Salads | Basics with Babish Live

[04:28] welcome once again to basics with babish live and again I did not prepare an opening statement but I thought I tried make it sound official but now I'm gonna walk on camera what's up folks how we doing welcome to our second

[04:44] livestream on YouTube we are making salads today and I've heard that whisky salads today and I've heard that whisky doesn't really go with salads but try doesn't really go with salads but try and stop me what's up folks how we doing

[05:04] I'd love to you know well before we get started here I'd love to introduce for those of you who don't know my my dear brother and the other room Sawyer Jacobs who is the Roz - my Frasier he's going to be screening your

[05:19] questions today and and helping out from behind the scenes or give a give our behind the scenes or give a give our folks a hello

[05:44] you got salad lovers what's up guys welcome you are you are most welcome know we're making today we're making salads and I'm sorry that we always give

[05:56] preference to people from Rochester and western New York but it's just one of the facts of life we're just going to we're always going to keep an eye out for those giving shouts out shout outs to our to our beloved home city thank

[06:12] you very much we got a super chat here scrambled egg 81 I hope that that is a Frazier reference thank you very much for your super chat thank you for joining us and yeah you know we're making tossed

[06:25] salads today and if you if you guys would like you know we could make tossed throwing it out there that could happen let's see where the night takes us okay let's see where the night takes us okay so what's going on with you guys I'm -

[06:40] so what's going on with you guys I'm - Basie I'm sorry that's that's how that's the way I was made I'm a Basie man they're saying your mics a little quiet Jake you might want to up your elbow up your levels a little bit so no chicken

[06:59] salad tonight that is a good idea but probably going to be doing a sort of like Sunday meal prep episode and chicken salad plays a huge part in that because one of my favorite things to do is roast a whole chicken eat the thighs

[07:14] is roast a whole chicken eat the thighs for dinner with a salad and then take salad out of them it's a great way to just sort of get multiple meals out of like a you know ten eleven twelve dollar chicken thank you so much we got more

[07:27] super chats here thank you you have and that's Ian thank you epic gaming guru hey there baddest show us how to toss that delicious salad and hello I am delicious salad I don't know why you're giggling I don't know

[07:41] giggling I don't know what's so funny about that we got 10 Canadian dollars coming in from Sean Arbor thank you so much give me a recipe for that beard what for this old thing oh this this is my beard and the recipe

[07:55] oh this this is my beard and the recipe is you know to have good luck of good is you know to have good luck of good beer genetics and then to trim shampoo beer genetics and then to trim shampoo condition oil brush every day I've said

[08:09] it probably every live stream you know I'll keep saying it just take good care I'll keep saying it just take good care of beard it'll take good care you we got another 10 bucks coming in from John Barker you should do a studio deeply

[08:21] Barker you should do a studio deeply video I totally agree and and keep and it's a big dream of mine to eventually do the foods from the beginning of do the foods from the beginning of spirited away the breakfast from Howl's

[08:35] Moving Castle is going to be a great excuse to make homemade bacon something I've always wanted to do something that I think would be a lot of fun so please do keep an eye out for that there will be studio G belief films examined on

[08:47] binging in the near future for now we are looking at salads let me just close are looking at salads let me just close this out and we got Aaron Gonzales copy-pasting this from Ali thank you so much for for super chats appreciate it

[09:04] thanks for coming to hanging out got a question shoot it my way so we'll got a question shoot it my way so we'll see it and he will relay it to me thank look at all this 4500 people coming out

[09:16] to watch salads I'm very happy that you guys came out to check this out cuz you know salads not sitting that super exciting $25 from Sofia Hanna thank you so much thanks for all you do wonderful content thank you so much that

[09:29] is really kind and that is incredibly generous gift thank you very much for fun to bring it over here to YouTube we were doing on Twitch for a while we're simultaneously broadcast on twitch and YouTube at the same time near future for

[09:43] now we're just sticking with YouTube and it's been a lot of fun too loves you I'm heading to Boston next month month man I don't know if how much I can say

[09:55] guys probably know one of my favorites recipe resources is America's Test gonna try to get something going there based on Boston so I'm heading out there soon and we're gonna try to do a collab with Dan Souza who's the man

[10:09] he's got a great show called what's eating dan please go check it out it's knowledgeable he's fun we got Pro design $10 thank you so much as well as my eight-year-old boy who watches you that's so nice thank you so

[10:24] much and please say hi to your son that's really nice I love you guys watch watch to New York because I miss I miss I miss the old the old the old home town

[10:36] let's see gentle McPherson sorry I can't tip more I'm a broke college student The Culinary Institute of America first of all you tipped so much and if you're broke please don't tip me if you're broke but thank you so much but but I

[10:50] don't want you to it's it to get beef more broke because of me but thank you so much and that's so cool you're studying at CIA in New York but subscriber for a long time love real love food matches my my own love you man

[11:05] love you too jonah thank you so much that's really generous unnecessary because your student and i feel bad taking that you're giving me money but thank you very much for supporting the stream and congratulations on getting

[11:17] into CIA and keep making great food and being more knowledgeable and I am so you are you're kicking my ass right now knowledge wise Molly want to make any star over same dishes myself and my husband run the channel

[11:33] star was explaining we love to collab we'll check that out I have not seen Wars to be explained to me I mean I love Star Wars I'm at it doesn't need to be a deeper knowledge of this so I would definitely

[11:46] in faster than I can read them Blaine IV ten bucks thank you so much I've got to recreate the face feast from hook particularly I'm guessing you're talking they throw at each other which i think is just whipped cream and then food

[12:01] coloring but you know well yeah I'll check that out one day odd vlogs five bucks thank you so much David Avenger has got to be just because it's my has got to be just because it's my favorite MC movie is Winter Soldier so

[12:14] so my favorite Avenger is actually Captain America because they made him so cool like he was so deeply uncool and they made him really cool so that he's got to be my favorite Stephano Bart dollars five dollars can you be my

[12:28] culinary teacher I am right now and thank you for your support and it's it's thank you thanks to your your your generosity that I am able to try and be unless you're around the corner or something I don't know it

[12:40] ng slot $5.00 thank you so much bad bad as you are in my first favorite channel thank you so much that's really kind any chance of broodwich says this Halloween chance of broodwich says this Halloween says XX the little Joker XX maybe I'm

[12:53] having a hard time sourcing the meets you know it's it's it's 666 different kinds of meats very hard to source very hard to to find that in New York City hard to to find that in New York City even but but I'm working on it good give

[13:06] Laura Ward eating garbage plate right now way better than the salad I completely agree the garbage plate is a salad in and of itself and that it's base is of macaroni salad so really it qualifies as a salad so you're eating

[13:21] moment McKenzie gorse thank you very much for your generosity rice Evans thank you concept would be cool to see do something from food wars I have done one

[13:34] thing I did the pineapple fried rice and I will continue to do more things from working with crunchyroll and they're a great service and they gave me a great excuse to delve into the foods of anime so definitely keep an eye out for more

[13:48] food as always $10 thank you so much the name is as always I'm not just saying that speaking of salads I made your macaroni glad you enjoyed it that was the basis for the garbage plate Rochester New York

[14:02] specialty for those of you who are not aware Ross Christie 5 pounds thank you so much hydro she huge fan babish do you think you would never do a video on keto diet foods I'm looking for more ideas and

[14:14] would love to try recipe Bayou Amanda in the other room mosquito so yeah I big respectful were you doing because that's a challenge to to take good care

[14:27] something like that in the future Josh G 10 pounds thank you so much Josh G 10 pounds thank you so much British pounds not weight first of all cooking I got to recreate your cubanos last year and they were delicious would

[14:41] you ever accept anyone writing music for your channel absolutely always interested in your music shoot an email to binging with babish at gmail.com shoot us an email there and we'll take a look at it man thank you

[14:53] Madeline Curran I'm also a poor college student thank you for the for the student then then hang on to it and and and shoot me a donation in the future when you've got a nice high paying job from your awesome degree thank you very

[15:08] supports college team have you ever thought of making beer yes I have and I will be hopefully very soon hoping to do an episode of basics on beer I'm gonna try to partner with a brewery but I'm not sure okay I can't keep up with all

[15:21] not sure okay I can't keep up with all these I'm Way behind Jake if you can a lot of them guys thank you so much for all your generosity everybody who's doing super chats right now thank you you're very very kind I'm sorry that I'm

[15:35] questions they're coming in way too fast but so where's going to relay some to me but so where's going to relay some to me as I get cooking here Jake if you can if you can start reading some of those outs I'll get started on the food yeah

[15:54] thanks so much for your generous extremely generous donation Wow thank you very much Mason family he's interested in some anime episodes which

[16:06] we can assure him are coming along and it's curious about what your favorite fried rice is oh my favorite fried Rice's I mean you know actually this

[16:18] place nearby called Blue Ribbon sushi izakaya does a squid ink fried rice with izakaya does a squid ink fried rice with uni on top and I'm such an oni freak I'm such a sea urchin freak it's like the butter of the ocean and it's it's super

[16:33] delicious I love it and it's it's my favorite fancy fried rice if not that than any fried rice from a hibachi place the kind where they you know they're doing it on the on the hot top right in front of you always tastes so much

[16:47] fried rice I've ever had so that's got to be my favorite at the cheezy you know what's it called Benihana kind of places that's really good fried rice I'm Carrie I don't care I don't care who you are that's good fried rice what else we got

[17:05] just a quick thank you to Michael Urbanek for a very generous donation him we really appreciate it hey man thank you guys for watching thanks the whole family can tune in because I only curse on accident and

[17:18] very rarely so I'll try to be I'll try to be nice since your kids are watching to be nice since your kids are watching I'll be extra reserved and I'm gonna turn my mic up I'm really ripping this thing so what are you hitting the red

[17:32] let's try that now I mean am i hitting the red no I'm not even hitting the red but I'm up and stay away from the web but I mean all right well hmm okay there

[17:44] might be a liar no it it may be the mic is set up you know that's an omnidirectional right now I'll look into it okay so we're just gonna look into his mic sorry about any technical issues that we experienced it's just the two of

[17:59] us here just trying to make a nice high-quality livestream you know we to make the live stream version of the show so that's why you know we hope to get the the aesthetic the same and the sound quality the same and it's it's

[18:11] sound quality the same and it's it's very different and just to cut in here better now and it seems as though if I just talk into it you know straight into it that helps so I'll try that but yeah okay yeah that's that's the way to do

[18:24] you're good to go guys right now I'm drinking a mat if anybody that's curious more and we're gonna get to making some salad what else we got by way of

[18:37] salad what else we got by way of questions Jake yeah I'll let you know but the salad people are here for salads so let's give them some salad I think okay we're gonna give you guys some salad sorry to make you wait and thank

[18:49] because I can't thank all of you individually because they're happening everybody who's super chatting right now really appreciate your generosity and as I'm cooking here but thank you so much

[19:03] I'd love to say to each and every one of you but this is the best I can do thank for tuning in from livestream right now especially for one that is so boring as salads I'm sorry to all the salad people out there I am a salad person but I

[19:15] still acknowledge that it is it is a boring food but we're gonna try to jazz my favorite salads because it barely qualifies as a salad panzanella that's what we're gonna start today and you know we should do is is work on our mise

[19:29] M plus a little bit so what I'm gonna do is as we answer some questions I'm going to assemble all the ingredients for the salad right here so we can just have and that's what you want to do before you get cooking almost anything you want

[19:42] to get your muse on Plus which I believe translates to everything in its place or a place for everything something like that and it's just the sort of pre organization of everything you need to make your meal so let's get started with

[19:55] that I have a few things out right now I got my cherry tomatoes right here I've got a handful of basil that I just picked from my my big ole alien garden out an Instagram I've got this thing called a click and grow wall farm it

[20:12] plants and I've got some basil grown over there so this is freshly picked basil could not be fresher and man it smells really and it doesn't even have to be washed because wasn't no pesticides it wasn't

[20:25] here any dirt it's just it's just fresh out the at the alien bookcase so anyway out the at the alien bookcase so anyway that's right there we got a shallot for our dressing I got a red onion here that's one of the bigger components of

[20:38] the salad I'm gonna get some stuff by the fridge here I've got one cucumber this guy is one of the other large components of said salad I've got some mini ciabatta here I couldn't source a full-size er so I got some smaller

[20:54] shibata's that's gonna I'm gonna cut those up and make some croutons out of them and that's gonna that's another one of the bases of this salad what else we of the bases of this salad what else we need we need white wine vinegar so I've

[21:07] got some this isn't quite white wine it's champagne vinegar but it's that it's very similar it's it's pretty much the same thing we need olive oil cherry tomatoes salt pepper I got my salt and pepper right here you know I'll just put

[21:22] that right there so we can we know that it's it exists boom you guys know how I beginning episodes so this is a great pleasure for me we need we need mozzarella balls which I cannot pronounce their name Kelly kick kick

