Binging with Babish: Feast from Chef
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- เผยแพร่เมื่อ 27 ก.ย. 2021
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www.bingingwithbabish.com/coo...
Introducing the Babish Cookware Products: • BABISH COOKWARE
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a TH-cam title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Recipe; www.bingingwithbabish.com/rec...
Music: "XXV" by Broke for Free
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My playlist of preferred cooking tunes, Bangers with Babish!
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Oops, it’s bingingwithbabish.com/cookware! Don’t stay up all night editing, kids.
Can You make the 150 Strawberry Pie from Celeste?
I had been waiting for the carbon steel wok. I couldn’t have ordered it fast enough. Can’t wait to get it.
I forgive you
Do you make aprons?
Thanks
There are three certainties in life:
-Death
-Taxes
-Babish never running out of Chef episodes
I hope sincerely hope not ... We still have some of the 'old' classic menu like the caviar egg, the sliders with Texas BBQ brisket, grilled cheese and more (I've seen this movie so many times ...)
midnight sliders and arrrrrrrrrrrrrrrrrroz con pollo lol
best episodes in my opinion!
taxes are worst than death i wil tell why u will give the government money until ur death and if u have no money or u homeless they will not give a f about u even they cant refund ur taxes
There are only so many dishes in the movie.
I want the last Chef episode is the Lechon at the start of the movie that didn't get served.
For thanksgiving, you should make Reese’s ultimate feast from Malcom In The Middle. There’s also a bunch of other foods in that show deserving of a video.
Should he throw up in the turkey too? You know Andrew...
YES
i literally watched this yesterday :D
A THOUSAND TIMES YES
Yessss! That was the best show as kid! Iconic
I have a strange feeling that Babish has adapted to the taste of cilantro. It's making its way in to more and more dishes - and the mandatory parsley subsitute seems more or less dead. I salute you, Andrew.
Cilantro tasting like soap is a genetic difference that some people have, so I think it's more like he's just using flat parsley without saying anything but who knows
I think he now has a team of folks ready and willing to eat the cilantro tainted food instead of him. Before it was just himself eating it all
Unless of course he’s still been using parsley and not telling us 🤔
@@LadyLabyrinth1337 nah people can grow out of it, use to taste of soap to me now i love it
@@andreassvensson228 it is literally a genetic thing, as in they have identified the gene for it so no you can't really grow out of it that is not how DNA works.
I think the end of these big BWB episodes where he lets the crew have a big meal are some of the most cathartic things ever. I get the impression that Andrew is really happy that he gets to do that for people.
The fact that I saw a Facebook video 5 or so years ago about a guy who recreates dishes from movies. Most notably Ratatouille; has now turned into almost 10mil subs on youtube with different varieties of the show. Cookbooks, utensils (tiny whisk), and now an entire cookware set. Bravo Babish Bravo!! I have learned much from this channel and will continue to do so!
I couldn't agree more
He had a clear vision. I discovered him about 2 years ago and he was already around 3 or so million, I think. His style is perfect for his personality. He deserves the attention.
This was me but with the Moistmaker Sandwich from Friends.
@@ukevo mine was jakes perfect sandwich from adventure time
Mine was Goodfellas Prison Sauce
Mr. Babish, sir,
You mentioned in the Spider-Man episode that actual written recipes in video games were somewhat of a 'Holy Grail'. Well the Blood and Wine expansion for The Witcher 3: Wild Hunt actually has 3 written recipes in it, based I think on French cuisine, which I would absolutely love to see you try your hand at. They are for dishes called 'Étoile Blanche Pasta', which seems to be a marinated turkey based dish, 'Crayfish Boil', a rather simple crayfish soup, and 'Honey Spice Cake'. They all use real world ingredients, as well as some fictional spices which would be interesting to see you equate to something in our real world. As a huge fan of The Witcher, and of your channel, I would absolutely love to see you try your hand at making food from this particular game. Please consider it! And Witcher Fans, please help me out by liking this post so that our man Babish will see it!
