Weeknight Meals | Basics With Babish Live

[08:32] with babish live I if you're joining us for the first time welcome if you're joining us for the fifth or sixth time welcome as well tonight we're making weeknight meals quick weeknight meals making two of them and I know I'm still

[08:50] standing off-camera and it was kind of strange but yeah my inclination is to do one of these streams but I'll just walk on come say hi what's up folks how we

[09:02] doing Wow 4700 people here for weeknight meals no less thank you guys for coming hanging out there's a big delay here so I'm already out here looking at your comments you can't see me yet to answer

[09:15] your question what are we making we're making two different weeknight meals making two different weeknight meals quick weeknight meals we're gonna be quick weeknight meals we're gonna be making a pan-fried chicken thighs that

[09:28] we're serving with like a braised sweet potato and apple mixture then we're also doing a sheet pan dinner which is a popular way to you only need one pan you just need a sheet pan and you cook different elements of the meal in

[09:42] different stages so you everything all finishes all at the same time and tonight we're going to be making potatoes with salmon and asparagus love you too DJ teach me guitar please thank you

[09:57] what's up folks what's going on with you dot Dylan Myers our first super chat Thank You great beard today you didn't even see my beard we talking about we member memberships our new spades is the new

[10:15] memberships our new spades is the new member tonight memberships are a new member tonight memberships are a new feature on the show where I can share some exclusive content you guys if you pay five bucks a month you get access to

[10:28] pay five bucks a month you get access to exclusive content an exclusive discord server sneak peeks at upcoming episodes behind the scenes and more it's a great new feature it's just like patreon anybody who's a patreon supporter is

[10:42] same thing you're gonna be getting still get the exact same benefits the only difference here is that you get access to some special emojis and badges emojis of my face doing silly things and badges to indicate how long you have been a

[10:58] member some of the pizza man thank you very much for your five dollar super youtube channel son of a pizza man there you go some of the pizza man go check it out have you been keeping up with Great

[11:10] British Bake Off so who do you want to win I have not because I I don't have cable and the only way for me to watch it online as far as I know is to steal it and I don't want to do that I watched the whole you know 2017 season

[11:25] I watched the whole you know 2017 season on Netflix I was rooting for for I don't you haven't watched it by now it's your fault I was rooting for Richard I fault I was rooting for Richard I thought he was the man that was isn't it

[11:38] was Steven not Richard Steven Steven was I was I was rooting for him when ever since he did that like Louis Vuitton bread purse that was like gorgeous and beautiful breads and he had like a breadstick shoulder strap chain it was

[11:55] breadstick shoulder strap chain it was unbelievable and I you know I think he was if he did judged for the whole series because he had so many amazing

[12:07] series because he had so many amazing bakes but that last episode he screwed up so it's he he he he rightfully didn't win but he's the man Josh G oh you just asked that Josh G thank you for with the question if you guys haven't checked out

[12:22] great British baking great Great British Bake Off yeah I don't know what you're Bake Off yeah I don't know what you're doing with yourselves thank you guys so much for coming and hanging out I'm getting I just saw one of one or two

[12:35] people say that my hottie is a little low well what do we think guys volume I'm seeing volume okay volume it's perfect volume up turn up your volume guys on your computers but that'll help I want

[12:49] to introduce for those of you who don't know him already my the Roz - my Frasier friend and business partner Sawyer Jacobs who's in the other room you get my shout out hello Emerald City what's doing what's

[13:04] happening they're happy to be here I'm very excited for these lessons you know the time looking forward to some weeknight meals something I could cook weeknight meals something I could cook my wife etc etc hello everyone happy Red

[13:18] Dead Eve happy Red Dead Eve ladies and gentlemen Red Dead Redemption too is coming out tomorrow I've already pre downloaded it it is ready to go for

[13:31] because people are always asking what I'm drinking right now so and I are I'm drinking right now so and I are sipping on Dalmore 15 which I'm a little disappointed in it was pretty pricey and I'm not crazy about it it's very oaky

[13:43] and it's got kind of a weird fruity I don't know what's call it but and also I'm eating I'm getting like like cinnamon and and and nutmeg and allspice

[13:55] and normally that'd be nice but with like the weird fruitiness and the oakiness it's just it's just not hitting the right balance for me but it is very good so I'm enjoying it all more if you want to sponsor me I'll do it I'm not

[14:08] above that I'm seeing a lot of volume comments yeah I'm gonna give you a little bit of juice we're gonna turn up the mic a little bit folks and let us swear he told me once you've done it I've done it I've done it okay he's done

[14:23] it test 1 2 3 how we looking folks you guys hear me better now how about now guys hear me better now how about now how old am i I'm 31 years of age 31 how old am i I'm 31 years of age 31 years young let's see no there's nothing

[14:39] wrong with ice volume too high cute a hum volume is fine I think that we're hum volume is fine I think that we're probably I think we're probably good but

[14:52] let's see I'm trying I'm trying to see it oh my god good better yes good better right people people are liking more I'm seeing more positive than negatives so I think that we're in a good place volume wise for for whoever just knocked me for

[15:06] in my bourbon earned that my bourbon with scotch grabbing ice in my scotch scotch I know that there's this perception that that makes you a wimp or whatever but the fact is that cold water opens up scotch in a you know in a way

[15:21] opens up scotch in a you know in a way that that that nothing else really can like if you ever have the opportunity have above you know glass of bourbon or Scotch get a pipette of ice water or just a little bit of ice water and just

[15:33] just hit it with a little little a couple drops of ice water and tell me it doesn't like open it right up you get a whole lot more floral notes and sweetness and it brings out a different side of the whisky and I'm using a big

[15:49] it's called a king cube you know gigantic ice cube here and this melts a lot more slowly than it would if I just had a whole bunch ice cubes in here because there's less surface area so this is melting very slowly and it's

[16:01] little bit a little bit of an icy watery hit in here and you know let's let's do hit in here and you know let's let's do away with the the negative perception of drink and ice and whisky I don't think there's anything wrong with it at all

[16:15] there's anything wrong with it at all mmm tasty the chat is insane you're right 5,600 people we didn't I didn't tweet about it didn't didn't put it on tweet about it didn't didn't put it on Instagram and didn't get any promotion

[16:28] pretty good turn now thank you guys for coming out weeknight meals are a tricky thing because you know generally you've only got 45 minutes hour tops to throw something together and you want

[16:42] something generally that's healthy and filling and tasty and it's very hard to strike that balance especially when you're strapped for time so what I've got here are two very easy weeknight meals both can be accomplished I think

[16:56] within 45 minutes or less let's see if I eat my words um when I make them now minutes granted I cook a little slower here because I'm talking with you guys here because I'm talking with you guys and I'm talking with the chat let's see

[17:09] we're all just cold and alone me too man it's cold I'm not alone though oh we got some super chats here we've got a new member Rebecca Moses thank you for joining member [ __ ] Jody nuago thank you for your super

[17:21] chat British cook thank you for your very generous 20 pound super chat come to the UK and cook with you for that kind of super chat absolutely I'm there Henry Velasquez $5.00 thank you so much hey what's up shout out every Velasquez

[17:36] hey what's up shout out every Velasquez hi chat app uh hum so that's just folks and again memberships new feature on the channel opportunity to see some behind the scenes stuff some some bloopers some

[17:52] exclusive episodes just for patreon and YouTube members exciting new way to take in more get more babish into your day and I was thinking of posting some

[18:04] exclusive content tonight if if we have time later on if we're waiting on something in the oven maybe I'll pull it up I have a blooper reel an old blooper reel that is a lot of fun and I will post it there and we can take a look at

[18:16] it I'm seeing we got some new members thank you guys let's see I on totem us thank you so much for joining Oh Rebecca Moses Verity gotcha

[18:28] Tom F thank you for joining membership Jubee joobs thank you for originally named appreciate it just trying to scroll over here hello no no my things

[18:41] scroll over here hello no no my things broken I'm gonna refresh okay so alright I say we get started what do you think Jake let's go alright I don't know about

[18:53] Jake let's go alright I don't know about you but I'm pretty hungry so let's let's start with the chicken skillet I think I say that we start there that's it's an anybody who has followed me on reddit for a long time I'm not expecting you to

[19:07] that'd be weird but if you have you know that I posted ages ago talking like four years ago that's this very simple delicious

[19:21] whiskey chicken skillet with sweet potatoes and granny smith apples and potatoes and granny smith apples and it's um it's a very simple very quick comes out really great like you know chicken

[19:34] thighs are kind of a kind of a pain to cook sometimes because you know in order you get ahead of certain target temperature you ideally want to braise

[19:46] them because the liquid will help break down the muscle fibers and the collagen and make them more tender so this is a sort of happy medium where we're cooking them in liquid with the with the the skin still exposed so that way the meat

[20:00] is getting the attention that it needs and the skin remains untouched by liquid so it can state nice and crisp and we're also serious in the cat not cast-iron

[20:13] okay you can use cast iron and a stainless steel or cast iron skillet until we get the skin nice and crisp and then we also build up some bond which as anybody who's fond of me knows that I'm fond of fond so I'm just gonna go ahead

[20:27] and peel our sweet potatoes here Jake do we have any questions or anybody anybody we have any questions or anybody anybody that we got a nice super chat from tattoo dad saying you've given him the courage to take some risks in the

[20:41] kitchen and we really appreciate that keep doing it with this tattoo dad thank you thank you so much for the kind words I'm really happy to hear that that's you're taking more risks in the kitchen that's the only way to move onward and

[20:53] upward is to I hope that that was the takeaway from my most recent episode of binging with the cinnamon rolls showing my mistakes like that happens a bunch on I'll make mistakes and show them if they if they're you know minor or if they're

[21:09] if they end up working at okay but the fact is that I made a batch of cinnamon rolls and I messed them up and I decided like you know cooking shows are too often it's just like beautiful people making beautiful food with minimal

[21:25] effort and it kind of makes you feel like a like a schmuck like a like a schmuck like why can't I do that and you know I thought like how about a nice average to below average looking man making things

[21:40] below average looking man making things wrong and and making and then and then makeover I should give that a shot I I don't know that even possible usually that like a makeover has

[21:54] usually that like a makeover has involved a new hairstyle and that's just not gonna happen and if you touch my beard image I'm just gonna forget so no no makeover happen in here I guess unless you think makeup would look good

[22:07] unless you think makeup would look good on me I've always wanted to try eyeliner weird road here we can return to the sweet potato talk we got our three sweet potatoes peeled here the looking a little blown out sorry guys usually this

[22:21] is usually what happens I end up seeing that no shots need a little bit of adjustment on the fly you know it's just a two-person operation we're just trying to make the most professional best-looking stream we can but the fact

[22:35] is that we're just two regular Joe's one who likes to cook and one who's a lawyer and I've been a creative partner and and you know we don't have a streaming bone between us whatever that means uh-hum and so now what I'm doing here is

[22:53] I'm just chopping up these sweet potatoes into nice bite-sized pieces and to do that I'm starting by cutting them into maybe half-inch planks that so we

[23:05] into maybe half-inch planks that so we got those half inch thick and then gonna got those half inch thick and then gonna go ahead and maybe two at a time here am i doing how do you whiz okay get it together Andy for those of you

[23:22] of people refer to me as is handy because that's what I grew up as my because that's what I grew up as my mother called me Andy and and I made the mother called me Andy and and I made the transition to Andrew in college and it

[23:37] was a difficult transition but but I made it through and I've been happy with it I changed it because I was obsessed with the name Andrew Jackson when I was a kid not Andrew Jackson himself he he was he was not not the greatest removed

[23:53] was he was not not the greatest removed from what I hear but the name Jackson the coolest so if I ever have a kid his name is gonna be Jackson for sure name is gonna be Jackson for sure Jackson Andrew named after me and Andrew

[24:08] haven't even gotten started yet why are you starting to get punchy so we're cutting these guys down into manageable mouth size pieces as is the end game for

[24:23] mouth size pieces as is the end game for any recipes I love this knife by the way this is a brand new knife that has just recently made his first few appearances recently made his first few appearances on the show and I don't want my finger

[24:39] off with it because it is wicked sharp not sponsored by shun or anything by the way I'm not trying to sell you nothing but this this guy it's pricey he's he's he's he's in he's in the hundreds or in the you know the low to mid 100 range

[24:53] looking at I think it was like 150 for this knife and it's pricey but boy it this knife and it's pricey but boy it does a job and when you when you get it nice and sharp when you hit it with this stone and and I hit it with a steel like

[25:09] it's it's second and done I actually oh I can't talk about that I'm under NDA and nevermind nevermind hopefully you guys will see something a collaboration in your future that I had to buy this knife for but not entirely

[25:25] sure it's gonna happen because this person whoever they are is notorious for shooting a lot of stuff and then deciding yeah I didn't like that and deciding yeah I didn't like that and just acts on it so guys keep your

[25:39] fingers crossed that the collab is made public there we go I've already got like too much sweet potato here I might stop after this one save this guy for later it's just me Sawyer eatin tonight and I

[25:53] don't know about you guys but we are staying up all night tonight not all night but we're staying late to wait for the release of Red Dead Redemption to which I have pre downloaded on my Appeals for

[26:09] and we've seen the initial reviews and how much how crazy people are about it I'm personally not looking forward to like maintaining my the happiness of my like maintaining my the happiness of my camp and like having to eat every meal

[26:24] and having to you know this sounds like a little bit too much upkeep for me III like open-world games where you can kind of do your own thing if you want kind of do your own thing if you want like just just go off and and you know

[26:37] spider-man Marvel's spider-man the new one that's where you know I recently did an episode from it because any time I won I can just go web sling and I don't have to stick with the story all the time or go make my make the rest of the

[26:52] Avengers happy or anything like that I've been ranting about video games for out there the most important question I'm seeing the most important question I'm seeing is what is your ps4 username I mean

