hey, guys. why is this channel so popular? you all make your own butter??) i mean, no one does it... so why watch it? I'm not criticising. Just curious.
@@anvaryusupov8245 no one seems to get why I asked the question) I love cooking and I love films too! I just prefer more realistic videos where people use butter and cheese instead of making them themselves . I actually like to recreate these recepies in my kitchen and I'm not a fan of overcomplicating things by making my own eggs)))) but I get it. It's a fun watch.
A 4Chan user figured it out, they believe it's: Five burgers One chicken wrap One large fries Five regular fries Two large sodas Four regular sodas One six pack of nuggets One salad All in all that's a pretty big meal for a pretty big man, i too would also like to see Babish tackle a quisine of such a great magnitude.
Tip from a girl with a raspberry farm - 65g of sugar per 100g of raspberries is the correct (in my opinion) ratio for jam. I don't trust this cups nonsense
“Breakfast was Bond's favorite meal of the day,” Fleming writes in From Russia with Love. It's a hearty start to the day, typically consisting of bacon, black coffee, chilled orange juice, toast, marmalade and eggs-usually scrambled, though Bond is known to enjoy a late-night Eggs Benedict every now and then" Can you please do James Bond? Ian Fleming has written a lot of cooking and food in his books with James Bond - Including A short story almost entirely about James cooking breakfast.
Top tip for making scones - use a serrated cookie cuter not a straight edge one, this tears the edge of the scone rather than sealing it and allows them to rise more. You should not twist or wiggle the cutter to release the scone, just lightly flour the cutter before cutting each scone.
@@gentslounge It's also played out for many Chicagoans now. There are so many breweries around now that you never need to touch BCS again unless you want to shell out for one beer in the props. And this is coming from someone who has stood in line at the brewery on black Friday multiple times before.
AB and Goose Island hype the shit out of the release which causes people to go apeshit in return. In some markets this stuff will languish for months while in other places it's gone in a day. Just depends on how many beer chasers you have in your neck of the woods and whether or not Goose provides a sufficient quantity.
I make scones a lot at my job, and I've found that they don't rise that much in the oven. If you want thick scones (as you're supposed to split them in half), you have to cut them really thickly. Also, don't roll the dough out with a rolling pin! Traditionally, you pin them out with your hands, so you don't force the air out. Its better to make a few big scones than lots of small dinky ones :)
I dont think blitzing the butter to the level that he did was necessary for a flakier scone the chunks of butter should be bigger, and I would up the baking soda vs the baking powder to make sure I got a nice reaction with the buttermilk. Definitely agree cut em thicker and don't use the rolling pin.
I'm pretty sure we all can agree on that Babish is one of the UA-cam cooking channels that doesn't only follow the recipe but also does his take on it and improves it.
I love how wholesome and supportive the comments from these videos are compared to the rest of UA-cam. It's like a polite refuge from the usual madness, i love it
You can use the leftover liquid from the clotted cream for baking, use it to replace milk in the recipes. Or when making creamy soups too... it just makes everything wonderfully tasty and buttery (:
Hey! Nice attempt on the rarebit but here’s a few pointers if you ever try it again. I’m a Welshman and frequently cook this glorious breakfast treat. Crucial step in this is after the beer and before the addition of cheese add a shed-load of milk until you have a very thin bechamel sauce, it’ll thicken up but keep whisking and adding milk until you get there. Next add so much cheese that it thickens to the consistency of toothpaste (your saucepan will probably be over half full of product by this point). Now mix in between a teaspoon and tablespoon of English or Dijon mustard, dealers choice, English mustard gives more heat. Add a splash of Worcestershire sauce and fold in one egg yolk. If you’ve used cheddar the rarebit should be yellow, Red Leicester is fine too but gives a darker orange colour. The gloop can be seasoned to taste then applied liberally to some seriously buttered toast, by liberally I mean at least a centimetre thick of rarebit per slice, this is a sinful breakfast, enjoy its calories. Place under the grill, you’re not looking for melted cheese texture here, the sauce will hold it’s shape and texture but blister with one or two large brown/black patches on the surface. The entire slice of toast should be covered with rarebit to prevent burning. Serve and enjoy with a poached egg and the rest of that beer. Croeso (you’re welcome in Welsh).
Being Welsh I can say you pronounced it right! Rabbit like the animal! Some people say "rare-bit" but it originated as an insult from the English meaning that the Welsh were too poor to even afford rabbit so we would have this instead 👍🏻🏴🏴
*Finally the Live Streams are coming to UA-cam!* I only got Twitch for your live streams. It'll be nice to have everything in one place until your inevitable TV show launches.
Babish you are my favorite channel of all time, I’ve actually made your treacle tart, butterbeer, carbonara and I’m planning to make your chili, your the best dude!
hej! botpixel and action jackson. try making you own recipe, and ask him to make it, maybe maybe a bad idea, but try. it might make you better. you might even be as good as him to make a good origanel recipe. maybe.
It was the first time he laid eyes on Alma and was smitten by her youth and all he saw for his business and his future. It’s the only time he seems truly enamored.
