Quesadillas | Basics with Babish Live

[00:00] [Music]

[00:40] [Music]

[01:45] you

[01:57] what's going on everybody how we doing

[01:59] welcome to basics with babish live

[02:02] tonight we're making quesadillas the

[02:06] tex-mex classic near and dear to my

[02:08] heart even though I am NOT from the

[02:10] Southwest but I mean come on it doesn't

[02:13] all doing folks

[02:18] well I see some I see some Fraser lyrics

[02:21] there wow we got two we had a good

[02:23] turnout for the beginning of the

[02:24] livestream I'm sorry about the tencel

[02:27] back here but we were celebrating Mardi

[02:29] Gras very very very late yesterday or

[02:32] the other day because we were surprising

[02:36] a dear friend of ours there's gonna be a

[02:37] nice surprise guest on this week's

[02:41] episode of being with babish which comes

[02:43] out tomorrow I can hear myself in this

[02:45] earpiece and that's really annoying but

[02:48] it's too late now so we're gonna deal

[02:49] with it um I see something we got some

[02:52] first-timers here welcome everybody who

[02:54] is here for the first livestream I have

[02:57] $1.99 super chat from 7 seconds to clear

[03:00] finished or something fish thank you

[03:02] fish

[03:02] thank you Peter Robinson for your dollar

[03:04] super chair thank you guys very much you

[03:07] know super chats tend to get pretty out

[03:09] of control midstream so I think we

[03:13] should start here we'll start with a

[03:14] little bit of you know questions anybody

[03:16] who wants to talk or chat with me I'll

[03:18] take a look at the comments here and

[03:19] then we'll get cookin and I won't be

[03:21] able to see the comments for a little

[03:22] bit but some I hope you guys are cooking

[03:24] along with me tonight because this is a

[03:25] super easy one really all you need is a

[03:28] little bit of oil tortillas cheese any

[03:31] fillings that you like it's a it's

[03:32] really is basics we're back to basics

[03:35] with this was my focus here I'm just

[03:39] gonna shake focus super quick that's

[03:41] good we're good I'm gonna pour myself a

[03:42] drink we're gonna take a look here yeah

[03:46] so we got a lot of newcomers for for

[03:48] anybody who's first time it is here

[03:51] I'd like yeah we're killing this up yeah

[03:54] dull more 15 just happened to have a

[03:57] little sippy-sip left here for anybody

[04:00] who is if it's your first time here I'd

[04:02] like to introduce you to the folks in

[04:03] the other room May

[04:04] and it all happened the man behind the

[04:07] curtain we have Sawyer Jacobs oh yo yo

[04:13] yo hello everyone welcome happy draft

[04:16] day happy draft day indeed we'll be

[04:20] watching the draft tonight an eating

[04:21] quesadillas also in the other room we

[04:22] have Vincent cross who you might know as

[04:24] if any front previously from it's live

[04:27] with Brad and now on being with that but

[04:29] shouldn't want to say hi to the nice

[04:31] people yeah let me bring Vinnie over

[04:33] here he's listening for the levels so

[04:36] he's a couple seconds too late well we

[04:38] have we have Peter Ryan outs who's a new

[04:41] member thank you for becoming a member

[04:42] of the channel Peter for anybody who's

[04:44] interested Channel memberships are a pro

[04:47] it's if you sign up to be a member of my

[04:50] channel you can get early access to

[04:53] every episode which I post the night

[04:55] before it goes live some exclusives some

[04:58] behind the scenes of bloopers and you

[05:01] hear about it there first so check it

[05:02] out if you are interested the membership

[05:04] button is right next to the subscribe

[05:06] button and my servant he's over by the

[05:08] bike Necip anyway you say hi to the nice

[05:10] folks here he comes

[05:13] hey what's going on we're over here

[05:16] editing a new episode of bheem he's

[05:20] editing and he's moderating we're both

[05:21] moderating and we're doing our best you

[05:25] know it gets hairy live it gets us it

[05:28] gets a little hairy we got a 5 euro

[05:30] super chat from Tito Soros how are you

[05:35] doing I'm doing good Stegosaurus thank

[05:37] you very much to the super chat and I'm

[05:39] doing good how you doing and you know

[05:43] with scotch it's probably not the best

[05:46] combo for quesadillas I didn't really

[05:49] think this through I just saw it on my

[05:51] bar and I was like whoo I want that so

[05:53] yeah what are you gonna do what's a good

[05:55] was it gonna be bad no I don't think so

[05:57] we have ten ten pounds super chat from

[06:01] Simon mcmarson can't save we can't stay

[06:04] for the stream six a.m. work one of my

[06:06] emoticons custom emoticons that you get

[06:09] as part of your channel membership but

[06:11] good luck with the stream dude thank you

[06:12] so much Simon thank you for hanging out

[06:14] for

[06:14] for as long as you could and I hope you

[06:17] have a good

[06:17] oh man 6:00 a.m. for work Wow I mean you

[06:21] know get some rest or get going

[06:23] depending on what part of the world

[06:24] you're in but thank you very much for

[06:25] the super chat and I hope you have a

[06:26] great day at work thank you guys so much

[06:30] for coming

[06:30] coming out hanging out I'm just watching

[06:34] the stream here on my iPad and just

[06:36] trying to keep an eye on things gonna be

[06:41] a short stream tonight because

[06:43] quesadillas are very very easy but also

[06:46] I forgot to buy steaks so we only have

[06:47] chicken so we're gonna be doing veggie

[06:48] quesadillas in chicken quesadillas and

[06:51] I'm gonna be making them for a couple

[06:54] friends or maybe just one friend I guess

[06:56] coming over friend of the show

[06:58] Nathan Devils it will be joining us to

[07:02] watch the draft and he might be popping

[07:04] in towards the end of the stream to say

[07:07] hi and to eat a quesadilla so eat a case

[07:10] of Dylan if you will we have a $5 super

[07:12] chat from Peyton Pergamon first stream

[07:15] the first team had to tune in for

[07:17] quesadillas thank you for tuning in

[07:18] thank you for the super chat I'm sorry

[07:20] for any times that I stumble over what

[07:22] I'm saying but I can hear my own voice

[07:25] in my ear piece and it's kind of driving

[07:27] me wild son of a pizza madness here

[07:29] thank you very much to the super chat

[07:32] hey I think you know what I'm going to

[07:34] ask yes I know what you're gonna ask

[07:35] shout out your channel go check out some

[07:38] of the pizza man some pizza man is here

[07:39] thank you the super chat got a new

[07:41] member we got Jessica Hollis thank you

[07:44] for joining the channel memberships I

[07:47] appreciate it

[07:48] so since this is such an easy easy easy

[07:52] recipe I did not do any did not do any

[07:57] Musa on glass or anything like that so

[07:58] we're just gonna prepare everything live

[08:00] so here we go the first thing we should

[08:02] probably do is get our vegetables ready

[08:05] so I'm gonna grab those up the fridge oh

[08:10] yeah this is your pieces not gonna cut

[08:14] it did so I guess some peppers leftover

[08:22] pepper you know I always save your don't

[08:24] don't be wasteful I got some nice fresh

[08:27] corn I got red and green peppers and I

[08:31] have an onion and that's gonna make for

[08:33] a lovely vegetarian quesadilla I know I

[08:35] used squash zucchini on the actual show

[08:39] but again didn't get it didn't get steak

[08:42] didn't get zucchini but that's the

[08:44] beauty of quesadillas is that you can

[08:45] put pretty much damn near anything you

[08:47] want in there after all the shrimp that

[08:49] I had last week and I wish I had some

[08:51] strip to put in their shrimp quesadillas

[08:52] would be lovely

[08:53] let me address some of these super chats

[08:54] super quick if you will where you go you

[08:59] plucked uh gave $5 and said hello I love

[09:03] a gooey black thank you very much

[09:06] pickled fish lips that sounds gross dude

[09:10] I love your channel and thanks for

[09:11] getting me back into cooking that's a

[09:13] lovely thing to heal a lovely thing to

[09:15] hear thank you so much for sharing and

[09:16] thank you for the super check keep

[09:18] cooking then mr. Morgan watch gave $5

[09:22] and said every thought about Greer and

[09:23] pear pyv Pushing Daisies I've heard of a

[09:27] lot of great food from Pushing Daisies

[09:28] so that is very tempting and that sounds

[09:31] interesting

[09:32] comparing Greer pie

[09:37] let's see Anna Pittman gave five dollars

[09:39] and said I love little ke ke ACL I'm

[09:41] very happy that you noticed that I think

[09:43] that the first time anybody's ever

[09:45] noticed that a couple of people have

[09:48] asked and I've been curious well I thank

[09:51] you for for noticing that KCl is of

[09:54] course the radio station that was home

[09:58] to one dr. Frasier Crane

[10:01] Mike ox Ilan gave 20

[10:02] and said oh ok I see what you do well

[10:10] I'm not gonna do that

[10:12] and I I got tricked finally it happened

[10:15] thank you thank you for your $20 super

[10:18] chat just to get me to say something

[10:21] dirty Mike ox long thank you oh boy

[10:28] I gotta be I gotta be careful that one

[10:30] was unassuming I did not see that one

[10:32] coming

[10:32] Balthasar to to a PA $5 and said will

[10:35] you ever do the universe quesadilla

[10:36] queso fundido is in case of Fundy tow

[10:39] just melted cheese so like you're

[10:43] dipping chips in it yeah so is that does

[10:45] that make it an inverse quesadilla but

[10:47] if queso fundido is is what I think it

[10:51] is which is just a you know a pot of

[10:53] melted cheese the dip chips in that is

[10:56] coming up on an episode of basics basics

[10:58] dips so keep an eye out for that we got

[11:01] a new member got two new members we have

[11:02] jazz Hesh thank you for becoming a

[11:05] member of the channel we have Tyler

[11:07] Pierson thank you guys for joining us

[11:08] and thank you for becoming members thank

[11:10] you guys all for your super chats again

[11:12] since this is a quick episode I think

[11:14] we're gonna we're gonna keep it snappy

[11:15] I'm gonna start by grating some cheese I

[11:17] could probably still answer questions

[11:19] whilst I grate cheese so that works out

[11:24] I'm using sharp white cheddar ideally

[11:27] like to be using yellow cheddar because

[11:28] it just looks prettier but this is gonna

[11:31] be fun I'm pretty sure yellow cheddar is

[11:34] just food coloring anyway hugs always

[11:36] win gave to 2 pounds there so what's the

[11:40] worst injury you've ever had while

[11:41] cooking I think I've answered this one

[11:43] before but basically I cut myself

[11:44] I cut myself down to the bone am i my

[11:47] pointer finger I cut myself down this

[11:50] way and straight down to the bone and it

[11:52] was horrendous and horrifying and I

[11:54] didn't have health insurance at the time

[11:56] so I didn't go to hospital and

[11:57] it's a bad bad bug we have 20 pounds

[12:04] from Luke dearie thank you very much for

[12:05] your very generous super chat cupcakes

[12:08] from Cat in the Hat pizza from a goofy

[12:10] movie and the diner menu from an

[12:13] Emperor's New Groove particularly the

[12:15] pill bug to name a few suggestions

[12:17] that's simple gnarly but that sounds a

[12:20] cupcakes from cotton hat did not know

[12:22] that there were cupcakes in that movie

[12:24] is that the one with like Alec Baldwin

[12:26] and and Mike Myers and show I mean I

[12:32] really don't want to have to watch that

[12:34] movie but um that I mean I have also I

[12:40] also don't remember that at all from

[12:41] Emperor's New Groove bug it's been I

[12:43] haven't seen that since I was a kid I

[12:45] you know rewatched the scene when I did

[12:47] crop spinach puffs but that is about it

[12:49] Thank You Luke Gary appreciate it well

[12:53] we got a lot of super chats coming in

[12:54] short end oh hey I remember you from

[12:55] last time $5.00 port post-easter

[12:58] question would you like to make the ham

[13:00] and the glaze reset ham I do personally

[13:05] I've never had felt the need to glaze a

[13:08] head a ham more than it already comes

[13:11] plays I mean I've had like you know

[13:13] coca-cola or cherry glazed ham it's

[13:16] lovely but I just like ham as it is

[13:18] Austin Harlow gave ten dollars and said

[13:20] challenge you to do a low sodium dish

[13:22] chopped style fans vote what you mystery

[13:25] box what your mystery box will have for

[13:27] mandatory ingredients that's a fun idea

[13:29] and would make a great live stream

[13:31] except I'm most definitely going to

[13:33] screw it up somehow but that is a very

[13:36] fun idea thank you very much for the

[13:37] idea and for the generous super Chad $20

[13:39] from Anthony Tim Bay gave been watching

[13:44] you since they'll attempt ah no just

[13:45] want to show you more support love what

[13:46] you've been doing these past few years

[13:47] watching you regularly got me back in

[13:49] the kitchen thank you that's beautiful

[13:50] to hear thank you so much Anthony and

[13:52] thank you for the very generous super

[13:54] chat and thank you for following me for