[27:08] we're we're thinking about going live tomorrow with our gaming exploits oh that's true you're right you're right guys let's uh let's poll the audience real quick I want to see yeses and noes if tomorrow we were to livestream the

[27:24] whole day just me and my boys playing red dead would you guys tuned in it would probably be on Twitch probably not on YouTube what is my ps4 name I can't

[27:39] remember oh it's uh it's um alright try just say it is that safe alright try just say it is that safe okay my ps4 name folks is easy-bake Andy

[27:52] okay my ps4 name folks is easy-bake Andy I believe I don't get I don't play online as often as I should I really play like you know single-player games and RPGs and stuff like that world guys world guys you know we like stories

[28:05] worlds okay yeah like stories story we're like platforms we like blood platformers love platformers what's everybody's favourite platformer into platformer wise so that it easy what easy like the

[28:25] letters nosy bacon we are easy baking the the the very all words very literal the the the very all words very literal spelling of easy-bake Andy because back at my old job my nickname was easy back Andy because I kept baking for the

[28:39] office and bringing in like you know cinnamon rolls and Oreo truffles and they got me an actual Easy Bake Oven and from that day on I was known only as from that day on I was known only as Easy Bake Andy so that's the moniker

[28:54] that I've adapted for the PlayStation Network she can access no man $5.99 a month we are getting some great platformer recommendations the holo night cuphead celeste these are all like indie games that looks way too hard it's

[29:10] supposed to be wailing so hard I don't have space in my heart for something like that mm-hmm part of me just getting over a cold here folks I apologize if there's a couple throat clears so now that we got that

[29:24] we're under the Apple now we're trying to cut this into comparably sized pieces and we don't want equal parts apple and sweet potato really the Apple is just there to bring some sort of you know some more fall flavor apples and sweet

[29:38] but we don't want this to be you know like an apple and sweet potato we wanted like an apple and sweet potato we wanted to be sweet potato with apple and yeah this is just to bring a little bit of the sweetness a little bit tartness so

[29:53] really nice sweetness bring used to bring a little bit of tartness um and tonight I'm gonna try some things a little bit differently than I did on the in the episode on the episode I just did whiskey and and it was a chicken stock

[30:09] try adding a little bit of maple syrup and I camera was a tattoo dad you were talking about some experimenting and branching out in the kitchen that is so

[30:22] important and that's what I'm gonna do tonight and worst case scenario you got something that you're like that's not that good and there are far worse things in life I promise than that so it's worth trying

[30:37] because you might stumble across like wow that tastes really good and when you do that's that's that's a sense there's a sense of accomplishment there that just is unmatched in the kitchen world it's that's what you're trying to do

[30:49] always is come across that like wow moment that aha moment right so I'm just emptying out my garbage bowl here and then we're going to prep the chicken

[31:01] thighs which I have in the fridge I'll grab those now let's these over here oh you know what I also didn't do on the livestream is I didn't add an onion and

[31:14] I was regretting that whole hardly I think that onion is gonna bring a lot to this I added chives at the end to kind of compensate for it but I really think

[31:26] that onion is gonna bring some of the savory some of the savory flavors that savory some of the savory flavors that it was really missing so I'm gonna be sure to add a small chopped onion Jake what we got what we got going on over

[31:41] what we got what we got going on over there we got a recommendation from DJ there we got a recommendation from DJ syntek and a $20 gift golly oh thank you

[31:53] dude he asked if you would make brain dishes from the TV show izombie for jambe yeah I have oh that's a good idea for a Halloween episode I didn't think about that that's a great

[32:06] didn't think about that that's a great idea DJ what was it DJ DJ CENTAC DJ idea DJ what was it DJ DJ CENTAC DJ Syndic that is a really good idea I've

[32:21] have suggested that before I've never seen a zombie personally so I wanted to research done but Halloween is bearing down on us like a like a freight train I down on us like a like a freight train I can tell you guys that this what the

[32:36] subject that the next episode is going to be it is a crunchyroll sponsored episode so it going to have food from anime and this

[32:48] your opinion on because there's a few anime there's a there's a few anime guess I want to hear which one you guys would be most excited about and that

[33:00] would be most excited about and that dish is taka takoyaki which is a dish is taka takoyaki which is a Japanese Street food it's a it's a it's Japanese Street food it's a it's a it's a fried squid ball or octopus ball so

[33:14] it's it's it's a it's a it's a dough very similar to an okonomiyaki dough or not dough batter without the cabbage and then they add some vegetables and some squid and some pickled ginger and then they fry them into little balls using a

[33:29] special pan and they just looked delightful then they top them with get some some of the same accoutrements and some some what's it called I don't know D I believe it's called which is like the the seaweed powder and some of that

[33:45] Japanese Mayo that's so great they're like slightly thinner sweeter may de Mayo alright so we got a nice onion chopped up here last thing to do is prep chopped up here last thing to do is prep and season our chicken thighs so let us

[33:57] and season our chicken thighs so let us do that pardon the noise plate here my

[34:11] thighs are on here these are coming Dean & Deluca so they'll wrapped up like a present at least they can do the amount they're charging you over there I'm seeing a lot of recommendations for food Wars but what food yeah there's food in

[34:32] every episode right so what's the bet which which food do you guys want to see and please please don't say I mean I know you're gonna say but just know that I'm not gonna do it is have the gotcha pork roast because I don't think it's

[34:45] pork roast because I don't think it's possible to make a pork roast from potato and bacon that tastes like a proper pour like a juicy you know meat dish as arrived in that scene so I'm not super

[34:59] you know maybe if I get a couple practice runs and if I get a couple practice runs in I could potentially give it a shot one day but I'm not super keen on it right now geez I forgot him out of kosher salt can

[35:14] the world would you imagine ever imagine that I am out of kosher salt somebody could sound the alarm so I've got some some some coarse sea salt here which for

[35:26] purposes of seasoning our birds is gonna be just fine it's gonna be a little bit because these are these are really big crystals of salt really big but I just

[35:41] want to get a nice dusting on there there we go and then some freshly ground pepper that you will never catch me without are people freaking out about the fact that I'm out of kosher salt because I know that's out of character

[35:59] pressing the seasoning into the skin just a little bit's ideally we'd want to just a little bit's ideally we'd want to like air dry these when you salt an air dry chicken chicken skin in particular not only does it deeply season the

[36:13] chicken but also its desiccates the skin makes it drier and therefore helps it crisp up a bunch more you almost ready to go to the camera - did I just want to

[36:27] give you the heads up we are heading over to camera 2 right now here we go folks follow me welcome to camera 2 we're over at the stove cam for those of you who aren't familiar with the stove cam my

[36:43] apologies for for if that was jarring looks like we're a little out of focus here there we go all right cool cool cool so what we're

[36:55] gonna do now is the objective here is to brown and crisp up our chicken skin as much as possible and for that we need a slightly higher smoke point oil which is

[37:07] around here here we go here you know by the stove normally right over here where I have access to it I keep a little bit of vegetable oil and this is a high enough smoke point oil that it's not going to it's still gonna smoke up

[37:21] but it's not gonna it's not gonna go crazy so now I need torch there we go and we're gonna get this guy nice and hot get the flame go in there and get

[37:36] folks you're gonna see some flames flying later on once we get the the the potato the sweet potatoes and apples and onions all up in here we're going to flame it off and it's gonna look it's gonna look supercool how

[37:53] many viewers we gotta go oh we're up thousand viewers 6600 thank you guys so cooking with me tonight who is cooking along tonight who's making some some

[38:05] some easy weeknight meals I know it's really only dinner time for us here on the East Coast what time is there in that so it's just not even 5:30 so it's really more like my parents than our time so hopefully if you guys aren't

[38:21] is you can tune in to live stream the live streams are saved on YouTube you can tune in any time cook along live with me and yeah I I know I said that

[38:35] 45 minutes flat but um you know talking it takes up takes up you know talking it takes up takes up time so now we didn't load this up too much with oil the scary thing with stainless for new

[38:49] cooks is that things stick to it but that's what we want we want the chicken to stick to it when I drop this down on there it's it's going to immediately stick and if I tried to pull it up it's like glued to the surface of the pan but

[39:03] like glued to the surface of the pan but that's exactly what we want basically as that's exactly what we want basically as the skin cooks and as the fat renders out and as it crisps up its going to lift off the pan of its own volition and

[39:16] it's also going to release a whole lot of fat into this pan so we just put a by the time we're done frying these up this is going be swimming in fat because all the fat is gonna render out of the skin which is

[39:29] what we want like you know too much fat in your skin that you know that can't be good it's very hard for me to gauge the temperature of the pan nowadays because these burners are so hot there's heat just flooding up around the side of the

[39:43] pan it makes it very difficult for me to gauge I think we're pretty much ready to I want this practically smoking get down here take a look sorry for putting my oh okay I see a little bit of smoke that's exactly what I want my air

[39:58] conditioner just kicked on so I must be doing my job right make sure that spread around and then let's drop these in let's we know we did our job right if we let's we know we did our job right if we hear a nice aggressive sizzle just like

[40:10] hear a nice aggressive sizzle just like that yeah there's a nice small chicken that yeah there's a nice small chicken thighs so this this meal you know you could do this with probably up to six chicken thighs in here in this pan that

[40:24] more you can feed a family of four no problem but this is probably enough to thighs are a little small if you wanted to to feed you know your spouse and your

[40:36] slightly bigger one just so this is gonna be perfect for Sawyer and me gonna be perfect for Sawyer and me Soren and I sorry sorry folks just getting the dishes out the way and yeah

[40:50] we are we're putting these down and we are not touching them for as long as as emotionally possible I'm gonna grab some metal tongs here because now these are

[41:02] bitten see they're stuck then I'm moving if I pulled that off I tear the skin bottom the pan this guy's stuck so we just let them sit

[41:15] probably for another two more minutes they're gonna lift right off the pan they're gonna what I'm gonna do is in two minutes I'm gonna take the pan and I'm gonna slide it around like that and you're gonna see them flip around like

[41:28] they're on ice because they're going to have lifted off no problem I hope because I'm talking a big game right now and that and I do hope that I right now and that and I do hope that I live up to the expectations here I need

[41:42] to preheat my oven we're creating our oven to about 375 because once we get the whole affair assembled here again we're not trying to cook these chicken

[41:54] we're not trying to cook these chicken thighs through we're just trying to get the skin nice and crisp and just get you get get the outside get some get some texture and some color and some flavor on the outside and then we are parking

[42:10] our vegetables a little bit until the vets move in the chicken are both at a you're gonna finish cooking at the same time so we're just barely touching the chicken with eat just enough to to to get the outside going we're gonna cook

[42:25] the best thing is a little bit longer just to get the cooking process going so they can focus more on browning a little bit in the oven that's hot I did watch

[42:37] plans I'll do it I'll do it again I washed my hands see I don't know if you guys can hear it over the sizzling but the sinks running right now I'll do the don't worry I washed my hands I would always wash my hands after after

[42:52] handling chicken not trying to get Salmonella up in here there we go Salmonella up in here there we go double washed no problem let's see yeah double washed no problem let's see yeah has it been two minutes I'm gonna give

[43:07] it another I mean those are practically ready to go but just to make sure that my point is driven I'm gonna get those another few few seconds in another 30 seconds over here I got my bourbon ready to go so I can pop that in there when it

[43:21] come time Monday Monday doesn't actually really do anything they did a study on it and you know did some blind taste test and discovered that it makes really no difference it helps cook off the alcohol and it's very showy it's

[43:36] really make that much of a difference in know what you're doing and if you have a fire extinguisher at and if you have a fire extinguisher at the immediate ready and second off you

[43:51] don't have to do it because it's it's it's it's not totally necessary all right so I think these guys are ready to skate around here we go oh yeah see that like there are nice it was stuck there a minute ago and now

[44:05] not only do oh yeah not only do we have gorgeous ly crisp not only do we have gorgeous ly crisp skin yeah look at that oh you know I wish you guys could smell this I'm sorry but like this is nothing but chicken

[44:21] salt and pepper and just the smell is like cooking it properly and getting that getting all that fat rendered out out and you got that skin is like

[44:33] glasses and see all these bubbles and pock marks in it it's ready to go so now bottoms a little bit more color nothing major and let's turn down the flame cuz it's go spit and oil on me right now the oven is preheating to about 375

[44:51] spitting oil all over the place so I'm gonna back this up a little bit and then vegetables as soon as we remove these from the heat I'm gonna put them on this plate they're gonna they're gonna leak a lot of juices on this plate they're

[45:06] juice save that because that's pure chicken flavor so so once we put these back in we're gonna dump the the chicken liquid end and we're in we're gonna have ourselves a Merry Christmas these a little bit more

[45:22] coloring you see they're just they're not they're not really fully colored yet I want I want some nice browning on the bottom I'm just gonna have a nice slip bottom I'm just gonna have a nice slip in my dumb boy you know what I'm gonna

[45:37] try it without a nice scoop now let me try it with that and without a cute maybe the cube ruined that maybe that guy was right that made fun of me maybe guy was right that made fun of me maybe they're all right I've always been wrong

[45:51] there we go it's a nice cold glass though so maybe that'll have some kind of effect all right cheers guys let's see what this is like Oh oh my that's

[46:07] way better without ice I'm almost wondering if that ice was like had like freezer funk to it or something because that is way better I take back everything I said about this Wow mmm it's very sweet it's just subtly

[46:30] Wow mmm it's very sweet it's just subtly oaky that weird sort of pretty sensation that I was having is go on right I think this is good enough see we got some matter as much in the bottom because the bottom is just exposed me so the more we

[46:45] cook bad the tougher it's gonna get but the top is protected by the skin so we can really blast that with the heat get the skin nice and crisp and we won't affect the meat too much now look at what we got here folks we got us some