"hilariously unhealthy" If you think of it as a topping like butter, to be used sparingly, or as an additive to occasional sweets, it's really not that bad. Clotted cream has 27% fewer calories per 2 tbsp serving than butter. Has 8g less fat (although the concentration of saturated fats is much higher in clotted cream so it's slightly more even), also clotted cream does have 1 whole whopping gram of carbohydrates. Not that clotted cream or butter are particularly great sources of vitamins and minerals but it does still have butter beat by having 21% of your daily value of vitamin A, a scant bit of iron, and some other trace minerals. Again, not eating clotted cream for health, just stating the facts. So, if butter is perfectly fine for your health, eaten in moderation as most people would suggest, clotted cream is even better. Just not by huge amount..
Babo, Mr. Rea, I dunno how many of these you read, but I wanted to share a little happy story on my road to recovery that you helped along. I've been dealing with an eating disorder for a long time now. The last couple years have been the hardest. This last year especially. The constant tedious counting of calories and obsessing over what is and isn't okay to eat had really worn me down to a point where I haven't even wanted to think about food, even though often times I'm quietly obsessing over it. Cooking and eating became this daunting task of weighing every single scrap and then documenting everything in a ridiculously detailed spreadsheet. And I hated it because I used to enjoy cooking. I got to the point where the only way I knew to avoid it was to just stick to a small handful of items I knew the calorie content of by heart. I even got to the point that I hated going to the grocery store because I knew I'd be buying the same things over and over, and would be tempted to buy foods that I felt were "wrong". A few months ago I found one of your videos by chance on Facebook and quickly headed over to your channel to check out more. And your videos somehow pulled me out of the rut I was in, and I've started looking forward to cooking again. It doesn't feel like some tedious task anymore. I'm still struggling with it a bit, but I feel like I'm somewhere closer to "normal". The videos you make have made me start looking at eating and cooking as something enjoyable again. You made me want to start working on recipes I'm interested in and made me want to play around with some of the meals I've made in the past. I'm still not where I need to be, and I still have a lot I need to work on. But for the time being, I'm not scared of mundane stuff like walking into a grocery store, or my own kitchen. Thanks for the help, my dude, and keep on making awesome content. PS; thank you for also being the one to introduce me to Brad Leone, that brilliant, chaotic bastard. How can I not want to cook when guys like you two make it look so awesome???
One of the things I love most about your cooking videos is even if you get something a little wrong or different you mention it and say what ours will or should look like and you just keep going. It makes it more personal and more unique because it shows that even a great chef like you makes some slight mistakes and that’s okay.
No, it's not. It's "Welsh rabbit." Alton Brown did an extensive bit on this, and the Wikipedia article also has a well-sourced discussion of the topic.
As a man with welsh family and lots of welsh friends, it’s rare bit not ‘rabbit’, Alton Brown apparently doesn’t know shit but if he’s never visited wales that’s understandable
@@benwalker2234 Thank you. "Rare bit" is the way my grancha said it, and I'm pretty damn sure he knew he what he was talking about. And I may be a huge fan of Alton Brown, but his Welsh rarebit looked nothing like the real thing.
I just realized something dude. The shit that you do for this show is amazing. I mean you out of your way to getting the right kind of cream for the show. I mean just wow.
Saucep'n is actually old school British pronunciation so fits right in here; I think cream freesh is a callback to a South Park episode. Personally I'm a fan of the over-aspirated Hank Hill H in "hwhisk"
It's rabbit. Rarebit is just a posh pronunciation invented by people who didn't want to sound like the peasants. As to why it was called rabbit, I have no idea.
@@wfcoaker1398 It's called rabbit becaused the joke, from the English, was that Welsh were so poor they'd put cheese on toast and call it a rabbit since they can't afford meat. Rarebit is of course a more recently invented word ( _minimum_ 60 years after this recipe started getting published in cook books) to distinguish the name of this dish from being confused with actual rabbit.
Loved this episode! Is that Chef John's clotted cream recipe I spy? IS THAT SMOKEY BACON TEA THAT MAKES ME FEEL LIKE A MYSTERIOUS ADVENTURER EVEN WHEN I'M DOING DISHES? Yes. On every level yes. P.S. I will never give up requesting the gargantuan spirit feast from Spirited Away. It makes both my weeb heart and gluttonous Bengali belly sing. Pretty please?
Jennifer Piazza Thank you, kind citizen x I watch Spirited Away for the food half the time :'D I think Feast of Fiction did a couple of the buns and roast pig on their channel!
Jeffrey Sherk Depending on how much you morale of course we make a LOT at a time! I would use about half a tablespoon if you are only making a few jars
Quick tip. You actually shouldn't roll out scone mixture. It ends up overworking the dough and makes them super flat. I've learnt from experience. You just want them to form naturally with no rolling :) just for next time :)
I thought the true green eggs and ham used green vegetables to get the 'green' part. But I also remember it not having any noticeable green colour on the eggs.
This video always makes its way back into my feed, and I always watch it cause that thumbnail looks so delicious. Seriously, no matter how full I am I get hungry seeing this thumbnail.
Joey Clemenza If you want the process to go faster you can just turn on the oven light and put the mixture in there for 2 hours instead of leaving it at room temperature for 12
I’d really like to see a basics with banish canning video especially with things that you can grow or harvest yourself like your basic garden vegetables or berries
My mother would say you handled that mixture way too much! Our recipe is remarkably different. We don't use eggs or leavening agents other than the leavening agents in self raising flour. Her scones are famous in our church and she's making 150 this year for our harvest festival cream teas 😍
Strawberry jam is my favorite. On white toast. Eggs over easy with bacon, home fries, black coffee, and a small apple juice to cleanse the palette. Make sure you got a bathroom nearby after you’re finished.