[13:56] so long and thank you for being here

[13:58] since the temp on Oh days sores been

[14:01] here since I mean sorry and I've been

[14:02] friends since high school but he's been

[14:04] here since the temp on Oh days he was

[14:05] there to taste the temp on Oh if you

[14:07] watch the video again I believe

[14:08] he was standing my rights camera left I

[14:12] think we thought that was like a last

[14:15] minute water party what was that I said

[14:19] it was with my wife my beautiful wife he

[14:22] was there with his beautiful wife and he

[14:26] was there to support me with the back

[14:28] then I had like 20,000 subscribers no

[14:31] not even I had like 5,000 subscribers

[14:32] that I only had because I did a video

[14:36] back in college where I mashed mashed up

[14:39] the 300 trailer with army of Darkness if

[14:45] you search 300 army of Darkness mine

[14:47] should be the first one that comes up

[14:48] and that gave me my five minutes of my

[14:51] 15 minutes of college fame I think I got

[14:53] like 200,000 views on that or something

[14:55] and a few thousand subscribers and then

[14:57] I just never uploaded it anything ever

[14:58] again

[14:58] until now so you can just never never

[15:02] give up on your dreams kids I should

[15:05] have eaten that I don't know why I

[15:06] tossed that sweet little cheese corner

[15:08] Oh got some are super jazz hair we've

[15:11] got new members

[15:13] Robert Pritchard welcome thank you for

[15:15] becoming a member 4.99 from Tyler Marsh

[15:18] can make left side to know no one region

[15:21] treats I'll look into that have not

[15:22] heard of that

[15:23] I assume it's fish based but I'll take a

[15:27] look at that root inception game for 99

[15:29] and said I'm watching you and Frasier at

[15:31] the same time what a wonderful life I

[15:33] live what a wonderful life in between I

[15:35] wish I could be watching Frasier at the

[15:37] same time here but you know copyright

[15:39] laws so he's also my attorney so he

[15:41] would advise me that I can't exactly

[15:43] have Frasier running in the background

[15:45] necessarily yeah

[15:50] so it'll tell you guys who the who the

[15:54] surprise guest is on tomorrow's episode

[15:55] of you're not gonna spoil it

[15:59] we're having Rasheed back and we are a

[16:01] surprise we surprised Rasheed with a

[16:04] very unique very fun surprise they think

[16:08] I think you guys are going

[16:09] we're gonna get a kick out of so tune in

[16:11] tomorrow new episode of being with

[16:12] babish where the focus is on teachers

[16:16] giving back to one teacher in particular

[16:19] in in Brooklyn and giving back to my

[16:23] favorite teacher

[16:24] Rashid Larissa who is a middle school

[16:26] teacher himself in this middle school

[16:28] history and social studies teacher and

[16:31] one of the best all right sorry I'm

[16:34] missing one superjet - lets go all right

[16:38] we got ten bucks from michael tanner

[16:40] you were such an inspiration to people

[16:42] who follow their passions you're a proof

[16:43] that you can succeed in life and still

[16:45] be humble and good to your fans that's

[16:46] extraordinarily sweet of you to say

[16:48] thank you so much and yeah man you know

[16:51] becoming a youtuber is kind of like the

[16:53] new American dream it's like you know I

[16:55] used to be a house with 2.5 kids but now

[16:57] it's like I want to become famous on

[17:00] YouTube and I am extremely obviously

[17:03] following your path and passions is very

[17:04] important and if you have something to

[17:06] say save the world but I also am

[17:08] extremely lucky that everything worked

[17:11] out the way it did and that I get to do

[17:12] this for a living I'd love to take

[17:15] credit for it but but honestly it's it's

[17:17] a it's a lot of people's effort it's a

[17:19] lot of time and it's a lot of luck so

[17:22] thank you really goes to you guys and

[17:24] that's the way it's it is in my book

[17:26] which is coming out in October the the

[17:29] biggest acknowledgement is to you guys

[17:31] the viewers because none of this would

[17:32] be possible without you and I can't

[17:34] thank you guys enough I think that's

[17:36] probably enough cheese I had a little

[17:39] reserve here just in case and I'm gonna

[17:45] get this out of the way so we can

[17:46] commence to chopping I'm just gonna get

[17:55] this sewn out of here yeah yeah that

[18:00] should that should take care of us

[18:01] hopefully three four grown men don't eat

[18:04] that much cheese in one night Vegas

[18:06] we'll see am I missing any good

[18:10] questions any good stuff here Jake

[18:15] well I was just gonna say you know we

[18:18] obviously were able to see the super

[18:19] chats as best we can but were combing

[18:22] through the comments for any specific

[18:26] cooking questions or questions you know

[18:29] that we'd be interested in helping you

[18:31] out with and Ben and I are putting them

[18:33] together and we'll we'll get them out to

[18:36] you when he takes a break

[18:37] great in the meantime we've got some

[18:39] super chats here I can address with Sean

[18:41] Kerry just gave 20 bucks thank you so

[18:43] much was the last time you read Anthony

[18:45] Bourdain's Kitchen Confidential

[18:46] definitely not since he left us because

[18:50] it would make me way too sad but I've

[18:54] read it three times now it's it's

[18:56] obviously you know a favorite it's a lot

[18:58] of fun to read it's almost like reading

[19:00] an episode of his of his show it's

[19:03] written in the same voice obviously and

[19:07] I haven't heard that in a while but I'd

[19:09] love to read it again now I miss him and

[19:11] it'd be nice to I'm talking about him

[19:14] like I know him I've never met him but

[19:15] uh I mean that's one of the great things

[19:17] about him is that he really made you

[19:18] feel like you know you were there with

[19:20] him and I I do miss his his storytelling

[19:26] and I'd be excited to read that again we

[19:28] have thank you very much for the

[19:30] generous super chat we also have OGN oh

[19:33] three one seven gave ten dollars I want

[19:35] to say thank you for inspiring me to

[19:36] change my major to food science and

[19:39] would you ever be willing to try making

[19:40] us gluing the free dish as a person with

[19:42] celiac I'd really like to see that first

[19:44] off thank you for your generous super

[19:46] chat I'm very happy to hear that that's

[19:48] you're pursuing something that you're

[19:49] excited about and thank you for for

[19:52] saying something so nice is that I had

[19:54] anything to do with that but but

[19:56] congratulations and best of luck to you

[19:58] and yeah I actually have a bunch of

[20:02] celiac friends and typically I like

[20:05] making them things that are you know

[20:07] faked versions of gluttonous foods like

[20:10] gluten-free pizza or whatever because

[20:11] it's never gonna be as good there's so

[20:13] many great gluten-free foods out there

[20:15] that are just naturally free of gluten

[20:16] and that way everybody's enjoying it and

[20:20] they feel you know it's more inclusive

[20:22] it's it's that's the way I like to do it

[20:24] so what I should do is make a playlist

[20:27] of recipes that just happen to be

[20:28] gluten-free that seems like a good idea

[20:30] but also there are great gluten-free

[20:32] recipes out there for those with celiac

[20:35] and for those with dietary concerns so

[20:37] yeah we should definitely do that let's

[20:39] add that to the schedule for the next

[20:40] base basic spells so let's go to put

[20:46] this in the fridge oh that is very

[20:50] jittery which is probably a good thing

[20:52] considering its chair there we go

[20:53] alright that's in the fridge just so it

[20:56] doesn't get all greasy you know if you

[20:57] if you leave cheddar out too long it

[20:59] gets pretty gnarly we're gonna commence

[21:05] to choppin guys I'm so sorry I know that

[21:07] you're giving a super chest right now

[21:08] and I'd love to read them but I do need

[21:11] to get cooking a little bit so Vinnie

[21:14] and soy if there are any big pressing

[21:16] ones if there's anything you think I

[21:18] should answer right now ish I am all

[21:21] ears but other than that I'm going to

[21:23] commence to shopping so I love this

[21:30] knife Wow I got this knife in California

[21:34] and oh it's just a beast really guys you

[21:40] know that's the first thing to really

[21:41] invest in is a halfway decent chef's

[21:43] knife I've said it a million times so

[21:45] I'm not going to harp on it

[21:46] too much but you know we probably got

[21:48] some newcomers here and and some that's

[21:54] you know a good knife and a good cutting

[21:56] board are going to elevate your game in

[21:57] ways that you just can't really

[21:59] recognize until you just try it so you

[22:02] know if you're looking to invest in your

[22:04] abilities in the kitchen and you say you

[22:06] have a hundred bucks you can do a lot

[22:07] with that you can get a Victoria Knox

[22:09] five rocks 8-inch chef's knife for I

[22:12] think $45 it's wicked sharp but keeps

[22:15] its edge for a pretty good long time

[22:17] considering it is stamped and not forged

[22:20] it's a it's a great little knife and

[22:23] then you can get a really great cutting

[22:25] board you probably get a booze block get

[22:28] you know save save that for when for

[22:30] when you can you know really dump money

[22:31] into your kitchen

[22:32] maybe first get a knock so what's called

[22:36] Aqsa butcher board or carving board oXXO

[22:39] carving board is 24 by 18 s by a big and

[22:42] it's a it's just so nice to have a big

[22:44] beautiful work surface like this table

[22:46] I'm thankful every day for this table

[22:48] because you know it just just lets me do

[22:52] do it all I'm going with a finer dice

[22:56] than I did in the video because I want

[22:59] these onions to really be part of the

[23:02] filling mixture I got to figure out a

[23:05] better way to do that you know who I

[23:07] hung out with it with today folks is

[23:10] Alvin Kyle on I went over to his

[23:13] restaurant the usual here in New York

[23:14] City and we are we are scheming we are

[23:17] plotting something fun so keep an eye

[23:19] out probably in about a month we'll be

[23:22] releasing something very fun that I'm

[23:26] sorry for cutting so slowly but when I'm

[23:28] talking like this and when I'm trying to

[23:29] engage with you guys I really don't want

[23:31] to chop a finger up on live you know

[23:34] live streaming that would probably be an

[23:37] unfortunate blunder so I'm just you know

[23:41] focusing a little bit harder than usual

[23:43] because I make a snake like that well

[23:47] it'd be kind of funny wouldn't it well

[23:49] sort of be funny for you guys me it'd be

[23:54] a little sad it's also a good

[23:56] opportunity to show you guys you know

[23:58] good knife discipline keep your keep

[24:00] your fingers tucked in grab your grab

[24:02] your food like with a claw like this so

[24:03] if you graze yourself you just you just

[24:05] graze a little skin off instead of

[24:07] plunging a knife into your finger all

[24:11] right we got some super Chad's here I

[24:12] should probably okay

[24:14] we have $100 super chat from g-baby dub

[24:18] 11 thank you so much that is incredibly

[24:21] generous I can't thank you enough that's

[24:24] really really kind and to just tell me

[24:26] something so sweet is also like you

[24:29] could have said that with any amount and

[24:31] I would be so flattered and just thank

[24:34] you that's that's really really lovely

[24:36] I think I'm sorry all my prep bowls are

[24:39] in the yep all my pit bulls are in the

[24:41] dishwasher for me they grab these so we

[24:44] can you know really properly do our mise

[24:46] on+ meson plus for those of you don't

[24:49] know is French for everything in its

[24:53] place

[24:54] I think I think it's everything in this

[24:56] place or more place for everything I'm

[24:59] not entirely sure which one but it's

[25:01] it's just the act of getting all your

[25:03] ingredients ready and in the right place

[25:06] and in the right form so once it comes

[25:08] time to get cooking you know you don't

[25:10] have something on the burner you don't

[25:14] have something on the burner

[25:15] that's um you have to worry about and

[25:17] and and then you know why also have to

[25:20] chop an onion it's uh it's one of the

[25:24] fundamentals of cooking that like a lot

[25:27] of new cooks don't pay attention to and

[25:30] it's cuz its shores it's boring I get it

[25:33] I don't like doing it but that's uh it's

[25:36] really gonna make you a better cook I'm

[25:38] gonna try to go for an equal size of

[25:40] dice on these peppers for I want to you

[25:44] know cuz I'm probably gonna cook the

[25:45] onions with the peppers and we want to

[25:46] cook them at relatively the same rate I

[25:49] might start doing this first but also

[25:51] you know who cares this quesadilla is

[25:55] you know fun it's a fun thing it's not

[25:57] it's not about precision necessarily

[25:59] it's a it's about fun

