That's insane! Andrew Rea is at the top of the game, his videos are almost rocket science, but he keeps putting himself on the line! Great respect from Italy, man. Still, we may have something else to say about this "botched" case...
I love how the main series would have us believe Andrew is a super suave dude with a smooth sense of humor, but then we cut to videos like this, and we see he's really just unhinged.
I think he was very shy and learned to let his personality through as he became rich and successful. Tbh I don't like his "true self", but I wouldn't change him because he seems less depressed this way.
This entire video is full of the chaotic, desperate energy of somebody starting out hopeful for redemption and eventually just racing against time to complete a video before he’s murdered by an army of vengeful Italians.
Exactly! Have you seen the comment sections of Bolognese videos? "You used cream, why?" "You didn't use cream, why? "You put basil? There's only oregano." "You put oregano. There's no herbs." "You didn't use any pork." "Why did you add pork." Italy, please get your story straight before trying to tell it to others.
Italian food in a nutshell. Part of the reason why I throw authenticity out the window when I judge food is because no one dish was ever made the same.
The fact that Andrew spent $1000 on cheese, just to immediately spend around $4000 on car repairs. I thought he was just going to tell the woman on the phone to keep the car at that point
@@threadcreature4927 TH-camrs like Andrew don't just make their money from ad revenue. A mix of sponsorships, patreon, and promoting his cookware, his book etc. is where the BCU's revenue comes from - there is always a tipping point for content creators where their brand and audience size becomes significantly more valuable than what Google pays them for showing ads :) It is all about diversification. I saw Andrew post a sponsored insta post from a whiskey the other day .... that would likely have paid out 10k+ on its own.
I don't know about everyone else, but I LOVE these more 'behind the scenes' feeling episodes, especially with Jess, Kendall, and Brad's inputs. And Andrew losing his mind.
Babish going “that’s parmesan cheese” after spending $1000 and all that time and effort to get and open a giant wheel of cheese is the start of his villain arc
Many years ago in Canada: -I want to make a new kind of pizza, I'll ask my italian friend for an advice. -use anything you want. -pineapple then. - no, no, no. And that how we got hawain pizza
I'm so glad this guy's able to do all of this stuff. Also, the mold on that cheese is PROBABLY just a growth of the harmless penicillin mold the cheese was inoculated with. Scrape off the colonies and you're fine, unless you're allergic to penicillin.
@@sadiebarnes4291 Yep! People back in ancient times accidentally came across it when someone ate moldy bread, then when Rome and stuff fell we forgot about it until someone refound it centuries later. I think. Don't quote me on that...
You just say, this way my Italian grandmother did it, so it is traditional. And yes, you can use it even if you are not Italian. Just prepare grand story where you get your Italian grandma ;-).
The Babish production crew is somehow simultaneously the most professional and also the most chaotic I’ve ever seen 😂 The quality of the footage and the editing and the production with Brad and Jess, exquisite. The cooking experience between Andrew and Kendall, unrivaled. The actual behind the scenes? Absolutely batshit insane.
The manic look Andrew gives the camera when he says, "It's just a cheese" is just foreshadowing for the rest of the video. I just watched a man descend into insanity and then rise again reborn.
Italian chef: “No no no you’re doing it all wrong” Same Italian chef: “well Italian recipes are by mouth so my grandma recipe different than her grandmas recipe and her recipe”
@@kristianbasile7141 Does adding butter work? Does it make it easier? Is the taste ruined by it? Then it's not wrong. Just bc something is a tradition, doesn't make it right...
@@UnwovenSleeve Babish is the Decent (swell fella) and he's is entering the location known as Madness (great place, lotsa fun! 10 out of 10 would recommend). Thus, Decent into Madness
I always find it hilarious when people talk about "this is the right way to do it," and then immediately follow it up with "nobody writes it down and everyone does it differently."
With each and every Botched with Babish video he continually descends into madness until the 100th episode is filmed in a dark room with insane giggling heard throughout
@@bubbledoubletrouble correct. But wrapping cut pieces tightly in plastic wrap and leaving them unrefrigerated is okay for a few days (flavor and texture might suffer, but shouldn’t go moldy). Looks like Andrew wrapped his loosely, allowing mold to have oxygen to grow.
I feel incredibly reassured knowing that Babish has botched this dish exactly the same way I did. Thank you for posting this and rejuvenating part of my cooking confidence. Bye the way, I think the best thing you can do in that situation is to just call Alex. He made two great videos about this dish and will show you the way using science, logic and the power of his French accent.
Basically you have to have super starchy water by having more pasta to water ratio (fresh pasta also helps get it starchier). But I think both fixes make a better dish overall anyway.