[46:58] fun so the first thing I'm going to do I'm gonna drain off a bit of this fat this is a bit too much in there I just want like a tablespoon remaining I'm

[47:10] also going to wipe off the side of the pot because it's got fat going down it and I don't that to catch on the fire I mean so that to catch on the fire I mean so there we go back on the heat and I'm

[47:23] there we go back on the heat and I'm going to start with my onions here we go got my onions over here we're bringing them over here and into the pan they go and there's a little bit of reserved chicken fat and oil and we got that nice

[47:36] chicken fat and oil and we got that nice fun in the bottom of the pot and I get a wood stone it seems like the most appropriate tool for this I use one of

[47:53] these there we go this guy's all burnt up from from making gumbo you know this up from from making gumbo you know this guy's been stirring what's it called Roux that that Roux that you have to cook for like 45 minutes so this just

[48:08] sits in hot oil and is just moving around in hot oil for you know 45 minutes so it's good that's why these guys all burned up but I can smell the

[48:21] onions and I already know that like this was this was something that I really should have added it was a big mistake on my part not to add this this is gonna add this it's gonna add this the savory kind of flavor that the vegetables were

[48:36] missing well I can't see the comments Jake what what am I missing over there what's wrong no we're getting a lot of fun to talk a no we're getting a lot of fun to talk a lot of root awk I got a couple questions

[48:48] for you I've been waiting to tell you if you're ready for those hit me what's your favorite brand of instant noodle that's from rum ham I mean I grew up with marooch and ramen I believe that's what it's called Mauritian that's the

[49:05] grocery stores and here in the states I believe and that's what I grew up with I was actually nicknamed with ramen master back in high school it's true it's true I can vouch for that he can vouch for that because he was around

[49:19] school together and I was the Robin masters dubbed by and I was the Robin masters dubbed by Shumway I I was dubbed the ramen master because I was able to cook it just right which really there there is no there is

[49:36] no ramen master when it comes to Maruchan ramen but that is my it's my only one I've ever had not the one in the cup I don't like the one in the cup it bothers me I think that the noodles don't come out as good the vegetables

[49:53] they're kind of like squeaky and and weird I just like the I just like the stuff out of the package that's that's all I'm about so guys we've things we've

[50:05] here you can see that it's becoming translucent you know just typical bug gonna crank up the heat a little bit because they're you know they're not sizzling quite as much as I'd like and I'm going to start adding our sweet

[50:21] potato and Apple because we got our onions nice and sweated down and I'm going to prep too much sweet potato here so we're just gonna add as much as we application but I am going to add all the Apple because I want as much of

[50:37] the Apple because I want as much of that's Apple II goodness I definitely don't want as much as sweet potato again but I I do want a fair amount sorry I'm over at the prep table here just picking out apples okay thanks Jake Jake's on

[50:52] the ball over there and sorry that's that's that Sawyer's nickname that's who that's that Sawyer's nickname that's who I'm referring to when I say Jake swear for those of you who are new to our relationship we have been friends since

[51:05] high school and have been lucky enough to go into business together which has been a dream of ours since we were a knee-high to a duck lettuce we're saying knee-high to a duck lettuce we're saying I think it is yeah so we got

[51:25] spilling any I'm totally gonna spill some look just trying to get those some look just trying to get those onions off the bottom of the pan expose expose our apples and our sweet potatoes to a little bit more heat and we're just

[51:40] to soften up maybe maybe pick up a little bit of color if we really push them down into a single layer like that and crank up the heat we can get a sweet potatoes and that might be nice so that's what I'm gonna shoot for right

[51:54] that's what I'm gonna shoot for right now and there we go and then once once these once we get these guys to a good sort of preliminary cooking phase once

[52:10] they've softened up just a little bit we're going to deglaze with some bourbon and some chicken stock and then we're going to do place Nestle our chicken further into the vegetables so the meat is down in the liquid the skin is

[52:25] sticking up top and then we'll put them in the oven let any finish in the oven and while we're doing that we can start prepping the other meal the the sheet band meal this one this is this this was made to stream this this episode this

[52:39] skin on this chicken is so darned crispy like it's like glass it's it's it's it's like it's like glass it's it's it's it's stiffened and I can just tell it's gonna it but it's still like raw chicken so I'm not gonna do that but I just cranked

[52:57] if you can hear it I'm gonna get nice and close so you can mic and pick up on and close so you can mic and pick up on it too it's hot down here I don't like it yeah that's hot what if I singed my

[53:11] beard at all well my beard so warm Wow Wow my beard well my beard so warm Wow Wow my beard retains heat like a like cast iron she was okay so the glasses on hair from beyond

[53:24] so the glasses on hair from beyond camera guy the glasses on oh that's the other headphones supposed to be behind me okay learning curve folks learning

[53:39] over here and check out the comments while this is picking up some color

[53:52] hey Jake what we got all right so we got a $10 donation from three emerald for her so I guess Emerald Archer that would be my favorite movies here no no reservations could you cook Cates quail and truffle dish you ever heard of that

[54:07] and truffle dish you ever heard of that yes no reservations is is that that old yes no reservations is is that that old what's-her-name the chick from from from what's-her-name the chick from from from oh my god Catherine zeta-jones Catherine

[54:22] oh my god Catherine zeta-jones Catherine zeta-jones and like Aaron the guy that zeta-jones and like Aaron the guy that played to face on Batman Aaron whatever his name is I've not seen that movie I'm gonna have

[54:36] of great food in it because it's all about a high-end chef right I've also gotten some requests from the movie burnt with with I can't I'm blanking on

[54:48] burnt with with I can't I'm blanking on all names tonight God he's in this the all names tonight God he's in this the great new movie a star is born that's um

[55:02] don't know is I'm off my game tonight folks sorry yeah the burnt with Bradley definitely gonna be making something from one of those in the future what else we got going on over okay we got tech gets teh GE X

[55:18] recommended hard candies okay that's the camera - oh yes sorry camera - oh yes sorry we have TEDx asking to do hard and soft

[55:31] that's a good idea oh that's a really good Halloween idea right there it's a shame that the next episode that's got it's got to be from the anime and that's gonna be the day before Halloween now yeah that's

[55:47] alright well it's in the repertoire that's a good good suggestion we got a that's a good good suggestion we got a five-pound question from Louis see what up baby a serious question Brad or Vinnie I'm not answering that question I

[56:04] don't care how serious it is not answering that question they're both my brothers and I and they're not happy I will carry them what I I would never choose between the two in my mind the same person it's really nice oh yeah

[56:20] she's my favorite child yeah Jake a step away got it I got a 20 yeah Jake a step away got it I got a 20 euro question from Alex Rosings really

[56:32] appreciate that thank you they want to know what watch you're they want to know what watch you're wearing tonight's wearing a Rolex date wearing tonight's wearing a Rolex date just from 1981 circa 1981 it's I got it

[56:48] in a foreclosure auction or police auction of some kind so I got first steal and and it's it's just so unique it's so interesting looking it's got a it's so interesting looking it's got a stainless case with a gold bezel and and

[57:02] a robin's egg blue face it's just a very unique looking watch I'm recently getting into fine timepieces I'm gonna turn this down a little bit here that's hot but you might be able to see

[57:17] here we picked up some color by letting everybody sit on the bottom of the pot we picked up some nice color I don't know if you can see that but we got a little bit of browning and some these pieces so now the objective is now that

[57:30] we got some color the objective is to start cooking these guys through a little bit because we want them to be sort of Park cuts before you put them in the oven and then we got all this great fun on

[57:42] going to be glaze in a moment with bourbon and chicken stock and that's been the exciting because ringgit see some fire about that folks that's yeah

[57:58] recently gotten into into into fine timepieces and watches and and vintage old old Rolex is a very cool very interesting I'm seeing that these yeah

[58:13] the apples are starting to soften up so is it so so the sweet corn so I think we're gonna be good to deglaze now so I'm gonna crank up the heat I want this pan nice and hot because we want the alcohol to aerosolize so it's a

[58:27] want the alcohol to aerosolize so it's a it comes off as vapor and that's it from the top of the pan and then we can set that vapor on fire so buckle your that vapor on fire so buckle your seatbelts folks so that's nice and hot

[58:43] seatbelts folks so that's nice and hot it goes now I'm going to off the flame it goes now I'm going to off the flame add some bourbon

[59:00] unless we feel like you cooked off a bit of the alcohol get that flame nice and of the alcohol get that flame nice and high and go ahead and there we go nice high and go ahead and there we go nice little flames again not necessary just

[59:15] little flames again not necessary just fun I'm sure some some chef in France would disagree with me get all that alcohol cooked off there careful don't it or anything because look we're still flames shooting out it's still fire

[59:30] going on there I don't even see it but there's still flames so I'm gonna extinguish those now but it still flames look at that the apples are on fire we go ahead and extinguish that a little bit of chicken stock there we go there

[59:47] we just want enough on the bottom oh I forgot the sage shoot that's okay we can I'm gonna turn down the heat over here Jake we're gonna go back over the prep Jake we're gonna go back over the prep table and I'm going to grab some fresh

[1:00:03] table and I'm going to grab some fresh sage up fridge already smelling pretty good folks what day per day per tape it together I'm also going to add some

[1:00:15] maple syrup I think I think that's going to be a real nice addition where is my to be a real nice addition where is my maple syrup I have some I know second

[1:00:27] quick cuz I think it's over on this rack over here sorry for the boy just over here sorry for the boy just interrupt us if you will name it what American summer that's right all right so we got some Mapple syrup here oh my

[1:00:46] god some fresh sage too much don't to go crazy but like sage is pretty mild pretty forgiving so it's it's not going to get too angry at us if we we add a

[1:00:59] bunch so I'm going to just sort of line all these guys up like that and then I'm going to cut them into manageable strips so this is just one of

[1:01:12] I'm just cutting them into strips and now I can go like this and now they're now I can go like this and now they're in appropriately small pieces let me get

[1:01:25] all this crap out of the way it's important to keep a clean organized work area and I'm not as good as that as I should be so again this this the basics is really a show about learning together as a people as one people united

[1:01:42] throughout the world that's what we need in these dark times this community so now we got some fresh chopped sage over here bringing it over to the stovetop

[1:01:54] and we're just dumping that right into the pot yeah whatever is left there go the pot yeah whatever is left there go let's get that all incorporated there let's get that all incorporated there I'm also going to a little bit more

[1:02:10] chicken stock it's looking a little low I'm liquid and we want the liquid to this so we don't want too much down there we want enough that we can nestle the chicken in there and it's going to be you know the meat is going to be

[1:02:24] submerged in the liquid I might treat this thing to a pad of butter at the end of cooking that might be good

[1:02:38] little bit this is gonna help the vegetables give up a little bit of their easier for us down the line we're probably gonna want to season again probably gonna want to season again before we serve but it just makes it a

[1:02:51] little easier we obviously don't want us like season four tastes at this point like I don't think I've seasoned enough at this point because I can't taste it yet it's not cooked yeah I could taste it this is not ready so it would be the

[1:03:06] material all right so I'm gonna make four kind of wells almost like we're four kind of wells almost like we're making a shotgun part of me hmm

[1:03:18] making a shotgun part of me hmm sorry a little bit of smoke smoke whatever this is steam all right so we've got four kind of little divots we've got four kind of little divots there into which I'm going to deposits

[1:03:31] there into which I'm going to deposits chicken we go get them down in there I know I didn't do this in the episode and it's not totally necessary but

[1:03:44] submerging at least the bottom part of the chicken is going to help tenderize the meat a little bit as long as that skin is exposed make sure that skin is not covered that is what is most important at this stage of the stage I

[1:04:02] forgot to add the maple syrup we can go ahead and add that afterwards when we played up I think that will be just fine so here we go folks we got chicken nestled amongst our vegetables and that is going into a

[1:04:17] 375-degree fahrenheit oven that I forgot I have a pizza stone in so that might accelerate cooking time a little bit give me one moment I'm going to wash my give me one moment I'm going to wash my hands I forgot to dump my chicken juices

[1:04:31] in there as well so that's my bad but you know again we're just we're just [ __ ] around and having a good time don't matter time to experiment

[1:04:46] like you know they're the the quick easy meals aren't like generally my favorite meals require a lot of time and that same effort I'm saying time and not the

[1:05:00] spice nothing effort you're not saying the herb I am saying literal time the herb I am saying literal time because I love stews I love soups and all those things require you to just sort of you know let flavors slowly

[1:05:15] develop and build and you know allow there are obviously a lot of great quick meals out there pastas and steaks and and and what we're making tonight but and and what we're making tonight but like you know the these are where you

[1:05:29] want to you want to mess around like with both Bergen young if you're dumping to follow a recipe if you don't know what you're doing because you know if

[1:05:41] you screw it up then you wasted so much time but like we're just rocking a time but like we're just rocking a little 45 minute dinner here so might as little bit more Dell more because this stuff is good mmm oh so much better Jake

[1:05:59] you gotta try this without that ice yeah I think I'm gonna come in and get myself I think I'm gonna come in and get myself a quick finger of it whenever you're a quick finger of it whenever you're ready dog Jake's gonna come in join me

[1:06:12] ready dog Jake's gonna come in join me so we can have ourselves a little will so we can have ourselves a little will snicker oh he's dumping his ice okay yeah that that was that was your favorite when we were shooting at the

[1:06:25] favorite when we were shooting at the chicken or was it the salmon that bottle chicken or was it the salmon that bottle there we go folks done more 15 it's a there we go folks done more 15 it's a fine single malt scotch Island yeah cool

[1:06:42] fine single malt scotch Island yeah cool um so this neat definitely way better I'm weirded out because I can hear my voice in my in my in my face from there nope yeah we can do that forever Cheers thanks for thanks for helping

