I appreciate y’all’s patience last week when I had to skip the episode - in full transparency, I was struggling with my mental health. I talked with my therapist, got some exercise, laid off the unhealthy stuff, meditated, and gave my fingernails a fresh coat of paint - before I knew it, I was picking basil and mashing pine nuts again. That was my fix, and it won’t work for everyone - but if you’re struggling, please seek out the help you need, and try to show yourself a little compassion. You deserve it.
Hi John, an Italian here, the recipe it's legit and the second part is when you toast the pine nuts it's even better. try to make it, it takes time and some effort but it's worth it :)
Italian here, a little note for people watching this and trying to make the pesto: if you use a food processor, the warmth from the engine partially cooks the basil leaves during the process, and this causes the pesto to become bitter during the actual cooking time. This is one of the reasons to use the mortar, but you can also be careful and use pulses on your processr.
One of these days, Babish is gonna break down and actually harvest his own wheat to make flour to make bread to make a sandwich from a sitcom that has peanut butter and anchovies in it. It will crush him, because all of that work was wasted, then he will improve upon it, and I will develop another level of respect for him. I am the Oracle, once it is spoken, it must come true.
I love how Babish is basically just gathering all the BA people who left the company and is giving them shows of their own. Honestly at this point that that if Claire and Carla hadn't started their own things they'd be here too.
Hey dude! I'm ligurian and I can say you did a perfect pesto !! Thanks for this video. Only one tiny little error on the final: more pesto in the pasta! The pasta must be green. Ciao Babish
A plot point in the movie is that the race is sponsored by a pasta company, and one of the stations involves eating pasta from said company and the characters train their pasta-eating skills during the movie. So using premade pasta is actually movie accurate.
Regardless of it being movie-accurate or not, what happens is that since pesto is an oily, fatty sauce, there is no sense in adding eggy, more flavorful pasta
@@joselozano4591 yup. He’s made fresh pasta a number of times now. This was more of a deep dive into pesto as an ingredient. Besides he talks about the types of pasta for pesto in this video anyway
He had a bad mental health week. He mentions it even in the comments! Most likely that kinda took him out of his usual babishness. But he back and he's ready to attack :D
@@Destructor111 probably but like at the same time he's probably working with them on a "hey you wanna do a thing?" basis instead of like with a full employment contract or whatever. Like Sohla has been doing stuff on the History Channel last i saw? idk she did something with Max Miller from Tasting History so who knows.
@@SirBlackReeds I honestly would be 100% supportive of that. Honestly I've always liked babish content better than a lot of the other culinary content out there, especially around the time BWB actually got started in like 2016-2017.
"Not to mix, or scrape, but rather to pound. This is both going to produce a smoother, more creamy result, and it's an easier, shall we say, more *familiar motion* ." BRUH
my daughters fell in love with Luca and I, step by step, unfolded your recipe for the paste, both daughters were looking at the film and the next day seeing it on the plate, they went crazy with delight. Thank you that I can raise my daughters with a passion for the kitchen ... they are 4 and 8 years old but the older one knows how to prepare pork chops like a professional from the age of 4
My family is from Liguria and Pesto is pretty much sacred to me. I must say, your execution makes me proud, you nail every step of the process and the recipe is *chef kiss* just right. The only thing i would do differently? I usually make more pesto in proportion to the amount of pasta, but that's up to taste.
My little brother did an Instagram story of himself scarfing down trenette al pesto with his hands while watching Luca, so I naturally downloaded the story so it would not be lost to the sands of time & can instead be used to blackmail him for the rest of his life.
I started painting my nails recently to help with my anxiety & adhd. You literally cannot do anything while painting your nails, which forced me to just sit and relax for while (also it got me to stop biting my nails). So I love that it was part of your mental health self care journey!
you have to be the second most wholesome person right next to bob ross babish, hope you're feeling better man, you have a heart as big as your cooking skills.
Point of contention: It's actually well worth learning about regional flavour differences in olive oil for all kinds of recipes. Andrew actually picks up on a flavour difference at the end. Andelusion oil will likely have a taste and aroma much grassy-er than that from, say, Calabria. Certainly many other factors will have a bigger impact, but small details make a difference.
@@zebrom7994 It all depends on what you are doing with it. A lighter olive oil (tuscan, ligurian, or the one from Riva del Garda) will not overpower other delicate ingredients (like the basil in pesto), while a richer oil (sicilian, calabrian) will be great on richer stuff, like mozzarella or tomatoes. This goes for non-cooked/heated dishes. If you plan on cooking it then either go for the richer oil which will still maintain some of its flavour or use a less expensive (but still extravirgin if you can) olive oil, no need to use the fancy ones since you will not be able to tell the difference.
