I Made a Burrito With Every Meat

[00:04] coexist and play nice with every other meat? My experience from 8 years ago said resoundingly, "No, stop that. Don't do it again." But I said, "No, stop

[00:16] that. I'm doing it again. [Music]

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[00:48] the entire experience from selection to presentation. Today I'm diving into the barbecue chicken by Chef Chris Rattell. I also loved the broccoli cheddar breakfast frittata by Chef James Grody. Real chefs, real flavors. That's what I

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[01:15] want to see what happens when I take each one of these distinct proteins and treat them with a modicum of respect and try to prepare them in a way that I think will be palatable. Then put them all together into a burrito fittingly

[01:33] called the every meat burrito. Come with me to the butcher now to get the meat me to the butcher now to get the meat for the every the burrito. So, we're headed back to Pyano's meat market eight years later. Wearing the same outfit,

[01:47] uncomfortable. And I'm going to see how many exotic meats I can score for our every meat burrito. I think they have a lot more than last time. We got some rabbit brains. We'll skip that one. Thank you, though.

[02:01] planet, >> making an every meat burrito is a >> How'd you do it? >> Turtle meat. Dear God, we got camel >> with 8.4 million species on >> 8.7

[02:16] >> with 8.7 million species on the planet. Obviously, the hunt began at the butcher shop and it ended at the butcher shop when I decided I had enough meat. Semi when I decided I had enough meat. Semi boneless quail, kangaroo medallions, elk

[02:30] rib chops, feeasant, alligator tenderloins, bison strip steak. That sounds nice. We'll do ground yak, ground wild boar. That's it for the exotics. We

[02:42] need every meat. So now I need beef, chicken, lamb, pork. Um, wait, no python. Where's the python? >> Well, maybe this will be palable then. 617. That sounds familiar. Was that the same price as last time? 25 I thought

[02:57] was a very good representative number for those 8.7 million different species for those 8.7 million different species because making 8.7 million species taste good together I would say is almost impossible and I would say is actually

[03:12] impossible to get all of them into one burrito. So our first step is going to be making a sort of allpurpose spice paste. So I have 8 ounces of dried chilis here. a mixture of pacia, guilo, ancho, and

[03:25] arbal. Arbal for heat. The others for balance of earthy and fruity and spicy and nicy. So now I need to stem and seed them like good cannabis. Get high, stay high. Chilies have no seeds, no stems, and they are cut into 1-in pieces. Now

[03:40] we're going to dry toast these in a pan. Add some garlic, some aromatics, toast chicken stock. Bring it to a simmer until everything is soft. Then blend it until everything is soft. Then blend it smooth in a blender.

[03:53] Now, for the pork, I'm basically going to go for a Mexican inspired barbecue baby back ribs, which sounds pretty good, doesn't it? And I think, you know, absolutely perfect. A whole different set of flavors for this burrito. So,

[04:07] it's going to be pretty standard dry rub on some baby back ribs. I've got some cumin, bunch of brown sugar, ancho chili powder, ground coriander, Mexican oregano, garlic powder, and onion powder. Plus, we also need a whole lot

[04:19] of salt. 1 teaspoon's worth of coarsely ground black pepper. Oops, almost forgot. We're also going to add 3 tablespoons of paprika, mostly for doesn't taste like anything. But that

[04:32] doesn't it? All right, now we're going to generously coat our ribs in this barbecue spice rub. This is going to turn into a moist, tacky substance that

[04:44] is not only going to help absorb and draw smoke into the meat, it's also going to turn into bark. Most treasured of textures and general objects in barbecue cookery is the bark. So before these guys go on the smoker, we're

[04:59] placing them in the fridge uncovered overnight. Brazables is what I'm calling this tray. stuff that I'm going to sear a little stuff that I'm going to sear a little bit and then braze in flavorful liquid.

