Binging with Babish: Nachos from The Good Place (plus Naco Redemption)
ฝัง
- เผยแพร่เมื่อ 4 พ.ย. 2019
- The Binging with Babish Cookbook on sale now!
www.bingingwithbabish.com/coo...
Spoiler alerts generally aren't an issue with single-camera sitcoms, but in the case of The Good Place, my video description will be understandably sparse. If you haven't already, just go watch it - if you have, join me this week as we come up with an excuse to celebrate national nacho day (which is in Februrary for some reason)!
Recipe: www.bingingwithbabish.com/rec...
Music: "A Beautiful Life" by Broke for Free
/ broke-for-free
Babish Cookware on Amazon: bit.ly/babishstore
Latest episode of Being with Babish!
• I Surprised My Brother...
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter - บันเทิง
These nachos clocked in at 6.7 pounds, as I'm sure you were wondering.
too small, need more
I actually thought it be a solid 8
Still a pretty heavy digit 👀
Banish, I hope those nachos will be followed by a great cake next time
"nacho ordinary nachos"
Those are rookie numbers. Gotta pump them up
"Yo bro you want some nachos?"
"Oh yeah sure thanks bro."
*>Is gone for three hours*
its 10 minutes video how
@@JTKK9 Three hours and 10 minutes
Maybe my dad is raising his own cow to milk?
@@saint_lewis he's taking so long because he raised a male on ""accident""
@@puzzled-head3493 milk is milk
When you put a garlic in an acid, allicin reacts with the amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which causes the change of colors :))
Was looking for this. Thank you!
And there it is. . .
Thanks smart person!
thank you
Thank you smart person in the comment section
Garlic contains an odorless sulfur compound called alliin. It also contains an enzyme called alliinase. When a bulb or clove of garlic is in its natural, whole state, the two chemicals have little interaction (and the garlic is relatively odorless). When you cut or crush the garlic, the alliin and alliinase are mixed, creating an organosulphate compound called allicin. This is what gives garlic its pungent odor and distinctive flavor. And that's why garlic gets only stronger the more you chop or crush it.
When garlic is combined with an acid (such as vinegar), the allicin reacts with amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which throw colors. Four pyrroles clustered together create green (this is why chlorophyll is green). Three pyrroles linked together creates blue.
A similar color-forming reaction can occur when the garlic is in contact with minerals from certain metals, including copper, aluminum, iron, and tin. The minerals can come from pots or pans made of those metals, or it can come from trace minerals in the water.
You’re welcome!!😁
Thanks
Thank you science dude for making garlic less confusing
Nice copy and paste
@@Boss-cv3uc This comment did explain it more thoroughly 🤷♀️
You’re so smart!! Thank you!!
babish: takes 3 hours to make 7 pounds of nachos with 20+ ingredients
me: microwaves tostitos with shredded cheese and taco bell hot sauce packet
My cousin and I literally microwaved nacho flavored Doritos with slices of American cheese on top. Multiple times. I think we've all made our own "broke" nachos before.
you are a true craftsman
Please commit Alt+F4
@@Someone-sq8im W
takes 3 hours to make nachos that barely have any meat on them smh
4:20 Hey a chemist here, in case you‘re curious:
Garlic contains both the aminoacid alliin and its corresponding enzyme alliinase. Normally they‘re perfectly separated in the garlic. However when you crush the garlic the two mix together (This is also how the characteristic smell of garlic forms). Some of the products of this reaction are so called thiosulfinates. Those further react together with the help of vinegar and heat to form colorful pigments.
Thanks for the explanation 👍
So, as Brad would say, kind of an epoxy... :P
biology fucked me up why do i know what amino acids and enzymes are
Thanks
So, in this case, they worked as a titrator then ?
Dayum, I wish I could afford to spend $60 on nacho groceries. That looks glorious.
Update: I’m broke but did it anyways. $67 on ingredients, and it was AMAZING
That sounds awesome! Am I invitted next time you make it? I make a mean guacamole.
maybe that's why you're broke
@@Sinra364 Let the person have thier joy.
