Recipe Simplified: 1:21 Sheet the Meat 1:27 Beat the Meat 1:45 Treat the Meat 2:07 Sheath the Meat 2:35 Heat the Meat 3:40 Re-heat the Meat 4:15 Eat the Meat
Not sure if anyone’s quoted it yet, but... “Anyone who can make braciole like this deserves a whole hillside full of heavenly scented marigolds and daffodils.” One of my favorite Frank moments.
Frank is my favorite character. Had no filter and told it like it was. However, that quote showed that he had a softer side, especially when food was concerned and he did not like it when Ray jokingly told his workmates that braciole was Italian for "roadkill".
@@Ouba1 Everybody Loves Raymond is very polarizing. Plenty of people find it painfully unfunny. The Thanksgiving episode remains one of my favorite sitcom episodes of all time, though.
There's a House episode in which House cooks a some dishes which I'm curious about, particularly the ragu filled egg. I would love to see how viable that dish is as well as the flavours of the different ragu
This hits close to home for me, every year my mom makes bracioles for my dad’s birthday from an old recipe given to my grandmother when my dad was a kid. Honestly my favorite dish that I wish I could have more than once a year. Thank you Babish for this
you dont save pasta water in the fridge, thats just the water that you boil the pasta in, its used a natural thickening agent, since all that stuff on the pasta washes off while it boils.
Amici Trattoria in Shrewsbury makes a twin braciole kinda like that though there’s two around that size which is why I started only eating one with half of the pasta for dinner and then leftovers for another day.
Thank you for making this! I have found no one else making it with raisins or currants and wondered where she got that from. Truly, I can't see how she had the time to do all the prep work with three kids.
Thanks for this one Babish. My grandma recently passed and we loved watching Everybody Loves Raymond, and she always wondered what was in the braciole. I'll be making this one soon.
My nonna is calabrese and she would make them with chopped bacon ( in lieu of pancetta tho) garlic, parsley and breadcrumbs. Fry them, then simmer on the stove for 4 to 6 hours... they are to this day some of the best food I have ever eaten and the resulting sauce on fresh pappardelle could bring a tear to your eye. Man I miss that lady
my family makes this every year on christmas eve and it absolutely bangs. i reject the sicilian additions on principle tho. if you put raisins in my braciole my italian ancestors will throw hands
Braciole is one of my family's favorite dishes, though alot of the time my dad makes it with deer since he hunts. It was my grandmother's recipe, she would make it the day before let it sit in the fridge overnight and then heat it up again, because "It was always better the 2nd day" I think its something about the acidity in the tomatoe sauce helps to tenderize the meat, or maybe it's just that it got cooked twice. Either way, grandma was right. Thanks for making this. Good memories.
Acid definitely works magic when left for a few hours, a sort of almost fermentation/pickling and so on. And the sauce has more time to soak into the meat and stuff too ^___^
You should do Marie's meatballs from "Everybody Loves Raymond." She tricks Debra into adding dried terragon and I've always wondered about how weird that would taste.
in the town where my family is from in the summer they have this thing called "sagra della braciola" and its basically a weekend festival of braciole in sandwiches, pasta, you name it hahah (sandwich is the winner for me)
I made this last night following your video, I substituted pepperoni for the prosciutto though, and used 4 beef top rounds. came out amazing! A bit on the savory spicy side because of the pepperoni so if anyone sees this and wants to make it, dont add pepper if you use pepperoni.
I'd like to see your take on some recipes from Fire Emblem: Three Houses. There's a bunch of cooking, gardening and fishing in that game so I thought you'd be interested.
@@f.p.5410 @AdraicStarks It IS correct in American-Italian, especially the New Jersey dialect. Tony Soprano would call it bra-jool. Raymond would, too.
I am still a novice when it comes to making braciole. I've always used prosciutto, fresh mozzarella, egg and a stuffing. I look forward to trying this one out.
I watched like half an episode of this sitcom when I was a kid: EVERYONE was awful. Like, why the characters didn't end up murdering each other in cold blood, I'll never know. The mom character was like a straight up psychological abuser.
Yeah, Marie was pretty bad. Conflict might be a common thing in sitcoms but she was straight up abusive and mean. It was supposed to be funny but it just made me have a pretty intense disliking for her character.