I feel so validated by this! I've had the exact same gluey cheese situation using just pecorino romano for this dish every time I've tried. It's so frustrating and it's not clear what the problem is. Now I can say for sure that it isn't my fault, I'm absolved of all failure, and I'm definitely the incredible chef that I always thought I was! In all seriousness, great content, love it!
I think hard cheeses are okay with mold? You just cut off the mold and it's fine, it's not porous enough for the mold to have penetrated the whole thing. They definitely know this though.
I legitimately respect how much chaos he lets us see in these Botched videos compared to his other series. It makes me appreciate the effort and time they all put in their other videos.
Honestly I think this is my favorite series. The more casual/candid feel is really fun, and the molotov thing especially was hilarious. Congratulations on pasta.
Yeah that cheese wheel is fine, it's hard/aged so the mold is just on the surface. If it was soft cheese or bread, you'd have to throw it away because the mold spreads quickly in soft foods..
I swear half of Italian and French cooking culture is that they tell you one way to do something the right way but leave out a critical piece of information or do it an entirely different way when you are not looking just so they can act superior when you inevitably fail at making something that they sabotaged.
I've found grating the pecorino in a separate pan, getting a cup of pasta water while it's cooking, and slowly drizzling it in until it emulsifies works every time for me
In the middle of trying to process possibly losing $1000 worth of cheese, I felt that pain. Then you're hit with that $4000 car bill 😂 dafuq is going on right now.
I cannot tell you the cathartic journey I experienced while watching one of my favorite food party bois messing things up in the kitchen and I needed to know it's okay to fk it up sometimes! That messing up and griping it out is a real thing. Not just in cooking. But in life!! Ugh. who knew. and thank you Baebish!!!
Yes! Exactly! I feel so much more able to try his harder videos now!! Like yeah he's super professional and self-assured and talented, but he's also a regular (ans very funny) person, and he had to develop those skills, so maybe I can too! And if even a chef with his skill can make mistakes, then it's okay when I make mine!
My dads solution, upon seeing mold on a block of cheese, was to take a knife and gently scrape that area until the mold was no longer there. We’re both still alive
It works with hard cheeses, cuz the mold doesn't get too deep in it. It doesn't work with softer cheeses tho, mold is not always visible, if it is on the surface of the soft cheese, it is just as well should be inside of it.
Thats actually one of the reasons we developed cheese in the first place. It keeps for a very long time, because even if it starts to go moldy, you can just remove that portion and the rest is still fine.
@@Groza_Sadika I agree. I would like to include two things. My original comment was not at all advice in any regard, and to further punctuate this point, the cheese in question was soft as can be lol.
A little secret: put the pecorino in a bowl, very important it must be grated VERY VERY fine, then add pasta water (that is rich of starch) little by little and stir to make the emulsion, until it's a dense cream. It must be dense because the water on the pasta will smooth it out a bit. Keep in mind that the amount of pecorino is much higher than the pasta water.
I was definitely thinking that the cheese didn't look as finely grated as it should, and if he used less water to make his pasta, it would be more starchy and would've emulsified better. But then again, I don't have my own cooking show, so what do I know?
@@drewrathbone7857 In fact mozzarella, ricotta and other cheeses are made this way. For this reason the pasta water has to be added little by little to not overheat the pecorino cheese.
@@drewrathbone7857 that's why we use the starchy water as an emulsifier. Try this tricks: 1)Toasting the grated peppercorn in the pan before adding pasta/water 2)pre mix pecorino whit cooking starchy water (try to obtain the consistency of toothpaste) and 3) what in Italy it's called "risottatura": basically finish cooking the pasta in the pan whit a lil bit of cooking water before adding the cheese to the dish, you should see that the water start to thicken and become slightly cloudy, that's the moment to stop the fire and adding the cheese. Please try It whit this tricks and keep us updated 😉 you Will not have stringy cheese pasta.
I just boil the pasta in milk, add just enough so about MOST of the water simply boils off out of the pasta by the time it's fully cooked, and then I mix in the cheese, which perfectly mixes into the already "cheesified" milk. The milk is surprisingly neutral and does not change the taste, and also accepts olive oil very well
yea ruining 1000$ worth of cheese and 200$ worth of pastas is hilarious. Especially juxtaposed against the Ukraine and also poor American's. Peak comedy if you ask me.
Sort of puzzled me at first because I've been making it in a bowl with cheap cheese and haven't been having those issues. But emulsifying it in a food processor seems like it could be neat.
