Cajun Food | Basics with Babish (feat. Isaac Toups)
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- Опубліковано 11 вер 2019
- This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe: basicswithbabish.co/basicsepi...
Check out Isaac Toups' restaurants:
toupsmeatery.com/
toupssouth.com/
Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs - Розваги
Why’d he have to wear a blue shirt to the shoot, you can’t tell who’s who
Facts
Please tell me you decimated that pork belly. Ive never heard of that and it looked insane.
That was fun
Well one of them sounds sick as heck
I thought it was beautiful coordination.
Isaac Toups is what Babish will grow up to be if he gets watered regularly and plenty of sunshine.
Sarah Holiday I just imagine babish sitting in the corner dry and surrounded by darkness while watching Isaac getting watered outside.
*moonshine
And beer
😂😭🤣😂😭🤣😂
you must watair your babbisch or elas he will not groawh
"I got this cool whisk you can use."
"Yeah let's try that."
*sets it to the side and never touches it again*
lol
God help him if that was tiny-whisk being neglected...
Time stamp?
Chasen Tom 4:10
Some people just can't handle the full power of the Tiny whisk.
The tension between "Don't worry about it" and Andrews's extremely obvious physical restraint from worrying about it is making this so much funnier.
How do you not have replies? First
Andrew frantically trying to damage control Isaac's complete and utter disregard for measurements is possibly my favorite thing on this entire channel.
Something similar can be found with Gordon Ramsay when he tries to learn about Malai cooking; hilarious.
@@KissLimeBlondie Gordon
Southern cooking in general doesn't really involve measurements as such, it's about knowing what a dish should taste and smell like as you go through the stages of cooking.
My granny used to say that recipes are for baking, cooking is a heart thing. And also that nothing ever got ruined by adding a little bit of bacon grease.
Just like what Uncle Roger says, "Just use feeling." I live by this mentality... except when I'm baking.
@@GavinPetty he also said “you use finger!” . . . Just like auntie helen
Wow city babish and country babish this is great
*bayou babish
He doesn't sound country listen to how he says sausage. Like a northerner or sum
@@camilleguidry5889 *Bayou with Babish
Camille Guidry with that name I know you from Louisiana too
@@zackzettle6890 lmao its always funny to me how much nola natives sound like northerners yet how much they also hate northerners
why does the video start with you standing next to you
🤣🤣
It’s him and future him
It's the before and after hahaha
It's him if he moved to New Orleans lol
That’s the first thing that went through my mind when the video loaded
"You can always add more seasoning"
*30 seconds later*
"All the fucking black pepper"
Isaac completely throwing measurements out the window and simultaneously giving Andrew cooking tips has to be the funniest thing I’ve seen on this channel
Cooking is both an art and a science. Toupes leans towards the artistic side, while Babish is more scientific in his approach.
lol, that’s actually so true. (Isaac Toups is my dad) and the way he barely measures when he cooks is hilarious. His food always turn out fantastic though.❤
this looks like a "don't talk to me or my son ever again" meme
Lmaoooo
Take your kid to work day.
Spicy babish would be shean evans? I mean we need to give him a beard first but otherwise hes there
babish's first mistake was expecting cajun food to have any kind of measurement aside from eyeballing
Any kind of soul cooking doesn't have measurements, you stop when your ancestors yell at you lol I'm french (mainly) and have always cooked like this
I’ve been taught how to cook by my Mah and Pah, I swear not a single measurement was made in the cooking
@@TheKing-nv8my Yep! The only measurements mine taught me to use was a palm, my eyes, the pot everything went in to & use my tastebuds as I went along. 😁
As an Asian (yeah, I got a Latino name but I'm all Asian), I was only taught one measuring technique when cooking: that first line in your finger is where the water should be when you cook rice
Wait, you're supposed to measure when you cook? I thought you just eye balled the ingredients till you got a meal
As someone from Louisiana, this is literally the first time ever, that I'm not disappointed in a youtube video about cooking from Louisiana. And thanks to our Cajun chef for making the distinction to correct someone from saying Creole instead of Cajun. Very different styles and flavors of cooking!