[21:39] killer game kilig Callaghan I don't know we got little mozzarella balls here so those are you know trying to fit these somewhere push these up and want you to be able to see everything have everything laid out we need a lemon and

[21:55] we need some Dijon mustard so I'm gonna grab the women of the fridge here got to use like half of this when I actually make the dressing there's a lemon again let's try and make everything visible here we need some mustard and I have my

[22:11] favorite here which call me call me a fancy-pants but I love the I love my II believe it's I say that it's a French Dijon mustard this and they're the grain

[22:23] sponsored just saying that I enjoy something it's just saying that I enjoy something it's it's just really good mustard and put that guy right there and what else you need garlic we need one clove of garlic

[22:37] got that right here hey I did that looking at the screen that's kind of looking at the screen that's kind of impressive to me and that's it we're gonna make a salad out of this isn't that nice to just see like

[22:50] everything all laid out and so what we need to do is we need to break all these guys down these are the vegetables the the main basis of the salad what we need to do first is make our croutons because those need to cool off before we can do

[23:04] anything with them so I'm gonna place all this stuff off to the side and I'm going to break down this bread because we got to make some crouton oh I'm gonna turn on the oven to let me crank on the oven here putting that at about 400 it's

[23:20] very hard to say with this oven because it's kind of a wily unpredictable thing it's kind of a wily unpredictable thing I'm just gonna get a big bowl and a bread knife this is our this is my preferred salt the south salad tossing

[23:34] bowl you need a big old bowl so you can you can either you know do one of these guys or you can get in there and just manipulate your elements so there's nice to have a big bowl like this it's a pain they asked to clean but it's very handy

[23:46] they asked to clean but it's very handy so alright we got our ciabatta here whoo man that oven gets really hot I guess I'll cut it into strips this way so you know make this bite-sized you want to think about what do you want to

[24:00] see on the end of your fork so we're gonna make these you know it's a nice four size pieces here there we go that's nice that's perfect there you know that's that's exactly what's going to fit on my fork with the

[24:15] what's going to fit on my fork with the one with a cucumber and tomato and the basil where we got by way of a super chat question Jake

[24:35] they're polluting Mariana Knudsen asked for a substitute for time substitute for time which is not a existential question tha I was I was going to make that joke

[24:50] sores but more clever than I am so he's gonna beat me to the really good gonna beat me to the really good philosophical humor what what to uses philosophical humor what what to uses substitute for time it's hard to really

[25:04] substitute for time especially it's it's gonna really depend on the application time is a very unique flavor and you can't really like you know throw something else in its place you really need to you know it looks let's say it's

[25:18] a stew let's say it's a beef stew you know you can substitute with with damn near anything I would go rosemary I would go parsley and and and just you know bring those flavors in but you know if we're talking about what else uses a

[25:32] if we're talking about what else uses a lot of time Matan things that use time right now it to me rosemary thyme parsley sometimes sage those are I would say interchangeable but they'll play so nice

[25:48] together that if you don't have time for some reason then you can potentially you know substitute with rosemary or with you know just just just maybe sage again it really depends on what you're doing what else we got another $25 donation

[26:07] from San mace oh very much thank you thanks to Sam you're going nuts that's crazy that he gave us some of his favorite salad toppings which I think we can agree on some of these pickled beets roasted garlic dried tomatoes olive oil

[26:21] mozzarella balls or a big pickle family here so anything pickled I'm up for this is a pickled household yes we we love pickled things I'm personally really really partial to pickled radishes I'm crazy about those so just

[26:37] just to do know what I'm doing I'm just hitting this chopped up ciabatta with a little bit of olive oil salt and pepper and then we're going to toast these it's and then we're going to toast these it's a nice crouton so but we want every as

[26:50] much as possible even in salads you want to try to season separate elements we can season the hell out of the salad itself all we like but if then we have bland croutons and there was no flavor then they're gonna stand out and you're

[27:04] gonna need to accompany every you know every bite with a crouton you're gonna things that have salt don't have pepper so we want these to be well-seasoned and oil these are these are really well coated in oil because we want that like

[27:19] coated in oil because we want that like nice deep Brown that will you know we're nice deep Brown that will you know we're only gonna get if we get really there we go and I'm just gonna grab a baking sheet quick go I'm fresh out of

[27:35] parchment paper this is a first rolled babby we're spreading these outs on a babby we're spreading these outs on a knots parchment paper lined baking sheet and I've got my oven preheating to 400 as soon as it's gets up around that

[27:52] temperature I'm going to toast these guys for I don't know maybe like five trying to make sure that they're not overlapping that's gonna prevent them from getting nice and crisp you want them crisp but not too crisp because you

[28:06] want your fork to be able to pierce them when you're getting a bite of salad croutons that you can't get your fork into that's not a double entendre swear

[28:20] into that's not a double entendre swear it's it's it's very hard to eat a salad when you got like really like you know crunchy croutons because you try to stab it with the fork and it just breaks in half and the this is it's nice to have a

[28:34] bread all right so there we go I've got all gonna set this aside we're not even watching the set because

[28:48] the dressing for the salad has oil in it so who cares now what we can do is we can grab my shiny new knife and I'm crazy about I just got this guy two

[29:00] weeks ago when we were in California it is deadly sharp and I'm hoping that I don't severely injure myself National House mats a national television House mats a national television national you too blurry

[29:15] I'm scarring up my table real good here these with these knives if you guys obviously we're not doing a live stream of that because that's super boring but to sort of combat these scars that you end up with on wooden cutting surfaces

[29:30] hit this guy with some mineral oil and/or beeswax to to preserve and seal your wood cutting surfaces I'm seeing some super chats here geez Sam Mason

[29:43] some super chats here geez Sam Mason thank you again and Philip mock my team is the latest Filipe lateen toss salad and scrambled eggs you know III mentioned this before we might do that if we're feeling frisky if

[29:58] we're feeling up for it I'm gonna I'm gonna give this guy a little rinse real grit on there sometimes when you get a cucumber you know they got that little bit of grit on the outside from from being

[30:10] grown and nice fresh soil there we go lose this like that and then cut them into bite-sized pieces like that you know you

[30:27] know you don't want like a huge chunk of cube cucumber you want it to be part of your bite the rest of the salad just think about you know what I like to see on my fork so I'm trying to go back for that I don't think I'm gonna have enough

[30:39] cucumber so forgive me for the lack of cucumber in the cell but kind of roll with the punches sometimes there we go get our cute and I'm going to maybe if

[30:55] you have for this red onion I love a lot of red onion in my in my in my salad but some you know one overdo it you know crazy I'm just gonna now I've covered crazy I'm just gonna now I've covered this on past live streams and you know

[31:11] this is no exception a great way to learn how to chop an onion if you're worried about nicking your fingers or you know cutting off a finger I don't know is to have your onion like this cut it in half from the the roots to the tip

[31:30] I don't know what they're called huh the you're cutting it in half lengthwise not width wise so you've got the rings going like this and then we're going to peel like this and then we're going to peel back the top most layers the dry you

[31:45] gonna throw away anyway and we're going to sort of make a handle out of that so this guy's giving me a little bit of trouble right now just going to pull

[31:59] this back here we go come on everybody's watching there we go come on and what we watching there we go come on and what we get is a little makeshift handle see you're gonna hang on to this and you can safely you know I got to cut these a

[32:17] little bit bigger whoops cut that a little small it's okay it's okay I just nice big pieces what else we got going on over there Jake well I'll tell you what we got buddy oh we got a very generous Sophia

[32:36] buddy oh we got a very generous Sophia Sophia $85 oh my god Sophia thank you so much Sene thank you so much she has a question yeah best best breads for homemade croutons also I've heard that bread is supposed

[32:49] also I've heard that bread is supposed to be stale is that true not necessarily to be stale is that true not necessarily this bread is fresh as a daisy and I'm personally for croutons I like ciabatta this isn't ciabatta it's

[33:03] got a nice light airy texture here I'll change the focus of the camera here so we can get a nice close-up let's get a real you know there we go right there so you can see it's got a nice Airy texture it's very you know stretchy and

[33:18] glutinous it's is it's a chewy bread and what you know once we toast it we're gonna have a nice crisp exterior and we're gonna have hopefully still a light

[33:30] chewy soft interior which is going to make it easier to eat and it's it's great crouton if you want to make you know the kind of croutons that you get in a bag or whatever at the grocery store if you want to get those kinds of

[33:46] flavors going you know hit this with some garlic powder some onion powder some oregano you know just like you your basic Italian seasonings and that's is preheated now so I'm gonna throw these in and let's keep an eye on these

[34:01] these in and let's keep an eye on these because I have a a track record of burning my croutons very easy to do that so I'm gonna you know I'm gonna do is I'm not gonna set a timer because that's that's interrupting Wow I'm seeing John

[34:18] riddle $100 thank you so much that is incredibly generous hey bad it's just tuning in been looking for the stream looking forward to seeing you in action dude I can't thank you enough that is an unbelievable

[34:32] unbelievably generous contribution to the stream really all you guys whether you're giving a dollar or a hundred dollars I cannot express enough like how much I appreciate you supporting the livestream

[34:46] appreciate you supporting the livestream tuning in watching and and supporting in any way that you that you can be it with your presence or with your your contributions and that's an incredibly generous one thank you so much cannot

[34:59] thank you enough and along with Sophia and along with Sophia Hanif and Sam Mason and Michael Urbanek like you guys are so so kind and HOD flogs

[35:12] I know this is not your first your first contribution so thank you so much contribution so thank you so much what meal has the best food let's see I what meal has the best food I mean that's tricky I think dinner personally

[35:26] I'm a dinner guy and Michael or Bannock my boys Gavin Nicholas would love for a channel Gavin asks you a recipe for mozzarella sticks kids um Michael or

[35:38] benek to your boys Gavin and Nicholas thank you guys so much for watching I do have a recipe for mozzarella sticks and as soon as I find a good reason to to as soon as I find a good reason to to put it in the show I will be sharing it

[35:51] yeah I wouldn't say it's anything special like mozzarella sticks even in their most basic and unsophisticated form are awesome so why mess with a good thing and that is to just take you know string cheese and double batter it I

[36:06] prefer a wet batter and I like to start with flour to help the better adhere to the cheese so it hit it with flour like flour gets stick all over the cheese and dip it in the wet batter and deep-fry and you know the wet batter should be

[36:23] full of pepper and garlic and all that good stuff to just get that classic sort of pizzeria flavor going on Gavin Nicholas thank you guys for watching thanks for for for showing your dad the show or vice versa I don't know

[36:36] who showed who but some thank you guys for joining and thank you for watching for joining and thank you for watching yeah and then we got epic gaming guru and what kind of comments go great with the salad grilled cheese may wait grated

[36:50] I mean we're gonna make a very simple dressing that is a it's a universal dressing you can use it on almost any salad it's it's a classic emulsification salad it's it's a classic emulsification of olive oil lemon juice mustard salt

[37:04] of olive oil lemon juice mustard salt pepper that's it and it is it goes with almost anything and it goes especially well with this and that's the condiment that I would recommend cheese we're gonna be putting mozzarella in this

[37:18] mozzarella balls in there so you don't really you don't need any other cheese elements that's enough cheese I think but I'm not you know I'm not you're the like with your salad being toss it however you like and yeah that's that's

[37:34] what I would recommend you know as I'm waiting on these croutons odd vlogs I like breakfast but with food there is no wrong unless it's liver hey hang on there's some great liver out there I admit you know I'm not gonna come out

[37:51] and just say like I love liver and onions because I don't but you know chicken liver mousse duck liver goose liver I mean you can't beat it sorry that doors making a weird noise okay I'm smelling warm bread that is

[38:07] when smelling right now so I'm grabbing up glove check on these guys maybe give them a little toss he tosses my my man Brad Leonie would say so they're smelling good but they are not tested yet no sir we need them

[38:22] firmer they they're they're firming up but we need we need a crispy exterior soft interior and I'd like to see some better browning my ovens at about 425 right now this somethin's goofy though the sevens given me some real challenges

[38:35] the sevens given me some real challenges because it's when it heats up the door stays open which is driving me bonkers if anybody knows how to repair that in a Viking commercial range hit me up because I need you to come out here and

[38:53] fix it I'm getting oh we gotta have these Tomatoes that's what we got to do am I missing anything Jake what's going on over there no so

[39:05] far so good I've been waiting to ask you a question from Jeffrey Langdon every language I'm a favorite Rochester restaurant oh my goodness I mean here's the thing like I haven't spent that much time I go back there to visit my family

[39:20] that lives there but I haven't spent enough time recently to have the scene any of the like new additions to the culinary scene like the most recent one

[39:32] the newest restaurant I think I've dined at has been like roo-roo UX which I at has been like roo-roo UX which I believe opened like six years ago um and I've heard that there have been some great additions to the culinary scene my