Rahul Prasad being a busy full-time student is primarily why I’m broke. Occasional treats like these monster nachos are a small price to pay to maintain my sanity.
Good for you!!!
This is the set of recipes I always come back to. And while I don’t do everything because I am VERY cheap/lazy, the stuff you showed have exponentially improved my nacho game
The Tootsie Roll owl was so accurate I looked away for a second and was like dang that sounded JUST like the owl.
The audio quality here is much better though
Babish is secretly a great impressionist. He did a spot-on Michael Caine at the end of the Teddy Brûlée video and a spot-on Arthur Morgan in the Bear Stew video
Naturally occurring sulfur in the garlic interacts with an acidic solution, jalapeno brine in this case, turning it slightly green or blue.
Yeah, science bitch!
Came for this
KV 778 honest question, why does this not happen with garlic stuffed olives? Does it actually happen but it’s not visible?
We need you highter. Here, take my like.
Online Blues food
Kristen Bell actually ended up bringing that full plate to her trailer later that filming day and ate it. What a life to live.
I would. Some guy brings some rad nachos to a movie set, you can bet I'm gonna eat em.
Goals
My hero
I mean- why wouldn’t you?
What episode was the nachos from?
Am I the only human being that loves hard chips at first and then enjoys the soggy chips at the end?
Nah the soggy cheesy chips at the end of nachos is the best part
Nope, those are freaking delicious!! i have a habit of letting nachos sit so i can enjoy those first and turn the toppings onto the unsoggy chips. things get crispier as i eat or i can alternate between crispy and soggy! It's the best!!
Soggy chips are the worst
Nah the soggy chips rock
Depends if it's soggy with cheese, which in that case yes, but if it's just soggy from the heat; no.
As someone who started watching Food Wishes about a decade ago and has really learned a ton from the channel, I loved the subtle reference to Chef John’s cheesy jokes. A nice little respectable nod from one fantastic chef to another.
“Stoned friends in the other room” you are the single kindest man on the planet looking after your stoner friends like that 🤣
I dunno.. He did use some store-bought chips. My understanding is that stoners are very particular about what they eat when they're high.😜
@syzygynoon I must be different then, anything that crosses my path ends up in my stomach haha, this is gods gift, this man is a hero 😂
@@SyzygyNoon Nah, just everything is good
SyzygyNoon no they ain’t
Wait wait wait what if he smokes?!
Where do I apply to be “stoned friend in the other room” that gets Andy’s delicious food brought to me?
I second this. Application please!!
Has anyone found the application site? Asking for a friend >.>
@heather gonzalez I am the friend
I would pay exorbitant amounts of money for this privilege
For real, that has to be the life
"besides, the nacho laws are really more of a guideline anyway."
- long Juan silver
I LITERALLY drooled on my shirt when he tried the nachos at the end because indeed, nachos, are the best.
Imagine being stoned having the munchies kick in and babish brings in a plate of his homemade nachos. That's like meeting God himself
Homie Doge my thoughts exactly
Dude weed lmao
This is why I gotta make friends with chefs 😂😂
Damn didn't expect 300 likes 😂😂
Now it's 800 time flies by when you enjoy life 🍁🍁
@@tylerlackey1175 Huh? How come some kids make replies like that whenever weed is mentioned in a comment?
“Im pretty tired after my book tour glad we have something easy this week”
*proceeds to go as far as pickling his own jalapeños*
to be fair pickling doesn't take much work
Thedarkinsignia *last name missing* thank you
I think they mean how long they take to actually pickle just for some nachos
It’s a quick pickle and it’s pretty intuitive and painless.
@Rejix Gaming No, it's hal-o-pin-yos so... halopinyos
I have never seen anyone layer them before.... that is absolutely genius ... that looks awesome
"You're probably too young"
I was 18 when this came out and I got it, wonder how young is too young
I’m 13 and I got it, there’s your baseline
"There's absolutely NO way you can make nachos complicated."