+
@@stanley1698 Not sure what that means but I'm glad for the attention the comment is getting
Honestly, I'm surprised he hasn't done étoile blanche yet. I've made that recipe before, and it is *delicious*
Up up up up
@@Lyndonmaman it means he supports!
and just as i started to admire his nails, it cut to him not having them painted. im assuming he shot the vegetable part before the part with the marinade
No his nailpolish chipped off into the veggies ofc (jk)
ikr the color was nice too 😢😢
i started culinary school because of you. thank you so much for inspiring me
That was one heck of an undertaking for a “regular” episode of BwB. Definitely going to get some sumac and roast some cauliflower with it.
Right? His nails killed me, though. It was such a pretty shade of metallic blue, but going between cuts it would suddenly appear and disappear!
Where's the constancy director, napping on the job?
Dont forage it unless you know the edible variety(s)
@@Your-Least-Favorite-Stranger I mean, I was thinking of just going to the shop.
@@Your-Least-Favorite-Stranger I'm guessing the spice sumac is probably related to the plant poison sumac? I had one run in with that stuff as a teen during an intense game of hide and seek where I hid in it for literally an hour and a half. Discovered a fun new allergy and it about killed me, wouldn't recommend.
@@GiraffeFlavoredCondoms the food ones are red, the poison ones are white.
Jon Favreau needs to get Andrew in for a cooking cameo in a Marvel movie at this point. This was freakin incredible.
Or have him as an antagonist in Chef 2 😂
Or have a Marvel character who's watching Babish
I guess he could show up in a Spider-Man film, Ironheart, or Armor Wars (given that those 3 are the most likely appearances for Jon Favreau as Happy Hogan).
@@P3TARK Actually would be a great idea.
@@P3TARK that would be amazing. The classic cliche of an older chef Casper against a younger more hip new chef on the block which is babish
Watching the crew eat family style was really wholesome! There’s so much more to this channel than one beardy guy 😊
I love the cooking scenes from Chef and that menu looks ten times better then the old menu his boss forced him to make.
Can you imagine being one of Andrew's friends?
Casual phone call: "Hey, you busy? I have a meticulously prepared, multiple days in the making... feast... wanna come help me eat it?"
“Ugh.. again? Fine….”
@@Jonpoo1 ANOTHER dry aged ribeye??? GOSH!
Sumac does grow on trees, or large shrubs! My mom and I use it as a lemon replacement sometimes, the parts used for spice are these large cone-shaped “flower” or “seed” heads, which dry very nicely and can be ground up at any time.
Did any one else get worried about editing continuity when Babey’s fingernails went from painter to unpainted? Just me?
And is it Holo Taco?
I got worried. Big nono
I have been thinking about this
Same
@x @1:56
Chef is my "sick day" movie, as my fiancee calls it - the movie you put on when you're feeling crumby or under the weather. So glad to see another recipe from the movie make the show!
It is definitely the same for me, along with Knives Out, and Crazy Rich Asians. I don't know why, but any of these I can watch multiple times in a day and not feel weird about it.
@@arg8763 I"m that way about Fifth Element and Shaun of the Dead.
Midnight Diner and Midnight Diner: Tokyo Stories
That's true, it's one of those movies that you can't feel sad after.
@@Your-Least-Favorite-Stranger same!!! I love the peaceful vibes it gives
I always wonder how/if Babish coordinates his episodes to life. Like "oh I've got friends staying over let's make the huge spread this week" or "oh that friend thats allergic to avocado is coming by for lunch let's do the guacamole episode later"
You're asking the really important questions here, my man!
I know for a fact that Babish invited a horde of people to consume his il timpano episode!
Babish does have a staff of four people (I think) working for him plus those people have families so I wouldn't be surprised if taking home leftovers are a perk of this job.
I like how this video answered this question at the end by showing the crew consume the feast.