[39:45] great additions to the culinary scene my current favorite is gee whiz it's got to be it's got to be dinosaur which you know we have a couple down here in New York so I don't miss it that bad and I get to go ghosts go see it I also love

[39:58] sticky lips mastica lips they just closed but I rest in peace sticky lips thank you for being part of our lives I meant to say country sweet they make meant to say country sweet they make amazing wings that taste incredibly

[40:13] unique they're very fruity and acidic Jake what's your favorite restaurant Rochester you you spend less time than I have because your family moved to Boston you know I think country sweet is a great answer can't go wrong with the

[40:28] plum garden Oh with the plum garden in Picasso yes Oh with the plum garden in Picasso yes can't forget about mom asan's mom do you wheezes favorite restaurant shout out to the great brother wheeze brother weaves

[40:43] if you're watching thanks for watching the you know actually I'm sorry there is the you know actually I'm sorry there is a there's a restaurant that I went to recently called the revelry not the rubble just revelry and wow that place

[40:57] to toe with some of the better restaurants in New York City I really their shout out to anybody who knows revelry in New York yeah they they they

[41:11] make it they make an amazing meal and there's another place that one of our friends that we graduated from high school with was the Executive Chef when they were designing their menu I won't say her name because I know she wants

[41:25] her name said like that but it's called a village bakery and they make a mean breakfast he's done like in breakfast food weird getting weird gaming or food weird getting weird gaming or whatever your name was odd vlogs they

[41:42] make this thing with cheddar sausage and Gruyere cheese on a biscuit with egg Gruyere cheese on a biscuit with egg soft scrambled egg it is nuts and it is Rochester and one best breakfast I've had ever it's really great we'll have

[41:57] some real hot bread here let's take a look it's there looking good and want them a little bit more good they're almost there it smells pizza in here cuz we got oil soaked in our bread soaked in oil and that's

[42:12] our bread soaked in oil and that's essentially what pizza it is so just preemptively first off I'm gonna get this off the stove because it's nice and hot in the help but you can see that I've got like pretty much equal amounts

[42:24] of like visually equal amounts of each of these elements see that may be a they're so pungent whoops even less now cuz I just drop some but

[42:36] you can see like you know this is this is going to be a visually appealing mix is going to be a visually appealing mix once we get it in here am I missing any elements of the the mozzarella balls here and so we want also an equal amount

[42:52] I'd say to this of mozzarella balls clicking clicking can somebody tell me obviously don't know what I'm doing I'm gonna dry these off a little bit I don't want that extra mozzarella water messing with my blowing up my spot so I'm just

[43:12] around on some paper towels a little bit and that will take care of business I'm how many tomatoes I made there I definitely made make way too many croutons but if we're gonna make Caesar later we're gonna need all those

[43:28] croutons so hopefully that will not have been a gaffe on my part there we go got a nice dry mozzarella bowls and I'm probably you know I'm chopping up too

[43:41] much here cuz I'm pretty sure I'm gonna eat some these are pretty irresistible are a little bit bigger than nobody else but you could fit all these elements on

[43:55] but you could fit all these elements on one for pull one enough for full and you know that's that's that's the endgame that's that's what we're trying to get I cutting cheese and I could be doing this with a butter knife but like you can

[44:08] just feel how sharp a knife is sometimes and scares the [ __ ] out of you I'm sorry I've kids watching this scares the heck out of you whoops sorry what were their

[44:23] names there's a J and a G I believe Gavin and there's a J and a G I believe Gavin and shoot I lost it but thank you guys for watching sorry I just were that's bad word don't say that and there we go look

[44:37] at that see that's like after I eat one that's pretty much equal amounts of the mozzarella element see that perfect and now we can we can start getting ready

[44:51] for the for the dressing how about that oh you know what I gotta be careful don't want to burn my bread I said I was gonna do it and I haven't these are

[45:03] perfectly toasted this is really hot some of them we go over for a second for that though that's perfect perfect perfect perfect and they are very firm I can feel that there's still a soft Center in there but

[45:17] little bit more forgiving a little bit more pliable so I've taken them out of because I don't think there's anything else I have to toast and then for

[45:30] dressing we got a really finely chop the shallot I'm probably just going to use half the shallot but it's the same procedure whether we're doing a big ol onion or we're just doing a tiny shallot we're slicing in half slicing off the

[45:42] we're slicing in half slicing off the end we are pulling off the outer most tough layer until we get a nice you know nice soft shout underneath and then we

[45:56] nice soft shout underneath and then we are placing cuts down the length of the object this time very close to one another because this is a dressing we

[46:08] want this to be part of the emulsion and to do that we want to be suspended in the emulsion so to do that we need very very small pieces so I'm cutting across very small pieces so I'm cutting across and then go and now I'm just gonna make

[46:22] tiniest little slices that I possibly can to slice my finger off I'm live normally

[46:36] right now and I cannot afford a grievous injury on the internet with everybody watching I can do that when the cameras you know rolling in private that way if

[46:48] horrible and gruesome then I won't all right so for the then I won't all right so for the dressing we've got a little bolt and grab blue bolt and I'm just gonna dump this shoutout in there there we go it's

[47:06] before adding the shallot but whatever it's fine so I got my shell in there I it's fine so I got my shell in there I need a clove of garlic grated so I'm going to take this garlic and I'm going to give a little little Boop and I'm

[47:24] going to peel it and I'm trying to keep it hold just because I'm gonna grate it and if I really smash it then you know it's gonna be a pain so that was easy enough I just pressed it a little bit so it's not smash it but just it just to

[47:37] get that skin off so now I need a microplane grater like so and you know microplane grater like so and you know we're just gonna be easy peasy and I

[47:49] because then you know the flavor just becomes really intense and it's also these pieces that are so small they you know you you could chop this garlic up really finely but this just makes it instantly into a paste that just like

[48:04] instantly into a paste that just like perfectly incorporates into a sauce or dressing see that we just got like a lump of garlic mmm I mean I'm I'm pure

[48:17] Bradley Oni when it comes to eating raw garlic I know that there is a I believe that there's an e.coli concern with eating raw garlic I think so please do

[48:30] that at your own risk but you know that's really good so do what you want all right so we got some olive oil here and yeah I'm just gonna toss and smell of oil you know generally I don't think

[48:44] I've ever measured anything for a dressing the only thing we want to do is not have too little dressing that's the only problem you can really run into but what I'm really going for here is a few tablespoons olive oil to you know half a

[49:01] shallot to one clove of garlic - I'm guessing half of this lemon we want about the same lemon amount of lemon as we had oil I'll take a break from

[49:15] anything I need a kid to catch up on there on the Commons they miss you yeah but you know you got to get the instructions out you know it's it this

[49:28] is an instructional show so you know I think that was an informative moment there we're almost ready to go with mixing all these things together as for questions I got a question can I use black canned black beans for poil

[49:42] black canned black beans for poil appacha absolutely yes you can I would in fact recommend that wholeheartedly I I can't think of a scenario in which can

[49:55] black beans are better than dried somebody correct me maybe I just don't saying to my friend the other day that I'm not even a huge fan of beans I know they're an inexpensive and tasty and really amazing foodstuff but personally

[50:11] really amazing foodstuff but personally I just I'm not crazy about them but I you know I I can't imagine anybody in the world that's gonna be able to taste the difference between dried beans that you've rehydrated overnight and boiled

[50:25] slowly and the stuff that comes out of a can like canned black beans are perfectly fine and I every time I've made paella pontius since that episode much great flavor in there between the the bacon and the

[50:39] and all the other things you put in there you're not gonna notice if if you I'm just getting a whisk out of the pardon my mascara for a second that's

[50:52] been the whisk out of the dishwasher because I got some freshly washed dishes over there this is my smallest whisk that isn't a tiny whisk and I would love to use tiny whisk I know you guys are big fans in making this dressing but

[51:05] it's not big enough to really get the air in there and create an emulsion we need a bit more whisk for that I'm going to hit this dressing with some salt and pepper you know look at your ingredients

[51:20] look at your your your croutons and all this stuff here and think like how if I this were all in a bowl and I were just solving it how much would I need and solving it how much would I need and just go go with that and it's better to

[51:34] under seasoned than over seasoned obviously cuz you can't you can't go obviously cuz you can't you can't go back when you over season so she shoot back when you over season so she shoot shoot conservatively and and and and

[51:46] correct as necessary the last thing we need for this is a bit of mustard I'm just gonna grab now the mustard is kind of like cheating with making a set a dressing emulsion because it's it's it's so thick that it just kind of like does

[52:01] it the work for you I'm gonna add you know maybe a tablespoons worth to this I don't want it to be mustardy I just wanted to be in elements in the in the

[52:14] dressing and you know making an emulsion out of out of vinegar or olive oil or lemon juice and olive oil it takes a little you know it takes a little a little work here but thanks to the mustard yeah this is going to emulsify

[52:28] mustard yeah this is going to emulsify almost immediately and it already is see that it's already it's addressing and it's just the most simple and

[52:40] and it's just the most simple and beautiful dressing made from things you understand if you don't always have lemons in the house you could use you know lazy lemon juice if you wanted but you know fresh lemon juice is

[52:54] distinctively I can't tell you why because I'm not large enough of mind but fresh lemon juice is simply better than canned lemon juice in my mind it has

[53:07] canned lemon juice in my mind it has higher acidity it's great now let's grab a bowl and let's start getting these guys in here there we go

[53:26] getting these guys in here there we go everybody in everybody into the hot tub there we go got all of our elements in here I'm going to add the basil at this stage you can add it to the dressing if you wanted well I don't know why I'm not

[53:39] I'm gonna I'm gonna cut it I'm gonna julienne it I'm gonna cut it in strips if you were mincing it you could add it to the dressing but strips might they might like not together and you know make a end up as a ball of basil in your

[53:57] make a end up as a ball of basil in your dressing so I prefer to yeah just I'm little chop just to make sure it's all in bite-sized pieces there we go get all

[54:12] I'm using I just I'm low on basil because I made I I just I'm low on basil because I made I made what's called a pesto last week and kind of tapped me out of Basel a little bit and just in case this is still

[54:27] popular from I have left we want this to be cooled off though and these are cool like you know this is it's the old one I'm just gonna I'm gonna let those sit some questions while we're letting those cool off just cuz the add warm croutons

[54:41] to this you know the cheese is gonna soften up and melts and it's just it's not gonna have the nice light crisp kind of kind of textures that we're looking of kind of textures that we're looking for so yeah make sure your croutons are

[54:54] totally totally cooled off while we are waiting I will clean off the table and any any pressing questions I'm seeing some more very generous donations I've vlogs another hundred dollar donation I cannot thank you enough that's nuts and

[55:10] can we see the view out of the closest window I haven't been to New York and so though I've never live there although the camera stays put that's fine two men I would honestly show you but we've got these cameras so wired in to this

[55:27] apartment like they there's there's three wires going in and out of each of these cameras they are plugged into these which this is probably gonna blow your mind a little bit when I see I don't even know if I can do this they're

[55:40] can't I would love to show you the monitor but it's theirs to make cables Conan so I can see myself and then there's an HDMI going into the other room where Sawyer is working and he's controlling the camera feed I'd love to

[55:54] show you but like this place is hardwired hardwired III well maybe what I can try and do is like tweet a photo or something I do have a lovely view here I love this

[56:06] apartment I've been very very lucky and very very blessed to to have you guys supporting me and helping build up the show and as a result I've got an

[56:18] apartment that is amazing for both making the show and for living in it is mostly for making the show I would say maybe 80% of the square footage in this apartment goes towards content creation but it also happens to have

[56:33] but it also happens to have sick view I didn't build this kitchen for anybody that's curious this kitchen came like this whoever owned this came like this whoever owned this apartment before me

[56:49] they custom built it from me because it is perfect in the show you know this this kitchens very wide and there's a lot of space that way which we need lights everything's got to go over there and in my last apartment that way was

[57:03] and in my last apartment that way was the was a wall in the fridge and so it was just in the middle of everything and luckily I've probably got like maybe 10 feet of room past this table so there's plenty of room for the lights and the

[57:15] cameras and monitors and stands and all the all the stuff that goes into making this show work but thank you again so much for your donation I'm sorry I can't fulfill the request right now I wish I could because it is a cool view and I'd

[57:28] love to show it to you if you want to see a close approximation of the view check out the three million subscriber episode there's a segment where I'm up on the roof and that is my roof and that is the view from my roof and it's it's

[57:41] it's pretty spectacular and I'm very thankful to to have something like that thankful to to have something like that it's really great so odd vlogs thank you Zecharia Partridge 50 Australian dollars which i think is close to US dollars so

[57:55] again thank you that's incredibly generous he says thank you for getting me interested in cooking I that's very touching and very happy that I could play a role in that that that is that is really lovely to hear and I'm very happy