@@aviatorengineer3491 Yeh, Marie has the same way of rubbing you the wrong way like Archie Bunker(All In The Family). Yet just like Archie occasionally we got to see the real vulnerabilities in human makeup. I personally know people like Marie, it's a love/hate kinda thing. I know I'm not perfect. MILs UGH
@Adolf Schinkler I mean Full House had conflict too, though that show was awful in its own way. Maybe have a character that doesn't torment their own family mentally?
@@Petaurista13 Well, that's at a restaurant. Where a recipe necessarily has to be cooked the same way (or as close as possible) every single time, even by different people. In an informal setting, one person will always cook their food pretty much the same. I don't agree with the statement, but I can see where it's coming from: Someone who really, truly understands how food works can probably just make up recipes on the fly, or modify a recipe they've committed to memory, without resorting to checking a cookbook every time in a way that an amateur would never be able to manage.
@@Petaurista13 honestly I learned without a cookbook. I just tasted something and knew what to out in. So I guess maybe that's what she's referring to. Idk.
what i think she meant was that a professional chef knows what goes well together and can improvise, then again she was always a bit obnoxious in my opinion
My Italian grandma used hard boiled egg yokes to bind the crumbs, and grated parm or Romano cheese. She just cooked them low and slow in her homemade tomato sauce on the stovetop. Heaven!
I'm from Sicily and as i was about to smash the like button (well deserved, as always) my grandma called me and said as follows: :sicilian accent kicks in: "I don't know what you are about to do but if you do it i won't talk to you for a month, i felt a disturbance" Nevertheless, i did it anyway. But man, do it for mankind, never put roasted peanuts again on top of a pasta dish. Love from Sicily
ive only seen bits and pieces of everybody loves Raymond, but when I clicked on this vid, not having seen this episode, I automatically assumed this dish was pronounced brack-ee-ol - and again, wrongly made the assumption that the name of this dish was short for 'broccoli casserole' - and thought awesome, can't wait to see what you do with this! yes I am currently watching this video at 2:41am in the morning, why do you ask? hahahaha but in all honesty, you and your channel are such a light, and bring me, along with millions of people at home right now, endless amounts of joy! thank you so much and hope you're well! love from Aus x x
My family is German so we make Rouladen. Thin sliced flank steak layered with bacon, onion and mustard then wrapped around a pickle. it is then braised in some stock till fall apart tender. After that you remove meat make a nice gravy out of he stock(preferably with a little red wine) and return the meat. Serve with red cabbage and spaetzle and I'm sure you won't be disappointed at your next family dinner.
I made this last year. The recipe I used said to butterfly the cutlets and then apply the filling and roll them. Thinking I'll try it this way next time (or just use the flank steak).
Hey CHEFPK, I know youtube isn't exactly your primary source of income, but have you considered making a workstation/kitchen and improving your camera gear to make "high-production value" content like Babish. Not that your content isn't awesome or anything, but I feel like that's the kinda stuff that blows up youtube cooking channels.
@@RazorWolfy512 I have definitely tried, but camera equipment is something I have been trying to save up for. Currently, I need a new PC for editing (mine has lots of issues) then a camera from there. Also, I film everything in my home kitchen... That won't be changing unless something big happens with the channel =/
The best time to watch these video’s is while you eat, the more you watch, the more hungry you get, which means the more i can eat, so thank you Babish ❤️😁
Man, in retrospect, everybody kinda hated Raymond huh
Binging with Babish Love the new profile picture, Babby!
His kids kind of liked him ;)
Can you make homemade soda please
I Love Raymond
Everyone is cast was hard to like I swear
Recipe Simplified:
1:21 Sheet the Meat
1:27 Beat the Meat
1:45 Treat the Meat
2:07 Sheath the Meat
2:35 Heat the Meat
3:40 Re-heat the Meat
4:15 Eat the Meat
Poetic
Basically a System of a down song lol
Aakash that’s my favorite System of a Down song
Is that like a haiku or something?
Aakash Sahani ahh I understand now
“Fat, little beef jelly roll”
Ah. My stripper name.
