Good to know Tiny Whisk is dishwasher safe.

@disheveryday3750

5 жыл бұрын

Love that tiny whisk!

@ginaclarke14

5 жыл бұрын

I would buy tiny whisk merch

@ConnorTheCloutgod

5 жыл бұрын

Names aren't important. Can y’all sub to me please?

@1:54 the delicate, ancient art of beating the pork loin with a pan.

@blizzardpancakes7982

5 жыл бұрын

The Married Southern Peaches Or as you could say “Beating your meat”

@SleepzyV

Ай бұрын

@@blizzardpancakes7982 the delicate art of "beating your meat" ... you decide which one

I just made this and here are my notes: 1. I didn't have pancetta so I used bacon. Worked out fine. 2. The vinaigrette is not optional. Its a must for this dish to balance out the stuffing. 3. The roast came up to temp much faster than 120 minutes. I'd start checking it at 90 minutes. 4. I'd pair this with a green vegetable like asparagus, fiddle heads or green beans. Reviews for the dish were excellent. I will make it again.

@spinningchurro

5 жыл бұрын

I just put this baby in the oven and thank god I read your comment or I would've over cooked it.

@Waltham1892

5 жыл бұрын

@@spinningchurro I'm glad to have been of help. Let me know how it worked out for you.

@nathanbissett3912

5 жыл бұрын

How much bacon did you use?

@Waltham1892

5 жыл бұрын

@@nathanbissett3912 5-6 slices, as I recall. I cut them up to cook more quickly. Seemed to work out, though chunks of panchetta would have given a different texture.

@sk8erin8er

5 жыл бұрын

What exactly are fiddle heads?

I think a college edition would be awesome. Cooking on a budget/easy to make things for beginning home cooks

@ayrik123

5 жыл бұрын

Go check out brothers green eats they have an entire series for cheap yet great tasting food, also Alex French guy cooking had an entire series on ramen

@colinmccarthy9445

5 жыл бұрын

check out 'Brothers Green Eats' here on youtube. they have a ton of sort of 'beginner' or 'college-specific' vids for people who are just learning to cook for themselves, and even go as far as 'dorm cooking' and using leftovers from carry-out or delivery food to make new meals. they also go all the way to the other end of the spectrum and do artisan bread-making stuff.

@TheJerdman

5 жыл бұрын

@@colinmccarthy9445 Yeah, I just would love to see Babish do it. His voice is just so soothing lmao

@imapugwearingglasses3629

5 жыл бұрын

Go watch life of boris

@gabrielyoung3342

5 жыл бұрын

Look for Stephen Weber

I'm just here for tiny whisk.

@nhogan84

5 жыл бұрын

Tiny whisk 2020

@kawtarlabzae3027

5 жыл бұрын

wHisk

@dylanayala589

5 жыл бұрын

Tiny wisk is the real entertainer here

@doctoreplay

5 жыл бұрын

Nicholas Hogan with it’s running mate, Mr. Freakishly small wooden spoon.

@disheveryday3750

5 жыл бұрын

Love that tiny whisk!

7:53 "I think this can beat bacon any day of the week, mainly because it has bacon in it"

@Actiomedey

5 жыл бұрын

I loled

@mtedlee22

5 жыл бұрын

That delivery was perfect

@austintruly

5 жыл бұрын

Yes he did say that, thank you for repeating it word for word in a shameless attempt to gain worthless KZread likes. It's not like i watched the video and heard him say it already

@logandh2

5 жыл бұрын

Austin Truly Hey man, just take it easy

@timewaster8540

5 жыл бұрын

@@austintruly You still cared about someone trying to get Worthless KZread likes lmao

Thanksgiving at your place must be bomb

@daltonriser1125

5 жыл бұрын

i mean didnj't you see that time he made an entire turkey dinner just to make the moistmaker sandiwch from friends

as a chef from europe with near 15 years of experience, i like your way of showing and educating the public, its makes me so happy that someone does the best they can to educate and show that cooking isnt reserved for chefs , as long as you are willing to learn .. thank you for what you do !