[26:02] no can't anybody say quesadillas aren't

[26:04] about fun I won't listen

[26:07] oh wow that is such a generous super

[26:11] chat thank you very much gee baby dub

[26:13] it was incredibly nice Jason Jason lanky

[26:16] gave $10 said you were really awesome

[26:18] have went a lot from you that's really

[26:21] really kind of you Jake J I really

[26:24] appreciate it thank you for the super

[26:25] chat and thank you for saying something

[26:27] that like seriously that's music to my

[26:29] ears guys like that's that's one of the

[26:31] best parts of making this show is

[26:32] hearing that some you guys get

[26:35] information out of it you enjoy it and

[26:37] you it gets kickin like that's really

[26:39] you know the most important part to me

[26:42] no better way to chop a pepper I gotta

[26:45] learn how to better chopped peppers so

[26:48] this is not acceptable

[26:50] surely there's a better way gonna work

[26:54] pretty well but you know it's it's

[26:58] bush-league low-rent where we got going

[27:02] on fellas got a ten dollar super cheque

[27:07] from Luke diri

[27:07] I remember your name from earlier must

[27:11] must you emphasize the age in words like

[27:13] whisk yeah man that's fun it's funny to

[27:16] me I know people have a problem with me

[27:22] when I when I say saucepan instead of

[27:25] saucepan that's not how I say in my

[27:27] day-to-day life it's just funny to me

[27:30] and yeah I don't know but I don't always

[27:37] say though you know I say it usually

[27:40] when when it's a when as a verb you know

[27:43] like whisk that together but I never

[27:45] called tine it was that I never go tiny

[27:47] whisk or anything but now that I've said

[27:50] that I'm probably not to do it because

[27:51] that was a lot of fun to do just now it

[27:53] gave me great pleasure so okay we're

[28:00] getting a little punchy that's cool

[28:02] it's Thursday weeks almost over draft us

[28:07] tonight who's who's watching the draft

[28:10] tonight that starts at what like 7:00

[28:12] 7:30 don't worry we're not gonna or

[28:15] eight something like that we're not

[28:16] gonna keep you because this is a real

[28:18] easy one I would say that last week's

[28:21] was a really easy one tikka tikka masala

[28:23] was a was a breeze but we still went for

[28:25] like two hours

[28:26] I think so you know live streaming the

[28:32] longer the better

[28:33] generally I'm just I'm just gonna

[28:34] refresh this super quick guys just cuz

[28:36] I'm curious how many viewers we have

[28:37] right now because I can't see it on the

[28:39] iPad everything you did get my laptop

[28:41] back it's untenable six thousand all

[28:45] right that's pretty good thank you guys

[28:46] for coming and hanging out it's gonna

[28:49] get interesting soon once I get all my

[28:51] knees and its respective plots I got my

[28:56] green pepper all right I'm gonna I'm

[28:58] gonna burn through this a little faster

[28:59] cuz yeah we can't be here all day

[29:03] sorry has a sir has a wife okay and

[29:07] Vinny has a girlfriend and I can't just

[29:10] be keeping here for them here all night

[29:11] not on the night of the draft I'm just

[29:14] pulling the ribs out of that pepper just

[29:16] cuz that kind of hurt you it's just like

[29:18] kind of nasty yeah you just want the red

[29:20] stuff you don't know what the the white

[29:23] ribs this is how I usually do it off

[29:26] camera and I'll chop this up into slices

[29:28] and then just kind of mince them from

[29:31] there

[29:31] it's just not efficient like that this

[29:34] this vegetable doesn't want to be

[29:36] chopped I don't think it's it's

[29:37] resisting its resistant to being chopped

[29:44] as long as these are small enough to be

[29:46] bite-sized pieces you know I really

[29:48] should be marinating the chicken right

[29:50] now it only needs to go for about 20

[29:51] minutes but um the 20 minutes minimum

[29:54] but you know that's that's what we're

[29:56] doing tonight we're doing we're doing

[29:58] things fast and easy we're pretending

[29:59] you know it's a weeknight you just got

[30:00] home

[30:02] pretending it's a week there is a

[30:04] weeknight we don't pretend it's a

[30:06] weeknight and you know just got home

[30:08] kids are yelling kids are hungry you

[30:11] know and and you just gotta get

[30:15] something out fast like quesadillas is a

[30:17] way to go and it's way to get their

[30:19] vegetables in them you know like we can

[30:22] really you know obviously there's cheese

[30:24] but kids can eat it all the cheese in

[30:26] the world will be fun but um they're

[30:28] resilient like that but uh you can also

[30:32] load this guy up with vegetables that's

[30:34] really what I plan to do

[30:36] all right so we got some red and green

[30:39] peppers these aren't chopped really

[30:40] finely enough I kind of rushed the

[30:42] Thunder we're just gonna do the cheap

[30:44] the lazy thing which is just to run the

[30:48] knife through them again it's okay there

[30:55] we go

[30:55] and yeah there we go and I'm gonna saute

[31:01] these together with the on with the

[31:02] onions because you know peppers and

[31:04] onions when is that not gonna be a good

[31:05] combo when am I gonna be like I wish

[31:07] there weren't peppers and onions in this

[31:09] quesadilla never unless somebody's

[31:12] allergic which nobody is can you confirm

[31:13] that for me Jake are you allergic

[31:14] peppers nobody's allergic all right

[31:19] we're good here we go all right so got

[31:23] our peppers chopped up last thing I'm

[31:25] gonna do is D corn an ear of corn which

[31:30] I actually have fresh corn this time in

[31:31] the in the episode it was the dead of

[31:34] winter when we shot that stuff and you

[31:36] know I could have gotten fresh corn at

[31:37] Whole Foods or something but it's not

[31:38] gonna be very good not that this is

[31:40] gonna be what am i saying it's spring

[31:41] this is not gonna be any better what am

[31:43] I saying

[31:43] um this isn't gonna be any good but um

[31:47] get the silk off of here do you guys see

[31:50] the way I got the silk off the corn in

[31:52] that previous episode what was it

[31:54] I used a toothbrush which was very

[31:56] exciting for me and that became my

[31:59] dedicated silk toothbrush to get the get

[32:03] the corn off the ear we're just gonna

[32:05] you know make shallow cuts radially

[32:07] around the ear of corn just deep enough

[32:12] where we're getting correct kernels

[32:14] coming off there we don't want to cut

[32:15] down in your core too much maybe I'll

[32:20] have to do both here is that's not as I

[32:23] thought I have a very bad eye for corn

[32:25] immense

[32:28] yeah good stuff this is gonna be better

[32:32] than something out of a out of a can

[32:34] probably but it's still not gonna be

[32:37] very good I'm also from upstate New York

[32:39] where we pride ourselves on our sweet

[32:41] summer sweet corn so so so so does a

[32:47] lawyer in there and we're both from both

[32:49] upstate New York 585 boys and we have

[32:54] any Bills fans in the the chat today I

[32:58] saw a couple Rochester Ian's but I

[33:00] wanted to bring your attention to a

[33:02] fifty dollar super chat asking for more

[33:05] Sopranos episodes a you yeah music to my

[33:09] ears you got it Artie bucco does a whole

[33:13] bunch of the first off thank you very

[33:14] very very much for an incredibly

[33:16] generous super chat and for just like

[33:17] that's that's all I want to hear like I

[33:20] loved The Sopranos sort and I both

[33:23] Sawyer kind of got me on it like I

[33:25] thought it was good but then he kind of

[33:27] explained had the the the piratical is

[33:31] that the word the the sort of parody

[33:35] nature of it and the the satirical the

[33:38] satirical nature of it and just like how

[33:41] how messed up some of these people are

[33:43] and how messed up some these

[33:45] circumstances are and it's really it's

[33:48] got to be I always say it's my favorite

[33:51] show ever made but entirely sure it's

[33:55] it's it's probably a top three but like

[33:58] if you haven't watched frenzy I could

[33:59] get yourself an HBO Go password and get

[34:02] moving because you're missing out so I'm

[34:04] really special and it's probably gonna

[34:06] feel a little aged in a few years it's

[34:08] already feeling that way all the flip

[34:10] phones and whatnot

[34:12] okay thank you

[34:14] looks a little wet down here yeah these

[34:18] guys are very little stragglers okay so

[34:24] all right that's everything we need for

[34:26] our veggie quesadillas let's get the

[34:28] chicken marinating will make veggie KSD

[34:30] as well in marinades and we'll take it

[34:31] out and we'll make chicken quesadillas

[34:33] so that's some pretty sharp cheddar in

[34:41] there which I'm a little little annoyed

[34:44] that I got you know very sharp cheddar

[34:46] because you know it's it's hang up sorry

[34:52] I just need just because I don't know

[34:58] what so you have to clean yes and we're

[35:00] just we're just dropping it in the bag

[35:02] and when marinating it

[35:04] I do need a bowl to combine money here

[35:08] we go so everything's in the dishwasher

[35:11] my hands really sticky from the

[35:12] vegetables hang on a second folks every

[35:15] time a little rinse off okay all right

[35:21] so for the marinade we need first and

[35:25] foremost we need some fresh garlic

[35:29] they're being so gentle with this bag

[35:33] I don't know this bag anything here we

[35:35] go so you know we're here what you can

[35:39] keep going over basics with cloves of

[35:41] garlic you know you can just kind of

[35:42] print a turn and press down on the clove

[35:45] it's a little firm you have a hard time

[35:47] getting it apart and then once you start

[35:48] feeling a breakup press down on the top

[35:52] and there goes just breaks right up oh

[35:56] yeah these I love it when they do this I

[35:59] love them cloves like jump out of their

[36:01] skin spoke too soon oh well

[36:07] let's see what super chance we're

[36:09] looking at here thank you so much again

[36:11] for the sopranos suggestion and for the

[36:13] very very generous super chat Luke dear

[36:15] ease back don't do this if you don't

[36:17] want to it's entirely hypothetical but

[36:20] have you ever thought about

[36:20] reconstructing the entire two-door feast

[36:23] for him anything for any of the eight no

[36:27] I have not thought about that now I'm

[36:29] thinking about it I would have to do

[36:31] some research on that I assume that it

[36:34] is like dastardly complicated fiendishly

[36:38] so but yeah let me let me look into that

[36:42] I've always wanted to do a historical

[36:44] recreations thing but I don't want to

[36:45] step on what's the what's the name of

[36:48] that family that does the historical

[36:50] dishes I'm going to feel this a little

[36:52] faster here the town zis town oh yeah I

[36:55] don't yeah I don't want to step on their

[36:56] turf you know that's that's really what

[36:58] they're up to I don't think they do you

[37:01] know anything from that era it's all

[37:03] just like what 1817 hundreds kind of

[37:06] stuff American you know new American

[37:09] early colonial America kind of stuff but

[37:12] uh you know it'd be very interesting to

[37:15] see what food from that era was like

[37:19] especially you know but both both the

[37:22] food for the for poor and impoverished

[37:24] people and also the food for the opulent

[37:27] for the rich would be very very

[37:28] interesting to see I'm also doing

[37:32] something different this time I didn't

[37:34] do this in the video and I wish that I

[37:35] did I'm just crushing the garlic okay

[37:39] releasing that Alison as you know who

[37:41] would say as my as my man Brad would say

[37:43] and also by crushing it we're gonna get

[37:47] the flavor in the marinade but we're

[37:48] also not gonna have tiny little pieces

[37:49] of garlic all over the chicken that are

[37:51] going to burn because that's what

[37:53] happened you see you get get tiny little

[37:54] pieces you can't get off and we're

[37:55] trying to get the garlic off of the

[37:57] chicken when we after it's done

[38:01] marinating so I'm just gonna crush it

[38:03] which is gonna get the nice flavor in

[38:04] there but then we can very clearly see

[38:06] those in there and it's not gonna it's

[38:08] not gonna get in the way

[38:11] of searing and sauteing or taking our

[38:13] chicken so we got the garlic in there

[38:17] that's the most important ingredient in

[38:21] my opinion now I'm also gonna hit it

[38:22] with maybe like two to three tablespoons

[38:26] of olive oil the juice of one lime we

[38:32] only have a little bit of chicken so we

[38:33] don't have to go crazy with this

[38:35] marinade but the juice of one lime so

[38:39] what I'm doing right now is I'm just

[38:40] rolling the lime against the countertop

[38:45] before slicing it which is gonna make it

[38:46] a lot easier to juice it's basically

[38:49] just like free squeezing it for you so

[38:51] now one hand I can hello just got

[38:54] squirted yeah it's just it's much easier

[38:58] to squeeze and yeah try doing it next