😭😭🤣🤣😂😂
My sides. Oh, sweet merciful Jesus! MY SIDES! 😂
What😂😂😂😂
@Kendall Hammond wowowow chill man😂🤣😂🤣
Literally laughed out loud. Thank you 🤣
Not sure if anyone’s quoted it yet, but...
“Anyone who can make braciole like this deserves a whole hillside full of heavenly scented marigolds and daffodils.” One of my favorite Frank moments.
The episode is easily in the top 5 for that show.
Brilliant line. And the fact that he ran a bath for Marie so he could secretly eat the braciole 😂
Frank is my favorite character. Had no filter and told it like it was.
However, that quote showed that he had a softer side, especially when food was concerned and he did not like it when Ray jokingly told his workmates that braciole was Italian for "roadkill".
Frank was the best
He never did a basics of Braciole. I was actually looking forward to it.
@Samantha Semsel At the top of the screen making Braciole
This is gonna age poorly, and I’m gonna edit this comment and laugh at you
@@alsobununu8402 hopefully...
@@alsobununu8402 yeah? Are you laughing?😂 Seems your comment aged poorly
“The missing colour in the Raymond rainbow.” is a great line.
That's the only reason I left it in, I love that line
@@AxxLAfriku Yeah, you are pretty unpretty
I found the scene not funny at all.
@@Ouba1 Everybody Loves Raymond is very polarizing. Plenty of people find it painfully unfunny. The Thanksgiving episode remains one of my favorite sitcom episodes of all time, though.
Hypothermia look, imma check out the episode you just mentioned, if i still find it unfunny after i’ll seek revenge
" So Debra can now cook....the missing color in the Raymond rainbow."
Robert was the best. What a show.
Yet they wouldn't pay him for the last season.
No, their name is recoil53.
@Keenan Johnson Yes, he wanted a raise for the final season and they just wrote him out.
@NoNoNoNii Yeah cause asking for a raise is greed.
@NoNoNoNii So you believe you should be at your starting salary your whole life?
Since Valentine's Day is coming soon, how about you remember to make Homer's Valentine Breakfast from Simpsons episode, "I Love Lisa"?
@@FORGETYOURMIND u mean u wanna eat that
@@FORGETYOURMIND wtf
@@FORGETYOURMIND that's the main ingredient boyo
I choo-choo-choose this comment
amazing idea!
Anyone who can make braciole like that deserves a whole hillside full of heavenly-scented marigolds and daffodils. Good job, Babish!
Marie: I didn't want you to get sick of it!
Frank: I'm 64 years old, what are you saving it for?
Geez, I’m older than Frank. I didn’t use to be.
Please do more “Everybody Loves Raymond” dishes. It is a goldmine for Italian dishes, and I feel lemon chicken has to make an appearance
I clearly remember the meatballs panino
OMG yes! I would love if he did an episode on lemon chicken, I've always wondered what that would be like.
@@cassianandor4103 They are called "scaloppine al limone"
@@frafrafrafrafra Yes but I'm saying what would the Everybody loves raymond version of it be.
@@cassianandor4103 obviously :)
There's a House episode in which House cooks a some dishes which I'm curious about, particularly the ragu filled egg. I would love to see how viable that dish is as well as the flavours of the different ragu
my grandmother from Calabria descent would put an boiled in the sauce, omg soooooo good, cooked with the meat balls and susage
"real cooks dont need recipe"
*me not looking up the instructions to make instant ramen
co0k
Comk
i was just about to post a comment asking why the audience was laughing at real cooks not needing recipes. what's the joke?
Kooc
@@Xcarbonizer lazy sitcoms put laugh tracks after people say things that are wrong or mean, in an attempt to make you think it was a joke.
I cook. I don't need a recipe, unless I don't want to live off of scrambled eggs and spaghetti.
Babish: "Taking artistic licence"
Translation: "Shut up let me eat my butter"
This hits close to home for me, every year my mom makes bracioles for my dad’s birthday from an old recipe given to my grandmother when my dad was a kid. Honestly my favorite dish that I wish I could have more than once a year. Thank you Babish for this
"Once you're finished pounding your meat..."
Well, looks like I found my Valentine's Day plans
@Weaboo Milk how dare you think of my comment before me
“... Letting them sit unmolested”
Me: I should hope so
Show me on the braciole where the bad man touched you
God, babish pls
1:37 “Once you’ve finished pounding your meat...”