[05:12] Probably a a bunch of our um spice paste, some stock, some aromatics. Just get some color on there. Go slow and low in the oven, 225° Fahrenheit for 3 4 hours, depending on the piece of meat. What are the pieces of meat? Glad you

[05:26] asked. First, we have a turkey leg. It's too big. Um I'm worried about it like, the braise. So, I'm probably going to skin it and slice off some of the meat and just treat it like dark meat, which is what it is. Then I have a lamb

[05:41] well marbled. It's got a bunch of connective tissue that's going to break down beautifully. Perfect for a braze. Back here, I got some turtle meat, which makes me sad kind of to have. I like turtles, so oh well. You know, this is

[05:54] the cost of eating meat is feeling sad if you have, you know, awareness. Then we're going to do chicken, might as well make it sort of like a pulled chicken tinga almost. And representing the country of beef, we have beef, which is

[06:08] these are beef short ribs. We're going to sear them, put them in the uh brazing for a few hours. Probably a little less on the poultry and maybe a little less when I Google it right now. But we're not done yet with the poultry. We have

[06:22] here pheasant, quail, and Cornish game head. We couldn't find squab. And also, on the street. It's not allowed, apparently. I'm going to do the quail pretty much all just dark meat. Like, they they they will braze nicely. But

[06:38] the Cornish game hen and the pheasant, I'm going to remove the drums and thighs and braze those as a single cohesive unit. All right. So, now we're going to grab our various meats and we're going to place them in a high-powered blender.

[06:52] are bones in this. Ah, I got you. Rather than that, we're going to do something precarious, which is liquefy our chilies in their own juices. Now, we're going to blend our chili mixture until it is

[07:06] completely smooth. Make sure that you take the top out of your blender lid and cover it with a clean cloth, otherwise pressure can build up and it can now we're going to introduce them to a ripping hot brazing pan in which they

[07:20] that's what's happening here at the prep table. We'll see you back over on the going to start by throwing down some vegetable oil. We need plenty of lubrication cuz we're going to try to put a nice crust on this meat without it

[07:32] whatever. I don't know. I'm going to fire this up. How you doing back over dream, buddy. Living the dream. That's what's hot. So is this pan. So, I'm what's hot. So is this pan. So, I'm going to throw some meat in there.

[07:48] Now, we're going to delaze the pan with four cups each chicken stock and our chili paste. It's going to make a lovely brazing liquid. I'm also sneaking in one quartered onion. Whole head of garlic cloves cut in half. No need to peel.

[08:04] to make sure that everybody is well mixed. And this is just the right amount of brazing liquid. Yeah, you want just the topmost facet of the meat sticking out of the brazing liquid. There's a lot of room in this pan because eventually

[08:18] there. Now, we're going to let this go for 3 hours. Probably at the 2our point, for 3 hours. Probably at the 2our point, we're going to add the other proteins.

[08:30] got that were ground is the time that it is. We have five ground meats here. We have bore, yak, camel, ostrich, and rabbit. I'm curious what these taste like. So, I'm going to bust off a little bit, make myself a miniature burger of

[08:42] mix them all together and just fry them up with the um simmer sauce with our uh spice paste mixture. Let's get rabbit out of the way. I hate rabbit. All wish you did take that last left turn. Albuquery bugs.

[09:06] tissue in there. I'm not crazy about rabbit. To me, it's like um gy chicken, which even saying that, do you want that? Next up, we have some ostrich. Uh I do tend to like ostrich burgers, so this ought to work out just fine.

[09:24] always tasted interchangeable with bison to me. So, I don't mind it at all. It's not bad. All right. This is no common house boar. This is a wild boar.

[09:37] And for wild boar, that is remarkably mild and not gamey. Normally, I'm used to this having a fair amount of game to it. Uh, it's a relatively fatty pig.

[09:49] Normally, I just expect some really grassy stuff, some really funky stuff, some woodsy things, but this really tastes quite clean. If I tried this I'd tell you what animal it was. It's very neutral. So, that's cool cuz we're

[10:04] things. Next up, you better not talk back because yak fatty yak. That yak talked back and he got fat. I can't say as though I've ever had yak with the exception of uh in the uh every meat burrito, but I couldn't

[10:19] really discern it. Let's see what happens. It's juicy as a hail even happens. It's juicy as a hail even though I cooked it like whale. That's very tasty. Not nearly as gy as I thought it was going to be because yak

[10:32] it's a it's a wild animal. tastes like a really high quality grass-fed beef that stayed so juicy even though I cooked this well. So, it's really well marveled and I think it's just changed my whole life. Last up, we're going to try out an

[10:44] animal that I can't believe isn't a cartoon. A camel. metallic. It's very grassy and it's got this very very pungent grassy flavor.