Maybe the most informative cooking video I’ve ever watched bc I’ve been there trying to make dishes like this work countless times. Chefs who show their failures 🙌🏻🙌🏻🙌🏻
This gets funnier with every viewing. Babish is so unhinged, and the crew are all amazing. I nearly busted a gut when Andrew was speed-grating cheese, the grater snapped, and he screamed!
Babish spent $1000 on a wheel of cheese, which he subsequently ruined. I remember when spending $500 for meat for the every meat burrito was the most expensive thing he spent on an episode.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
That's insane! Andrew Rea is at the top of the game, his videos are almost rocket science, but he keeps putting himself on the line! Great respect from Italy, man. Still, we may have something else to say about this "botched" case...
Yes
yes
Yes
yes
Yes
Buy a few more of those cheese wheels and we will be getting a new series... _Bankrupt by Babish_
@Goro Amon the steins;gate character? how do we get her a show
😂
Bald and bankrupt with Babish
Bald and bankrupt already exists
Not to mention owning a car in new york.
This video should actually be called “Andrew’s almost immediate descent into madness”
My head canon is this is how every one of his videos is created.
almost?
I wonder if that's why he stirs the spaghetti like a toddler in a toy kitchen, flinging noodles everywhere.
Breakdowns with Babish
I love how the main series would have us believe Andrew is a super suave dude with a smooth sense of humor, but then we cut to videos like this, and we see he's really just unhinged.
I think he was very shy and learned to let his personality through as he became rich and successful. Tbh I don't like his "true self", but I wouldn't change him because he seems less depressed this way.
@@TheLKStar that was just unecessary
@@TheLKStar what does that even mean
@@TheLKStar what is his true self to you?? what made u think he was depressed at least by the videos youve seen of him?? what
That time
"It's just cheese"
The sad part is, the cheese wheel wasn't even the most expensive part of this video. It was, in fact, the phone call.
What?
@@breakdancingbucket7999 the call he received from the car place
Im dying your comment sent me to mars
@@breakdancingbucket7999 That's proof that you didn't watch the whole video.
@@Conorator and? who does this bucket owe their time?
This entire video is full of the chaotic, desperate energy of somebody starting out hopeful for redemption and eventually just racing against time to complete a video before he’s murdered by an army of vengeful Italians.
Or Moussolini
@Jordie Jordan *looks at the Roman conquest of Greece* Shall we ask?
@@undertakernumberone1 italians wish they were roman
@@czernodog8403 we are, we are the descendants of rome, you can like it or not, but this is just a fact
@@undertakernumberone1 Italians were never the same after they let half the peninsula get taken over by Germanics...
Italians: "that's not real italian".
Babish: "then how do you make it?"
Italians: "literally nobody agrees"
Exactly!
Have you seen the comment sections of Bolognese videos?
"You used cream, why?"
"You didn't use cream, why?
"You put basil? There's only oregano."
"You put oregano. There's no herbs."
"You didn't use any pork."
"Why did you add pork."
Italy, please get your story straight before trying to tell it to others.
Yeah, pretty much... (from Italy, with love)
Yeah nobody actually knows
It's more of a feeling
Italian food in a nutshell. Part of the reason why I throw authenticity out the window when I judge food is because no one dish was ever made the same.
single handedly the most chaotic binging with babish show ever.
Borderline Mythical Kitchen type of energy
The poutine??
Let's keep it that way.
Matty Matheson's "Just a Dash"(The Babish Remix)
Nah the Isaac Toups one
The blood curdling scream after Brad says Andy got engaged and the fast pan to a scared Jess 🤣 the chaos of this episode is everything
Had me cackling.
I'm 1000% here for the chaos
7:03 is the timestamp in case anyone missed it :D
I don't understand why they scream
@@agaultierify funny
The fact that Andrew spent $1000 on cheese, just to immediately spend around $4000 on car repairs. I thought he was just going to tell the woman on the phone to keep the car at that point
I bet this episode has already paid for itself (plus the car repairs) multiple times over
3:02
@@threadcreature4927 TH-camrs like Andrew don't just make their money from ad revenue. A mix of sponsorships, patreon, and promoting his cookware, his book etc. is where the BCU's revenue comes from - there is always a tipping point for content creators where their brand and audience size becomes significantly more valuable than what Google pays them for showing ads :) It is all about diversification. I saw Andrew post a sponsored insta post from a whiskey the other day .... that would likely have paid out 10k+ on its own.
@@twoac TH-cam really doesn't pay that well. That's why you see sponsors more often lately.
@@threadcreature4927 I think at the point of me commenting here with 1m views it almost certainly has.
I don't know about everyone else, but I LOVE these more 'behind the scenes' feeling episodes, especially with Jess, Kendall, and Brad's inputs. And Andrew losing his mind.
