so much for all your videos you've

[44:41] inspired the small town country girl to

[44:42] expand her horizons in the kitchen I

[44:44] love you I love you too look at Makayla

[44:47] thank you very much for your kind

[44:49] comment for your super chat and please

[44:51] keep expanding your horizons in the

[44:54] kitchen it's a lot of fun we're gonna

[44:56] try and do that a little bit tonight

[44:57] with this very Americanized fried rice

[44:59] uh-huh so not too we're not expanding

[45:03] them too much we could be doing better

[45:05] but maybe fried rice part two we'll try

[45:07] and tackle some really really you know

[45:09] legit fried rice so we're also going to

[45:12] pretend that this rice has been hanging

[45:14] out I didn't make me nearly enough this

[45:16] is less but it's okay we're just gonna

[45:19] make a small portion that's what we'll

[45:21] do so I mentioned in the episode that I

[45:25] think and have learned from resources

[45:29] such as America's Test Kitchen that the

[45:31] best vessel for cooking fried rice in

[45:33] the home where you don't have a

[45:35] commercial stove I do have a commercial

[45:37] stove but even this one doesn't put out

[45:38] the kind of BTUs you need to really

[45:41] properly

[45:42] cook on a walk because if I grab my walk

[45:45] here and show you this is actually my

[45:47] buddy Steve's walk if you guys have ever

[45:49] seen the episodes breaking bad episode

[45:51] or the the house of cards BBQ episode

[45:56] that's Steve's house and I stole his

[45:58] walk and I have given it back yet but

[46:02] you'll notice that it has an incredibly

[46:04] small area not incredibly small but it

[46:07] has a small area that's actually in

[46:09] contact with the flame on a home stove

[46:12] the flame is not reaching up here and if

[46:14] it is it's not very hot all the heats

[46:16] get in here right here which means that

[46:18] the only part of your food that's

[46:20] cooking is right here everything else up

[46:23] here is not getting cuts so this is fun

[46:27] to cook in but unless you have like the

[46:29] true BTUs to crank it out there's a

[46:32] little attachment that you can buy that

[46:34] will replace your ovens I have no idea

[46:39] what it's called but these on the stove

[46:40] the I don't know the thing that lets the

[46:44] gas out it's a much larger one that lets

[46:46] a lot more gas out so you get a much

[46:48] hotter flame J Kenji Lopez all uses one

[46:51] and that's better for wok cooking at

[46:53] home but if you don't have one of those

[46:54] honestly you're gonna make the best

[46:56] fried rice and this guy right here

[46:57] because it has much more surface area

[46:59] that's gonna be yeah it's gonna be

[47:01] directly in contact with the flame so

[47:03] just I know it's not as cool it's not as

[47:06] genuine but just just just just go with

[47:08] that okay all right I'm gonna hang this

[47:10] back up here

[47:12] Cameron there we go and how about we I'm

[47:16] gonna throw this back in the fridge and

[47:17] we can do a little bit of meson plus how

[47:19] about that that's an important parts of

[47:23] the preparation of fried rice so let me

[47:27] grab the scallions there so I need two

[47:43] crushed cloves of garlic that's probably

[47:45] gonna be the way to go let me just try

[47:47] to read these real fast while I have

[47:49] here Jessica L gave $14.99 and said I'm

[47:54] visiting New York and February what are

[47:56] some restaurants that should visit I

[47:57] mean what are some restaurants you

[47:59] shouldn't visit there's so that didn't

[48:01] make any sense there's so many

[48:02] restaurants here in New York obviously

[48:04] that you need to visit if you're in the

[48:06] mood for ramen go check out toto ramen

[48:10] on 52nd Street and ninth Avenue I think

[48:14] that's the best ramen in the city for

[48:17] Italian go check out Emilio's Palazzo

[48:19] down here and so it's no reservations

[48:23] kind of place it's got just the the best

[48:26] simple red sauce it's all in classics

[48:29] I've ever had in my entire life so

[48:31] elevated and sublime is absolutely

[48:33] wonderful and I would I would I would

[48:37] say more but we got we got some more

[48:39] super shots here cliff Sierra Sanchez

[48:41] said hey babish love your vids and your

[48:43] ink where do you go love from Queens New

[48:45] York I used to live in Queens Queens is

[48:46] a great place love love from from Soho

[48:48] I've gotten these tattoos everywhere two

[48:52] of them my my two most recent ones my

[48:55] salon for tattoo and my gavel I both got

[48:58] it soho inc here and so it's on

[49:01] Lafayette Street it's a really great

[49:03] shop really high-end go check it out

[49:06] we got kalmyk kalmyk

[49:11] who gave 200 are you bees I'm not

[49:15] entirely sure what that is but thank you

[49:16] for whatever that is

[49:17] Ava I just want to tell you how your

[49:19] videos inspired me to start learning how

[49:20] to cook at an actual uni thanks for

[49:23] everything you are doing please keep it

[49:25] up thank you for a very very kind

[49:27] comment for a generous super chat and

[49:29] good luck to you I wish you all the best

[49:32] in your pursuit of that field that is

[49:35] that is a very impressive thing that

[49:37] you're doing

[49:37] no no gave 499 said just want to say

[49:40] thank you for getting me into cooking I

[49:41] was afraid try cooking but you made it

[49:43] fun of my eyes thanks for that you're

[49:45] welcome and thank you for the very very

[49:46] kind super chat and comment

[49:49] mo get 5 bucks and said how can I avoid

[49:52] getting my cooking videos be monetized

[49:54] and I want to include

[49:55] small movie clip of the food I'm cooking

[49:57] - like you do in your videos I don't

[50:02] really have a strategy for you there I

[50:04] put the clip in a small window so

[50:06] YouTube doesn't recognize it and also

[50:08] I'm doing commentary on it so it's it's

[50:10] it's fair use and sometimes I've been

[50:14] hit with D monetization strikes but

[50:15] we've we've fought back on those and

[50:17] they've been redacted so I would just be

[50:21] very careful

[50:22] don't try not to you know try to find

[50:25] another way to talk about what you're

[50:27] doing without actually showing it you

[50:30] know I or don't monetize just yet like I

[50:33] didn't monetize my videos for a year

[50:35] because I wanted to get it to where I

[50:38] wanted to get the channel to where I

[50:39] wanted it to be and and I wanted to be

[50:42] able to use the movie clips and I just

[50:45] so you know I guess just try and work on

[50:49] making the content grow and monetize it

