Are you speaking to Christ on Sally's behalf? Wouldn't he already know that though? Seeing how he's omnipotent, omnipresent, omniscient, and omnificence...Nah, i'm just bust'n yo cheeks. 🤪
He may have been brisk, but he was teaching her. It’s important to know what you’re putting in your body. It’s easily could’ve been cleanser for all she knew.
studio ghibli movies always leave me feeling confused and renew my disliking for them, idk why but the weirdness is done in a way that's always made me uneasy.
My mother once made me pancakes with walnuts for Valentine's Day breakfast when I was eight years old. She used the syrup from the only syrup bottle in the house. Sadly, my father failed to relabel the syrup bottle as his new bottle of bourbon. It did not taste good.
Wake and bake. A nice 32oz of triple strong cold brew. And a nice joint rolled with a whole lot leaf as the rolling paper. Then I remembered my college has the worst breakfast
I honestly think your best bet would have been a rum Anglaise with a splash of Maple syrup. Maybe make a simple caramel and add the cream and rum; reduce to a sticky glaze consistency
Who else gets a little burst of anxiety when his voice over kinda lags behind the steps he’s actually doing in the video and then you feel so much better once his voice actually catches up😂
When I make French toast, I spoon the extra custard mixture over the bread while it fries a tablespoon at a time. The bread will absorb more as it cooks and the addition slows the browning. This keeps it from going concave once it's off the heat. The texture is like fried bread pudding.
We've been doing beer-batter pancakes with boozy maple syrup for years as an early morning tailgate breakfast, but ours has always been a simple mix of Crown Royal and maple syrup, reduced on the stove until back to a nice, thick syrup consistency. But I'm intrigued by your additions of butter and heavy cream, and I'm going to test it at this year's football games. Cheers!
Okay, it's time to go to bed. "why did he say deer-batter pancakes? Oh, he said beer-batter pancaked. Well the correct way is deer batter, why did he say beer-batter pancakes?"
Agreed on the whiskey and maple syrup; the barrel notes play off the syrup far better than rum could, which only adds sweetness but no complexity. (I've done similar, but with bourbon)
I'm imagining you bringing a tiny suitcase of neutral colored clothing and just filling the rest of your luggage with cooking materials and ingredients
I'd prefer eating the stuff inside. But apart from large amounts of money and a plane ticket for bribing him with, I'll have to make do with my attempts. But he really does inspire me. I've got a cookbook with the prison sauce recipe in it (written by the actual Henry Hill!), and I thought it would be something I'd never be able to do. But, watching these videos makes me want to try.
I know this is old, but here's the secret: It's an oreo milkshake. Put oreos in a plastic bag, make sure the air is out of the bag, then BEAT the devil out of it with a rolling pin. Then make a vanilla milkshake and dump the oreo bits in. Top with whipped cream and grind some chocolate onto the whipped cream, then put a cherry on top. You have now recreated Hogarth's childhood, minus the gigantic alien iron golem baby. Or just buy an oreo mcflurry.
DO SOME BROOKLYN 99 DUDE!!!! Some ideas Jake Peralta - Mayo Nut Spoonsies Charles Boyle - Turkmenestani goat stew, Butternut squash flatbread, Amy Santiago - Thanksgiving Feast where salt is baking soda
French people rarely (if ever) use brioche for French toast, so overproofing the brioche was a good idea because that way you got something more similar to baguette or loaf, which is what we use for French toast. The reason why we don't use brioche is because it's already got a lot of fat and sugar in, which is redundant since there's sugar in the custard and fat is added during the cooking process. That aside, I really enjoyed seeing you make French toast, especially with the inclusion of rum and cinnamon which are two of my favourite ingredients. Keep it up man, love your work :D
Me: *Has a stand mixer* Also me: *Wants to make brioche* My mom: "You should improve your grip. Either baking or exercise." Me: "Sorry, stand mixer, but it's brioche time!"
Your voice is so relaxing. Making these for my wife. She's going to be surprised the brioche will be made from scratch. Homemade bread is great addition to the recipe.
I would have used a Jamaican or Barbadian Rum or really any rum that has a strong character even before it's aged, the Cuban style (Puerto Rican) rum you used is quite weak flavour wise and will always leave the impression of alcohol before flavour. I recommend smith and cross.
I’m broke asf with no food right now (until my direct deposit hits 😩) so I’ve been binging food channels and I’m glad you put up a new vid. I’m making this as soon as my money hits but a fast version! Ain’t nobody making homemade brioche tonight😭😭😭 I’m so damn hungry
Me at the beginning: "Oh so brioche doesn't have that much better in it, really?" Babish: "Put like 3 metric fuckloads of butter sticks in the dough" Me: "Jesus H Christ on a popsicle stick!"
My friend once thought she broke her hand so she went to A&E and was somewhat loopy from the pain and said "I think I've broken the wooden spoon god gave us" and the receptionist knew what she meant.
You should do a Meetup in Vermont while you're here! I'd love to meet you man. There's so many great restaurants in Burlington. Hope you have a great time!
My belgian grandma made me this a lot when i was a kid, but much simpler Instead of the brioche she just used old bread (if it's just old enough it works very well, trust me) and for the soaking mixture it was just eggs, milk and sugar Super duper simple way to deal with leftover bread and amazingly good