@@Deep_phobias He was also pounding his meat.
*Frantically rummages through fridge*
“Mum, where’s the pasta-cooking water?”
you dont save pasta water in the fridge, thats just the water that you boil the pasta in, its used a natural thickening agent, since all that stuff on the pasta washes off while it boils.
The Gaming Paladin r/whoosh
The Gaming Paladin homie ain’t get the joke
@@UltimateGamerCC watch out for the redditors man
also you have missed the joke
noone wants to say r/whoosh no more
@@UltimateGamerCC r/wooosh
Amici Trattoria in Shrewsbury makes a twin braciole kinda like that though there’s two around that size which is why I started only eating one with half of the pasta for dinner and then leftovers for another day.
4:45 "She never said that. I made it up, and I'm sorry."
I geniunely LOLed 🤣
Babish: *says molested completely appropriately and accurately*
TH-cam: ladies and gentlemen...we got em
Incorrect, he un-molested the meat
*Yes, but... These are INVOLTINI, not braciole* 😂😂😂
"Real cooks don't need recipes."
Recipes are more what you’d call ‘guidelines’ than actual rules.
Unless it's baking dough/pastreys etc, it tends to require a lot of precision
Builders also need a drawing to build, so why wouldn't a chef need a recipe to cook. 🤔
Captain Barbossa speaks true xD
@@NomSauce I don't know. After a while I find that you just know how different doughs should feel.
I didn't know Captain Titus was a cook.
For Year of the Rat, make Homemade Dim Sums with 8 kinds of dipping sauce from The Simpsons episode, "Moe Baby Blues"
Thank you for making this! I have found no one else making it with raisins or currants and wondered where she got that from. Truly, I can't see how she had the time to do all the prep work with three kids.
MY MOM ALWAYS MADE BRACIOLE FOR CHRISTMAS. I MAY HAVE TO TRY THIS YEAR
Thanks for this one Babish. My grandma recently passed and we loved watching Everybody Loves Raymond, and she always wondered what was in the braciole. I'll be making this one soon.
I'm loving the Brad Leone "wourder" easter eggs
Thats just an eastcoast thing
I've mostly heard it out of philly but babbish is from new york i wouldnt be surprised if they say similar things their
I prefer to think it's Gil Faizon
Wish he did the allicin as well
That two part epoxy?
HE SAID “WUDER” he hang out with brad tooo much 😂
LOL I legit rewound that bit to see if I'd heard that correctly!
I've made this 3 times now, exactly as done in the video, came out great every time!
I love that OXO garlic press. The only one that doesn't buckle under pressure.
Kinda wanna see an Everybody Loves Raymond special. His mom was such a celebrated cook and the food always looked insane.
My nonna is calabrese and she would make them with chopped bacon ( in lieu of pancetta tho) garlic, parsley and breadcrumbs. Fry them, then simmer on the stove for 4 to 6 hours... they are to this day some of the best food I have ever eaten and the resulting sauce on fresh pappardelle could bring a tear to your eye. Man I miss that lady
Still waiting for that “We Bare Bears” Food special from the comment you liked in your Coffee Jelly video
God thats a good show
ChadChederson We Bare Bears!
@ChadChederson r/holup.... wait this isn't reddit
I've been waiting for it too. Ramen Tacos, Ice Bear's Calzones, etc.
Cupcake
my family makes this every year on christmas eve and it absolutely bangs. i reject the sicilian additions on principle tho. if you put raisins in my braciole my italian ancestors will throw hands
This makes me miss ELR so much. RIP Marie, and I’d love to see more Italian dishes from the show.
Braciole is one of my family's favorite dishes, though alot of the time my dad makes it with deer since he hunts. It was my grandmother's recipe, she would make it the day before let it sit in the fridge overnight and then heat it up again, because "It was always better the 2nd day" I think its something about the acidity in the tomatoe sauce helps to tenderize the meat, or maybe it's just that it got cooked twice. Either way, grandma was right. Thanks for making this. Good memories.
Acid definitely works magic when left for a few hours, a sort of almost fermentation/pickling and so on. And the sauce has more time to soak into the meat and stuff too ^___^
I've noticed spaghetti tastes better the day after making it, too.
