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.
“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.
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
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.
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).
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 (:
I'm pretty sure we all can agree on that Babish is one of the RU-vid 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 RU-vid. It's like a polite refuge from the usual madness, i love it
*Finally the Live Streams are coming to RU-vid!* I only got Twitch for your live streams. It'll be nice to have everything in one place until your inevitable TV show launches.
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 👍🏻🏴🏴
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.
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.
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.
"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..
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"
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 :)
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.
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
That breakfast scene from Phantom Thread was sumptuous. When viewing stopped to watch over and over. I just wish we could get large plump sausages like they have in the UK.
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.
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.
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!
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
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
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 😍
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.
A great recipe for Real Scones is a very simple one but yields the best scones in existence!! 4 3 2 1!! 4 cups of self raising flour, 300ml of cream, 200ml of water and one pinch of salt!! Knead until supple and soft make a rectangle about 1.5"-2" thick then cut into desired shapes. Brush with milk then Bake at 180degC for about 12 minutes or until done!! Serve with real butter jam and cream!! This is an Australian recipe that was handed down to me and literally everyone who has ever tired says they are the best they have ever had!!
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.
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.
Proper Cornish scones are Jam first and then a dollop of clotted cream on top. Devon do it cream first (which is wrong!) wars have been fought over it. It’s a serious issue over here on our tiny island! Just so you know for next time babish 😜