Ikr? I could smell through the screen and I got nostalgic
creole/nola cuisine usually = adding tomatos....
I heard the difference is that Creole is city while Cajun is country.
@@blackjac5000 noooo. Cajun is from the Acadian people who migrated from french Canada. Creole is the mix of African, Spanish and French cooking found prevalent in the South East part of Louisiana. Cajun is more South West and South Louisiana by the swampy areas on the coast.
Isaac is a great ambassador for Louisianan cuisine. My sister gave me his cookbook for Christmas, and even though my gumbo wasn't entirely true to the recipe (can't get Andouille here in England so I had to use plain old smoked sausage) it was still absolutely delicious.
As a cajun I was sitting there like there's no way he can make a roux in 5 minutes without burning it. Now I'm like you mad genius. Don't think I could pull it off but very impressive.
It seems to just be a factor of heat and balls to be honest.
@@CallanElliott
I tried that. Now I have a $30k hospital bill with a 95% chance of impotency
I've done it once and nearly burned my hand, but I toughed it out. Worth it, but be ready for your hands to hurt!
Paul Prodhomme made his roux in about 5 minutes, I believe.
I've never made one in five minutes, but I have made one in about 15 minutes. I use lard rather than vegetable oil.
Babish: How do you make gumbo?
Isaac: *unceremoniously*
😂😂😂
Yohan Scoobuko 😂
Babish will be finding green peppers and garlic bits in his kitchen for years.
And garlic on the ceiling
"Be gentle with the garlic"
Why do you think he moved?
Isaac: YELL AT IT
Babish: Move faster... please
lol
My grandmother thought me never to measure when cooking. She also told me that she will never bake because baking is an exact science and that not how she rolls. She has fed 4 generations; I'm am proud to have her recipes in my memories.
.
Yup. Baking is chemistry while cooking is painting. So long as you have a basic understanding of what generally goes with what, the kitchen is your canvas.
(foam about to overflow from pot)
Isaac: "I've never scraped the foam off of anything"
Babish: *nervous laughter*
I wondered if anyone else caught that
Eh, it's not that bad
Ha! I feel like Babish was having major internal anxiety attacks throughout!! He centered the pot! ( which I would have done) then tried to taste around the “oil slick” & def didnt want the lard in the dutch oven. This was fun
???
foam is the same as the liquid it rides on , just mixed with allot of air.
I'm glad you finally got to spend some time with your dad
Keaton Row 😂🤣
His dad actually appeared in a fried tomato recipe he did
@@zer0_zen189 oh god is he ok??
Or his twin brother! Lol
Which one do you think is the dad? Babish looks like the insurance-salesman-dad who gets to learn what his son does for a living.
"you gotta be very careful when chopping the garlic you dont wanna-"
*proceeds to remove any hope of life in the garlic*
"If cracklins had a sluttier sister" 13:04
Babby's face! He want's to comment but, just doesn't need to...
Isaac is the personification of “you’re doing amazing sweetie”
Isaac was one of my absolute favorites on Top Chef!
Your damn right
Awe thx bb lmao
I've never heard such a true statement
Yall look like alternate timeline versions of the same dude I love it. Love your vids!
Were watching this at the same time
Brother from another mother?
Came here to find this comment
Basics with Babish: Into the Babishverse
@@HollehhMarie I would watch that.
I would watch thousands of hours of Isaac Toups cooking, he's got such a wonderful presence.
I hope you know he was on Top Chef, I'm not sure which season but he's one of my favorite contestants of all time.
@@violetholiday Season 13, the California season. He's great in it.
Ive never heard of Isaac before, but within the first 2 minutes he just irradiated with southern hospitality and I loved it
I think you meant "radiated", things that irradiate are radioactive.
@@kaldo_kaldo and now a terrible song is stuck in my head
☢️😅💀
Andrew is NY Babish, the other guy is Cajun Babish. There must be countless other Babishes.
Grecia Gramajo Into the Babish-Verse
Is the plural term of babish babii?
@@hassanahmed5210 Blue flannel and a lot of 'ope's.
Imagine a German babish
There is a Chinese babish called 王剛
"like a tablespoon of spices?"
