Binging with Babish: Nachos from The Good Place (plus Naco Redemption)
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- Опубліковано 26 вер 2024
- The Binging with Babish Cookbook on sale now!
www.bingingwit...
Spoiler alerts generally aren't an issue with single-camera sitcoms, but in the case of The Good Place, my video description will be understandably sparse. If you haven't already, just go watch it - if you have, join me this week as we come up with an excuse to celebrate national nacho day (which is in Februrary for some reason)!
Recipe: www.bingingwit...
Music: "A Beautiful Life" by Broke for Free
/ broke-for-free
Babish Cookware on Amazon: bit.ly/babishstore
Latest episode of Being with Babish!
• I Surprised My Brother...
My playlist of preferred cooking tunes, Bangers with Babish!
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Binging With Babish Website: bit.ly/BingingB...
Basics With Babish Website: bit.ly/BasicsWi...
Patreon: bit.ly/BingingP...
Instagram: bit.ly/BabishIn...
Facebook: bit.ly/BabishFa...
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These nachos clocked in at 6.7 pounds, as I'm sure you were wondering.
too small, need more
I actually thought it be a solid 8
Still a pretty heavy digit 👀
Banish, I hope those nachos will be followed by a great cake next time
"nacho ordinary nachos"
Those are rookie numbers. Gotta pump them up
When you put a garlic in an acid, allicin reacts with the amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which causes the change of colors :))
Was looking for this. Thank you!
And there it is. . .
Thanks smart person!
thank you
Thank you smart person in the comment section
"Yo bro you want some nachos?"
"Oh yeah sure thanks bro."
*>Is gone for three hours*
its 10 minutes video how
@@JTKK9 Three hours and 10 minutes
Maybe my dad is raising his own cow to milk?
@@saint_lewis he's taking so long because he raised a male on ""accident""
@@puzzled-head3493 milk is milk
Naturally occurring sulfur in the garlic interacts with an acidic solution, jalapeno brine in this case, turning it slightly green or blue.
Yeah, science bitch!
Came for this
KV 778 honest question, why does this not happen with garlic stuffed olives? Does it actually happen but it’s not visible?
We need you highter. Here, take my like.
Online Blues food
Garlic contains an odorless sulfur compound called alliin. It also contains an enzyme called alliinase. When a bulb or clove of garlic is in its natural, whole state, the two chemicals have little interaction (and the garlic is relatively odorless). When you cut or crush the garlic, the alliin and alliinase are mixed, creating an organosulphate compound called allicin. This is what gives garlic its pungent odor and distinctive flavor. And that's why garlic gets only stronger the more you chop or crush it.
When garlic is combined with an acid (such as vinegar), the allicin reacts with amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which throw colors. Four pyrroles clustered together create green (this is why chlorophyll is green). Three pyrroles linked together creates blue.
A similar color-forming reaction can occur when the garlic is in contact with minerals from certain metals, including copper, aluminum, iron, and tin. The minerals can come from pots or pans made of those metals, or it can come from trace minerals in the water.
You’re welcome!!😁
Thanks
Thank you science dude for making garlic less confusing
Nice copy and paste
@@Boss-cv3uc This comment did explain it more thoroughly 🤷♀️
You’re so smart!! Thank you!!
I love the whole thing, but especially that part where you added the cayenne. Nicely done!
Awesome to see that you watch babish.
My favorite crossover!
I’m so glad I ran into this crossover 😂😂
It’s like Marvel vs Capcom!!!!!!!!
* Mr peanutbutter voice* Food Wishes and Binging With Babish ?! What is this a crossover episode?
Kristen Bell actually ended up bringing that full plate to her trailer later that filming day and ate it. What a life to live.
I would. Some guy brings some rad nachos to a movie set, you can bet I'm gonna eat em.
Goals
My hero
I mean- why wouldn’t you?
What episode was the nachos from?
Dayum, I wish I could afford to spend $60 on nacho groceries. That looks glorious.
Update: I’m broke but did it anyways. $67 on ingredients, and it was AMAZING
That sounds awesome! Am I invitted next time you make it? I make a mean guacamole.
maybe that's why you're broke
@@Sinra364 Let the person have thier joy.