Babish- "Hold my tiny whisk"
That is truly the best thing I have ever heard.
Kaht'Tah R. Yes
Kaht'Tah R. It’s really not complicated
I laughed out loud so hard it scared my mom 😂
Yup 😂
Binging with Babish: "Ok we're going to do something easy."
Also Binging with Babish: *Spends over a day making nachos*
I mean it really is easy!
for Babish at least...
You could always skip making your own chips pickling your own jalapenos
@@bobjoe1832 You can actually flash pickle jalapenos. The whole process takes about 45 minutes and are ready to eat.
And that’s a day very well spent. 😂🤤
Nobody:
Every math teacher ever just saluting to binging with babish
“the flesh of 3 small ripe avocados” this made me chuckle
Can we just talk about how soothing his voice is
Babish : “I’m sure somebody smarter than me will talk about garlic in the comments”
Brad Leone: “Hold my Kombucha...”
Finally, another cultured soul who watches the rest of the BA test kitchen club 😭
Best comment on the internet!!! You the real one!
Legend
I love the whole thing, but especially that part where you added the cayenne. Nicely done!
Awesome to see that you watch babish.
My favorite crossover!
I’m so glad I ran into this crossover 😂😂
It’s like Marvel vs Capcom!!!!!!!!
* Mr peanutbutter voice* Food Wishes and Binging With Babish ?! What is this a crossover episode?
I have made these verbatim for a few parties before, and literally everyone who has had them has said they are the best nachos they have ever had!
Yes, it's some work, but I can pretty much guarantee you that it will be a hit!
To anyone who sees this: build the nachos directly on the metal baking pan staying with a layer of cheese. After baking, the bottom cheese gets crispy. Next level stuff.
"How reusable is this oil?"
" *VERY* "
*"Deeply Very"*
"How reusable is this oil?"
" Yes. "
Someone say oil?
You mean..........oily?
As Brad Leone would say:
“It’s the allicin”
God I fucking love this
christopher morgan naming my first child allicin
Who is that?
Hyng As From the It’s Alive series on the Bon Appétit TH-cam channel
Omg that was my first thought 🤣🤣🤣
I did this eight years ago, the homemade nachos magically disappeared! Need to do this again! So delicious. 🤤🥰😋
Hello. How are you today? I have to say that your profile is beautiful and your article is worth reading.
I've watched this video so many times and and I can't get of the " 80's fist bump of triumph" part. It gets me every time
One of the things I really love about this dude is that he explains WHY you might wanna homemake certain things instead of just being an elitist about it (and he acknowledges when he’s just being extra)
Fellas is it elitist to not buy everything from the store?
@@sultanhd2279 No, their point is that it's elitist to act like everyone can and should always make all their own food like Andrew does.
anything tastes better when you make it yourself, this is proven fact of life
@@sultanhd2279 no but sometimes people gotta work and just don't have the time or, if the situation is bad enough, the money. You can't act like your more-than just because you make your own stuff. Take this from someone who just made cupcakes from scratch.
@@StayFractalesque except ketchup apparently
When the garlic turns blue: chapter one
The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor). When these enzymes are activated by mild acid, they produce blue.
Wait. So both the enzymes and the acid are inside the garlic? And how do these enzymes get activated?
@@lilmess5234 it’s activated by the ‘mild acid’ in the vinegar which is around 2.5 on the PH scale, which isnt actually that mild 2.5 is kinda strong also I’m like 99% sure so if I’m wrong and someone knows exactly how it happens please tell me
@@callumlee8482 I don't know whats in vinegar, but I'm guessing its probably dilute
@@robey2516 You're absolutely right, vinegar is pretty much dilute acetic acid. when the garlic gets crushed/chopped/etc, it allows those compounds to interact with the acid to give us the reaction
The clever guy I paused the video for.. Found you :)
Made these with all the ingredients and they were bomb! 🤤
I made these the other day and they are the best nachos I’ve ever had
"Hot roux, cold milk, no lumps." -Chef John
-Coach Taylor
-Michael Scott
I was super surprised when he said that.