"yeah i'm not measuring."
Spoken like a true cajun.
You not from the south if you measure your seasoning🗣
@@hoodie7257 "How much pepper?"
*Sniffs for potency, pours the pepper*
"Bou' da much, cher."
Only weaklings measure seasoning
This comment thread is awesome! Okay, I gotta ask you guys -- because it seems we have a gathering of knowledgeable folks here -- as a Canadian who wants to learn the right way to make Cajun, who has the best channel for it on YT? I honestly want to know. The more obscure, the better! I want to see what REAL Cajun people are doing. I find the big channels a bit too, "Hollywood," for my tastes. I just wanna see some real Cajun dude that nobody else knows about, and study that guy's stuff.
@@Maplecook Isaac Toups is a real cajun. I’m not cajun, but I live in south Mississippi and was taught cajun food by cajuns I know. You could look up some of the old cajun chefs like Justin Wilson and Paul Prudhomme. There are some of their old stuff from the 90s on youtube here.
Isaac: "nothing fancy just a rough chop"
-Goes on to cut perfectly sized cubes of veggies.
Shows how experienced he is
I made the gumbo from this and it was the best dish I've made in my entire life.
i made it too! even my hella white Canadian fam loved it
@@c_darnell277 Cajun food comes from immigrants of Canada so kinda the perfect audience lol
Same ❤
Yeah, French Canadian here. I’ve made this exact same gumbo recipe and everybody loved it. The dirty rice is just a thing of beauty and the way he turns it into a jambalaya I thought was perfect. I’ll make that next.
Baby Babish and Big Babish make for great content.
@Raul
Now all we need is "sauce-whisk-Babish" and the trifector is complete
@@markzambelli you mean holy Trinity.
Raul i woulda said northern babish and southern babish
151Bryce bayou Babish and city Babish 😂
Chef John is the pope
The trick to cajun cooking: do everything unceremoniously
Joel Burch That ain't no lie, I have people asking for recipes and the best I can do is a handful of this a 3 finger pinch of that lol
Thank u for this comment
I read this at 15:12. Timing = Perfect
This is also how to cook African food
This is the first time I saw Isaac joke less, this is the first time I saw Babish laugh more than once. They balance each other.
character foils
I love that he is truly watching and learning from a regional culinary master. Even those who excel still have everything to learn.
"If you're somewhere on the planet and you can't get chicken and sausage, move." Godlike
I'm just curious if someone asked him for a vegetarian or vegan version. 😂😂
Hol’ up, this kind of stuff exists?
*Saudi Arabia has entered the chat*
@@parmeiladhevi8602 you can get close with sausage made from impossible or beyond meat. That would be a decent replacement.
But if you say vegan or vegetarian to this man he might cry lol
its gettting outta hand, NOW THERES 2 OF THEM
Where are those droidekas???
Holding cams
Basics with Babish with Babish
General Misquoty!
the cajun is in my ventilation shaft
Jaw-dropping inspiration. Like watching a Jedi and his padawan.
This was an amazing comparison
Lol...basics *with* babish indeed
As a bald guy, I feel super comfortable watching this episode.
"If you're in a place on the planet where you can't find chicken and sausage...MOVE." Words to live by. Thank you, Isaac.
He's basically dissing the whole North Korea
@@j.t8529 probably the most dissable nation on Earth
@@gregorsamsa1364 top 5 at least
I mean, real sausage is difficult to find in most grocery stores of the world. "Sauage" in non-western countries is basically highly processed hotdog that we find in bottom shelf. As for chicken, most cities of the world only get factory produced stuff which isn't great nutrition wise. Accessible pasture fed and raised chicken is a rare luxury only available in a small number of countries like the US.
“If you’re somewhere in the planet where you can’t get chicken and sausage: m o v e”
I feel called out
was looking for this comment to like haha
Maximus Corry Would you be willing to tell us where do you live then?
Reminds me of the Sam Kinison 'World Hunger' skit
@@Voknerech10Z no.
India. Lack of sausages.
Isaac seems like a guy who is just really fun to be in the kitchen with. The smashing the garlic bit was top notch.
