Chicken Tikka Masala | Basics with Babish Live

What's up guys, how are we doing? This is the first

live

broadcast in a long time and it's hot in here. I just realized that it is very hot in this kitchen and that surprises me now. I hear we have some great talks here. I'm realizing I can't see oh boy oh here we go good I got it jor Tendo just gave a super $20 talk thank you very much tomorrow will officially be a week since I had my wisdom teeth removed and I can eat all my meals favorites again congratulations on attending oh, that's an exciting time in the young man's life.

I had my wisdom teeth removed when I was about your age. I don't know your ages, but it seems like I rounded up my girlfriend there and then. At that moment he was upset with me because I was making a face during what was his name and it was a strange time in my life, so I hope yours goes better friend, thank you very much for the super talk and I feel better, I hope to eat. solid foods again I want to introduce you to the people behind the scenes right now it's been so long that we've been

live

that since we've been live that was the last time he was here it was a secret so we couldn't talk about it and now you know what's up, so I can say I'm very happy to announce it, but who hasn't noticed yet, that's Vincent Cross in the other room, who joined us recently joined us this year as managing editor. from being with Babish and he's in the other room Vince, do you want to say hello on the microphone real quick?

Oh, I'm sorry, you can't hear me, I'm sorry, I forgot, who can't hear what? Anyway, he's walking on the microphone right now. So Vincent, what do you want to greet people? Oh, okay, now you're ready to step up to the microphone. This is a professional production. I promise, come up to the microphone, Vinny, and say hello to people. This gives me the opportunity. I think this is the first time his voice has been heard in a public forum. I'm wrong? Hey, what's happening everyone? Hey, what's up guys? But welcome back to Vincent Cross and the other guy we have in the room, you'll know if you've ever done it.

I have been on one of my live streams before he is my faithful companion, my Prairie Home Companion and my common-law husband, Attorney Jacobs. Hello everyone, very happy to be here and very happy for that title. I'll put it on my LinkedIn now. In fact, I stole it for myself. I called them that in the spoiler acknowledgments of my book. I didn't know. And for those of you who don't know about the new official Binging with Babish companion cookbook coming out in October, you can pre-order it now. on Amazon I'll make a bigger announcement later on social media and on the show, but for now it's just hanging out guys you want to come here real quick and join me for a drink.

I'm here and have a whiskey. If you want to come in, tonight I will drink angels. Envy, if you didn't notice by looking at the screen in the last 10 minutes and the guys will come in and join me for a drink unless they're trying to. Tell me you can't, okay, yes, I have two glasses for all of you. It comes from the people we have, we are inventing in the house, sorry, smaller glasses. I'm not trying to make a powerful player, I break everything I have. Behind the university there is something nice, yes, yes, they are in the bottom freezer, come on, grab those they don't use, oh yes, don't use the pencil cubes.

I just replaced a water tank in my apartment and all the water smells like pencils. which is lucky, so tonight we'll drink zombie names, not sponsored, just a fan, angels, then contact me, you know where to find me, I'll be here, here we go, thanks for joining me tonight, gentlemen. Greetings, thank you all. Tuning into the first live stream Oh Bob, yeah, oh, we have a lot of super chats here. I'm just going to play these super tracks, folks, let's see Neil Babbage, the king of cucumbers, gave $10 and said, Babbage, can we make some noise? the chair and the talk for my man, little beater, that I can make areas, friends in everything, he is a little glory, little beater and he is in the house as always and you know that I am from the cinema side, he will be close, he help to.

I make the yogurt marinade, that's going to be a little list work today, yeah, I haven't told too many people about this pill like I haven't done it yet and I've never had any idea what to call, you know, using this whisk and be like you know using your little beater would start a revolution in the online community and we're working right now we're working on finally merging some BWB into your hands and one of them will hopefully be a tiny little one with the bwv brand. beater, we're wondering how we're going to put a logo on there, we'll figure it out if they can grow an ear on a mouse, they can, they can put an eye on the side and I stole it from 30 rock.