[39:00] time you make yourself a margarita oh

[39:01] man I wish we had stuff in margarita it

[39:04] would be way better than scotch right

[39:05] now but I don't it's a Keela shoot I

[39:08] have an empty bottle of Coors Oh over

[39:11] there that's about it I love Korres oh

[39:13] oh we've had some super shots here what

[39:17] do we got we have we have Luke Gary's

[39:24] back you can just watch simple here

[39:26] history they cleared it up all right

[39:27] I'll check that out

[39:30] Gawain gave five pounds and said why

[39:34] have you not seen the new movie you know

[39:35] the one in us that starts with an A and

[39:37] seventeen by the way one superpower oh

[39:43] oh oh yeah know the movie that shall not

[39:47] be named I have not seen it yet because

[39:50] it came out today um but I am dying to

[39:52] see it I'm dying to see what happens and

[39:55] I know everybody's going around saying

[39:58] spoilers in the comments right now just

[40:01] mean and that's why I'm you know staying

[40:03] away from long comments so I don't I

[40:05] don't catch anything catch anything that

[40:08] I don't want to see

[40:11] let's see sauce - gave $10 high from an

[40:16] old-school subscriber creators helping

[40:18] creators that that's absolutely true

[40:20] creators should help other creators

[40:21] thank you for being a longtime

[40:23] subscriber did I do remember I think we

[40:26] had an exchange on Twitter a long time

[40:28] ago and thank you so much for sticking

[40:30] with me I appreciate it thank you very

[40:32] much for the super chat stone cold

[40:35] silver some of these didn't user names

[40:38] are so hard it they're so hard to

[40:41] pronounce hop I see what you're doing

[40:42] somebody else tried to get me to say

[40:43] something dirty bring it on shouldn't I

[40:47] said that kept kept eat capiche kept

[40:51] biosis insect gave five dollars and said

[40:54] babish have you seen any cyberpunk

[40:56] movies or anime like ghost in the shell

[40:58] yes

[40:59] ghost Michels great Gawain's sorry

[41:04] Wayans back for five housing I said they

[41:07] showed it yesterday from here and here

[41:08] in the UK I'm lucky you guys I have not

[41:11] had the chance to get out the house yet

[41:13] to go see it and this weekend I am going

[41:19] to see Hamilton um so that's gonna be

[41:25] like four and a half hours of my life so

[41:27] I don't have time to do both

[41:28] unfortunately so I'm gonna have to wait

[41:30] until early next week probably to see

[41:33] Avengers end game alright also right now

[41:37] I'm adding a little bit of smoked

[41:38] paprika normally I'd go regular paprika

[41:40] but I'm fresh out and smoked paprika

[41:42] it's gonna be nice it's gonna add as you

[41:43] might have guessed a nice smoky flavor

[41:45] to it some other important ingredients

[41:48] include but are not limited to a little

[41:50] shake of cayenne with my man chef John

[41:52] with you and a little shake of cumin

[41:56] which I just had to replace cuz I was

[41:58] fresh out so let me get the flavor seal

[42:01] off of this

[42:06] let's see let's see here let's go no

[42:12] with you guys just what I'm doing this

[42:14] some people I love this that they're

[42:17] having like conversations with me by

[42:18] given five bucks like fish

[42:19] appreciate you guys I stone cold silver

[42:25] I know you're trying to get me to say

[42:26] something I'm not gonna say it thank you

[42:27] for the super chat Walter M peacock gave

[42:30] wait is that a thing did you just make

[42:33] me say something Walter M pika

[42:35] I'm nervous now 1350 very very specific

[42:41] number thank you so much this is the

[42:43] first time I've ever gave money to a

[42:44] stream you should do a knife sharpening

[42:46] naps maybe with perfection who's not a

[42:49] good cook that has a channel on getting

[42:51] the best edge on a knife cool I'm gonna

[42:53] check that out I haven't seen perfection

[42:54] but I'd love to check it out ice with

[42:56] knife sharp thing isn't heart honestly

[42:59] and I did do knife sharpening in kitchen

[43:02] care and maintenance the the there's a

[43:05] basics episode on the kitchen care and

[43:06] we do touch on knife sharpening so check

[43:09] that out I'm definitely not going to be

[43:10] a master of it like like that gentleman

[43:12] or lady

[43:14] whatever it is you should do some dishes

[43:16] from Monster Hunter there's this big

[43:17] meat platter that I am dying to do from

[43:19] Monster it looks delicious

[43:21] alright so in here we've got you know

[43:23] all the all the ingredients we also need

[43:26] a nice pinch of kosher salt and I have

[43:31] some freshly penciled pepper here and

[43:33] anybody who saw yesterday's episode

[43:34] knows that my pepper grinder or

[43:36] Tuesday's episode knows that my pepper

[43:38] grinder is compromised and there we go

[43:42] this is a very very simple super

[43:45] flavorful marinade that is going to

[43:48] penetrate the chicken deeply within 30

[43:52] minutes that's gonna really hit it with

[43:53] a lot of flavor and I know what I just

[43:54] said but at least they're at least 20

[43:59] minutes if not up to 4 hours it'll go

[44:03] too long though because there is a lot

[44:04] of acid and this then the chicken can

[44:05] can get mushy I'm gonna rinse this

[44:07] chicken off real quick maybe Jake you

[44:10] can fill me in on some questions or

[44:12] anything just cuz I hate like all the

[44:13] chicken juice on packaged chicken so I'm

[44:16] just going to this off super quick cool

[44:19] yeah I see a request here for the curry

[44:24] from Naruto I think I remember that

[44:27] being delicious looking so that sounds

[44:29] like a great suggestion from Logan thank

[44:32] you very much for that Thank You Logan

[44:34] yes we have definitely seen Naruto ramen

[44:37] has had its fair share of requests and

[44:40] it just feels too similar to other

[44:41] ramens that I've done on the channel so

[44:43] I haven't been super open to it but I'll

[44:45] revisit it and take a look at it sorry

[44:48] go ahead Jake Jake Murray has a good

[44:50] question being a film fanatic does the

[44:52] channel make you check more movies out

[44:55] that you wouldn't if you weren't making

[44:56] these vids that's one of the best parts

[44:59] of this channel is that I have

[45:00] definitely been exposed to a lot of

[45:02] things that I might not have otherwise

[45:05] sorry for the gross ones just the sake I

[45:07] promise I've been exposed to so many

[45:11] things that might not have seen

[45:13] otherwise doing research and

[45:16] just you know generally trying to find

[45:20] new material and suggestions from so

[45:22] many people I really appreciate the

[45:25] suggestions guys it's really where most

[45:27] of the ideas come from for this show so

[45:29] what I'm going to do now let's start by

[45:32] putting these guys back in that bowl and

[45:35] then just going to take the bag and just

[45:38] to sort of prevent cross contamination

[45:40] too much obviously playing with fire

[45:42] here I'm going to fold down the top of

[45:45] the bag a little bit open up the gut

[45:47] nice gusset that's nice gusset guys you

[45:50] guys have watched Steve 1989 Mr info oh

[45:54] my god I love so much he he reviews MREs

[45:59] and he's got the most sophisticated

[45:59] palate and way of describing things I

[46:02] remember he was smoking a cigarette out

[46:06] of a world war two ration so this like

[46:10] you know this this the 70 year old

[46:13] cigarette that he's smoking and is like

[46:17] ah you know candles of this of this era

[46:20] or reminiscent of gardenias it's like I

[46:23] love you dude I love you so much

[46:24] um but uh I I say that in my day to day

[46:28] life I say nice okay like I say that

[46:31] like 10 times a day probably okay in

[46:34] goes the marinade normally I would

[46:37] butterfly these chicken breasts but

[46:39] they're really thin so they're already

[46:41] quite thin these are kind of wimpy

[46:43] little chicken breasts so we're just

[46:45] gonna we're just gonna hit them with the

[46:47] marinade I'll probably just fry them or

[46:49] a saute them sear them and then

[46:52] I could finish him in a low oven so

[46:56] there we go push all the air out give

[46:59] that a little massage we got here we

[47:04] have a $14.99 super chat from Diego guy

[47:07] Lindo he says you got a rolling on your

[47:09] wrist yes sir I am Oh kind of a watch

[47:12] freak and and I very I've never thought

[47:19] that I'd be able to get into watches in

[47:21] the way that I have and I'm very

[47:22] grateful for that obviously so alright

[47:26] we got fifty eight hundred people in the

[47:27] chat I was just uh checking world.we

[47:30] wraps

[47:31] besides this around I really want that

[47:33] garlic to have even coverage on there on

[47:36] the chicken chicken towels out of here

[47:39] and then I'm gonna put this guy back in

[47:41] a bowl so there's no chance of

[47:42] cross-contamination with other stuff in

[47:44] the fridge put him in the fridge you

[47:51] know thirty minutes now let's get going

[47:54] on our vegetables let's start sauteing

[47:57] some stuff yeah so we're gonna head on

[47:59] over to camera two so are you ready for

[48:01] this here we go camera two I always say

[48:07] that like it's the first time we've done

[48:08] it I'm sorry I'm not doubting your

[48:10] ability I just I just want to make a big

[48:12] deal out of it oh no a long time viewers

[48:14] will know I miss it sometimes pardon me

[48:19] sorry sorry if I just coughed in the mic

[48:22] I'm sure that just peeked and all your

[48:23] headphones a little bit olive oil

[48:25] probably should you use vegetable oil

[48:26] it's okay we're just sauteing with

[48:28] another matter and where's my torch yes

[48:32] a lot of people have asked why do I use

[48:34] the torch to light my stove and that's

[48:36] because it is a restaurant stove and it

[48:39] has a pilot light that is so powerful

[48:41] you know on these restaurant stoves the

[48:43] pilot light constantly runs so you can

[48:46] just turn it on and it's just going and

[48:48] it's so powerful that it just heats up

[48:52] the whole room and it's nice in the

[48:54] winter but not so much when it's

[48:56] starting to get nice

[48:57] like right now let me grab my drink and

[49:01] you know I love this pin I'm not

[49:03] sponsored by Tefal I just want to you

[49:06] know sing its praises if you're a new

[49:08] future it's got this great it's called

[49:11] the thermo spot indicator I guess and

[49:13] you can see there's some like circles

[49:15] and some T's on there and those will

[49:17] disappear once the pan is properly

[49:18] preheated so if you're learning how to

[49:20] cook and you don't really know is my pan

[49:23] I'm hot enough is it ready

[49:24] if you're just doing simple things like

[49:25] sauteing like this and you want to get

[49:28] oil to a good sauteing point but you

[49:31] don't want it to smoke that is gonna be

[49:33] the temperature at which you want to

[49:35] stuff you want to add your vegetables so

[49:36] I'm gonna grab my onions here and as

[49:38] soon as that guy threads solid red guess

[49:40] what's gonna happen with these onions

[49:42] the what do you think audience you

[49:45] choose we don't like like the

[49:47] Bandersnatch dump the onions don't dump

[49:51] the internet everybody selects don't

[49:54] dump the endings I'm like oh okay well

[49:56] what we do now anyway those are going in

[50:02] enough small talk

[50:05] this is also like the most powerful

[50:07] burner if I bring my hands or my arms

[50:10] too close to it singes the hair off my

[50:12] arms well the great chefs I just met sup

[50:15] Floyd Cardos the other day what he was

[50:18] kind enough to have us over to his

[50:19] restaurant for a tasting and he's going

[50:22] to be joining us on some future episodes

[50:25] of basics with babish showing us how to

[50:27] make some indian essentials and he has

[50:32] no hair on his eyes and you know he

[50:34] showed us the what's that Indian clay

[50:38] pot oven it's the

[50:43] you know attend or attend or he was

[50:46] shown his hand or and he was reaching

[50:49] inside it and grabbing bread and chicken

[50:51] and stuff just reaching right in there

[50:52] and I brought my hand near it like this

[50:54] close to the opening and I pulled away

[50:56] because like all the hair right here in

[51:00] fact you can still see it right like

[51:01] there you can see we heard it's singed

[51:03] off like half the hair on my arm chef

[51:06] sir you know there are otherworldly

[51:08] creatures there the different from you

[51:09] and I real chefs I mean all right so I

[51:14] just want to get these little

[51:15] translucent I just wanna give him a

[51:16] little extra heat before we add the

[51:18] peppers which I'm gonna add now I just

[51:20] wanted to give him like a minute cuz

[51:24] these guys are gonna cook : you know I

[51:26] really want to cook the onions down I

[51:27] want to get like them almost not

[51:29] caramelized Leonids I really want to

[51:32] cook them down I don't want them to be

[51:33] too crunchy but I do want some crunch in

[51:35] the peppers there we go for anybody