Now is the time for all the British people to argue over Scoen Vs Scon and Jam or Cream on top. But, yes, also some good comments, rolling isn't super traditional because of the small rise, a traditional scone is about an inch and a half high, hand forming helps some with that. The rue you made looks like a dark Orleans style rue, a British one is usually a little more blonde even with beer and Worcestershire sauce, and yeah, way more cheese usually! (and for the record, Scon for Scotland and Northern Ireland, Scoen for R.Ireland, London and E.Midlands, and everyone else argues about it. And also I was raised butter, then jam, then cream (and a real scone should tear not be cut) - but we do weird things in the midlands.)
I'm not sure about that regional divide. I'm a Londoner and rarely hear the proverbial "scone" - although I suspect it may be an age or class thing - older and more middle class people use it more in my experience.
I have made clotted cream with ultra pasteurized cream (only kind of cream I could find at our grocery store) and it turned out fine. Absolutely delicious.
You did a good job with the Welsh Rabbit except for a serious lack of cheese. It should be cheesy - cheese coming off the sides of the toast, oozing all over the plate.
We call it Rarebit so I think it’s the tomAto tomAtO argument so it doesn’t really matter 🤷♀️, plus that rarebit would’ve been so much better with more cheese and it being welsh cheese 🤤🤤
Not really the same, no, because the name 'Welsh Rabbit' was originally a joke, and the sense is lost with the change to 'rarebit', which was done just to add a fake air of refinement to a hearty dish. (One imagines an old lady in a tearoom somewhere thinking that 'rarebit' sounds *so* much more sophisticated). We can agree on your second point, however.
It was called Welsh Rabbit before it was ever called Rarebit. The joke is supposed to be that you, as an Englishman, demean the Welsh by saying they're so poor they'd call some cheese on a piece of bread a rabbit (since they can't even afford the meat of a garden pest). Rarebit is a word made up after the fact to distinguish this dish and has no other purpose or meaning.
Haha I watched this movie again recently. Glad I’m not the only one fascinated by the cafe breakfast. Which was filmed, incidentally, in Robin Hood’s bay, Yorkshire. A beautiful place.
-Dad can we make breakfast???
-give me 5 days....
hey, guys. why is this channel so popular? you all make your own butter??) i mean, no one does it... so why watch it? I'm not criticising. Just curious.
@@DanaJaneWriterwe like watching him cook either for actual recipes or pure entertainment. Your comment is a little disturbing tbh :/
@@heatsflamesman5353 What can I say? tastes differ
@@DanaJaneWriter I like movies and food (both eating and cooking). So this channel is perfect combination of my interest. And Babish is nice guy
@@anvaryusupov8245 no one seems to get why I asked the question) I love cooking and I love films too! I just prefer more realistic videos where people use butter and cheese instead of making them themselves . I actually like to recreate these recepies in my kitchen and I'm not a fan of overcomplicating things by making my own eggs)))) but I get it. It's a fun watch.
Make big smokes order from San Andreas it will make my life.
But nobody knows what's actually in his order. It's just numbers, extra dip, with cheese, and a large soda.
Rumour has it the number 9's are number 9's.
A 4Chan user figured it out, they believe it's:
Five burgers
One chicken wrap
One large fries
Five regular fries
Two large sodas
Four regular sodas
One six pack of nuggets
One salad
All in all that's a pretty big meal for a pretty big man, i too would also like to see Babish tackle a quisine of such a great magnitude.
Please do exactly this
it blows my fucking mind to think about someone ordering two different sized fries. What's the difference, other than amount?
Tip from a girl with a raspberry farm - 65g of sugar per 100g of raspberries is the correct (in my opinion) ratio for jam. I don't trust this cups nonsense
k
@@fxvtv who hurt you? Lol
@@reinerbraun503 dude everyone has their own experiences and opinions you dont have to be an asshole about it
@@reinerbraun503They probably make more jams on farms than Babish does in the middle of the city..
@@reinerbraun503
you should make a online guide on how to sound like an asshole
“Breakfast was Bond's favorite meal of the day,” Fleming writes in From Russia with Love. It's a hearty start to the day, typically consisting of bacon, black coffee, chilled orange juice, toast, marmalade and eggs-usually scrambled, though Bond is known to enjoy a late-night Eggs Benedict every now and then"
Can you please do James Bond? Ian Fleming has written a lot of cooking and food in his books with James Bond - Including A short story almost entirely about James cooking breakfast.
Breakfast is most important to us brits
Probably the inspiration for Archer's Eggs Wodehouse.
He also likes black coffee, Greek yoghurt, honey and two figs
Lest we forget Bond made his scrambled eggs with a metric ton of butter trust me it's amazing and don't forget the pink champagne
When did this happen!?!?!
Top tip for making scones - use a serrated cookie cuter not a straight edge one, this tears the edge of the scone rather than sealing it and allows them to rise more. You should not twist or wiggle the cutter to release the scone, just lightly flour the cutter before cutting each scone.
I have no cookie cutters. :( I just have a washed tuna can.