Last time I made bechamel for an "almost" mac&cheese I thought I got the more mealy texture from the cold milk. No "lumps" certainly, but it wasn't perfectly smooth, either.
Something else then, I guess.
@@dowfreak7 You might have had too hard a cheese. Very aged cheeses don't melt well. You could have boiled the milk which can cause it to separate. If you didn't whisk the flour enough when making the roux it could have had small lumps. if you used pre grated cheese the starch on the outside could have made small lumps. Without actually seeing and tasting it no way to be sure but those could all result in a mealy texture.
And a little bit of Cayenne
I made this for my birthday and it turned out great. I did use some store-bought things to save time, that is nachos(Which did indeed turn soft like you predicted. Still tasted great), jalapenos and guacamole(I did actually want to make my own, but I bought ones that weren't ripe enough). Also removed the onion, as my girlfriend can't handle the taste.
I was kinda nervous halfway through, as the meat tasted sorta like toothpaste from the spices and one of the cheeses we had gotten was too strong for me(I'm a mild cheese only kind of person). But once the dish was finished, everything combined wonderfully. Will definitely make again.
My mouth is the ocean right now🌊
"I need something a little easier" literally made everything from scratch.
your mom is literally Hitler
He ain’t making croissants or butterflying a turkey. This is definitely something you can do in 30 - 45 minutes
@@johnsimon8457 r/woooosh
@@ajobapplication9707 this isn't reddit
have you seen his il timpano video, the man stayed up till four in the morning i think.
“Quick pickled jalapeño recipe”
*Brad Leone enters the chat*
You like jalapeno's Vinny?
Listen here vinny were gonna make a quick.....
Thought he was already in the chat ever since Andrew started calling himself "Babby"
Love how you make it so much more fun!
Been looking for a nachos recipe I used 2 years ago and have finally realised I used this recipe 😅 glad to say I have plenty of time to make it 😁
anything: (exists)
Babish: K O S H E R S A L T
GlazeBlazeGG hi
Well yeah it’s the perfect salt to use when seasoning to taste. That and the pink Himalayan salt from Costco. Iodized salt are just microscopic cubes of salt, kosher is uneven and flakier which results in it incorporating into a dish better than microscopic cubes of salt.
@@bluwolf098 the funny thing is that in this same dish he violates kosher laws as well.
GlazeBlazeGG fuck kosher laws, food leads you to be creative. Rules only hold us back.
GlazeBlazeGG he just likes to cook with it, he doesn’t really care about kosher laws
"You're after all Chef John of whatever's going on" This is a realistic depiction of my life
time?
I appreciated the Food Wishes reference
Such a nice little nugget for the Food Wishes watchers. Highly appreciated.
@@arvid3481 4:57
I love it when the cooking channels reference eachother.
I just recently watched this show! I know I’m 2 years late to this video but it’s always nice to see a show I really like in videos
Love it !!! Doing this for family
You legend, so happy you went back and fixed the “Naco”
I don't think he did, i love ya Babish, but the naco is nachos inside a taco.
I hate to disagree, but he still missed the mark. The "Naco" is taco meets nacho, meaning you must combine the ingredients of the two in order to do it justice. This was still just nachos wrapped in a tortilla. I love ya Babish, but it's still wrong.
Naco is a nacho taco
tacos can be anything wrapped in tortilla
"this is just nacho in a tortilla"
n i g g a w h a t
pls explain
@Amber Lomu
I hate to disagree, but you're the one who is wrong. He was clearly using a tortilla (which is what's used in a soft TACO) which is why he's able to make that bag look. Because it's not a hard taco shell, but a soft taco tortilla.
@@lemonzest8650 Order a taco from a place like taco bell, you don't just get a tortilla, you get meat/veges/cheese.
Then order the nachos, you get meat/chips/cheese.