@@katla_phc That's one heck of a job benefit. Just sayin'.
"At least they can be salted with my tears." That got a legit LOL from me.
Chef has become one of my favorite movies and to see you do this spread just makes me want to watch it again!
Babish could have had sumac growing in his backyard as a kid. Staghorn sumac is a common large wild bush in New England and I believe even more so in NY+NJ, if that’s where baby Babish grew up. I don’t know if it’s the same variety as the spice but the seeds look the same! So probably not a false memory lol
also could be poison sumac lol
Make sure your sumac is red cones pointed up rather than white berries hanging down
Staghorn sumac is likely the spice source, and being from western New York I can confirm it grows most anywhere there are no larger trees, so long as nobody is actively preventing it from doing so. I can't say for sure he grew up with it, but I can say it's about as likely as not.
@@bluekestral8316 poison sumac is only found in acidic bogs which are somewhat rare.
Not on a tree, however.
Since it's the 25th anniversary of Blue's Clues, make either Banana Muffins (but don't eat them) or Blue's birthday cake & cupcakes shaped like a paw print
If Babish can eat dog food, then I'm sure he can make a dish from a baby show
I love this idea. 💙
Or, if he wants an easier recipe: Salt and Pepper from Blue's Clues
So excited for cookware set! I’ve been eyeing all clads and would love to try your pans!
as a little lad who loves berries and cream, I'm disappointed he didn't try the berries and cream.
just do the little lad dance
He said the line! He said it!
LAUGH!
Nor did he toss the sweetened bread crumble or whatever it was. Which was weird bc it was shown pretty clearly in the Chef clip.
Right, seems like the crew ate it up at least
No
As someone less than a days drive from, and living in a similar climate to Rochester, NY., it is very possible that you had Sumac trees in your back yard. They are everywhere where I grew up in Southern Ontario.
Yeah we have there here too in New England. Ours are called staghorn sumac. I’m going to have to look up if it’s the same kind as used for spice!
@@ohrats731 the staghorn sumac of the eastern US is not the type used when you buy a bottle of ground sumac. It usually comes from the Levant, Sicily or somewhere else in the eastern Mediterranean where they have their own sumac species and there is actually enough interest in the spice for it to be farmed in a large scale. Staghorn sumac to my knowledge is not farmed, it's something you forage.
It is still very much edible however. The natives would steep the berries in water to make what the colonists called "Indian lemonade" because of its citrusy taste. Even here in NYC I have seen staghorn sumac in every large park, and even growing on the side of certain elevated and outdoor subway lines. It's a hardy plant.
Maybe you should make Dangerous Soup from, "Are You Afraid of the Dark", TV Series on any day in October
Love this movie and that scene was so satisfying to watch. Thanks for recreating it!
Discovered your channel a couple of weeks ago and it's all I watch right now. I love that you leave in your mistakes, either turning them into creative successes or telling us well I learn so you don't have to go through that. Also really dig your sense of humor. I look forward to watching all your videos past and future.
How about on the week of Halloween, you should make those jelly eyeball snacks from Lilo and Stitch 2: Stitch has a Glitch?
Maybe on the week of Halloween, you make Shaggy's Super Sandwich from Scooby-Doo
Because nothing says scary than a dish with tons of calories
There's actually a term Dagwood Sandwich for giant sandwiches like that.
Still come back to this as Chef is my happy video for when I'm feeling down.
I wise group of internet ruffians once said "CHEEEEEF!" I think about them a lot....
Those were the days, one with comically extreme levels of flith.
Absolutely filthy
Real filthy those ruffians were
"The sumac cauliflower is delicious."