Ligurian olive oil, especially from the Oliva Taggiasca (that you can easily find at Eataly) is the most delicate in Italy, a subtle taste is essential not to cover the flavour of other components!
@@zebrom7994 In addition to the interesting statements of the commentators before me, I will write briefly about Puglia, the region where I live. Here you will find one of the best oils in the world. It is obtained from the olives of the "coratina" cultivar and is an oil absolutely not excessively bitter, but very spicy and rich in polyphenols; we locals self-produce it and sell the surpluses especially in the north and abroad, in both places this oil is mixed with other qualities and sold at a price. Obviously there is not only the Coratina variety, there is the leccino, which is also found in Tuscany, and more. I consider the best oil ever the one used by professional athletes, truly hypernutrient but also not very tasty, as it is very bitter, let's say that it has a very niche market.
@@TeemoFatHamster it's not about accuracy or correctness, it's that many anglophones try to make a stereotipical italian accent that, for the most part, does not exist.
Babish: "And this time, we are not measuring anything. We're gonna do things the Italian way, by using the force." Me, an Italian: *nods* "Yes, seems accurate."
Not just the dish but the way the kids just dove into it head and hands first. A dish in a movie doesnt get that kind of love and attention and not end up on Babish's radar.
That's because anytime he makes the tiniest mistake, whether it's pronunciation or just a random fact about the dish, someone is going to absolutely LOSE it in the comments.
It’s a funny coincidence that I thought his nails looked like Rick Martinez’s (who usually paints them blue) and at the ends Babs played a trailer for Rick’s show.. small world
Okay so no one is going to talk about how babishes way of holding everything looked more elegant as soon as he painted his nails 😂😂 man you should be a hand model
@@oinkayaya foreshadowing when he decides to live as a woman, gets caught up touching a minor, gets sent to a women's juvenile prison and does it again
Much love, Andrew. Glad you're feeling better mentally and are back to bringing us this wonderful content we've grown to love, always feel like I can relax when I watch your videos and it really brought me closer to the art of cooking! :)
The fact that you're hosting Rick just says so much about you, who you are, how much you're respected and how much you've grown. You inspire so many of us and we appreciate you for so much more than just your delicious recipes!
Quite exquisitely vibrant if I do say so myself. Mesmerizing color scheme of the outer exterior, excluding the sharp anatomy of the human nail in it's outstanding entirety, indeed.
I'm pretty sure they use the force. It would explain why I cannot for the life of me reproduce the flavour of Roman carbonara despite roughly 200 attempts.
I love that BCU is taking in some of the ex-team members of BA. I loved all the people in that kitchen, and have been missing out on all their shenanigans since all the stuff went down.
The pasta eating training sequence was the roughest for me- just reminded me how much I want to go to Italy someday and eat some real-deal Italian pasta dishes.
@XORRE if it was the year 2000BC? a lot, proves you're in a very high station in life. In the 21st century? it proves you live somewhere near a store and have at least $6.
I don’t know why, but this episode has the same vibes as the old ones, which I appreciate. This channel helped get me through a difficult time in my life and I will forever be grateful, thank you babish.
So glad you're on the mend. And thanks for making me feel better about my nails being purple. It's always been part of my fixes too. And I just like it.
My first thought was scurvy but it seems basil is high in among other micronutrients vitamin c. And the limited heat exposure in a recipe like this would leave it intact.
I know you don't usually do stuff from video games but, the strawberry pie from Celeste? There's different versions of it depending on how many strawberries you collect, and I think it'd be neat to see you make better and better pies!
I'm late, but yes, absolutely! Also, it's so cool to see you here! I just started crochet, and my friend recommended your beginner video to me. It's all so clearly explained and shown! Thank you! c:
Sweetbread a la Gusteau, in which the only named ingredients are veal sweetbreads, seaweed salt, cuttlefish tentacle, dog rose puree, geoduck egg, dried white fungus, and anchovy-licorice sauce, along with remy’s addition of white truffle oil
Hey Andrew, I just wanted to say that I’m really glad to see that you’ve reached out to work with the under appreciated people from BA. Having a place to support these awesome cooks that I’ve grown to love is really awesome.
A little suggestion for when you're growing your own basil. Instead of pulling off individual leaves, clip the whole stem where you need (usually 2 to 3 joints down, depending how tall it is). This will allow the basil to branch out and produce more. Also, I suggest not letting the basil start to produce buds. Once it starts to flower, it starts to get bitter and takes on a flavor more like mint. Those plants do look mighty fine though!