For the poutine one I thought that they might have just been doing a parody of Just a Dash, I'm glad to see the format return this time around.
This was the best Babish episode I've ever seen. I absolutely loved the realness.
I would like the format if it were fun instead of just painful. This was painful, as was the poutine episode.
ME TOO THEYRE MY FAV TYPE OF EPISODES we get to see more of Andres personality and I love Brad too ☠️☠️
Estoy con vos, hermano
Babish: loses his mind
Italians: "We secretly taught him incorrectly as a joke"
“My nipples look like old cheese!” - Andrew Rea, 2021
I would not be in the least way, bit, shape or form surprised.
Coronavirus Victims
Champions of europe 2020
Serie A class Trolls
I could see the Italia Squisita guys telling him the wrong way to do it just to mess with him
Is that a Kung Pow: Enter the Fist reference I see?
Is that a Kung Pow enter the fist joke
When Jess said, “nothing is Andrew’s fault”, and Brad pans back to look and Andrew, the absolute gleeful expression was everything!
13:59
Leaving this timestamp here to replay the moment as much as we’d like.
that's Kendall
“If it explodes, it’s a molotov” I don’t care if Andrew hated that; that’s a hilarious joke and I’m unashamed to say I laughed out loud at it
Facts
I absolutely laughed out loud at that one too.
reminds me of "if my grandma had wheels, she'd be a bike" said by an angry italian over a botched pasta dish
Lol same I thought that was so clever 🤣
I actually snorted at that joke.
Babish going “that’s parmesan cheese” after spending $1000 and all that time and effort to get and open a giant wheel of cheese is the start of his villain arc
When Babish said "It's not the cheese... There's something wrong with me as a person." I felt that.
Me fr
The fact that Kendall and Jess were actually getting emotional and holding hands added to the realism that Andrew really has been traumatized by this.
I love that little Binge family💕
Lol nobody got even close to be as emotional as Babish in this
polycule vibes
@@JeremyForTheWin they are real people, stop lol
"Use anything you want"
"Is brandy OK?"
"No no no"
I was incredibly angry immediately
@@masonstubbs2075 well hes an italian that barely speaks english ao he probably meant something else
Now I want someone to make it using Fireball.
LOL
Many years ago in Canada:
-I want to make a new kind of pizza, I'll ask my italian friend for an advice.
-use anything you want.
-pineapple then.
- no, no, no.
And that how we got hawain pizza
Today we learned that in the course of 2 days babish lost about 5000 dollars between cheese and car problems
😂😂
Better turn off ad-block for this video xD
It's like some kind of plot device.
Wonder how much he spent on Jess’ ring too
Eh, would have been able to salvage most of that cheese, definitely lost 10%+ though
I'm so glad this guy's able to do all of this stuff.
Also, the mold on that cheese is PROBABLY just a growth of the harmless penicillin mold the cheese was inoculated with. Scrape off the colonies and you're fine, unless you're allergic to penicillin.
Like the medicine?
@@sadiebarnes4291 Yes, the medicine is derived from the fungus.
@@sadiebarnes4291 The fungus secretes the chemical we know as penicillin, along with many others, so yes.
@@sadiebarnes4291 Yep! People back in ancient times accidentally came across it when someone ate moldy bread, then when Rome and stuff fell we forgot about it until someone refound it centuries later. I think.
Don't quote me on that...
White or blue molds on cheese are hameless. Just scrape it. Black or red is dangerous. This cheese is fine
"Everybody does it differently, but yours was somehow wrong."
It only makes sense
If you're not Italian, bro, you don't get it.
Makes tradition seem kind of meaningless, huh?
@@AnimeProphet666Nope, because Italians will say this to other Italians about their Italian dishes. Everyone is always wrong.
You just say, this way my Italian grandmother did it, so it is traditional. And yes, you can use it even if you are not Italian. Just prepare grand story where you get your Italian grandma ;-).
The Babish production crew is somehow simultaneously the most professional and also the most chaotic I’ve ever seen 😂 The quality of the footage and the editing and the production with Brad and Jess, exquisite. The cooking experience between Andrew and Kendall, unrivaled. The actual behind the scenes? Absolutely batshit insane.
Alternate Title: Bearded Man Has Existential Crisis Because of Cheese for 23 Minutes
It's really refreshing to see that Andrew is just as insane and unhinged as every professional chef I've ever known.
this is giving me the chaotic energy of the old claire saffitz videos on that channel we do not speak of and i love it
I didn't really understand why I loved this so much until this response.
On that channel we dont speak of...... that made me laugh!!
Wait what did that channel do, I am out of the loop
@@ogs5276 the usual for 2020, racism, harassment, and maybe some sexism?