Rahul Prasad being a busy full-time student is primarily why I’m broke. Occasional treats like these monster nachos are a small price to pay to maintain my sanity.
Good for you!!!
babish: takes 3 hours to make 7 pounds of nachos with 20+ ingredients
me: microwaves tostitos with shredded cheese and taco bell hot sauce packet
My cousin and I literally microwaved nacho flavored Doritos with slices of American cheese on top. Multiple times. I think we've all made our own "broke" nachos before.
you are a true craftsman
Please commit Alt+F4
@@Someone-sq8im W
takes 3 hours to make nachos that barely have any meat on them smh
"There's absolutely NO way you can make nachos complicated."
Babish- "Hold my tiny whisk"
That is truly the best thing I have ever heard.
Kaht'Tah R. Yes
Kaht'Tah R. It’s really not complicated
I laughed out loud so hard it scared my mom 😂
Yup 😂
“Stoned friends in the other room” you are the single kindest man on the planet looking after your stoner friends like that 🤣
I dunno.. He did use some store-bought chips. My understanding is that stoners are very particular about what they eat when they're high.😜
@syzygynoon I must be different then, anything that crosses my path ends up in my stomach haha, this is gods gift, this man is a hero 😂
@@SyzygyNoon Nah, just everything is good
SyzygyNoon no they ain’t
Wait wait wait what if he smokes?!
4:20 Hey a chemist here, in case you‘re curious:
Garlic contains both the aminoacid alliin and its corresponding enzyme alliinase. Normally they‘re perfectly separated in the garlic. However when you crush the garlic the two mix together (This is also how the characteristic smell of garlic forms). Some of the products of this reaction are so called thiosulfinates. Those further react together with the help of vinegar and heat to form colorful pigments.
Thanks for the explanation 👍
So, as Brad would say, kind of an epoxy... :P
biology fucked me up why do i know what amino acids and enzymes are
Thanks
So, in this case, they worked as a titrator then ?
This is the set of recipes I always come back to. And while I don’t do everything because I am VERY cheap/lazy, the stuff you showed have exponentially improved my nacho game
Where do I apply to be “stoned friend in the other room” that gets Andy’s delicious food brought to me?
I second this. Application please!!
Has anyone found the application site? Asking for a friend >.>
@heather gonzalez I am the friend
I would pay exorbitant amounts of money for this privilege
For real, that has to be the life
Imagine being stoned having the munchies kick in and babish brings in a plate of his homemade nachos. That's like meeting God himself
Homie Doge my thoughts exactly
Dude weed lmao
This is why I gotta make friends with chefs 😂😂
Damn didn't expect 300 likes 😂😂
Now it's 800 time flies by when you enjoy life 🍁🍁
@@tylerlackey1175 Huh? How come some kids make replies like that whenever weed is mentioned in a comment?
Binging with Babish: "Ok we're going to do something easy."
Also Binging with Babish: *Spends over a day making nachos*
I mean it really is easy!
for Babish at least...
You could always skip making your own chips pickling your own jalapenos
@@bobjoe1832 You can actually flash pickle jalapenos. The whole process takes about 45 minutes and are ready to eat.
And that’s a day very well spent. 😂🤤
Nobody:
Every math teacher ever just saluting to binging with babish
As someone who started watching Food Wishes about a decade ago and has really learned a ton from the channel, I loved the subtle reference to Chef John’s cheesy jokes. A nice little respectable nod from one fantastic chef to another.
*adds cayenne pepper*
“You are after all the Chef John of whatever’s going on”
The cayenne master !
awesome reference haha
I love that he made that reference, awesome.
Still waiting for the Chef John collab.
Chef John > Babish.
@@failedsavingthrow7858 If you dont reference Chef John (FOOD WISHES) when adding in Cayenne, you cant call yourself an accomplished UA-cam Chef
"You're after all Chef John of whatever's going on" This is a realistic depiction of my life
time?
I appreciated the Food Wishes reference
Such a nice little nugget for the Food Wishes watchers. Highly appreciated.
@@arvid3481 4:57
I love it when the cooking channels reference eachother.
When the garlic turns blue: chapter one
The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic's flavor). When these enzymes are activated by mild acid, they produce blue.
Wait. So both the enzymes and the acid are inside the garlic? And how do these enzymes get activated?