I'm only three minutes in and had to stop an comment on the unbridled wholesomeness of this man
“You can call me whatever you want, just don’t call me late for dinner.” *words to live by*
Such a southernism...
That would look nice on a wooden sign in my kitchen. 😂😊
My dad would say that all the time he was from South Carolina I guess that saying is more popular than I thought
I was hammered at a bar one time and a waiter with a handlebar mustache came by our table. I said, “I enjoy your mustache, sir! Imma call you handlebars. That cool?” And he replied with that exact statement 👨🏻
I think EVERY GUEST from now on should dress exactly like babish, including the hairstyle. Only babish wears glasses tho, even if the guest does in fact wear them in there normal life
I think they should have mandatory bald caps too lol
Rachel Ray with a bald cap and beard.
so Babish will just be shinpachi from gintama as in only glasses
But what if you have the eye sight of a mole with your glasses off? ahaha literally tho, I am like Velma here without my glasses
Their*
Thank you so much for this amazing gumbo instruction. I got my roux done in 20 min and after a long simmer I had the best cajun food I've ever had. Seriously appreciate what you guys do, I haven't had much first-person learning experiences and watching great cooks/chefs really helps me improve.
Hey, I like your name!
"Everybody can get a Hersheys Cocolatebar" *me, trying to find one in Germany*
This is a guy from the Deep South; he's entirely unaware of nations beyond the 50 states.
Lidl has hersheys in some spots
@@dopaminedreams1122 for real???
@@bobafett4457 ye I got some today :]
Hersheys appears in the weirdest of places. Found some at Karstadt in the food section before. But I'm not fond of the stuff. Tastes really cheap to me. I'd pick a German or a Swiss one over Hersheys any day of the week (sorry muricans)
"You know how to make something cook faster? Yell at it."
*Babish proceeds to yell very softly at the hot oil*
And politely
O Mundo de Sophia me when I try to yell at someone or something 😂
Isaac: I've actually got it to under 5 minutes.
Andrew: *visibly recoils*
Timestamp?
Exactly why I love Toups (and cajun) food in general, inviting experimentation is so freeing when it comes to coming up with a meal on the fly.
The northern Louisiana version of gumbo has actually become my favorite. Roux gumbo with duck meat and deer sausage.
That's not from northern Louisiana. That's been a thing since the Cajuns hit the bayou.
@@nicchauvin1096 exactly lol,northern Louisiana is more dixieland than it is Acadian or creole
you ever make deer boudin? it’s amazing. my grandpa would make 1/2 and 1/2 pork and venison
0:01
- "Can I copy your homework?"
- "Sure just change it up a bit so it doesn't look like you just copied it."
- "Sure thing."
He’s literally Babish with more volume
Why does Babish look like he’s a kid being taught how to cook a meal by his father
I think it was more improv on their part
lol well he was humbly learning from a master and let him have the spotlight. It is change from food network shows (like DDD) where the host is supremely confident, all-knowing, and outshines the great chefs that are being featured
Humility goes far
@J K jaboody dubs version is good though
"If you call this food Creole one more time..." I'm scared for you Babish.
As a person from Southern Louisiana this made me very happy to see. Wonderfully done. Now I have to go visit the restaurant when I go back.
So far we have:
Nerd Babish: Vsauce
Cajun Babish: Issac Toups
We need to find the rest.
Canadian babish: Northernlion AKA Ryan
Music Babish: Adam “Nolly” Getgood from periphery
Neo-nazi babish: Andrew Anglin.
Lifestyle babish: Wheezywaiter
Into the babish-verse
When your parents pick matching outfits for you and your brother
Seems more like a brother set in his ways and a youngling that gets the hand-me-downs lol
8:11 😂
"Now what's the most important thing about cooking?"
babish: "drinking"
"Taste the food.."
Babish quietly mumbling hashtaggarlicbuddies is the most millenial thing i have ever heard from him
ok.
ok.
ok.
ok.
Ok
"what's the most important part about cooking?"
"drinking"
"taste your food"
22:45
"Think we swapped spoons, but... We're safe."
We were so innocent back then.