Toy Story: What if Toys had Feelings? Monsters Inc: What if Monsters had Feelings? Cars: What if Cars had Feelings? Ratatouille: What if Rats had Feelings? Inside Out: What if Feelings had Feelings? Soul: What if Souls had Feelings? Luca: What if Italians had Feelings?
Well, I mean not exactly he said benvenuto instead of benvenuti but the rest except the pronunciation was fine But still, never trust google translate 😂
I appreciate y’all’s patience last week when I had to skip the episode - in full transparency, I was struggling with my mental health. I talked with my therapist, got some exercise, laid off the unhealthy stuff, meditated, and gave my fingernails a fresh coat of paint - before I knew it, I was picking basil and mashing pine nuts again. That was my fix, and it won’t work for everyone - but if you’re struggling, please seek out the help you need, and try to show yourself a little compassion. You deserve it.
So glad you feel better now!! Taking care of yourself is important and all of us would gladly trade a video for your well being!
Glad you're doing better! I'm sure I speak for everyone when I say we're glad you did what you needed for yourself.
Glad you're mending Andrew.
Praying for you man- you bring a lot of joy to a lot of people, I for one am grateful for it :)
Please stay safe. We love your videos!
“More familiar motion” is the most elegant way to describe that motion.
That comment caught me off guard! 😂😂😂
Oh my!
I mean, he hasn't had to since he married the den mother, but it's just like riding a bike.
I hear.
@@AndreNDP you think when people get married they stop mortar and pestling their own pesto?
@@AndreNDP Sometimes you still gotta mortar your own pestle.
Soon as I watched Luca and saw this dish I thought 'can't wait until we see Babish do this and eat a literal handful'. I was not disappointed.
Same here
John Riggs is here. That means Larry Bundy Jr is lurking around here somewhere
Lol...I had the exact same thought.
Same here, XD
Hi John, an Italian here, the recipe it's legit and the second part is when you toast the pine nuts it's even better. try to make it, it takes time and some effort but it's worth it :)
Italian here, a little note for people watching this and trying to make the pesto: if you use a food processor, the warmth from the engine partially cooks the basil leaves during the process, and this causes the pesto to become bitter during the actual cooking time. This is one of the reasons to use the mortar, but you can also be careful and use pulses on your processr.
Cooking is an art that I just don’t understand
That's super helpful, grazie!
Grazie mille per il consiglio!
That is super cool!!!!
Thank you! I needed to know this
This movie was so cool, if only Italians were real
Imagine
it would be a better world.
Hey what’s up guys welcome back tooo Binging with Babish where we’re gonna start today’s episode by making our own Italians from scratch
I'm going to italy next week, I'll report to you if I find any italians
I looked at the post and it took 5 seconds for me to realise what it said
We’re going to ignore the “ familiar motion” babish was talking about
I have no idea what he was talking about...😉
I kinda remember Chris Griffin mentioning something similar hmm...
Time stamp?
Babish being sus
@@koenigsegggemera2662 4:53
Babish collecting ex-Bon Appétiters like infinity stones
What if this becomes a culinary Channel Awesome?
So long as it doesn't become like channel awesome lol
The two views
@@Mal_Fortuna I doubt it, considering the most popular show is still his. You can't buy charisma.
😂 wow I laughed out loud at a TH-cam comment after a long while
One of these days, Babish is gonna break down and actually harvest his own wheat to make flour to make bread to make a sandwich from a sitcom that has peanut butter and anchovies in it. It will crush him, because all of that work was wasted, then he will improve upon it, and I will develop another level of respect for him. I am the Oracle, once it is spoken, it must come true.
In a few years we're gonna be watching a man who lives on his own farm with aqua culture, a garden, fields, animals, everything.
@@joshuaarnett762 it’s already happened to Claire Saffitz. It shall spread in time.
@@lizlemon3698 custom breeds crops to optimize the recipes
Sounds like what Adam Ragusea did not long ago.
There’s another channel that did exactly this the channels name is how to make everything
Babish looking so proud of his herb garden is adorable.
Pretty envious tbh. Basil doesn't grow that well here in Scotland!
I love how Babish is basically just gathering all the BA people who left the company and is giving them shows of their own. Honestly at this point that that if Claire and Carla hadn't started their own things they'd be here too.
Babishes home for neglected Chefs.
Dont forget brad!
Who are the BA people?
@@TheMaxsherwin3000 bon appetit
@@centurio-network3732 Brad’s still with BA though, right?
pixar movies are so wild now that they’re trying to convince us that italians are real
Right? And they are even using seamonsters to make it seem even more believable.
Next time they will make a movie about Paraguay.
Realer than the animation quality. Y'all remember bambi?
When did this italians aren't real thing start and why?