Open your taco, insert nachos, pinch together like a teepee to close.
That's a naco IIRC from like a decade ago.
He called himself “Babby” my life is complete
OMG I KNOW I FREAKED! I BLAME MYSELF!
I'm pretty sure he also recently said it in one of his other recent videos. Glad to see Brad's nickname stuck with him
Not until he calls himself babby driver it’s not
HOW IS BABBY FORMED?
Its because I called him Babby on insta lmao luv u babs😂
I like the candied jalapeños I bought before leaving my last job to pursue something in a proper kitchen next week! I have a brand new appreciation for this channel after which I knew that there's a genuine future for me in cooking professionally so these vids are heading into my bartending playlist as well.
🦓💚
I’ve used this same recipe for big parties for the last three years and it’s always a hit.
If you’re on a time crunch, ill substitute the meat with rotisserie chicken.
"I'm quoting the owl from the Tootsie Roll commercial. You're probably too young."
No, Babish. You're making me feel old now!
I'm only 21 and I know that commercial well so don't worry you're off the hook
No kids still know it
@@jackjenkins168 my fucking 10 year old younger sister knows that commercial
@@Whitsoxrule1 im 16 and remember that commercial
*Echm* I thought to myself "CrUnCh, 3" so don't feel old just yet I am only 15 lmao
Babish: *uses all this time to make nachos*
Me: *melts cheese above storebought chips* u n g a b u n g a
Ahahah that's too good 😂😂😂😂
In the microwave no less too 😎
bungo bango
Boonga banga
@@richieallan69 bingo bongo
2:55
"Nothing else goes with guacamole."
Mmmm... I don't think so man.
Guacamole is supposed to be a fairly simple recipe
the way he shuffled the tortillas like a deck of cards was very impressive
Your friends have to be the luckiest stoned people in the world.
Nice!(420 likes)
@Paul von Hindenburg ... I've never done drugs and even I think you sound stuck up
@Paul von Hindenburg drugs are for people who dont hyperinflate their economy
@Paul von Hindenburg Drugs were made for people like you. Try some weed sometime, might get that stick out your ass.
@@pinketernal6531 damn str8
*adds cayenne pepper*
“You are after all the Chef John of whatever’s going on”
The cayenne master !
awesome reference haha
I love that he made that reference, awesome.
Still waiting for the Chef John collab.
Chef John > Babish.
@@failedsavingthrow7858 If you dont reference Chef John (FOOD WISHES) when adding in Cayenne, you cant call yourself an accomplished TH-cam Chef
I make a habit of watching this guy and then wonder why I’m hungry all the time
Nachos Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍
Andrew: I’m quoting the Tootsie roll commercial with the owl. You’re too young.
Me: What heathen do you take me for
True, I've seen multiple times. At least 10.
i only know about it because my brothers have been seeing that commercial for 12 years.
I'm happy I got to see the commercials of the owl myself
That commercial is iconic. I basically have it ingrained in my mind due to it being played so many times
I recognized the voice but couldn't remember where it was from until he said it
Oh man. To be one of Babish's stoned friends must be heaven.
Edit: Thank you for the likes my stoned friends, and thank Babish for fueling the munchies.
Oh! So nice!
JRabbit ikr. Just become obese
@@retrorezzierevived4910 I'm a stoner and a foodie, and I stay thin. It's about portions and about exercise as well.
@JRabbit I know, right? lol
that would be my heaven
2 videos in I'm hooked ! Thanks !
something that really inspires us as a cooking reference every time there is a special moment
I am so unbelievably jealous of his stoned friends
IKR
That was a ridiculously solid Tootsie Roll Owl voice.
*tootsie pop
No No, he’s right. It’s a Tootsie Roll in the words of babish
I’m just glad there are other folks here who still remember that damned asshole owl.
Champloo Ronin Fuckin dickhead kept eating the tootsie pops instead of licking them.
@@JC-ln6on Hell, that commercial still airs sometimes. I literally saw it just last month.