As a german, this sounds like like fancy Rouladen to me.
Have you ever had them with Currants instead of Pickle ?
Rouladen with diced onion and smoked bacon, no pickle.
@@JM-hl2gy- fellow worker here used to bring them for lunch with dill pickle inside... yours sound much better : ]
@@TheCanadianBubba pickles and mustard inside:) polish (well Silesian) version.
@@TheCanadianBubba pickles and mustard inside:) Polish, well Silesian version called rolady so almost like Rouladen @comic cat
You should do Marie's meatballs from "Everybody Loves Raymond." She tricks Debra into adding dried terragon and I've always wondered about how weird that would taste.
If I'm not mistaken, tarragon would give the meatballs a strong minty or slightly "metallicy" flavor.
Me and my grandfather used to watch everybody loves raymond before he passed so seeing this and knowing how to make it made me happy
Can't believe I just found this video from over two years ago! Glad you watch Everybody Loves Raymond!
I definitely thought this was a fancy way to say “broccoli” then I watched the video and I feel stupid 😭💀
you thinking of brocorabe
Same. Thought it was like Bra-coal-lee
“Generous sprinkle of oregano” *little pinch*
“And a little sprinkle of salt” *pours in entire salt shaker*
*stops mid-handful*
Shaker?
Whyyyyyy?
in the town where my family is from in the summer they have this thing called "sagra della braciola" and its basically a weekend festival of braciole in sandwiches, pasta, you name it hahah (sandwich is the winner for me)
I made this last night following your video, I substituted pepperoni for the prosciutto though, and used 4 beef top rounds. came out amazing! A bit on the savory spicy side because of the pepperoni so if anyone sees this and wants to make it, dont add pepper if you use pepperoni.
The end section with Babish licking his Logos head.
Love it
Well welcome back to "This looks nice, i hope someone cooks this for me." youtube video.
"If you don't add back the accumulated juices, we can't be friends." -- Chef John. Words to live by.
I'd like to see your take on some recipes from Fire Emblem: Three Houses. There's a bunch of cooking, gardening and fishing in that game so I thought you'd be interested.
HILDA HILDA HILDA
Actually yes. Please do this. Some of those recipes sound amazing. Most of them do.
Yeah!! Dimitri's favorite cheese dish too XD
he will probably get on that after the FFXV special.
You have no idea how long I’ve been waiting for this! Favorite show ever.
As a kid when I watched this episode I really wanted to look up what the dish actually was and had no idea how to spell it! Thanks for the video!
**me, never hearing the term “braciole”:**
“the heck is brack-e-ol-lay?
I thought it was broccoli ravioli.
b r a j o o l
I think it's some kind of dinosaur.
@@briannadefalco5363 i cannot agree more
Silly Babish, that's not how you spell Broccoli! Lol
> Braciole
"Oh boi time for some freestyle pronunciation"
*clicks on video
"Brajool brajool brajool, brajool"
*INTERNAL SCREAMING*
Watched the vid, stuck around for the pronunciation wars
Is that the correct way to pronounce it? Seems like it doesn't follow typical Italian grammar rules.
@@SeraphimCramer it's not.
The "ci" in braciole sounds just like the "ch" in change, and the final "le" sounds like the "la" in lay.
@@f.p.5410 That's what I thought. Thanks
@@f.p.5410 @AdraicStarks It IS correct in American-Italian, especially the New Jersey dialect. Tony Soprano would call it bra-jool. Raymond would, too.
“When you’re done pounding your meat”
Yes that’s nap time for me
@psykotikoutlaw 😂
@psykotikoutlaw gotta keep beating that meat until everyone feels the heat
I am still a novice when it comes to making braciole. I've always used prosciutto, fresh mozzarella, egg and a stuffing. I look forward to trying this one out.
I just watched a babish ad before watching a babish episode. What a wild ride.
“Once you finished pounding your meat”
You clean up
stryfetc1
No shame...
But pride
"Finished"?
For now.
01:22
Babish beating his meat on TH-cam 100% uncensored
Why is this video not demonetized yet?
I watched like half an episode of this sitcom when I was a kid: EVERYONE was awful. Like, why the characters didn't end up murdering each other in cold blood, I'll never know. The mom character was like a straight up psychological abuser.