Nice work stealing this
Hey dude! I'm ligurian and I can say you did a perfect pesto !!
Thanks for this video.
Only one tiny little error on the final: more pesto in the pasta! The pasta must be green.
Ciao Babish
You can never go wrong with more pesto, for sure.
Surprised he didn’t make his own pasta. It’s like a first.
A plot point in the movie is that the race is sponsored by a pasta company, and one of the stations involves eating pasta from said company and the characters train their pasta-eating skills during the movie. So using premade pasta is actually movie accurate.
Regardless of it being movie-accurate or not, what happens is that since pesto is an oily, fatty sauce, there is no sense in adding eggy, more flavorful pasta
@@joselozano4591 yup. He’s made fresh pasta a number of times now. This was more of a deep dive into pesto as an ingredient. Besides he talks about the types of pasta for pesto in this video anyway
He had a bad mental health week. He mentions it even in the comments! Most likely that kinda took him out of his usual babishness. But he back and he's ready to attack :D
Wouldn't work too well with this kind of sauce, the starch from cooking the dried pasta really helps it to bind.
I'm a little late to the video but it's great to hear you're feeling better!
bro...member when and psy syndicate played terraria.
Of course my favourite gaming TH-camr watches my favourite cooking TH-camr
hy chippy gaming ily
Ello
Hi james
Babish just stealing and working with all the former BA peeps who were done dirty at conde nast. mad respect.
There hasn't been a Stump Sohla in a while. Did she leave the Babish Bunch?
@@Destructor111 probably but like at the same time he's probably working with them on a "hey you wanna do a thing?" basis instead of like with a full employment contract or whatever. Like Sohla has been doing stuff on the History Channel last i saw? idk she did something with Max Miller from Tasting History so who knows.
What if this turns into a culinary Channel Awesome?
@@SirBlackReeds I honestly would be 100% supportive of that. Honestly I've always liked babish content better than a lot of the other culinary content out there, especially around the time BWB actually got started in like 2016-2017.
You know a guy is down bad when he starts painting his nails. Yikes.
"Not to mix, or scrape, but rather to pound. This is both going to produce a smoother, more creamy result, and it's an easier, shall we say, more *familiar motion* ."
BRUH
glad I'm not the only one who caught that
i DoN’t GeT iT
LOL
*face palms* why did it take me 5 minutes to connect the dots of that joke 😂
can someone explain the joke (sorry)
my daughters fell in love with Luca and I, step by step, unfolded your recipe for the paste, both daughters were looking at the film and the next day seeing it on the plate, they went crazy with delight. Thank you that I can raise my daughters with a passion for the kitchen ... they are 4 and 8 years old but the older one knows how to prepare pork chops like a professional from the age of 4
If my parents did this for me when I was a child, I’ll probably remember it for the rest of my days. You’re a great parent.
Your a really great parent!
That’s adorable you’re killing it
No one cares
@@jyotiradityasatpathy3546 bruh
“It’s an easier, shall we say, *more familiar motion* “
ANDREW BABISH REA
oooh snap, calling him by his full name
HES IN TROUBLE!!
WHAT DID HE DO WHAT DOES THIS MEAN
ON AN EPISODE FOR A FAMILY MOVIE
It took me 10 seconds to finally go, “ahhhh hahahahahahahaha!” after he said that lol
Would anyone be kind enough to put out a timestamp?
“An easier, more *familiar* motion”
Fellas?
Thanks, scrolled far too long to find this.
There were a few more subtle gentleman hints in this video then normal 😉
Hmmmmm
😂
@@trollbunny *than**
My family is from Liguria and Pesto is pretty much sacred to me. I must say, your execution makes me proud, you nail every step of the process and the recipe is *chef kiss* just right.
The only thing i would do differently? I usually make more pesto in proportion to the amount of pasta, but that's up to taste.
Babish: "my science is flawless do not question it"
me: *shrugs* alrighty then lol
My little brother did an Instagram story of himself scarfing down trenette al pesto with his hands while watching Luca, so I naturally downloaded the story so it would not be lost to the sands of time & can instead be used to blackmail him for the rest of his life.
As an older sibling, I really truly love that for you
As a younger sibling, you are evil
@@sasdagreat8052 No hard feelings, us older siblings just need the blackmail material while we are ahead
@@sasdagreat8052 SWEET SWEET REVENGE
As the eldest, you always need that blackmail ready to drop upon your imminent death... Or at the time of grounding.
Slipping in a joke for adults is the finest of Pixar traditions.
?
@@unfindablefinder if you don't get it your to young bud sorry
@@bentheninjaboo a hand motion were all used too
@@Aulcis indeed
@@unfindablefinderhand motion we are all familiar with
3:40
"You ready? Okay."