😂😂😂
i was like 😭 NO
Ah yes... the “before” times.
Oh man. 😣😒 I forget for a moment, and then people share spoons and I remember. 😬😷
Yes..... those times
This is probably my favorite Babish episode ever, these guys are great together
"You can call me anything you want, just don't call me late for dinner" xd
Issac: *eyeballing the measurements* 🍳👀
Babish: *physical discomfort* ._.^
reminds me of a skit on SNL where phil hartman plays the anal retentive chef, and is cooking with a cajun chef played by john goodman.
toups: "i've never scraped the foam off anything i don't think"
babish: *laughs nervously*
He didnt say that
@@aiboi4172 He did..? Did you watch the video?
He did.
"-the foam off any damn thing", not "anything I don't think".
Time stamp?
Babby should do a series called "Babish Abroad" where he travels to all of his favorite chefs kitchen of choice and learns their signature dishes and cooks along side of them then they sit down and talk about where their cooking roots started
Babby?! You utter creep.
bonus if the guest chef looks like the host HAHAHAHA
I like to think that there’s a council of Babishes all across the country, and Isaac here is only the second one we’ve been introduced to. Can’t wait to meet midwest Babish!
it is after all the Babish Culinary Universe, gotta throw some AUs in there somewhere.
Andrew: **offers Isaac a sauce whisk**
Isaac: **proceeds to not use it**
Poor babish lol
rip
Its Because that was a sauce wisk and he was adding flour and its texture became too heavy
@@tyllercalvert5586 but they were still making sauce...
Evelyn Buckels Did you see everything they added?? Why dirty up two utensils? It would be pointless
The Cajun way “Sprinkle and shake until the whispers of are ancestors say “Ah dats enough cher”
*our
sorry
Yes
FACTS!
My ancestors would scream at me and tell me that I need a degree in science
Can I be adopted by your ancestors?
Mine just keep calling me a lightweight.
the general attitude of this dude is "don't worry bout it"
Isaac: * Adds something unceremoniously *
Babish: * Slight Discomfort *
“Augh! This gumbo has too much pepper. I demand to see the cook!”
(Man with grapefruit sized wrists steps in.)
“Yeah?”
John Simon white people problems.
Come down to my level so I can tell you less pepper sir.
I have been on this earth for 15 years and never have I heard someone describe wrists as the size of grapefruits.
Ive lived in Louisiana my entire life and Ive never heard anyone complain about too much pepper.
@@trevorkimber7434 ive seen wrists the size of grapefruits but never heard them described as one
Isaac: "What's the most important thing about coo....?"
Babish: "Drink!"
Babish: "Creole"
Issac: *Issac Smash* "CAJUN"
This episode should have been subtitled, "Baldness, Beards, and Blue Shirts."
Don't forget Badasses.
Bears, Beets, Battlestar Galactica.
Black aprons
"Bald Badasses with beards wearing blue shirts and black aprons"
Dont forget the black pepper
"If you're somewhere on the planet, and you can't get chicken and sausage, MOVE."
I'm a southern boi as well. Great episode.
Evan Adams
>life without biscuits and gravy on a Sunday with the family
Why would anyone not have this in their life?
_Why even get up in the mornin if ya can't have sausage and gravy and grits and eggs?_
I'm from Maine, but I still have southern roots in the fam
I thought he said "moo" cause he started talking about beef products after lol 🤷🏻♂️
Same
I love how they understand each other’s sarcasm 😂🙏🏼
I'm a X-Men fan and a massive Gambit fan growing up, and I love all things Cajun!!! Growing up I've only had Cajun chicken but seeing these amazing dishes being cooked by a couple of professionals was fantastic and can't wait to have a go myself!! I enjoyed this and it's nice to see why Wolverine always called Gambit "Gumbo" haha!!!
Check out The Cajun Ninja here on UA-cam. Give his sticky chicken and his steak rice & gravy a try. Your stomach will thank you 😉
Gambit is so cool.
13:06
"If Cracklins had a sluttier sister"
Babish: (silently prays to monetization gods)
Issac here radiating pure Chaotic Energy and I'm living for it
Welcome to Cajun culture, we’re all chaotic out here :D
He's the original Scarlett Witch.