[1:06:58] Cheers thanks for thanks for helping aspect potatoes here folks so I'm gonna give these oh alright let's see oh I know you

[1:07:17] flip them azad or whatever you are already I know you you wanted the earliest and the greatest and the finest dude thank you so much for all your hard work on the subreddit some great booty WB discussion some awesome vanished

[1:07:31] memes from one Andrew to another keep great keep up the great live streams redditors or if you're you know want to check out reddit a great place to start check out reddit a great place to start or a great place to end up is the

[1:07:46] binging with babish sub subreddit that's at reddit.com slash our backslash backslash our backslash binging with babish and it's a forum for discussion babish and it's a forum for discussion and and sharing of you know recreations

[1:08:00] from the show or questions that you might have I'm always in there poking around saying hi and my man and you're over here who just helped us out with a $20 super chat thank you so much for that it's very very generous he didn't

[1:08:13] so generous with your time working as a mod on the subreddit but thank you he is one of the admins over there and he's one of the people who makes sure that

[1:08:25] it's a friendly and beautiful little corner of the internet so if you are a fan of the show if you're a fan of cooking come hang out and I will see you there thanks again Andrew appreciate it from one Andrew to another I'm gonna

[1:08:39] rinse these potatoes folks because they're looking a little dirty and they're also a little bit bigger than I'd like for them to be but that's all that they had at the store so we're probably going to quarter these I know

[1:08:52] on the on the episode and have quick chat quick chat moderation note I'm gonna move us into slow mode because a couple people in here are getting a little chippy trying to trying to make it so we can't chat you know they're

[1:09:07] rabble rousers yeah yeah we got some rabble rousers so we're gonna try and just trying to get some cooking tips and have a nice time we're working on it we're trying to put them down a notch

[1:09:20] sorry we got it we got to put on slow mode but some people want to warn us around and you know it's the internet that's okay that's what's gonna happen and I'm sorry that you guys have to pay the price but thank you very much for

[1:09:33] the price but thank you very much for sticking with us 6334 people thank you guys so much for hanging out it's alright for coughing hmm and here we go

[1:09:45] we got some nice potatoes and I saw clean I was so I wanted to get these these potatoes so bad because look at this they're called butter cream this they're called butter cream potatoes organic butter cream probably

[1:10:01] Yukon Golds of some kind so I'm expecting these to taste like dessert I'm kidding they won't do that but they'll probably be nice and soft and creamy and whatnot I hope with a name like butter cream otherwise somebody's

[1:10:15] doing real false advertising which I would not appreciate okay would not appreciate okay we got these potatoes all rinsed up and I think any other prep that we need to do so the the basic basically if we get

[1:10:32] down to basics sorry the the the the the basic order of events that's gonna go on here is that the potatoes need to cook for about 35 40 minutes and the salmon and the asparagus need to cook for about 15 so

[1:10:49] we're going to start the potatoes first on a preheated sheet pan so I've got an on a preheated sheet pan so I've got an aluminum aluminum rims baking sheet here

[1:11:01] this is the you know this can be the foundation for a great many dinners and all you have to really do is think like how do i best want to time this potatoes take 40 minutes or so to cook asparagus takes 15 salmon takes about 12

[1:11:17] to 15 so what do you do you put the potatoes in the in the oven first for 20 that you had the the salmon and the asparagus then you put it back in then everybody's done at the same time voila you can do this with virtually not

[1:11:32] and lots of things you do with chicken you could do it with turkey you could do it with tofu oh okay oh my god who's here right now okay all right all right

[1:11:46] Jake's gonna go wait I don't know if you guys could hear that but my doorbell just went off which means that we have us a visitor and unannounced unscheduled us a visitor and unannounced unscheduled visitor we'll see you this is it's not

[1:12:00] the laundry guy for any of any old legacy streamers that might remember the legacy streamers that might remember the legacy of the laundry man hey you know I might do these in halves you know I was talking about about doing these in

[1:12:13] quarters because they're so big guts you know they're so narrow like they're they're they're they're tall but they're narrow so once you cut them in half though they're large potatoes on their own did you check the intercom well but

[1:12:32] but you did you buzz them in why they were it could be a murderer just because were it could be a murderer just because we're live oh you're an anarchist all right so just let a stranger into the building so say a little prayer for all

[1:12:52] of us I guess maybe I'll do just so they're more bite-sized I can't decide if I want to have geez be big old hunks of potato that you can cut up with a them to be bite-sized so I'm gonna quarter these like so and that way they

[1:13:07] still have a ton of surface area what I'm most concerned about is surface area to pick up browning and we want a big old piece of the potato to have unfettered access to the bottom of the sheet pan which again I need to preheat

[1:13:21] this guy's go in in the nice hot oven so when we take it out it's gonna be nice and hot we're gonna be dump the oil tossed potatoes on there and they're up color immediately I'm going to check out our chicken as well

[1:13:35] out our chicken as well looking like chicken okay smelling good I'm feeling encouraged about that smell I really think the onions are gonna make I really think the onions are gonna make a huge difference the ones that I made

[1:13:48] in the episode we're lacking that savory onion flavor which is why I added the the chives and that definitely helped but I think adding straight-up onions to but I think adding straight-up onions to the - - to the to the original a mixture

[1:14:04] in the world all right so yeah these are maybe not by size but you can pick it up with a fork and bite it in half and then finish it off so I think this is a finish it off so I think this is a better way to go and we're just slicing

[1:14:20] these guys up then we're gonna toss them with oil nope nope wrong way I'm not way there we go I want nice flat pieces so

[1:14:33] there's lots and lots of surface area to pick up good brownie feel me go last one

[1:14:45] really learned how to cook it especially in college was just roasted potatoes with herbs and garlic which I've you know learned now that's if you toss these guys with fresh garlic oh that's gonna burn well before the potatoes are

[1:15:00] I've been enjoying doing in my in my free time is roasting the potatoes they're done tossing them with a with a quick vinaigrette of lemon juice maybe

[1:15:14] vinegar if you're feeling frisky but mostly lemon juice olive oil and garlic or butter if you're feeling frisky again you know you can you can you can change you know you can you can you can change that up maybe some fresh parsley and and

[1:15:28] toss that with the hot potatoes they don't lose much of their crispness they do lose a little bit for sure but they they gain a whole lot of flavor and the heat from the potatoes just wakes up the raw garlic and the the lemon juice and

[1:15:45] it's just a great time so we got these guys cut up let's prep our asparagus that's the next thing we can do now I did something on the show

[1:15:57] that I'm not super proud of which is that I did what an ex-girlfriend taught that I did what an ex-girlfriend taught me to do which is to take your asparagus it and find the point at which it naturally snaps like that and and that's

[1:16:15] the best part and this whole part would be woody and tough if you tried to cook be woody and tough if you tried to cook it but it's just not true it will snap depending on wherever you hold it like you know if I hold it at each at each

[1:16:28] end at the tips guess where it's gonna break right in the middle if I hold it down here and I've been to guess what it's gonna break right in the middle like you know look at the difference here I really really doubt the heads

[1:16:44] this piece of asparagus was fresher here and this one here so do us all a favor and and just cut your asparagus because I actually no I'm sorry I think there is

[1:16:56] legitimacy to that I think you end up with less tough ends if you break it instead of cut it so instead of like you know bending and trying to find the you know right there that's a good place

[1:17:08] we want to lose probably a solid inch off the stump depending on the size of that particular piece of asparagus I might cut these in half to this so they cook a little bit quicker because I like really crispy not burnt but you know

[1:17:25] black and asparagus nice nice little dark bits all over it that's what I like dark bits all over it that's what I like the most and I'm going to achieve it by the most and I'm going to achieve it by I think I'm maybe not the if this was

[1:17:38] sometimes at the store you get asparagus that's like out of control thick I might that's like out of control thick I might have it but this is pretty average so as look we're a little light on asparagus here if you were feeding a family of

[1:17:51] four this might be kind of kind of paltry but you know all right so now it's time to watch this quick I'm going to just give these guys a little rinse pardon me pardon the interruption little Wincy

[1:18:09] Wentz on the asparagus you don't want to pick up any dirt or or you know tainted pick up any dirt or or you know tainted soil no but you know if you ever if you

[1:18:23] something like that and you didn't you didn't rinse it that's a lesson you'll didn't rinse it that's a lesson you'll never forget is like Oh grainy zucchini that's awesome it's a lesson I learned back in college I was obsessed with just

[1:18:36] like making zucchini just sauteed with garlic and one time I made it for my garlic and one time I made it for my then-girlfriend and wow what a disaster this is a boring story I'm just grabbing paper towels right now real quick just

[1:18:50] paper towels right now real quick just so I can properly dry these guys off so I can properly dry these guys off boom immense there we go we want these nice and nice and dry we're gonna let them air plenty of time

[1:19:03] potatoes have to bake for a solid 20 minutes before before these even approach the oven but one nice and dry so they they experience the my art so they they experience the my art reaction and become browned and yeah I

[1:19:18] probably wouldn't hurt for them to be a little moist because that would might like help them steam all on their own a little bit or something I don't know probably would be just fine I think that's the beauty of these things like

[1:19:33] that you know with with the cinnamon rolls with baking little subtleties can ruin the whole thing not packing them in the not arranging them and your baking

[1:19:45] the not arranging them and your baking dish properly can ruin their size and appearance not frosting them at the right juncture can ruin their parents right juncture can ruin their parents and and you just not make this the

[1:19:57] frosting drape over the sides the way that you want them to over proofing under proofing all these little seemingly little things can make or break it when it comes to cooking obviously there's depending on the dish

[1:20:10] but especially with dishes like this there's a lot more wiggle room and you you're in a rush you know like oh I forgot to wash my asparagus and you dish it's probably still gonna be fine so just relax anyway I'm on a ranch we

[1:20:28] got two new members we got Taylor Williamson thank you so much and Sam is appear oh subs appear oh thank you very much for becoming members again for anybody who is new to the party memberships are a new feature on YouTube

[1:20:42] wherein you can pay five dollars a month for access to exclusive content like behind-the-scenes footage exclusive episodes bloopers you can have exclusive episodes bloopers you can have access to special emojis and badges you

[1:20:56] access to special emojis and badges you can have access to a special discount on can have access to a special discount on from time to time and we can chat it's a it's a cool it's a cool little feature so check it out I encourage you to check

[1:21:08] it out now I'm gonna do a quick temperature check on our chicken because it's been in there for probably you know 10 15 minutes and I it's not gonna be

[1:21:21] done but I just want to see where it's at I want to see how much further we have to go because not timing this here I'm just going by doneness yeah all

[1:21:33] I'm just going by doneness yeah all right let's take a poke here oh yes oh we're at about 150 degrees I guess cuz they're so small I'm gonna check another

[1:21:47] thickest part of the of the thigh right by the bone I'm getting between 150 to 160 there so we're actually way closer than I thought I'm shooting for release than I thought I'm shooting for release 175 the beauty of chicken thighs is that

[1:22:02] them I honestly think like you know the recommended cooking temperature is 175 I really think 185 is where they really come to life I don't think there's that much juice loss and and they're so

[1:22:19] tender and they're so really think that that's the best place to be so that's the best place to be so we got you know 15 12 25 15 to 25 degrees left to go and then we will hits the oven with our potatoes so I'm good

[1:22:34] we got new members we got we got a $5 super chat hey man love the vids onyx super chat hey man love the vids onyx 34a says hey man love the vids my love

[1:22:46] cooking myself just wondering what knives you use well I use a wide variety of knives I have my cheap Oh it's not even up here for you know for when I need a real knock around knife I got a you know a Dexter this is like a

[1:23:03] restaurant supply store kind of knife it's like 15 20 bucks and it's a sharpest knife in the world it's not the sturdiest knife in the world but for a

[1:23:15] little bit of money it'll get the job done that's my you know really beat it up a knife then this is an excellent entry-level knife that I recommend to all burgeoning home chefs it's the boost off proline I'm a big fan

[1:23:31] of list off knives I have myself this is my fav one of my favorite chefs knives my fav one of my favorite chefs knives it's the first off icon classic classic icon 8 inch chef's knife it's one of my favorites and they recent but this is

[1:23:44] very very expensive it's around 150 dollars and they recently came out with the proline which this guy retails for about 20 20 bucks and it's great for about 20 20 bucks and it's great for learning and and burgeoning chefs

[1:23:57] because it's got this awesome grip and I'm not sponsored by bust off folks I'm just telling you for the facts here it's got this awesome grip that is angled at exactly where you want to be when you're holding the knife this is right where

[1:24:11] you want to be you want to have your finger wrapped around sort of the side thumb gripping on the other side a finger wrapped around thumb gripping and this gives you a tremendous amount of control over the knife and it helps the

[1:24:26] just the shape of the handle helps train you to hold it exactly the right way because you'll notice when I use my knife look what I'm doing I've got my finger wrapped around the front of the side of the blade and I've

[1:24:41] got my thumb gripping on the other side this gives me the most control over my knife and it just sort of knocks it into your brain and most recently put these back most recently I invested in a shun and I think this is a shun classic what

[1:24:59] and I think this is a shun classic what is this to do yes okay a classic classic Western chef who cooks a knife 8-inch Damascus it's again an expensive knife but it's it's it'll last you for life and it's it's a really beautiful thing

[1:25:13] kind of gross but you can see the Damascus pattern in the steel that sort Damascus pattern in the steel that sort of scalloping in the steel really lovely thank you very much for your question and for thank you we got a couple of new

[1:25:27] members here thank you guys Kyle Eldridge what's your go-to whiskey to right now because I'm not crazy about bullet for drinking with cooking you can you can go having Williams you can go you know for roses go with the bargain

[1:25:42] stuff because once it's cooked down this is gonna taste pretty good and you know you don't definitely don't use the good stuff I would never use the Dalmore 15 if that's what you're asking for cooking ever it's it's meant for