And his little waiting dance lol. Too funny
If this film didn't put you in the mood for pasta , than I don't know what will.
A real italian!
I'm always in the mood for pasta
Every waking moment of my existence?
I never really connected the dots but after watching Luca a week ago I made three pasta dishes. Nothing fancy, just storebought stuff.
Nothing needs to put me in the mood for pasta - it's always present
“and the next step to add authenticity, i have moved to italy and am hunting a sea monster to rate my dish.”
😂
"What's a matter with you, stupido?!" Thank you for actually doing this. Watching the movie, I thought Babish would probably make this.
I started painting my nails recently to help with my anxiety & adhd. You literally cannot do anything while painting your nails, which forced me to just sit and relax for while (also it got me to stop biting my nails). So I love that it was part of your mental health self care journey!
For a second, I though: why is he adding so much butter to salted water: when it was potatos
I did the same, both times 😂
potato's what?
Andy: ‘Here on the BCU’
Me: Oh, the Babish Cinematic Universe
*Culinary Universe
@@leviticus2001 r/wooooosh
@@AgonyG59 I feel like you're the one that's woooshing right now.
@@leviticus2001 huh
Hasn't been much of a "Universe" since Sohla stopped doing her show...
“we dont want big old chunks of cheese”
hey speak for yourself
Yeah, Andrew, speak for yourself!
you have to be the second most wholesome person right next to bob ross babish, hope you're feeling better man, you have a heart as big as your cooking skills.
“So today we are going to make a steak”
*starts floating*
“So let’s start with making the cow”
*Ascends to partial godliness*
Point of contention:
It's actually well worth learning about regional flavour differences in olive oil for all kinds of recipes. Andrew actually picks up on a flavour difference at the end. Andelusion oil will likely have a taste and aroma much grassy-er than that from, say, Calabria.
Certainly many other factors will have a bigger impact, but small details make a difference.
well then what’s the best or your favorite olive oil then
@@zebrom7994 It all depends on what you are doing with it.
A lighter olive oil (tuscan, ligurian, or the one from Riva del Garda) will not overpower other delicate ingredients (like the basil in pesto), while a richer oil (sicilian, calabrian) will be great on richer stuff, like mozzarella or tomatoes.
This goes for non-cooked/heated dishes.
If you plan on cooking it then either go for the richer oil which will still maintain some of its flavour or use a less expensive (but still extravirgin if you can) olive oil, no need to use the fancy ones since you will not be able to tell the difference.
Ligurian olive oil, especially from the Oliva Taggiasca (that you can easily find at Eataly) is the most delicate in Italy, a subtle taste is essential not to cover the flavour of other components!
@@beatricebongiovanni2307 yeah, in Liguria people use Taggiasca to make pesto
@@zebrom7994 In addition to the interesting statements of the commentators before me, I will write briefly about Puglia, the region where I live. Here you will find one of the best oils in the world. It is obtained from the olives of the "coratina" cultivar and is an oil absolutely not excessively bitter, but very spicy and rich in polyphenols; we locals self-produce it and sell the surpluses especially in the north and abroad, in both places this oil is mixed with other qualities and sold at a price. Obviously there is not only the Coratina variety, there is the leccino, which is also found in Tuscany, and more. I consider the best oil ever the one used by professional athletes, truly hypernutrient but also not very tasty, as it is very bitter, let's say that it has a very niche market.
Tbh your nail game is on fleek Andy, I expect a nail tutorial in the future, call it Beauty with Babish
They're super pretty. I gotta knoooow
just call him babish ffs
I think they look incredibly tacky.
@@piotrmil i think no one asked your opinion
Looks so gea
As an Italian, hearing English speakers attempt speaking Italian is definitely one of the most funny things you can hear
Does it sound wierder than other native languages trying to speak Italian?
@@KungKokkos nah it's not that funny, just something normal lol. You can't expect a non-Italian speaker to nail the pronunciation of every word.
@@TeemoFatHamster it's not about accuracy or correctness, it's that many anglophones try to make a stereotipical italian accent that, for the most part, does not exist.
@@leonardoferrari4852 I cooka da pizza
Let's a go
Love how Babish is still making fictional foods especially since Italy isn't real
Italians: *Guess I’ll die.*
@@SneakTheOcto no such thing obv
Didn’t you hear? They made Italy from Luca in real life
Babish: "And this time, we are not measuring anything. We're gonna do things the Italian way, by using the force."
Me, an Italian: *nods* "Yes, seems accurate."