1:40 A travel brochure to Flavor Town!

@cedriccanlas2717

5 жыл бұрын

Michael Wade Lol

@ALLxISxGONE

5 жыл бұрын

BAM!

@lucapeyrefitte6899

5 жыл бұрын

Michael Wade 😂 sounds amazing

@IjeomaThePlantMama

5 жыл бұрын

Who invited Guy Fieri?

@ramoziurx

5 жыл бұрын

Guy Fieri would approve!

What my mom does to a pork chop should be considered a hate crime

@justcrafty2676

5 жыл бұрын

Your mom is a hate crime

@MalleusSemperVictor

5 жыл бұрын

What I'm going to do to your mom should be considered a hate crime. Sorry. You set yourself up here.

@rossuk123

5 жыл бұрын

your crime is a hate mom

@MultiScorpio57

5 жыл бұрын

Your hate is a crime mom

@chairmandrek8230

5 жыл бұрын

Your hate is a mom crime

Binging with Babish? More like “Alliterations with Andy”

@unironicallyablueraspberry4959

4 жыл бұрын

Or sophisticated words with Susana

@mindblow404

4 жыл бұрын

@@unironicallyablueraspberry4959 he said alliterations with Andy because babish's real name is andrew, and in the video he used a VERY LONG alliteration... Idk where it is tho, youll have to go searching

@maximusgoodwin6542

3 жыл бұрын

Or like Andre cause that's his name

After seeing thousands of “Kosher salt” jokes in the comments of every other video, I’m surprised nobody mentioned that he just called it “Salt” in this video

@leechyfruit4464

4 жыл бұрын

Well, pig isnt kosher, so the pork would just unkosher the salt.

"look for a roast with a good, healthy fat cap on top" Today I realised that I am in fact, a good piece of meat.

@carolynskibinski5870

5 жыл бұрын

I like to think of myself like Wagyu - I probably have nice marbling from the massages I get.

@calculator5909

5 жыл бұрын

I'm on the weird part of KZread again.

@austintruly

5 жыл бұрын

Yes I'd hit forsure

@marvnuts

5 жыл бұрын

Is this self-deprecation or a humble brag?

@kimberkittenn

5 жыл бұрын

ML why can’t we have both?

This guy looks like binging with babish

@justcrafty2676

5 жыл бұрын

More like Binging with Babish. Boom!

@joshpasta6257

5 жыл бұрын

@@justcrafty2676 u pronounced his name wrong

@iiBeasttt

5 жыл бұрын

just another commenter Nah, looks more like binging With babish

@Denzio.

5 жыл бұрын

just another commenter nah fam, it’s 🅱️inging with 🅱️a🅱️ish

@disheveryday3750

5 жыл бұрын

Almost an exact replica!

“Whole boneless pork loin probably doesn't show up in your grocery list that often...” You've obviously not met my wife 😂

@lightningmcseed7303

3 жыл бұрын

My man

@sashkad9246

3 жыл бұрын

it's on a discount every couple of weeks!

Can you please make a video on herbs and spices, it seems like you just know what to add to give flavour.

@sagoo1346

5 жыл бұрын

Generally, Thyme: Everything, thyme is great. Garlic: Everything, garlic also is great. Rosemary: Red meats (beef and pork). Sage: Fish and poultry. Oregano/marjoram: Anything you want to add a bold pungent flavor to (easily overpowers other flavors), primarily sauces. Ginger: Pretty much anything asian. Tarragon: Fish and sauces. That's the traditional breakdown, but it's best to just try them out yourself. Buy some fresh herbs and take a bite out of them raw to get an idea for it, then use them with stuff you think they'd be good with. It really just takes time and experience to get good with flavors and you'll get there.

