Binging with Babish Freaks out Eating Pork Blood

yeah, oh you know Femina when you see the first hit in her eyes, yeah, welcome to food scares where I make something you hate, it tastes so good. Today's guest is a two-time cookbook author, one of the Internet's most extraordinary food tubers, and man. of my dreams one of the best horses I have ever seen Andrew ray from bingeing with

babish

Andrew welcome Thanks man coming from the best torso in the business here I think we have equally good horses. I'm looking at you and I'm telling you definitively that you are made, that you are made of a different cloth.

It's very nice of you to say thank you very much at the gym after this short comment. One of the things that fascinated me the most that you said in an interview is that if you could go back, you would change the name to come with

babish

because a lot of people just call you babish, most people think that's my real name. I named my channel after my right, a name I gave it as a joke, so it's really a joke named after another joke, have you cleared your history since it had nothing to clear? Okay, no, I wasn't ruling anything out honestly.

My hidden account, on the other hand, we don't want to take a look at that, folks. Well, your channel has obviously enjoyed a lot of success on this show. The food scares on your show aren't actually nominated for the same award on the Streamys. If they are. I would like to make you a proposal since you have now been in this. show I've never been on your show the only way we both win is if the food blows in fierce winds, you're following logic correctly, trying, so if you would campaign for food fears to win, technically you and I could share the scenery. together and I think it would be a really nice gift for both of us, right, that sounds fair, thank you, yeah, so you know what you know, it doesn't matter, I saw you at the Streamys, but not for Rosanna Pansino, yeah, Gordon Ramsay, he really needs this.

You know, Graveyard, I'm a spotlight, like I asked you before we revealed what was under the bell because I feel like maybe you don't like me that much, what do you have to do to me? Okay, so we have today, it's actually something that you've experienced. before, yeah, oh you know the strike in his eyes, you said this on this show, yeah, so we have

pork

, but one thing you've never eaten is you've only eaten the solid coagulated version, but you've never drank straight pasteurized

pork

blood

. Which I see, you know you don't seem happy with it right now, but I think you'll change your mind when you feel the cold, refreshing

blood

rush down your throat with the chewy curd.

I have to go on stage in about two hours, Matt. You're going to do great. You're a natural artist. I'm not going to act right now. This is blood. I'm about to have to consume it. You're going to do it. I washed my hands, friend. I'm not going to be able to get away from all this. What do I do? I think I'll eat the blood, so he dropped it oh oh no, I have blood on the tablecloth. Sorry, I guess so, he'll get it out of there, just get it nice and wet. with the blood, okay, here we go, hey kitty, everything, but take everything you can, what are you doing, you're dealing with everything, yeah, it may be a little thing, but back off, the shot started to say This will continue. and we're just going to take it there, we go and then we do it, oh my gosh, like they say in Italian, you like pasta, just control once you put it in, it's going to go down.

I would do half per area of ​​Australia. It's so horrible, but in a good way, yes, I know very well, okay, how did you do it? I think he's good, man, I eat a lot of clotted pig's blood, but you don't seem to feel the same way I do, oh. God, no, I'll spit that all over your face, so now that my mouth tastes like iron and platelets, yeah, well, what are you going to do to make this something I actually want to eat? I have a rough plan in mind. and I think it's going to be something you'll really like, so if you're entertained for a bit, come back.

I'm going to have a dish that I know you might fall in love with pork blood, but this is what I have. I've seen your show before. I know you do magic, so I trust you, but I also know that you are much better at your job than me because there is no way I can do anything good. Trusting me was your first mistake in making the blood ganache first. You have to pasteurize your blood, which means we're going to go ahead and bring it to about 140 degrees. I shouldn't say a belt when we're working with something that could maybe kill you, let's take it to exactly 140 degrees. degrees or more of pork blood and honestly, I like one of my favorite things to cook.

A lot of people seem to leave in the comments that they think I'm a sociopath and assume this won't help since I know I'm not a sociopath because I care about a lot of things and I like to think they show empathy and emotion except for the people who hit me and They fought because they will get what they deserve, welcome back to Jeffrey Dahmer in the kitchen, you will see the blood. It starts to curdle a little, that's fine, keep b

eating

. You're going to go ahead and make our hot dog chocolate starfish flavored water, so I'm just going to put the chocolate in there, not that Olympus gets the best album.

