Love the slightly chaotic narrations, they're always a nice contrast (like crispy iceberg lettuce in a burger) from the normal smoothness of Binging and Basics.
I want to try those BLT sliders so bad! Time to add herbs and tomatoes to my shopping list Update: I did in fact try these sliders and they were incredible! I'm not huge on raw tomato, so I oven roasted my tomato slices first. I've never made immersion blender aioli before, and the fact that it was so fast and easy changed my life!
2:41 eating it as is ( toasted bread replaces focaccia) happens to be a traditional snack or starter dish from Piemonte, Italy called soma d'aj, a very tasty way to recycle stale bread.
I love this video! A lot of character, errors and “ingenuity”. Prefer this over what you call being a “professional”, its way more relatable. It’s what it truly like to be in a kitchen. You’re a huge inspiration 🙌
You know, I appreciate the message The Botanist is trying to convey about local bars and restraunts, and I have done my part to keep my favorites afloat... But let's not kid ourselves that there has been zero assistance from the federal side of things. There have been far too many owners who have taken PPP "loans," bought a new car, fired half their staff, and then gotten their loans 'forgiven.' Businesses large and small have gotten plenty of handouts and support, while the workers have been left to desperately try to tread water.
I actually came down here to say this... Instead of giving it to the businesses, give aid directly to the individual workers. That makes way more sense.
@@MidoriMushrooms Massachusetts is giving *some* aid to the workers ($500 to low income workers in March). It's nowhere near enough in my opinion though.
"For our vegetarian friends," are words I truly appreciate. Thanks, Andrew! I'd ask for that to be a thing whenever possible, but I'll take what I can get!
That chopped cheese slider was a great audible (football - nailed it) to call when a beautiful Saturday turned into a sloppy snowy cold Sunday before the Super Bowl party. Smashed sliders outside pivoted to amazing indoor cast iron chopped cheese sliders! Thanks
"Don't beat yourself up too much for mistakes, and remember that your friends are mostly just gonna be happy you're feeding them." -- my boyfriend says the same thing with my baking I get super worked up about, when they're usually just stoked I brought cake or a cheesecake.
I don't know how many people will get this reference but the botanist gin in these videos is starting to feel like pitzman's mustard from Tim Heidecker's cooking show
Made all three for my Super Bowl party and they were a huge hit!, I just swapped eggplant for mushroom because I could not find any eggplant at the store
One of my favourite snacks from my childhood was garlic bread made by rubbing garlic on toast and buttering it while it’s still warm, no need for an oven and all the flavour of classic garlic bread
Personally, I would not salt the eggplant before frying it. You can avoid the bitterness by peeling the eggplant before your cut it. Now it can brown when you do that so you need to start the frying process quickly after that. The skin being on eggplant parm is my grandma's biggest complaint when she goes to some Italian restaurants.
probably worth noting that real Parmesan very much isn't vegetarian, as to be called Parmesan it must be made with rennet. The veggie version will be called Italian Hard Cheese
Mayo and tomato contact on a BLT is absolutely necessary. The tomato juice/seeds mix with the mayo to make an even more delicious substance than either one independently but this does not work with lettuce acting as a barrier.
For early or late St. Patrick's Day, make any green food like these for example: Green Eggs and Ham cartoon: Ham-Egg-Edon Hotel Transylvania 3- Garlic Guacamole The Simpsons- Wasabi Wings Ed Edd and Eddy- Kanker Burger
I didn't realize that you needed to do a De Niro impression to trim mint in your own home, but thank you Babish for letting us know. Won't make THAT mistake again.
Heads up that parmesan is traditionally made with rennet (i.e. a substance that is gathered from calf stomach, requiring to slaughter the calf) and if it doesn't use that it's technically not legally allowed to call itself parmesan. So that usually doesn't qualify as vegetarian (same applies for various other cheeses) Y'all eat what you want, I'm not judging, just wanted to put it out there.
Have you considered making a kladdkaka? It is a dense chocolate cake, and if you eat it warm, it has a barely cohesive surgsce and a completely melted center.
Um, Jess? Can we schedule Kenji for the next Botched by Babish? To walk us through all the ways Andy botched the "simple, pure and beautiful" thing that is the BLT in this one? Please? He's even got a new book out, timing works out beautifully.