[50:52] once it once it reaches a point where

[50:54] you're able to contact YouTube and

[50:57] really like you know delve into the

[50:59] whole copyright strike thing it's it's

[51:01] tricky man I'm sorry I wish I had better

[51:03] advice for you but um it's it's tricky

[51:05] so Sawyer's an attorney he could help

[51:08] you better than I can

[51:09] yeah I mean at the end of the day

[51:12] acquaint yourself with the elements of

[51:14] fair use just google you at the United

[51:17] States copyright fair use and make sure

[51:20] you're hitting the elements that are

[51:23] most relevant to your content

[51:24] you know it's informative it's

[51:26] referencing the content that you're

[51:27] clipping and be judicious with your clip

[51:30] don't use too much use a little bit make

[51:32] it small make it clearly not a copy of

[51:35] someone else's work but rather a

[51:36] commentary on that specific thing yeah

[51:39] you also notice that I only use I I

[51:41] never used more than 30 seconds of the

[51:44] clip in a you know three to ten minute

[51:49] long video so they wouldn't really have

[51:52] much of the case for my creating you

[51:55] know replacements or for their content

[51:59] in the market nobody's nobody's tuning

[52:01] in to my show to what to watch their

[52:04] favorite show instead of you know going

[52:06] to Hulu and

[52:07] watching it there like that doesn't make

[52:09] any sense so they yeah exactly I just

[52:12] yeah look look into the look into the

[52:14] law listen to my man over there and be

[52:17] careful and if you're making a show

[52:20] about recreating foods from movies and

[52:23] television forget everything I said and

[52:27] just just do whatever you want

[52:30] getting sorry good luck to you and yeah

[52:34] you'll figure it out

[52:36] we got a couple we got here we got 499

[52:39] from Jesus del Gallo so he don't good

[52:44] deal honey butter chicken biscuit yes I

[52:47] used to work for Whataburger glad you

[52:49] enjoyed it recommend the sweet and spicy

[52:51] bacon burger if you ever come back Texas

[52:53] I will definitely check that out I plan

[52:55] on going back to Texas I love Austin I

[52:58] had water burger in Plano Texas where my

[53:04] ex lived and I cannot say that I'm

[53:07] anxious to go back there again for so

[53:09] many reasons but yes I am definitely

[53:14] excited to go back texts again it's like

[53:16] a whole other country and some great

[53:19] food there some great times to be had

[53:21] especially in Austin I don't know if you

[53:23] guys have ever floated the river in

[53:24] Austin but that is just something that

[53:26] everybody in this fine world deserves to

[53:29] do at least once in their life get get a

[53:32] little toasted on a few beers floating

[53:34] down a lazy river and a hot day there

[53:36] are a few things finer in this world

[53:40] okay we got some garlic preps here we're

[53:43] just gonna crush that in later on down

[53:45] the line

[53:46] I'm going to pre slice up a couple

[53:48] scallions here this is going to be added

[53:53] late in the game but again we're doing

[53:55] meson floss right now it's the practice

[53:58] of getting all of your elements ready to

[54:01] go so when the you know when it comes

[54:03] time for me to have the scallions

[54:04] instead of coming over here and having

[54:06] to chop up some scallions I'll just be

[54:08] able to scoop them up send them over and

[54:10] speaking of which I have some shitake

[54:13] mushrooms here that are pre sliced I

[54:15] know this is kind of a

[54:16] bush-league move and I apologize but it

[54:20] means that they're clean

[54:21] that means I don't have to you know wipe

[54:23] them off or rinse them which can really

[54:26] ruin your mushrooms texture and you know

[54:29] I'm able to just kind of just toss them

[54:33] in no problemo okay

[54:37] let me make sure that we're on point

[54:39] here oh boy

[54:41] Ariana Gonzalez gave five dollars and

[54:43] said your videos have been a great

[54:44] resource and companion when I cook

[54:46] chance we have more bedtime with powders

[54:48] to look forward to thanks so much I

[54:49] should have recorded some bedtime with

[54:51] babish for Christmas I'm sorry about

[54:53] that I'll definitely be getting back

[54:54] into that now that I have a company that

[54:56] will help me edit it down because that

[54:58] was the hardest part was reading and

[55:00] then cutting out all the parts where I

[55:01] messed up pizza money gave five dollars

[55:04] and said pizza Monday

[55:05] thanks man I'm going to use that for

[55:08] getting Pizza clash guitars gave five

[55:11] bucks and said I really like basics I

[55:13] like the really basic straightforward

[55:14] production of your videos since it's

[55:16] inspiring as a video creator thanks

[55:18] thank you so much glad you like it and

[55:20] good luck with your videos his name is

[55:23] clash guitars everybody go check it out

[55:25] Derek Hill gave five dollars and said I

[55:26] got Julia Child's cookbook as a gift and

[55:29] struggled with both working on until I

[55:30] saw your video thanks for making a

[55:32] complex recipe understandable that is

[55:34] the gotta be the nicest thing anybody's

[55:36] ever said to me that then I made Julia

[55:39] Child's recipes like more accessible

[55:42] that's that's crazy to hear but thank

[55:44] you very much for saying it and

[55:46] everybody go check out Julia Child's

[55:48] cooking videos because they are like the

[55:51] genesis of cooking videos as we know

[55:53] them now let's see eMac fifty nine gave

[55:58] five dollars and said love your vids re

[56:00] kitchen disasters on Thanksgiving I

[56:02] dropped my pie upside down the rug and

[56:04] had to get some desserts delivered

[56:05] instead Oh sucks I'm sorry especially

[56:07] knowing how much effort goes into a pie

[56:10] that has got to be very painful to to

[56:13] see your pie flip upside down there Mack

[56:17] Robertson gave five dollars and said can

[56:18] you tell us some more about being with

[56:20] babish yes I absolutely

[56:21] we can being with babish is going to be

[56:23] a vlog style series that is going to

[56:25] follow my sort of daily exploits in the

[56:28] cool exciting fun things that I get to

[56:30] do as a result of making these shows

[56:33] it's going to involve a bunch of travel

[56:36] it's going to evolve bunch of cooking

[56:38] it's gonna be mainly culinarily focused

[56:40] but it is a lifestyle show it's gonna be

[56:42] about two fun stuff I get to do

[56:44] sometimes meeting celebrities sometimes

[56:46] building big strange contraptions for

[56:49] the sake of binging episodes and it's