@@lilmess5234 it’s activated by the ‘mild acid’ in the vinegar which is around 2.5 on the PH scale, which isnt actually that mild 2.5 is kinda strong also I’m like 99% sure so if I’m wrong and someone knows exactly how it happens please tell me
@@callumlee8482 I don't know whats in vinegar, but I'm guessing its probably dilute
@@robey2516 You're absolutely right, vinegar is pretty much dilute acetic acid. when the garlic gets crushed/chopped/etc, it allows those compounds to interact with the acid to give us the reaction
The clever guy I paused the video for.. Found you :)
I LITERALLY drooled on my shirt when he tried the nachos at the end because indeed, nachos, are the best.
"How reusable is this oil?"
" *VERY* "
*"Deeply Very"*
"How reusable is this oil?"
" Yes. "
Someone say oil?
You mean..........oily?
“Im pretty tired after my book tour glad we have something easy this week”
*proceeds to go as far as pickling his own jalapeños*
to be fair pickling doesn't take much work
Thedarkinsignia *last name missing* thank you
I think they mean how long they take to actually pickle just for some nachos
It’s a quick pickle and it’s pretty intuitive and painless.
@Rejix Gaming No, it's hal-o-pin-yos so... halopinyos
You legend, so happy you went back and fixed the “Naco”
I don't think he did, i love ya Babish, but the naco is nachos inside a taco.
I hate to disagree, but he still missed the mark. The "Naco" is taco meets nacho, meaning you must combine the ingredients of the two in order to do it justice. This was still just nachos wrapped in a tortilla. I love ya Babish, but it's still wrong.
Naco is a nacho taco
tacos can be anything wrapped in tortilla
"this is just nacho in a tortilla"
n i g g a w h a t
pls explain
@Amber Lomu
I hate to disagree, but you're the one who is wrong. He was clearly using a tortilla (which is what's used in a soft TACO) which is why he's able to make that bag look. Because it's not a hard taco shell, but a soft taco tortilla.
@@lemonzest8650 Order a taco from a place like taco bell, you don't just get a tortilla, you get meat/veges/cheese.
Then order the nachos, you get meat/chips/cheese.
Open your taco, insert nachos, pinch together like a teepee to close.
That's a naco IIRC from like a decade ago.
I have never seen anyone layer them before.... that is absolutely genius ... that looks awesome
"Hot roux, cold milk, no lumps." -Chef John
-Coach Taylor
-Michael Scott
I was super surprised when he said that.
Last time I made bechamel for an "almost" mac&cheese I thought I got the more mealy texture from the cold milk. No "lumps" certainly, but it wasn't perfectly smooth, either.
Something else then, I guess.
@@dowfreak7 You might have had too hard a cheese. Very aged cheeses don't melt well. You could have boiled the milk which can cause it to separate. If you didn't whisk the flour enough when making the roux it could have had small lumps. if you used pre grated cheese the starch on the outside could have made small lumps. Without actually seeing and tasting it no way to be sure but those could all result in a mealy texture.
And a little bit of Cayenne
"I need something a little easier" literally made everything from scratch.
your mom is literally Hitler
He ain’t making croissants or butterflying a turkey. This is definitely something you can do in 30 - 45 minutes
@@johnsimon8457 r/woooosh
@@ajobapplication9707 this isn't reddit
have you seen his il timpano video, the man stayed up till four in the morning i think.
anything: (exists)
Babish: K O S H E R S A L T
GlazeBlazeGG hi
Well yeah it’s the perfect salt to use when seasoning to taste. That and the pink Himalayan salt from Costco. Iodized salt are just microscopic cubes of salt, kosher is uneven and flakier which results in it incorporating into a dish better than microscopic cubes of salt.
@@bluwolf098 the funny thing is that in this same dish he violates kosher laws as well.
GlazeBlazeGG fuck kosher laws, food leads you to be creative. Rules only hold us back.
GlazeBlazeGG he just likes to cook with it, he doesn’t really care about kosher laws
The Tootsie Roll owl was so accurate I looked away for a second and was like dang that sounded JUST like the owl.