My mom absolutely loved this show so I ended up watching wayyy to many episodes.
Adolf Schinkler I dunno sienfeld nicer and more like able characters and they all went to jail.
Yeah, Marie was pretty bad. Conflict might be a common thing in sitcoms but she was straight up abusive and mean. It was supposed to be funny but it just made me have a pretty intense disliking for her character.
@@aviatorengineer3491 Yeh, Marie has the same way of rubbing you the wrong way like Archie Bunker(All In The Family). Yet just like Archie occasionally we got to see the real vulnerabilities in human makeup. I personally know people like Marie, it's a love/hate kinda thing. I know I'm not perfect. MILs UGH
@Adolf Schinkler I mean Full House had conflict too, though that show was awful in its own way. Maybe have a character that doesn't torment their own family mentally?
Imagine being this dude's girlfriend like holy shit the amazing food you'd get to have
FanksCast Jess lives the dream life
Imagine being his fiancée and attempting to stay slim!
Jess is a lucky woman
1:37 dangerous choice of words to use on youtube, great channel man you've really inspired me
I love the freezeframe on the Babish Blep at the end
“She never said that, I made that up aaand I’m sorry”
"Real cooks don't need recipes." Damn guess we gotta throw out these cookbooks.
What's most funny any pro chef uses both recipe and photo usually to make dishes unified no mater which one of them is at restaurant.
@@Petaurista13 Well, that's at a restaurant. Where a recipe necessarily has to be cooked the same way (or as close as possible) every single time, even by different people. In an informal setting, one person will always cook their food pretty much the same. I don't agree with the statement, but I can see where it's coming from: Someone who really, truly understands how food works can probably just make up recipes on the fly, or modify a recipe they've committed to memory, without resorting to checking a cookbook every time in a way that an amateur would never be able to manage.
@@Petaurista13 honestly I learned without a cookbook. I just tasted something and knew what to out in. So I guess maybe that's what she's referring to. Idk.
what i think she meant was that a professional chef knows what goes well together and can improvise, then again she was always a bit obnoxious in my opinion
@@Coolbond2 totally agree
It's a good day when u check TH-cam and see a binging with babish video posted 17 seconds ago💖
I saw you at the barns & nobles today in Virginia
It’s so cool to see you in person
I didn’t get a book signing from you but I saw you
This looks amazing! The plating at the end was beautiful!
Watched that raymond episode and always wondered how this was made...beautiful food. You kick balls dude :)
No one's mentioning babish at 2:41 - "...and then letting them sit, *unmolested* for at least five minutes"
yes thank you! I was so alarmed
I wish my uncle had been so considerate
I had to rewind to make sure I heard it right
Wait no
My Sicilian mom every Christmas: "Don't eat the strings on the bracioles!"
Braciole is already plural, no need for "s"
@@damic3237 sounds like sicilian mom don't care :D
@@damic3237 P A N I N I S
Congrats for getting on trending Babish!
Thank you for making this dish. It seems so fancy but you make it easy to prepare
"and like my grandma used to say, "no one wants a greasy braciole!" she never said that i made that up and i am sorry"
X TO *SHAME*
"Here's your roadkill!" Debra while dumping braciole over Ray's pants was so friggin iconic
Babs, your large kitchen appliance is haunted by a spooky ghost trying to send you some kind of red message. 3:46
I love your videos! They are clear, concise, and to the point!
My Italian grandma used hard boiled egg yokes to bind the crumbs, and grated parm or Romano cheese. She just cooked them low and slow in her homemade tomato sauce on the stovetop. Heaven!
listen up fellas I'm only gonna say this once:
minecraft cake
Yes
I'm sorry I couldn't hear you, could you possibly say it again.
@@TheUndyingSkitarii I'll say it instead:
MINECRAFT CAKE
@@aathish04 sorry my hearings not so good anymore, could you speak up?
@@TheUndyingSkitarii MOINCRAFT KEK!
“Real cooks don’t need recipes” How did you record my Sicilian grandmother? 👵🏼 🇮🇹
True
Why the hell am I torturing myself when we don't have actual edible food like this in the house?