[51:39] curious how to learn how to do this I

[51:41] know that this is like one of those

[51:42] things that when you're trying to learn

[51:44] how to cook you really want to do you're

[51:46] gonna make a mess if you use food the

[51:49] best thing to do if you use a stainless

[51:50] steel pan not a non-stick pan because

[51:52] you'll scratch it but the way I learned

[51:54] was um I took a stainless steel pan and

[51:56] I filled it with them

[51:58] Ricola with cough drops and I just use

[52:00] that over my bed and you know obviously

[52:02] Rico let's go everywhere but you get a

[52:04] sense for the motion that you need to do

[52:06] you bring everything sort of down to the

[52:08] edge of the pan and then push it up and

[52:11] pull it back like that and as you guys

[52:14] will see on an episode of being tomorrow

[52:16] I messed that up pretty good in front of

[52:18] a group of students I don't want to give

[52:22] away too much about what we're doing

[52:24] what we did rather the

[52:27] coming episode of being for those of you

[52:30] don't know being with babish is my new

[52:32] show it's a travel and vlog and food

[52:35] experiential kind of show and every

[52:38] episode we try to meet up with a fan of

[52:39] the show and give them you know

[52:41] something that they need if they're if

[52:43] they're in need of something work we can

[52:45] sort of in in a culinary sense improve

[52:48] their life or their or their hobbies or

[52:51] whatever in some way we're just giving

[52:52] them a cool experience and we got to

[52:56] work with the teacher in Brooklyn and

[52:58] Brownsville who does a cooking class for

[53:02] his kids for these middle schoolers I

[53:04] won't say anything else that we do but

[53:05] it's it's it's a nice heartwarming

[53:07] episode 1 Rashid duro so my former

[53:11] roommate who a lot of you know and love

[53:13] makes an appearance so keep an eye out

[53:17] for him we give him quite a surprise hmm

[53:24] so also I'm going to I should have done

[53:26] this up front sorry but I'm gonna salt

[53:28] these just a little bit initially not

[53:31] not so fully seasoned them but to help

[53:33] coax some of the moisture out of them

[53:35] this also like it's gonna work less so

[53:39] in this context it's still it'll still

[53:41] help but really where that's gonna come

[53:43] in handy is with mushrooms mushrooms

[53:46] have oh my dishwasher is open how

[53:48] embarrassing mushrooms have so much

[53:51] liquid in them that you need to get rid

[53:52] of before you can before you you know if

[53:57] you're baking them into something like

[53:59] you can put mushrooms in a quiche you

[54:01] can't just put raw mushrooms in there

[54:02] because you'll ruin your quiche got us

[54:05] you got to get this liquid out and if

[54:07] you add salt just a little bit again

[54:09] you're not trying to season them you're

[54:10] just trying to help draw out the

[54:12] moisture

[54:12] it just helps them cook down and quicker

[54:15] in that way you don't end up overcooking

[54:16] your mushrooms

[54:18] something smells Bernie it's something

[54:20] like now these are looking almost done

[54:24] and last up I like really just want to

[54:28] heat the corn throughout let me get some

[54:29] color on this stuff actually actually

[54:32] you know I'm gonna do the corn

[54:33] separately because I want to have the

[54:34] the peppers and onions to all the

[54:37] quesadillas including the chicken one

[54:38] and

[54:39] to be cool in that one so don't ask me

[54:43] why

[54:45] he and corn we're not on speaking terms

[54:48] right now all right so that's looking

[54:52] nicely you know the onions are nice and

[54:53] soft you can see that they're not the

[54:55] same stark white that they used to be

[54:56] everybody's losing color a little bit

[54:58] everybody's melding their colors

[55:00] together so that's that's right where we

[55:02] want it to be we don't know lose too

[55:03] much color we don't wanna lose too much

[55:04] texture we just want to cut these down a

[55:06] little bit so you're not you're not

[55:08] fighting it for getting salad when

[55:09] you're when you're eating your

[55:12] quesadilla I know this still does

[55:13] everywhere I'm gonna do this over at the

[55:17] countertop sorry to make you switch

[55:18] cameras Jake but I just don't want to

[55:22] spill it all over my my cooktop and I

[55:24] know I'm gonna spill it see see what did

[55:27] I say what did I say here we go

[55:35] but I don't want to dig those out of my

[55:37] my my stove I know the burners still

[55:40] running I know people are probably

[55:41] freaking out right now that the burner

[55:42] is still going but don't worry I'm about

[55:45] to go right back over to it and I just

[55:47] want to sear this corn a little bit I do

[55:50] want to get some color in the corn

[55:51] almost almost like it's you know sort of

[55:53] grilled like a low tasters Street corn

[55:55] like you really want to char that stuff

[55:57] and you know obviously this is not

[55:59] obviously this is a poor substitute I'm

[56:01] also gonna go back to them I got a

[56:03] vegetable oil because we want more

[56:04] neutral cooking oils with with this with

[56:06] this F it sounds like you're about to

[56:07] say something Jake do we have we have

[56:09] stuff or was I just miss herring yeah

[56:14] you want to do a couple questions yeah

[56:16] let's do some questions this is an easy

[56:17] easy part here I'm just trying to get

[56:19] this really hot so we can really get

[56:21] some color on the corn

[56:22] anyway good okay first Jacob Finkelstein

[56:25] Andrew were you driving in New Jersey

[56:27] yesterday all caps no I know I wasn't

[56:31] was I no no no there was a conversation

[56:33] wasn't him so here's one cool hands 1983

[56:44] said future babish episodes need more

[56:46] sizzle sounds something comforting about

[56:48] hearing food

[56:49] cook as much as seeing it and I totally

[56:51] agree we've talked about it before is a

[56:53] great renovation he's right and we you

[56:56] know we actually recorded the scratch

[56:57] sound we did that on purpose for this

[56:59] most recent round of basic I don't know

[57:03] why we didn't use it I'm gonna have to

[57:05] talk with the boys in Nashville who

[57:07] helped me out with editing that show

[57:10] because it is a multi-camera show it's a

[57:11] bit more complicated and that just saves

[57:14] me a lot of time it brings me sound back

[57:18] because yeah isn't that lovely I'm just

[57:19] gonna my face very very hot this is how

[57:29] mrs. Doubtfire requires I need to be

[57:33] okay I really just want to get a little

[57:37] color on these guys so I'm gonna leave

[57:38] them I'm gonna leave them untouched for

[57:40] like almost an uncomfortable amount of

[57:43] time so the point where I'm sitting here

[57:44] like I want to flip on my wife but it's

[57:47] just gonna put a nice little char on

[57:48] them and that's really what we're after

[57:51] look here's my drink can I get you boys

[57:54] anything to drink in there yeah sure

[57:58] I'll take a drink didn't you want

[58:00] anything

[58:01] I got some bourbon here and I've got

[58:04] some experience and we're eating Mexican

[58:06] tonight it's probably the better way to

[58:07] go

[58:08] yeah I'll come get them okay

[58:11] come say hi to people ah see I flip it

[58:15] goes dumb I'm just trying to get the

[58:16] color in there it's almost there - I can

[58:18] see the little flecks of brown and stuff

[58:20] so don't move it don't touch it don't

[58:22] move it don't touch it and then after

[58:24] that we can make our first case - dia

[58:26] cuz we got everything got all the pizzas

[58:27] everything is a place for everything and

[58:29] everything is placed meson plus if you

[58:31] will so I'm resisting a real every urge

[58:34] which Kamri on right now

[58:36] it's probably probably this one come on

[58:39] come on hint say I if you like and yeah

[58:47] the beers all right over there yeah that

[58:54] guy just popped out you guys see that

[58:55] that the corn is popped out okay if it

[58:58] will flip Sidhu

[58:59] ah okay there's still not much color in

[59:02] here but it's smelling good and smelling

[59:05] like corn that's a good sign right so

[59:07] I'll take that off in a minute it's

[59:11] pretty hard to over saute corn

[59:13] definitely can the point where gets like

[59:15] crispy don't that we're chewy

[59:17] no good but I think we're well we got

[59:21] plenty of time before that happens I got

[59:23] a perfectly good prep bowl over here

[59:24] though my reuse for the corn you know

[59:27] reduce reuse recycle think globally act

[59:32] locally think locally act globally right

[59:34] that's the hell yeah guys remember that

[59:37] all right that's good enough for me I'm

[59:40] gonna kill the heat over here I'm gonna

[59:41] head back over to camera one and I'm

[59:43] going to try not spill any corn

[59:46] embarrass myself but I know I know D I

[59:50] can feel the inevitable and I'm not a

[59:54] control freak you know I think I'm

[59:57] probably gonna do the case of these in a

[59:59] cast iron van today it just feels better

[1:00:00] it honestly works just as well you know

[1:00:03] cast irons way cooler and and it's it's

[1:00:06] better for other applications like

[1:00:07] searing steaks but in this case honestly

[1:00:10] it's gonna it's gonna be it's gonna be

[1:00:12] very good no matter what kind of pain

[1:00:13] you use but I do recommend either cast

[1:00:15] iron or a non-stick pan I would not

[1:00:17] recommend a stainless pan because you

[1:00:18] actually this get the the tortillas

[1:00:20] would probably stick so hang on I'm just

[1:00:23] gonna I'm just gonna throw this in the

[1:00:24] sink it's hot so it's gonna yeah I mean

[1:00:28] I should just rinse this out no no don't

[1:00:32] be

[1:00:33] I've got a whole internet audience

[1:00:35] watching thousands all right so I'm

[1:00:38] gonna grab this fella

[1:00:42] grab this old cast-iron pan that I

[1:00:44] retired because it's got a couple little

[1:00:46] scratches in it but for ya that guy

[1:00:51] should really go in the trash you don't

[1:00:53] want to use scratched up cast-iron oh

[1:00:55] sorry Oh nonstick you don't want to do

[1:00:58] that

[1:00:58] where's my big there's sorry there's a

[1:01:02] lot of stuff in this kitchen folks

[1:01:03] you understand there we go okay so

[1:01:09] cast-iron let's give it a little wipe

[1:01:11] out because I was using it to store my

[1:01:12] bread in because that looks cool right

[1:01:19] and then you know I like to use a lot of

[1:01:23] oil a lot of oil when I'm frying in

[1:01:24] quesadillas let's head back over to

[1:01:26] camera one real quick cuz we're gonna

[1:01:28] have stuff on first so I'm gonna grab my

[1:01:30] tortillas the big ones if you will

[1:01:33] here they're right over here I already

[1:01:36] am so you know obviously this gonna be

[1:01:39] better if you use bad ass tortilla it's

[1:01:41] like you know locally made or whatever

[1:01:43] but some wow we're gonna be frying these

[1:01:47] you know if you were making a burrito

[1:01:49] I'd be bummed out if you made it on this

[1:01:52] because these are pretty flaxseed and

[1:01:55] flavorless and I'd far prefer you use

[1:02:00] some some cooler but then again I also

[1:02:02] understand not everybody can get that

[1:02:04] you're not always near places not

[1:02:06] everybody's in the southwest or in you

[1:02:08] know near near tortilla area dos

[1:02:12] hermanos in Brooklyn

[1:02:14] where the tortilla factory so I

[1:02:16] understand and everybody can get that

[1:02:18] but especially the quesadillas because

[1:02:21] we're we're essentially lightly

[1:02:23] deep-frying these I put a lot of oil in

[1:02:25] the pan not too much as I learned the

[1:02:27] other day but enough to lightly coat the

[1:02:31] bottom of the pan and that really you

[1:02:35] know that that really gives you this

[1:02:37] like incredibly burnished

[1:02:39] crunchy exterior that is just lovely and

[1:02:41] I I want that for you guys okay

[1:02:45] that's what I want for you and that's

[1:02:47] what we're gonna accomplish together so

[1:02:49] mm-hm I'm spreading cheese in a Halfmoon

[1:02:53] formation half moon rising

[1:02:57] whatever the modern astrological signs

[1:03:00] are that I was when I was when I was on

[1:03:02] when I used to be on tinder that's what

[1:03:04] I saw everywhere it was like I'm a Leo

[1:03:06] rising and I sound like an D rating

[1:03:09] right now selling an old man complaining

[1:03:11] about astrological signs but why don't

[1:03:13] we just leave it in cancer and Virgo huh

[1:03:16] what happened to good old-fashioned

[1:03:18] sorry um yes I'm coming apart here uh

[1:03:24] I'm not coming apart but I'm losing my

[1:03:25] mind

[1:03:26] oh here's the peppers okay so I got my

[1:03:28] peppers and onions and I got my corn I'm

[1:03:32] just gonna do a little bit of those at

[1:03:33] each the corners really what's gonna

[1:03:35] make this a you know I'm putting the

[1:03:36] peppers and the onions on everything but

[1:03:37] the corns what's gonna really make this