And if you place your scones closely packed on the oven tray, they tend to rise straight up, not slumped over.
Nobody:
Babish: I like tap water but I'd rather make my own.
WATER FROM THE MARTIAN
Few h20
@@plantbasedplant3505 remember when Matt Damon was trying to vaporize water for his plants
@@indonesianbassbooster5167 So he was just removing water from water?
First we're going to make our own water, start by combining two parts hydrogen with one part oxygen
'generously floured' is the understatement of the century
You could hand sculpt an albino out of that 1" thick coating
I have four words for you: "two shots of vodka"
Paul P
*thicc
Split Was Taken pretty sure she poured a liter, or more.
Split Was Taken LOL I love that video
@Tired Witch no.
In England we generally use back bacon as opposed to streaky, just for future reference if you want to be ultra accurate
Alexa Marie Rix
I think I have the same shirt you’re wearing in your pic
I’m from the uk and I can say that this is true but very wrong
You are from England and didn't pick up the biggest mistake... he put the cream on first.... I almost had a heart attack.
@@monixdoteexee2305 ari ari ari ari ari ari ari ari ari
Alexa Marie Rix us Americans perfer hambugers for brekfast
You would use one of the hardest beers to get every year to casually thin out a roux.
the regular BCBS isn't that hard to get ahold of though.
Didn't realize they made more than on version.... then again I am not a big stout guy.
@@gentslounge It's also played out for many Chicagoans now. There are so many breweries around now that you never need to touch BCS again unless you want to shell out for one beer in the props. And this is coming from someone who has stood in line at the brewery on black Friday multiple times before.
AB and Goose Island hype the shit out of the release which causes people to go apeshit in return. In some markets this stuff will languish for months while in other places it's gone in a day. Just depends on how many beer chasers you have in your neck of the woods and whether or not Goose provides a sufficient quantity.
A local liquor store to me still had a couple cases about a month ago
Babish: "Clotted Cream is Hilariously unhealthy"
Queen: *Eat Scone with jam and cream every day since immemorial times*
“Laughs in immortality”
Holy crap it’s chuck noris
Clotted cream is a horrible name for one of the best things about England.
The clotted cream is the only part of that that's healthy.
Her and her husband are literally immortal. One day they’re just gonna have to fake their deaths and hide away so people don’t catch on
I make scones a lot at my job, and I've found that they don't rise that much in the oven. If you want thick scones (as you're supposed to split them in half), you have to cut them really thickly. Also, don't roll the dough out with a rolling pin! Traditionally, you pin them out with your hands, so you don't force the air out. Its better to make a few big scones than lots of small dinky ones :)
Or u use carbonated lemonade
Love making scones at home - thanks for the tip! 😄
"A Few Big Scones" sounds like an indy British punk rock band from the '80s.
I dont think blitzing the butter to the level that he did was necessary for a flakier scone the chunks of butter should be bigger, and I would up the baking soda vs the baking powder to make sure I got a nice reaction with the buttermilk. Definitely agree cut em thicker and don't use the rolling pin.
butter(cubes) also need to be cold. let's be honest, his scones are a failure.
I had no idea that was Daniel Day Lewis until he said so... That guy doesn't play characters. He becomes another person.
Exactly. He's a chameleon in Hollywood
I know, right? I thought it was Ralph Fiennes at first.
Oh come on people
GrandmasterofWin then you realise that is the same guy in gangs of New York somehow
You probably remember him from there will be blood, it was so convincing that I genuinely thought that was how he acted in real life
you gotta do another adventure time episode to celebrate the end of the show!
Bacon Pancakes
BACON PANCAKES
Seth VDB you saw this comment a week later
CELEBRATING THE DEATH OF A WELL
-BELOVED SHOW.
I'm pretty sure we all can agree on that Babish is one of the UA-cam cooking channels that doesn't only follow the recipe but also does his take on it and improves it.
well that is literally what he does in many vids so yeah?
What‘s there to agree on? It‘s what he does
Stating the obvious and unnecessary is fun
Not in this case, though. The scones, jam and Welsh rarebit were not done well at all.
Improves? Those scones were practically 2d...
You should do something from studio ghibli!!! Please!!!
Jon Barker the freaky Spirit World food from Spirited Away
He's gonna need another sponsorship from Crunchyroll for that
Penguixia Crunchyroll has spirited away?
I AGREE
Best animated food ever. You can tell the artists have a real passion for quality food.
It's never a good idea to watch Babish while you're hungry.
I love how wholesome and supportive the comments from these videos are compared to the rest of UA-cam. It's like a polite refuge from the usual madness, i love it
You can use the leftover liquid from the clotted cream for baking, use it to replace milk in the recipes. Or when making creamy soups too... it just makes everything wonderfully tasty and buttery (:
This man pronounced Worcestershire sauce different every single time that i forget how it's supposed to be said.
timestamp in the video where he said that, please.
Depends where your from
Ngl I use two ways
Wuh-ster-sher
I pronounce it "Lee & Perrin".
Nobody:
Phantom thead: let's describe the entire meal just in case banish watches this
banish
bænish
banish
Bayniche
Stho bindin thith banish can mek frum phantom thead
“Use caution when eating this
You will get addicted and it is HILARIOUSLY unhealthy”
*Keto folks have entered the chat*
Toast and scones? Yeah so keto...