[56:53] also going to have a law a large

[56:54] giveaway element I don't want to give

[56:56] away too much sorry but there's going to

[57:01] be a monthly feature where we're going

[57:04] to be basically working with sponsors to

[57:10] change somebody's life in a culinary way

[57:13] that's all I'm gonna say right now but I

[57:16] think that you guys are gonna like it

[57:18] it's gonna be a very be a very

[57:22] heartwarming show I think it's gonna

[57:24] it's gonna have a lot of things that

[57:26] will just hopefully make you smile maybe

[57:30] learn a thing if you're not careful you

[57:31] just might learn a thing or two and I

[57:34] think you guys are gonna enjoy it it

[57:38] will be I can't I can't give you an

[57:39] exact form airdates right now but I can

[57:42] tell you that it will prepare with the

[57:44] four million subscriber special which

[57:46] should be in the spring right now

[57:50] conservative projections put that around

[57:53] March or April so April um so keep an

[58:00] eye out for it in April or May at the

[58:02] latest probably unless you know people

[58:04] start on subscribing to me so keep an

[58:08] eye out for that being with babish will

[58:09] premiere in the spring and it's going to

[58:11] be a fun vlog day and life stuff that

[58:14] kind of thing all right guys let's head

[58:15] on over the stovetop over here so sorry

[58:19] to sneak up on you with that sorry we

[58:22] are we are we good they were good but

[58:25] all right we got some quick things to

[58:28] mention there is a rubber band under the

[58:31] mushrooms just give a shout-out to Chris

[58:35] meesa for being the first person I

[58:37] noticed to tell me that do you see it is

[58:40] it there I there was a rubber band I

[58:42] threw it away I think I think I threw it

[58:44] away suddenly and you got him nice yeah

[58:49] we watched that magic show - the magic

[58:51] for humans or whatever we watched that

[58:52] today so now I'm trying to be trying to

[58:55] be [ __ ] yeah no no rubberband but thank

[58:57] you for the heads up I did there was a

[58:59] rubber band from the from the scallions

[59:01] that was here and I I tossed it a second

[59:03] ago so sorry if that see in the garbage

[59:08] but thank you very much for the heads up

[59:10] I know that those things like that have

[59:12] happened before there was some plastic

[59:14] and something that I made one time and

[59:16] that was no fun okay let me just make

[59:19] sure that we're all good here we got we

[59:24] got we need some eggs that's something

[59:26] we need we need to lightly beaten eggs

[59:28] I'm gonna grab the rice out of the

[59:30] fridge here and I mean I'm also actually

[59:35] I needed to make like a half oh this is

[59:40] something else I need to put right here

[59:41] right here I need to prep the ham okay

[59:46] let's make a little room here it's

[59:48] closed fridge okay I need to cut me up

[59:54] some ham I got this nice this is my

[59:58] favorite thing in the world this thing

[59:59] is called a hand I get I got this nice

[1:00:01] ham and I get here slice that open

[1:00:11] let's get that nugget

[1:00:12] let's get that dog over there for the

[1:00:17] drug lingo yeah we got our ham nugget

[1:00:22] it's got a little bit of ham nugget

[1:00:24] juice ham nugget as the new mint is the

[1:00:28] new member of the babish family now I

[1:00:30] don't know if I can cook this guy he's

[1:00:32] part of me I'm kidding you're about to

[1:00:35] be eaten by me

[1:00:38] this novel okay so went way to light on

[1:00:44] the rice so I'm gonna go a little light

[1:00:46] on the everything else here I just want

[1:00:50] like um some nice bite-sized chunks of

[1:00:53] ham so I'm just gonna chop this guy up

[1:00:56] like this into a chunk aru's stuff that

[1:01:04] you know we can still pick up with our

[1:01:05] with our chopsticks eating rice with

[1:01:09] chopsticks by the way is a life skill

[1:01:11] that's we should all have really because

[1:01:14] it's um Mumbai resan when you go on a

[1:01:16] date and you're your date picks up his

[1:01:19] or her sticks and you're just like

[1:01:23] before please

[1:01:25] so you know be worldly when we learn

[1:01:29] these skills okay

[1:01:32] that seems like a good amount of ham

[1:01:34] right there for the amount of rice and

[1:01:36] the other stuff we have I'm going to eat

[1:01:39] a part of this because guess what your

[1:01:41] boy loves ham mmm that's a good note

[1:01:45] that's a good ham ham nod okay now

[1:01:53] another thing we can do let's prep our

[1:01:57] sauces so what I'm gonna do is I'm going

[1:02:01] to grab this guy here I'm gonna grab my

[1:02:06] oyster sauce

[1:02:10] which let's see here's my oyster sauce

[1:02:15] and I'm doing um I'm doing a ratio of

[1:02:19] like 50/50 oyster of soy and I'm going

[1:02:23] to make an addition that I should have

[1:02:25] made that people rightfully pointed out

[1:02:28] come on here we go

[1:02:31] get on out of there come on now I paid

[1:02:35] good money free to do a little bit of

[1:02:42] work here that'll do it

[1:02:47] there we go there's the oyster sauce

[1:02:49] nobody make a gift of this please thank

[1:02:52] you okay

[1:02:58] that's way too much what we're doing we

[1:03:01] just we just need like oh no that's not

[1:03:04] too much that's that's actually fine

[1:03:06] just a couple tablespoons each that

[1:03:08] should that should do it and the

[1:03:10] addition that I'm going to make here and

[1:03:11] this is super important I've got some

[1:03:14] toasted soy I'm sorry toasted sesame oil

[1:03:18] and this oh god that smells so good that

[1:03:22] is gonna be a nice addition that was

[1:03:24] probably too much but it's okay

[1:03:26] stuff is pretty strong but I mean I

[1:03:30] can't imagine having uh having fried

[1:03:33] rice and being late he says too much

[1:03:35] sesame this is I think this is gonna be

[1:03:39] just right I'm gonna get a little taste

[1:03:41] just to make sure what does the boy stur

[1:03:44] sauce made of native oysters oyster

[1:03:48] extract Wow disgusting phrase hmm oh

[1:03:53] that's good okay I might not use all of

[1:03:55] it as we we're making a pretty small

[1:03:58] dose of fried rice here ooh that's way

[1:04:01] straight okay one more little hunk of

[1:04:05] ham here cuz your boys pretty hungry

[1:04:07] your boys pretty hungry okay

[1:04:12] so got a garlic you got our mushrooms

[1:04:17] scallions some soy sauce oyster sauce

[1:04:21] sesame oil ham I've got a rice back

[1:04:25] there yeah about two cups of rice which

[1:04:30] is not nearly enough

[1:04:31] we need our frozen edamame right back

[1:04:36] there this is supposed to be thawed but

[1:04:43] I think I can just spread pea to be fine