[10:59] And um it's grassy. It's ironic because they don't have grass. So, not my to be in there. That's the beauty of the every meat burrito. You don't have to really like anything. So, I'm going to mix up mix of those and I'm going to fry

[11:11] it up and hit it with the sauce. It's about an equal amount of each. There we go, folks. A little something for everyone. It's A little something for everyone. It's the circle of life. There we go. We've

[11:25] added our simmer sauce and we're going to let it live up to its name and just simmer for a little bit of a minute. All right, there goes our exotic ground meat here. That's going to be our duck representative. It's going to be

[11:40] delicious. And I'm going to crisp it up in a pan before we add it to the to the other meat. I'll give it a little don't go to the Pacific Ocean, not put your toes in the water.

[11:55] That tastes like some generic ground meat with the enchilada sauce. We'll be meat with the enchilada sauce. We'll be right back with more cooking.

[12:10] clearcut. [Music] [Music] Oh my dear Bippy. That looks danktastic.

[12:22] Everything looks great and grand and wonderful. And I wish I could just keep it like this, but I have a job to do. I love that when you do this semi-ubmerged braise, you get this incredible crust on any protein that is sticking out of the

[12:35] water. So, everything I wanted to happen happened. Now, it's time to add our poultry and turtle to the mix. We have our little tiny quail. We have our not so tiny turkey breast bits. We have our chicken thigh. We have our Cornish game

[12:52] hen and the turtle. Put them in this corner. There you have it. A veritable smores board of could not be more different meats. Here it goes. Back into the oven for another hour until the chicken and other stuff is tender.

[13:06] Folks, here it is. The sum total of all meats. And I'm going to pig at it and see what they taste like. Little bit of beef short rib. cuz that's spicy. Okay, short ribs. Great. It's not quite fully tender, but

[13:21] going to keep cooking it and then it's going to sit in the fridge overnight permeate it and then we're going to heat it back up which is it's going to be bit of turkey shall we? Little bit of dark meat for the boys.

[13:39] That sure is turkey flavorless. How about some chicken? chicken. Okay, let's get some turtle. It's turtle time. Holy [ __ ] I don't know about that turtle. The turtle is pretty tough and it does

[13:54] The turtle is pretty tough and it does taste aquatic. Turtle, snake, alligator, any amphibious animals taste that way. They taste like chicken and fish and never the two of those should meet. So, I'm not crazy about it, but we're trying

[14:08] to max out our meats here. And so, that's what we're going to do. I got it myself a little bit of quail or tender. Even the skin kind of like normally I hate brazed skin like this

[14:21] because it turns rubbery and flabby. It was very um fatty. It almost just tasted like fat which is really nice. You know what it is, Babish Nation. It's pheasant time. That's genuinely good. It's not gy. It's

[14:36] very, very rich. It tastes like the holidays. This is such a strong sauce. This is such a pervasively spicy and flavorful sauce. And I could still taste it very clearly. Huh. Wow. Feeasant has a really lovely I don't know. Just like

[14:53] celebratory flavor. I don't know how to describe it. All I know is that I like it. What was this guy? This is a Cornish game hen. And here's the thing, people. I doubt this is a real Cornish game hen. I doubt it. Mostly because most Cornish

[15:07] really just very young chickens. It's been a long time since I heard that factoid. I'd love to know if it's true. It's good. It tastes like chicken. Oh, It's good. It tastes like chicken. Oh, the lamb. The lamb is so tender.

[15:20] Best part of this whole thing by mile cuz it was pretty fatty lamb, which is depending on where the lamb is from, what it was eating, all that good stuff. It's a very strong flavor. And it plays perfectly with this very spicy, very

[15:35] flavorful braise liquid. That is delicious. That is truly delicious. I'm going to start making lamb birya tacos. Anyway, there's our meats that I just poked at and took little bites of. Now, they have to cool to room temperature

[15:49] overnight and reheat them tomorrow. You thought we were doing this in one day? You're crazy. So, I really love this chili paste and I it's a little too spicy to use as a straight up barbecue sauce. So, I'm

[16:03] going to use it to make a barbecue sauce. We're going to start with some familiar trappings. is a cup of ketchup squeezed. The rest of however much mustard powder you have about a teaspoon. Got some ground ginger here.

[16:17] Half teaspoon of dried garlic. Half teaspoon of dried onion powder. Normally I'd use ballpark mustard cuz you know I'm like a I'm like a guy like a normal guy. You know I'm not all fancymancy. Dijon mustard is pretty strong. And I

[16:31] added the mustard powder. So I think just a nice heaping tablespoon of Dijon mustard. I'm also going to add obviously a lot of sugar. I have some dark brown here. Maybe I'll do about a packed third of a cup's worth. I want this to be

[16:45] pretty sweet. It's going to be a really nice big hit of sugar amidst all the spice. I'm also going to add some blackstrap molasses for a nice darker color. And of course, healthy hit of our chili Babish signature simmer sauce. I'm

[16:59] chili Babish signature simmer sauce. I'm also going to add some FG BP. Might as going to whisk this up. Cook it for about 10 minutes and it's going to be ready to slather. Speaking of which, our ribs have been in the fridge overnight.