The audio quality here is much better though
Babish is secretly a great impressionist. He did a spot-on Michael Caine at the end of the Teddy Brûlée video and a spot-on Arthur Morgan in the Bear Stew video
Babish : “I’m sure somebody smarter than me will talk about garlic in the comments”
Brad Leone: “Hold my Kombucha...”
Finally, another cultured soul who watches the rest of the BA test kitchen club 😭
Best comment on the internet!!! You the real one!
Legend
As Brad Leone would say:
“It’s the allicin”
God I fucking love this
christopher morgan naming my first child allicin
Who is that?
Hyng As From the It’s Alive series on the Bon Appétit UA-cam channel
Omg that was my first thought 🤣🤣🤣
"I'm quoting the owl from the Tootsie Roll commercial. You're probably too young."
No, Babish. You're making me feel old now!
I'm only 21 and I know that commercial well so don't worry you're off the hook
No kids still know it
@@jackjenkins168 my fucking 10 year old younger sister knows that commercial
@@Whitsoxrule1 im 16 and remember that commercial
*Echm* I thought to myself "CrUnCh, 3" so don't feel old just yet I am only 15 lmao
Am I the only human being that loves hard chips at first and then enjoys the soggy chips at the end?
Nah the soggy cheesy chips at the end of nachos is the best part
Nope, those are freaking delicious!! i have a habit of letting nachos sit so i can enjoy those first and turn the toppings onto the unsoggy chips. things get crispier as i eat or i can alternate between crispy and soggy! It's the best!!
Soggy chips are the worst
Nah the soggy chips rock
Depends if it's soggy with cheese, which in that case yes, but if it's just soggy from the heat; no.
That was a ridiculously solid Tootsie Roll Owl voice.
*tootsie pop
No No, he’s right. It’s a Tootsie Roll in the words of babish
I’m just glad there are other folks here who still remember that damned asshole owl.
Champloo Ronin Fuckin dickhead kept eating the tootsie pops instead of licking them.
@@JC-ln6on Hell, that commercial still airs sometimes. I literally saw it just last month.
Babish: *uses all this time to make nachos*
Me: *melts cheese above storebought chips* u n g a b u n g a
Ahahah that's too good 😂😂😂😂
In the microwave no less too 😎
bungo bango
Boonga banga
@@richieallan69 bingo bongo
Andrew: I’m quoting the Tootsie roll commercial with the owl. You’re too young.
Me: What heathen do you take me for
True, I've seen multiple times. At least 10.
i only know about it because my brothers have been seeing that commercial for 12 years.
I'm happy I got to see the commercials of the owl myself
That commercial is iconic. I basically have it ingrained in my mind due to it being played so many times
I recognized the voice but couldn't remember where it was from until he said it
"besides, the nacho laws are really more of a guideline anyway."
- long Juan silver
nobody:
Babish during any movie when he sees a food item: *write that down, write that down!*
Nice one
Nice 😎
Nice B)
Without the nobody, this could've been funny.
@@stevenrowan9244 But thats part of the meme format
He called himself “Babby” my life is complete
OMG I KNOW I FREAKED! I BLAME MYSELF!
I'm pretty sure he also recently said it in one of his other recent videos. Glad to see Brad's nickname stuck with him
Not until he calls himself babby driver it’s not
HOW IS BABBY FORMED?
Its because I called him Babby on insta lmao luv u babs😂
“Quick pickled jalapeño recipe”
*Brad Leone enters the chat*
You like jalapeno's Vinny?
Listen here vinny were gonna make a quick.....
Thought he was already in the chat ever since Andrew started calling himself "Babby"
"You're probably too young"
I was 18 when this came out and I got it, wonder how young is too young
I’m 13 and I got it, there’s your baseline
When did it come out? I was born in the early 2000s and got it
Oh man. To be one of Babish's stoned friends must be heaven.
Edit: Thank you for the likes my stoned friends, and thank Babish for fueling the munchies.
Oh! So nice!
JRabbit ikr. Just become obese
@@retrorezzierevived4910 I'm a stoner and a foodie, and I stay thin. It's about portions and about exercise as well.
@JRabbit I know, right? lol
that would be my heaven
"And now while they are devoured by stoned friends in the other room" this caught me off guard and was amazing
Bro I wish I was one of his stoned friends ;-;
At the beginning he said he's still fryed. 0:33
I wish I was one of his friends
@@BestScenes101 He meant he was tired from the tour lol
His brutal honesty is my favorite
Your friends have to be the luckiest stoned people in the world.