[1:04:46] mmm maybe not okay maybe we're going

[1:04:52] with that some and we're going with that

[1:04:55] with that moment or anything with green

[1:04:58] today I got some frozen broccoli I don't

[1:05:02] feel like it bro sorry okay

[1:05:09] let's get cooking here we go

[1:05:11] let's head on over to am I missing

[1:05:13] anything vital source should we get

[1:05:14] should we get started cooking yeah I

[1:05:16] think we should get started okay let's

[1:05:19] do it

[1:05:20] so first things first we need two eggs

[1:05:24] lightly beaten and this this method is

[1:05:31] largely adapted it's got some changes to

[1:05:34] it but the the the methodology of

[1:05:36] cooking one elements at a time is

[1:05:40] largely adapted from America's Test

[1:05:42] Kitchen which is as many of you know

[1:05:44] like my favorite resource in the world

[1:05:46] for um for recipes they really do an

[1:05:51] amazing job of simplifying and and

[1:05:58] explaining the science behind really

[1:06:00] great cooking so you can adapt it to

[1:06:03] everything you do it's it's a it's a

[1:06:07] it's it's a really great resource they

[1:06:08] you know it's not free they they do it

[1:06:13] does cost you I think it's four bucks a

[1:06:15] month or something like that but man if

[1:06:17] you're trying to learn how to cook it is

[1:06:19] worth it

[1:06:21] I did this one a little bit of Show

[1:06:22] welcome here come on I know you're

[1:06:25] supposed to use the eggshell to fish out

[1:06:27] of shell fragments but they threw it

[1:06:30] away

[1:06:30] there we go look clear sorry about that

[1:06:34] no eggshell fragments hey Lester fry

[1:06:38] please all right we just want to beat

[1:06:40] that up a little bit okay now I believe

[1:06:47] the egg is the first thing that we cook

[1:06:49] and then we're gonna also have some

[1:06:50] shrimp here I got some shrimp here in

[1:06:52] the fridge there we go definitely got

[1:06:55] too much that's okay

[1:06:59] all right so what's the garlic the

[1:07:04] garlic and garlic okay so with the

[1:07:09] veggies okay we got you know our shrimp

[1:07:15] is here about half a pound of shrimp

[1:07:18] apart I probably only use half of this

[1:07:20] but those go in second we start with the

[1:07:28] yeah okay

[1:07:30] so let's head on over to the stovetop

[1:07:31] Phyllis there we go we're in another

[1:07:33] camera - welcome to camera - I'm going

[1:07:37] to hit this with a little bit of

[1:07:38] vegetable oil just a bit and as I said

[1:07:42] before I got no pilot light active on

[1:07:45] this on the stove

[1:07:47] so I do need to hit it with a torch

[1:07:50] we're growing medium medium-high heat

[1:07:52] here we want these eggs to cook very

[1:07:54] quickly and you know what's actually a

[1:07:57] great a great tool for cooking eggs is

[1:08:01] chopsticks because it gives you the

[1:08:03] ability to move the eggs around a lot

[1:08:06] and just if you're soft crab legs it's a

[1:08:10] great way to go and we're really not

[1:08:11] trying to get these eggs hard or dried

[1:08:14] out we want them nice and soft and just

[1:08:17] just just barely set I'm just grabbing a

[1:08:19] big bowl over here because while we cook

[1:08:22] each element we're cooking the eggs

[1:08:23] followed by the shrimp followed by the

[1:08:25] veggies and ham and and so as each

[1:08:32] element cooks we need to dump it into

[1:08:33] the into the bowl and keep it hot so

[1:08:36] once this pan gets nice and hot which

[1:08:37] for any newcomers this this is a great

[1:08:42] learners pan this is the t-fal

[1:08:44] professional and it's got this great

[1:08:46] heat indicator in the center here you

[1:08:48] can see that you can see a little

[1:08:50] pattern there circles and T's and once

[1:08:53] it is pre heated those go away and

[1:08:55] you're left with a solid red circle so

[1:08:57] you're gonna see that goes solid red

[1:08:58] it's great for just sort of learning

[1:09:00] your stove and learning your pans and

[1:09:03] just like at what point things already

[1:09:05] before you know it you're gonna be able

[1:09:06] to do it without looking or touching or

[1:09:08] thrown another you know the the classic

[1:09:11] way to tell if your pan is for you to

[1:09:12] just spark a little water in there and

[1:09:13] if it sizzles it's ready to go but you

[1:09:17] know after doing this enough you're not

[1:09:20] gonna need to do that you're gonna feel

[1:09:21] when your pans ready you're gonna see

[1:09:24] your oil shimmering or smoking or

[1:09:25] whatever you want it to do I'm just

[1:09:29] finishing up a little bit of champagne

[1:09:30] here and a totally inappropriate glass

[1:09:33] should have I don't have any flutes so I

[1:09:35] just had to use this sorry-sorry and I

[1:09:39] are celebrating our our reunion after a

[1:09:42] long long few days apart not used to it

[1:09:46] boy I miss them and it sounds like I'm

[1:09:49] being facetious right now you know what

[1:09:51] [ __ ] you I'm not there I just swore

[1:09:55] whoops okay so you can see you can see

[1:09:58] the the circle went fully went here

[1:10:00] pretty much so it's it's ready to go as

[1:10:02] soon as I had these eggs they're gonna

[1:10:03] sizzle oh well how about that what are

[1:10:06] you freaking though okay so now we're

[1:10:10] just keeping everything moving as much

[1:10:12] as possible yeah we want these eggs to

[1:10:15] just set look at that they're done

[1:10:17] that's it you thought I was kidding

[1:10:20] I wasn't that was like 10 seconds well

[1:10:23] these eggs to Jess I do want to break

[1:10:26] them up a little bit because we want

[1:10:27] them to be bite-sized we don't there's

[1:10:29] nothing worse than making fried rice and

[1:10:31] getting like a mouthful egg you just

[1:10:33] want a little bit of egg you know okay

[1:10:36] boom easy peasy

[1:10:40] okay so that's not we're gonna return

[1:10:44] the pan over a medium high heat hit it

[1:10:46] with a little bit more oil a little bit

[1:10:48] more than that and we're gonna start

[1:10:50] dropping some strips for Frankie's here

[1:10:56] we go I'm gonna keep using the

[1:10:57] chopsticks they're probably gonna be

[1:10:58] easy for flipping the shrimp there we go

[1:11:03] we got some nice sizzle I don't know if

[1:11:04] you guys can hear that I'll do the ASMR

[1:11:06] thing in a minute where I jump down in

[1:11:08] there and give you guys a quote-unquote

[1:11:10] close-up of the lovely sounds all right

[1:11:14] we got our shrimps in there let's make

[1:11:18] them all just make all the shrimps okay

[1:11:29] okay swirl the lump around a little bit

[1:11:32] make sure everybody's got some oil on