Somewhere in the interwebs, Brad is cheering excitedly! 😂🤘
And andy is shaking his head
Man I miss that ba kitchen, minus all the terrible stuff obvs
@@zsandmann same man. I loved all the BA episodes. They’re lame now 😭
When Andrew mentioned "My Octopus Teacher" my mind went to Koro-sensei from Assassination Classroom
Finally i found this comment
@@The_Soviet_Union me too :)
Same 🤣
Immediately searched if it was the english trans of the anime (tho I said to myself shouldn't it be assassination classroom?) but found out it was a documentary 😭
@@The_Soviet_Union WE found this comment!!
thank you for being left-handed. that looks like an incredible amount of work... and I want to taste all of it!!
A dream I didn’t even know I had has just come true. Bless you, Babish!!!
Please make the Baroness lunch mentioned in 2021 Cruella movie:
Soy salmon, lemon-zest risotto, cucumber sliced into two-inch diagonals at an 8th of an inch width sprinkled with seven leaves of parsley, (shredded, not torn.)
I'm still so excited and thrilled for you that Jon gave you his carving fork from Chef. I loved that movie!
I remember that...Jon saw carving fork tatoo on Babish's forearm and decided he needs a real one
One of my favorite movies. This video was so cool. Great job!
YES! I've been wondering about this for so long
I'm so glad you love Chef.
It's one of my favorite movies and it brings me copious amounts of joy to see you make pretty much everything from the movie.
Now all that’s left is chef carl casper’s special menu that never saw the light of day. Carne asada, gochujang quail, broccoli rave with anchovy, some head-on shrimp, and whatever the entire PIG was used for, taking care to give the head to John Leguizamo.
the whole pig was most likely going to be for a lechon dish of some kind
if you look closely at the other components/complements/accompaniments for the shrimp dish, its basically the exact set up for the pork belly dish in this menu. From this observation, it's not too much of a jump to guess that Carl Casper basically rescued whatever he could from the restaurant and recreated it while he sulked at home / fumed on Twitter. The gochujang or a version of it has been recreated on the spin off Chef Show on Netflix as spicy braised chicken, but the marinade for it is quite similar to the one used for the pork belly here; the accompaniments for the beef in this menu looks like typical/inspired complements for carne asada (yes, even the salmon roe for a visual/umami boost for an individual serving)... I'm still looking for the broccoli rabe but it might have evolved into the simpler cauliflower side for the steak
It's these episodes on the movie Chef that finally made me go watch it, and I must say. It's honestly outstanding.
This just has to be the most delicious channel there is. Love at first sight! 👌🏽
At first I was like wow that's a lot of Asian and Mexican ingredients together and then I remembered this is a Roy Choi recipe
It’s insane to think just how many recipes from Chef Andrew has managed to make so many videos out of.
It's the ultimate food movie!
I don’t think he likes being called chef.
@@Neoxon619 Chef is referring to the movie. He's not calling Babish Chef
@@Neoxon619 read it with a pause in between chef and Andrew
My grandmother watch this all the time it's incredible that you made the entire dish my grandma would be proud... if I show her your channel.
Favorite movie! Now I have a favorite TH-cam video! I will be trying my hand at all of these.
One thing I hope Babish considers making is the "death meal" from "Isle of Dogs."
You probably had Staghorn Sumac in your backyard, full of beautiful red fruit-like clusters. It's all over Vermont, and I expect New England generally. It's a relative of the spice you typically buy in the store, but different. I've heard that you can use locally grown stuff as a substitute, but havn't tried it. I CAN confirm that it can be used to make a tasty, lemony tea.
I'm so excited, I've been asking for this for so long
The biggest fear is the fear of failure. So what we need to agree upon together, and on a personal level, is to discipline our mindset into realising that there are no failures, there are only results or outcomes. You never fail in life, you always succeed. You succeed in getting results of some sort. The key is what we do with those results.
it's common that most people out there struggling through intense hardship and have ignored cryptocurrency investments due to ignorance and failure to pick courage to take risks in making the right steps to ensure and secure to be rich invest in something concrete that can uplift your financial status for lifetime.
You need to ascertain where the value lies, in order to minimize your risk.
"Excellence is never an accident..