It's really nice seeing some more interaction between Babish and Andy, they really bounce off of each other well.
This proves that they are different people
Same here, it’s really entertaining to see them contrast each other
Rumor has it that it's actually Andy Richter on loan from Conan.
@Darius Bostic Hail Satan.
@Darius Bostic Baphomet loves you.
To prevent the over-meating in the chopped cheese, just add even more cheese
Always works.
When he said it was too much meat I almost closed the video. Pure blasphemy.
Also more bread
When the eggplant parm turned out too thick, I could hear chef John's wise words in my head 'we never let the food win.'
Babish: “My long term partner”
Me: “ah yes Jess but why she sponsor”
Babish: “the botanist isla gin”
Me: “oh right, alcohol”
"Islay"
@@Daniel-nv4fc thanks dude
Woman come and go, but the sesh is forever.
@@ownedmaxer607 my man ✋
I'm not a fan of BLT's but this makes me want to try it out after years of not eating one
honestly salt your tomato and make sure the bacon is crispy and its an amazing thing over the regular
uhhh... how are you not a fan of BLTs
Thought only vegetarians weren't fans of BLTs...
Oh youre the guy that doesnt have a moustache
Tbh i also dont like blt's, mainly because I dislike raw tomatos in general
im convienced that andrew has now cloned him self and one does the voice over and one does the cooking so all the reactions were actually genuine
Babish cooks and Andrew records voice lol
@@srcstcgngr2905 babby records the voice over and andy cooks and has an attitude apparently
He just split into his law half and his chaos half, who refuse to remerge but are civil enough to make a cooking show together
Shhhh don't tell anyone! There's at least 3 actually, at least 2 of which are partying somewhere else with Kendall clones
@@srcstcgngr2905 I think they take turns
The interaction between Babish and Andy is brilliant.
Love the slightly chaotic narrations, they're always a nice contrast (like crispy iceberg lettuce in a burger) from the normal smoothness of Binging and Basics.
"Just kidding that's no way to die." Don't tell me how to live my life Babish.
I want to try those BLT sliders so bad! Time to add herbs and tomatoes to my shopping list
Update: I did in fact try these sliders and they were incredible! I'm not huge on raw tomato, so I oven roasted my tomato slices first. I've never made immersion blender aioli before, and the fact that it was so fast and easy changed my life!
I always add cheese and an over-easy egg to mine. Sometimes I even use a homemade coleslaw in lieu of lettuce
2:41 eating it as is ( toasted bread replaces focaccia) happens to be a traditional snack or starter dish from Piemonte, Italy called soma d'aj, a very tasty way to recycle stale bread.
Love how Andrew points out his mistakes in the voiceovers. It's both hilarious and genuine.
Nice sliders Andy. Thanks for sharing the ups and downs of making changes on the spot. Love it!
Happy Cooking,
UB
Since Tuesday March 1st is National Pancake Day, you could make the Alolan Pancakes from Pokemon episode, "Racing to a Big Event"
I love this video! A lot of character, errors and “ingenuity”. Prefer this over what you call being a “professional”, its way more relatable. It’s what it truly like to be in a kitchen. You’re a huge inspiration 🙌
This is hands down the best culinary channel on youtube, how can cooking be so entertaining. Thank you Babish!
On the day after Valentine's Day, you make Pizza Heart from The Loud House episode, "Missed Connection"
Make a note to bake Leaning Tower of Pisa Honeycake from Arthur cartoon after that show ends in February 21st
You know, I appreciate the message The Botanist is trying to convey about local bars and restraunts, and I have done my part to keep my favorites afloat...
But let's not kid ourselves that there has been zero assistance from the federal side of things. There have been far too many owners who have taken PPP "loans," bought a new car, fired half their staff, and then gotten their loans 'forgiven.'
Businesses large and small have gotten plenty of handouts and support, while the workers have been left to desperately try to tread water.
I actually came down here to say this... Instead of giving it to the businesses, give aid directly to the individual workers. That makes way more sense.
@@MidoriMushrooms Massachusetts is giving *some* aid to the workers ($500 to low income workers in March). It's nowhere near enough in my opinion though.