Nice!(420 likes)
@Paul von Hindenburg ... I've never done drugs and even I think you sound stuck up
@Paul von Hindenburg drugs are for people who dont hyperinflate their economy
@Paul von Hindenburg Drugs were made for people like you. Try some weed sometime, might get that stick out your ass.
@@pinketernal6531 damn str8
“the flesh of 3 small ripe avocados” this made me chuckle
"you are the chef John of whatever's going on"
First smile of the day
:)
Chef John is the man!
need some food wishes collabs with all my favorite food/drink youtubers tbh
I loved that callout to my other favorite "how to" cooking channel.
I showed my mom the jalapeño part where you make your own jalapeños and guess what, It’s been a year it’s now a family recipe. Our house literally smells like vinegar at all times.
Happy about the jalapeño part, feal so sorry for you on the vinegar part, because perseonaly I think it is hard to stay in a room that smell like vinegar
@@ThatOneFungus I love vinegar and I think it tastes delicious . I'm not joking
@@emerymarchand1571 English people actually drink vinegar when eating fish and chips.
@@burnttoast9081 no wonder their teeth look like that
@@burnttoast9081 no we dont?
To anyone who sees this: build the nachos directly on the metal baking pan staying with a layer of cheese. After baking, the bottom cheese gets crispy. Next level stuff.
"One, a twoHOO, a three..."
Hey I got that reference. For you see I had a tv in the 90's as well.
* or early 2000s
@@Spooky-Sara thank you
That commercial is still on tv.
@Sir Solid Snail the toostie pop lollipop commercial
Babish: I'm quoting that old Tootsie Roll commercial with the owl
Me: It's Tootsie POP you uncultured swine
Babish: “I want to do something a bit easier”
Also Babish: “now grate two pounds of cheese”
Food processor is your friend
@@mamaowlbear3366 For clarification, use the "shredding attachment" of your food processor (sold separately). Do not food process cheese. That would just make you sad.
@@ObitoSigma lol fair enough, I assumed everyone would have that. A lot of times they are sold with the extra blades.
creates own pickles
But kitchenaid stand mixers have a cheese shredding attachment
“You are after all the Chef John of whatever’s going on”
Yes 👏🏼
We need the foodwishes - babbish colab.
@@brasshart8935 YES!
i thought I'd picked up quite a few Chef John lines in babish's video's, i love that this confirms it!
I came here to say this, and upvoted and commented since this comment was already here.
That was awesome.
Can we just talk about how soothing his voice is
There's a gene that allows people to taste the chemicals in cilantro. Without it, people say it tastes like soap. So no one is crazy for liking or hating cilantro.
To be specific, it is a variation of the Olfactory Receptor 6A2, and the reason why it taste like soap is because cilantro contains aldehyde chemicals, which are present in soap, stinkbugs and cinnamon.
@@cesarrivaux3198 I'M NOT CRAZY FOR TELLING PEOPLE CHOPPING A TON OF CILANTRO AT ONCE BEGINS TO SMELL LIKE A STINKBUG!!!! THANK YOU!!!
@@BigZach77 Look for groups called "I hate cilantro" and "I hate coriander" on facebook. You are not alone in this.
@Lisa Kerekes don't get me wrong, I love the taste, but I've said that chopping a ton of it at once smells like a stinkbug and I'm often met with crazed looks.
@@cesarrivaux3198 that pretty odd group not gonna lie
I love the fact he pointed out that his friends were stoned in the other room, and brings them 7 pounds of nachos. That's heaven right there
Goodness me...
Imagine losing a friend like babby who makes you the best food you've ever eaten every week, that must hurt more than a divorce
@@manastiwari324 For a divorce, you have to get married first.
@@tejaskulkarni4579 Thank you Sherlock
You described an average mexican saturday
I am so unbelievably jealous of his stoned friends
IKR
2:55
"Nothing else goes with guacamole."
Mmmm... I don't think so man.
Guacamole is supposed to be a fairly simple recipe
8:23 This mans just shuffled a deck of tortillas 😂
He is officially the God Of Home cooks. 🙏🙏🙏🙏
*Yugioh has entered the chat*
Deal me in...