@@BeardyGit89 clotted cream you numb nut.
Ok but who eats clotted cream without scones?
People on keto tend to be dicks
@@thebeersy3294 That's because keto is rebranded atkins, and the lack of carbs is making them crabby
Hey! Nice attempt on the rarebit but here’s a few pointers if you ever try it again. I’m a Welshman and frequently cook this glorious breakfast treat. Crucial step in this is after the beer and before the addition of cheese add a shed-load of milk until you have a very thin bechamel sauce, it’ll thicken up but keep whisking and adding milk until you get there. Next add so much cheese that it thickens to the consistency of toothpaste (your saucepan will probably be over half full of product by this point). Now mix in between a teaspoon and tablespoon of English or Dijon mustard, dealers choice, English mustard gives more heat. Add a splash of Worcestershire sauce and fold in one egg yolk. If you’ve used cheddar the rarebit should be yellow, Red Leicester is fine too but gives a darker orange colour. The gloop can be seasoned to taste then applied liberally to some seriously buttered toast, by liberally I mean at least a centimetre thick of rarebit per slice, this is a sinful breakfast, enjoy its calories. Place under the grill, you’re not looking for melted cheese texture here, the sauce will hold it’s shape and texture but blister with one or two large brown/black patches on the surface. The entire slice of toast should be covered with rarebit to prevent burning. Serve and enjoy with a poached egg and the rest of that beer. Croeso (you’re welcome in Welsh).
Thank you for the tips!! I'm going to try to make this tomorrow! Appreciate it
Do you have the full recipe? My one attempt was more like glue.
Good god man that recipe sounds amazing
I was about to comment this!
Butter: Who are you?
Cultured butter: I'm you, but better.
Last
Yeah, scones need to be big fat puffy things. So good with jam and cream. It’s a delicacy.
And jam before cream unless you're uncultured swine from Devon.
@@Lamrett Or as we call it, correct
His voice in that scene is just so soothing, warm, I love it so much. Really makes me wanna watch the film, it looks fantastic.
Yes Phantom Thread is fantastic, so is Paul Thomas Anderson in general.
Watch it, it is very weird but absolutely worth the time
Make cookies like squidwards mom used to make
But she isn't really a good cook.
Bread Dude made a video on Grilled Cheese sandwiches. I assure you, it doesn’t matter.
Babish, PLEASE PLEASE PLEASE make meat pies / pies from Sweeny Todd!
I was going to suggest that for a Halloween special. I was even singing some of the songs from Sweeny Todd at work today.
I love meat pie (cause I'm from Africa(Nigeria) and it's what you would expect)…
He already cooked human in the Hannibal and South Park episodes
I also want a little priest!!!
Meat pies sound weird in New Zealand we just call the Mince and Cheese pies...best in the world :)
Being Welsh I can say you pronounced it right! Rabbit like the animal! Some people say "rare-bit" but it originated as an insult from the English meaning that the Welsh were too poor to even afford rabbit so we would have this instead 👍🏻🏴🏴
*Finally the Live Streams are coming to UA-cam!*
I only got Twitch for your live streams. It'll be nice to have everything in one place until your inevitable TV show launches.
Can you make the food that made Chihiro’s parents turn into pigs from Spirited Away?
Sean YES !
PLEASE
yeeeeeees
Thats a shit ton of food, but hey that would make for a good video
Yaas
That should ve for 5 mil
Babish you are my favorite channel of all time, I’ve actually made your treacle tart, butterbeer, carbonara and I’m planning to make your chili, your the best dude!
he made me decide to start learning how to cook! i've nearly perfected burgers thanks to him
botpixel he made me want to cook too, I enjoy it a lot
hej! botpixel and action jackson. try making you own recipe, and ask him to make it, maybe
maybe a bad idea, but try. it might make you better.
you might even be as good as him to make a good origanel recipe.
maybe.
How did the recipes turn out? Were they delicioussssssssssss?
Pfffftt please!!! I’ve made over 20 of his recipes! Lmao I like how he inspires people to cook tho. It works on ne
I rewatch the intro to this every once in a while cuz his voice as he orders food is incredibly soothing. Just me? Cool.
I love the way he says "scones" i don't know why, it just sounds so, smooth
Me too
It was the first time he laid eyes on Alma and was smitten by her youth and all he saw for his business and his future. It’s the only time he seems truly enamored.
Same, did that today in fact
Gotta love Daniel day Louise
"hilariously unhealthy"
If you think of it as a topping like butter, to be used sparingly, or as an additive to occasional sweets, it's really not that bad.
Clotted cream has 27% fewer calories per 2 tbsp serving than butter. Has 8g less fat (although the concentration of saturated fats is much higher in clotted cream so it's slightly more even), also clotted cream does have 1 whole whopping gram of carbohydrates. Not that clotted cream or butter are particularly great sources of vitamins and minerals but it does still have butter beat by having 21% of your daily value of vitamin A, a scant bit of iron, and some other trace minerals. Again, not eating clotted cream for health, just stating the facts.
So, if butter is perfectly fine for your health, eaten in moderation as most people would suggest, clotted cream is even better. Just not by huge amount..
Oh well mate
If you're using clotted cream in the same quantity as butter then you're doing it wrong. You need to drown that bad boy in it.
>implying I don't drown my biscuits in butter
What’s your source for these stats?