*stares you dead in the eye while slowly breaking pasta in half*
I find your lack of pasta variety disturbing
This is me whenever coworkers ask for my recipes. I'm like, "recipe...?"
not italian but i don’t use recipes when i make italian food or any food really
WAIT YOU GUYS EXIST
Bon appetit: * crashes and burns *
Babish: It's free real estate
Literally my first thought as soon as I saw Rick.
I love that the reason for the painted nails didn't have some backstory, it was simply "I like how it looks" 💜
Yes, so much!!
And he’s got a little sea monster in him
@@Justice237 he's got a little sea monster in him 🥰
@@Vaporvision thats what he said
@@tadimanditereza yes and I love it
That scene in the movie is what I affectionately refer to as “Babish Bait”.
Any chance we can get you to make the dinner from In the Heights?
YES!!!!!
OOOO VOUCH
You should try making the Moa Burger from Halo Reach.
He should try making the Moa Burger from Halo Reach.
he should try making the Moa Burger from Halo Reach
You know a guy is down bad when he starts painting his nails. Yikes.
You know a person with no life starts commenting his own opinion. *Yikes.*
@@WPaKFamily wow that's a really shortsighted and hurtful opinion. congrats
Babish and BA videos are the “Why I left Buzzfeed” of the 2020’s.
What’s BA?
@@tarotfiend bon appetit
"2020's" sounds so bizarre
Ba isn’t a thing anymore
@@CyrusL ?
Babish swinging back and forth before picking the basil was just too cute
The moment I saw that dish in the movie, I just said “Yep, Babish is gonna do this one.”
Not just the dish but the way the kids just dove into it head and hands first. A dish in a movie doesnt get that kind of love and attention and not end up on Babish's radar.
I paid more attention to the the pasta in this movie than I did the actual movie
same.
lol same
I paid more attention to his painted nails than to the actual recipe
Pixar really mastered the texture of food
You might be Italian
everytime babish makes an italian dish: *I AM NOT ITALIAN. DONT BE MAD PLEASE*
That's because anytime he makes the tiniest mistake, whether it's pronunciation or just a random fact about the dish, someone is going to absolutely LOSE it in the comments.
This time he absolutely nailed it
He did a fine job, but here in Liguria we are made for whining, so... He put way too much water from the pasta with the pesto
As soon as me and my uncle saw this movie, he said "we made noodles before, lets make pasta, i'll buy the ingredients"
It’s a funny coincidence that I thought his nails looked like Rick Martinez’s (who usually paints them blue) and at the ends Babs played a trailer for Rick’s show.. small world
Made so much more sense to me when I heard that!
painted nails and mortar and pestle is a rick aesthetic
He actually did the, “I grow my own _blank_ meme.
Chef Frank has entered the chat.
That “Shakeweight” training really came in well for this recipe, eh?
Okay so no one is going to talk about how babishes way of holding everything looked more elegant as soon as he painted his nails 😂😂 man you should be a hand model
That's a lie. In fact, him painting his nails may be foreboding.
@@SirBlackReeds I really don't think you know what that word means. What is it foreshadowing?
@@oinkayaya lol right? It’s so ominous and is an omen XD
@@SirBlackReeds it looks creepy and disgusting
@@oinkayaya foreshadowing when he decides to live as a woman, gets caught up touching a minor, gets sent to a women's juvenile prison and does it again
Much love, Andrew.
Glad you're feeling better mentally and are back to bringing us this wonderful content we've grown to love, always feel like I can relax when I watch your videos and it really brought me closer to the art of cooking! :)
The fact that you're hosting Rick just says so much about you, who you are, how much you're respected and how much you've grown. You inspire so many of us and we appreciate you for so much more than just your delicious recipes!
Why does it show those things about him?
@@kaldogorath leaving this here cause i’m confused as well. babish is obviously an ally to all from day ONE so i’m not getting the op.
I made pesto literally right after watching Luca
seriously the finest meal ever
“I’ve got a little sea monster in me” … okay Babish I see you 👀
i’ve been searching for this comment i knew i couldn’t be the only one who thought that was fruity
@@ariellekeen8668 right. Is he hinting at something?
right!!!! is he saying what i think hes saying? cause me too!
i know it's like a month later, but i don't really understand this. what does that phrase mean? i'm very curious.
ONE OF US ONE OF US
That's a very nice shade of blue Babish, an excellent choice.
Why blue?
I always got more Caribbean blue vibes from him but yeah the color he has is pretty neat too🥰💙
Quite exquisitely vibrant if I do say so myself. Mesmerizing color scheme of the outer exterior, excluding the sharp anatomy of the human nail in it's outstanding entirety, indeed.
oh dear gamzee
thanks, gamzee
“My science is flawless, do not question it.” 😂😂😂 but I have to completely agree.