I'm a $3 bill. You all are fans, but it still stands. Go listen to it. I also met Fred Durst at a magic club once and they were actually going to add coconut milk to it. Coconut milk keeps heat really well and I don't know, you know? Limit your dairy intake, so when you add pork blood, make a ganache. You could also use coconut milk, why not? I'm dirty. So once the blood is pasteurized, you put a little bit of that in there, get it right, and the ganache, and that's it. Look, it's going to create a beautiful pink texture and just get that Toyland, look at that gross.

I think you didn't like the drink, you like this, I hope you don't like it at all, wow, that was cheeky and funny, and not like that. horribly grotesque and I don't respect you in your career or anything you do, you never find out again that you are going to place that in the cylindrical silicone mold and then put it in the freezer to test it to make sure it's pure, oh yeah that's it . pig's blood okay we're going to put this in the freezer for a couple of hours until it's all set and then we're going to put it in our cakes for the blood meringue you're going to add your pig's blood to a stand mixer and then you'll add granulated sugar, powdered sugar and salt, and the proteins in the blood, similar to egg whites, will combine, whip and aerate, then we'll bake it into a nice crispy sheet and really spread it out.

Thin it out on the silicone mat on a tray if they had drizzled Carey and pig's blood meringue that movie would have had such a happy ending because it's delicious you can see the color has completely changed just spread it out a little. I'm going to put this in the oven 375 for approximately 20 minutes. Oh hey, sorry to interrupt the most amazing food show that has ever existed on the internet except the hot ones, but if you want to watch more amazing food shows starring yours truly. Seriously, subscribe to the legendary YouTube channel. If enough people sign up, we can make more programs.

Make sure you click that little bell to get notifications because you never know what I'll do next, but that little Bell knows it knows everything. bears to make the blood cakes, you're going to start with a double boiler, melt the chocolate with butter and then we'll start by taking some chocolate and putting it on this like it's a big old brick. of coagulated pig's blood and then we're going to keep it blood, it's just food, it's really good, I actually don't know why people are afraid of this and while it melts in a mixer, you'll add blood egg yolks and Sugar we're already covering with pig's blood.

What will a little egg white give you? Everything will be fine once it's well incorporated, you take the chocolate and the butter, you put it in and you go ahead and take it out, not again. I'm going to add flour and some chopped solid blood cubes. I was going to take a handful of blood. It doesn't matter. Put it in there. Be kind and delicate. You don't want to break the blood. Kurt is that, that's what my grandmother told me. when she made this recipe, oh, my grandmother taught me tons of recipes with blood, that's why I'm not allowed in the refrigerator in the basement, so now we're going to go ahead, we're going to prepare a mold, so I'm going to put the dough in there, put it in the silicone cylinder, that's the word I was looking for, okay Chris, you're going to take your molds, you're going to cover them with butter and Demerara sugar, sometimes I brush those with butter, okay.

There are so many benefits to brushing with butter it's like the bulletproof coffee movement we're like fat does something or CrossFit keto I don't care it just feels good and now let's go have our damn cake mix are you in? I'll fill it about halfway, take a frozen cylindrical ganache, place it right in the center and then just enough cake batter to cover it, you'll see they come out nice and easy and then this will be the molten filling that a lot of people think of. you just cook the cake to melt it, that's not true, as seen in the movie chef ooh, it got caught in the bucket of blood, okay, now you're going to need a small layer of filling right on top, you're going to put it in the oven and bake it until let it bake the cake, very disgusting cakes and now we will start working on our garnishes for the bloody whipped cream, we will do it by hand.

I don't want to do it, but Nicole said she should do it and my forms will start. cramps in about three minutes, so let's get started, it builds character, Josh, so I'm going to start whisking it until it starts to thicken a little bit. Okay, they add half the sugar, so we'll make it a little stiffer than normal. Nothing, man, he says, keep whisking until soft peaks form on the other half of the sugar and then just enough blood to give it a beautiful pink complexion and this is pasteurized blood, so it's pasteurized or unpasteurized, this is pasteurized because It's pasteurized blood, oh, the blood comes. through, but just a little bit, just enough to give you that kind of sickening advantage, but I think in a good way, for the blood macerated barriers, you're going to need some fresh strawberries and blueberries.

You want to do this very carefully. You also want to say that. word very carefully, yes, Massah is not to be confused with the other word chew, so go ahead and pour some of that pasteurized pig's blood in there, you thought I was going to say master banana, have some sugar, the sugar in it's actually going to draw the moisture out of the berries, then a little bit of the bourbon, then you're going to go in there and mash it up a little bit with your hands to get the juice flowing and then you're going to start pounding it and it should actually create a nice little sauce, you take one.