@socialdeviant13

4 жыл бұрын

Sage, thyme, and rosemary are great in pairs, I've found. Just don't use all three, it's a weird mess of flavor. They're great for stews and thicker soups, especially in the colder months. Garlic and onion EVERYTHING. Not even kidding, there are great health benefits to both, and they just taste amazing with everything. Salt and pepper because if you're not, why cook? Seriously, I used to use the pre-ground stuff and no salt (salt bad, right?), but after seeing how gushy Babish gets over the fresh stuff, my life has been changed forever! I use parsley in most dishes just because it's delicious and goes good with everything. My step-dad can't have garlic because GERD, so he uses parsley as a substitute. I can taste the difference, but it's still good. Basil is a great pungent flavor that punches up acidic dishes. Fresh basil is like my best friend. Oregano/coriander if you want an Italian flavor, turmeric/ginger if you want Asian, chili/cayenne if you want Hispanic, and cumin/lime juice if you want Tex-Mex. No lie, add a little honey to your next meal. It's DAMN good in just about anything and is naturally sweet. My spouse makes this BOMB honey-ginger chicken, and I cream my pants just knowing I get to eat it. Wanna know the biggest secret? Try shit out yourself! Cooking is art that ANYONE can do! You just try until you make it what you want.

@WilliamAndrews0

4 жыл бұрын

Just go by nature. If it grows together, it goes together! You have to try what you like, but generally speaking, if you are an amateur cook, just stay in one region and only use ingredients that can be found in that region. That's why fusion cuisine is really hard for amateurs because you really need to understand how different flavour profiles come together.

@darkgnome666

4 жыл бұрын

@@socialdeviant13 I've been using sage + thyme combination on pork-beef meatballs lately and damn those are delicious! Gonna try sage + rosemary the next time. Thyme + rosemary is something I've using for years on meatballs and they are just awesome :)

I really like how nothing was wasted in this recipe

Thank you Babish, Very cool!

@Tuck93093

5 жыл бұрын

We've got pork loin energy

@mattwood1994916

5 жыл бұрын

"I want to build a room full of mirrors so I can be surrounded by winners"

@ConnorTheCloutgod

5 жыл бұрын

Santiago Alonso Can y’all sub to me please?

@astrum_nauta

5 жыл бұрын

@@ConnorTheCloutgod no. Go away

"I think this thing can go toe to toe with bacon any day of the week. Mainly becuase it is stuffed with pancetta, which is a type of bacon." Logic is logic.

The name you're looking for is "Surgeons knot".

@hridaya387

3 жыл бұрын

but he is not a surgeon

@sp0wokyreaper676

2 жыл бұрын

hes not a surgeon

Your show has caused me to cook more. Every weekend I find myself making something different for my parents and brother!

@recoveringweirdo5050

5 жыл бұрын

No way, I got a heart! 😁

Yes! I've been buying pork loins whole and breaking them down for a couple years. Can sometimes find them for $1-$2/pound! Fills the freezer for like $20.

@seeess777

5 жыл бұрын

Pound for pound, whole loin is a very economical choice for meat. I'm actually surprised that they didn't have him mention that in the video.

@Muenni

5 жыл бұрын

2-4 € per kg of pork sounds uncomfortably cheap. Free antibiotic though!

@xenulus5282

2 жыл бұрын

3 years later, I just bought my first one because I noticed they were 79¢ per pound at my local grocery store. With this inflation and my budgeting I couldn't pass it up. I'll be cooking my first sirloin roast in a week or two.

I love this!! Now I know what to do finally with the whole loin!! Thanks so much for sharing!! Can't wait to see the next episode!!

I made this for the fiancee and myself yesterday and it came out great! The vinaigrette really added more than I expected, you made butterflying it look really easy but I manged. It was also about two inches too long to fit in my lodge cast iron pan so I had to brown in two sections but it still came out great. Keep it up, I watch every episode for more great recipes!