[58:09] any role I could have played in that is very meaningful to me so thank you very for the kind words that's really really kind john riddle $5 thank you so much

[58:21] what has been your favorite episode to film great stream by the way thank you film great stream by the way thank you umm favorite episode of film what is that noise there's a dripping noise and it's freaking me out I think I turned

[58:33] the AC down too far and it's dripping or something my favorite episode of film something my favorite episode of film has been geez I mean it probably has to be Tim Fano was one of my I think was the second second episode

[58:47] yeah second episode I ever made Sawyer was there for that for that one I put in you know I put in 14 hours of active work making that temp on Oh filming it and making it I stayed up all night you know I was working a full-time job at

[59:01] making all the elements the meatballs and the pasta and the you know everything they went in there and then the next night I had Sawyer over I had some friends over from work and we just dug into the thing and it was just magic

[59:14] so whereas his now-wife were there would you think man that was were there would you think man that was a really special thing it was quite a presentation and it's got me hungry for another one you know like I don't know I

[59:36] you know maybe I will make that again maybe for some milestone I would love to special it's not like it's it's not like you know mixing those flavors together makes something magic the flavors are very

[59:51] good but they're nothing you know crazy or spectacular they're just good but what makes this special is the presentation obviously and you don't family you make that for your friends you make that for a party

[1:00:07] you make that for a party and people's reaction to it and people's appreciation of it is what makes it so special it makes all your work hard work really worth it and seeing you know people's reaction to it hearing you know

[1:00:21] when I opened it up and it was just right it was really something special and something that I'm going to remember for a very long time and that makes me

[1:00:34] something I'm never going to forget so thank you so much for for for sharing that with me Jake and everybody else was there just a kid $5 thank you cooking

[1:00:47] that's not a bad idea I mean you know it's the Morris hot right now scrambled egg 81 I remember you from before thank you for your generous contribution tonight what's the whiskey of choice tonight I've been drinking basil

[1:01:01] Hayden's which is a favorite bourbon it's reasonably priced I think it retails for $40 a bottle it's James Bond's bourbon of choice

[1:01:14] it's James Bond's bourbon of choice according to one Ian Fleming novel do if that information what you want Jake would you like one of these are you good yeah I'll take one why not all right yeah when they pour you one up here

[1:01:28] mustn't drink alone I hope you guys are having one with me if you're of age and having one with me if you're of age and you know we're able to partake would you

[1:01:40] like rocks are you going to eat I might do a rock or two please I'm sorry I poured it now I'm gonna be a bumbling mm-hmm rocks there we go it's ready when

[1:01:54] mm-hmm rocks there we go it's ready when you'd like to come in so Jake's gonna you'd like to come in so Jake's gonna come in and grab his whisky and thank make the show happen bud it's my man yeah Cheers

[1:02:10] it's my man yeah Cheers here's to a healthier stream sort of a here's to a healthier stream sort of a good Christian that's that's a weird

[1:02:25] inside joke this way I have we won't we won't go into that so it's time especially now that I just said a good Christmas stream it's time to toss our salad who's ready to toss some salad little babby I'm gonna firm maybe half

[1:02:41] of it because again I want about as many croutons in there as there are tomatoes croutons in there as there are tomatoes or as there are mozzarella balls I want I want equal proportions of everything so you can see that there as

[1:02:56] I give this a toss I feel pretty well we well-proportioned I think yeah don't something good maybe a little heavy on the tomatoes but look at that that's that looks nice that looks like a panzanella salad and then

[1:03:12] for dressing salad obviously you know be conservative you don't want to overdress I think I'm not gonna use all this and probably use about that much no wonder probably use about that much no wonder these are though how much I learn that

[1:03:27] these are though how much I learn that the hard way what there we go the hard way what there we go that's that's looking nice I hope you

[1:03:40] that's that's looking nice I hope you guys are getting that crunch in the mic much last room you mentioned a favorite dish to cook how about a basics episode

[1:03:52] dish to cook how about a basics episode into food you love for the food fight from hook that's the second time somebody's asked for the food from the somebody's asked for the food from the food plate hug just can use the rest no

[1:04:09] Ryan hailed that Goods a little bit it's going straight to the head God okay now

[1:04:23] Jesus sorry okay okay we got this we got this Andy huh so as I showed on the livestream I've been all about plating up salads on big wide plates cuz look at it really showcases everything that's in the salad mmm that

[1:04:37] happens sometimes but it really showcases everything in the salad and just it puts everything on display really nicely oh damn it I'm sorry if really nicely oh damn it I'm sorry if that's really loud folks okay but I mean

[1:04:55] okay I'm gonna take I'm gonna take a one-minute break folks I'm just gonna drink some water and get whatever crouton dust out of my throat we're you throw up the back hard

[1:06:53] hey folks I'm alive rumors of my death have been highly exaggerated whoo that was a close one though I inhaled that that Kreutz on a big big piece of that that Kreutz on a big big piece of that cruise huh went straight my lungs this

[1:07:08] there might be an occasional coffee er in there but art you know my suffering has paid off because we got ourselves a really beautiful salad here it hardly

[1:07:20] qualifies as a salad because it's loaded with cheese and bread uh-huh but there are vegetables in there there's no roughage but it'll it satisfies the requirements of being a salad mm-hmm

[1:07:34] salad mm-hmm that dressing it's just some nice and that dressing it's just some nice and bright and you know it's mm-hmm it's gonna kick that kick the hell out of anything you ever got in a bottle

[1:07:48] homemade salad dressing is so crazily better and if you're scared part of me if you're scared of making an emulsion if that sounds too stressful if that sounds too stressful put it in a bottle in a you know

[1:08:03] put it in a bottle in a you know something like this or in darkness sorry something like this or in darkness sorry who maybe I am dying put it in a bottle

[1:08:19] and give it a good shake and that's going to emulsify for you all the all the moving action is going to introduce introduce tiny little air bubbles into

[1:08:31] introduce tiny little air bubbles into the oil end and acid be it vinegar or lemon juice mixture and you're gonna get a nice thick creamy dressing it's a

[1:08:44] magical thing that I wish that all of you get to experience much basil in here I just you have tiniest little buddy basil on that on

[1:08:59] that piece of cucumber and it's just it's just a lie fool let me grab the lights here and then I'll bring it into the other room where Jake and enjoy it

[1:09:11] the other room where Jake and enjoy it because we have not had dinner it's it's it's eat what you kill here at Benjamin basics with babish see that I have almost every ailment let's see my fork went in there without

[1:09:25] let's see my fork went in there without breaking the crouton see that one way breaking the crouton see that one way come on and even old school yeah fork

[1:09:38] without breaking it that's a good crouton right there you can see I've got some onion I've got some cheese I've got tomato boots on and and cucumber I've got every element on this one to fork is back very tiny lefty

[1:09:55] this one to fork is back very tiny lefty loosey there we go and mm-hm now that my loosey there we go and mm-hm now that my throat has cleared up I hope I'm going throat has cleared up I hope I'm going to attempt to eat a bite of this against

[1:10:10] to attempt to eat a bite of this against doctor's orders here we go

[1:10:38] whenever I chew or I shaved my head with a you know rotary razor with an electric happening in your head nobody else can hear it so wonder if that was very loud hear it so wonder if that was very loud as loud for you as it was for me that is

[1:10:54] really really tasty it's light and fresh but it's also got you know these savory unctuous elements to it the bread and the cheese it's a great sound it's it would be a welcome side to any meal would be a welcome appetizer I wouldn't

[1:11:11] say you know main course but throw some grilled chicken on here god damn it um there are some grilled chicken out here you got yourself a main course or some grilled tofu or whatever you want you know whatever whatever floats your boat

[1:11:26] know whatever whatever floats your boat so I'm gonna have the rest of this for so I'm gonna have the rest of this for dinner later on for now I'm gonna bring it into the other room where if Jake would like something can enjoy it okay

[1:11:39] all right well I already left oh come on over that's fine over that's fine come on over I'm skipping a glass of

[1:11:52] come on over I'm skipping a glass of water time here I'm gonna be tween he's a he's a mason jar like the lake like this is a barn wedding or something I this is a barn wedding or something I can't I can't really talk to her oh okay

[1:12:10] can't I can't really talk to her oh okay sorry for the interruption foods breaking them but they're still really crisp crunchy but also bread chewy it's

[1:12:25] anybody's ever said to me man thank you Jake gonna save me so oh all right okay folks I'm breathing again sort of hmm I say now let's take a quick

[1:12:45] break to answer any questions you all have if you got any questions shoot them to me now I'm gonna take a five-minute break before I make the iceberg wedge salad which is next up on the new list Jake sorry all right

[1:13:03] okay Jake Scott turned his mic on and just for the onion the uninitiated I call him Jake because that's it's a reference to his last his last name's not Jake but it's it's close and that's that's why I call him that so it's a

[1:13:17] I just don't wanna get anybody confused mmm delicious bread salad by the way Wow have a couple questions lined up you ready to roll hit me okay Babbitt what's your opinion on carbon

[1:13:32] steel hands how do they compare to cast iron in your experience iron in your experience carbon steel requires a little bit more require the same amount of maintenance carbon steel requires that you season

[1:13:46] your own pan usually cast iron comes pre seasoned and seasoning your own pan can be challenging but it's a fun challenge for anybody's up for it and it it's obviously it's not as heavy as cast iron the heaviness and the dense the density

[1:14:03] of this of the iron and cast iron is what helps it really retain and distribute heat but carbon steel can you can get it so hot and it's great for searing things serious takes doing stir-fries carbon steel wok I wouldn't

[1:14:18] go in the way I was you know a friend of mine recently wanted to use a nonstick wok and I was like what because you need to

[1:14:30] get walks ripping hot to do a proper stir-fry and I wish I had a chair that's stir-fry and I wish I had a chair that's next time but I it they're they're good

[1:14:46] the challenge and maintaining them and building up you're in the seasoning I building up you're in the seasoning I highly recommend them what's next next

[1:14:58] I'm curious about this what's your opinion on salt blocks I've seen you use them but is it a go to is it a must have I would not say it's a must have or go I would not say it's a must have or go to they're interesting because you can

[1:15:13] get them freezing cold you can get them ripping hot you can cook things on them you can show things on them they're very nice for presentation I served some some nice for presentation I served some some smoked salmon for a not a Hanukkah yeah

[1:15:30] smoked salmon for a not a Hanukkah yeah it was a Hanukkah meal and I've served little bit of saltiness to it it does in part salt on whatever you're serving on part salt on whatever you're serving on it we're cooking on it especially but

[1:15:43] it's I feel like it's mostly for show I've never been like oh thank goodness I had my salt walk that's never that thoughts never passed through my mind thoughts never passed through my mind it's it's for show mm-hmm it's very

[1:15:55] showy it's very cool to show up to a friend's house and for them to make you something with a salt block I was given and they last forever I was given one as and they last forever I was given one as a gift for about for my brother six

[1:16:08] seven years ago I still have it and I still use it and they do last a long time so you know it's a it's a great gift you know people might give it a shot try using it they might only use it once a year but it's an interesting and

[1:16:23] fun sort of thing to try out culinarily what's nice mm-hmm okay next this is a great question William Britton when washing your face how high up do you go

[1:16:46] is cuz no [ __ ] I asked myself that question every morning I swear like when I'm washing my face I feel like my hairline and I'm like why don't I just do the whole thing and you know I shampoo up here like I'll shampoo my

[1:17:02] beard and then I'll put a little bit up on the dome so it gets washed but then I'm like why don't I you know when does my face stop and when is my head start so really I use the hairline as a guide I can feel the roughness where my

[1:17:18] hairline begins it's you know it's up here now it's it's graduated North for here now it's it's graduated North for the past few years but that's that's the the rules that I live by I live my life but that's a great question thank you

[1:17:32] all right great I only have two more I'll give you a business question and then a just a fun question the the business the business question is will

[1:17:45] you be making any more food from video games yes I will in the very near future in fact people have been suggesting something from a game that I've been playing which is the new Marvel's spider-man on ps4 and on maize wheat

[1:18:04] spider-man on ps4 and on maize wheat wheat cakes and some chicken dumplings remember but there I think there are three recipes that show up in that game three recipes that show up in that game and on maize wheat cakes are apparently

[1:18:17] and on maize wheat cakes are apparently a whole meme amongst the comic book way to go they sound like whole wheat or buckwheat pancakes so not too exciting which might why I might do all three but um yeah

[1:18:31] list there's always things to do from Skyrim is coming up on its anniversary I believe and it's I can remember how many years but maybe 10 years oh my god that makes me feel that it's ten years oh

[1:18:45] it's not 10 years but Skyrim is coming up on its anniversary so sweet rolls up on its anniversary so sweet rolls boiled cream treats all the things that you know you wonder what they are and and things that I hope that I can