@@Burntlego Google
Babish: "this is hilariously unhealthy"
Me: *laughs into my forkfull of frosting"
So glad I'm British and can buy clotted cream easily
I can buy it pretty easily in Florida too but it’s damn expensive.
Katie Shaw what exactly is clotted cream. I watched the video here but what is it
Jessie Gutierrez it a thick cream, that can be spread like butter on scones.
@Katie Shaw Maybe we can buy it over here but I bet it will not taste like the home made stuff.
Mark Lis hahahahahahaha this is too good
"You can also use kee-fer"
He means kefir
*laughs in slav*
Boris Blyat!
@Paladin JN01 you mean laughts in obesity and overconfidence?
@Paladin JN01 pretty sure Keifer Sutherland is a canuck so you should be laughing in maple syrup.
Stef Eckford * laughs in winter *
@@batt3ryac1d He is also a commie.
Since Adventure Time aired its series finale, you should make either Special Sentient Sandwich or Royal Tarts to honor the series
*EAT MY TARTS*
YES
Yess I cried alot when watching it
Bacon Pancakes, Making Bacon Pancakes...
Babo, Mr. Rea, I dunno how many of these you read, but I wanted to share a little happy story on my road to recovery that you helped along. I've been dealing with an eating disorder for a long time now. The last couple years have been the hardest. This last year especially. The constant tedious counting of calories and obsessing over what is and isn't okay to eat had really worn me down to a point where I haven't even wanted to think about food, even though often times I'm quietly obsessing over it. Cooking and eating became this daunting task of weighing every single scrap and then documenting everything in a ridiculously detailed spreadsheet. And I hated it because I used to enjoy cooking. I got to the point where the only way I knew to avoid it was to just stick to a small handful of items I knew the calorie content of by heart. I even got to the point that I hated going to the grocery store because I knew I'd be buying the same things over and over, and would be tempted to buy foods that I felt were "wrong". A few months ago I found one of your videos by chance on Facebook and quickly headed over to your channel to check out more. And your videos somehow pulled me out of the rut I was in, and I've started looking forward to cooking again. It doesn't feel like some tedious task anymore. I'm still struggling with it a bit, but I feel like I'm somewhere closer to "normal". The videos you make have made me start looking at eating and cooking as something enjoyable again. You made me want to start working on recipes I'm interested in and made me want to play around with some of the meals I've made in the past. I'm still not where I need to be, and I still have a lot I need to work on. But for the time being, I'm not scared of mundane stuff like walking into a grocery store, or my own kitchen. Thanks for the help, my dude, and keep on making awesome content. PS; thank you for also being the one to introduce me to Brad Leone, that brilliant, chaotic bastard. How can I not want to cook when guys like you two make it look so awesome???
Much luck to you
Pepsi
awh thats so lovely i hope youre doing well ! !
I'm so happy for you! Good luck with recovery - it's difficult, but it's 1000% worth it 💖
I'm vegan
"This is eat'n butter..." Greatest line I've heard in a while.
I think he meant Eaton butter
It was nice to see Andrew do something Welsh for once! We are an under appreciated nation in tv and film!
Cymru am byth.
One of the things I love most about your cooking videos is even if you get something a little wrong or different you mention it and say what ours will or should look like and you just keep going. It makes it more personal and more unique because it shows that even a great chef like you makes some slight mistakes and that’s okay.
PLEASE Please do 'The Jay Pritchett' sandwich from Modern Family (S3E23)
A whole "Foods from Modern Family" episode! :D
when he got to the end i had completely forgot he was making that breakfast
Make marge’s desert hot dogs from the simpsons
Yeah! I forgot about that!
Or her pork chops with a whisper of msg
What are they made of sand?
He did it :D
Buzz Browless he made it broski
Welsh Rarebit is said as it's spelled, Rare bit
no It's Welsh Rabbit
No, it's not. It's "Welsh rabbit." Alton Brown did an extensive bit on this, and the Wikipedia article also has a well-sourced discussion of the topic.
As a man with welsh family and lots of welsh friends, it’s rare bit not ‘rabbit’, Alton Brown apparently doesn’t know shit but if he’s never visited wales that’s understandable
@@benwalker2234 Thank you. "Rare bit" is the way my grancha said it, and I'm pretty damn sure he knew he what he was talking about.
And I may be a huge fan of Alton Brown, but his Welsh rarebit looked nothing like the real thing.
as a welshman: its rare bit
Its called Welsh rarebit, literally just rare-bit when you pronounce it, it was an accent thing
"Creme freeshe"
Yes créme fresh becomes freeshe in the fridge
freeshe avacado
free sha voc a do
Fraiche
I like how 'some stout beer' was BCBS. One of the greatest beers for one of the greatest cooking channels.
My brain read ‘Phantom Menace’ 😂😂 and was so intrigued.
I watched this while eating bland oatmeal, I have rarely been so sad...
Never disrespect oatmeal
Oatmeal is terrible fight me
I just realized something dude. The shit that you do for this show is amazing. I mean you out of your way to getting the right kind of cream for the show. I mean just wow.
"Making a roux by pouring some stout beer" Holy crap, that is not cheap beer! That's Bourbon County Stout from Chicago!
You should make Skyrim foods
Hell yeah
MEAD! and a arrow to the knee.