This all looks beautiful. Been here since the start of basics with babish and I love this series. Love that you are teaching everyone even people who don't believe they can cook and your showing anyone can do it if they set their mind to it. Thanks babish. Keep up the great work 😁❤

@valeriadiazgarcia3152

5 жыл бұрын

NoveLz

@valeriadiazgarcia3152

5 жыл бұрын

Nove ñovnovela La

I swear I was literally just thinking what I’m gonna do with the massive pork loin in my fridge and saw this upload! THANK YOU! Edit: God dammit I forgot to flatten it out with a pan

@disheveryday3750

5 жыл бұрын

It was meant to be Mike! It was meat to to be ;)

@junkiejackflash

5 жыл бұрын

Try to sous vide someone's ear

@miketython6554

5 жыл бұрын

CJ R I prefer ear tartar

@djxkoxxf6898

5 жыл бұрын

How much did the whole loin cost?

@miketython6554

5 жыл бұрын

Djxkoxx F like 17$ Canadian

6:10 A part of me is mad that I've never heard that saying. But the other part of me is glad I heard from babby's bassy voice first

I made this pork tenderloin for Easter and it was a hit! Everyone thought I knew what I was doing...thanks Babish!!

Even though I have been buying pork loin for years and breaking it down myself I still watched this video because Babish always does things different from me

So glad you used that olive oil infused with garlic.

Just pulled this out of the oven. Letting it rest before I cut into it, can’t hardly wait!

@beanman9644

3 жыл бұрын

Nice

Been breaking down meats since I was in high school. I was lucky enough to work in a butcher shop in high school and learned a lot!

Expect a nationwide shortage of pork loin later today.

@ameobafgsfds

5 жыл бұрын

There's actually been a bit of a glut all summer because of... political stuff. I was seeing half loins at the store for under $1.50/lb. Even at twice that, it's a great buy.

It’s *_B O N E L E S S_*

@deutschelehrer69

4 жыл бұрын

My guy left hangin

@bruh-uq2zx

3 жыл бұрын

How u have so litol lieks

@antsofflorida7592

3 жыл бұрын

Kadz the epic memer what are you doing in here? watching cooking channel?

@nienbloon

2 жыл бұрын

“What type of pizza do you want?” B O N E L E S S

Made the sous vide pork chops today for dinner. Amazing. Best chop I've ever cooked

We need a tiny whisk + freakishly small wooden spoon collab!!

@disheveryday3750

5 жыл бұрын

Love that tiny wisk

@user-rn9uw2ed8m

5 жыл бұрын

7 6

@zoomermax17

5 жыл бұрын

It has to be an animated short tho

Your video was at the Made by Google event when they showed off KZread of the Google Hub

@radhashah1944

5 жыл бұрын

Be

Another great pork chop pan sauce: deglaze with beer (preferably German) and some chicken stock if you want it lighter, reduce, whisk in some grainy mustard, and set the sauce with a pat of butter. If you want it tart, add a splash of cider vinegar or malt vinegar. You can also substitute a dry white wine, hard cider, or even regular cider (definitely add the vinegar) for the beer. The mustard is the real champ in this sauce, anyway.

3:57 I do remember because I'm still a Boy Scout. It's a surgeon's knot.

@DrSpoon-iu4hs

4 жыл бұрын

Santiago Arce *scout* not Boy Scouts, R.I.P I remember when I was a Boy Scout

@jhgfghjfgf

4 жыл бұрын

I was a boy scout, now I'm a sea scout but I still can't tie many knots, except the easy ones like timber hitch and hard ones like a monkeys fist.

@harukasatou1359

4 жыл бұрын

Oh, nostalgia. Remember back when the organisation was free from the opposite sex? I do.

@santiagoarce5672

4 жыл бұрын

@@harukasatou1359 Yeah

Thank just thank you. I looked everywhere but this was the only good video about the different cuts of tenderloin pork and how to cook. I'm really glad I found this channel. God bless my man

@Freek314

4 жыл бұрын

This is not tenderloin. This is about the whole loin.

But will we see Reese's monkfish from Malcolm in the middle?

@benjaminsheppard6877

5 жыл бұрын

This would be awesome.

@lisafenixx

5 жыл бұрын

does he have to burn his hands too :P

Man, I'm so happy to see you growing, you deserve it for sure!