[1:18:59] recreate 1 Dec Zelda breath breath of the wild there's always things to do the wild there's always things to do from there the Dutch not Dutch German no black forest cake I believe it's called that is featured in portal the cake is

[1:19:16] alive but it there is a recipe for it in the game so that's something I've been foods to do in the near future and I will be doing them absolutely ok and now one more pleasure the pleasure question mmm

[1:19:31] what was your favorite West Wing episode I feel like this is gonna be everybody's I feel like this is gonna be everybody's answer but the season 1 finale into the first two episodes of season 2 are some of the best television I've ever seen I

[1:19:44] of the best television I've ever seen I weep incessantly during the season two first two episodes of season two when they're explaining everybody's backstory and you're wondering like is Josh gonna survive I love those episodes and I

[1:19:59] out there were more interesting answers to that question it's it's it's it's an amazing hour and a half of Tell than that there 45 minutes of pop right so that's 2 hours and 15 minutes of television those three

[1:20:13] a movie and some of the best I've ever seen so there's my answer if I had to choose like a fun like a silly one it'd like a fun like a silly one it'd probably be the what's the name of it

[1:20:26] it's like Jefferson's wheel of cheese episode or something like that and it's referring to a time when when I think it was Thomas Jefferson Jefferson or Andrew Jackson I think would would have a giant wheel cheese at

[1:20:41] the White House and would invite anybody who had any kind of concern to come in and talk and they let all these you know weirdos come in people want to build a highway for wolves which features a young Ron Swanson by the way as an

[1:20:56] young Ron Swanson by the way as an animal conservationist funny and also what's his name from Scrubs Ted from Scrubs comes in and he's talking about like monitoring for UFOs and it's just fun because they connect with like

[1:21:08] everybody and they it sort of grounds them a little bit it's a great episode anyway that's a very long answer to a very simple question but thank you thank very simple question but thank you thank you for asking it so those are my

[1:21:22] favorites okay well back to salad making shall we oh now let's see next up we are making a iceberg wedge salad and for that we need to fry up some bacon so let

[1:21:37] in a moment we're gonna be heading over to camera two which we haven't done yet this episode four so four it could be uninitiated prepare to have your minds uninitiated prepare to have your minds blown

[1:21:52] really splurged with the bacon for this episode and I got this Peter Luger bacon this there's one two three four five strips of bacon in this entire you know twelve ounce so three quarters of a pound pack there's five strips so this

[1:22:09] is some serious bacon I kind of wish I was oven roasting it because I'd love for it to be really evenly cooked but we have a second camera and we should be taking advantage of it so I'm going to pop this open and bacon has always been

[1:22:24] pop this open and bacon has always been a confounding packaging to me it's like this is always a gap like this there's always the you know gap that you think you can pull apart and you just can't do it it's not it's like clearly not made

[1:22:38] for that you end up cutting it open so that's what I'm gonna do there we go the scissors that I can get dirty and I'm just gonna but yeah this

[1:22:51] is for those who are familiar with steakhouses Peter Luger is kind of the steakhouses Peter Luger is kind of the holy grail of New York steak houses mmm it's an institution that was established in 1887 so that's a very old restaurant

[1:23:07] it's not the oldest restaurant the oldest restaurant in New York that honor goes to old homestead steakhouse which I can't tell you the year that it was established but I can tell you that they shove the fact that they are the oldest

[1:23:22] restaurant in New York down your throat so I know intimately how old that record that that is the oldest restaurant in New York there we go okay I'm gonna grab New York there we go okay I'm gonna grab my nonstick pan this is uh you know I

[1:23:36] recommend this to all beginner cooks this is a t-fal professional 12-inch nonstick skillet and not only is it like a super slippery here when you first get it at least before you get tiny little scratches and

[1:23:51] before you get tiny little scratches and inclusions that it you can cook eggs in here with no butter like it is so so slippery and it's got this great temperature indicator again I'm not sponsored by TfL I'd love to btfl can we

[1:24:03] call it's got this great temperature indicator in the center here that the all the little pattern in there will go away and will become a solid red circle when it's preheated and ready to cook so it's great for learning you know how

[1:24:18] your cookware works and how your stove works and it's also gonna be perfectly fit right in there and I generally start baking cold in a and I generally start baking cold in a cold frying pan because I really like to

[1:24:33] render out the fat as much as possible yeah those are some serious strips of yeah those are some serious strips of bacon so starting in the cold pan helps really warm up the fat and soften the fat before it starts to really cook and

[1:24:52] can see this is gonna fit perfectly now I normally hate cooking bacon from a pan why because even the best pan in the world is going to apply uneven heat to

[1:25:04] the bacon all this stuff up here is not going to get nearly the same treatment as the stuff in the center so this might be too thick to do this this works better with thinner bacon but a trick that I've been doing is to grab the

[1:25:17] center and pinch it it's not I don't think I don't think it's gonna work with it it's not gonna work but if you have thinner bacon grab it like so and pinch

[1:25:29] thinner bacon grab it like so and pinch it and make a little sort of I don't center and you can see it's it's straightening out because it's it's this bacon is so thick and substantial and this is going to just give the ends of

[1:25:43] the bacon a bit more love and the more stove lovin and heat which is gonna allow them to render out and cook a little bit more evenly if they stayed too thick so sorry but for I'd say 90% of bacon that you're

[1:25:58] just washing my hands that is gonna work wonders that about that little trick give it a try next time you cook bacon another great way is to cook it with a little bit of water that helps warm it

[1:26:11] up and help helps the fat render out before crisping it up so I'm gonna I'm we're gonna head over to camera B now here we go there we go welcome

[1:26:23] sorryi hoping it and sneak that up on you Jake and I'm just going to light you Jake and I'm just going to light this guy up a lot of people wonder why I

[1:26:35] am light my stove with a torch that's because this is this is a commercial because this is this is a commercial stove and it it has a commercial pilot light which is extremely hot it's meant to be used in a restaurant and it just

[1:26:50] heats up the whole room the pile of light from the oven alone heats up the but the pile of light for the burners heats it up even more so I keep it off

[1:27:02] I turned it off because it's just maybe I'll turn it out in the winter but right I'll turn it out in the winter but right now it's just way too much so hopefully we can maintain these these little these little you know pills I don't know what

[1:27:15] to call these bacon folds bacon mountains mountain range rolling hills of bacon for as long as we can because that's going to help the ends of the bacon render out and cook out a little bit because what I find when you cook

[1:27:31] bacon in a frying pan as you end up with burns were crisp centers with soggy ends and that's unacceptable man these burgers are hot these things are like burgers are hot these things are like jet engines man I swear grab my I'm so

[1:27:45] happy my first fixed I thought I was uh thought it was gonna choke there was a thought it was gonna choke there was a lot mmm so yeah this is again for

[1:27:59] little trick for trying to get beggin bacon to cook a little bit more evenly this is applying more heat to the ends of the bacon that eventually this is gonna flatten out as it heats up this bacon it's you know the muscle fibers

[1:28:12] flatten out naturally and then the center is gonna get a little bit more attention again this works better with thinner bacon this is super thick bacon so it's it's not being very cooperative but um it's it's a great trick to get

[1:28:26] your bacon a little bit more evenly coats my favorite way to make bacon is in the oven I should be doing it right now but we wanted to show off camera camera B so here we are but normally I

[1:28:38] like to crank the oven up to about you know 400 425 put the strips in there for 20 to 25 minutes until they're cooked to you know your preferred doneness and they're just perfection they're just crisp and even throughout so start

[1:28:54] baking your bacon that is the way to do it man this is gonna take a little while and I'd love to read your comments so I'm gonna head back over to camera one but we'll come back here once things are happening I can hear it happening now

[1:29:06] I'm gonna put my head over here because later on it's gonna be spattering my face I might be able to do this it's gonna let me have some more in there I don't know if you guys can hear that but hopefully well yeah oh well um so I'm

[1:29:23] again I'm gonna try to maintain these this bacon like I've been saying is too thick to stay up that that way for long but we'll come back in a minute you'll see that it's gonna flatten down let's go back over to camera 1 and here we are

[1:29:38] Thank You Jake for for being both my Roz and swishing the cameras for us I'm and swishing the cameras for us I'm going to kill off the lastest phase of Hayden's why not oh my managers texting me what he's

[1:29:53] talking about maybe he's watching the stream but oh the flats okay okay we're we're heading to Chicago anybody who's watching who happens to have tickets for

[1:30:10] the Chicago Food & Wine Festival I will be there doing a demo I can't tell you exactly what time I think it was that in the early afternoon on Saturday but you can see it on the schedule I'm doing a demo in cooperation with the Venetian

[1:30:26] Hotel doing a cocktail demonstration doing some cocktails of the movies with their with their head mixologist and should be a good time but if you are in

[1:30:38] Chicago Food & Wine Festival come check me out Saturday come say hi I would love to love to see you I'd love to hang out and learn a because I've spent some time in Chicago but not enough because I don't have the

[1:30:53] but not enough because I don't have the deep sounding appreciation for Chicago that I should because I just I just have not been there enough one of our dear friends from high school lives there he just he just got his you know he just

[1:31:07] got his first house he has a lovely baby and family growing there it's really nice and he loves Chicago so I'm growing to and he loves Chicago so I'm growing to it we were gonna embarrass him and call

[1:31:21] it we were gonna embarrass him and call him and have him be our first callin on the show that is a feature that we're hoping to incorporate in future episodes we want to try to have a call-in element to this show we wear you know maybe

[1:31:34] different super chatters or maybe people who are different levels of what's who are different levels of what's called sponsors for YouTube's new sponsor program can get access to a special Google hangout number that you

[1:31:49] can call in Frayser style and we can chat food live on the Internet incorporate as soon as we can figure out the logistics cuz it's hard it is smelling good that is gonna make your way in a minute check that's gonna be a

[1:32:06] way in a minute check that's gonna be a nice smell for it we got Kylie Carter $20 thank you so much that's very generous absolutely love your channel other recipes and projects you have coming up I'm always waiting for you to

[1:32:20] person makes a check that's that's so nice thank you so much thank you for that you're both your generosity and the kind words I really appreciate them both and I'm seeing you know I'm trying to follow the the

[1:32:35] so much for your kind words your kind of comments really appreciate it and yeah expect more new and different content coming in the near future I don't want

[1:32:51] to give too much away but we are working on a new show and I like I said I don't gonna say too much about it but I think you guys are gonna enjoy it's gonna give you a little bit more insight into the day-to-day behind the scenes of making

[1:33:05] day-to-day behind the scenes of making the show and my life and then we got the show and my life and then we got Olivier Olivier Surya Olivier Olivier Surya sorry sir sorry yeah that's a very hard

[1:33:17] I love the show happier back in the kitchen favorite cuisine like from what country also hashtag bad Michonne hot ones I agree with that hashtag I would love to go on hot ones Sean Evans is my boy I haven't seen him a little bit I'd

[1:33:30] love to see him again and he's doing so great I'm so happy for him his shows obviously completely blown up and it's so cold he's become sort of part of the sort of mainstream consciousness as far as entertainment

[1:33:47] and interview shows goes so cool that he's blown up in that way he's really taking YouTube to another level so very grateful to Sean and everything was has youtubers on there every once in a while and I think once I hit 4 million

[1:34:01] they really have the big dogs on their they have mkp PhD they have Casey nice tat and you know I'm hoping I'll be next hashtag babish on hot ones

[1:34:14] I agree favorite cuisine from like what country it's gotta be French I'm sorry if that's snooty but like all my favorite dishes like boeuf bourguignon a steak and and you know duck confit and you

[1:34:35] know just all these things they're all French and the there are the you know it French and the there are the you know it is the origin great food arguably so it's very hard for me to not say French so I think I gotta say finish this huh

[1:34:53] no this bacon is actually staying quite Arendt let's go back over camera B so I'll show you this bacon has stood the test of time which I'm very surprised about I need to almost and I need nonmetal ones

[1:35:09] go because again folks if this is an obvious to you already just newsflash no obvious to you already just newsflash no metal on sick none ever not even if you

[1:35:21] think you know what you're doing because you're gonna scratch it up so yeah these are still sending free through tall and we're starting to get a little bit of color on these so I'm cool with them lying flat now because we do want the

[1:35:36] center to cook and the the ends have had a nice head start and what I might also do when I flip these look I mustn't let them curl like that that's a problem

[1:35:50] there we go when I flip these women fish I will never do obviously um when I flip them I might take the center bacon put out towards the edge and vice versa so everybody's getting nice even feet

[1:36:03] because I want this you know uniformly crisp and and properly cooked I don't know how you guys like your bacon but I like mine pretty crisp you know a little bit of toothsome this especially in the fat a little bit of a little bit of chew

[1:36:19] fat a little bit of a little bit of chew but mostly crisp and that is what we're going for here and that is what we want to achieve also you know see we're