I'm like this. a loser, okay, thanks a lot for the cucumbers, the son of a pizza maker is here, happy Thursday, can we get another chance for my channel, son of a pizza maker? I will always congratulate you for your super generous chats, thanks for coming. go go see son of a pizza guy the pizza guy is here and a Harper just gave $10 hello from Minnesota Blizzard there's a snow storm in Minnesota right now and like MN Stanford Minnesota I got myself hilariously wrong I think which means men, Minnesota, well I hope so, because now I've said it in public anyway.

I didn't know there was a snow storm there, please stay safe and warm. We got £20 50 from Christian Hill, all I can afford until the end of the month, but seriously, inspire me to cook more. I love being with Babish. Thank you so much. I feel really bad that you are giving me money when it seems like times are tough and I really appreciate it. Thank you so much. the support and I just thank you for tuning in. I really appreciate it and thanks for shouting. If you haven't seen it yet, it's the new show. Being with Babish.

It's an experiential travel cooking vlog style show where we are. with one lucky fan in each episode and give them a once-in-a-lifetime cooking experience or Galactic Senator Bruns' $10 Vespa scooter shop experience. I love what you do, you've made my cooking so much better than that. It was then? What was it? I think this is what also gives me great enjoyment watching your videos. Thank you so much. Galactic Senator Bruns. I really appreciate it. He is very, very kind. Very kind words. The king of cucumbers just gave another five dollars, buddy, thanks. I really appreciate it, they are very nice, thank you all for the super chest, thank you for coming and hanging out.

I'm going to revive this page because I'm using my iPad instead of my laptop for once and it's not like that. updating the numbers no I don't want to rate the YouTube app right now I'm not in the mood okay cool oh we have a bunch of new super chests check this out this app I'll rate this Apple rumor I'll give you this app is a rating, congratulations four four thousand Andrew for cooking with CJ. Thank you so much for cooking with CJ. We have a pizza maker's son cooking with CJ in the house. Thanks everyone for hanging out.

Thanks for the super chats. I really appreciate it, Shelley. Well, hello from your fans at Hofstra, sometime we'll come visit, what's up? Hofstra. Hofstra for those of you who don't know is the school I attended during college and yes I will definitely be coming to visit. It's been a long time, too long, it probably has. It's probably been seven years since I was on that campus and had a taco salad. Thank you very much Shelly, well thanks for hanging out and hello to all my people at Hofstra, you were watching Karina Quinn Quintero. Five dollars, thank you.

Thank you so much Babs, I'm enlisted in the Navy and you really helped me relax with your videos. Much love, we have a friend from the Navy. Thank you so much. Karen I really appreciate her being so kind and thank you for your service. Obviously, I appreciate it very much. anyone who is protecting our country and thank you for your service and your sacrifice and thank you for the super chat you are very very kind sorry if I'm missing anyone here I'm trying to draw cubes from the Aeronautics guy yeah yeah all my water smells to pencils right now and they said for weeks it will go away, they said it's safe, but God, I don't trust them.

I just received fifty. I don't know what that Ida Carlson coin is. No message, but thank you very much. Very much Ida, we got five dollars from Steven Inman. I love your part. I love your videos. You are an inspiration to me and make me want to cook more. Thank you very much Steven. It's really very sweet of you to say that's a very, very kind thing to do. one of the things that really makes me want to keep making more and more content and I love listening to that and keep cooking man thanks okay Josh gave $5 I've been watching your show since Frazer's theme song you've really grown from my love of cooking I just want to thank you, thank you, okay, that's very nice of you to say and I appreciate you staying with me for so long since the days of Frazer.

It was at some point that Kenan from Nicholas Coast gave 10 euros, no message, but thanks. Thank you very much Nicholas Soni, you gave 100 Mexican pesos, what is the currency in Mexico? I think it's patience, right, I don't remember, but 100 of those. Thank you so much. I love your program. Thanks for all the amazing recipes. Thanks Sony. the picture looks familiar I know where I know you from but I know you from somewhere live voice broad voice $5 to love you your cooking videos tattoos that style in general you are lovely in one person thank you live books I appreciate it some of these names which I can't pronounce um, very scared, they're like people tricking me into saying something bad and I just hope that's not the case and now that I've said it, I'm sure someone will try to do that, it'll have to be extra, that's you.