Some beautiful scenes in this one! Shots looking straight down on the stove are beautiful and dramatic.

2:56 You burnt your wooden spatula!!

Thank you! I have 2 loins in my freezer I've been wondering what to do with

I just made this and my family loved it so much! Thank you!

Just made this, followed it the whole way.. and this was the best roast I’ve ever had

I once broke down a pismo, using the Good Eats episode “Tender is the Loin”. I don’t think I’ve ever felt so accomplished in my life.

Babish please for your next recreation make the food from the Key and Peele skit Soul Food!🤤

Hands down the best cooking show on KZread. Not to mention the funniest thanks Chef !

I appreciate how you're open and honest about who's sponsoring you. I have no issues at all with sponsoring, I just like to know who is doing the sponsoring and why and you make that perfectly clear. You set a good example for others.

Who watches basics but never actually does it

@_publikenemy8199

5 жыл бұрын

Jphanta I’ve done the cookies and a bunch of others, but yeah the videos are satisfying.

@6starskillme330

5 жыл бұрын

I've done a lot of the stuff actually, the chicken noodle soup is killer

@zenoniachale11

5 жыл бұрын

oofy, i've never done anything.

@maturanjohnmartinowenb7998

5 жыл бұрын

There's a lot of us

@The_Speed_of_Darkness

5 жыл бұрын

I make eggs in a nest pretty regularly because of the video he made about it. I enjoy the process and learning by his example.

0:30- 0:32. The way he forcefully drops the loan is funny 😂😂😂

I made this today and it is crazy good. Thank you!

Please do more of these basic butchery videos. Shopping can be one of the most important parts of cooking, and knowing how to break down a whole piece of meat can be both rewarding and a great way to expand your available cuts. Not to mention how much cheaper it is to buy a whole cut and spend a few minutes breaking it down.

Baycon

"Let's get down to basics" I get excited everytime as if I can cook

Did this pork roast alongside a turkey this thanksgiving, my family was blown away. Thanks my guy🤙🏻🤙🏻

I just tried this. It’s fantastic!

7:58 never heard a man so passionately enunciate the word "bacon"

Ah, the delicious pork pamphlet.

By far the best recipe I’ve ever made. Delicious and totally worth the effort. And two whole hours of doing nothing!

I happened to be in Costco today and grabbed a whole loin. Freezer full of chops and a household full with an awesome roulade.

Thanks for the tips! Mmmm! Whomever your sharing the food with is Blessed 😇 Babish, please make a basics video about cooking meat tender in different ways. I got the flavors but my meat is tough. Thanks!

@dylanewelch

5 жыл бұрын

Slow it down or pull it sooner. Get a good digital thermometer so you can tell exactly when to take it off the heat. And cooking foods too fast can make them tough as well. Try dropping the temp 50° and adding another 20ish minutes to the cook time.

@chrisoffutt8968

5 жыл бұрын

the best cooking technique will depend on the type of protein. Some things will do best low and slow while others can withstand hot and fast cooking. Having a good thermometer helps too since color is often a poor indicator of doneness since the internal temp is what we're after. You can char the hell out of something and have it still be completely raw in the middle. It's also important to properly preheat your pan since throwing cold meat into a cold pan will sap heat, prolong the cooking time, and make the center take longer to come up to temp which will dry out the outside. There's also such a thing as too hot so you just have to be able to tell when something is in the Goldilocks zone if you're using direct heat.

@erronblack308

5 жыл бұрын

Samaris Nychelle Stephens stop cooking it then

@chrisoffutt8968

5 жыл бұрын

If it's a whole piece of meat the internal part is relatively sterile which removes the benefit from overcooking in the name of killing bacteria and parasites. It's really a matter of taste and texture and overcooking has an adverse impact on both. About the only time overcooking really gets to be irrelevant is if we're talking about braising a really tough cut of meat because it's so forgiving. I've braised for hours longer than the recipe called for and the meat was still flavorful and fell apart when touched with a fork.

5:32 I swear I thought he was going to say a glug of thyme

Made the roast tonight and it was amazing... Thanks!