It represents the wise choice of many
alternatives - choice, not chance,
determines your destiny"
been online doing some research Bit coin and stocks has been in the news lately, quite acknowledged wanted to trade Crypto but the fluctuations in price gave me another bewildered look.
@@wilsonjacobs3341 as a abecedarian investing in crypto will be best for you, but you can't do that on your own without having a guidelines or strategies I know of a portfolio/investment manager,
Mr Robertson smelser an expertist in
trade investment as you don't have to under go any stress about the fluctuations in the trading market he has been managing my trade for 4years now.
I hope I get to taste a meal from the legend Babish one day
you won't
Just hang out around his bins like I do. Not everything makes the clean plate club!
@@cameronmcarthur4044 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@Ezh__ I wondered the same thing
Bro how you verified as imposter
I hand-whipped whip cream only once because I didn't have a mixer and I found it was actually really easy if you just hold the whisk vertically and roll the handle back and forth with your hands like if you were trying to start a fire with 2 sticks. Only took a couple minutes and no dead arm after.
Now this is what I call commitment to craft
The amount of effort is insane!
It's the blue nail polish at 1:53 for me. 💅 This meal was an insane feat. Well done!
Can you make something gross that it's too scary to eat/drink before Halloween?:
Regular Show- Rig Juice
SpongeBob SquarePants- Nasty Patty
etc.
FINALLY!!! I've been waiting for this for SO long!
The madman, he really did it. Absolutely stellar episode!
the shot of those carrots being cut so easily made me realize just how horribly dull all my knives must be...i need to do something about that
On the week of Halloween, make Hannah's S'mores from Scary Godmother 2
That "I've had my first bites, now it's time for the cast and crew" gave me major John Mulaney, Kid Gorgeous vibes and I'm laughing so hard while trying not to spill my ramen
I Have waited for this day since subscribing to this channel 5 years ago!!!!
I made the berries this morning for my family's big sunday breakfast. Worked great as a crepe filling
Instead of remaking all the dishes from Chef you should just ask John to shot a new version with you as the main actor. It will be easier.
Love how you can tell this is recorded over multiple days because his nails stopped being blue :)
Was gonna see how many people noticed that!
bruh i was so confused as to why they were lol
@@alexrunyon2383 because blue’s a fun color
I have been waiting for this episode for a long time and I am definitely not disappointed! I am actually considering taking most of these dishes and turning Christmas dinner into a chef big dog feast . "Up all night cooking" indeed, for the true Chef fans ;)
Also, sumac really is underutilized. I first used it as an additional component in a yogurt-garlic sauce to brighten it up a little, but there are probably loads more ways to use it.
Yaaaassss! I have been waiting for this for sooo long!
Babish grew a plant, forgot he grew the plant, and then found it when he needed it, and I am really hoping the octopus follows the same story line as the lemon verbena
This film and your channel are what I attribute most to my choice to become a chef,
It's weirdly gratifying to see them come together
I’ve been looking forward to this
paying more homage to a movie I've probably seen 30 times in less than a year. love it!
Be ready to make another banquet video on the week of Thanksgiving, Babish
Pots and pans WHEN?!
Edit: Okay I didn’t expect an answer that quickly.
I loved the reference to "My Octopus Teacher". I have not been able to bring myself to eat my once-top-5 sushi, tako, since watching that movie. But it was worth it as the movie is beautiful and amazing.
Wow. That looked amazing!
Babby when meeting anyone...
Babby: Hi, my name is Andrew.
Rando: Nice to...
Babby: and I have the ACTUAL carving fork from Chef that John Favreau personally gave me.
Rando: Oh.
These videos always make my day.
Oh man, I’ve been waiting for this one since the Cubano episode! Chef has to be one of my favorite movies of all time, I’ve watched it at least 50+ times and it still brings me joy watching it. Chef Casper would be proud!