@@MidoriMushrooms but that would be godless communism, don't you know! /s
"For our vegetarian friends," are words I truly appreciate. Thanks, Andrew! I'd ask for that to be a thing whenever possible, but I'll take what I can get!
Bro he dipped the eggplant in eggs didn't anyone notice.🤣
@@sleimanfadel8622 eggs are vegetarian but Parmesan isn’t haha
Guys he said vegetarian not vegan
I'm not a vegetarian, but I'm a big fan as well. It teaches me how to deal with veggies in a better way and how to help cut down on meat consumption.
Hold it you're telling me meat is not OK but CHICKEN FETUS is OK. Lol
Probletunity is officialy my new favorite word!!!!
Third time I’m asking you to honor The Golden Girls-and in turn Betty White-by making a double chocolate fudge ricotta and amaretto cheesecake.
Please make Powdered Flarts from Chowder cartoon on Tuesday after Valentine's Day
A series on mixed drinks would be cool. Boozing With Babish?
The voiceover is an absolute treat!
aww, that end (around 6:30) was so wholesome
I'm adding "Probletunity" to my vocabulary. That is a beautiful word.
That chopped cheese slider was a great audible (football - nailed it) to call when a beautiful Saturday turned into a sloppy snowy cold Sunday before the Super Bowl party. Smashed sliders outside pivoted to amazing indoor cast iron chopped cheese sliders! Thanks
"Don't beat yourself up too much for mistakes, and remember that your friends are mostly just gonna be happy you're feeding them." -- my boyfriend says the same thing with my baking I get super worked up about, when they're usually just stoked I brought cake or a cheesecake.
Lol I'm really liking the addition of the Andy roasting bits
Your channel helps me to forget that I am in a noisy and uncomfortable hospital. thank you a lot!
I don't know how many people will get this reference but the botanist gin in these videos is starting to feel like pitzman's mustard from Tim Heidecker's cooking show
Just a little pitzmans.
Made all three for my Super Bowl party and they were a huge hit!, I just swapped eggplant for mushroom because I could not find any eggplant at the store
thats one sharp knife holy
I'd love to see you make Filipino food from Craig of the Creek episode, "Sink or Swim"
"Wistful cheshire" sauce. Oh my days I will never call it anything else now. That's brilliant.
COnsidering i was literally just about to make a blt, this could not have come at a better time
I literally LOL’d when he said “TWO SLIDERS!”
I'd love to see you make Dr. Robotnik's Latte from Sonic movie
I'm loving this Dichotomy between Voiceover Babish and Video Babish
babish saves me yet again this superbowl. THANK YOU ANDY!
One of my favourite snacks from my childhood was garlic bread made by rubbing garlic on toast and buttering it while it’s still warm, no need for an oven and all the flavour of classic garlic bread
7:06 Baking with Babish
Personally, I would not salt the eggplant before frying it. You can avoid the bitterness by peeling the eggplant before your cut it. Now it can brown when you do that so you need to start the frying process quickly after that. The skin being on eggplant parm is my grandma's biggest complaint when she goes to some Italian restaurants.
I may be blind but I still love listening to these videos
at this point, babish is getting free botanist for life.
This looks...delicious
the resolution to the eggplant parm plotline got me crying in the club rn
I actually quit drinking a couple years ago but I still like seeing drink recipes, please sir can I have some more
probably worth noting that real Parmesan very much isn't vegetarian, as to be called Parmesan it must be made with rennet. The veggie version will be called Italian Hard Cheese
was thinking of this! if anyone is curious check your labels for non-vegetarian rennet. If your parmesan was produced in the EU, it's not vegetarian.
I use peccorino instead 💜💜
That sounds totally vegetarian, just not vegan.
@@Elmojomo unfortunately not. Rennet makes it unveggie. Same as gelatin in stuff.
It wouldnt be vegan full stop because of the dairy.
@Elmojomo rennet is obtained from the lining of cows stomachs, it's not vegetarian
Ive been watching your channel for years, this is definitely getting you into heaven🤤
This episode is so chaotic, its fun
Mayo and tomato contact on a BLT is absolutely necessary. The tomato juice/seeds mix with the mayo to make an even more delicious substance than either one independently but this does not work with lettuce acting as a barrier.