Thee SharpShooter haha at the end of the episode he shows the full thing unedited 😂
9:43
That's what mexicans do XD
My new tinder bio “ still nacho ready even after a soak in the tub”
"He just turned blue. Apparently it's just a chemical reaction, involving, you know, acids, so it's perfectly safe."
*swipes right
Stan you pervert
Winter Winner r/youngkidsyoutube
"crunchy gooey and also a little disgusting"
why is nobody talking about Babish’s dance as the chips are soaking in the water
Yes
good eye
Pic checks out
Igor de Carvalho Mariano lmao
Who gives a shit
I did this eight years ago, the homemade nachos magically disappeared! Need to do this again! So delicious. 🤤🥰😋
Hello. How are you today? I have to say that your profile is beautiful and your article is worth reading.
"A one,
A two,
A three..."
*crunch*
The world may never know...
Conner McCollum wonder how long he waited to use that one.
and everyone in the chat over 40 immediately checked the comments to see who else picked up on this reference.
"....ask mr. oowwlll.."
When he said your to young it hurt because most probably are😂😢
Joey Clemenza I’m literally 13 and this commercial constantly aired when I was like, 7. Most people know the commercial.
Can't help but read it in the voices
"I'm burnt, so I need something easy." **pickles own jalepenos**
It's easy to throw various vegetables and such in a jar...
Also those pickled jalapeños are BOMB.
This is how chefs are. The other day I needed something "easy" so I made chilli and mac and cheese from scratch to make chili mac.
@@rustyshackelford312 wow you're so cool, please share more stories for everybody who asked you
@@thefolder69 nah bro dont be rude let people flex a little aint no harm in it
FYI: I find that using a bit of avocado oil in the guacamole will prevent browning for the (typically short) lifetime of the dish.
I used both avocado and olive oil in my guacamole, but olive oil yields a longer shelf life.
How much 🥑 oil to each 🥑??
@@s.engelsman4521 Not much oil required to do the trick. I've never measured but would make a guess at 1/2 teaspoon per medium-sized avocado (obviously avocado size/meat yield would play a role).
Lemon stops browning completely
@brianna richards
That's what I do with mine, juice a fresh lemon & mix it in. Puts a nice tang through it.
i have the biggest weakness to nachos. i promise you could serve me the most basic nachos and i would enjoy it like i was biting into the clouds of heaven.
The problem with nachos is that every single recipe seems to load all the toppings on top, once you eat the top layer you are done and all you got left is a bunch of dry crisps. For nachos, the nacho crisps should be layered with the toppings to make sure that there is not a single un-topped nacho.
YESSSSS I like to put the nachos in one bowl and the toppings in another
@@deathkiller275You mean you like chips and dip?
@@ytrobperez They really thought they did something there
@@ottohartmann7444 shhh don't tell them
Which is what he did! I think
"Chef John of.. whatever's goin on."
That gets a thumbs up.
Plus it came right after he mentioned adding cayenne. Can't get more Chef John than that.
I normally dont like jalapeños, but that quick-pickling method makes them so tasty! I just spent four hours making this recipe and it was 100% worth it.
Same, I only like pickled jalapeños
I used this basic recipe, plus some Mexican oregano, whole allspice, and whole coriander (added after the liquid/salt/sugar/garlic comes to a boil, reduced to a simmer and stirred for a minute, then continue with jalapeños), this morning, and it took about 15 minutes including the slicing. So easy, so good!
Interesting. Thank you
@@elizabethpemberton8445 I also added sliced carrots with the jalapeño's. Little bit of colour for contrast and hey, pickled carrots are great!
That's awesome! I admire the dedication
I made these the other day and they are the best nachos I’ve ever had
the chef john reference is just 👌🏾
IKR food wishes is awesome
Assalaamu Akylum sister!
Fuck off.
@@marjiarani4802 now that's just racist lmao
first thing i did when i heard it was look for this exact comment
Nachos : looking like a snacc
Me a lactose intorlent human : Its worth my bum bleeding
old cheese doesn't have lactose, parmesan is considered lactose free
OMG take the lactase pills.
It’s very worth. Don’t let your stomach stop you!!