[1:25:56] for cooking ever it's it's meant for drinking it's not meant for cooking hmm I do think that there's value in using semi good whiskey wine spirits for

[1:26:09] semi good whiskey wine spirits for cooking I think that I would never use like the ultra cheap stuff like the stuff that comes in a plastic bottle and you know is just called whiskey or something like that I probably wouldn't

[1:26:24] gonna have some off flavors and it's not gonna be pleasant but you know a twenty the sweet sweet spot right there just like you know not not super cheap but

[1:26:37] not like super nice just something that you might make a cocktail out of or whatever something good for mixing this that's right--we're bullets it's bullets bullets that's right in that in that range this is you know a

[1:26:50] but I have it on good authority that it's like a blend I don't know if it's true but I I heard from somebody in the biz that this is a blend that is

[1:27:02] commercially available whiskey's and it's not unique or interesting in any way and you know you can tell by tasting it it just tastes like straight-up it it just tastes like straight-up bourbon which is fine yeah it tastes as

[1:27:17] bourbon as the day is long and it's pretty good it's good like knocking bullet it's perfect for cocktails perfect for you know an but like you know any kind of bourbon cocktail that's the way you want to go

[1:27:35] long answer to your question Henry Velasquez $5 thank you so much who inspired you to cook or did you inherit it on your own my mom first taught me some of the most basic elements of cookery particularly baking she taught

[1:27:49] me how to make you know Nestle Tollhouse cookies and all that stuff when I was a kid and grilled cheese and she used to in the winter she would go out and grab a Tupperware full of snow then she would pour maple syrup over the snow which I

[1:28:03] understand now is actually kind of a tradition in some parts of Canada but tradition in some parts of Canada but this was unheard of in my sleepy little town of Rochester in New York and yeah that was a lovely little dessert that

[1:28:17] she used to make me and my brother and yeah that's that's that's where it all kind of started I'm gonna check in on the chicken real quick let's let's pop over the stove here let's see where we're at last we checked we were around

[1:28:30] we're at last we checked we were around 155 160 I'm poking right into the 155 160 I'm poking right into the thickest part of the all right 173 I'm gonna check two of them just to be see how that's hot I touched the the

[1:28:44] sheet pan that was smart 171 all right so we got like I want to be it's not about a food safety thing it's about the fact that some chicken thighs are very rich and fat and collagen connective tissue and they need

[1:28:58] higher temperatures to break down than white me you don't want to go above 155 on white meat I usually cook to 150 sometimes even 145 if I'm very sure that

[1:29:10] my chicken is from a good reputable source and it's not going to make me source and it's not going to make me sick the chicken breast dries out in a heartbeat but you know chicken thighs you can braise them to death you can do

[1:29:23] most anything to them and they're still going to be pretty delicious we got okay thank you very much super chatters and new members thank you through the 6100

[1:29:37] appreciate you guys coming and hanging out we're making some basic weeknight for those of you just joining us we have some crispy chicken thighs with sweet potatoes apples bourbon and sage fresh

[1:29:53] sage which is a lovely little weeknight meal that you can whip together and like that and what we're prepping for here and we need the oven for it so that's why we're waiting for the chicken to finish cooking is a sheet pan dinner

[1:30:07] which is just making your whole dinner all three you know protein starch all three you know protein starch vegetable all on one sheet pan and it's vegetable all on one sheet pan and it's it's very easy and dish wise very very

[1:30:23] easy because all you're really you're only think the only things you're making dirty are your knife and a sheet pan so I mean how much easier can clean it possibly be and dishes the eat on that's about it and we're gonna make a very

[1:30:35] simple vinaigrette for the top of the salmon out of mustard and and what else is going on there mustard and olive oil and lemon juice and parsley just like

[1:30:49] very super simple but very flavorful just just something to wake up that salmon roast salmon on its own is actually really nice I like it with just bit vinaigrette on there like that and it just really makes it

[1:31:03] more exciting and makes it more into something you're looking forward to eating rather than something you have to eat now I mean we have a new member eat now I mean we have a new member mr. Blum 22 mr. Blum thank you very much

[1:31:16] mr. Blum 22 mr. Blum thank you very much for joining the Benjamin babish family um Jake we have any questions that you've been waiting to ask well I'm surprised to see how many people want us to use the old Frazier song as the love

[1:31:29] as the you know intro music which you did back in the day I'm honored by that maybe it will give a call in to the licensing at I don't know a 20th Century Fox or whoever owns that song and see if we can get rights to the song if

[1:31:44] we can get rights to the song if everybody just tweets I'm kidding he everybody just tweets I'm kidding he couldn't hurt me see give babish rights to the Frazier theme so I've got a good question for you actually so it may hit

[1:31:59] me guy named Alan Anderson gave you ten bucks right thanks Alan Thank You Alan bucks right thanks Alan Thank You Alan he said I live in my semi-truck can you crock-pot single burner gas stove and a toaster

[1:32:16] oven that can fit a 9-inch pizza that's interesting man that's a very that's a lot of tools yeah no that's definitely more tools than I would have guessed and there's so much that you can do it that it's particularly a slow cooker I mean

[1:32:30] that's a that's a meal maker right there I should definitely do an episode of slow cooker basics that is for sure oh yeah the Thicke boys love slow cooker basics all the Thicke boys out there trust me on that I trust you slow cooker

[1:32:51] definitely something that we should look into I guess the reason that we've not done it yet is because basics has been so oriented towards technique and like so oriented towards technique and like how and why does this does this food

[1:33:06] how and why does this does this food change as you do this to it and slow cookers are more about you know slowly braising things until they become fall apart tender and flavorful and all the flavors meld together which is wonderful

[1:33:18] but it is less technique oriented but there are some really interesting things that you can make in slow cookers you know pulled-pork things that really lend themselves to slow and low obviously beef stews guys were coming up

[1:33:33] on winter you can expect me to find ways to sneak all them kinds of snooze snooze snooze stews onto the show because I am a stew freak and I don't care who knows it I think our chicken thighs are gonna be

[1:33:48] done so we hang on we've got a Amanda Stapley $25 thank you so much that's very very generous hey babish I can tell you our big chef Jon fans I'm curious what recipes of his have you made I've made a ton of Chef John's recipes in

[1:34:02] fact it's one of the earliest like serious recipes that I made was a Chef John recipe cuz he's been he's been in the game for like nine years now and so and I wanted to make a really truly great lasagna I typed into Google I

[1:34:18] great lasagna I typed into Google I googled world's best lasagna and first one to come up with chefs Chef John's lasagna which is called world's best lasagna since then I've tried to make lasagna my

[1:34:31] own he includes ricotta in his lasagna which not crazy about but I will say if you do like ricotta in lasagna it's pretty much the peak of the of the of the medium I love it much better than that we got oh my god we have oh I got a

[1:34:49] that we got oh my god we have oh I got a good cold Lord a hundred of money I don't recognize he's got mancha thank you so much for 100 whatever currency if your videos babish plan on making basics with babish and spicy food Indian

[1:35:03] maybe absolutely we almost did curry this last round we shoot Basics in batches of like 10 episodes at a time and and we we almost did curry we came

[1:35:18] this close but I'm intimidated by curry because there's so much lore and there's so many people who take curry very very seriously and I didn't want to betray of the of the artform so you know definitely

[1:35:35] we'll do that one day it's just a quizzing that I need to learn a lot more quizzing that I need to learn a lot more about so do expect that in the future I so as we're getting ready we're getting up here the chickens probably done at

[1:35:49] this points I'm gonna crank up the oven a little bit because we want that sheet a little bit because we want that sheet pan nice and hot and I'm going to hit pan nice and hot and I'm going to hit these potatoes with some olive oil which

[1:36:04] isn't coming out very quickly got some Spanish olive oil here mixing things up and then I'm going to hit it with some of my unfortunate coarse sea salt I'm

[1:36:17] gonna go light with this because I don't know how salty the salt is I'm used to kosher salt so I don't want to over salt so you can always you can always add seasoning later that's how ya do you know how how much with this pepper

[1:36:29] know how how much with this pepper tastes like so I'm gonna generously hit tastes like so I'm gonna generously hit these with pepper there we go and you know I'm making these SuperDuper basic you know the show is called basics

[1:36:43] Tavish folks but I'm making them super basic because I want you to put your own spin on them like yeah you did hook these this is way too small bowl to be doing this you can hook these potatoes up with tarragon or all manner

[1:36:56] potatoes up with tarragon or all manner of herbs you could make a sauce for the of herbs you could make a sauce for the salmon mmm yeah you could make you you could you could hit the asparagus with breadcrumbs and olive oil towards the

[1:37:09] end of cooking so they get nice crispy bread comes and parmesan maybe we'll do that that actually sounds really good breadcrumbs and Parmesan on the asparagus and that would be lovely I don't think I have any parmesan

[1:37:21] don't think I have any parmesan shockingly that's a first but there are so many different directions that you take this in how do you like your asparagus how do you like your salmon adapt it to this recipe like

[1:37:35] your salmon adapt it to this recipe like it's not hard you can do it I have faith now we're going to move over to the stove because I'm going to extract the

[1:37:47] chicken from the oven because I have faith that it is done let's take a look faith that it is done let's take a look oh yeah yes sir

[1:37:59] all right so for those of you just joining us this is a a one-pot chicken baked we've got a nice crispy skin on here still because the skin was never submerged in the liquid just the chicken itself ooh which is wow pushing pushing

[1:38:17] itself ooh which is wow pushing pushing 200 187 185 I was shooting for 185 and I went over but that's okay I mean chicken thighs are so forgiving like these are thighs are so forgiving like these are not going to be dry I promise you that

[1:38:32] temperature but like not going to be a problem guarantee it so I'm going to let this rest for just a moment let it cool off a little bit ten bucks says I grab this handle by accident and burn my hand

[1:38:46] handle by accident and burn my hand ten bucks in the meantime while we let it's too hot to eat at the moment I'm going to grab the sheet pan out of the oven I'm gonna bring it over to camera 1 I was a nice hot sheet pan and we're

[1:39:03] gonna hear these guys sizzle as I drop them down yeah and then I'm trying to get these you know big big side down because I want the surface area of the

[1:39:21] plateau surface area of the potato to be the recipient of the heat probably be using gloves or something so I'm not so afraid of the hot hot pan

[1:39:35] afraid of the hot hot pan and yeah just putting these side down because that's what's gonna pick up the most browning cuz it's flat we don't want the skin side down because that is not gonna pick up as much color and

[1:39:47] flavor did you hear how that sizzle blew me when we threw that down there that's start on browning that's all that's doing nothing wrong with that I promise

[1:39:59] doing nothing wrong with that I promise you there we go all right we got them all cut side down those are going in the other and those are oh okay where's my

[1:40:16] other and those are oh okay where's my hand here all right hand here all right those are going in for 20 minutes and I almost said hey you know who set a alarm for 20 minutes but that would have a

[1:40:29] for 20 minutes but that would have a mistake so Jay can use the timer for 20 minutes just cuz I don't wanna mess up our call yeah you said 20 minutes sorry 20 minutes can you hear me on the call at all no I can't hear you oh wait you

[1:40:43] oh yeah this problem alright say something something Jake yep much much better good comments for you if you're looking at chat hang hang on one second can you

[1:40:59] close the door and can you set a timer for 20 minutes thank you sir and now for 20 minutes thank you sir and now what do we got okay we got a guy named

[1:41:12] Chris gave you 20 bucks and told you to do a collaboration with how to drink do a collaboration with how to drink we love that guy Chris thank you so much for for your very generous very generous contribution super chat giving and was

[1:41:28] very very nice of you and yes we do love how to drink we are dear friends of Greg from how to drink and our huge fans of his show and you can expect some collaborations from him and I in the near future we're thinking of doing a

[1:41:42] near future we're thinking of doing a Christmas cocktails special I'd be doing you your eggnog your yours your butter drum and other things you might expect around the holidays and he'd do the more

[1:41:56] advanced more exciting kind of thoughtful stuff because that's what that's his jam he's very good at that thank you so much for your contribution what we're gonna do now is plate up because I think we're anyone out there

[1:42:12] hasn't checked out how to drink yet some of the nicest slow motion photography slow motion video you're gonna find on youtube today yeah anybody that's a camera nerd out there they shoot all of how to drink on

[1:42:25] red and they do beautiful slow-motion shots of the you know the alcohol being poured in and ice being broken and all the all the poor knee action shots they're there you know they're making them look beautiful and it is an

[1:42:41] them look beautiful and it is an informative entertaining fun youtube like cocktails go check it out it's called how to drink thank you so much again for your contribution and how we're gonna play it up so I'm gonna grab

[1:42:56] myself a nice chicken thigh here it's a crispy chicken thigh there we go it's crispy chicken thigh there we go it's gonna be oh yeah it bears all nice and soft maybe I'll get a grab a spoon for this part let's guess and you know on

[1:43:17] the show I added some nuts I added some pecans and that's definitely you know I still have some actually ham I'm gonna grab those pecans it's a very small

[1:43:29] grab those pecans it's a very small portion but you know just roll with me here we go guess you can sear just grab nice these are all toasted up I toasted the whole batch and then put them back in the bag

[1:43:43] batch and then put them back in the bag cuz I'm smart like that and so I'm just cuz I'm smart like that and so I'm just gonna have these pecans here how do you guys say if you can as you say pecans it becomes

[1:43:59] so let's add some color I'm gonna head over to the the wall farm over here you know we've got a we've got one of these click and grow style deals here where

[1:44:12] I've got some fresh herbs growing and I'm just gonna chop up a little bit of fresh fresh chives straight from the garden can't get much fresher than that

[1:44:25] garden can't get much fresher than that parsley picked and this is gonna add parsley picked and this is gonna add some flavor and some color and I forgot to add maple syrup again oh well I really think sweetness would do wonders