[1:11:34] them Eddie get a little flame going a

[1:11:35] little couple fun flames huh end up that

[1:11:38] yeah all right so for the people okay we

[1:11:44] got our shrimp sauteing go that's known

[1:11:48] as already kind of smelling like like

[1:11:51] fried rice here because we got the got

[1:11:53] the egg we got some shrimp gone this got

[1:11:56] me good guys it's not going to be enough

[1:11:58] for me and Saul ready for dinner I don't

[1:12:00] think but some two cups of rice that

[1:12:03] seems like it should be right like in

[1:12:05] theory

[1:12:09] and again we're not trying to run over

[1:12:13] there that these guys we're just trying

[1:12:16] to I love that smell of aerosolized oil

[1:12:22] that's burnt because it smells like a

[1:12:24] restaurant like you get so much of that

[1:12:26] in restaurants that's very very familiar

[1:12:29] smell if you've ever been in a

[1:12:30] professional kitchen which I'm

[1:12:33] surprisingly little time in a

[1:12:36] professional kitchen I am you know yeah

[1:12:39] this is surprisingly a surprisingly poor

[1:12:43] tool to flip shrimp with because I can

[1:12:45] grab onto them but flipping them is

[1:12:47] difficult there we go okay we're just

[1:12:51] trying to you know we're just trying to

[1:12:52] move fairly cook these through they're

[1:12:54] gonna be re exposed to the heat in a few

[1:12:57] so we don't necessarily have to like

[1:12:59] fully cook them but want to get them

[1:13:01] pretty close because they're not gonna

[1:13:03] get too much heat later they're gonna

[1:13:04] get some last thing we want in the world

[1:13:08] under cooked shrimp them all right

[1:13:11] that's not fun

[1:13:13] not a fun side fish okay there we go

[1:13:18] eggs are away where they belong I'm

[1:13:22] gonna get my garlic crusher out here

[1:13:24] just give me one moment please

[1:13:31] sorry folks here we go this one and dad

[1:13:35] check the other drawer all right we got

[1:13:39] any fun questions over the Jake

[1:13:48] we covered the rubberband um oh and this

[1:13:53] is one the balaclava bastard he said do

[1:13:57] you really need a set of knives you seem

[1:13:59] to use the same knife for everything

[1:14:02] okay so yeah I think you do need a set

[1:14:06] of not I don't think you need a full set

[1:14:08] of knives it really depends on your you

[1:14:10] know it depends on what you're using

[1:14:13] them before

[1:14:13] the essential knife that you need is one

[1:14:16] of these guys getting need a chef's

[1:14:17] knife this is the this can do most

[1:14:20] things i debone that whole turkey with

[1:14:23] this knife granted it would have been

[1:14:24] easier with a boning knife or a fillet

[1:14:26] knife but this thing will do most of

[1:14:29] what you need especially a good

[1:14:31] sharpened keep it sharp you probably

[1:14:34] want a paring knife paring knife is good

[1:14:37] for this sort of little detailed work

[1:14:39] and getting in and you know it's it's

[1:14:42] it's your it's your detail knife it's

[1:14:44] your hobby knife you're just trying to

[1:14:45] get in there and and you know take the

[1:14:48] core out of a piece of fruit or you know

[1:14:51] slice up something very very small or

[1:14:54] it's a good detail-oriented knife for

[1:14:57] when something like a big big little

[1:14:58] chef's neck won't work gotta have a

[1:15:00] bread knife they're cheap and nothing

[1:15:02] else cuts bread like a bread knife you

[1:15:04] got to have a bread knife and it has

[1:15:05] plenty of other uses if you're if you're

[1:15:07] slicing something that you want to you

[1:15:09] can't compress this is where you want to

[1:15:12] be because it's going the teeth are

[1:15:14] going to tear through it and without

[1:15:15] pressing down into whatever it is and

[1:15:18] then I like a good carving knife

[1:15:20] something nice and long like this if

[1:15:22] you're trying to carve something the

[1:15:25] more times you go back and forth the

[1:15:27] more sort of jagged lines are going to

[1:15:33] leave and whatever it is that you're

[1:15:34] cutting so the fewer strokes these that

[1:15:36] you can make the cleaner your cuts going

[1:15:38] to be it's very handy for carving

[1:15:41] anything

[1:15:42] and kind of wispy anything okay these

[1:15:45] guys are done silence only the guys

[1:15:47] honest and they might even be overcooked

[1:15:49] at this point it's been a few minutes

[1:15:51] here so we're taking them out

[1:15:53] okay back home heats back with the oil

[1:15:58] good stuff and now we got to cook all

[1:16:02] the moisture out of our mushrooms

[1:16:03] mushrooms contain a great deal of

[1:16:06] moisture and we don't want any of that

[1:16:09] in our in our fried rice or put any any

[1:16:12] fertile anything you make with mushrooms

[1:16:15] you don't want moisture so I'm gonna

[1:16:16] give them a little top there's my man

[1:16:19] Brad would say a little toss us and I'm

[1:16:21] going to season them lightly with salt

[1:16:23] salt is gonna help dry out the moisture

[1:16:25] is now seasoned it that's gonna help

[1:16:26] draw out the moisture in the mushrooms

[1:16:29] and it's gonna help them weep that

[1:16:31] moisture out more quickly and get us

[1:16:34] eating more quickly so just go ahead and

[1:16:37] get those guys on this coated in the in

[1:16:39] the oil and the in the salt and just

[1:16:42] gonna have a little bit more more oil

[1:16:43] because they're looking a little dry

[1:16:44] there we go that's this is what I want

[1:16:46] here okay so yeah I hope that answers

[1:16:52] your question you don't necessarily need

[1:16:56] a knife set a knife set is a luxury it's

[1:16:59] it's a it's something that you know any

[1:17:01] application that you need a knife for

[1:17:04] you got the knife for it do you need it

[1:17:06] no do you need a chef's knife yes

[1:17:10] it's very difficult to make any kind of

[1:17:16] decent food at home easily without a

[1:17:19] good chef's knife and it's really about

[1:17:22] your comfort with the knife like you

[1:17:24] might be more into a santoku knife which

[1:17:27] has a flat bottom instead of a rounded

[1:17:29] knife like a chef's and it generally has

[1:17:31] hollow ground edges which are designed

[1:17:33] to help let food slide off the slide at

[1:17:36] the side of the blade more easily so

[1:17:38] food doesn't stick to it when you're

[1:17:39] chopping something but those those two

[1:17:43] knives require an entirely different set

[1:17:46] of chopping skills the chef's knife

[1:17:52] is a rocking motion like this your thing

[1:17:56] think like a locomotive oh ha ha almost

[1:17:58] you're rocking the knife through the

[1:18:00] food to ensure a full cut a santoku