Thats so me but with cheesecake, then I wonder why Im birthing Satan out of my asshole then I think back to my fatass stuffing my face with a slice of cheesecake 💀💀💀
Is it worth gassing your roommates, though? My mother refuses to accept that she's lactose intolerant and living with her is *not* pleasant.
chemist here
the reason the garlic turns blue when being boiled with salt and sugar is because it is slowly transforming into a smurf
gotta admit you had me in the first half
😂😂😂😂
oh.
🤣🤣
So it isn't easy way to make blue methamphetamine?
What he mentions at 7:40 about the guacamole and sour cream is so important. When I make nachos at home, I usually end up putting sour cream and guacamole into separate makeshift Saran Wrap piping bags so I can squirt them in drizzles all over the nachos.
you’re a genius
“Pliable to the finger, firm to the tap” - a phrase useful on so many levels.
Babish : Wants to make nachos.
- Babish proceeds to find film where nachos are on screen for 3 seconds
It's a hard job, but someone's gotta do it lmao
He could've made Death Proof nachos.
"You are after all the Chef John of... whatever's going on."
Ah, legends recognizing other legends.
"I tip my hat to you, one legend to another..." :)
This mexican nachos looks like dog tucker!
My mouth is the ocean right now🌊
Brad Leone, breaking through the wall like the Koolaid man: ITS THE ALLICIN
Genuinely made me laugh that one
Was praying this was here
Don't feel bad for using store bought chips at the bottom, the best part of the bottom of the nachos is grabbing a few crunchy chips and a few cheese soaked chips and chomping into them together. Delicious.
Hahaha I ruined it and made it 51 likes instead of 50
Dylan Dudley 😹 I can’t believe you’ve done this.
Dylan Dudley WHAT?!?! HOW DARE YOU. HOW DARE YOU ASSUME THAT I GIVE A FUCK
itsmereem month to late m8
Mr. Russet Potato i know
He didn't have to add cilantro but he did 😭
For us!!
Star Cherry it was probably parsley though since he was able to taste it
Soapy green stuff is the perfect description for cilantro
Y do he hate it
@@Jin-di9zv Because it's disgusting
just a random user he’s one of those with a genetic problem. Cilantro literally tastes like soap to him
the way he shuffled the tortillas like a deck of cards was very impressive
"got some stoned friends in the other room"
why didn't i have a friend like you when i was a stoner
idve died
As an avid stoner and aspiring chef, my friends are very glad to have me around after a sesh
If you are saying “when I was a stoner” you were never a stoner.
Every stoner needs a friend that can cook. Trust me. I smoke and I cook but there is nothing like a friend cooking for you when you're high. food makes every session a blessing. but friendship makes 1000000000000000000X better.
@@Simulated_lifeform broo. Us stoners don't need no more gatekeepers. Everyones welcome.
I'm so glad I wasn't cursed with the soap tasting cilantro gene
@@ddobermenn "Dat again".
@@ddobermenn why say it again when you can read it again my dude
@@ddobermenn There's a gene that allows people to taste the chemicals in cilantro, without it, some people say it tastes like soap. Hence me being glad I can taste the chemicals so no soapy cilantro
Yea you lucky potato. Im struggling
Diablo Loco i Got that gene, litterally Can not touch anything with cilantro. Pure soap
Made these with all the ingredients and they were bomb! 🤤
Imagine getting high as a kite when babish calls you and says
"It's time."
Thats a drop whatever you are doing and call an uber type moment
@@garrettblack9639 as I'm currently high as a kite and starving, I paused the video so it wouldn't be torture just hearing his voice and thinking of food, just to let you know that I'd probably run faster than the Uber like some Spartan Usain bolt.
Me: I can’t eat that, I’m lactose intolerant
Also me: my favorite food is cheese
To be fair, cheese has barely any lactose cause it's all eaten in the process, but I guess it all depends on how sensitive to it you are.
I'm lactose intolerant myself. Cheese is love
I feel like that's every lactose intolerant persons favorite food. We always want what we can't have.
Eat it anyway. Screw it. Don't wait for your next life and hope lactose is more agreeable the next time around.
with any other intolerance/mild allergy people usually avoid them but with lactose... you guys go "fuck it" and for that i greatly respect you. thats a real pro/con evaluation there
MOOD lol 😂 I'm lactose intolerant and I eat cheese all the time
Babbish: "Repeat... 1, 2, 3..."