[17:11] They're ready to go on the smoker. See you there. Here come the ribs. All ribs you there. Here come the ribs. All ribs and ribs. And I have a simple spray of mixture of apple cider vinegar, water, uh, soy sauce, and worer sauce. Probably

[17:25] for the first hour. Hit it with that every 30 minutes, 45 here for 3 hours uncovered, two hours wrapped in foil, and 1 hour uncovered again. Saucing. And there you have it. Some properly

[17:40] And there you have it. Some properly smoked baby back ribs. I'm ready to eat one of these. Nice smoke ring. They're going in my sweet little face.

[17:54] just a little bit of heat from them and that really deep flavor from all the chilies. That's fantastic. It's very rare they have spicy ribs and these are not spicy. They just have a little bit of heat. Just feeling a little tickle.

[18:06] very good sign when you pull out the bone and it it shows a little resistance. Doesn't just slip out, but it's completely clean. I think these guys were cooked just right. My compliments to the chef.

[18:24] there's more. I have a bison New York strip. This was only 50 bucks. So, I got a little elk French rib roast. Very curious about what that's going to be like a miniature prime rib. Then we have over here some kangaroo. I don't really

[18:39] know. Tenderloins something. Then we have this venison Denver steak. And this butterfly him quick. What we're going to do is we're going to hit all these with carneasada spices. Half teaspoon of garlic and onion powder. 1 and 1/2 tbsps

[18:52] ground cumin. 1/4 teaspoon of ground coriander. Tablespoon dark brown sugar. Two teaspoons of kosher salt, one and a half teaspoons FGP, about a/4 cups worth

[19:04] of light olive oil. I'm also going to add the juice of one lime. Whisk that up. And I'm placing these guys in a large zip top bag. Now, we're going to

[19:16] add our lovely little marinade right to the bag. I'm just going to massage this coated. I'd wager this is the first time that these four animals have been placed And we're going to let this guy marinate just at room temperature for an hour.

[19:31] Don't need anything crazy. Grill is in excess of 700°. Let's go ahead and seared on the hot side of the grill and then finished on the cool side. So, I've got these guys on max, these guys on minimum. Now, gas grills are kind of the

[19:44] opposite of charcoal grills in that to get them hotter, you shut them down. because these are going to burn almost immediately with those spices. So, never mind. We just want to put a crust on there. All right. So, we got some great

[19:57] char from the hot side of the grill. Now, I'm going to move things over to the cool side to finish cooking. And since these are all different different amounts of time. We're going to shut this down and let them slow

[20:11] everybody to a medium. I don't want medium meat in my burrito, but that's the most proper way to cook this. We'll cut off the edges, the more done stuff for the burrito. All right, let's try out these meats one at a time. See what

[20:24] they're like. This is the kangaroo which I cooked to frankly perfectly. Well, I'm very proud of myself. Very lean. So, I'm glad that I cooked it would be dry as a bone. It has a light, you know, very mildly sort of grassy

[20:39] and they look very much like venison. All right. Now, we have the venison. I'm happy with that cook cuz it's a little less visceral. Sometimes venison is gy. This is like there's devoid of fat so there's no

[20:52] there's devoid of fat so there's no giness. It's just super metallic. I to the point of being tangy. Now we have the bison steak, which I definitely everything perfectly? What's wrong with me?

[21:07] I would have been like, "Thank you for this beef." Lastly, the elk. The one that smelled the worst and the one that I probably cooked the rarest. I cooked everything perfectly. I didn't even mean to.

[21:21] got some venison-l like characteristics, but also some lamblike stuff going on. Yeah, very very lamb vibe without as much lamb giness, which I personally prefer. Chop up some of the more well done bits. I don't really want a bloody

[21:36] burrito. So, here's the our contingency of grilled meats, which I'm going to give a little chop. Warheads burrito side. Nice little bite-sized pieces. This is, you know, now room temperature. So, I

[21:50] might heat this up with the poultry and the other uh uh braze stuff in a little bit of chicken schmaltz just to sound like a prick.