PS: 9:27 The plural for octopus is “octopuses” , however it was octopi at a certain point. It was an argument wether or not the plural would be derivative of the Greek language or Latin. At one point, the plural was also known as octopodes(awk-top-o-deez), but ultimately this would be changed as well with what we know today as octopuses.
Y'know, culinary and edible sumac is different from some other varieties growing wild around the United States. Some varieties can be toxic. My mother, a wildflower and plant enthusiast, warned me against those near our home in Minnesota. While I'm not sure what the distinguishing characteristics are between poisonous and non-poisonous sumac, I'd advice against picking it wild unless you know for sure.
I get mine from Penzy's Spices when I add it to curries and middle-eastern dishes like Armenian Lamajoon! :)
I believe (but dont take my word for it) the toxic sumac are white, spice ones are red.
@@helpuslisa5074 - Ahhhh! That's cool! I'll see if I can find out one way or another. Certainly the sumac berries I buy, dried, are all red. If they're differentiated by color, it should be fairly easy to corroborate! Thank you! :)
Poison sumac will be white and hang down from the branch, tasty sumac will be red(sometimes brown if its past season) and sand straight up from the branch
I have tons of them in my backyard they are red and stand up from the branch, but I have always been led to think they are poisonous. Not gonna test out that theory, unless a botanist from the university comes and eats one themself.
Please do another spot on the Chef show with Favreau and Roy Choi! Scarlett’s pasta episode was my favorite!
That pork sauce reminds me of the Cantonese BBQ pork glaze. Char Siu is my favourite food of all time - I'm actually making some tomorrow. I'd love to see your take on it!
Okay I have been waiting for this and you did not disappoint!
I love that at like 7:25-7:30 your words started to run together. Super Tongue Twister.
What if you made something too unhealthy and can give you a heart attack:
The Owl House- The Fried Orb
Steven Universe- Literally All Toppings Pizza
2011 Looney Tunes- either Daffy's Powdered Sugar casserole breakfast or Porky's Buttered Dishes
Cloudy with a Chance of Meatballs- Pizza stuffed inside a Turkey (whole thing deep fried and dipped in chocolate)
etc.
I’m now totally convinced that he’s collecting his culinary infinity stones
FINALLY! THANK YOU BABISH! Chef is my favorite movie, the only movie I can watch on repeat. It is so sentimental to me, and I am so excited that you made this video!
The way that garlic forcefully squirted out at 7:30 reminded me of my morning duties.
Here’s an idea: Chef Paulo’s sauce from the suite life of Zack and Cody. Most interested in the olive oil with a questionable past and the secret something for taste.
There has never been a movie that makes me more hungry than Chef.
Wow. Everything looks amazing
Love the cookware stuff.
As a biologist, I am just going to point out, that octopus in plural is octopuses. Loved the episode! Also the book 'Other Minds: The Octopus, the Sea and the Deep Origins' by Peter Godfrey-Smith is brilliant :D
Thank you! I only recently learned about the correct plural form myself after watching John Oliver's episode:))
Or octopod, but that sounds weird to some people.
I prefer Octodaddies.
Also octopodes, which is more etymologically correct.
I would love to see an episode about the paella Andy makes on 'Weeds' in S2, in addition to his dessert he makes in S6.
Is recreational MJ legal in NY? 😁
Caught that mani on marinating day 👀💅 love the blue, it's super cute
For the salsa verde, it tastes better(brings out the most earthy undertones) if you roast them over an open flame or cast iron pan. Optionally, you can take off the black parts because they can get bitter.
Now that you've made something from "Chef", can you make something from "Chef!"(starring Lenny Henry)? Fantastic dishes, and a show that deserves more exposure.
I always wondered if the secret ingredient dumplings were as delicious as they said.
(Spoilers for a 25 year old British sitcom: the secret ingredient was Daddies' brown sauce)
I have literally dreamed of this moment 😭😭😭 incredible
Nice visual touch showing the time-lapse of everybody eating
love the mini breakdown he had while mixing the whipped cream lol