I'm from Sicily and as i was about to smash the like button (well deserved, as always) my grandma called me and said as follows:
:sicilian accent kicks in:
"I don't know what you are about to do but if you do it i won't talk to you for a month, i felt a disturbance"
Nevertheless, i did it anyway. But man, do it for mankind, never put roasted peanuts again on top of a pasta dish.
Love from Sicily
ive only seen bits and pieces of everybody loves Raymond, but when I clicked on this vid, not having seen this episode, I automatically assumed this dish was pronounced brack-ee-ol - and again, wrongly made the assumption that the name of this dish was short for 'broccoli casserole' - and thought awesome, can't wait to see what you do with this!
yes I am currently watching this video at 2:41am in the morning, why do you ask?
hahahaha but in all honesty, you and your channel are such a light, and bring me, along with millions of people at home right now, endless amounts of joy! thank you so much and hope you're well! love from Aus x x
Babish be like:
So Now we are making our own meat
3:23 did he just say "wourder"
He and Brad Leone are slowly becoming the same person.
Bon Appetite wants to know your location
He’s from upstate NY, sometimes that just happens. A lot of us pronounce the letter T as a D, and the vowel sound there is pretty Rochester.
3:24 wow the accent was strong in that “water”
It's Alive with Babish
Wourder
Where’s he from?
Wourder
I think he has said New York or Brooklyn but I'm unsure
My family is German so we make Rouladen. Thin sliced flank steak layered with bacon, onion and mustard then wrapped around a pickle. it is then braised in some stock till fall apart tender. After that you remove meat make a nice gravy out of he stock(preferably with a little red wine) and return the meat. Serve with red cabbage and spaetzle and I'm sure you won't be disappointed at your next family dinner.
I made this last year. The recipe I used said to butterfly the cutlets and then apply the filling and roll them. Thinking I'll try it this way next time (or just use the flank steak).
Remember the episode where Debra's cooking was sabotaged by a jar of tarragon disguised as oregano!
'Oh man I cant wait to cook this'
*sees currents being added to the meat*
'.....never mind. Satans grapes'
Currants are WAY tastier than raisins imo.
You could go with some other kind of dried fruit, eg: apricots or figs. Or even some sweet vegetable like roasted peppers or fennel.
Or just leave em out bro make it ur own
@@xcmledder3420 even banana chips?
@@malcaniscsm5184 Thanks, roasted peppers, was trying to think of something to replace the currents.
This looks so good I’m crying...I miss good homemade Italian food
My Italian grandmother served hers with polenta. Yum!
Sounds great!!😊
My Nina always made it and with raisins like you said. Always mentioned the clean plate club too
I can’t listen to Raymond speak without hearing it as Manny from Ice Age.
TV: “ _Everybody..._
Me: ..Hates Chris !!!
TV: “ *-LOVES* *RAYMOND* “
Still waiting on that Braciole Basics episode
Man I remember watching everybody loves Raymond with my dad. Brings back memories.
Braciole is one of the best Italian dishes ever and most people who aren’t Italian haven’t had it and they should immediately
When you're so early that you dont see much of funny comments
*"the problem with being faster than light, is that you get to live in darkness"*
Yes
Why not try it yourself?
@@ThatRipOff you do find a gem once or twice
"Real cooks don't need recipes" spoken like a true cook!
No
XD
On my screen, the comments on both sides of yours were asking him to make something from Food Wars and I'm like... "Look around you fools!"
@@madock345 hahaha yesss
Hey CHEFPK, I know youtube isn't exactly your primary source of income, but have you considered making a workstation/kitchen and improving your camera gear to make "high-production value" content like Babish. Not that your content isn't awesome or anything, but I feel like that's the kinda stuff that blows up youtube cooking channels.
@@RazorWolfy512 I have definitely tried, but camera equipment is something I have been trying to save up for. Currently, I need a new PC for editing (mine has lots of issues) then a camera from there.
Also, I film everything in my home kitchen... That won't be changing unless something big happens with the channel =/
Do the breakfast from the dexter intro!
Is just ham eggs and hot sauce. Too easy.
Vincenzo M the coffee and juice. Might as well have a shave too
Thanks for this instructional video! Made braciole last night and was great!
The best time to watch these video’s is while you eat, the more you watch, the more hungry you get, which means the more i can eat, so thank you Babish ❤️😁