[22:04] setting up our deep fry station. First things first, our bull testicle. Look, I know that I eat meat and I should be able to handle eating something, you know, viscerally familiar, but there's something about this. As I touch,

[22:19] manipulate, and eventually will cut it. I feel it simultaneously, I won't say where. I'm going to par boil it and then I'll peel it. So, for the fish contingency, we wanted something extremely mild and tender. So, tilapia

[22:33] was an obvious choice. It's going to be small form factor. It's going to be almost flavorless and very tender and easy. Then we got some gator. I don't know what from what part of the gator this hails. Then we have a lobster tail.

[22:47] I can't remember if they called this out in the cartoon itself, but we're trying to max out meats. And lobster is very often paired with meat. This has the same, you know, consistency as the testicle. Like, why doesn't this bother

[23:02] me? Now that I'm imagining it's it has a testicle, it's bothering me. The mind truly is an amazing tool. Got some shrimp. They're easy peel, which is my preferred kind of shrimp. And then the crab. I just decided I'm just going to

[23:16] making a crab cake. It's funny. I don't want to do it. Yeah. Now all we have to do is boil our ball. Just got to take our ball. We got to boil it. Oh, [ __ ] [ __ ] I don't want to touch it. I don't want to touch. Ah, god. It's so soft.

[23:30] want to touch. Ah, god. It's so soft. It's so soft. It's pillowy soft. no. I don't want to. I don't want to. Oh, God. Why is it so soft? Oh, God.

[23:55] I don't want We'll be right back. [Music] hot,

[24:14] babish cookware. You know what I'm trying to say. boiled ball and put it in some ice water. We don't want to overcook it now, do we, Babish fam? I don't think so. Only thing left to do is snip the sheath

[24:27] off and and peel it. Hey, you know, if the apocalypse comes, this is all there's going to be to eat. Right there. Just going to place a

[24:43] So, what I'm going to do is I'm going to slice it in medallions. And then I'll slice it in medallions. And then I'll trim I'll trim the the H. Why? Ah, okay. There. Now I'm just going to trim off the sheath and expose the

[24:59] testicle. There we go. It's perfect. Well, we can't just have one now, can Well, we can't just have one now, can we? Bab.

[25:11] So, those are ready. And um I will be right back. One moment. meats you got were from different animals, but you already had beef

[25:24] covered and you got a bold testicle. Can you tell me why? >> Well, the answer is very simple, Brad. clicks. >> I swore I'd never have one of these

[25:37] >> I swore I'd never have one of these again. even just feature a bull testicle as one of the meats that I eat,

[25:51] >> 100 million? >> Yeah, right. That's what you said. >> Oh, no. I I didn't I didn't say that. >> Well, who I've been looking at this whole time? Who Who's here? Who am I talking to? The honey?

[26:04] >> Andrew, there's there's nothing there. It's just a dark room that's too It's just a dark room that's too underexposed for anyone to see anything. Well, that's the inspiration for this every meat burrito. Now, for the deep

[26:18] fried elements, I'm going to go with a tempura batter, and I want it to stay really crisp amongst all the moist ingredients. So, I'm going to opt for a tempura batter with rice flour. It gives it what I would call it a juicy crisp.

[26:31] To make this batter, I've got 1 cup of allpurpose flour, 3/4 of a cup of rice flour, and a/ teaspoon each kosher salt, baking powder. I'm whisking these guys together until homogeneous. Now I have a 12 oz can of selzer I'm going to add.

[26:45] You do not want to over mix this. You can develop gluten and you can make your added all the seltzer, we're going to give it a gentle mix until it has the consistency of a nice thin paint. In goes the gator bullseye. All right,

[27:02] there's the gator. Onward to the tilapia. While those fry, we can see exactly what does gator taste like. It'll tell you what it tastes like.

[27:24] You have to chop them up. Also, I do think I overcooked them. But it's the chicken of the sea. It's if like I love chicken, but I wish it had, like I love chicken, but I wish it had, you know, like a off flavor. All right.

[27:39] you know, like a off flavor. All right. Fried tilapia. that's good. That's better. So, this works out for great for me. Stop eating.

[27:51] I have more to do. A lot more to eat. A lot more to do. That's good. Next thing, let's do some shrimp. Doesn't look good. Next up, some lobster. my lobster hunks. My lobster balls. Let's do a couple lumps of crab. And

[28:06] then, folks, it's about that time. Last up are these angry little sexagons up are these angry little sexagons of yellow reproductive organ. There you are. All right. While those balls fry, let's sample some stuff. Shrimp. Do I

[28:21] have to eat this? I've had fried shrimp. Whatever. Delightful. Cooked just right. Not slippery or ropey. Nice. moist. What I'm very curious about, however, are these lobster bites.