Yeah. Mead and sweet rolls.
Oh hell yeah!!
Skooma
Saucep'n. Creme Freesh. Babish's pronunciations always crack me up.
Same as when he tries to use a knife and fork...
Saucep'n is actually old school British pronunciation so fits right in here; I think cream freesh is a callback to a South Park episode. Personally I'm a fan of the over-aspirated Hank Hill H in "hwhisk"
I say saucep'n. I always think it's weird when Americans say "sauce-pan."
"Creem freesh" is definitely weird, though.
this is from south park. Im suprised not many people got that lol
How great was liqueedus?
“Are you a special agent sent here to ruin my evening and possibly my entire life?”
When he recommends sea or table salt instead of kosher O_O
I've visited the UK a couple times, and scones with clotted cream and jam are a must-try. 😋
Yes they are heavenly
I was expecting actual rabbit, uncultured as I am.
It's rabbit. Rarebit is just a posh pronunciation invented by people who didn't want to sound like the peasants. As to why it was called rabbit, I have no idea.
@@wfcoaker1398 that is hugely incorrect.
@@georgiam4725 Not according to Wikipedia, which cites several sources.
@@wfcoaker1398 It's called rabbit becaused the joke, from the English, was that Welsh were so poor they'd put cheese on toast and call it a rabbit since they can't afford meat.
Rarebit is of course a more recently invented word ( _minimum_ 60 years after this recipe started getting published in cook books) to distinguish the name of this dish from being confused with actual rabbit.
Welsh "rare-bit" :) Cymru am byth!
Ferovax dydw i ddim yn hoffi siarad cymraeg ond dwi'n gymraeg....
S'mae! Mae ddrwg gen i; alla i ddim siarad cymraeg yn dda.
Ach y fi!
Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch
So Wales has its own dialect. Interesting.
I used ultra-pasturised cream and my house blew up.
LYER UR SUGH A KARENNN OMG
Loved this episode! Is that Chef John's clotted cream recipe I spy? IS THAT SMOKEY BACON TEA THAT MAKES ME FEEL LIKE A MYSTERIOUS ADVENTURER EVEN WHEN I'M DOING DISHES?
Yes. On every level yes.
P.S. I will never give up requesting the gargantuan spirit feast from Spirited Away. It makes both my weeb heart and gluttonous Bengali belly sing. Pretty please?
I third that motion!
Jennifer Piazza Thank you, kind citizen x I watch Spirited Away for the food half the time :'D I think Feast of Fiction did a couple of the buns and roast pig on their channel!
Updoot for the Spirited Away feast! Or a month long Ghibli series, whichever 😁
Did Babish just boil water for tea in a pot?
Paul P Americans don’t have kettles
HAHAHAHAHAHHA
How do they make tea?
@@emmy9345 in the harbour
@@JamballsDeluxe well played
Make a King size ultra Krabby supreme with the works double batter fried on a stick from Spongebob
With mayo.
HOLD THE MAYO
We serve food here sir
Aaaaand he did it.
No one:
Absolutely no one:
Babish: Everyone needs air and it’s great but I’d rather make my own
When making jam toss in a tablespoon of butter to help reduce frothing an incredible amount. We do this when making jalapeño jelly.
I've never tried that seems like an idea for the next time
Jeffrey Sherk Depending on how much you morale of course we make a LOT at a time! I would use about half a tablespoon if you are only making a few jars
Quick tip. You actually shouldn't roll out scone mixture. It ends up overworking the dough and makes them super flat. I've learnt from experience. You just want them to form naturally with no rolling :) just for next time :)
Can you make green eggs and ham please I would love to see you make it ʕ•ᴥ•ʔ
I did that once for my older boy. It is not easy.
How so?
It’s scrambled eggs cut up ham with green food coloring. Wouldn’t make for a great episode
Well he could add a touch to the green eggs and ham （＾ｖ＾）
I thought the true green eggs and ham used green vegetables to get the 'green' part. But I also remember it not having any noticeable green colour on the eggs.
This video always makes its way back into my feed, and I always watch it cause that thumbnail looks so delicious. Seriously, no matter how full I am I get hungry seeing this thumbnail.
Who pronounces scones as "scones" and not "scones"?
Ikr, i used to pronounce it like "scones" but scones makes much more sense.
I pronounce it as "scones."
Some people pronounce scone like cone and others pronounce scone like gone. I pronounce it scone - cone. It depends on where you live.
Nah it rhymes with gone
@@Joe-hi1zw it rhymes with cone
for that raspberry jam you should try adding some amaretto to it, it will make it beyond amazing!
Adam Veylupek that’s actually not a bad idea
The hell isthaty
This was the video that got me inspired to make jam and homemade muffins and scones. Next, I work on the butter!!
Joey Clemenza
If you want the process to go faster you can just turn on the oven light and put the mixture in there for 2 hours instead of leaving it at room temperature for 12
I’d really like to see a basics with banish canning video especially with things that you can grow or harvest yourself like your basic garden vegetables or berries
Was that a Goose island bourbon county stout used for the Welsh rabbit?
Based on the neck-label, YUP.
looks like he used about half of it, good excuse to drink a BCBS.
Oh yeah.
I use Rare Bourbon County when I make this.