We're on point here and Neil Butler gave us a £5 grant in sterling. Thank you so much. I enjoy being with Babish. Keep up the great work. Thank you so much. I'm very glad you enjoyed it. All thanks to contributions like yours. It's a labor of love because it requires an enormous amount of time and effort and money because we have to travel, we have to edit a much larger story and we have to come up with story arcs and we have rights and we have to give great gifts to viewers and it takes a great task and every kind word you guys have to say about it means so much that I can't even explain to you but I'm sorry I won't get stuck on it because I have some more reading to do Super chats Jordan Rodriguez gave five dollars and said I love you so much I made the eggs in the nest I swear you are my favorite person watching on YouTube Thank you Jordan, that is really very kind of you to say thank you ten dollars of that duck um greetings from a small town in Uganda you are an inspiration to all of us a dear friend mine just visited Uganda thanks for hanging out and thanks for the message and that's very nice to say thanks for joining us tonight thanks for the super chat Aaron Kaiser gave $10 amazing show can I request some fermentation videos you know if I were Brad Leone it would be more tall and prettier and better a fermentation but I'm not, but I've been talking to Brad and we're hoping that we can do some crossover stuff in the very near future.

I haven't confirmed it yet, but I have some ideas. I have some ideas to binge. There is a very popular request for something. that's fermented. I won't say what yet, but keep an eye out for it in the very near future. Thanks Aaron, I can't, we have another Aaron here. I can't pronounce the first name here, you, Perón, Perón, Aaron, ten Canadian dollars. the famine I love trying your recipes the middle list is going to culinary school this September partially inspired by you keep up the great work which is lovely to hear um your middle list is uh I guess that means like a middle brother and I only have one brother so I don't know these terms.

I said it sounds like they have a lot of work ahead of them. Culinary schools. It is not a joke. I have not been there. But I wish you all the best of luck because that is a passion. to chase and I hope you keep doing it and I hope you keep it up thank you all so much for all the super chats oh geez there are so many more Wow oh my god dude am I trying to read all these that someone gave? a super $50 talk. Obviously I have to thank you Mike Welker, which is an incredibly generous amount of money.

Thank you so much. I really appreciate it. I can't even find the words to say thank you for that. amount of generosity and everyone who is giving super talks, big or small, thank you so much Mikey didn't leave a message but thanks, I appreciate it, thanks for hanging out, I really appreciate it man, Chad Ami gave $5 and said Thanks so much for reading. My passion for cooking I still hope to learn the

basics

of soul food first. I have to learn how to make better soul food because I'm not very good at it yet. I can make fried

chicken

and you know I can, but I'm still working on it. there's a place that makes soul food near my old apartment in Harlem called Boulevard Blvd and you guys are probably familiar with Red Rooster, that's where I used to live right across the streetRed Rooster Street there is great, but the real unsung hero of that particular part of Harlem is Boulevard, it's like new and when they make their fried

chicken

they do it in a cast iron skillet that's filled to the brim with oil and it's like it bubbles up and it's it's like splashing and somehow it doesn't overflow and start a grease fire, it's like what people have actually been doing for a hundred years, they do it that way, so it's super legit.

Thanks.You Chad for hanging out, sorry I'm getting stuck here, ten bucks for total paranoia. I've been watching you since your first episode, my girlfriend recently watched it, we must have been on every viewer of the show and one night, thanks for the great videos, thank you. for watching, thanks for the super chat and thanks for the kind comment. Total paranoia. I am very afraid. I'm missing so many right now. They are disappearing faster than I can read them. $20 pretty random. 88. I love your show. My kids love my spaghetti now thanks to your red sauce recipe, so go ahead and freeze it, that's a bright red sauce that freezes beautifully.

I'm so happy that someone learned that lesson from any of my red sauce videos, it's one of the things I first learned to do in college, it's one of the first things I really like. I tried to learn how to cook properly and you know, in college you're obviously trying to squeeze every penny out of it, so having a dish like red sauce where you can cook a little bit. pasta and adding some fresh or homemade sauce to it at any time is obviously invaluable, so freezing it is one of the best things you can do, guys.