[28:38] lobster bites at every drugstore? But it's because uh in the time it takes to this is overcooked. It's a little overcooked. It's still perfectly good. Like, I didn't have to like bite it like that gator, but it's not as respplendant

[28:53] as lobster ought to be. Uh crab. I still have one stay of execution left before the last fun. would be great with tartar sauce. Especially these,

[29:09] what are they called? Rocky Mountain oysters. Now that's what they've become.

[29:44] tough to put in the burrito. I'm not putting it in there. Not putting it in putting it in there. Not putting it in it. It is impassable. I won't pass it later. So, I'm sorry. It's time to have one last me because like that this

[29:57] actually has a shot of maybe not being great, but being edible, and that will ruin it. So, I'm I just I'm not going to put it in there unless you guys also try >> No. >> No. No chance.

[30:10] >> They're all saying yes, but I'm telling them no. got to do. I'm going to reheat our shredded brazed meats in a little bit of chicken schmaltz, which is going to taste real, real good. And I have just a

[30:25] little bit right here. So, healthy amount of fat. I'm going to heat those going to be able to fit all this. I'm doing such little bits of each one. So, I'm also going to heat up these grilled meats in the fat carnita style because I

[30:39] of cold roast beef to the burrito. As you can see, we still got pink. All right, we've been threatening to do it for two full days now, but it's time to turn these meats into the every meat burrito. I'm going to start with a big

[30:53] scoop of our brazed meats. And we're going to add the fried on top of that. There's our ground meats and our duck bacon. Sprinkle with all of our grilled bacon. Sprinkle with all of our grilled game. Spread out the ribs. And correct

[31:08] me if I'm wrong, but I believe that is every meat. Here we go. Oh every meat. Here we go. Oh yeah, there you have it, folks. yeah, there you have it, folks. The every meat burrito. $600, two days

[31:24] sweat, and tears all got into this burrito. It's gross. Let's take a look at that It's gross. Let's take a look at that cross-section.

[31:39] It looks like there's rice and other stuff in there. It's not. It's just stuff in there. It's not. It's just meat. Every meat. Time to go for it. meat. Every meat. Time to go for it. [Music]

[32:13] does not taste that bad. The deep fried stuff is still crispy. The problem is the textures. You have juicy stuff, you have crunchy stuff, but you also have like ropey with barbecue sauce and the chili paste. Those are the dominating

[32:26] them. I can still taste all the me, not all of the meats, but I can taste the battle of meats that's happening in my mouth. And I can't say as I can't say it's very pleasant. You're constantly picking up. As I was chewing that, I

[32:41] picked up on new flavors every chew. And you'd think that'd be cool. But it like, "This isn't the way nature intended." All that to be said, I just everything, and I swallowed the whole thing. And I would gleefully take

[32:57] another, and I will actually. It's It's It's not bad, but some of the textures are dumb, and some of the flavors are dumb. And it's dumb, but dumb. And it's dumb, but it's not bad. So huge step up from round

[33:12] one eight years ago, which I had to very promptly spit into a garbage can that I had put next to me for that reason. I still have nightmares about that.

[33:24] This I'll probably not think about again for years. for years. It's pretty tasty. It's not Yeah, I keep It's pretty tasty. It's not Yeah, I keep getting little bits of textures that are

[33:36] not great. the turtle. I am sure that turtle was hard as the shell that was ripped off its back while it was still alive. alive. This is It's too much. It's too much.

[33:50] But I just had a second bite of it. Here goes number three. So, what did we learn today? Don't do this.

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[34:22] Chef Jose Garcles. With Cook Unity, you can set your preferences to call out what you like and don't like. Then pick a plan and get menus tailored to your taste 2 weeks in advance. And with chef quality in mind, their meals arrive

[34:35] instructions and nutrition details attached. Go to cookunity.com/babish50 or click the link in the description and use my code Babish50 to get 50% off your first order of Cookunity meals to try them out for yourself. It's not

[34:50] something you would ever want to make yourself, but it's also something you'd never want to try. But that's why I'm here to answer these impossible questions and fill in the blank for what would happen if. Until next time, I'm

[35:06] would happen if. Until next time, I'm Andrew Babish and this has been another Andrew Babish and this has been another episode of the