[1:44:39] in this dish so I am recommending that you try that maybe I'll add some to the do a little taste test and we'll see if it's any good all right so that's adding

[1:44:52] some nice color that's adding some good flavor get out of there flavor get out of there optimize your dish and let's dig in now

[1:45:04] vegetables for seasoning and that's a mistake so we'll see how that worked out hmm but they're perfectly seasoned oh yeah the onion was so missing from

[1:45:20] from the last room got add onion I'm gonna add that to the recipe on the gonna add that to the recipe on the website we have perfectly kids chicken website we have perfectly kids chicken OOP active knocked it right off my fork

[1:45:34] but you can hear it that a Christmas of that skin

[1:45:52] that has been hit with salt and pepper and cooked properly where the meat is is and cooked properly where the meat is is properly tender then the skin is totally properly tender then the skin is totally crushed and that's it it braised in the

[1:46:06] crushed and that's it it braised in the liquids from this this recipe a little bit but mostly it's just chicken and it takes fabulous when you cook chicken properly and don't dry it out and include the skin season it well cook it

[1:46:20] cook it well it's wonderful it's amazing awesome oh and this is my actual dinner

[1:46:32] folks I have not eaten there nor a source so once I'm done here I'm gonna source so once I'm done here I'm gonna fix him up late because I remember when we were shooting I think this was his favorite the chicken is like super moist

[1:46:50] favorite the chicken is like super moist but tender you know if you if you've ever undercooked chicken thighs you know that they're this alarming paint color

[1:47:05] they're perfectly safe they're not like raw but they haven't had the chance to break down they haven't had a chance to become truly tender and just live up to

[1:47:19] their fullest potential I'm just focusing on the chicken right now I know focusing on the chicken right now I know sides here try some of this the apples sides here try some of this the apples of the

[1:47:39] again you could you could do glaze with any number of liquids like chicken stock any number of liquids like chicken stock bourbon white wine vegetable stock let's see you can use sherry you use a nice dry sherry you do a whole bunch of stuff

[1:47:58] there's so much latitude in these recipes sorry Jackie we go say oh I just know this we got a $50 donation and a $20 donation sitting up there I just want to make sure we say thank you so much yes

[1:48:13] yes yes Rhys Whitley Whitby that's a 50 pound donation so really it's like $100 hey batter so I'm a big fan of your appreciation towards you with this donation that is so kind right thank you

[1:48:27] so much that is incredibly generous and the $20 super chat disappeared so I don't know who that was but whoever you were sir madam thank you so much very very kind welcome and you remember Justin piss off the cypher oh thank you

[1:48:44] coming and checking out the live streams like we're you know this is just a fun like we're you know this is just a fun project for us like it takes a lot of

[1:48:56] effort and and you know it takes the better part of our Thursday to get this set up and then to go through and actually make it and you guys are always so chill and so so so you know contributory and kind and we can't tell

[1:49:12] you how much it means to us like it's really very special the the interaction that we get with you guys so thank you and now I'm gonna have one more bite and I'm gonna fix up a plate from a man Jake while you're fixing up a plate for the

[1:49:27] old man me you want to answer a question about grape allergies I'd love to this one yeah this one hits close to home for me because my wife is allergic to a too but Steve Steven cherkiss asks a lot of

[1:49:45] recipes ask for a deglazing with wine but if you're allergic to grapes you can't see glaze with wine so his question is can you delays with anything question is can you delays with anything else yeah I mean you know it's really

[1:50:00] else yeah I mean you know it's really gonna be recipe dependent in most cases I would say you know if it's savory if it's chicken or beef or pork base use

[1:50:12] chicken stock with maybe a little bit of vinegar just a little bit just till just vinegar just a little bit just till just enough to give it some acidity if it's something sweet you could go with a sherry made from grapes what is sherry

[1:50:27] made from that's 41 I believe it is yeah never mind but you know you could try Bourbons and I made with grapes I know that don't take my word for that I don't

[1:50:39] want any I want to be responsible for any allergy attacks so let me just fix up a plate for the old man here you know I'm gonna experiment on you a little bit

[1:50:51] I'm gonna experiment on you a little bit I'm gonna try yeah you know go ahead experiment on me go on I'm gonna add just a just a hint of maple syrup to these also I just want to throw this out here to the people who know what they're

[1:51:06] here to the people who know what they're doing in the chat I'm hiding all of the doing in the chat I'm hiding all of the racists and anti-semitic and reporting the particularly gruesome ones is that best practices thanks so much

[1:51:19] the the the other thing I need to mention is that we got a $75 watch ad mention is that we got a $75 watch ad from the great Kyle Eldridge strong

[1:51:31] from the great Kyle Eldridge strong named Kyle Eldridge and his question is one that I know you're gonna like you talk about this all the time online and talk about this all the time online and offline public and private persona right

[1:51:43] offline public and private persona right up the the question is is there one tip or secret that stands out more than the rest to help not dry out rest to help not dry out boneless skinless chicken breasts I mean

[1:51:55] boneless skinless chicken breasts I mean yes I will address that momentarily Kyle thank you so much for your extremely generous donation Jake if you don't mind I'm going to forego the shives for you here this is this is ready to go when

[1:52:08] here this is this is ready to go when I'm yeah come on and get it let me get I'm yeah come on and get it let me get you the knife to the maple syrup really

[1:52:23] adds something to it it brings out the sweetness in the sweet potatoes and you know just it's its season it's season appropriate that might be good with some allspice in it or something like that anyway Kyle did

[1:52:36] much for your extremely generous donation Kyle to prevent from drying out boneless skinless chicken breast there's only two ways that I can think of doing

[1:52:51] it first off try to get skin on chicken breast bone-in skin-on if you can just against drying out but if you know you're trying to be healthy you don't want skin on there there's only two ways I can think of to best cook that without

[1:53:08] drying it out number one would be sous-vide which again is complicated and involved so not ideal but you know you won't you'd want to set your sous-vide won't you'd want to set your sous-vide to about I think about 145 150 probably

[1:53:22] it when it comes out and you're gonna have really juicy really moist chicken have really juicy really moist chicken breast almost off-putting Lee so so that's that's one way to do it the most practical available and most delicious

[1:53:40] practical available and most delicious way to do it is to marinate and pound it so butter start by butterflying the chicken breast so what you're going to do is you're going to place it cut down the center of the breast and open it up

[1:53:52] surface area and you're making a thinner and then you're gonna marinate it with and then you're gonna marinate it with an acid and whatever else you want so my go-to is lime juice garlic or lemon juice salt pepper olive

[1:54:12] oil and a little bit of sugar because the sugar is going to help the chicken of there we want to cook it as fast as possible we want to cook it as fast as possible so that means getting the interior up to

[1:54:27] 150 155 with the exterior nice and caramel as so little sugar goes a long way and helping make that happen and then you're going to pound them out then you're going to pound them out marinate them and then fry them up real

[1:54:42] quick over high heat an example of this is in my episode polio a la plancha from is in my episode polio a la plancha from moonlight which is a Cuban dish as far as I know it's a Cuban dish that is it's a marinated chicken breast boneless

[1:54:57] skinless that has been pounded thin fried fast and it still stays juicy and same concept behind a smash burger because the idea behind smash burgers is

[1:55:09] cooking them so fast that they don't have the chance to dry out and this is the same kind of deal you're cooking the chicken breast so quick that it stays chicken breast so quick that it stays juicy because if you were to take a

[1:55:23] whole chicken breast you know one about a thick and and just fry it by the time the center is cooked the exterior is gonna be black and it's gonna be stringy and dry and whatever so with this you're cooking it faster and then you're losing

[1:55:38] less meat to the tyranny of heat that sounded really cool when I said it um Jake how we doing on time what's the timer say I have no idea I'm what's the timer say I have no idea I'm just crushing this meat really good

[1:55:52] really good thank you thank you that timer oh we're five minutes away perfect perfect so what I'm gonna do is prep the rest of our stuff here I'm going to start by making our little vinaigrette what I'm going to do is make

[1:56:07] vinaigrette what I'm going to do is make a combination of a little fresh parsley if and I have the time in the inclination so one tip with

[1:56:21] them with citrus before you cut into it if you're juicing this before you cut into it press down and roll it like this it's a new this is this is crushing all the cell walls inside the lemon and it's gonna make getting juice out of it much

[1:56:37] easier it's just a nice little thing if you're making cocktails or you're making a vinaigrette like this and I'm squeezing about half as hard as I might normally to get all the juice out of there and I just want just want the

[1:56:50] there and I just want just want the juice from this lemon what else did I put in this vinaigrette when I did the live show I think it was just olive oil live show I think it was just olive oil lemon juice and mustard and parsley but

[1:57:03] I cannot be sure but I'm just gonna go with it cuz again we're just kind of we're just kind of improving tonight that's too much lemon juice but I'm just that's too much lemon juice but I'm just gonna make a lot of a lot of this this

[1:57:16] um whatever I just called it this vinaigrette what else we got here we got vinaigrette what else we got here we got that we need some olive oil in there and

[1:57:28] what this is you know adding mustard to any vinaigrette is like cheating because if I were to make an emulsion out of this olive oil and this lemon you know I'd have to really whip the hell out of it with a with with tiny whisk or other

[1:57:43] in fact let me let me get tiny whisk I think that he would like this job fans of the show I might know this little guy and I'm just going to hit this with a little bit of salt I'm trying to season the salmon completely so it's gonna be a

[1:57:59] going over for salmon fillets and want them to be thoroughly seasoned it's a them to be thoroughly seasoned it's a decent amount of salt and pepper

[1:58:16] up the question I'm about to head over to the herb garden again okay we don't to the herb garden again okay we don't have enough Garvin camera yeah we'll get keep going over there for the live stream we we need one yeah so we got by

[1:58:34] stream we we need one yeah so we got by way of questions we got low or lower to jump in in here with 20 Canadian bucks to knees ooh thank you Lord they're curious about how to best use their KitchenAid stand mixer how do you know

[1:58:50] how fast slash long to use it I'm sure that's going to be recipe dependent and then any instant pot instant pot tips which is along the lines of the slow which is along the lines of the slow cooker but with added features yeah well

[1:59:04] I mean an instant pot is actually closer to a pressure cooker I believe that those cook under pressure somebody correct me if I'm wrong but pretty sure correct me if I'm wrong but pretty sure those cook under pressure but uh yeah

[1:59:18] KitchenAid definitely me recipe dependent what I would recommend is read read the recipe if it says to need four or five minutes on medium speed you can put out a number five let it go for ten minutes it's it's you just like if

[1:59:35] making bread and you want to know how long to need it for put out a medium speed and see how much the dough is moving and think about you know how much would the dough be moving in my hand it's probably twice as fast three times

[1:59:49] as fast as you could feasibly need it and yeah just just just just just kind of like do the math so if it was like ten minutes of kneading by hand is going ten minutes of kneading by hand is going to be more like five minutes maybe with

[2:00:03] the with the KitchenAid and the dough hook on medium to medium-high speed so we've got tiny whisks go and work here making this I must have done this wrong making this I must have done this wrong this is way too way too then let me pull

[2:00:18] this is way too way too then let me pull up my recipe like a sauce I'm it might need more more mustard actually as I was thinking mustard actually as I was thinking that's the only thickener in the party I

[2:00:37] thought a garlic clove in there I think it's need more mustard and so what's so it's need more mustard and so what's so what's so damned funny i mic my mic

[2:00:53] wasn't on i was just saying that this guide all spilled hot chocolate in his space heater not a bad not a bad idea yeah i mean i wouldn't recommend it i can't i can't recommend it because it could be a fire

[2:01:06] recommend it because it could be a fire hazard but you know there are more there are less creative ways to that was your five-minute warning five-minute warning oh i'm getting a thank you yeah yes

[2:01:19] still not thick enough I want this thicker so I'm gonna keep adding mustard I mean mustardy salmon ain't exactly a bad thing so I'm not too ain't exactly a bad thing so I'm not too worried there we go that's my nice thick

[2:01:36] vinaigrette I think it's cuz I had a [ __ ] ton of lemon juice in there keep adding mustard so I get the right consistency here there we go there we go I want something spreadable something I can really pile on there there we go a

[2:01:54] little bit of this parsley to this save the rest for garnish there we go the rest for garnish there we go let's give this little hmm I mean it's very mustard you but it's also got plenty plenty of lemony goodness so we

[2:02:14] got ourselves our vinaigrette there now let's move this off to the side and then we need to just get our salmon out and ready we need to make sure that it's deep boned that's some that's a big problem with salmon gifting the store is

[2:02:30] that they don't always get all the bones out so we're pull the potato potatoes shake them around a little bit make sure they're not sticking too much see what kind of color we're looking at here sound good let's see that's a nice color

[2:02:50] not quite enough which is perfect because though a little bit it's okay they're all coming right off but let's let's take a look at the color here see that got a little bit of color but we could definitely use more so I'm just

[2:03:04] loosening them up the ones on this side the ones on this side of the tray have good color because they were towards the you can't see that can you here I'll you can't see that can you here I'll pull it up the the potatoes that were

[2:03:17] towards the the other side of the sheet pan towards the center of the oven got more color because it's hotter in there so we're gonna do is I got all these so we're gonna do is I got all these loosened up them all around here see the

[2:03:31] are the coldest ones over here the ones that stick in the most life ironic so so longer I want them nice and crisp I'm also

[2:03:49] so we have room for our our salmon and our asparagus I'm also going to flip around because I want the other side to be exposed to a bit more heat very considering they're sitting on top of a pizza stone so let's prep our salmon

[2:04:05] pizza stone so let's prep our salmon grab plate very sorry for coughing here we go let's get a plate going here and let's get her