I have just say that I admire and appreciate the depth detail and vocabulary used in this tetorial!! One in particular that stood out extremely to me was the cold pan. Many do not indicate to either place ingredients into a hot or cold pan specifically. Awesome video. Thanks.

I LOVE YOU!!😍😍😭 CONGRATS ON #1 ON TRENDING!!! 💙

I pray for a turkey basics episode for incoming Thanksgiving

Made the sauce you made Babish for the pork chops; doubled everything because I'm making double your pork chops. Turned out absolutely heavenly! Amazing sauce for pork! Thanks for the recipe sir!

Ah, yes.. My favorite cut of pork. Also, great to mention that this is a fairly inexpensive cut of meat. I do the center cut when I am going to smoke a loin. My way is to use a mix of bacon and cream cheese to fill seasoned with lemon, rosemary and Tyne. Smoked at 250 until it reaches 145. Glad to see you do a video on this delicious cut.

Flavor Paste. From the makers of Tasty Goop.

1:54 when your Asian parents see that you got the most minor question wrong on the test and it won’t even affect your mark as a whole

Tried the loin for a family dinner, subbed the pancetta with THICK bacon ends from Lucky's Market, and it turned out really great! Thanks for the awesome video.

If you create an audio book for these recipes, I would listen to them before bedtime, your voice is so soothing! xD

They’re on sale for $1.99/lb at Kroger right now.

Babish, could you maybe do a series on, let's say, less attractive cuts of meat? I was sick so I was watching some James Corden and guest eat "disgusting" foods videos which are just plain ridiculous. Especially cow tongue, it's one of their favourites. And honestly, it's one of the most delicious and lean and tender cuts of meat of a cow! I wish people were less squirmish of anything "unusual". What do people think, sausage is made of? Ground up loins?? :D

@maddysmith7166

5 жыл бұрын

I think it's partially so gross because of how it's served, y'know? They just chuck a tongue in a tiny bowl and it looks kinda rank like that. Can't say i've tried cow tongue, but I'd totally be down to see Babish cook something with it and other less conventional meats! Gotta say though, even though some of the foods on James Corden's show are probably ok if served properly (Like hot sauce, tongue, crickets, chicken's feet, even bull penis probably?? Idk I don't think it's meant to look the way they cook it.) some of that stuff looks disgusting. Like, salmon ice cream? Pickled pigs feet juice? I dunno if that's... edible. But feel free to prove me wrong!

@masha7377

5 жыл бұрын

@@maddysmith7166 I totally agree with you! :) a shot of hot sauce, fish smoothie etc are DISGUSTING but it's pretty clear that it's just a matter of preparation. But all the different cuts of meat, "1000 year old eggs", crickets etc. are perfectly normal things to eat.

@royloebe7398

5 жыл бұрын

Uh, you gotta get at some lingua tacos. Find the best, most authentic taco place near you. The clientele should be %90 actual Mexican people. The person behind the counter might not know English. Order lingua tacos. It's beef tongue diced and cooked till it's tender. The texture can be a little off putting if it's overdone. But when perfectly cooked, it melts like butter on your tongue.

@Bigbootycam

5 жыл бұрын

Cow toungue is super popular in South Texas so I always found it weird people didn't like it barbacoa tacos will change your life man

@obuw1

5 жыл бұрын

Smoked beef tongue is very popular around here, and pretty expensive too. Usually sold already sliced. We absolutely love lamb tongue too, it's usually sold in wraps, diced and then served with tomato/onions, and seasoned with salt, pepper, cumin.

My husband and I just tried this. Absolute perfection, and I'm not even a fan of pork. Bravo sir.

Your series has always helped me get excited for cooking, I am someone who is suffering from a lot of bullshit from life, and the little things help me stay on track with my passion. Thank you Babish :)

4:00 surgeon's knot

I made this for my family tonight, I checked the internal temp at 90 minutes. It was already at 145, then after pan searing the outside layers became a little dry. The inside was still tender and juicy so that’s what we ate. Next time I will check temp sooner, and also I will add some cheese to the middle before rolling up.