Just made it. My chips were super crispy, but ended up a little soggy after baking. I will try doing two layers next time. The flavors are awesome. First time making pickled jalapeños and it was worth it and I won’t buy tortilla chips again. Thanks, Babish!
Gotta try this
Babish: “I want to do something a bit easier”
Also Babish: “now grate two pounds of cheese”
Two pounds each. Four pounds over all lol
Food processor is your friend
@@mamaowlbear3366 For clarification, use the "shredding attachment" of your food processor (sold separately). Do not food process cheese. That would just make you sad.
@@ObitoSigma lol fair enough, I assumed everyone would have that. A lot of times they are sold with the extra blades.
creates own pickles
There's a gene that allows people to taste the chemicals in cilantro. Without it, people say it tastes like soap. So no one is crazy for liking or hating cilantro.
To be specific, it is a variation of the Olfactory Receptor 6A2, and the reason why it taste like soap is because cilantro contains aldehyde chemicals, which are present in soap, stinkbugs and cinnamon.
@@cesarrivaux3198 I'M NOT CRAZY FOR TELLING PEOPLE CHOPPING A TON OF CILANTRO AT ONCE BEGINS TO SMELL LIKE A STINKBUG!!!! THANK YOU!!!
@@BigZach77 Look for groups called "I hate cilantro" and "I hate coriander" on facebook. You are not alone in this.
@Lisa Kerekes don't get me wrong, I love the taste, but I've said that chopping a ton of it at once smells like a stinkbug and I'm often met with crazed looks.
@@cesarrivaux3198 that pretty odd group not gonna lie
love the nachos probably going to make them as well
i have the biggest weakness to nachos. i promise you could serve me the most basic nachos and i would enjoy it like i was biting into the clouds of heaven.
nobody:
Babish during any movie when he sees a food item: *write that down, write that down!*
Nice one
Nice 😎
Nice B)
Without the nobody, this could've been funny.
@@stevenrowan9244 But thats part of the meme format
“You are after all the Chef John of whatever’s going on”
Yes 👏🏼
We need the foodwishes - babbish colab.
@@brasshart8935 YES!
i thought I'd picked up quite a few Chef John lines in babish's video's, i love that this confirms it!
I came here to say this, and upvoted and commented since this comment was already here.
That was awesome.
Only in 'Murca! Btw I can say from experience that you can skip the drying step with no problem. Most moisture evaporates while frying.
Hi, enjoy watching your videos! If possible try filming the inside of the pans and pots while coocking, as this gives a better idea of when to add ingredients etc. Greetings from The Netherlands!
My new tinder bio “ still nacho ready even after a soak in the tub”
"He just turned blue. Apparently it's just a chemical reaction, involving, you know, acids, so it's perfectly safe."
*swipes right
Stan you pervert
Winter Winner r/youngkidsyoutube
"crunchy gooey and also a little disgusting"
Nachos, easy to make and a hit with most people, one of my all time favorites. Car hop trays from amazon.
This looks like a whole meal not just nachos and i love it
"you are the chef John of whatever's going on"
First smile of the day
:)
Chef John is the man!
need some food wishes collabs with all my favorite food/drink youtubers tbh
I loved that callout to my other favorite "how to" cooking channel.
I love the fact he pointed out that his friends were stoned in the other room, and brings them 7 pounds of nachos. That's heaven right there
Goodness me...
Imagine losing a friend like babby who makes you the best food you've ever eaten every week, that must hurt more than a divorce
@@manastiwari324 For a divorce, you have to get married first.
@@tejaskulkarni4579 Thank you Sherlock
You described an average mexican saturday
Looks amazing!
the test with the water and chips was amazing! well done babish.
I showed my mom the jalapeño part where you make your own jalapeños and guess what, It’s been a year it’s now a family recipe. Our house literally smells like vinegar at all times.
Happy about the jalapeño part, feal so sorry for you on the vinegar part, because perseonaly I think it is hard to stay in a room that smell like vinegar
@@ThatOneFungus I love vinegar and I think it tastes delicious . I'm not joking
@@emerymarchand1571 English people actually drink vinegar when eating fish and chips.