[1:03:40] vegetarian in case be it's gonna you

[1:03:43] know give it a little bit of variety

[1:03:45] flavor so just spreading these out a

[1:03:50] little bit make sure that is good even

[1:03:52] distribution because remember we're

[1:03:53] cutting this into three pieces so we

[1:03:54] want every bite to have a little bit of

[1:03:56] each and I like stuff in my quesadillas

[1:03:59] pretty good but not crazy I'm gonna just

[1:04:01] focus on here yeah that's better and and

[1:04:08] you know you know you can also do is you

[1:04:10] can sprinkle this with like taco

[1:04:11] seasoning mix but instead what I'm gonna

[1:04:15] do is I'm going to essentially make my

[1:04:18] own taco mix I'm gonna sprinkle it on

[1:04:22] there kind of like how I made um

[1:04:23] occasion seasoning oh oh that would be

[1:04:27] probably pretty good

[1:04:28] emeralds essence when these no let's not

[1:04:31] go crazy what I will do is hit them with

[1:04:36] corn going on the other guy

[1:04:38] to feel left out any big super chests

[1:04:42] that I'm missing any any pressing

[1:04:44] questions in here

[1:04:45] I just don't believe anybody be left out

[1:04:47] here I'm very sorry that I don't see

[1:04:49] everything guys yes

[1:04:51] Sean The Sopranos fan gave another 20

[1:04:54] bucks so appreciated crazy thank you

[1:04:56] and he asked what channels you subscribe

[1:05:00] to you know we talked about Townsend's

[1:05:04] and Steve MRE already dug Demuro got a

[1:05:08] bunch yes done

[1:05:09] yeah Doug tomorrow's a favorite around

[1:05:11] this household who else do I subscribe

[1:05:16] to it you can see over there hot let's

[1:05:22] say aunts Canada dance Canada of course

[1:05:26] thank you for reminding me of ants

[1:05:28] Canada Sawyer brought my attention and

[1:05:30] Canada last week and let me just say

[1:05:34] that I am enthralled even though I

[1:05:35] [ __ ] hate bugs

[1:05:38] thank you I really I don't like spiders

[1:05:40] not all bugs but I really don't like

[1:05:42] spiders

[1:05:43] I don't mind ants at all but I do said

[1:05:45] you I have I have a real problem with

[1:05:47] spiders and that guys love spiders so

[1:05:50] it's um it's a challenge for me to watch

[1:05:53] also just so just so you guys are you

[1:05:56] know savvy to what I'm doing I like to

[1:05:58] really press these down and make sure

[1:05:59] that they're well adhered these are very

[1:06:01] humbly fillings as I said in the video

[1:06:03] they're like the this stuff wants to

[1:06:05] just tumble out and we don't want that

[1:06:07] so so you know I'm just trying to make

[1:06:10] sure that everybody is well adhered and

[1:06:11] everybody's kind of pressed into a

[1:06:13] cheese patty kind of the way I did the

[1:06:15] grilled cheese some of the grilled

[1:06:17] cheeses when I was making a mix I

[1:06:18] pressed it into a patty and then put it

[1:06:20] on the bread and that way it just all

[1:06:21] sort of stuck together I'm a head on

[1:06:22] over to the stovetop here where I'm

[1:06:25] going to thinly coat the bottom of my

[1:06:30] cast-iron pan with vegetable oil this is

[1:06:34] going to be just enough once it once it

[1:06:36] wants it you know swirls around a little

[1:06:38] bit to me just enough to just have a

[1:06:40] nice slight layer on the body

[1:06:42] of my pan and that's gonna effectively

[1:06:46] like almost deep-fry our quesadillas the

[1:06:49] other thing you really want with this

[1:06:51] process I'll get back to YouTube

[1:06:54] channels in a second the other thing you

[1:06:55] really want with this process is a big

[1:06:56] strong spatula because these guys are

[1:06:58] big and you have to you know flip them

[1:07:00] and you don't want a Wimpy spatula for

[1:07:03] that especially it gets hot over here it

[1:07:05] gets crowded in there but you know

[1:07:08] YouTube channels like I you know I

[1:07:10] Oh chef John obviously in love Chef John

[1:07:13] you suck at cooking is one of the is a

[1:07:15] dear friend we did a crossover episode

[1:07:19] of collab a while ago Wow two two

[1:07:23] October's ago good lord we got a we got

[1:07:25] to talk again I still have never met him

[1:07:29] nor have I seen his face like that guy

[1:07:31] is so secretive I don't even know if his

[1:07:33] manager has met him or has seen his face

[1:07:36] he's like he's a mystery we want to get

[1:07:42] the top but we don't want to get it

[1:07:43] smoking hot and a little bit just to

[1:07:53] make sure it's evenly coating the bottom

[1:07:56] last thing we want is you know we're

[1:07:59] getting a influx of chicken comments I

[1:08:02] just want to reassert that this is the

[1:08:04] vegetarian and the chicken comes next is

[1:08:06] that correct yes yes yes we're doing

[1:08:09] chicken quesadillas after this guys this

[1:08:11] is the vegetarian quesadilla do not

[1:08:13] worry your pretty little heads about it

[1:08:15] we will get there I don't think we're

[1:08:18] quite there yet

[1:08:18] are we yeah the wheels just starting to

[1:08:21] shimmer I don't want to smoke obviously

[1:08:23] I'm just gonna see what happens here

[1:08:24] yeah it's sizzling barely but that was

[1:08:28] definitely a little too early so I'm

[1:08:29] gonna give that oh it's going what's

[1:08:31] going but you know you want you want to

[1:08:35] cook these not too quickly I mean you

[1:08:39] want the cheese to really melt sculling

[1:08:41] grilled cheese grilled cheese should be

[1:08:42] made pretty slowly like lovingly because

[1:08:45] you want all the cheese to melt

[1:08:46] you don't want toppings falling out so

[1:08:48] you know okay I got a nice sizzle here

[1:08:51] I'm gonna I'm gonna get in close so you

[1:08:52] guys can hear it

[1:08:56] yeah that's a good sizzle so I'm also

[1:08:59] gonna lower the heat a little bit

[1:09:00] because again I want to I do want to

[1:09:03] cook these relatively slowly not too

[1:09:04] slowly where they're sucking up a bunch

[1:09:06] of oil but um slow enough that the

[1:09:09] cheese can melt and the exterior can get

[1:09:10] brown because I read this article about

[1:09:13] how there's this grilled cheese

[1:09:14] restaurant that uses clarified butter

[1:09:16] and allows them to fry a grilled cheese

[1:09:18] at a very high temperature I'm like why

[1:09:20] would you want to do that like the

[1:09:21] cheese isn't gonna melt it takes time

[1:09:23] for cheese to melt

[1:09:24] I'm not criticizing I'm just curious why

[1:09:29] anybody would want to do that the other

[1:09:30] thing I'm gonna do is I'm gonna rotate

[1:09:32] these the fact that they're sliding

[1:09:36] around like that means that the pan is

[1:09:37] good and hot turn this down a little bit

[1:09:40] I brought my quesadillas when I was

[1:09:44] teaching these kids I really don't want

[1:09:45] to do it here so I'll be very

[1:09:47] embarrassed yeah they're not even they

[1:09:50] don't even have any color yet so that's

[1:09:51] perfect actually I really want to cook

[1:09:53] them slow I'm gonna turn the flame up a

[1:09:56] little bit and the reason I'm rotating

[1:09:58] them is because you know cast-iron

[1:10:01] obviously it disperses heat very evenly

[1:10:03] but no pan is gonna do it perfectly

[1:10:06] evenly and I want super even color on

[1:10:08] these quesadillas I want I want them to

[1:10:10] to be matching you know so if we turn

[1:10:14] them every 30 seconds or so it's not

[1:10:16] like it's taking any extra effort it's

[1:10:17] kind of fun actually

[1:10:18] feel like a case of DJ and that's

[1:10:27] actually kind of funny okay we're

[1:10:33] starting to get a little color there but

[1:10:35] again we're taking our sweet sweet time

[1:10:38] because I'm not in a rush for

[1:10:40] quesadillas I'm gonna rush food I'm

[1:10:43] ready I'm willing to wait for good

[1:10:45] quesadillas

[1:10:46] you know this big difference okay I'm

[1:10:48] gonna clean off this workspace over here

[1:10:49] a little bit just so we can bring the

[1:10:52] quesadillas back here and slice them up

[1:10:54] without it being too gross even though

[1:10:56] I'll probably dump toppings everywhere

[1:10:58] accident

[1:10:59] I got the stuff of guacamole guys I'm so

[1:11:01] sad but okay that tinsel was moving

[1:11:05] behind me it scared me

[1:11:06] the here we go here I'll talk more about

[1:11:11] that basically Whole Foods delivered to

[1:11:16] me I didn't have time to physically go

[1:11:18] grocery shopping today so I did delivery

[1:11:20] which is what I do when we're under a

[1:11:22] little bit of time crunch which we are

[1:11:24] because being with babish comes out

[1:11:27] tomorrow and it's been a pretty complex

[1:11:30] episode and there's a lot of pieces that

[1:11:33] need to be perfectly put in place so we

[1:11:36] treated a lot of love and tender care

[1:11:38] I'm gonna grab a plate because it just

[1:11:41] makes flipping these easier like this is

[1:11:44] kind of a working move like you know if

[1:11:46] you're if you know what you're doing

[1:11:47] you're not gonna do this generally oh

[1:11:49] yeah all right so I'm gonna take this

[1:11:51] off and then simply yeah you can see

[1:11:55] that it's it's fried up nicely because

[1:11:56] it's rigid oh God okay yeah Ricky move

[1:12:01] I'm just gonna flip these

[1:12:06] don't need a stupid plate I was I was

[1:12:08] gonna suggest that you know if you're a

[1:12:10] little scared of flipping these because

[1:12:11] I know it's a little scary

[1:12:13] oh you don't don't do that don't do that

[1:12:15] it's a little skits a little scary

[1:12:17] because you're worried you gonna spill

[1:12:18] toppings I guarantee it's what I do

[1:12:20] right now and I'm just gonna turn this

[1:12:24] grab my binging with Tavish oven gloves

[1:12:27] which should be hittin the market

[1:12:30] sometimes in next few months and

[1:12:32] whoopsie deal there we go they're oily

[1:12:36] like they're not like swimming and oil

[1:12:38] they just have enough oil where they've

[1:12:39] lightly deep-fried and boy they're

[1:12:43] they're pretty looking and yeah the

[1:12:48] cheese is getting all melty problem is

[1:12:50] that there's a lip on these tortillas

[1:12:53] that is uh that is acting up and not

[1:12:55] letting it totally be flush with the

[1:12:59] bottom of the cook of the cooking

[1:13:00] service I'm gonna turn that down a

[1:13:03] little bit the cheese is nice and melted

[1:13:05] when I press it I can see it I can see

[1:13:07] it coming out a little bit yeah the

[1:13:09] other problem is that this is aged

[1:13:11] cheddar which is you know as I explained

[1:13:13] if you saw the grilled cheese toasties

[1:13:18] episode yeah oh that's good nice color

[1:13:22] if you saw the grilled cheese episode

[1:13:24] you will notice that I said you know

[1:13:27] aged cheese's exude a lot of oil they

[1:13:29] separate because of the crystallization

[1:13:31] I'm just just saying that like I know

[1:13:34] what I'm talking about I really don't

[1:13:35] uh-huh but if you say anything with

[1:13:38] authority people believe you um but no

[1:13:41] that is true it's because of the

[1:13:42] crystallization that occurs when you

[1:13:44] aged cheeses apparently once you heat it

[1:13:46] that causes the fast to separate and you

[1:13:48] end up with oily cheese and that's what

[1:13:50] we're happening here a little bit this

[1:13:52] cheese is definitely separating but it's

[1:13:53] still gonna be really good I'm not I'm

[1:13:54] not complaining they're definitely done

[1:13:56] by now so I'm gonna head on over to

[1:13:58] camera

[1:14:07] we got one that's a little bit bit

[1:14:10] thicker than the other this smells hot

[1:14:12] did I burn there make sure my stoves off

[1:14:16] no we're good

[1:14:17] in fact if anything it's nicer on this

[1:14:19] side look at that yep look okay we're

[1:14:22] not we're not gonna we're not gonna play

[1:14:24] with faith like that okay we're not

[1:14:26] gonna tempt fate I'm just gonna put

[1:14:28] these together so I don't slice them up

[1:14:30] I'd like to use a pizza slicer it's a

[1:14:32] little bit dignified but I only have

[1:14:35] this stupid teenage Mutant turtle slicer

[1:14:38] so we'll just slice them up normal oh

[1:14:41] yeah and then if you want to get a

[1:14:43] cheese stretch when you're you're poking

[1:14:46] it's hot when you pull these up just put

[1:14:48] them back together that's way the same

[1:14:49] thing I do for grilled cheese put them

[1:14:50] back together and press on the edges

[1:14:52] between the cuts and that's gonna let

[1:14:54] the cheese sort of flow back out if you

[1:14:58] really want to cheese stretch you cut it

[1:14:59] before you fry it but that takes balls

[1:15:01] man oh yeah but that's looking and I

[1:15:07] really I do want a cheese stretch thing

[1:15:08] I hope we get one yeah need something

[1:15:10] fun really no I mean just gonna press

[1:15:14] those guys back together that's the

[1:15:16] secret yeah yeah you just press it a

[1:15:18] little bit wait for this to be cool

[1:15:20] enough for me to pick up and then oh uh

[1:15:22] not only will I dig in but I hopefully

[1:15:24] will have a really cool cheese stretch

[1:15:26] it's gonna shot let's go for it oh yeah

[1:15:29] that's pretty good