[2:04:17] get a plate going here and let's get her salmon going here I got some nice wild salmon going here I got some nice wild Scottish iris something I think was

[2:04:29] I've obviously heard of Scottish salmon but Irish seven confirm that no it's the Scottish I was wrong I made that up I just won the world drama in my life all

[2:04:43] just won the world drama in my life all right so here we have four small salmon them to cook quickly and because it's just me and so we're eating tonight so just me and so we're eating tonight so no need for the whole production I can

[2:04:56] already feel the bones in the stem thing this guy didn't cut them properly so the this guy didn't cut them properly so the skin is sticking yeah it's full of bones skin is sticking yeah it's full of bones so we need to get those ups there we go

[2:05:14] so to get the bones out basically we just need to give these a little squeeze you're gonna feel them stick out there they are a lot of them I'm glad I did

[2:05:27] they are a lot of them I'm glad I did this now shoot I need my tweezers that's there's my fingers I don't have enough finger strength or a fingernail to do finger strength or a fingernail to do this justice mustn't stab ourselves and

[2:05:43] this justice mustn't stab ourselves and the mouths with bone get out here it's gonna take weight who want to do this with all four fillets it's okay

[2:06:00] hit me with another question mom bone in here okay let's see we had some questions about your where you hung out and lived in the great city of Rochester

[2:06:18] well I am indeed from the great city of register I grew up in a little town register I grew up in a little town called mendon most famous for its corn fields and 4-way stop sign I then later on in life actually in

[2:06:37] college my parents moved to another place called Pittsburgh as for as for hangout places you know what when I was trying to impress my girlfriend at the time we would go to the spots for coffee we'd we'd go to tastings buy Wegmans

[2:06:54] we'd spend a lot of time of Wegmans I mean Wegmans is the shit's for anybody from upstate I know that they're gonna be blowing up the comments right now saying how awesome Wegmans is because that's the truth it is the finest

[2:07:06] that's the truth it is the finest grocery store known to man and I am as grocery store known to man and I am as proud of it as as a father might be of a son even though I didn't had nothing to do with its inception but oh there's a

[2:07:20] bone in here that just doesn't want to come in there we go come on no this is loaded with those you got to be careful these aren't gonna like mess they're not gonna cut you but boy if they aren't really unpleasant to bite

[2:07:34] they aren't really unpleasant to bite into normally I'd be using tweezers for this I don't know where my culinary tweezers are using my human fingers

[2:07:54] as soon as Germany would say from Peep Show your disgusting human fingers oh this guy feels pretty bone free you just got to squeeze I'm just taking the whole thing I'm squeezing it like widthwise and and that's that's gonna

[2:08:08] indicate to me if there are any bones in there all right so now we've got some vinaigrettes which we're going to just kind of there we go we're just gonna

[2:08:23] coat these guys up the vinaigrettes there we go oh yeah death metal fun zone

[2:08:35] he said let's get this salmon out on a tray let's get these salmon that under tray nice okay and he Steve 1989 MRE fans out

[2:08:47] there cuz we are one of those two of those we are fans of his Steven if for those of you who don't know Steve 1989 MRE is the most relaxing sweetest most

[2:09:03] interesting channel that I've come across in some time it is food-related but what he does is he reviews military MREs meals ready to eat and he he does

[2:09:16] it in the most meditative and lovely way it's very hard to describe - check it I fall asleep to it every night and I'm not joking I bring my laptop into bed you know if you saw me in the morning you'd think oh he was looking at

[2:09:31] pornography but no I was watching Steve because he he lulls me straight to sleep he's easy I know some people watch my show to go to sleep side it I don't mean compliment we have our salmon fillets I'll hit with the vinaigrette right now

[2:09:47] I'm gonna set those aside and I'm just going to give the give the asparagus a little toss across man Brad would side with olive oil so

[2:10:02] season them with salt and pepper and hit them with some olive oil and you know nothing I mean the best thing to do this in would be like it'd be like a tray but

[2:10:16] I don't have one of those Handy's so we're just gonna I'm just gonna put this I'm totally gonna say that when I put this stuff on onto the tray I'm definitely gonna be putting Steve up and down left and right so buckle up folks

[2:10:31] down left and right so buckle up folks if that was a healthy amount of salt and if that was a healthy amount of salt and pepper there we go and then I'm simply

[2:10:43] going to give these a little saucy to us I'm just quoting you tubers left and right here one of the you tubers should I quote as there's chef John so you have

[2:10:55] I quote as there's chef John so you have to you are after all the the I can't think of anything that rhymes with asparagus you you are after all the

[2:11:08] asparagus you you are after all the Marvin Gaye of your salmon and filet huh that was good thanks yeah okay oh I think you should be aware that the the chat is trying to play a prank on us play a prank on us I

[2:11:22] should say and it's working they keep telling me there's a spider in the sunscreen and I've looked for a spider like five times so far so uh you're scared I don't like that they just say spider watch out spider

[2:11:36] and every time it gets doesn't mean you guys are mean there's no bigs there's no spiders big enough in New York that you could possibly see them from that far could possibly see them from that far away okay so I'm gonna grab the tray I'm

[2:11:51] gonna grab the tray and then we're gonna get all these out under the tray there we go potatoes are looking good give them a little shake make sure they're loose they're moving around not sticking they

[2:12:07] got some good color going on and how about let's move it over to this camera and what I'm gonna do is just sort of push these guys over as far as will go that they need now you see they're nice and brown so stacking him up didn't

[2:12:23] really matter like you'd never bake potatoes like this because it would be a disaster you I'd never forgive you but now that they've browned up they've got all the all the my yard they need and they're nice and crisp they're not going

[2:12:36] anywhere don't you worry about them and so now all this first because I forgot to will my salmon fillets and they're going to my salmon fillets and they're going to stick like glue if I don't I'm just

[2:12:49] stick like glue if I don't I'm just gonna hit this a little bit oil and gonna hit this a little bit oil and spread that out a little bit so it's cuz

[2:13:01] we just want to lube up for the for the salmon fillets there we go salmon fillets there we go a me like you personally

[2:13:38] first off just so everybody knows I'm washing my hands right now getting them washing my hands right now getting them nice and clean cuz I just touched salmon

[2:13:52] let me just make sure these are good and sanitary oh there's a chance people didn't hear it my mic was low for some reason the

[2:14:04] question was just how do you keep your pans those baking sheets so fresh and pans those baking sheets so fresh and clean so fresh and so clean I will tell you first off one of my secrets is what I did before which is I preheated this

[2:14:20] I did before which is I preheated this pan and that helped just sort of get a the potatoes so the potatoes did not stick to the pan like they might stick to the pan like they might ordinarily they just they just lift it

[2:14:33] right off because they formed a crust just like we did on the stainless steel and then you know for stuff that's really caked on if you're baking some bacon which you know as you guys know is my favorite way to make bacon is to bake

[2:14:46] my favorite way to make bacon is to bake it you you simply here hang out I'm just it you you simply here hang out I'm just gonna get this guy in the oven no we got gonna get this guy in the oven no we got these guys on the tray so here I'm gonna

[2:15:04] it we'll do a little talking can you set a timer for 15 minutes please a timer for 15 minutes please 12 minutes 12 12 so to answer your

[2:15:16] 12 minutes 12 12 so to answer your question this camera's really low answer question this camera's really low answer your question what was I saying so you

[2:15:28] if you get a bunch of crap really baked on there I pour a kettle full of boiling on there I pour a kettle full of boiling water with soap into the tray and let it soak you know overnight you need a rimmed baking sheet obviously to

[2:15:44] to do it in the sink or next the sink in Casey spill and and throw some soap in there let it sit overnight and most of that stuff will lift right off if you're that stuff will lift right off if you're talking about carbonized you know deep

[2:16:00] brown kind of stuff like the you know oil that has that has like the you know oil that has that has I believe the term is carbonized where it's where it's become a polymer essentially and it is bonded to the

[2:16:12] metal of the baking sheet that's actually kind of a desirable trait you with the castle with the loot with the aluminum and eventually your your your

[2:16:25] sheet pan will have a patina all over it and that'll be the one that you'll use essentially kind of naturally nonstick in the same way that seasoned carbon in the same way that seasoned carbon steel or cast iron does it has that sort

[2:16:41] of natural nonstick properties and then I tried to use my pristine ones my pristine sheet pans for the show and I tried to you know hit them with high

[2:16:53] heat that's the that's the that's the keys to have it preheated that can be sticking and as you might have noticed because it's because it's kind of a catchphrase of mine I always say parchment lined baking sheet that's

[2:17:07] out there saying parchment lined baking sheet playing a million times and it sounds like the Borg and there was a reason for that it prevents things from sticking and prevents things from burning it prevents build-up from

[2:17:21] happening on your pans it makes things a whole lot easier so line your you can whole lot easier so line your you can get some for like five bucks I got this pack of 100 you know perfectly sized sheets of parchment paper these are size

[2:17:37] sheets of parchment paper these are size two to fit right on the the aluminum the full size sheet and this will run you like six seven bucks on Amazon and it's just so convenient and it makes cleanup such a breeze

[2:17:52] that's the way to go that's my answer to that question next um Kyle Eldridge sent us another ten bucks wants to send you some liquor and he

[2:18:04] hit us at that binging with babish at gmail.com I almost just I almost just gmail.com I almost just I almost just poured maple syrup in my eye almost

[2:18:18] because it looks it looks like like a little bourbon bottle so I almost just that would have been kind of nice actually I prefer this though thank you actually I prefer this though thank you oh and also we've had Katara

[2:18:32] ask you if you prefer cooking or baking and when are you gonna do another Brad and when are you gonna do another Brad video I will do another Brad video as he's in Italy right now go check out his Instagram he's checking out some really

[2:18:46] cool stuff out there from what I hear he's going to be going truffle hunting hunting I know yeah he already did a video on truffle hunting and I'd love to

[2:18:59] do a new Brad video as soon as possible what was the first half of that question what do you like better baking or cooking I like cooking better by a wide

[2:19:11] margin baking is a very precise science something that I'm not terribly good at something that I'm not terribly good at in this stream tonight I've forgotten like three or four elements I forgot to put it's the other than have forgotten

[2:19:26] what I've forgotten already I forgot to put something in the in the chicken with syrup in there initially I put it in there later on I forgot to put garlic in

[2:19:39] there later on I forgot to put garlic in the vinaigrette for the salmon I'm I'm you know and I can roll with the punches like you know I know the Salmons still add maple syrup later on with the with vegetables you can roll with the punches

[2:19:52] something in the oven and I realized oh shoot I forgot to whip the eggs or I forgot to add baking soda guess what you're toast like it it's a very precise science and I'm not

[2:20:08] terribly good at it so I I definitely prefer cooking to baking baking as anybody who can was very good at baking I have a lot of respect for anybody respect for to you but it's a different kind of respect it's an admiration and I

[2:20:24] wonder when it comes to baking especially people who can consistently make great bread like it that takes a special kind of genius to be able to do special kind of genius to be able to do that so you have my you have my sword so

[2:20:43] anyway those of you who are just joining us we are making quick weeknight meals us we are making quick weeknight meals just made chicken a one-pot chicken meal of crispy chicken thighs with sweet potatoes apples onions bourbon and fresh

[2:21:00] potatoes apples onions bourbon and fresh sage and in the oven right now we have a sheet pan dinner which is an entire dinner all made on the same sheet pan in this case we're doing roast asparagus roast potatoes and salmon with a mustard

[2:21:17] vinaigrette and it's you know these are all these are both very simple recipes and that's because I want you guys to use them as jumping-off points like with as I mentioned in the in the episode with the chicken dish you can you can

[2:21:33] deglaze with different kinds of alcohol or forego alcohol together and use just use chicken stock and vinegar or whatever you'd like in there and now there's a lot of different possibilities you can do there you can also swap out

[2:21:49] the potatoes for root vegetables or for you know celeriac or parsnips or whatever those are all root vegetables you you get my meaning and you could try to go for more of a savory kind of fall vibe instead of a sweet and savory like

[2:22:05] I did and for the sheet pan dinners it's so just all about it just all comes down to timing it comes down to finishing each elements when are starting each they all finish at the same I'm potatoes take about 30-40 minutes to

[2:22:21] bake so we put those in 20 minutes before we added salmon and asparagus which both take 12 to 15 minutes to cook so they're all gonna come out at the they don't even if you miscalculate and the salmon isn't isn't done yet but the

[2:22:37] asparagus and potatoes are overcooking take them out cover them in foil and and keep cooking the salmon or vice versa the salmon is at its Dunn points at 125 degrees and you don't want to go degree higher but the asparagus is still

[2:22:52] crunchy take take the salmon out the situation cover in foil get the rest of it fully cooked and you know the ultimate goal is to have everything done at the same time but it's very forgiving and again if you roll with the punches

[2:23:07] and again if you roll with the punches you can synchronize the whole affair and easy as probably easy as pie it just takes a little bit of practice and a little exercise of basic technique and there's some nice little shortcuts you

[2:23:22] can and and tricks that you can incorporate to help the process along there's preheating your sheet pan so you can get a jumpstart on the my yard browning going before you even introduce everybody else in the situation there's

[2:23:39] everybody else in the situation there's you know this braising the chicken you know this braising the chicken thighs above the liquid semi submerged in the liquid so the skin is still poking not submerged and not underneath

[2:23:52] anything so the skin stays crisp and the meat gets juicy and tender you know these these are these are very universal things that you can make your own and you're going to end up with something delicious

[2:24:07] so yeah tonight we're making weeknight meals we are waiting on the salmon come out the oven I'm gonna take a look at comments here we've got some let's see Mela grande thank you very much for a $10 super chat really appreciate it is

[2:24:23] there a rule of thumb for how long sous vide meats that are frozen versus thawed there's no rule of thumb it's going to depend on the thickness of the meat kind of meat pretty much those two things you can look up charts if you