[1:18:04] knife which I believe I have working on

[1:18:06] having episode on yeah santoku knives

[1:18:11] are almost flat on the bottom it's got a

[1:18:12] little bit of a rounded edge but some of

[1:18:15] them are completely flat most of them

[1:18:16] are almost flat like this these are the

[1:18:19] hollow and ground edges that I was

[1:18:20] talking about and this you can't you

[1:18:22] can't do the locomotive action with it

[1:18:24] because you're not gonna get clean full

[1:18:27] clean cuts this is more of a straight

[1:18:30] down and slice forward kind of deal or

[1:18:32] if you're really if you really know

[1:18:34] you're doing just like a strength

[1:18:35] chopping like that I personally can't do

[1:18:37] that

[1:18:38] really talented chefs can do that okay

[1:18:42] anything else we've got a request from

[1:18:47] c'est la vie wondering if you're ever

[1:18:49] gonna do any Stewie slash on a budget

[1:18:52] meals in the basic series absolutely

[1:18:57] sorry to steal that from Tim Heidecker

[1:19:02] absolutely yes we are shooting we shoot

[1:19:06] Basics in a big ol old batch of of five

[1:19:11] days where we try to get eight to ten

[1:19:13] episodes shot because it requires a crew

[1:19:16] it's multiple people and you know they

[1:19:19] can't be coming out every week to make

[1:19:21] an episode a basic so we shoot Basics in

[1:19:23] big batches like that binging I shoot

[1:19:26] every week week to week and you're

[1:19:29] trying to get on a better schedule with

[1:19:30] that but um the point is we are having

[1:19:34] one of those big shoot weeks here next

[1:19:36] week all for the week so we're gonna be

[1:19:40] trying to get like about 10 episodes

[1:19:42] done and one of them is going to be most

[1:19:45] likely still have to finalize which

[1:19:47] episodes we're doing but one of the top

[1:19:49] contenders is budget meals budget meals

[1:19:53] Sunday meal prep date night meals stuff

[1:19:57] like that we look we wanted to try to do

[1:19:59] a few more like sort of themed

[1:20:01] episodes instead of specific dishes just

[1:20:04] like things that you might want to do

[1:20:06] you know the big game meals

[1:20:09] I can't obviously save a copyright

[1:20:11] reasons what it is that I'm talking

[1:20:12] about like they can't be sold meals and

[1:20:19] yeah budget meals is definitely high up

[1:20:22] on that list so if not this round do you

[1:20:25] expect it in the future I promise

[1:20:28] these guys are almost done there was a

[1:20:30] book I don't know if you could see it

[1:20:31] but there was a bunch of moisture in

[1:20:32] there before you can probably see that

[1:20:33] they've almost halved in volume like the

[1:20:36] mushrooms shrink so much this is a ton

[1:20:39] of moisture in them and they're just

[1:20:40] trying to cook it all out nobody wants a

[1:20:43] squeaky wet mushroom all right you want

[1:20:48] mushrooms either fully cooked or fully

[1:20:50] raw is the only ways you want to eat

[1:20:53] mushrooms and you want to be careful

[1:20:55] about what kinds of mushrooms you eat

[1:20:56] all right very careful please

[1:20:59] okay let me just make sure I'm not

[1:21:01] missing anything I'm sitting back over

[1:21:02] to camera one and check my recipe real

[1:21:04] quick eggs oil garlic ham being spent on

[1:21:10] that doing bean sprouts I wish that I

[1:21:14] had thought out of ma man cause this is

[1:21:16] gonna make it pretty urban out there I

[1:21:18] just want I just want to eat your boys

[1:21:20] hungry this is gonna be a short live

[1:21:23] stream tonight folks sorry about that

[1:21:25] you know it's a very simple dish not all

[1:21:27] of these are going to be four hours long

[1:21:29] or whatever five bucks from what if

[1:21:33] gaming

[1:21:34] greetings babish love the show I

[1:21:36] recommend it for your show covering some

[1:21:37] of the food of Black Butler it is the

[1:21:39] perfect show perfect for your show and

[1:21:42] very unique always wanted to watch Black

[1:21:43] Butler heard great things

[1:21:44] Black Butler Fawlty Towers all these

[1:21:47] that's a Brit as a British show right

[1:21:48] Black Butler yeah I'm gonna check that

[1:21:53] out and when I see food man go for it

[1:21:56] thank you very much for the suggestion

[1:21:57] and thank you for the super chat five

[1:21:59] bucks from Kara Humphrey you're amazing

[1:22:01] I love you so much you inspire me every

[1:22:02] day that's not it's weird to say that

[1:22:04] well I'm like wiggling a piece of ham

[1:22:06] here maybe I'm still inspiring today

[1:22:09] that's very very kind thank you Karen

[1:22:11] not only for the very

[1:22:12] kind of super chap at the for the very

[1:22:14] kind words thank you for watching and

[1:22:17] thank you for being so sweet that that's

[1:22:20] better that's that's very nice to hear

[1:22:22] okay back to work back to work

[1:22:27] had a couple pieces I am here that a

[1:22:29] little a little bit too sizable that

[1:22:35] finish my champagne I did so I'm gonna

[1:22:37] have myself the last of my whiskey

[1:22:40] where'd it go yeah last of the whiskey I

[1:22:44] had in the house a little bit of basil

[1:22:47] sorry for chomping mmm it's gonna look

[1:22:54] really sad in this glass but okay so now

[1:23:01] that the mushrooms are cooked we can add

[1:23:05] the ham let us add the head let me say

[1:23:09] folks back over to camera two we are

[1:23:12] adding some handle to the pan and the

[1:23:16] rest of it we go those mushrooms are

[1:23:20] looking or righteous now I just want to

[1:23:23] basically just keep the ham through

[1:23:24] maybe get a little bit of color on it

[1:23:26] and then right before the end of cooking

[1:23:29] I'm going to add the garlic and let that

[1:23:33] saute for a few seconds there okay

[1:23:40] so what else we got to do here and I'm

[1:23:46] sure I'm forgetting something it really

[1:23:47] feels like I am but yeah just trying to

[1:23:53] warm the hand through a little bit I'm

[1:23:54] tossing it at first just to make sure

[1:23:57] that everybody's getting nice even

[1:23:59] eating but um after a minute after 30

[1:24:03] seconds of this I'm just gonna let him

[1:24:04] sit so they get some nice color on it I

[1:24:06] can already see some nice color forming

[1:24:09] here separated the way I'd like and this

[1:24:15] is just plain Virginia ham you know it's

[1:24:17] a ham nugget it's Virginia Sam I found

[1:24:28] this one pretty interesting from Jackie

[1:24:30] Pearlman what is your favorite deli food

[1:24:33] my favorite deli food interesting that

[1:24:37] really can do anything yeah I was kind

[1:24:42] of thinking Bodega I think they might be

[1:24:43] meaning sandwiches but you know it's a