For early or late St. Patrick's Day, make any green food like these for example:
Green Eggs and Ham cartoon: Ham-Egg-Edon
Hotel Transylvania 3- Garlic Guacamole
The Simpsons- Wasabi Wings
Ed Edd and Eddy- Kanker Burger
4:46 "I'm gonna pretend I didn't see that"
Me too, me too...
got to say the botanist is my favorite gin hands down and a great price point too
You should do Blue Milk from Star Wars
Cooking Babby and Voiceover Babby just became my new favourite comedy duo.
That wink at the end made my knees weak😳
I love how slowly the relationship between past and present you turns antagonistic
Note that a lot of types of Parmesan aren't vegetarian (especially in Europe where it's a protected origin). They use real rennet
We need a Babish/Kentucky Ballistics crossover where Scott learns to love eggplant.
Support your local businesses.
I saw a tiktok that called it “wash yer sister sauce” and I cannot unhear that
Watching this with captions on... Worcestershire was " wishful chesire" and I love it!
I didn't realize that you needed to do a De Niro impression to trim mint in your own home, but thank you Babish for letting us know. Won't make THAT mistake again.
7:09 Nice Deniro impression Andrew 🤣
Amazing,as always
0:01 babish looks like he's about to say: "Hello fellow youngsters, what's up fam?"
"Berated By Babish" is my name for this episode. I hope Andy and Babish are kinder to each other in the future.
Heads up that parmesan is traditionally made with rennet (i.e. a substance that is gathered from calf stomach, requiring to slaughter the calf) and if it doesn't use that it's technically not legally allowed to call itself parmesan. So that usually doesn't qualify as vegetarian (same applies for various other cheeses) Y'all eat what you want, I'm not judging, just wanted to put it out there.
Have you considered making a kladdkaka? It is a dense chocolate cake, and if you eat it warm, it has a barely cohesive surgsce and a completely melted center.
I enjoy that camera Babish and VO Babish are basically separate entities lol
They all look so delicious 😋 🤤
Will def be trying the eggplant parm recipe!!! amazing.
I'm all about blt sliders. I like adding this chipotle salsa I found recently that is both sweet and spicy. The brand is western family.
I always add cheese and an over-easy egg to mine. Sometimes I even use a homemade coleslaw in lieu of lettuce
So the cannon of the BCU is that Andy is the on-screen personality, and Babish is the voice?
I literally made this last night for dinner, what a coincidence
The Matrix has you
Yep
Man I thought you were doing one slider that was simultaneously a BLT, chopped cheese, and parm.
Me too 😂
Foghorn is a regular drink type that is a gin mule.
Babish giving Babish sass is a mood.
lovely episode and i really like his sweater! it's very fashionable.
Andy roasting Andy in voiceover makes me very happy.
Who else wants to try the food that he makes especially
Man what a winner of an episode, it really seems like they had fun with this one!
Um, Jess? Can we schedule Kenji for the next Botched by Babish? To walk us through all the ways Andy botched the "simple, pure and beautiful" thing that is the BLT in this one? Please? He's even got a new book out, timing works out beautifully.
Whenever I become wealthy, I’d would love to have babish as a chef.
The silver is coming in nicely
Okay this one looks incredible
BLT looks amazing and I’m such an eggplant parm fan that I’ve gotta try this. Thanks dude
Babby this looks yummy I’m gonna have to make it
please don't call him that
@@em5345- agreed.
Did you just call him babby
@@em5345- if Brad from BA can, we all can.
I wonder if when he’s cooking on his own he presents his half prepared dishes to a nonexistent camera instinctively
Take a shot of the botanist gin every time Babish says 'gin'.
the two sliders part was really funny babish lol
Was Babish really talking to Andy. 😂. That was so.precious.
3:02
You clearly haven't met me sir.
Chopped cheese just got me inspired
The face he made at 7:08 had me dying
Thank you sir for the mayonnaise recipe. (making one small change and going with lime juice)
Now I need a basics on ranch. And one on nacho cheese dip. Can you just do a classic dips roundup?