[1:36:31] getting some nice color in there looking good but it's even making such a wily bastard I'm telling them he lay low there's something that will always surprise you is when you cook bacon when you flip it it explodes um that fresh

[1:36:47] you flip it it explodes um that fresh fat hitting all the the hot rendered fat it just starts sizzling like crazy like watch when I flip this this gunk just go blow your mind I'm getting a second blame oh it's not spitting right now so

[1:37:00] and give you a little ASMR from the mic here here we go and face at peril for the sake of your ear enjoyments your pleasure we're

[1:37:19] getting some nice color in this and there's no rules with bacon like see I'm flipping it now and listen to it listen to it just take off it's getting angry to it just take off it's getting angry like why'd you do that I was happy

[1:37:35] is what stakes personally I think you can flip steaks and burgers as much as you know only flip it once rules and I think those are nonsense and with bacon

[1:37:47] especially you can put as much do you want like the only desired end result with bacon is cook it the way you like get it get all the fat rendered and cook it to your desired level of Christmas that's the only end game and you can

[1:38:05] flip it as much as you like to achieve that this is gonna keep going for a but I give it a little bit of time on this side so let's head back over to camera egg okay number one whatever you want to call it and we're back and now I

[1:38:21] can see your your comments again thank you guys so much for your Jennifer your generosity thank you for hanging out I'm seeing some people say bye-bye thank you okay Monica is just talking here Monica five dollars thank you so much my

[1:38:36] brought us closer because he now understands my cooking terminology I'm the cook and why I do what I do that's really really nice that's so sweet really really nice that's so sweet cooking definitely can you know be

[1:38:50] relationship it can be something that weakens into I know if it like that sometimes people can get pretty possessive in the kitchen and you can you know think that your way is the right way or whatever but ideally you

[1:39:03] got what going on when Monica's got which is learn from each other you know which is learn from each other you know grow together as cooks and the family as what I've always said and Trademark 2018

[1:39:19] what I've always said and Trademark 2018 babish we have a twenty dollar super chat from Dominic tribus thank you so much Dominic and it's very very kind you're part of my Holy Trinity of food channels I'm not gonna look at what they

[1:39:31] guess what they are Holy Trinity of food channels me Holy Trinity of food channels me Chef John over food wishes Oh whose

[1:39:46] number three Bradley Oh me Oh oh my god I was so wrong you suck at cooking on hot ones which I you know those are how I if I

[1:39:58] I might have guessed those if you like more the comedic side and more of the personality side I mean except for bradon's an amazing personality and so chef down what am i saying but point is great great pecs Dominic tribus thank

[1:40:15] you for making me part of that said holy trinity that is great holy tryin to be part of very proud to be part of that organization I'm just starting to cook for myself and after living off most of packaged stuff for years and you really

[1:40:29] inspired me to care that's really lovely to hear I'm very happy to hear that thank you for caring home thank you for trying new things and we keep keep trying to keep pushing it's it's going to constantly reward you thank you for

[1:40:42] Jeremy will Mack $5 I love these streams I always thought I was so slow because of YouTube magic but it turns out cooking takes time here absolutely right 40 minutes and we've only barely made one salad um granted it's because you

[1:40:57] because I was choking to death you know about a half an hour ago but cooking does take time and I try to show my mistakes on the show I try to show the mistakes on the show I try to show the reality of the cooking because I think

[1:41:11] shows on you know traditional cooking shows standing stir shows on television because it's these beautiful people making beautiful food perfectly on seemingly their first try in this gorgeous home with a beautiful family

[1:41:26] and God knows what else and they kind of make you feel bad about can't I do that and it's nice to watch in some cases but you know I I do I do try to show my mistakes and show that it you know I flub up all the time and I

[1:41:42] love the live streams now because yeah we're showing this takes time I'm making salads right now and it's taking almost two hours to make it two salads granted it would be faster if I was just making salad but yet don't beat yourself up for

[1:41:57] taking your time for doing things right doing things the right way not the easy doing things the right way not the easy way and and and you know enjoy cooking don't let it stress you out have a glass of wine if you're of age and are able to

[1:42:11] enjoy such a thing just loosen up and enjoy yourself and also don't try to enjoy yourself and also don't try to don't try to challenge yourself too much obviously challenge yourself always try to push onward and upward but you know

[1:42:24] 10 years ago when I was a garbage cook when I was so bad I was still trying to dishes for dinner parties and I ended up working out and having a terrible time and the food being bad because I was just so preoccupied with trying to

[1:42:40] innovate and trying to you know make things that people had never had before but recently for my July 4th party that I co-hosted here with with Sawyer I made I co-hosted here with with Sawyer I made you know burgers with with pimento

[1:42:55] smashed burgers with pimento cheese melted over top and these hot dogs with fried pastrami and sauerkraut there's like Reuben hotdogs and yeah it was simple but what do you want on July 4th you want burgers and dogs and I decided

[1:43:11] something that wasn't just plain burgers and dogs but a barely it was a barely an effort ad it was just a matter of using pimento cheese instead of American and topping the dogs with some extra stuff and I had appetizers that I had made

[1:43:27] for a couple hours so I could put him out there a nice cheese and meat platter like you know and tell me that tell me that wasn't wasn't a good time Jack I'm going over to camera B by the way it was the best you going over camera B

[1:43:42] it was the best you going over camera B oh yeah sorry sorry Here I am I should warn you and I shouldn't shouldn't move so fast but so this bacon is cooking very slowly I like to cook my bacon slowly and you know that see the end

[1:43:59] heat wise than the other pieces so I'm gonna scoot it this way a little bit and there's nothing wrong with cooking bacon slowly I tell you this the only way you're gonna overcook bacon is by burning it if you cook it low and slow

[1:44:11] doesn't your perfect desired consistency and you're gonna do it nice and nice and evenly and just like you're not gonna burn it you're not gonna make it too too crisp take your time like I was saying before with this gentleman geremy wall

[1:44:29] before with this gentleman geremy wall Mac no yeah yeah geremy Womack like I Mac no yeah yeah geremy Womack like I was saying with Jeremy you know cooking takes time and it's okay set aside enough time for yourself to make sure

[1:44:42] that you can make everything the way you want to make it and if I was rushing through making this bacon I could burn it I could overcook it make it to Chris I'm going back over to camera one here we go and yeah so you know take your

[1:44:59] time and enjoy yourself we got some more generous folk here Joe Robinson and 5 pounds thank you so much keep doing what you're doing you chef John and Brad are definitely the Holy Trinity of YouTube cooking I'm very happy to be part of

[1:45:13] either of those Trinity's because they're both fabulous I've been lucky enough to meet and or at least speak with everybody on that list I've spoken with with I won't say his name is obviously trying to keep that

[1:45:27] secret over a you so I could cooking I you know hang out with Brad on the regular we got drinks this week Brad and Vinny and I Penn's lawyer and I've I've

[1:45:39] talked with Chef John and you know hung out with with Sean Evans number of times really happy to be associated with them happy that you guys put me from being in they're amazing the great white loose $4.99 thank you so

[1:45:55] love your show I have no telling but cooking in better and yeah you're awesome thank you so much that's really sweet of you and if you're good at baking and you're you're better than me because um baking is hard

[1:46:10] making a science and it takes precision and accuracy because those are two precision and accuracy and it takes attention detail and it takes some attention detail and it takes some patience and I have very little all of

[1:46:23] those things so hats off of being a better Baker than me because that's better Baker than me because that's that's just as if not more impressive to be a great Baker Matt Matt Bartholomew I'm making a

[1:46:36] homemade eggplant tortellini tomorrow I was thinking of doing it i lo leo style that would be great I mean garlic and lemon eggplant that looks beautifully but you know eggplant is also known for playing really well

[1:46:51] is also known for playing really well with tomato you could go for like like caponata flavors which are eggplant garlic tomato onion what else is some

[1:47:05] caponata I think that's it it's like it's like an Italian ratatouille and you could go for those kinds of flavors I'm sure with eggplants um any kind of you know cheese or like cream sauce would be more than welcome Leah cacio e pepe

[1:47:20] eggplant would be probably be great but I'll it would be great to I'm saying you know any one of those would work but I think that would work very very well let's see Dominic try this oh you are is our very talk to you Dominic thank you

[1:47:34] your generosity I don't see a question but thank you for for your very generous gift to the channel really appreciate it they call you guys for coming and hanging out and for talking and for let me know who's cooking along tell me

[1:47:49] who's cooking along at home I'd love to to know that there are other people out there making some salads with me odd vlogs hello again thank you again for your continuing continued generosity have you ever had corn chips salad bacon

[1:48:03] boiled eggs corn chips and magical dressing mix with crisp lettuce it's heavenly not healthy though I grade that does not sound healthy that does sound does not sound healthy that does sound very very good I have had salad with

[1:48:15] corn chips and I guess it was like a you know Mexican salad of some kind or some know Mexican salad of some kind or some [ __ ] chains but um you know I'm [ __ ] chains but um you know I'm gonna be making soon um when I can't

[1:48:29] wait for this I've been dying to make a king of the hill episode and they make a very explicit point of making frito pie with wolf brand chili so I in my mind

[1:48:43] that's kind of like a frito salad except it's more like a frito meat pie it's a it's more like a frito meat pie it's a frito but point is I like anybody who

[1:48:57] it let's say it loud and proud I'm a huge king of the hill fan I think it's a vaseline or appreciated show that is way more subversive than its that it lets on

[1:49:10] that most people realize Sawyer and I are such big fans that we've built a plex server private plex server for us to enjoy the king of the hill episodes that we've purchased legally to view at our discretion I won't hear a siren so

[1:49:27] your city I live next to a fire department so that's gonna happen let's go back to camera - I think this Bacon's ready to give it another flip oh yeah oh

[1:49:39] look at that look at this bit cold oh it's I mean like the color is so nice and even and I really attribute that so the little really attribute that so the little trick that we did earlier where we pinch

[1:49:53] the center of the bacon and let that cook let the ends cook first because cooked bacon it's crisp burnt in the center

[1:50:05] and soft and unrendered on the edges and that's no fun but now everything's nice and even and everything's immersed in the fat so it's it's it's it's all going to give it a little bit more on that side once you get to this point

[1:50:22] where it's practically deep-frying both sides are essentially cooking ah smells maybe I did but this is Peter Luger bacon not messing around here so got a

[1:50:37] little Kreutz out of my my throat folks I apologize hmm I can't believe that we've been going this low with salads like it must just be good conversation with you all thank you very much for sharing sharing your time with us and

[1:50:52] sharing sharing your time with us and coming and hanging out salads can be can be fun salads can be more than just lettuce and dressing and something that you put on the side but you when you feel like you shouldn't need potatoes

[1:51:04] or whatever you can have some fun with salads you can make them really a centerpiece I'm going back over to camera one to check out what people are camera one to check out what people are saying cuz we got I do a 5 pounds thank

[1:51:18] you so much hey badness Jake hey Andrew I love your show and also did you see the videos where the Italian chefs react to your pasta videos I did and what those Italian chefs seem to have overlooked is that I'm doing the recipes

[1:51:34] from the show these are not my recipes I'm recreating what was done on the show and you know like they threw some shade at my pasta aioli oh I did that exactly the way that it's done in the movie and also you know guys I'm sorry if that's

[1:51:51] not the traditional way that things are done I'm sorry if garlic is not done I'm sorry if garlic is not traditionally in what's called the pasta carbonara I'm sorry if I came on what I did wrong with pasta hello Leo but I can

[1:52:06] tell you that all those dishes were delicious and I don't care if garlic it's awesome I don't know why you wouldn't put it in there I'm sorry that you know your great-great-great grandmother didn't do that but I'd do it

[1:52:19] so anyway the point is those are fun videos and I appreciate you know learning a little bit more about how these things are traditionally made but they they gotta realize them I'm imitating what I see on TV um but uh

[1:52:35] thank you very much Abdullah for your generous kindness Matthew Lauren thank you for five more dollars um forgot to put question sorry you had to give five more dollars to ask a question you may be pursue cooking and

[1:52:49] it's great your videos are awesome it's still not a question but thank you so much for your generosity and thank you for the kind words that's really really kind and I'm very happy to hear that I'm always really happy to hear that I can

[1:53:03] have any any any role in somebody enjoying or trying cooking Josh thevenin Josh Nevin and $5 thanks so much Andrew lovely work one of my favorite

[1:53:15] channels would you consider doing a microwave wings episode from regular show all the best I don't remember microwave wings I pizza pocket if a microwave while falling from a plane when they were

[1:53:29] skydiving with the pizza pockets and that's something I've been considering and something I'd like to try but no no sky - no no skydiving company in their right mind will let me do it eMac Oh 59 if I dodge thank you so much

[1:53:43] hey Babs love to see a Skyrim episode can you get a pic of ol Vincenzo for us or does he not show up on film um I wouldn't want to blow up his spot that Instagram and he shows his face very really on there so search for Vincent I

