Binging with Babish: Nachos from The Good Place (plus Naco Redemption) 

These nachos clocked in at 6.7 pounds, as I'm sure you were wondering.

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 :))

"Yo bro you want some nachos?" "Oh yeah sure thanks bro." *>Is gone for three hours*

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!!😁

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

Naturally occurring sulfur in the garlic interacts with an acidic solution, jalapeno brine in this case, turning it slightly green or blue.

Kristen Bell actually ended up bringing that full plate to her trailer later that filming day and ate it. What a life to live.

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

Am I the only human being that loves hard chips at first and then enjoys the soggy chips at the end?

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.

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

"besides, the nacho laws are really more of a guideline anyway." - long Juan silver

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.

Imagine being stoned having the munchies kick in and babish brings in a plate of his homemade nachos. That's like meeting God himself

“Stoned friends in the other room” you are the single kindest man on the planet looking after your stoner friends like that 🤣

The Tootsie Roll owl was so accurate I looked away for a second and was like dang that sounded JUST like the owl.

"You're probably too young" I was 18 when this came out and I got it, wonder how young is too young

Where do I apply to be “stoned friend in the other room” that gets Andy’s delicious food brought to me?

"There's absolutely NO way you can make nachos complicated." Babish- "Hold my tiny whisk"

I LITERALLY drooled on my shirt when he tried the nachos at the end because indeed, nachos, are the best.

I have never seen anyone layer them before.... that is absolutely genius ... that looks awesome

anything: (exists) Babish: K O S H E R S A L T

Binging with Babish: "Ok we're going to do something easy." Also Binging with Babish: *Spends over a day making nachos*

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.

I have made these verbatim for a few parties before, and literally everyone who has had them has said they are the best nachos they have ever had! Yes, it's some work, but I can pretty much guarantee you that it will be a hit!

I love the whole thing, but especially that part where you added the cayenne. Nicely done!

“Im pretty tired after my book tour glad we have something easy this week” *proceeds to go as far as pickling his own jalapeños*

Can we just talk about how soothing his voice is

“the flesh of 3 small ripe avocados” this made me chuckle

Babish : “I’m sure somebody smarter than me will talk about garlic in the comments” Brad Leone: “Hold my Kombucha...”

As Brad Leone would say: “It’s the allicin”

I did this eight years ago, the homemade nachos magically disappeared! Need to do this again! So delicious. 🤤🥰😋

2:55 "Nothing else goes with guacamole." Mmmm... I don't think so man.

"How reusable is this oil?" " *VERY* "

"Hot roux, cold milk, no lumps." -Chef John

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

I made this for my birthday and it turned out great. I did use some store-bought things to save time, that is nachos(Which did indeed turn soft like you predicted. Still tasted great), jalapenos and guacamole(I did actually want to make my own, but I bought ones that weren't ripe enough). Also removed the onion, as my girlfriend can't handle the taste. I was kinda nervous halfway through, as the meat tasted sorta like toothpaste from the spices and one of the cheeses we had gotten was too strong for me(I'm a mild cheese only kind of person). But once the dish was finished, everything combined wonderfully. Will definitely make again.

One of the things I really love about this dude is that he explains WHY you might wanna homemake certain things instead of just being an elitist about it (and he acknowledges when he’s just being extra)

He called himself “Babby” my life is complete

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.

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.

Babish: *uses all this time to make nachos* Me: *melts cheese above storebought chips* u n g a b u n g a

I made these the other day and they are the best nachos I’ve ever had

the way he shuffled the tortillas like a deck of cards was very impressive

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.

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.

Made these with all the ingredients and they were bomb! 🤤

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 😁

"I need something a little easier" literally made everything from scratch.

“Quick pickled jalapeño recipe” *Brad Leone enters the chat*

I’ve used this same recipe for big parties for the last three years and it’s always a hit. If you’re on a time crunch, ill substitute the meat with rotisserie chicken.

I like the candied jalapeños I bought before leaving my last job to pursue something in a proper kitchen next week! I have a brand new appreciation for this channel after which I knew that there's a genuine future for me in cooking professionally so these vids are heading into my bartending playlist as well. 🦓💚

Your friends have to be the luckiest stoned people in the world.

*adds cayenne pepper* “You are after all the Chef John of whatever’s going on” The cayenne master !

Just made it. My chips were super crispy, but ended up a little soggy after baking. I will try doing two layers next time. The flavors are awesome. First time making pickled jalapeños and it was worth it and I won’t buy tortilla chips again. Thanks, Babish!

I just recently watched this show! I know I’m 2 years late to this video but it’s always nice to see a show I really like in videos

"You're after all Chef John of whatever's going on" This is a realistic depiction of my life

You legend, so happy you went back and fixed the “Naco”

Hi, enjoy watching your videos! If possible try filming the inside of the pans and pots while coocking, as this gives a better idea of when to add ingredients etc. Greetings from The Netherlands!

If your garlic turns blue it means your neighbor sold you mescaline instead of acid. Chef John of...what's going on was priceless.

"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 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

My mouth is the ocean right now🌊

I may be Filipino, but the way he said "tortillas" whilst he was frying, made my rolling R heart throb.

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.

Fun Fact: A food processor has an attachment to grate foods, it is great when you need to grate a large amount of cheese or vegetables

something that really inspires us as a cooking reference every time there is a special moment

Andrew: I’m quoting the Tootsie roll commercial with the owl. You’re too young. Me: What heathen do you take me for

chemist here the reason the garlic turns blue when being boiled with salt and sugar is because it is slowly transforming into a smurf

When a Mexican immigrant became chef in the kitchen I was working, he was mortified that we put cumin in the guac.

You should either try a spoonful of mayonnaise or a spoonful of sour cream to make your guac creamier and richer, while still keeping the avocado taste.

nobody: Babish during any movie when he sees a food item: *write that down, write that down!*

I am so unbelievably jealous of his stoned friends

Love how you make it so much more fun!

Only in 'Murca! Btw I can say from experience that you can skip the drying step with no problem. Most moisture evaporates while frying.

Babish: “I want to do something a bit easier” Also Babish: “now grate two pounds of cheese”

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.

Hear me out “Blazing with Babish”

the ending of that show had me crying tears of joy and real tears

That was a ridiculously solid Tootsie Roll Owl voice.

“You are after all the Chef John of whatever’s going on” Yes 👏🏼

Nachos are one of the greatest foods ever invented! And I think you’ve nailed it.

I make a habit of watching this guy and then wonder why I’m hungry all the time

My new tinder bio “ still nacho ready even after a soak in the tub”

"you are the chef John of whatever's going on" First smile of the day

the test with the water and chips was amazing! well done babish.

Y'all this was basically the first Botched By Babish episode.

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.

"One, a twoHOO, a three..." Hey I got that reference. For you see I had a tv in the 90's as well.

Instead of sour cream, I usually do nachos with Mexican table cream. I don’t love that sour flavor, but the simple creaminess of plain cream is awesome.

His voice is so smooth and nice to listen to. Lol

"A one, A two, A three..." *crunch* The world may never know...

8:23 This mans just shuffled a deck of tortillas 😂

Nachos, easy to make and a hit with most people, one of my all time favorites. Car hop trays from amazon.

As someone who's watched TGP nine times and a Binging With Babish fan, my dreams have come true

Babish: “im pretty fried” Also Babie: *makes 10 pounds of nachos* Nice

why is nobody talking about Babish’s dance as the chips are soaking in the water

Man, the enjoyability of Babish... Captured in a nostalgic one two three delivered with perfection

Those plates of nachos is why my favorite thing to devour is nachos.

"You're probably too young" Welp time to turn into dust.