[1:15:30] that's pretty good hell yeah dude okay

[1:15:37] oh yeah

[1:15:41] oh my god

[1:15:44] I love quesadillas but like we can get

[1:15:48] this really great crust on the outside

[1:15:51] hmm obviously it's a mess but come on

[1:15:58] yeah

[1:16:02] hmmm how do you guys like my chewing

[1:16:09] sounds what is awesome I mean you know

[1:16:14] the the exterior is like so crisp and

[1:16:18] it's a little oily because we've

[1:16:19] essentially deep-fried it a little bit

[1:16:21] but you know it's like halfway between

[1:16:23] like a tortilla chip and and a a

[1:16:27] tortilla

[1:16:28] it's the perfect vessel for all this

[1:16:31] melted cheese

[1:16:39] I'm getting a little bit of that corn in

[1:16:41] there if you want to have some fun and

[1:16:43] we'll die no nevermind I was gonna say

[1:16:45] we'll do this the next one but um we

[1:16:47] have this marinated chicken but if you

[1:16:50] want to have some fun you know sprinkle

[1:16:51] this with some taco seasoning sprinkle

[1:16:52] the cheese with some taco seasoning

[1:16:53] before you before you fry it up Wow all

[1:17:01] right hmm

[1:17:04] I'm not gonna deprive my boys anymore

[1:17:07] come on in fellas if you want to want

[1:17:10] some Dilla

[1:17:19] a lot of chewing noises here sorry let's

[1:17:32] see if we can get a nice pull on this

[1:17:34] yeah with our powers combined oh yeah

[1:17:41] there you go boys

[1:17:42] and there's more there's more coming

[1:17:44] enjoy I eat them in good health do you

[1:17:48] guys want sour cream yeah yeah we got a

[1:17:51] new sour cream and we got to do salsa

[1:17:54] and guys I'm so sorry I didn't make my

[1:17:55] own salsa no I know that's a that's a

[1:17:58] real faux pas

[1:18:02] okay here's some sour cream and here's

[1:18:05] some you know it's not jarred but it's I

[1:18:07] didn't make it ya know I'm gonna catch

[1:18:12] some flack this I know but I just didn't

[1:18:15] that I didn't have the patience to make

[1:18:16] salsa today I apologize you go and here

[1:18:20] I'll put this in a bowl yeah you can't

[1:18:26] have this without salsa and sour cream I

[1:18:27] wish I could give you guacamole as well

[1:18:29] but the folks at Whole Foods done goofed

[1:18:33] oh here I was gonna there we go sorry

[1:18:41] we have you ever watched service folks

[1:18:42] but you know this is life in the

[1:18:44] restaurant biz speaking of which I'm

[1:18:46] very excited to show you guys what we

[1:18:48] have goin with Alban kai-lan it's gonna

[1:18:51] be a lot of fun I think you guys gonna

[1:18:52] be a real kick out of it

[1:18:53] enjoy gentlemen been a Sawyer alright

[1:19:01] yeah thanks also I know I said that what

[1:19:08] okay let's clean up a little bit my

[1:19:11] clean up I mean just wipe these things

[1:19:13] away really all we're doing and I think

[1:19:16] you know I'd love to let that chicken

[1:19:18] marinate a little longer if there if

[1:19:21] there are questions I can take to give

[1:19:22] it a little bit more by it a little bit

[1:19:23] more time I'll do that what do you think

[1:19:25] what do you guys think yeah I mean I

[1:19:31] could ask you a couple more questions go

[1:19:38] for it all right

[1:19:40] Oh max was asking why you cook your rice

[1:19:45] that way I think he's referring to

[1:19:47] putting it in the oven it's a good one I

[1:19:49] take the rice yeah yeah I mean baking

[1:19:54] rice they it started with them an Alton

[1:19:58] Brown technique he recommended cooking

[1:20:02] rice in the oven because cooking rice on

[1:20:06] a stove brown rice on a stovetop is

[1:20:08] perilous and you can often end up with

[1:20:10] you know some really mushy kind of

[1:20:13] porridge oh no it's not not not nice

[1:20:16] fluffy individual grains of brown rice

[1:20:20] and by baking it you are effectively

[1:20:24] steaming it sort of not really but sort

[1:20:27] of you're you're you're cooking it more

[1:20:29] gently and letting it just sort of soak

[1:20:30] up water instead of you know it's

[1:20:33] constantly stirring it keeping it from

[1:20:34] scraping or keeping it from sticking on

[1:20:36] the bottom of the pan obviously doing it

[1:20:39] on the stovetop can be done correctly it

[1:20:41] is way more foolproof to do it in the

[1:20:43] oven if you bring the amount of water to

[1:20:46] a boil that it specifies in the

[1:20:49] directions and then add the rice and

[1:20:51] then cover it and then bake it for like

[1:20:53] five minutes longer than they would say

[1:20:55] to boil it on the package it comes out

[1:20:57] perfect every time it's not a

[1:20:59] traditional way of doing things it's not

[1:21:00] like a cool way of doing things it's

[1:21:03] it's it's it's an easy foolproof

[1:21:06] convenient way of doing things

[1:21:08] and for that reason I absolutely love it

[1:21:11] how Oh Nathan's gonna be here soon right

[1:21:14] I just want to make sure he has a hot

[1:21:17] fresh quesadilla all right so that's why

[1:21:20] I see my medicine sorry one question I

[1:21:25] saw a couple of times is do you know any

[1:21:27] Parisian recipes I don't know any

[1:21:30] Persian recipes um I I've had definitely

[1:21:33] had Persian you know there's a lot of

[1:21:36] great spots here in the city

[1:21:39] what's another place that one's yours I

[1:21:41] can't remember but there's a lot of

[1:21:42] great spots here in the city and but I

[1:21:44] personally do not know any Persian

[1:21:46] recipes I also see show and carry said

[1:21:50] do you order fish on Mondays and he gave

[1:21:52] me $20 super chat thank you very much

[1:21:53] Sean and doing fish on Mondays it's um

[1:21:59] I've heard that both that that is true

[1:22:03] and that that's a myth

[1:22:06] that that's a fish is fresher the least

[1:22:09] fresh on Mondays and I've also heard

[1:22:11] that it's Tuesdays I can remember which

[1:22:12] one Bourdain said because it all started

[1:22:15] with him in Kitchen Confidential but

[1:22:19] also that book was written like what

[1:22:21] like 15 years ago or something like that

[1:22:23] I I don't know the exact year that was

[1:22:25] written I'm sorry if I'm wrong but I

[1:22:27] thought it was written the early

[1:22:28] two-thousands at the latest

[1:22:30] and so like 15 ish did whatever how many

[1:22:34] years old and I'm sure that in that time

[1:22:37] shipping and refrigeration practices

[1:22:39] have improved and so I have heard like

[1:22:42] that's that's that's an old wives tale

[1:22:44] and I've have heard that that is you

[1:22:46] know biblical and you need to follow

[1:22:47] that if you value your life so no I

[1:22:50] don't or fish I don't know or sushi on

[1:22:52] Mondays if that's what it's the if

[1:22:54] that's the phenomenon that you're

[1:22:55] referring to I apologize that's if it's

[1:22:56] not I just saw fifty to fifty dollar

[1:22:58] super check coming from Taylor riff

[1:23:01] thank you so much that's extremely

[1:23:03] generous thank you out of all the

[1:23:05] episodes you've done which one is your

[1:23:07] favorite also I can't wait to try some

[1:23:08] of the recipes and techniques I've

[1:23:09] learned while watching I have all the

[1:23:13] recipes I've done which my favorite it's

[1:23:15] gonna sound like a cop-out answer but

[1:23:17] there's a reason right

[1:23:19] huh and I forgot which arm it's on but

[1:23:21] there's a reason I got this tattoo like

[1:23:22] that this is a this was an important

[1:23:25] episode like it was a turning point for

[1:23:27] me in making the show it symbolizes a

[1:23:31] lot of things for me just like following

[1:23:35] my instincts and it also simply

[1:23:39] recognizes how many people have tagged

[1:23:42] me on Instagram

[1:23:43] not so much anymore but like past two

[1:23:46] years so many people thousands have

[1:23:48] tagged me on Instagram saying like you

[1:23:50] know I made pasta lol yo it's delicious

[1:23:53] as my first time cooking and it was so

[1:23:55] beautiful to hear how many people gave

[1:23:57] this a shot because they saw how easy it

[1:23:59] was and how great it was despite its

[1:24:01] simplicity so I know it sounds like

[1:24:04] cop-out but this is really one of my

[1:24:05] favorite dishes and I mean come on Jon

[1:24:07] Favreau gave me the carving fork from

[1:24:09] the movie like that yeah

[1:24:11] which I can show you guys I know I've

[1:24:13] done it in past live streams but here it

[1:24:16] is this is the one from chef have you

[1:24:18] seen chef it's the one that he plates up

[1:24:21] the the pasta I Leo leo with force

[1:24:24] collar Henson mr. happy Hogan yeah so

[1:24:31] that's that's that's my favorite episode

[1:24:34] favorite dish that I've done so far and

[1:24:36] I'm seeing a ten-dollar super chat from

[1:24:38] a fan you'll fry hey Andrew just another

[1:24:40] 10 for me thanks dude

[1:24:41] sorry if I'm sorry if I missed the first

[1:24:45] one your name doesn't bring any bills

[1:24:47] but thank you for the first 10 thank you

[1:24:49] for the second 10 I've got to get tags

[1:24:51] for my car tomorrow so I can't donate

[1:24:52] too much however just wanted to know

[1:24:54] what's the best thing you've ever eaten

[1:24:55] geez

[1:24:56] well first off thank you very much for a

[1:24:58] very generous super chat especially if

[1:25:00] you're getting tags in your car I really

[1:25:02] appreciate your generosity favorite food

[1:25:05] I've ever eaten is so hard it's like

[1:25:06] what's your favorite song ever

[1:25:08] there's no no easy answer to that

[1:25:18] it's let me get let me get back to that

[1:25:21] let me get back to that because I

[1:25:22] honestly I honestly don't know thank you

[1:25:23] very much for the super chat man I'm

[1:25:25] sorry did not have a satisfying answer

[1:25:26] off time my head

[1:25:27] Sean Carey I'm a birthweight I remember

[1:25:31] your name I think I don't know but he

[1:25:33] gave $20 thank you very much Sean which

[1:25:34] celebrities do you fall on Instagram I

[1:25:37] follow a bunch

[1:25:38] I followed the rock underwire buddy he's

[1:25:42] on there I do I do I do follow him I

[1:25:44] follow all Dan Brown get down here

[1:25:46] that's better

[1:25:48] I fall Alton Brown I follow who else in

[1:25:53] history I fall Maisie Williams uh-huh

[1:25:55] that's how we connected initially she DM

[1:25:58] me and said like are you cooking I'm in

[1:26:00] town for Fashion Week you mind if I

[1:26:02] swing by and eat whatever you're making

[1:26:04] and I was like I guess I'm making

[1:26:06] direwolf Breton eyes very quickly

[1:26:08] research to recipe I had like four hours

[1:26:11] I follow probably I probably follow a

[1:26:14] lot more celebrities on Twitter than I

[1:26:16] do on Instagram I don't know why Todd I

[1:26:20] don't know I guess I like hearing their

[1:26:21] thoughts more than I like seeing their

[1:26:23] lives I don't know I have nothing

[1:26:26] against it it's just like my weird

[1:26:28] preference $10 from Paul Arbogast if you

[1:26:33] had to pick just one cheese uh-huh

[1:26:37] just one cheese with the unfortunate

[1:26:41] reality is that it would have to be a

[1:26:42] melter like I can't imagine picking you

[1:26:49] know some four year old aged Gouda or

[1:26:53] cheddar or something you know something

[1:26:55] something really aged and then never

[1:26:56] being able to have an on a grilled

[1:26:59] cheese that isn't swimming in its own

[1:27:01] soup of oil I I can't imagine that so I

[1:27:04] would need to go with a melter and one

[1:27:06] of my favorite melters is Monterey Jack

[1:27:08] it's honestly what I was I wish I was

[1:27:09] putting in these in these right now

[1:27:11] because it's like it's super melty and

[1:27:14] it's got more flavor than it's not like

[1:27:16] as much flavor is a very mild cheddar

[1:27:18] almost it's like a very flavorful

[1:27:20] mozzarella almost I love it I don't care

[1:27:23] okay that's trashy whatever I love

[1:27:27] Monterey Jack and if I had to choose one

[1:27:28] cheese to say I know that's that's a

[1:27:31] not a classy answers but I would need

[1:27:35] something that could melt I suppose I

[1:27:37] could make you know the melty things

[1:27:39] that I made for grilled cheese recently

[1:27:41] but I don't wanna have to do that every

[1:27:42] time and I like the diversity of cheese

[1:27:45] if if I picked my favorite which is

[1:27:47] midnight moon by Cyprus something it's

[1:27:55] it's an aged goat Judah and it's

[1:27:57] unbelievable I love it so much it's like

[1:27:59] slightly crystalline and it's very funky

[1:28:01] but it's very palatable and and and and

[1:28:04] beginners can get into it and cheese

[1:28:06] lovers still enjoy love midnight men but

[1:28:09] I wouldn't if I could only choose one

[1:28:10] cheese I wouldn't shoes that I don't

[1:28:12] want to eat that for the rest of my life

[1:28:13] I want usually when I think cheese I

[1:28:15] think some melty and pull a party and

[1:28:17] all that stuff oh man coming in here

[1:28:21] have you ever thought about doing a

[1:28:23] brisket episode on basics we'd love to

[1:28:24] see you do more barbecue stuff expects a

[1:28:27] barbecue episode on basics soon I won't

[1:28:30] say what but it's it's Pig rather than

[1:28:33] cow but you know keep an eye out because