[1:54:00] won't say his last name ballina good go to Brad's Instagram he's in a few of those pictures and you'll see him he used to have a dope mustache that he recently shaved off because he's got a girl for them but he Vinnie's like the

[1:54:14] coolest like Brad's the coolest amazing coolest together they are just like the I'm gonna head back over to camera two because I think this bacon is nearing because I think this bacon is nearing completion oh yeah this is exactly where

[1:54:31] crisp but it's still gonna have that toothsome meaty bite it's the perfect toothsome meaty bite it's the perfect color it's it's evenly cooked there's no

[1:54:43] like part that's more done than the other I think it's ready to come off so what I'm gonna do is I'm going to grab a plate which I'm going to line with paper

[1:54:55] plate which I'm going to line with paper towels there we go all right kill the towels there we go all right kill the heat and I'm gonna grab these suckers oh

[1:55:08] heat and I'm gonna grab these suckers oh yeah I mean look at that come on look at yeah I mean look at that come on look at it it's amazing oh I got these coming up

[1:55:20] it it's amazing oh I got these coming up here looking good see they're all evenly cooked there's no burnt parts I'm sorry - like harp on that but you know cooking bacon in a pan is perilous like you're going to experience technical

[1:55:33] difficulties like that unless you employ a couple little tricks so if you haven't tried that trick pinching the bacon in the center to create a little mound in the center to create a little mound in the center give it a shot because it's a

[1:55:47] game-changer it's pretty good and this yeah this Bacon's perfect I always take it off a little earlier than you want to cuz like this feels very flexible right now it's gonna firm up and become crisp as Hale in a second so there we go

[1:56:01] as Hale in a second so there we go bacon we are leaving cam with to going last time that we run over to cam with - I'll warn you if we go back but there we go some lovely perfectly cooked bacon I'm gonna set over here

[1:56:16] I'm gonna let that cool off because we don't need hot bacon on a salad you know it's fine we can just not do that let's see I'm

[1:56:29] going to spray this down with some vinegar because I did open the bacon right here and I'm about to you know kind of fresh produce you know III want kind of fresh produce you know III want to take any risk so for for cleaning a

[1:56:42] wood cook excuse me cleaning a wood prep surface of any kind the wood cutting board wood table like this undiluted vinegar if you want to really really sterilize it do an diluted vinegar followed by a hydrogen

[1:56:57] diluted vinegar followed by a hydrogen peroxide or ethyl rubbing alcohol I think is hydrogen peroxide point is it's gonna sterilize the hell out of it don't gonna sterilize the hell out of it don't worry but that's good to go now so I'm

[1:57:11] going to get the iceberg with the lettuce out of the fridge and this is my favorite brand because it shares my name Andy boy and I just did a cool little

[1:57:25] toss and very proud of that um so I'm just gonna open this up and the cool thing about iceberg lettuce is and if I'm wrong somebody refute me but I don't think you need to wash it because it's essentially it's it's kind

[1:57:38] of like a um a Brussels sprout and that's it's got all of these protective layers and if we just peel off a layer or two we're essentially exposing lettuce that's never seen the light of day much less dirt or pesticides so I'm

[1:57:53] just gonna peel off two layers and that's going to be that's going to be enough I think that's just that's that's just how I feel that's a little it's a little wasteful yes this is you know obviously

[1:58:08] that's not great but you know we're gonna be using most of the most most of the Buffalo here I'm gonna go ahead and cut this guy into wedges like I'm gonna

[1:58:20] lose this route to we got this nasty kind of hard we're in the bottom where I kind of hard we're in the bottom where I lose that it is kind of holding the room careful otherwise our wedge is gonna fall apart now that we've lost the root

[1:58:32] but I'm just cutting these guys into wedges I'm just cutting these guys into wedges like so and that'll do it now we need to make some buttermilk blue cheese dressing so we got our gutter lettuce

[1:58:48] and what I'm gonna do is I'm gonna grab one of these big plates same kind that I one of these big plates same kind that I used before one this you know big enough used before one this you know big enough to showcase all four beautiful pieces of

[1:59:05] lettuce a hum and this guy's a little uneven that's okay I got a love it for what it is which is a unique and beautiful snowflake I got some red stuff

[1:59:22] on here the red stuff doesn't taste bad it can be a little bitter but it doesn't taste that bad but it's just not pretty and we generally don't want to have any red lettuce on there that just means that it's been oxidized and it's um not

[1:59:36] that it's been oxidized and it's um not as pleasant to consume so to make to as pleasant to consume so to make to make it to make buttermilk ranch dressing our blue cheese dressing sorry what we're going to do is grab our

[1:59:53] ingredients so let's let's do the meson class again we've got our bacon right back here let's do the meson plus right now we did it for the last one we might oh now there's a beard hair in my whiskey shoot me retrieve this with a

[2:00:10] little bit of bacon and my whiskey never hurt anybody hurt anybody there we go don't wonder what people's reaction to that is gonna be alright so we get we cut the bacon we need

[2:00:28] buttermilk I'm gonna grab some buttermilk we need sour cream which I have right here buttermilk sour cream these are the sort of basic vehicles for

[2:00:41] the I'm not sponsored by organic valley I just happen to have both this is what delivered we need some good blue cheese which I have somewhere here here we go

[2:00:55] this is actually a Roquefort which is a little bit fancier and blue cheese but little bit fancier and blue cheese but like you know it's really good so like like you know it's really good so like is it this I think blue cheese dressing

[2:01:08] is it this I think blue cheese dressing is is a foodstuff that rewards good quality ingredients you know using real buttermilk using good quality blue

[2:01:20] cheese or in this case work for it we got a label stuck on there that's weird we're gonna file not cool it's really moldy blue cheese freaks me out like that's just mold if you look at it it's

[2:01:32] just like straight-up mold and it's crazy to me that you eat that like it's no big deal but hey cheese's is a form of mold I

[2:01:46] believe I don't that's not that might not be true uh-huh all right so oh my oh we also need mail for the dressing grab some mail all I have left is this squeeze bottle here still good good until March of

[2:02:01] here still good good until March of nineteen little shakey shake all right we got our mayo white wine vinegar so this guy's coming back to the party for this guy's coming back to the party for a minute blue cheese

[2:02:13] iceberg lettuce and chives chives I will get I need to go grab them from my my alien garden but we have pretty much I'll go grab now be right back you don't even have to put up the thing I'll be back in two seconds I'm just

[2:02:28] camera folks I'm sorry to leave you high and dry but I'm just grabbing some and dry but I'm just grabbing some chives which I'm very happy and proud to chives which I'm very happy and proud to say I just harvested from my my own

[2:02:42] garden which granted you know I can't take much credit for the garden because it really does the whole job for me I didn't I do not have a green green thumb and it really does the green thumbing for me so

[2:02:56] there we go this is this plus the bacon the lettuce this is all the elements that we need before making our iceberg wedge salad so I'm gonna scoot this boat back over here and let's make the dressing and then we will dress the

[2:03:11] lettuce and then I think after that we might call it a night like Caesar salad is a little boring and I don't really care that much about it and neither do you guys probably um and I don't want to I don't want to bore so and also I'm a

[2:03:27] little tired waiting salads for two hours now so I'm gonna grab a little hours now so I'm gonna grab a little medium bowl here probably just the fork because these things are so thick but not we don't need to make an emulsion or

[2:03:42] the side these are for garnish you can put them in the dressing if you want it put them in the dressing if you want it but like so we're gonna do let's see

[2:03:55] but like so we're gonna do let's see about I'm gonna do like two tablespoons about I'm gonna do like two tablespoons of sour cream so I'm again I'm just of sour cream so I'm again I'm just eyeballing this you know that's a bad

[2:04:09] eyeballing this you know that's a bad tablespoon and a half yeah I call that two tablespoon of sour cream right there we need a fork probably just use the spoon to mix with and then we - yeah blue cheese dressing should be thick but

[2:04:24] not like should be like pourable on those so we're gonna add maybe two those so we're gonna add maybe two tablespoons of buttermilk there Goti got to use the buttermilk you're getting a lot of Tang and funk from the buttermilk

[2:04:41] and then probably a equal part mayo to sour cream how much mayo did I say on the right yeah quarter cup male so maybe a little there we go and of course the to the titular

[2:04:57] ingredient which to chop up a little bit actually just because it's very messy you know feeling like a huge mess in my hands yeah that's like a huge mess in my hands yeah that's gonna happen anyway well I'm just gonna

[2:05:09] crumble it in there okay I'm just making investment okay and then we can adjust you know we can adjust for consistency if this is too thick we add more more

[2:05:21] buttermilk it's too thin we add more probably sour cream I guess or mayo probably sour cream I guess or mayo really and I would go for like a but that's probably too much cheese I mean that's that best that sentence this

[2:05:34] sense no such thing as too much cheese but probably go for like about 3/4 ounces for this amount of sour cream in mail but I mean hard to mess this up you

[2:05:48] know if you got all these elements in place and just chopping up the blue cheese a bit more and I feel like there's you know too much cheese in there so well and it's the consistency is good so I think I went a little too

[2:06:06] light of the mayo I'm going to add some more that oh geez oh geez and maybe a little bit more buttermilk just so we don't lose the consistency just because

[2:06:21] this the the cheese ratios a little bit too high here and there we go that's a too high here and there we go that's a sweet buttermilk dressing right there

[2:06:36] big we don't want you know Richie's is so freakin funky it's so it's so powerful flavor and that like you don't want to catch a lump of it this big I mean maybe you do but I don't I don't I don't like it that much

[2:06:51] I mean I like it but I don't like it at the point where it's all I taste for instance I hate blue cheese on burgers I do you can you can yell me all you want if you're if you're a fan but like like for instance the what is it the Minetta

[2:07:05] tavern burger I don't deny that that's probably a great burger for most people looking for another and it just overpowers the meat it's too much and you know even with bacon and tomatoes

[2:07:20] oh I've that's the thing I left out in meson plus but we do have more tomatoes where they go here there but we want we want some tomatoes for garnish on this salad so I'll chop those up we got ourselves some some nice chunky blue

[2:07:34] cheese dressing here how would be very proud to dip some wins in this or therefore deploy over there my iceberg wedge salad which one let's do so put this knife super quick because it's covered in cheese give me a moment just

[2:07:51] stepping over here any questions I'm missin Anna and Jake well I think you have an opportunity to talk about disposing of slash utilizing bacon fat I know that's a topic you enjoy oh you know that I love that time you can see

[2:08:04] know that I love that time you can see sly you slide a slight little thing I am sly you slide a slight little thing I am a big proponent obviously of reserving a big proponent obviously of reserving and using rendered bacon fat and let me

[2:08:21] show you my process now what you need is a large heatproof container like so and a large heatproof container like so and then a fine mesh sieve which I'm

[2:08:33] then a fine mesh sieve which I'm retrieving very hot but ramekins are heat proof so I'm able to just sort of oh I'm losing

[2:08:48] I'm able to just sort of oh I'm losing some that's okay I just lost a drop no big deal and then you know you let this cool off and then you know you let this cool off you put it in your fridge this this

[2:09:01] lasts forever I mean like I can't tell you exactly how long but once you put it gonna solidify and you're just gonna be able to scoop out a hunk and fry your eggs in it or toast up some bread with it or anything you need a big punch of

[2:09:16] it or anything you need a big punch of bacony flavor add that and you know as bacony flavor add that and you know as my as my man was called you psychic cooking says prepare for crotch excellent explosion because it is a it's

[2:09:32] to up your flavors if you're trying to emulate restaurant flavors they utilize bacon fat they utilize duck fat they utilize butter in every imaginable application and you know obviously that's not the healthiest way to eat all

[2:09:48] if you're trying to make a fancy dinner add fat wherever you can um I you know I would fry a steak in bacon fat without bad and I and duck fat and and then I

[2:10:02] not only will I will I base with butter in the pan once its resting you know when you gotta let that steak rest for ten minutes I will top it with a giant pad of butter that I will let melt down and become one with the steak itself and

[2:10:16] that's why I [ __ ] tastes so good in restaurants like that's the reason is because they're they're they're really doing it up with with with with fat so

[2:10:28] reserve your bacon fat you know what else I've been doing recently and this the a lot of people do this is butter you know again I can't totally condone this because I'm sure it's not a hundred percent safe and that's in the same way

[2:10:43] that I'm sure you know a medium-rare steak is not hundred percent safe but you know it used to be the tradition in the same way they used to keep eggs at room temperature these two my parents grown

[2:10:56] up we always had butter in the you know butter dish at room temperature and it's so great to have you know completely softened butter ready to go to spread on

[2:11:09] something or to you know just mix into something when you don't want cold butter with a nice nice soft ready to melt butter look this stuff is itching melt butter look this stuff is itching to melt it's dying to melt and I keep it