[2:24:39] things you can look up charts if you search for sous-vide temperature time charts you can find charts that depicts how long say steak or chicken or pork need to be suited from frozen or from fresh it's going to vary wildly

[2:24:56] fresh it's going to vary wildly depending on what you're making so yeah there's no rule of thumb there's no consistency there any given thing that sous-vide might need to be cooked at a different temperature than anything else

[2:25:10] or a different amount of time so look it up don't don't do there's no sort of tried-and-true with that unfortunately I missed the other Oh Christopher Renan what are you recommending for a good budget chef chef knife and we covered

[2:25:25] quickly the vast off pro proline 8 inch chef's handle that is perfectly designed for teaching you how to properly hold the knife with your fingers sort of wrapped around one side and your thumb gripping

[2:25:39] the other because of this curved handle you can see that there and it's great for learning it's nice it's wicked sharp and it's only 20 bucks so check that out

[2:25:55] pardon me what stop for a line thank you so much for your generous donation yeah so much for your generous donation yeah I'm just catching up on comments here some some a right here I'm Way behind and become a steam punk risen asked for

[2:26:08] any recommendations for cheap meals these these are cheap meals chicken thighs are inexpensive because America at least in in America chicken thighs are less expensive because Americans for some reason vastly prefer white meat so

[2:26:24] white meat is very expensive the more boneless and skinless it becomes the more the more boneless and skinless the chicken is the more expensive it becomes so bone-in skin-on chicken thighs are going to be some of the cheapest cuts of

[2:26:38] going to be some of the cheapest cuts of chicken you can find and you know salmon is definitely more expensive but you could get farmed salmon you you'd get some you know you can get all this stuff at the supermarket and I'm

[2:26:50] betting that you could pull it off for 20 bucks and you can feed four people no problem and that's less than you're gonna spend at McDonald's and you're gonna have a more filling way more nutritious meal and I think I was about

[2:27:02] to say tastier that's not true I'm sorry but very few things in this world are as but very few things in this world are as delicious as a Big Mac let's see get a

[2:27:15] huge screen for chat baby that's true dude I we have a TV in here I should have I should hook my laptop into the TV so I don't have to that's a really good so I don't have to that's a really good idea also the salmon should be ready Oh

[2:27:29] every timer went off all right let's take a look here let's go over to camera take a look here let's go over to camera two it's looking good two it's looking good but let's take its temperature these are

[2:27:43] very small thin cuts of salmon so they're they're gonna be done pretty quick but I bet they're not done yet I was setting the timer to be as forgiving as possible here I saw what we got here 1:22 this guy oh

[2:28:02] I saw what we got here 1:22 this guy oh wow these are done I don't believe it 1:20 so ok the ones toward the one towards the front is done but the one in the back are not quite and I don't feel like switching them around the best part

[2:28:16] here is that like you know if you've got some family members that are freaked out some family members that are freaked out by like medium non medium ya medium-rare salmon they're like 1 125 degrees you can have one that's up there around 130

[2:28:28] this is a little firmer unless less pink and and what's the word I'm looking for pink and soft and the center that's not the word I was looking for but that's

[2:28:41] what I'm gonna use head back over to camera 1 and you can you can sort of one of my favorite cuts of meat in the world for finicky families so say dad

[2:28:54] likes his his his steak medium-well like mine like my dad does say mom likes hers medium-rare and one of the kids likes it medium-rare likes it medium well because they're picky flank steak is an unbelievable

[2:29:10] kind of meat because if you look at it it's the the meat is is shaped like this it's it's got a very thick part that tapers down to very thin part so in the

[2:29:24] of cooking time you're gonna have very well-done meat on the right on the thinner part the thinner side of the meat and then medium medium-rare meat towards the thicker side so it's perfect for a crowd that likes steaks that

[2:29:37] different done missus even though you want to just make one big old hunk and cut of meat it's perfect for grilling not the time of the year that for not the time of year for that anymore unfortunately but it's it's it's it's a

[2:29:51] unfortunately but it's it's it's it's a really great pretty economical cut to like it is expensive for a whole one but you're gonna you could feed probably six seven people with it easily with a with a decent-sized flank steak the things

[2:30:05] are big but yeah Lee a long and you know its thickest point about yea thick and they're perfect for you know just slicing and serving as is or you could serve them with a pan sauce of some kind or you can chill it you can slice them

[2:30:20] and chill them and they're perfect for like steak salad that's a very versatile very delicious kind of meat well so we gotta go out here and where's the lamb gotta go out here and where's the lamb sauce it's wrong cook me you did what's

[2:30:34] up the lamb sauce no I don't know what oh yeah oh wow we got we do $45 from Sophia Hannah thank you so much that is extremely

[2:30:46] generous what is the oddest video request you've ever gotten a guy asked request you've ever gotten a guy asked me to eat him on camera does that count

[2:31:00] you know actually that one of the most popular video requests that I refuse I frankly refused to do because it sounds super disgusting is

[2:31:13] brother from Malcolm in the Middle Reese Reese's turkey stuffed in a monkfish and I know that that sitcom writers trying to gross ass out and I'm not I'm not gonna fall for that I I'm not gonna gonna play their game I that

[2:31:32] not gonna gonna play their game I that sounds absolutely repugnant and I refused to do it I don't want it in my house um so I think this guy's probably it out take its temperature but some of those salmon fillets were done some of

[2:31:47] being done so I'm betting anything that they're all done okay oh they're looking they're all done okay oh they're looking good trying to angle them so you can see

[2:31:59] them okay the light is kind of blown out there here I'll bring them over to yeah let's see the color is much more balanced on this camera there we go look at that we got ourselves a meal and that took like none time okay garnish the

[2:32:16] salmon a little bit of parsley a little bit of freshly chopped parsley it's gonna give it some color and some some flavor to you know parsley does have a lovely vegetal flavor that it adds add some dimension to simple dishes so it's

[2:32:32] not just for looks these potatoes are like shatteringly crisp don't know if like shatteringly crisp don't know if you can hear that but Oh

[2:32:45] I mean understandably just gave me an idea of it but like nice and crisp ooh why am i holding these things with my bare human hands

[2:33:00] this is so basic right here obviously this is a very basic meal but you can could toss the potatoes with a vinaigrette right now you could you know

[2:33:12] toss the potatoes with herbs before you roast them even you could hit the asparagus with breadcrumbs and Parmesan you could what else could you do with the asparagus roasted spera go so you can

[2:33:26] make hollandaise sauce and serve it with hollandaise and a poached egg you could hollandaise and a poached egg you could well ha oh ha that's one hot potato oh

[2:33:40] Wow that was a hot potato okay we're gonna let this cool off for a second I'm gonna move it over a little bit and then I'll plate it up so swear and I can have I'll plate it up so swear and I can have our second dinner but like look at that

[2:33:56] it's just so wholesome and it's simple and nutritious like I'm very happy with this the way it is I know that it might not be complex enough for some folk but for a weeknight meal for something that we threw together in none time at all

[2:34:10] we threw together in none time at all it's pretty awesome it's just like inexpensive fast I don't have any clean plates somehow that's crazy I guess I'm

[2:34:22] gonna recycle my plate from the for a little bit this is live on camera little bit this is live on camera that's a segue viewership counts just that's a segue viewership counts just plummeting I just need to wash the plate

[2:34:37] real quick folks pardon me what kind of questions we got pardon me what kind of questions we got anybody need to know anything well we got a request to do basics on potatoes we got 10 bucks from jelena Johnson

[2:34:52] really appreciate that we really love hearing people who are you know cooking and trying things out and keeping themselves well-fed it's a nice thing to see and we appreciate you letting us know thank you so much for your very

[2:35:07] know thank you so much for your very generous contribution thank you for for for sharing that with us we definitely do love hearing how people are using the recipes and and learning and anything from you know somebody who's learning

[2:35:20] themselves like a lot of times you guys are seeing me make things for the first time on the show so we're learning together often all right so we got a nice clean plate here and I'm gonna go ahead and serve up

[2:35:35] here and I'm gonna go ahead and serve up here oh my god some asparagus get some here oh my god some asparagus get some of that smelly 8p goin on of that smelly 8p goin on sorry grab one of these salmon fillets

[2:35:51] sorry grab one of these salmon fillets which slipped oh I lost the skin but that's okay I don't like saying this again well I tried to prevent that with the with the oil down but apparently that wasn't enough and then some nice

[2:36:05] that wasn't enough and then some nice crispy potatoes oh yeah and there you have it like it's super easy to angle this so we can see everything there we go super easy super you know simple

[2:36:20] super easy super you know simple inexpensive nutritious relatively healthiest thing in the world but there's certainly there's definitely worse that they're if you're talking about this versus McDonald's I'm sorry I

[2:36:35] keep bringing up with Donnell so I know that's kind of cliche but um it's it's just it's just a matter of like this really tasty inexpensive easy to throw together and let's let's give this Sam of the shop

[2:36:50] of the shop [Music] lemon mustard a little bit of parsley and that like you know nice oceanic

[2:37:04] beautiful potato here I want to eat it I know it's not on my plate but hmm

[2:37:18] just salt and pepper but like how can you go wrong with just simple roasted potatoes and then the asparagus again just salt and pepper well let we're you didn't want to do that if you wanted more complex flavors more interesting

[2:37:32] more complex flavors more interesting stuff going on by all means you know stuff going on by all means you know mm-hmm the asparagus is perfectly cooked mm-hmm the asparagus is perfectly cooked it's not mushy it's still got body the

[2:37:46] it's not mushy it's still got body the tips are just a little bit crisp just from the heat and you see that like the tips are splintering up a little bit I

[2:38:01] love asparagus there I said it I feel better like that okay so it's been two and a half hours you've made too fast

[2:38:18] weeknight meals obviously these aren't gonna take an hour and 15 minutes each we're having a good time we're taking their time but if you were just focusing on this listening some tins and just knocking it out you could you could have

[2:38:32] this done you could have each of these done in half an hour 45 minutes no done in half an hour 45 minutes no problem I do love salmon same as I knew

[2:38:44] problem I do love salmon same as I knew I needed a new pleasure for me

[2:38:57] whole dinner I just ate so I'm not gonna eat all this but those potato now again

[2:39:11] potatoes more crispy you get parboil them you can once you've all pioneered a wonderful method where you parboil potatoes with a spike -

[2:39:25] spike in water spike with vinegar you toss them until they're all rough and craggly and then toss them with like duck fat or some other you know really duck fat or some other you know really rich fat of some kind shortening oil and

[2:39:40] then you roast them and then all those crackles kind of like soak up the oil and it kind of like deep fries almost in in its own fat in the oven and you get incredibly crispy potatoes but it's very labor-intensive this took a few minutes

[2:39:53] not as crisp as Kenji's for to be sure but they were done in 40 minutes like but they were done in 40 minutes like real creme do any of this yeah sure I

[2:40:10] don't need a full plate I can just come in there and pick when we're done well in there and pick when we're done well folks thank you so much for tuning in to folks thank you so much for tuning in to the live stream no hop down here change

[2:40:25] the live stream no hop down here change the focus so that I am in focus yeah hey thank you guys so much for hanging out tonight and cooking with me watching

[2:40:37] tonight and cooking with me watching watching as I cooked thank you for watching the show thank you all the the super chat folk that's that gave such generous contributions to the show thank you for your amazing questions and

[2:40:52] comments and queries and and and for sharing your experiences and and and your critiques and your praise and everything you guys are the most amazing audience in the world I'm so thrilled that you're learning

[2:41:08] anything from this show and I hope that you do try these yourselves because you do try these yourselves because they're so easy they're so quick and if you normally are ordering takeout with your with your with your your special

[2:41:21] someone and they you they come home and you've surprised them with you know a home-cooked meal as simple as this might be you know roast asparagus roast potatoes and salmon with some some mustard sauce as plain simple as this

[2:41:35] might be this is such a gesture to come home to a home-cooked meal something that somebody paid attention to and put together and crafted and and made just together and crafted and and made just for you so I hope that you make this for

[2:41:50] hope you care about yourself too so that counts I hope you make this for someone you care about and and just give it a shot because it's worth it's worth

[2:42:02] the effort and it's not that much it's you know I'm about 45 minutes active work and thank you guys so much again for hanging out I see we're all we're for hanging out I see we're all we're all filtering on now and have a great

[2:42:15] night happy eating and I'll see you guys next week on basics I think we're gonna be doing homemade pasta part 2 I think I'm not sure don't quote me on that that insisted on one of those too I'm very excited for pasta part 2

[2:42:31] because I did tortellini in brodo which is one of my favorite things in the whole world so I made four cheese tortellini in some very flavorful stock with parmesan grated over top it's one of life's great pleasures and even if

[2:42:47] that isn't next week's episode donuts are because and I made jelly filled cream filled and and sour cream donuts all of which are amazing so thank you

[2:43:00] guys so much again for hanging out have a beautiful night here's to you and let's get down to basics that's not a sign-off line I need a good sign off line how about see you tomorrow on PSN easy

[2:43:14] Bay candy Red Dead Redemption to that's a good that's a good sign off line checkout easy back and e on psi probably gonna live stream to PSN and twitch or whatever they let us do I'm gonna be playing Red Dead all day

[2:43:29] I have a couple calls and I need to take and I have some reading to do I'm not my boys coming over here we're gonna be playing all day tomorrow you're gonna be playing all day be it me be it Andy be it re who you'll meet on PSN it's gonna

[2:43:44] it's gonna be a good time come check us out easy-bake Andy it's just a new part of the babish comic universe the B see you and I hope you guys have a great

[2:43:56] hanging out thank you very much for super chat and he any folks who super check out the exclusive content in each community tab of my channel and we will

[2:44:09] see you guys next week good night here's to you