@@shadowsnipes9242 oh so basically Twitter overreacting as usual gotcha
The manic look Andrew gives the camera when he says, "It's just a cheese" is just foreshadowing for the rest of the video. I just watched a man descend into insanity and then rise again reborn.
Everyone's talking about his cheesewheel or his ridiculous car repair bill and I'm just over here saying congratulations on getting engaged.
Bruh they got "married" over burnt popcorn. 🤣 check the episode out!
Seems like he blew half the honeymoon budget on that parmigiano.
@@jeremyalexander9761 I wasn't aware you're not allowed to be happy for someone who's not your pal.
They got engaged over two months ago if you check his Instagram, so he has been rightfully congratulated over there 😊
@@TennSeven let me see your Shared Happiness Permit
Italian chef: “No no no you’re doing it all wrong”
Same Italian chef: “well Italian recipes are by mouth so my grandma recipe different than her grandmas recipe and her recipe”
We dont know what's right but can agree on what's wrong😎
You see, it is very simple. They say this, because you can't claim your grandma's recipe is wrong. If you're not a grandma? You can be wrong.
because even if there is variety within our tradition we know that doing some things are clearly wrong... like adding butter.
@@kristianbasile7141 Does adding butter work? Does it make it easier? Is the taste ruined by it? Then it's not wrong.
Just bc something is a tradition, doesn't make it right...
Heard somebody once say that there are 60 million people in Italy and 120 million Italian carbonara recipes. Anger powers their windmills.
I'll be honest, I think Brad needs a raise, but i'm afraid babish spent the money on cheese wheels.
TRUE
And apparently car repairs
This whole episode, and especially Andrew's jokes, are just the right amount of cheesy.
Less cheesy than this joke
Unfortunately, the amount of heat was slightly off
@@swordchaos1181 oh your just being ‘salty’
Well, to me, "if explodes it's a molotov" just made so much sense.
@adam mac & cheese
Botched by Babish: Decent into Madness.
Yes
*Descent
@@UnwovenSleeve a decent descent into madness
@@UnwovenSleeve Babish is the Decent (swell fella) and he's is entering the location known as Madness (great place, lotsa fun! 10 out of 10 would recommend). Thus, Decent into Madness
The simplest dishes are the hardest adversaries.
Now I understand why he does voice overs LOL because all his episodes would be crazy
The voiceovers make the show what it is, but I also like all the banter between him, Brad, and Kendall haha
I really love how off-the-rails this got and how genuine it felt
Few chefs dare to admit their mistakes. Less even dare to brag about it and correct them in the process.
22:02 *Huhuhuhu*
Most chefs admit them though and learn from them.
Andrew is not a chef
@@MichelleObamasBBC Dat too.
@@TheSlavChef You should watch a few episodes of Kitchen Nightmares.
"You got engaged Andrew, WAIT NO YOU DIDNT" and then the immediate whip pan to Jess with the screaming got me laughing so hard I saw stars.
[bursts in the kitchen]
Italiano: No! Wrong!
[knocks everything on the floor, refuses to elaborate, leaves]
@Jordie Jordan chigau*
me
Favourite comment.
This isn't tru.. "thinks about old Italian department head i worked for at home depot" uhmm nevermind
@@じゅげむ-s6b Sasageyo
KENJI MADE THIS IN A CAVE!
WITH A BOX OF SCRAPS!!
"Well I'm not J.Kenji Lopez Alt"
- Andrew Rae (probably)
Best comment 2021
Steve Rogers: I get that reference.
Underrated comment xD
and a hundred dollar salt box
I always find it hilarious when people talk about "this is the right way to do it," and then immediately follow it up with "nobody writes it down and everyone does it differently."
With each and every Botched with Babish video he continually descends into madness until the 100th episode is filmed in a dark room with insane giggling heard throughout
and Chef John behind him as the devil
“It doesn’t need to be refrigerated!”
48 hours later, full on colony
Maybe it doesn’t need to be refrigerated if it’s kept whole, rind intact?
Very likely
@@bubbledoubletrouble yeah if you open you need to refrigerate it or you get moldy cheese fast
@@bubbledoubletrouble correct. But wrapping cut pieces tightly in plastic wrap and leaving them unrefrigerated is okay for a few days (flavor and texture might suffer, but shouldn’t go moldy). Looks like Andrew wrapped his loosely, allowing mold to have oxygen to grow.
Because of the bowl that was hollowed out, wrapping it was tricky
"I have been botched! I am a botched person!"
This will forever be the one where Andy just shouts words like they actually mean something.
I feel incredibly reassured knowing that Babish has botched this dish exactly the same way I did.