Take those cakes out of the oven and carefully remove them by placing a plate on top of the cake and then flip it over and let's put this on the plate. Now I turn it upside down, you have to go and this is how it unsheathed perfectly beautiful I'm going to put a spoonful of berries directly on top of the maceration in the hole of the pie and I'm going to spread a little bit of the

eating

master's juices all over the plate. I'm going to give it a little bit and sprinkle some meringue shards on top, some nice thin shards that you can put in the cream, they really tell the story of a horrible double murder and then you're going to sprinkle the meringue right on top like it's powdered sugar and that It's your chocolate lava cake with pig's blood.

Andrew, welcome back, how are you recovering? I am, yes, and I pick bits of blood out of my teeth and I wince every 30 seconds thinking about the noises when you think, yes, to you it's like you know it was delicious, yes. Every shot of pig's blood I take I get stronger yeah, that's their secret, that really is the secret, I mean look at the veins folks, okay, so you ready to see, we got under the hood, what I have done for you, very clever. I love getting that blood out of my mouth and getting other blood that tastes better and putting in what yeah, you've got something ready, so you've really been a big influence on me.

I know they've been a big influence on you, so we. I actually made a chocolate lava cake with pig's blood, yes, inspired by your recipe, which is inspired by the chef in the movie, so what we did was we infused a lot of liquid pig's blood into the actual cake with some from the pig blood solids, there's pig blood, my ganache, we've made a pig blood meringue that's really just whipped pig blood and sugar and pig blood whipped cream and then we've macerated berries in blood and a little bit of bourbon, that's very interesting first of all.

I wish John I'm here to try this, I'm sure you would love it and secondly, does blood go very well with chocolate or is this just an attempt to mask the blood? There is no blood, it actually goes very well with the chocolate. In fact, there is a Filipino student iguana. that many parents trick their children into eating them by calling them chocolates too, so there is a precedent. I also want to say that blood goes very well with chocolate sounds like some kind of indie movie, you know, yeah. it's kind of a fringe, I guess well, that's the warmest color, what an effect, yes exactly, okay, go ahead and dig deeper, we have to try this now,first, first we have to see if it's melted, we have to see if it's melted, that's mold, look what's more, let's try it, it tastes good, please take a bite.

I'll go with you with some blood cream. Gentlemen, I want to show you just to see what's going on somewhere, really focus on the taste of the blood because if you notice that you see these cubes of whole blood in there, we input that for the texture because This is a metallic taste with what and I'm getting it. and it's almost like um, like it's still been added like lemon zest or something like oh yeah, well she's the reason dutch process cocoa exists to get the metallic taste out of chocolate. Well, hello, yeah, yeah, so you just went and brought it back in templates. doubled triple a pound actually, well now I'm going to try some of this blood cream hmmm, that looks a little more like ah-huh, anything else, yeah, but it's not bad, it tastes a little like pork , I'll say, look, it's not like that. as dessert oriented as I would like, it's big, but let me let me try it, yeah, just to cut down a little bit on the richness of various, a little bit of bourbon, you know, this is something that I could see, you know, eating everything, honestly, I think You've really outdone yourself, could you get some fresh blood on your side and you said, well, yes, please, of course, you have, which made me literally step back and I can see the whole fountain of blood in there. really a conceptual thing, well it doesn't taste that bad, it's like the fact that you are eating this clotted blood and you feel this until you try Metallica, it's like you just lick a cut on your hand, it's so unpleasant, but in this context this is actually pretty good and honestly that's the thesis behind the show so this is all just food as I grew up eating a lot of pig's blood so to me it's just food and then when you can recontextualize it in someone's mind becomes something beautiful mission accomplished you did it well thank you very much for joining me it is a great honor that you praise my food and in fact I have one more parting gift for you Jon Favreau gave you the fork that you have tattooed on your arm I would like give you a fork I have this area on my arm it's not special it wasn't in a movie this is very special I should get this tattooed now I'll show you one that matches I'd love to I'll get any.

I'll tattoo your face on my back if it would make you happy. As if it made me happy. Can I force you so that whoever loses the streamies has to tattoo the other's face on their back? What I have just done? oh, this is a deal, Andrew, thank you so much for joining me and everyone go buy your cookbook and get drunk on Babish. I got the carcass from her. Honestly, he's a big hero to me. Thank you very much for reminding me. This is incredible. Thank you very much for having it. Sorry if we do that I just scream fear of food and that wraps everything up you see how that's going to stop now I'm Chris thank you so much for watching and if you want to keep seeing food content like this please subscribe to mythical. youtube channel let me know in the comments what your food fears are until next time