[1:28:35] it's coming

[1:28:36] mmm let's see paradox Omega gave $10 and

[1:28:41] said hey I've been watching since day

[1:28:42] one just curious on your favorite Thai

[1:28:44] food my favorite Thai food

[1:28:46] I didn't love it's actually not like a

[1:28:50] um an entree and I'm sorry fees are very

[1:28:52] Americanized Thai foods but I love I

[1:28:58] came over the the Thai word for it but

[1:29:01] it's the papaya salad the spicy green

[1:29:05] papaya salad that it's like sometimes

[1:29:08] it's intolerably spicy and I love it and

[1:29:11] then my other favorite thing my favorite

[1:29:12] way I've ever finished a meal I loved

[1:29:14] having coffee after a meal but the best

[1:29:17] thing I've ever had at the end of a meal

[1:29:18] we actually had it in LA and when we

[1:29:20] ordered Thai fellas at our Airbnb was

[1:29:24] that this mango sticky rice like dipped

[1:29:28] in this um wasn't milk but it was like

[1:29:31] there's it had like the texture or the

[1:29:33] consistency of milk but it was sweet so

[1:29:36] I assumed it was maybe a mermaid in

[1:29:38] coconut milk or something like that and

[1:29:39] it was you know it almost it was almost

[1:29:41] like mango sushi for most but it was on

[1:29:43] sweet sticky rice

[1:29:44] and they dip it in the president ha it's

[1:29:47] so good so but you know again that

[1:29:49] speaks my ignorance of genuine Thai I've

[1:29:52] definitely had you know some pretty

[1:29:54] authentic Thai as best we can do here in

[1:29:56] New York City which is pretty good but

[1:29:58] I'm dying to go to Thailand so I can

[1:29:59] have the real thing so I can really see

[1:30:01] what the cuisine is like because it's so

[1:30:03] wide and so varied and so there's so

[1:30:05] much going on and I want to see you know

[1:30:07] the hawkers and you know I want to do

[1:30:09] all this the it's not it's really street

[1:30:12] foods anymore because they if I remember

[1:30:13] correctly in Bangkok they've localized

[1:30:15] them at an indoor shopping mall it's not

[1:30:17] been conquer is that um I think that's

[1:30:21] Bangkok but anyway I think I'm speaking

[1:30:24] out of complete anger is here I don't

[1:30:25] know I don't know these things

[1:30:27] um but nothing and I would love to try

[1:30:29] more more genuine Thai food fort Nixon

[1:30:32] gave $10 and said since you're doing

[1:30:34] this show two questions what would be

[1:30:36] considered your guilty pleasure food and

[1:30:38] have you ever thought about doing a

[1:30:40] binging episode I'm recreating frozen

[1:30:41] slash TV dinners love your stuff thank

[1:30:43] you before next and thank you for the

[1:30:44] super chat what be considered your

[1:30:46] guilty pleasure food oh dear a lot of

[1:30:50] things you know this is a guilty

[1:30:53] pleasure food like it's it's not it's

[1:30:58] it's not like you know trashy or or or

[1:31:01] crappy food it's just not very good for

[1:31:03] you it's like a semi deep-fried cheese

[1:31:05] filled tortilla but uh guilty pleasure

[1:31:09] foods I allow myself to have one Big Mac

[1:31:11] every year that's a big one

[1:31:14] I probably talk about I love Taco Bell

[1:31:18] and I love their double decker tacos I

[1:31:21] love it but you know the Crunchwrap

[1:31:22] supreme oath all the cliche answers and

[1:31:25] I allow myself to have that stuff like

[1:31:26] once a year

[1:31:27] this might be my last meal so to speak

[1:31:30] before a major diet I'm thinking about

[1:31:34] potentially doing a 30-day intensive

[1:31:37] like no sugar no alcohol exercise six

[1:31:41] days a week two times a day like insane

[1:31:44] training program just to see what I can

[1:31:45] do in 30 days like what what's possible

[1:31:50] to do in 30 days

[1:31:52] so I don't know if it's something you

[1:31:54] guys would want to see I'd be very

[1:31:55] curious to see what would happen but I'm

[1:31:59] thinking about doing it and it would

[1:32:00] start tomorrow effectively or Saturday

[1:32:03] rather so this might be one of my last

[1:32:04] real bad meals for a month but we'll see

[1:32:08] we'll see not entirely sure that I did

[1:32:11] it we have five dollars from Evan or

[1:32:15] Bonnie do you have someone help roll

[1:32:17] your sleeves our style here because they

[1:32:19] are so clean thank you thank you so much

[1:32:21] you want to know my secret and I've told

[1:32:22] it and past live streams but I've never

[1:32:24] never written it down for anybody as I

[1:32:28] rolled the shirt I roll up the sleeves

[1:32:30] before I put the shirt on so that way

[1:32:32] you get really we get really clean lines

[1:32:35] you know there's a little bit of

[1:32:37] pinching you're always gonna get little

[1:32:39] bit of pinching the hang the shirt up

[1:32:40] and then you know roll it up and then

[1:32:42] put shirt on and that's how you're gonna

[1:32:44] get the nicest cleanest lines I wish had

[1:32:48] somebody help me roll my shirt I got $20

[1:32:50] from just Justin Houska it's my first

[1:32:53] time donating but you do but I do want

[1:32:55] to say thank you for your amazing video

[1:32:56] it's the best part of my day keep up the

[1:32:58] good work and you should visit Michigan

[1:33:00] someday I would love to visit Michigan I

[1:33:02] don't know where you're at in there if

[1:33:03] you're in Detroit or where else you know

[1:33:07] you might be but some I'd love to visit

[1:33:10] one day I hope you know with the new

[1:33:11] show with being with babish we really

[1:33:13] want to get out and try to go to new

[1:33:15] places that we might not otherwise have

[1:33:17] gone to and and you know Michigan would

[1:33:19] be well up there so thank you very much

[1:33:21] for the very generous super chat

[1:33:24] especially for a first time super try to

[1:33:26] really appreciate it and ya know I hope

[1:33:28] this I hope we see in Michigan one day

[1:33:32] let's see that dad Cade Tucker gave $10

[1:33:37] nothing better than unwinding with a

[1:33:39] drink in your stream thank you then in

[1:33:42] networking at uni but you've inspired me

[1:33:44] to go chase my dreams of culinary school

[1:33:46] and cooking thank you for being so

[1:33:47] inspiring that's very very sweet of you

[1:33:48] to say best of luck to you that's a

[1:33:51] really tough industry but it can be so

[1:33:53] rewarding if if it's the right thing for

[1:33:56] you so absolute best of luck to you and

[1:33:58] thank you so much for the kind words

[1:34:00] thank you for tuning in and yeah just

[1:34:02] just good luck and congratulations and

[1:34:04] chasing something that you love we have

[1:34:10] ten Canadian dollars and something

[1:34:12] insane Jencarlos Silvestri gave 10

[1:34:15] canadian dollars and said you are very

[1:34:17] you are very too good and what you do I

[1:34:20] think there's some mobile stuff going on

[1:34:23] there but you're very good at what you

[1:34:25] do thank you very much I appreciate that

[1:34:26] especially because I don't have any

[1:34:28] training I don't I'm not going to call

[1:34:29] the culinary I didn't go to culinary

[1:34:31] school like our friend that I just

[1:34:33] mentioned is going to yeah no where'd

[1:34:38] you go okay Tucker uh um I'm not I've

[1:34:42] been gone to culinary school and I

[1:34:44] appreciate that because I don't and I'm

[1:34:47] just like you guys I'm figuring it out

[1:34:49] I've just been trying to figure it out

[1:34:51] for like 15 years now and I'm just

[1:34:55] starting to get to a point where I'm

[1:34:56] like okay I can make some food that's

[1:34:58] palatable and I really appreciate your

[1:35:01] guys support and you know keep cooking

[1:35:02] because that's the YouTube is such a

[1:35:04] great place to learn and I'm really

[1:35:06] happy to be part of the many voices the

[1:35:09] chorus of people that are teaching you

[1:35:12] guys so thank you guys so much for

[1:35:13] coming out and hanging out I'm not done

[1:35:15] here I'm gonna start making the chicken

[1:35:17] because I think we've probably killed

[1:35:19] enough time alright so I'm officially

[1:35:22] old just then I just made a noise

[1:35:24] getting up I'm now old that just

[1:35:27] happened alright oh my a to nothing my a

[1:35:39] alright ideally you know I should have

[1:35:43] flipped this about halfway through just

[1:35:44] to make sure that you know we're getting

[1:35:45] even dispersal of the marinade but it's

[1:35:49] fine we're just doing this for

[1:35:50] demonstration purposes today I am going

[1:35:52] to cook this in a nonstick skillet be

[1:35:54] just because it's just gonna be a little

[1:35:57] easier and also I just don't like I

[1:36:00] don't want to get stuff stuck all over

[1:36:03] my all over my cast-iron so I can't do

[1:36:06] the next case at the end there I don't

[1:36:07] have to wash it out so we're just gonna

[1:36:09] do it in here

[1:36:10] and same deal as the vegetables I'm

[1:36:12] going to mate it with vegetable oil this

[1:36:15] time because that olive oil really

[1:36:16] really gunked up the works but I want to

[1:36:19] have a fair amount of olive oil in there

[1:36:21] and I want to get this pretty hot

[1:36:22] because we I mean normally I would

[1:36:24] butterfly the the breasts and make them

[1:36:26] super thin and pound them out but you

[1:36:30] know these are pretty thin I'm just

[1:36:31] gonna just try to cook them as they are

[1:36:34] and they should cook pretty quickly but

[1:36:36] the idea here is that we want to cook

[1:36:38] the chicken quickly so it doesn't dry

[1:36:39] out because if you're cooking bare

[1:36:41] chicken breasts no skin to protect the

[1:36:44] meat you are going to have dry stringy

[1:36:47] chicken on the exterior of the breasts

[1:36:49] but if we get the interiors usually as

[1:36:51] juicy as possible and then cut the

[1:36:53] chicken into small pieces across the

[1:36:56] grain we're not going to have as much

[1:36:59] problems with stress or dryness so give

[1:37:03] it a shot just so I don't have to cuz I

[1:37:10] don't want to do a whole bunch of sink

[1:37:11] noises while you guys are waiting for me

[1:37:14] to get back in front of the camera it's

[1:37:16] not the most entertaining thing in the

[1:37:17] world that imagine what we're taking

[1:37:19] viewers pretty well right now if I am

[1:37:21] not mistaken what we do are we looking

[1:37:22] at here we got five point eight the last

[1:37:24] I checked nope that's that's the video

[1:37:26] that's not that's not the livestream

[1:37:28] okay we're down to 4,600 still thank you

[1:37:31] guys so much for for hanging out thank

[1:37:33] you guys for watching I hope you're

[1:37:35] trying this yourselves or if you're not

[1:37:37] the earth

[1:37:37] joining me with a drink or if that's not

[1:37:40] your baguette I just think you having a

[1:37:42] good night and thank you for spending it

[1:37:44] with me and my boys we love you guys and

[1:37:47] we love each other and all okay so

[1:37:52] getting the chicken out of here I'm

[1:37:54] trying to shake off too much I don't

[1:37:56] want tons of marinade on there but it is

[1:37:58] oil and lime juice so it's not the end

[1:38:00] of the world but um

[1:38:01] I also don't want any the garlic cloves

[1:38:04] on there

[1:38:08] yeah once I was going close you got a

[1:38:10] little fire with fire

[1:38:13] no nice go with garlic cloves gonna burn

[1:38:18] if I just put him directly in there make

[1:38:21] sure there's no garlic cloves down they

[1:38:23] go I don't want them crowded try to get

[1:38:25] them away from each other they don't

[1:38:27] [Music]

[1:38:33] yeah all right

[1:38:36] that's fun let's do that again that's

[1:38:40] what that's what it really makes your

[1:38:41] kitchen smell like a restaurant when you

[1:38:43] do that because that's what you're

[1:38:45] really smelling in a restaurant kitchen

[1:38:47] is you're smelling an aerosolized burnt

[1:38:49] soil because it'll do that over one of

[1:38:51] the keys to great food in restaurants

[1:38:54] why restaurant food is so good it's

[1:38:55] because they have such incredibly high

[1:38:58] heat to play with they have such

[1:39:02] incredibly high heat to play with and

[1:39:04] that's one of the reasons their food is

[1:39:06] so darn good it's that and a lot of

[1:39:08] clutter really yeah we're just trying to

[1:39:11] get a good shot see that got a little

[1:39:12] start of a char there I want that all

[1:39:14] over so we're gonna turn this a little

[1:39:16] bit these guys a little bit get them

[1:39:19] exposed to different parts of the flame

[1:39:21] and yeah so they're constantly just

[1:39:25] learning with so much you know really

[1:39:28] powerful blower burners like this one

[1:39:29] and then you know inevitable when you go

[1:39:32] like this the aerosol is oil it's gonna

[1:39:35] catch on fire and that smell I've worked

[1:39:37] in a few restaurants in my life and that

[1:39:39] smell is so singularly restaurant it's

[1:39:43] so singularly a restaurant kitchen and I

[1:39:46] kind of miss it sometimes but that life

[1:39:48] is honestly way too intense for me you

[1:39:51] know restaurant kitchens are

[1:39:53] such such high-pressure places and if

[1:39:57] you can handle it more power to you