Thank you for posting this and rejuvenating part of my cooking confidence.
Bye the way, I think the best thing you can do in that situation is to just call Alex. He made two great videos about this dish and will show you the way using science, logic and the power of his French accent.
"The power of his French accent" 😅
Basically you have to have super starchy water by having more pasta to water ratio (fresh pasta also helps get it starchier). But I think both fixes make a better dish overall anyway.
Calling Alex or Vincenzo is prob the right move.
I feel so validated by this! I've had the exact same gluey cheese situation using just pecorino romano for this dish every time I've tried. It's so frustrating and it's not clear what the problem is. Now I can say for sure that it isn't my fault, I'm absolved of all failure, and I'm definitely the incredible chef that I always thought I was! In all seriousness, great content, love it!
"So it's not the cheese, there's something wrong with me as a person" absolutely killed me
I think hard cheeses are okay with mold? You just cut off the mold and it's fine, it's not porous enough for the mold to have penetrated the whole thing. They definitely know this though.
I love your pfp it's just "No talk, me Aangy"
@Jordie Jordan wrong Wales, it's an anagram(?) for my actual name
Brad is the real MVP here.
Never not be recording, Brad.
Andrew: The production quality you're putting into this makes me think it's going in.
Brad: Oh, it is.
Andrew's ability to just absolutely HOLLAR when he screams is terrifying
I’m sorry, but I think I love the botched more than anything.
This wasn't just a botch, this whole episode was a glorious trainwreck of dumpster fires. I didn't think he was gonna make it.
This episode had so much personality I will be watching it again.
Agreed. Definitely my favorite so far
The real Cacio Peppe was the nation we offended along the way.
This made me scream laughing
This made me wheeze
This made me laugh so hard I started bleeding internally.
This made me turn into a $1000 wheel of cheese
@@creativecarrot1996 this made me take the form of a 12 by 17 doorframe
I legitimately respect how much chaos he lets us see in these Botched videos compared to his other series. It makes me appreciate the effort and time they all put in their other videos.
Honestly I think this is my favorite series. The more casual/candid feel is really fun, and the molotov thing especially was hilarious. Congratulations on pasta.
So when are we getting the "10 different ways to use Parmesan" video?
Gonna need more than ten.
I like regular Babish, but I also really like completely-losing-his-mind-on-camera Andrew
I wish his did all his videos with this format cuz for me this is weirdly satisfying to watch.
@@jirayut_boonnork it reminds me so much of the old BA style before the talent went on strike for equal pay and most of them got fired
He is on Mania for sure
I'm looking forward to the "Leftover Cheese Wheel with Babish" spin-off.
I think you could count the truffle pasta episode as a back door pilot
With this being my first "botched" episode I honestly felt like I was experiencing an elaborate troll but apparently not? What a wild ride.
When italian cheese gets moldy it's "ruined" and "we're definitely not using that"
When french cheese gets moldy, it gets fancy new name.
Umm… Gorgonzola would like a word with you.
Yeah that cheese wheel is fine, it's hard/aged so the mold is just on the surface. If it was soft cheese or bread, you'd have to throw it away because the mold spreads quickly in soft foods..
Well, I wouldn’t want to eat that mold that was on there.
Casu Marzu would like a word
This is by far the best series he has.
22:02 *Huhuhuhu*
it is quite nice! I like the movie food better though!
Yep. He's totally unrestrained and it's far more entertaining.
Matty told him it would change his show 😂
facts
More than anything I'm impressed by Andrew's ability to flap his lips at precisely 30 frames a second.
That’s what he learned at film school
I thought he was exaggerating how perfect the last recipe is but after having made it today it's beautiful and my new go to for pasta
I swear half of Italian and French cooking culture is that they tell you one way to do something the right way but leave out a critical piece of information or do it an entirely different way when you are not looking just so they can act superior when you inevitably fail at making something that they sabotaged.
You are not wrong.
Shoulda called this one:
Babish loses his mind for 23 minutes
We need more of the "backstage crew" of Kendell, Brad, and Jess! I thought it was really cool their chaotic input into this episode. 😁😁😁
Yeah, the ensemble cast is what makes this show.
No, we don't want another BA show. Let that corpse decompose in peace.
@@jihyunpark1517 whats BA?
right? this episode is one my favorites for that and seeing babish mess up
@@downd.stairs2874 bon appetit im assuming
I've found grating the pecorino in a separate pan, getting a cup of pasta water while it's cooking, and slowly drizzling it in until it emulsifies works every time for me
“It could never be Andrew’s fault”
Andrew: 😀
"If it explodes, it's a molotov." Words of wisdom right there.