Very sorry. I'm going to read a couple more of these, but I feel like we have to start cooking and I'm missing so many left to right for everyone, you know, I'll come down and direct you directly in a second Kol Boren gave $20 very happy to pass my birthday looking at them, they are amazing, I love them. your videos thank you so much Cole, that's really very kind, thank you and happy birthday, I just realized that's wired into my brain, sorry, happy birthday, thank you so much for the super chat. I wish I could give you a super chat because it's your birthday.

I wonder if we can do that, okay? Can you use my account right now? Chat with them. I'm investigating it. Thank God you guys are so mad and Roy gave $15. I love your show now that that crazy ex-girlfriend is around. fact, you're going to do a I'm not sure what that is and I haven't seen crazy exgirlfriend so I need to get into that and take a look at it but thanks for letting me know. Hear whispers: I'm missing something right now, no, we're just watching you drink water, that's all, oh no, oh God, it's okay, it's okay, there are people commenting that it's just like always, the drinks go to other writers and they turn to apple juice.

Shoot good, that's still good at least this isn't pencil water, that's really all I care about, but thank you all so much for hanging out. I'm going to get down here real quick and address everyone. Let's change focus. There we are a little bit Hello, thank you all so much for coming and hanging out. There are so many super chats that I just couldn't keep up. I saw many of them fall before I could read them and I see. More are coming. I want, I want to start cooking, so what I think we should do is, if you want, give a super talk, wait for the moment.

I mean, you know, hit it if you want, but I won't be able to do it. Please reply for a moment because I'm thinking I should start with the chicken

tikka

masala

and thank you all so much. I've never met a community that supports me more in the online world than my audience and it's just amazing. My mind every time is that you are some of the kindest, most intuitive, most knowledgeable, sharing, caring, and giving people, and I can't thank you enough and everyone giving me super chats right now, so many thank you. I'm really sorry if I missed the question Sawyer is going to ask as I get started here, so if you could check out some of the saurian research, check out some of the super chats, and if there are any important or pressing questions I have.

I got lost, please tell me and I'll get back to you when I start here, so why don't we get cooking? I hope you are cooking at home. I know this is a last minute live stream and we couldn't. I'll be doing one of these in a while because we've been working on a new show called Being with Babish, which is an experiential travel vlog type of show. I keep using that word because it sounds good. I'm not entirely sure if it's accurate, but I'll find out, I'll check my thesaurus after this, thank you all so much again and let's make some chicken

tikka

masala

.

Will we be the official national dish of Great Britain if I'm not mistaken because if someone in the comments pointed out? Tell me that it is actually a British invention in the sense that it is a British interpretation of classic Indian dishes, but this particular preparation is of British descent. I'm not sure if that's true. You shouldn't spit on me now about the facts because one person in the comments said so, but hey, you know, this is the Internet, this is what they signed up for, this is just half-informed statements and nonsense, let's see, someone is asking me to say something out loud and I.

I'm so scared now that it's going to be hundreds of dollars from someone. Wow, okay, I would say someone just gave a hundred dollars and I really appreciate it, but I feel like your name is something I can't say because I'm not going to say it, but how we thank you so much, that's, it's incredibly grateful. generous, thank you very much for the super photo. I'm not sure what that is, as Tanner would love a Lemmy Kilmister. I'm not sure what that is, but I'm going to check it out. I'm going to investigate it. Thank you very much for his super generous talk.

Thank you. I'm sorry. I can say his name correctly, but it's clearly a play on words. We can say? Well, let's start here, friends. The first thing we need to do is mine, is there anything I need to play before we start? Jake, no, I think we're ready to go. The first thing we're going to do here, did I say some name that was made up? They're designed to make me say something horrible, yeah, I shouldn't, it sounds good now, yeah, no, yeah, Howie, yeah, 'cause it's so off-color I'm not going to say it, so the first thing we gotta do, guys, is.