@CoachTerriSinclair

2 жыл бұрын

I'd love to know what cheese(s) would work best!

This video is golden! Just bought a loin for Costco for about $5 ($1.69/lb-$8 discount). Thanks!

OMG, this looks FANTASTIC!!!!

You should make the chocolate croissants from its complicated

Dad: so what did you do today son? Babish: I fried a lemon till it was brown and posted it on KZread

Awesome! Thanks a bunch, Babish! Just got the same size pork loin from Costco :) Folding the sleeves and getting to town! We have a two flame gas stove and the cast iron pans. Just buying rosemary (a must with pork!) and lemons: have sage, thyme, basil, and lime - but want to keep it traditional, so - will only use your mentioned ingredients! ♥

Maybe the first time I've wholeheartedly agreed with content👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾 been doin it for years but I'm this days old in breaking them down properly!

I wish this guy was my dad, dinner time would be the best time!

@danielalvarez-galan3702

5 жыл бұрын

I wish I had a dad.....

@user9287p

4 жыл бұрын

@@danielalvarez-galan3702 I wish I born

@roxymclang4709

4 жыл бұрын

Daniel A-G damn bro I’m sorry :(

Anyone else feel sad and left out from not hearing these "all of you should have heard these sayings growing up" and not having heard that ever

I love it when you whip your tiny whisk out!

I had totally forgot about the pork loin- great video. This will be perfect for Sunday dinner

That's a fancy Shun blade there, Babby.

Damn that’s a nice Damascus Steel knife you got there Babish

I’ve never been able to cut meat open properly like that but when you described it as opening it up like a book, it clicked. THANK YOU!

Will try soon.this was deliciously entertaining

We need Crunchyroll to sponsor you now! I want more anime food videos.

@junhaoteo9094

5 жыл бұрын

food wars

@Crzyrednckmexican

5 жыл бұрын

Jun Hao Teo i was just about to comment that! 👍🏻👍🏻👍🏻

@CarlM

5 жыл бұрын

Bingingu wisu Babishu

@brob657

5 жыл бұрын

i can just imagine a crossover with the anime pope where he is just confused asf at every food terminology babish uses and just spews out random anime facts

@kledrik5945

5 жыл бұрын

Weebs out 👉🚪

1:52 "what do you be doing at 2 in the morning"

@victoreduardo6353

4 жыл бұрын

My friends that was hilarious

Pork loin is my favorite large cut to play with, there's just so much you can do with it.

I tried it. It's good. The stuffing could use a bit of cheese and breadcrumb to maintain moisture. Thanks again Andy.

Could you please do vichyssoise soup, My grandmother used to make it when I was a kid!

@chefdontrun7436

5 жыл бұрын

Hell yeah. That’s my favorite soup

@Videohead-eq5cy

5 жыл бұрын

I think it's spelled Worcestershire

@ideamissing

5 жыл бұрын

You could tie it in with the original Tim Burton Batman when Bruce Wayne was absorbed in his work and Alfred gave him a bowl of vichyssoise and Wayne SPITS out the mouthfull and complains that it's cold. 'It's vichussoise, sir.' says Alfred. When he sees the confusion on Wayne's face he explains, 'it's SUPPOSED to be cold.'

@aarongreenfield9038

5 жыл бұрын

@@ideamissing. Yeah, I don't think Bruce Wayne appreciated the hard work Alfred Put in to making it. He probably slaved over it all day using fresh ingredients that he hand picked at a farmers market, when he could have just as easily brought out a bowl of Campbell's, at least then Bruce wouldn't spit it out!

@derpimusmaximus8815

5 жыл бұрын

TBH, if he's going to do a cold soup, it's a mere 8 weeks until Gazpacho Soup Day, when we celebrate the downfall of the career of Arnold Judas Rimmer. In his mind, anyway. His general incompetence and smeghead-erry crippled it long before he asked for his gazpacho to be heated up.