[1:24:46] good question

[1:24:47] okay well in the in the case of a

[1:24:49] sandwich from any kind of deli from from

[1:24:51] bodega for me whatever it's gotta be

[1:24:53] breakfast sandwich we were just all

[1:24:55] talking about this before breakfast

[1:24:57] sandwiches in one of the it's one of the

[1:25:01] the least appreciated art forms because

[1:25:03] we all love it we all need it when we're

[1:25:06] desperately hungover or something like

[1:25:08] that and okay you see we're getting

[1:25:14] we're getting some nice color on the Sam

[1:25:16] I don't know why I did that in the

[1:25:19] episode I don't know why I'm doing it

[1:25:20] now I'm just picking up the hand oh yeah

[1:25:22] we got the ham um but yeah breakfast

[1:25:26] sandwich good bacon egg and cheese bacon

[1:25:27] eggs sausage I'm sorry so I'm taking

[1:25:31] cheap uh-huh

[1:25:32] we're big a night bacon a good sausage

[1:25:34] if I'm feeling particularly once once

[1:25:37] I'm like which I typically am okay

[1:25:42] that's feeling pretty good so I'm gonna

[1:25:45] go ahead and

[1:25:46] crush the garlic in there we do clue to

[1:25:50] cloves which is a lot for the amount of

[1:25:52] progress that we're making but I don't

[1:25:55] care I've literally never had something

[1:25:57] and been like oh lucky so this is gonna

[1:26:01] be fine go throw this in the I'm gonna

[1:26:08] get this garlic crap out of it first

[1:26:10] ever you get this gone okay and now we

[1:26:16] got our garlic in there toss it around

[1:26:18] let it taste a little bit of heat just a

[1:26:21] bit you know you don't we the last thing

[1:26:24] you want to do in the world and quickest

[1:26:27] way to ruin your dish oh the scummy

[1:26:29] garlicky hell yeah oh no this is gonna

[1:26:39] be just want to give it a little kiss of

[1:26:40] heat your garlic's turning brown you're

[1:26:42] overcooking it and it will turn bitter

[1:26:44] and accurate please don't do that okay

[1:26:48] next step is going to be adding the rice

[1:26:53] I believe we're at rice point now we are

[1:26:56] rice Point Break I'm just gonna dump all

[1:27:04] this in here again

[1:27:05] ideally we want to be using we want to

[1:27:08] be using day-olds rice that's been in

[1:27:12] the fridge for a day yeah anytime you

[1:27:13] order Chinese takeout and get those

[1:27:15] those containers of rice and then the

[1:27:17] next day they're all hardened up and

[1:27:19] you're like oh what it wastes in the

[1:27:20] from--we yeah don't do that

[1:27:22] okay make fried rice because guess what

[1:27:26] it's the best it's exactly what you're

[1:27:30] looking for when you're making fried

[1:27:32] rice or leftover rice that's I believe

[1:27:34] how fresh the fried rice was invented as

[1:27:37] a

[1:27:37] to use up leftover I might just be

[1:27:39] totally making that up

[1:27:53] hole in there I'm just gonna dig it out

[1:27:57] get the hell out of here

[1:27:59] okay now we got that going let us turn

[1:28:05] down the heat first of all cuz this guys

[1:28:06] getting hot well no because that's

[1:28:08] something actually the people we're not

[1:28:10] so happy about was that I didn't really

[1:28:12] hit the rights with enough heat for

[1:28:15] their taste and the rice never really

[1:28:18] got they deeply deeply fried this is a

[1:28:21] fair point

[1:28:22] like you know fried rice should should

[1:28:25] have a little bit of color to it so now

[1:28:28] we just added our soy sauce oyster sauce

[1:28:30] mixture get that all mixed together and

[1:28:38] happy break up into clumps easier way

[1:28:42] make sure that everybody gets kind of

[1:28:44] like evenly coated in the in the mixture

[1:28:48] I'm still little talking tell us there

[1:28:50] we go there we that's giving us a nice

[1:28:55] even coverage now we got that all

[1:29:06] incorporated I'm gonna go ahead and let

[1:29:10] this sit on the feet a little bit I want

[1:29:12] to get a little bit of color on that

[1:29:13] rice I wanna get some nice

[1:29:15] caramelization to make my yard happenin

[1:29:19] on my rice go let's give it another

[1:29:24] little toss oh this is already looking

[1:29:30] good it's not you know obviously it's

[1:29:32] not done

[1:29:32] it needs more colors and these more

[1:29:34] textures but we're gonna bring it so we

[1:29:36] got this we got this egg

[1:29:38] we got the shrimp we're just gonna toss

[1:29:41] these in alright yeah this is it this is

[1:29:45] a freaking meal this is the surf war by

[1:29:46] the way hey let's toss those in there

[1:29:52] okay beautiful beautiful now I'm gonna

[1:29:54] let that sit for like a second I'm gonna

[1:29:56] crank up the heat a little bit get some

[1:29:58] color going and I'm just gonna grab

[1:30:02] these scallions from the the camera here

[1:30:06] going back over dump them on top because

[1:30:08] we're not mixing them in just yet they

[1:30:12] get they're gonna get mixed in and

[1:30:14] doesn't it just look nice I mean give me

[1:30:16] a break

[1:30:18] they're gonna get mixed in as soon as we

[1:30:21] get some nice color on the bottom of

[1:30:23] this rice so I'm just letting it sit for

[1:30:25] a minute

[1:30:25] wait oh I'm gonna Instagram that right

[1:30:27] now with my phone so I'm talking to you

[1:30:30] on the talk oh how do i how do I not

[1:30:32] know where my phone is I'm speaking to

[1:30:34] you on it right now as we even speak to

[1:30:37] help is it in there

[1:30:40] have I been speaking to you from I don't

[1:30:43] know who see the idea

[1:30:47] oh I was like instagramming that strain

[1:30:52] it's fun interactive way to be

[1:30:54] interactive uh-huh a little bit more ham

[1:30:57] daddy babby

[1:31:05] okay well that's so funny that I'm

[1:31:13] talking to you on the phone right now

[1:31:14] that I don't know where it is

[1:31:16] hello yep anybody sees his phone please

[1:31:22] comment in the comments below

[1:31:26] okay so I'm gonna get these out of the

[1:31:28] way

[1:31:29] clear clear out a little bit just so we

[1:31:32] have a nice place to eat our fried rice

[1:31:34] in a minute get all the bottle glasses

[1:31:39] another way

[1:31:40] okay well that's smelling good okay I'm

[1:31:43] letting this sit for like ten more

[1:31:45] seconds I can you you can have to doing

[1:31:47] this for a while you can feel how hot

[1:31:49] things are getting sometimes and like I

[1:31:51] know this is over a very high flame

[1:31:53] right now and it hasn't moved in like 45

[1:31:56] seconds it's got a lot of browning going

[1:31:58] on down there and once we toss it we're

[1:32:00] gonna see it I guarantee you you're

[1:32:03] gonna like the way it looks

[1:32:04] I guarantee it oh that's good