[2:11:23] you know you can keep it in a butter dish or whatever just so you know no pests or whatever can get to it or just so it doesn't dry out especially and it's so nice to have you know melted or very soft butter at the ready for

[2:11:39] whatever you want and if I were making a steak I'd take a big spoonful of that and I would smear it all over and just let it melt from the residual heat of butter you're both cooling down your steak a little bit in an ancillary way

[2:11:55] and you're also you know inhibiting like it's harder for the butter to melt from the residual heat in this thing all right so I got some halved cherry right so I got some halved cherry tomatoes here and I'm going to toss this

[2:12:10] tomatoes here and I'm going to toss this sour cream back in the fridge and this sour cream back in the fridge and this Mayo buttermilk and then is chop up the

[2:12:23] bacon and play it up because it's just about that time of day I'm going to about that time of day I'm going to finely mince these scallions because that's how I want the garnish you can do it however you want I don't I don't like

[2:12:37] that it should be something that's that's very subtly subtly simply incorporated into the dish and chopped you know chopping a very finely like

[2:12:51] this you know I got a book Brittany on recently that had big ole straws of scallions on it and it was so distracting in both the textural and and distracting in both the textural and and visual sense to have those big pieces of

[2:13:07] NASA keep saying scallion I'm sorry it's chives chives chives scallions do whatever you want I don't care about scallions do that's not true I do care

[2:13:21] about guys so I'm just mixing those up so they're gonna make a nice little garnish I'm gonna wipe up this cheese for I cut up my bacon let's just get

[2:13:33] for I cut up my bacon let's just get that moldy cheese off of it go and scoop these off the side let's get some bacon going remember how like flexible that took it off the pan they were still flapping around when I lifted them up

[2:13:49] well they have become brittle and crisp so now I'm just going to stack them all together thusly see if they're so brittle they can hold see if they're so brittle they can hold their own shape like that and this is

[2:14:04] how I like you know cook it however you like Lee I'm gonna I'm gonna not talk while I'm cutting this because this is a lovely sound and I'm gonna get nice and lovely sound and I'm gonna get nice and close so we can all hear we'll have some

[2:14:35] close so we can all hear we'll have some more fuel there we go and we got our more fuel there we go and we got our nice chopped that's really thick crisp nice chopped that's really thick crisp bacon and I bet that took twice as long

[2:14:47] bacon and I bet that took twice as long as you're used to in cooking bacon I bet you spent half that amount of time to cook yours and that's fine but cooking it more slowly is going to give you a more even doneness and it's also

[2:15:03] going to be more forgiving less chance of you burning or overcooking or of you burning or overcooking or undercooking any part of your bacon

[2:15:16] Ryan Hutchins thank you very much for your generosity friend told me a long time ago about your show love cooking for as long as I can remember and learn something new each episode that's so nice if you could only one saw slash

[2:15:30] dressing for the rest of your life what it wouldn't be Wow probably only one it wouldn't be Wow probably only one sauce I mean is it cheating to say like

[2:15:43] sunday gravy to say like you know classic Italian red sauce because it's loaded up with meatballs and veal and pork and and is that cheating because I know it is a sauce but it's also like a meal in and of itself and it also it

[2:15:58] meal in and of itself and it also it just has nice memories for me my um my just has nice memories for me my um my stepmothers family is Italian and every Sunday they have sunday gravy Sunday sauce and whole family gets together

[2:16:14] sauce and whole family gets together they're all lovely people and and they just they just have a great time just eating and sharing you know their culinary tradition with one another and you know [ __ ] just taking some time out

[2:16:29] of a busy schedule and there's an old Serious Eats article that talks about making us making a Friday or a Sunday tradition of just getting all your making them sauce cuz it's easy to make sauce it takes time but you can just do

[2:16:45] it in the background while you're doing whatever and we can do it ahead of time then just heat it up to have it'll be just as good and it's just like a lovely tradition to make with your friends or your family and it's a way to you know

[2:17:00] cooking is about it's definitely about caring for yourself but it's also about caring for others and and sharing and now more than ever that's a very important thing to do and I hope you I'm sorry I'm getting all

[2:17:16] looking a little sappy here I'll meet my bacon but I hope you guys are cooking not just for yourselves but for people that you care about because it's a

[2:17:28] that you care about because it's a lovely way to both express that you'd care for somebody and also just express part of yourself to them so whether you about and you want to impress them more some of you've known for a long time and

[2:17:42] care just whip something up for it's a really nice way to spend a day we got really nice way to spend a day we got Dean watts it's 20 SEK what is that

[2:17:54] thank you for your generosity I don't know what currency that is but thank you would you try making Venezuelan a rapist maybe that's a Venezuelan currency love you d but and yeah I would love to I would love to make a rapist like I had

[2:18:11] would love to make a rapist like I had fabulous a rapist once and in Brooklyn and I've been jealous of the recipe ever since so I've been I've been I've been myself I'm just gonna before we plate this up

[2:18:25] and to make sure that my blue cheese is all nice and chopped up I want it to be you know just an element of the dressing I don't want to be the dressing I don't want to be the dressing I know it's blue cheese dressing I like

[2:18:38] blue cheese such an amazing thing that I think is put at the forefront of a dish far too often I think that it is overpowering and if I do too much blue

[2:18:50] the bacon wouldn't taste all he chases blue cheese and for some people maybe that's what you like but you want your play you want your

[2:19:02] them to one to be screaming while the other ones you know you know being bashful in the in the backup vocals like you want them to sing together and you

[2:19:16] know the let's try this bacon whiskey I don't know if you guys remember but I hair out of here so let's see what bacon whiskey slice

[2:19:31] mind that at all okay we regress you guys that so much okay we regress you guys that so much let's plate up our iceberg wedge salad let's plate up our iceberg wedge salad where we got Jake I've got a that uh

[2:19:48] that boy SMR it's pretty hot I'll tell you right now Oh dig it I have it's it's wild I have one general question that a lot of people want to know do you like

[2:20:00] lot of people want to know do you like Canadian food I do like Canadian food Canadian food I do like Canadian food poutine and the maple syrup what else is poutine and the maple syrup what else is that um what other Canadian food is the

[2:20:13] that um what other Canadian food is the poutine maple syrup I got very sick in Canada once from the Canadian food that hasn't affected my love for it if that's what you're wondering yeah well it was got your sick on that

[2:20:28] trip I can't remember but I didn't know where we were and I couldn't possibly be that place as well my place was the best sugar shack sugar shack yes it was it full I think I just had way too much sugar and and I think I I kind of I

[2:20:43] sugar and and I think I I kind of I freaked out um so was not sugar shacks freaked out um so was not sugar shacks fault anyway sorry we'll get back to that question in a second because I'd love to hear I don't know what Canadian

[2:20:55] love to hear I don't know what Canadian food is I guess like I know Montreal has their own specific style of bagels we have a place near me actually black seed bagels they're very good I haven't been to Montreal to actually try them but I

[2:21:09] would love to you one day and we're just dressing this salad up with a few cherry tomatoes here I want them to be visible but not too much and then we're just gonna bake em the hell out of this because that's why you get a wedge salad

[2:21:23] know getting it for the health benefits you get if it bacon so we want all the much bacon I still will loaded this up with every single crumb so there's that

[2:21:37] and let's garnish with some chives that's just add an you know another little element of greenery it's also to give it a nice you know an oniony taste you're definitely gonna get some flavor from chives just being disagreeable

[2:21:52] there we go let me wash my hands off because they're stuff and we could put these croutons on here and we could put these croutons on here but oh yeah the curds over here I don't

[2:22:06] think I'm gonna make the the Caesar tonight I think well we'll just call it tonight I think well we'll just call it a night after this and maybe maybe make a night after this and maybe maybe make some tough salad scrambled eggs this is

[2:22:19] too much the the croutons are too much but we're doing it anyway cuz went up the live streaming we've got 4,000 people here we got a we gotta make unreasonable decisions I mean that's a beautiful

[2:22:35] plate of food I'm not saying these are healthy man you know these might be cells but these are these are full you know calorie Laden dishes and you can

[2:22:48] definitely serve this snap sizer practically serve this for a meal I mean you got protein you got roughage you got you got some some what's what's with

[2:23:00] that stuff in tomatoes this good for you like open like my slicing with something like open like my slicing with something so yeah that I mean come on that looks pretty that looks pretty good um like iceberg is such a boring

[2:23:20] lifeless flavorless thing that you obviously have to load it up with a lot obviously have to load it up with a lot of strong flavors to ever derive any pleasure from it but I'm gonna I'm gonna go ahead and have a bite of this now I

[2:23:32] go ahead and have a bite of this now I grab a [ __ ] knife and see how I did on that dressing cuz you know like I was saying you guys I like an understated bleu cheese dressing it doesn't like it to reek of bleu cheese which cells are

[2:23:48] to reek of bleu cheese which cells are kind of a mystery to make me they maybe not the most practical salad in the world but they are a steakhouse favorite and I can't argue with that they're definitely good but like they don't make

[2:24:02] any sense that I feel like they're lazy like they're just to chop up a wedge like that

[2:24:43] the blue cheese is not too much it's definitely there it is at the forefront definitely there it is at the forefront of the south but I can still taste the bacon I can still taste the sort of you know I've heard like the lettuce has

[2:24:56] very little flavor but does have flavor it's not kind of Leon earthy vegetal flavor and I'm still picking up on all that croutons are a positive addition yeah they're a little much but they're good I can still taste the tomato and

[2:25:13] good I can still taste the tomato and all the all the dressing is flavored with blue cheese not just the the bits that that have blue cheese in it if you look at this you probably can't see it trying to go in close but if you look at

[2:25:28] this you can see yeah you can kind of see that the the dressing is flex with little maybe you can't see that but the dressing is flecked with little green specks and that's the that's the mold from the cheese and it just got

[2:25:43] incorporated and everything and it's just world's better than anything you're just world's better than anything you're gonna get out of a jar like you know I I sometimes you got a long day at work you just got a whip something up but I mean

[2:25:57] it's just it's just so much better it tastes fresh it tastes bright the the buttermilk is and the sour cream give it a a real tang and things just sound

[2:26:09] better when they have the word buttermilk in their in their name buttermilk dressing buttermilk biscuits buttermilk pancakes like that it's buttermilk pancakes like that it's impressive and it also makes a palpable

[2:26:25] noticeable difference in the quality of your food so you know any time some could use a little Tang will hit a funk hit it with the buttermilk because

[2:26:37] that's really gonna make a difference okay back to the comments folks I I know that made spree salads in the in the episode but so we're and I are traveling to Chicago tomorrow and and I got pack a hum and we've been

[2:26:53] screaming for two and a half hours now making salads I never would have guessed making salads I never would have guessed that we could go that long so guys thank you so much for tuning in I'm just goodnight from Rochester Sean new thank

[2:27:07] you buttermilk pickles um the glass filled I'm glad that you notice that they're babish heads so glad that you picked that out here I'm gonna kneel down in the front of this guy there we go guys

[2:27:22] thank you so much for for coming and hanging out it was a lot of fun the next one because the next one is gonna be ramen so keep an eye out for that I'm gonna be making ramen live obviously can't make every element live

[2:27:36] because we made Tim katsu which takes 12 hours minimum so we obviously can't do that but you know I'll have that bubbling and ready to go we're gonna make noodles fresh ramen noodles which is hard so I'm alone in bed nervous

[2:27:52] is hard so I'm alone in bed nervous about doing that alive and yeah we're you know we're gonna have some fun and we're gonna be you know I don't want to say less healthy because this is not very healthy but we're gonna be we're

[2:28:05] and I'm really looking forward today I always have such a great time thank you so much for the food to to the to the super chatters thank you very much for your generosity and for your support thank you so much for coming out and

[2:28:20] time like you know we're trying to make a new kind of livestream here something that that has a little bit of production value and a little bit of fun a little

[2:28:32] bit of whiskey here it is a little bit of bacon whiskey can't go wrong thank you to Sawyer in the other room the man with the plan the guy who's making things happen behind the scenes and thank you everybody

[2:28:45] it's been great hanging out with you thank you for all your Western New York based questions and otherwise we'll be back very soon and won't go to eat all these sounds now let's see peas salads man we're gonna go

[2:29:01] let's see peas salads man we're gonna go back for Chicago and God thank you guys I'm having so much fun laughter man I need to like you guys are great and an eye out for the next episode of basics which should be ramen which I has

[2:29:16] been hotly anticipated so I'm very excited to share with you and the next episode of binging is going to be the NACO from Kim Possible the NACO and the

[2:29:32] is he said it's a cross between a chimichanga and a burrito but a chimichanga is a deep-fried burrito so I just made a chimichanga whatever but can see we're all saying good night and I'll see you guys in a couple weeks and

[2:29:48] I'll see you guys in a couple weeks and go make a salad and go have a drink I go make a salad and go have a drink I know I am night guys