@@burnttoast9081 no wonder their teeth look like that
@@burnttoast9081 no we dont?
"One, a twoHOO, a three..."
Hey I got that reference. For you see I had a tv in the 90's as well.
* or early 2000s
@@Spooky-Sara thank you
That commercial is still on tv.
@Sir Solid Snail the toostie pop lollipop commercial
Babish: I'm quoting that old Tootsie Roll commercial with the owl
Me: It's Tootsie POP you uncultured swine
I need someone to make a loop and a gif of babish dancing at the end. Please
What he mentions at 7:40 about the guacamole and sour cream is so important. When I make nachos at home, I usually end up putting sour cream and guacamole into separate makeshift Saran Wrap piping bags so I can squirt them in drizzles all over the nachos.
you’re a genius
8:23 This mans just shuffled a deck of tortillas 😂
He is officially the God Of Home cooks. 🙏🙏🙏🙏
*Yugioh has entered the chat*
Deal me in...
Thee SharpShooter haha at the end of the episode he shows the full thing unedited 😂
9:43
That's what mexicans do XD
"I'm burnt, so I need something easy." **pickles own jalepenos**
It's easy to throw various vegetables and such in a jar...
Also those pickled jalapeños are BOMB.
This is how chefs are. The other day I needed something "easy" so I made chilli and mac and cheese from scratch to make chili mac.
@@rustyshackelford312 wow you're so cool, please share more stories for everybody who asked you
@@thefolder69 nah bro dont be rude let people flex a little aint no harm in it
These look like the best nachos I have found on you tube!
"A one,
A two,
A three..."
*crunch*
The world may never know...
Conner McCollum wonder how long he waited to use that one.
and everyone in the chat over 40 immediately checked the comments to see who else picked up on this reference.
"....ask mr. oowwlll.."
When he said your to young it hurt because most probably are😂😢
Joey Clemenza I’m literally 13 and this commercial constantly aired when I was like, 7. Most people know the commercial.
Can't help but read it in the voices
Nachos : looking like a snacc
Me a lactose intorlent human : Its worth my bum bleeding
old cheese doesn't have lactose, parmesan is considered lactose free
OMG take the lactase pills.
It’s very worth. Don’t let your stomach stop you!!
Thats so me but with cheesecake, then I wonder why Im birthing Satan out of my asshole then I think back to my fatass stuffing my face with a slice of cheesecake 💀💀💀
Is it worth gassing your roommates, though? My mother refuses to accept that she's lactose intolerant and living with her is *not* pleasant.
These videos are so addictive, great work!
His voice is so smooth and nice to listen to. Lol
The problem with nachos is that every single recipe seems to load all the toppings on top, once you eat the top layer you are done and all you got left is a bunch of dry crisps. For nachos, the nacho crisps should be layered with the toppings to make sure that there is not a single un-topped nacho.
YESSSSS I like to put the nachos in one bowl and the toppings in another
@@deathkiller275You mean you like chips and dip?
@@ytrobperez They really thought they did something there
@@ottohartmann7444 shhh don't tell them
Which is what he did! I think
why is nobody talking about Babish’s dance as the chips are soaking in the water
Yes
good eye
Pic checks out
Igor de Carvalho Mariano lmao
Who gives a shit
Using the avocado pit on the guacamole also helps to keep it from getting brown
Those plates of nachos is why my favorite thing to devour is nachos.
"You're probably too young"
Welp time to turn into dust.
That feeling when you're considered "old"
Pikana 14 is old?
This is how I felt too. Here it is I thought I had my whole life ahead of me, guess not. LOL
Cacao 2 Cream 14 is old enough to understand
yeah I'm 14 too and I got it
"Chef John of.. whatever's goin on."
That gets a thumbs up.
Plus it came right after he mentioned adding cayenne. Can't get more Chef John than that.