@@littledrummergirl_19 creole!
@@TheWingus both are awesome! (But gumbo is definitely Cajun 😜)
No life
I have literally been cooking this for Xmas for as long as this video has been out
I absolutely loved Isaac featuring this episode. He’s such a man of great charm, funny and whimsical.
"how long does this have to cool off?"
"until when you put it in your mouth and you don't go HEARARUGHARA"
"..."
I'm so happy that this is the first video I've seen with Isaac Toups in it
He'd literally rather injure his mouth than ever measure _anything_ in the kitchen. I _instantly_ like this man
Babbish: *is ceremonious*
Isaac: "ok, lemme stop you right there"
"Unceremoniously."
That food looks soooo good.
man, Babish's anxiety is through the roof! he handled it like a champ though and I am definitely trying this.
Isaac drops some wisdom bombs.
"Call me anything you like, just don't call me late for dinner."
"If you live somewhere you can't get chicken and sausage, MOVE."
"If you're in any place where you can't get chicken or sausage, Move." LMAO
Hes right you know
I can get chicken but not a lot of sausage varieties apart from shitty frozen frankfurters. Need to move a few thousand miles out.
@crzy J where i live there's only one type of sausage and no bacon, tbh i'm not a big bacon fan
Chef Toups understands that cooking isn’t following everything precisely it’s about feel and taste something that measuring can never truly replicate
I like how food flies all over the place when Isaac is cooking, I feel less guilty now ;)
I had watched this whole video a dozen times or more. I’m a chef in St. Louis Missouri. I’ve followed both of these guys from their start. I have the cookbook, Chasing The Gator that Isaac Toups wrote and Andrew’s cookbook as well. I can honestly say, there is at least 3 recipes out of each of these books that earned me my promotion as the sous chef for the oldest country club in St. Louis. Long story short, keep doing what you’re doing guys, it’s inspiring a lot of young chefs
@Paul Which recipes?! I'm thinking of buying both books
Paul R Brown That’s neat, congrats!
The Normandie golf club?
Nicholas Kenneth Paul Baskier in gumbo add chicken after it’s browned in oil it will finish cooking in the broth
STL gang.
you know you’re in a southern kitchen when you can’t find a measuring cup
Elizabeth Ladd honestly true my mother and father I’m almost certain either didn’t own a set of measuring cups or couldn’t find them and I own a set but they are mostly for decor and baking if I really have too
Yep. I can't find my measuring cup anywhere. I've been using a coffee mug to measure cornmeal for my cornbread for a couple of weeks. Eyeball the baking powder and salt. Two eggs and milk until it's the right consistency. Who needs to measure?
@@johnemory7485 dude aint that the truth!!
Isaac: “What’s the most important thing about cooking?”
Babish: “Drink”
That’s a mood fr
I have been binging these videos Andrew and I love your sense of humor! And I love that you're humble and enjoy what you do!
country babish: what's the most important part of cooking
city babish:drinkin-
country babish: taste the food
city babish: yeah... that
I would love to see a basics on Middle-Eastern and Mediterranean foods
Brian Hwang ...yes! And Indian.
Sorry friend but nobody wants to see babish make curry
I can help
My god, I’d love to see lamb shawarma.
kyle bennett i would.
I love this episode! The dynamic between Isaac and Babish is great fun, they work really well together
Best meal of my life in Houston. Dirty rice, alligator, crab cakes, catfish and bread pudding with whiskey sauce.
It's like city guy meets his country cousin 😂 great as usual!
I don't know about you guys, but one Babish has an entirely different accent than the other Babish
Alternate timeline Babish visiting our shitty one
@@FaerieDust hey now
@@whotoldyouthisurl you're an all-star
@@benbither4363 Babish is!
@@benbither4363 get your game on
I made the gumbo today and it's legit the best thing I've ever made. I've eaten a bunch of New Orleans gumbo and this video helped me recreate that magic.
Isaac toups is just class, much like yourself Andrew, these videos have made my quarantine/furlough less terrible! Thankyou and hope you are doing well through this awful time