Babish: "By using-"
Me, having grown up cooking with my Italian grandparents: "Your nose!"
Babish: "-the force."
wat
I'm pretty sure they use the force. It would explain why I cannot for the life of me reproduce the flavour of Roman carbonara despite roughly 200 attempts.
@@ringosis Not enough garlic
@@hayescamp Carbonara does not have garlic in it.
@@hayescamp begone, fiend
I'm dead.. 😂
Hi! I'm from Liguria and this was absolutely perfect thank you so much for honoring our cuisine
Babish is slowly collecting everyone from the BA Test Kitchen and I am here for it
I love that BCU is taking in some of the ex-team members of BA. I loved all the people in that kitchen, and have been missing out on all their shenanigans since all the stuff went down.
If you haven't seen it, there's videos with Sohla and Rick on Food52! They have their own shows there.
Rick is my spirit animal
Excited for Rick! The show looks really colourful and fun
as an italian, I really love your series and hope you bring even more italian recipes
This film made me crave pasta so bad i had to tell my stomach "Silenzio Bruno"
The pasta eating training sequence was the roughest for me- just reminded me how much I want to go to Italy someday and eat some real-deal Italian pasta dishes.
😂😂😂😂😂😂😂😉
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Sad how Alberto trained so much for the pasta eating contest and he didn't even participate in it
I didn't think Andrew could get any more powerful, but then he painted his nails.
I thought I was the only one who notices it 😂😂
they’re beautiful!
@@keishanajma8247 He literally mentioned it IN the video..m
I know he’s just a king
@XORRE if it was the year 2000BC? a lot, proves you're in a very high station in life. In the 21st century? it proves you live somewhere near a store and have at least $6.
This dish (and your freshly painted nails) are looking exceptionally fresh, glad to hear you're filling your own cup first. So important 💚
As an Italian i adored this cooking and the references to my culture absolutely loved it
I don’t know why, but this episode has the same vibes as the old ones, which I appreciate. This channel helped get me through a difficult time in my life and I will forever be grateful, thank you babish.
lets all agree that even on another language he sound so soothing yet crispy
man is charming
@@DyslexicMitochondria hey bro i watch ur videos. love ur channeI
The voice that can smooth talk people
@@DyslexicMitochondria he sure does, imagine he will wake the wife up every morning saying breakfast is ready 😎
I'm Italian and was impressed by the pronunciation.
Petition to make Babish the Italian voice of google assistance, that voice was perfect
Grammer was wrong though...
You know a guy is down bad when he starts painting his nails. Yikes.
It really wasn't, nonetheless I take my hat off for trying his best to deliver, it is a difficult language to speak
@@juventuszebras i'm italian and he didn't do that bad
So glad you're on the mend. And thanks for making me feel better about my nails being purple. It's always been part of my fixes too. And I just like it.
Noted: Italians can survive with only flour, oil, and leaves
Edit:
You thought it was a cringey edit thanking for the likes, but it is I, DIO!
I... This is kinda true? I can't even... Gosh 😂
Don't forget tomatoes
My first thought was scurvy but it seems basil is high in among other micronutrients vitamin c. And the limited heat exposure in a recipe like this would leave it intact.
@@gensischronicles1148 tomatoes are american. italians survived without them for centuries
“Taking Care of Your Pet Italian 101”
I like it that when Babish say's Authentic, he means AUTHENTIC.
Im still traumatized by spagballs and meatgetti.
Same
I can't get it out of my head. I am haunted
That episode was well done - all of them are - but was almost physically painful to watch.
Made this pesto tonight for my family and it was a hit! So easy to make and if you use quality ingredients it feels like a treat. It’s now a staple!
Pasta thickness changes slightly,
Italians: Mamma mia that's a whole different dish now!!
"because I like the way it looks" is the perfect answer
Agree, the color is awesome, but what was that sea monster bit about?
@@VIPMaJoR89 the movie this recepie is based (Lucca) on is about sea monsters
@@VIPMaJoR89 Luca, the film this is inspired by, is pixars recent sea monster film, where they shapeshift when wet :)
@@j3ddesign247 I thought it was in reference to evolution, Last Universal Common Ancestor (LUCA)
This guy needs to find stardew valley, and make some of its recipes.
Carp Surprise? 😃
@@sparkling-starling A little oily.
YESSSSS I've been waiting for this :')
Queen of Sauce on TikTok has been doing a series of creating all of the recipes from Stardew Valley if you’re looking for recreations !
i would love to see that
I know you don't usually do stuff from video games but, the strawberry pie from Celeste? There's different versions of it depending on how many strawberries you collect, and I think it'd be neat to see you make better and better pies!