And if my grandmother had wheels she would’ve been a bike
In the middle of trying to process possibly losing $1000 worth of cheese, I felt that pain. Then you're hit with that $4000 car bill 😂 dafuq is going on right now.
@Jordie Jordan Try again bud when your tism doesn't flair up.
I cannot tell you the cathartic journey I experienced while watching one of my favorite food party bois messing things up in the kitchen and I needed to know it's okay to fk it up sometimes! That messing up and griping it out is a real thing. Not just in cooking. But in life!! Ugh. who knew. and thank you Baebish!!!
Yes! Exactly! I feel so much more able to try his harder videos now!! Like yeah he's super professional and self-assured and talented, but he's also a regular (ans very funny) person, and he had to develop those skills, so maybe I can too! And if even a chef with his skill can make mistakes, then it's okay when I make mine!
This is literally a cursed episode and I'm living for it.
I love that Botched is an unfettered look into Andrew's neurotic psyche
I'm telling ya, you could write up a psychological profile from this.
My dads solution, upon seeing mold on a block of cheese, was to take a knife and gently scrape that area until the mold was no longer there. We’re both still alive
It works with hard cheeses, cuz the mold doesn't get too deep in it. It doesn't work with softer cheeses tho, mold is not always visible, if it is on the surface of the soft cheese, it is just as well should be inside of it.
Same.
My whole life I've just been told to cut the mold off hard cheeses and I haven't gotten food poisoning yet
Thats actually one of the reasons we developed cheese in the first place. It keeps for a very long time, because even if it starts to go moldy, you can just remove that portion and the rest is still fine.
@@Groza_Sadika I agree. I would like to include two things. My original comment was not at all advice in any regard, and to further punctuate this point, the cheese in question was soft as can be lol.
Okay, Brad got me with this episode, and 'if it explodes, it's a molotov' is my new response to every if/then scenario I ever hear again
I want a parm mitzvah. Instead of giving the child money, you give them a 1000$ wheel of cheese
22:02 *Huhuhuhu*
And then you become a man
Honestly, same. And I'm not even Jewish or Italian.
$1800.
No meat allowed.
If they succeed lifting it from the ground, they are not children anymore!
THE FACE THAT HE MAKES WHEN SHE SAYS "There's no way it could be Andrew's fault" IM DYING
Why about at 18:24 when he briefly turns into a goat?
I spit out my food >.
Bruh I remember that from Worth It
@@eileensnow6153 HAHAHAHAH that's spot on
Now we know Andrew turns into the Joker when he's around 1000$ worth of cheese.
; ; be vbv bv BB BB
@@jimmy6938 are you ok? Seems like you hit your keyboard with the forehead
it's not about the money, it's about sending the message
%100 insane
The Joker was in Gladiator‽
You wouldn't get it
i love that andrew has never seen that happen when melting cheese and that happens almost very time i try to make a cheese pasta dish
Brad has singlehandedly become the greatest member of the BCU
@Jordie Jordan he means babish culinary universe.
@Jordie Jordan I 100% did not.
You have to respect a man who's first thought at throwing pasta was 'molotov'.
Respect, and keep him away from any and all flammable substances...
I was gonna say that Brad needs a show, but then I realized that they're almost ALL his shows....
"Andrew did not get engaged between this take and the last one."
Im kinda worried tho… did you ever find Jon Favreau’s carving fork?
Agree, I also need an update on this!
Judging by him saying Andrew just got engaged this was a while ago?
"Where am i?! Who are you people?!"
The best Babish quote
He’s struggling to carry that wheel of cheese, but my Skyrim character can carry 30 at once without being over encumbered
Facts
Not to mention all of the extra armor and weapons...
Aren't you forgetting strength potions?
It's because Babish isn't Dragonborn
fast travel while encumbered ftw
It turns out the BTS stuff that gets edited out is the footage we have always needed to see. Babish is the same as us, he just has better editing.
A little secret: put the pecorino in a bowl, very important it must be grated VERY VERY fine, then add pasta water (that is rich of starch) little by little and stir to make the emulsion, until it's a dense cream. It must be dense because the water on the pasta will smooth it out a bit. Keep in mind that the amount of pecorino is much higher than the pasta water.
I was definitely thinking that the cheese didn't look as finely grated as it should, and if he used less water to make his pasta, it would be more starchy and would've emulsified better. But then again, I don't have my own cooking show, so what do I know?
Stirring any cheese in a hot liquid equals string cheese.
@@drewrathbone7857 In fact mozzarella, ricotta and other cheeses are made this way. For this reason the pasta water has to be added little by little to not overheat the pecorino cheese.
@@drewrathbone7857 that's why we use the starchy water as an emulsifier.