Yeah this hurt my heart :(
Babish: These are the British version of our Biscuits
Me, A Brit: *Spits out tea* Scones came first dammit!!
Well at least we don't put a u in every word, "mr. colour"
Sounds like someone is still upset they lost the war
Yeah plus they say aluminum weird
@the Earl of Oxfordshire oh... uhh...
Babish: cultured butter
Me: _I see you are a_ butter _of culture_
Get out
"Cheese and beer mixture"
Has a more beautiful phrase ever been uttered? I think not.
Wait... did you line the jam and clotted cream up side by side? Devon AND Cornwall are unified in fury at this desicration of the cream tea!
Armed Brit no he did it the proper Devonshire way
He put the cream on first, so only Cornwall is furious at him.
You’ve committed crimes against Devon and her people. What say you in your defence?
Fuck Devon!
Nina Marie I mean, I come from the South East and I’m furious so it’s not just Cornwall.
My mother would say you handled that mixture way too much! Our recipe is remarkably different. We don't use eggs or leavening agents other than the leavening agents in self raising flour. Her scones are famous in our church and she's making 150 this year for our harvest festival cream teas 😍
So... Mr Rea uses a Devonshire clotted cream technique, I see...
I think this might be my favorite babish episode i come back and watch this all the time
Ever think about doing Hunter S. Thompson’s breakfast? That would be hard.
Wow, I noticed he added some Bourbon County Brand Stout for the roux
'into which we're going to pour some stout beer ' nooooooooooooooo not that one!!
No, Babish, you pronounced it correctly. Welcome to the wonderful world of Celtic languages.
Strawberry jam is my favorite. On white toast. Eggs over easy with bacon, home fries, black coffee, and a small apple juice to cleanse the palette. Make sure you got a bathroom nearby after you’re finished.
Cream FREESH....LIQUEEDUS!! 😂
Now is the time for all the British people to argue over Scoen Vs Scon and Jam or Cream on top.
But, yes, also some good comments, rolling isn't super traditional because of the small rise, a traditional scone is about an inch and a half high, hand forming helps some with that. The rue you made looks like a dark Orleans style rue, a British one is usually a little more blonde even with beer and Worcestershire sauce, and yeah, way more cheese usually!
(and for the record, Scon for Scotland and Northern Ireland, Scoen for R.Ireland, London and E.Midlands, and everyone else argues about it. And also I was raised butter, then jam, then cream (and a real scone should tear not be cut) - but we do weird things in the midlands.)
Just here to say it’s actually spelled “roux”. The more you know!
You would also never put the scones on the same plate as Welsh Rarebit and bacon.
I'm not sure about that regional divide. I'm a Londoner and rarely hear the proverbial "scone" - although I suspect it may be an age or class thing - older and more middle class people use it more in my experience.
Dude as a Brit just a general rule of thumb always double the cheddar
I have made clotted cream with ultra pasteurized cream (only kind of cream I could find at our grocery store) and it turned out fine. Absolutely delicious.
What do you do with the excess liquid from the clotted cream? Is it just waste?
It is like the excess liquid from the butter, just use it to make the scones.
Can you do cabbage soup from Charlie and the chocolate factory it would be interesting to see what you would do to make it good
You did a good job with the Welsh Rabbit except for a serious lack of cheese. It should be cheesy - cheese coming off the sides of the toast, oozing all over the plate.
...and its not called a rabbit. It's rarebit.
No. 'Welsh Rabbit' is the original and correct name. 'Rarebit' is a genteelism.
We call it Rarebit so I think it’s the tomAto tomAtO argument so it doesn’t really matter 🤷♀️, plus that rarebit would’ve been so much better with more cheese and it being welsh cheese 🤤🤤
Not really the same, no, because the name 'Welsh Rabbit' was originally a joke, and the sense is lost with the change to 'rarebit', which was done just to add a fake air of refinement to a hearty dish. (One imagines an old lady in a tearoom somewhere thinking that 'rarebit' sounds *so* much more sophisticated). We can agree on your second point, however.
Why do I love watching you make breakfast?
its pronounced rare-bit... but still, even some British people get this wrong so don't feel too bad
I've never had it so I wouldn't no either,never seen anyone in London have it, this video was the first time I've even heard of it
Mainly because an English breakfast changes so much it should just be called the Basic British
It was called Welsh Rabbit before it was ever called Rarebit. The joke is supposed to be that you, as an Englishman, demean the Welsh by saying they're so poor they'd call some cheese on a piece of bread a rabbit (since they can't even afford the meat of a garden pest). Rarebit is a word made up after the fact to distinguish this dish and has no other purpose or meaning.
make the sluzzle wurst from the amazing world of gumball
This isn't a snuff channel.
I canged my name for privacy he did make the clay roasted thigh and the mr and Mrs tenorman chili so idk
Dudes calling kefir prince Keefer from dragon quest 7
Haha I watched this movie again recently. Glad I’m not the only one fascinated by the cafe breakfast. Which was filmed, incidentally, in Robin Hood’s bay, Yorkshire. A beautiful place.
That's a lot of work for a dish, but I'm going to give it a go 🙂
I just love when something is so good it’s “hilariously unhealthy”
Don’t we all my friend don’t we all?
“Hilariously unhealthy” made me bust out laughing 😂😂
Oh My, a few of my favourites, in moments. Going to try to re create this very soon.