He's done stuff from video games before, so there's a chance.
trans women will never be real women
Have we really not gotten chorizo and eggs from Midnight Run?
My two favorite youtubers in the same place! Love both of yall :)
HE CHOKED
ON A CHORIZO
Funny, i asked for that a couple of months ago.
Or lyonnaise potatoes
I'm late, but yes, absolutely! Also, it's so cool to see you here! I just started crochet, and my friend recommended your beginner video to me. It's all so clearly explained and shown! Thank you! c:
Honestly I feel like movies have started including over the top food scenes more and more specifically because they want a shoutout on this channel
The mandalorian literally did so Id say it's certainly possible, Babish reaches a large audience
You should do a ratatouille special, where you make *every single dish* from the movie
even the science defieing soup
Sweetbread a la Gusteau, in which the only named ingredients are veal sweetbreads, seaweed salt, cuttlefish tentacle, dog rose puree, geoduck egg, dried white fungus, and anchovy-licorice sauce, along with remy’s addition of white truffle oil
@@TheGrowthMindset59559 I always wondered how that soup worked. In what way is it science defieing?
@@leviticus2001 the first soup is so bad it made remy gag, which isnt possible
@@TheGrowthMindset59559 What about the second soup?
That moment when you dodge Italian homework to watch Banish…and he starts off with Italian
Hey Andrew, I just wanted to say that I’m really glad to see that you’ve reached out to work with the under appreciated people from BA. Having a place to support these awesome cooks that I’ve grown to love is really awesome.
Everyone:*looking at cooking*
Me:*looking at that Blue nails*
Same they looks so beautiful
A little suggestion for when you're growing your own basil. Instead of pulling off individual leaves, clip the whole stem where you need (usually 2 to 3 joints down, depending how tall it is). This will allow the basil to branch out and produce more. Also, I suggest not letting the basil start to produce buds. Once it starts to flower, it starts to get bitter and takes on a flavor more like mint. Those plants do look mighty fine though!
It makes me unnecessarily happy knowing that he paints his nails :)))
Babish says the reason he painted his nails, but it's a lie, he clearly had a sleepover with Rick Martinez.
The only thing that I could see in that scene was him cutting the ends off of the garlic and then eating them. I don't know how I feel about that.
whats the reason
@@connoroliveras2791 i just said
Or he's trooning out. I hope that turns out to be wrong.
@@SirBlackReeds shut up
Toy Story: What if Toys had Feelings?
Monsters Inc: What if Monsters had Feelings?
Cars: What if Cars had Feelings?
Ratatouille: What if Rats had Feelings?
Inside Out: What if Feelings had Feelings?
Soul: What if Souls had Feelings?
Luca: What if Italians had Feelings?
*Gasp* no
Luca: what if Italians were real?
@@grayfulbester frightening!
You forgot Toy Story
@@connorschrock1032 thank you I will add that lol
This episode had everything I love: potatoes, pasta, basil, nail polish and a Jess cameo. 😍
He's finally done it
He's making his ingredients from scratch, too
As an Italian, I am so happy watching this. Also your Italian is spot on
Well, I mean not exactly he said benvenuto instead of benvenuti but the rest except the pronunciation was fine
But still, never trust google translate 😂
This is probably the fastest turnaround time for a movie release and then recipe 😋😋
I'm so hyped for Rick's show!!!! I'm glad he's here, I loved his stuff on BA and I can't wait to see what he does next
He's been doing a great show for Food52 as well, check it out on their TH-cam channel.
"Easier more familiar motion"
Not for all of us, buddy 😂😂
my htought exactly x)
Can't wait for Ricks show, production quality looks insane.
Are we getting any more Sola soon though 🥺
Just bring in all the old BA staff that everyone loved and give them fair treatment
I read this comment about 30 seconds before the reveal. So excited! I love Rick! I'm always looking for his content.
I love Sola! I hope she comes back to BBU after her other ancient cooking show!
She has like 4 other shows right now so maybe when one of those wraps?
@@Iduun9 Hopefully that's the plan! I made a similar comment last year on the BA subreddit when it all hit the fan.
Love how the BCU is slowly but surely just absorbing the former BA Culinary Universe. First Sohla now Rick this is great.
Wokeness infiltrates everything like a virus.
@@dorefish-bieler7330 Bro shut up
I just got out of a surgery and you have made my day thx.
Here's hoping you recover well!
@@MadameTeqi thank you means a lot
If only babish would reacts would recover ASAP
Most likes I have gotten
I LOVE YOUR BLUE NAILS BABISH