[1:32:12] I don't see I didn't I held off on salt

[1:32:14] the seasoning of salt because you know

[1:32:16] soy sauce oyster sauce these have a lot

[1:32:18] of salt in them but it means a little

[1:32:20] but a little bit and it needs an

[1:32:25] ingredient that a lot of people gave me

[1:32:28] grief over but I don't care because I've

[1:32:31] seen them do it in hibachi restaurants

[1:32:32] and America's Test Kitchen rest which

[1:32:34] recommends it and let's face it it makes

[1:32:36] it taste good so please please send me

[1:32:41] your higher B Matt I don't care because

[1:32:44] like like my man Greg from how to drink

[1:32:48] says at the end of day if the drinks in

[1:32:51] the drink you like is in the glass you

[1:32:54] did your job right so I like fried rice

[1:32:57] with a nice

[1:32:58] you know tablespoon of butter added

[1:33:00] right at the end for some richness and

[1:33:02] you know just like punctuate some

[1:33:04] outfield so now that we're ready to toss

[1:33:06] this here we go oh look at that look at

[1:33:08] that huh look at that it's like okay oh

[1:33:27] here we go

[1:33:29] look now let's see that is something

[1:33:30] that people pointed out that I had

[1:33:33] totally miss she's one of the big

[1:33:35] aspects of fried rice is you know the

[1:33:39] flying part it's not just like grouting

[1:33:42] and my art is the caramelization and now

[1:33:46] I let it sit for a while and we got all

[1:33:49] that great color on there it's gonna

[1:33:52] translate the flavor and now I'm just

[1:33:54] tossing it just cuz the last of the

[1:33:55] butter was melting I really want to get

[1:33:57] it all incorporated there's there we go

[1:34:01] that is some fried rice folks might not

[1:34:05] be you know the most once it when I kill

[1:34:08] the heat now this might not be the most

[1:34:11] genuine fried layer authentic fried rice

[1:34:15] or whatever but like this is for sure as

[1:34:17] an Americanized fried rice for like all

[1:34:20] I know is that I have a key pan will

[1:34:22] really tasty [ __ ] in front of me and I'm

[1:34:25] going back to eat it trust me okay let

[1:34:29] me play it up over here I'm gonna set up

[1:34:33] a bowl here yeah I'm gonna grab some

[1:34:35] chopsticks

[1:34:39] this area and let us place back over the

[1:34:46] camera one now I guarantee him this

[1:34:50] field is everywhere this that's the one

[1:34:52] for again I learned a lot about it from

[1:34:59] some Greg from how to drink about like

[1:35:01] not caring about making some little

[1:35:04] mistakes here and there you know it's

[1:35:06] part of the process now make mistakes

[1:35:09] you don't learn from them

[1:35:10] promise okay there this rice make that

[1:35:21] look a little prettier so we have

[1:35:22] something for a thumbnail or something

[1:35:24] like that and I also got somebody

[1:35:26] somebody got mad at me for shoving

[1:35:28] chopsticks in there I'm like what's

[1:35:29] wrong with that maybe there's someone

[1:35:32] I'm not aware of the like that's how I

[1:35:34] eat fried rice what happened there

[1:35:38] these shrimp are tail on so obviously

[1:35:40] I'm not going to eat them just outright

[1:35:42] but I'm gonna have a big old bite here

[1:35:43] and see what happens mmm yeah that's

[1:35:49] quality

[1:35:56] he's got lots of little crispy bits from

[1:35:59] what I let it sit on the bottom it's

[1:36:00] like um what's called bibimbap from

[1:36:03] Korean barbecue Korean cuisine they

[1:36:08] serve it to you in this stone pot that's

[1:36:10] ripping hot and they put all the fried

[1:36:12] rice and the egg and the vegetables in

[1:36:14] there I mean it cooks in there and then

[1:36:15] they let it sit on the bottom you end up

[1:36:18] with this ultra crispy layer on the

[1:36:20] bottom and I gotta say that was a real

[1:36:24] positive addition to this thank you for

[1:36:26] all the commentaries that pointed that

[1:36:27] app I definitely overdid it I did it

[1:36:29] more than you're probably supposed to

[1:36:33] and you know hmm

[1:36:40] another thing somebody in the comments

[1:36:42] said calling this fried rice is like

[1:36:46] calling scrambled eggs an omelette which

[1:36:48] might be a fair point I know that this

[1:36:50] isn't as as authentic as it could be but

[1:36:56] let me tell you something this is really

[1:36:58] good it is rice that has been fried okay

[1:37:02] and I know it's got some some elements

[1:37:04] that definitely could be more authentic

[1:37:06] but Wow it tastes good oh my god all

[1:37:08] that garlic - oh my god mm-hmm so I kind

[1:37:17] of fix you up the bowl yes you may

[1:37:21] thank you all right

[1:37:28] I'm just gonna give you a bit here not

[1:37:32] because I don't love you because I need

[1:37:34] lifters for lunch tomorrow um okay I'm

[1:37:39] making proper bolt there we go that's a

[1:37:41] problem I'll be like shrimp cuz you're

[1:37:43] getting shrimp boy um okay I'm gonna

[1:37:47] give you some choppers Jake you want to

[1:37:48] come in here and join me for a bite stop

[1:37:53] talking to me like that

[1:37:55] you're being way too sensual right now

[1:37:59] stop it they can't hear you only I can

[1:38:02] hear so much garlic so much little

[1:38:22] crispy bets shrimp are well cooked

[1:38:26] they're a little overcooked I probably

[1:38:28] couldn't come in a little bit less but

[1:38:30] they have such great like browning and

[1:38:32] caramelization on them look at that

[1:38:34] Thank You Adam

[1:38:46] I can hear so much right now you hear my

[1:38:49] voice out of your headphones I'm hear

[1:38:51] your voice twice when every time we are

[1:38:56] doing this what we're not

[1:39:00] we got sponsored by Dolby dimension once

[1:39:01] we're not right now but we're still

[1:39:03] using it for the live stream because it

[1:39:05] is a great headphone okay yeah yeah it's

[1:39:12] nice and quick one but so ten of you

[1:39:21] talking me you think okay yeah all right

[1:39:26] let's close it down okay folks I'm gonna

[1:39:30] come down and meet you at a little okay

[1:39:33] I got a couple stupid shots here I mean

[1:39:35] it look like love the crispy bits damn

[1:39:37] good to me my brother says cooking with

[1:39:39] CJ hey could me what CJ thanks for

[1:39:40] coming back Henry Davis four pounds

[1:39:43] ninety-nine poking chopsticks and rice

[1:39:45] is what they do at funerals and give me

[1:39:46] hints old to the chef Wow

[1:39:49] well [ __ ] see I didn't know I had no

[1:39:51] idea that's I figured it might be some

[1:39:54] cultural thing that I was not savvy to

[1:39:56] that's really interesting thank thank

[1:39:57] you for bringing that up

[1:39:59] Steve the technophile said we can hear