Try this tricks:
1)Toasting the grated peppercorn in the pan before adding pasta/water
2)pre mix pecorino whit cooking starchy water (try to obtain the consistency of toothpaste) and
3) what in Italy it's called "risottatura": basically finish cooking the pasta in the pan whit a lil bit of cooking water before adding the cheese to the dish, you should see that the water start to thicken and become slightly cloudy, that's the moment to stop the fire and adding the cheese.
Please try It whit this tricks and keep us updated 😉 you Will not have stringy cheese pasta.
@@Highfalutinloyd your opinion is just as valid! And I think you're correct
I just boil the pasta in milk, add just enough so about MOST of the water simply boils off out of the pasta by the time it's fully cooked, and then I mix in the cheese, which perfectly mixes into the already "cheesified" milk. The milk is surprisingly neutral and does not change the taste, and also accepts olive oil very well
“Hey what’s up guys and welcome to raging with babish”
this was easily one of the funniest episodes I've ever watched, was not expecting to laugh so hard
Definitely. Chaotic but enjoyable
I never thought I would love this channel evermore....but here I am... 1.30am having the best laugh ever 😂😂
The meatghetti and spagballs was pretty chaotic, though this was a close second
yea ruining 1000$ worth of cheese and 200$ worth of pastas is hilarious. Especially juxtaposed against the Ukraine and also poor American's. Peak comedy if you ask me.
My friend sent me this and said it felt like a fever dream, and I was like "How out of control can a Babish video really get?"
And then...
Brad's catchphrase for Botched was just pure frickin' gold. USE IT.
Italians: just make it in a bowl x
Andrew: it’s the most DIFFICULT and great challenge HUMANITY HAS EVER SEEN
Sort of puzzled me at first because I've been making it in a bowl with cheap cheese and haven't been having those issues. But emulsifying it in a food processor seems like it could be neat.
@@AreThereNoMoreNames bruh don’t put ur pasta in a food processor that’s gonna ruin it
@@AreThereNoMoreNames makez sence. Prose's chees has almosefairs
I learned nothing but I FELT everything.
@Jordie Jordan probably like a botched person lollll
J: "It's unstable"
A: "You're unstable"
J: "You're not wrong but..."
When you’ve told your coworkers TOO MANY stories
I'm so glad Babish talks to himself like a madman when he's cooking. I feel seen
A perfect series to fix your Carolina Barbecue mistake
22:02 *Huhuhuhuu*
Wasn’t that more of a naming mistake than a cooking one?
@@Neoxon619 i believe so
Carolina barbecue *is* the mistake
@@Hannah-zw9ow how dare you
The live talking as opposed to the voiceover is so much more unhinged chaos and I'm absolutely here for it.
Unhinged with Babbish.
This series is Babish’s way of showing us his true self. “Controlled” chaos indeed.
It's amazing how much he takes off the messy parts in his well edited vids...this one tho...oh boi...
I love it! It shows off more of his joy for cooking that you don’t always see in his more serious videos
Maybe the most informative cooking video I’ve ever watched bc I’ve been there trying to make dishes like this work countless times. Chefs who show their failures 🙌🏻🙌🏻🙌🏻
A botched by Babish looks like one of my best days. You still rock.
@Jordie Jordan what? Pagan Min? The far cry 4 vilian?
In Brad's defense: Molotov's DO explode. I just wanted to confirm that.
Only if you boil them in pasta water first.
They do make amazing sides for the Molotov bread baskets
I'm just here to stop the Brad hate
They don't because there is no pressure build up. You can say they spill after throwing, but they absolutely don't explode :D
A supremely funny joke, Andrew's just mad he didn't make it.
Telling Kendall he’s fine is basically the “Smee don’t try and stop me” from Hook.
Lol perfect analogy
I am shocked that 488 people go that reference.
@@recoil53 and counting!
This gets funnier with every viewing. Babish is so unhinged, and the crew are all amazing. I nearly busted a gut when Andrew was speed-grating cheese, the grater snapped, and he screamed!
Babish spent $1000 on a wheel of cheese, which he subsequently ruined.
I remember when spending $500 for meat for the every meat burrito was the most expensive thing he spent on an episode.
he didnt even ruin it i dont think. pretty sure you can just scrape the surface layer off
@@spacesabove8780 mold expands on a microscopic level
@@spacesabove8780 The mold you see is only the fruiting body, the mold's roots go much much deeper than the surface
@@posadistpossum makes sense, I thought I'd seen something saying you could just scrape it off solid cheese but maybe that was if it had just appeared
@@spacesabove8780 depends who you ask. I always leave a big margin around the mould when cutting it out. Other people toss all the cheese