Me: "I understood that reference"
yeah JoJo
Omg what is that reference it’s on the tip of my tongue
@@cannon_kelly the owl from the tootsie pop commercials
Logan M He literally says that in the video. We all know it’s from that, unless people here are commenting before the watch the whole video, which would be ridiculous..
GCarsk Lol ya I asked and then he said it
I've watched this video so many times and and I can't get of the " 80's fist bump of triumph" part. It gets me every time
nobody: okay but why cant i just use store bought torti-
andrew: let me show you why you absolute utter complete fool
"I'm quoting the owl from the Tootsie Roll commercial. You're probably too young."
That commercial is still airing...
Is it?
Yeah but who watches cable TV these days that is under 50 years old to see it?
I'm old enough to remember actually having cable.
RIGHT!!
I make a habit of watching this guy and then wonder why I’m hungry all the time
The way he runs across after leaving the chips in water will stay with me forever
Props for the tootsie pop commercial reference "A ONE, A TWO, A THRREEE".
CRRRUNCH!
first I thought it was stewie form family guy
I thought mrs doubtfire
i’m 23 and i seen that. am i old?
It was from a commercial for tootsie pops. Suckers with a chocolate center. Seen it as a kid in the early 90s.
"I'm doing the owl from the old Tootsie roll commercials. You might be too young to get it."
Welp, before I can legally even drink, I feel like I'm gonna be sent to the old folks home
It's from the 70s and as Far as I know they still use the 15-Second version of that Commercial to this day. XD
Thank you I knew I heard that somewhere
Right? You gotta be like 8 to not know what that's from
AlZed 99 hahaha
I'm 24, and I have seen that commercial several times as a kid. They would still air it. It's from the 70s, but it's iconic, and I'm sure it's still circulating around (not too sure, gave up cable tv 5 or 6 years ago.)
I need someone to make a loop and a gif of babish dancing at the end. Please
Here comes Brad Leone with his dissertation on allicin...
"It's like a two-part glue or epoxy!"
“it’s an allicin wonderland!”
"you gettin all this, vin?"
@@joeyclemenza7339 Who's better than us?
@Archive _ *3 seconds later*
OH MY GOD VINCE A DOG
Babish: **Cuts stack of tortillas into quarters**
White boy from Missouri: "Oh my gosh ... that's all they are ..."
Wait til you figure out a Mexicans made nachos for y'all.
are u the white boy from Missouri
I feel directly targeted...
thats me, but from Arizona lol
Im confused
babish: you’re too young to know the tootsie roll commercial.
**flashbacks to watching spongebob at 10 o’clock and seeing that commercial at least 100 times**
me: ok :/
krslyrics 69 likes
@@ohno4973 nani!?
issa joke
@@NakuruKouChannel issa also joke
FR bruh you be seeing stuff like that. I be seeing snackezees
Been looking for a nachos recipe I used 2 years ago and have finally realised I used this recipe 😅 glad to say I have plenty of time to make it 😁
"While they are devoured by some stoned friends in the other room" thats the best way to finish those nachos quickly.
Babish always manages to crack me up with his narration over the video
Yep that's a stoned friends dream....
Austin Snyder I’m still waiting for Bong Rips with Babish
@@blakeog2034 I wish I was that stoned friend but I'm usually the cook
They went to a good home.
Me a former spanish speaker: "Queso" and "Cheese" aren't the same?
Babish: well yes, but actually no
"keh-so" is Spanish for cheese, "kay-so" is American for a Mornay sauce with tomatoes and chilis.
How are you "a former spanish speaker"? If you know the language, you can still speak it even if you now talk mainly in english.
ultrix soma over time people forgot languages if they don’t speak them, I spoke Russian a lot when I was younger but I don’t live with my Russian parents now and therefore my grammar has decreased in quality and I find myself forgetting a lot of words
When you see Americans talking about queso, it's generally a shorthand for chili con queso.
I, an American who grew up speaking Spanish, have this same reaction. I think it must be a regional (idk what region) thing that has since spread around the country. I didn't really hear it as an established term until I went to college on the east coast (grew up in CA and CO). It's definitely still weird though.