If you're making curry powder or, to be more precise, or you're making garam masala from scratch, garam masala, I'm not entirely sure I'm saying this correctly, but it starts with a cinnamon stick which, as you saw in the video, actually It is a little difficult. to break, so here we go, just give it a little crunch, here we go Howie, thank you so much, his name will be up there for a while, epic, Mike gave 20 bucks, thanks for helping me get back in. cooking keep cooking men thanks for sharing that with me that kind of thing is what keeps me going seriously thank you very much I have another one here Nicholas the costs may end I didn't put any message on the first one another 20 euros just tell me you didn't put a message there thank you but thank you um I totally didn't present the message in the first one please get cooking, that's what we're here for okay, okay, okay, wow, okay, thank you, geez, that's real. generosity just to tell me to start cooking, but I'm on it, thanks, um, okay, I don't have the recipe in front of me right now, so I think I'll check this out.

I kind of remember the proportions if I have. I was wrong about the proportions. I apologize but you really know what you're going to get either way is an extremely flavorful spice powder and there can be different balances of flavors if I put my teeth into it. I'm sorry. 1 tablespoon. of cloves right now instead of two was the dose. In fact, I'm going to do about 1/2. I have it here in front of me if you want me to tell you or go yeah that would be awesome thank you so how many tablespoons? of cloves close a tablespoon of whole cloves yes, damn, damn, damn, cool well, I only put one half in there, so it's okay, a tablespoon of cloves, how much cardamom 1 tablespoon 1 tablespoon cardamom, here we go, cardamom has the most beautiful kind of floral aroma, it reminds you like I don't know, it almost reminds you of potpourri in a very nice way, but it also has some lemon in it, it's a beautiful spice.

I wish I was more articulate. When describing these things, the human speed of cumin seed is 2 tablespoons, so it makes a lot of sense. There is a ton of cumin in most Indian spice blends and this one is no exception, so 2 tablespoons of cumin seed, what's next? Red pepper flakes, nutmeg, cinnamon, okay, cinnamon. I have cinnamon, I'm just going to throw in a little bit of red pepper flakes, just try a whole nutmeg, okay, yeah, that's one of those inaccuracies that I have to correct on the website because you're not putting a whole nutmeg in there.

We're just going to put a little bit of gray in there. I think this cilantro too, but I lost my cilantro seed so I only have ground cilantro, so I'll add that at the end, obviously you want everything to be roasted as much as possible. I also have two whole bay leaves here, I'm going to throw them in and now, Jake, if you're ready, I'm going to move on to the stove, come on, here we go and we're at the top where we're going to cook lightly. Toast these spices. I don't want to see smoke. If I see smoke, then guess what I'm going to start over, so I'm going to start this on medium low heat just like that and try to keep them moving like they're weird.

I'm literally going to let this go, you might see what looks like smoke, it might release a little bit of steam. I think that's what it is, but if it really starts to smoke like you see visible smoke from up here, then I know you haven't essentially burned yourself, but you've just over-toasted your spices and you may have some pungent flavors, you may You've got some weird flavors in there, so I'll try to keep this moving, that's it. The garam masala that smells so good is such a beautiful blend of spices that you don't really know its potential until you grind it yourself because you can buy curry powder, you can buy garam masala left and right.

I know I'm saying that. bad garam masala or garam masala or garam masala I'm not sure, but you can buy it at any grocery store, but ground spices just don't have the same potency or depth of flavor as freshly ground spices. Freshly roasted ground spices. It already smells I'm saying it smells really good I'm just going to check the focus here focus a little there we go that's the money okay this already smells really good and I'm just trying to warm it up gently. I don't recommend making this at home, but I'm going to test it for warmth just because it's barely getting any heat right now, so I see the cumin seeds starting to turn a tan brown, which means it's student work.

It's okay, it smells very good. I'm going to turn off the heat. The last thing I want to do is burn these spices live on camera, that would be very, very embarrassing, so I'll let the residual heat of the pan be resistant. keep working on this keep bringing out flavors as far as I understand this helps I hope extracting some of the oils from the spices and just toasting anything you are amplifying its flavor is the essence of the cooking I'm going to get. It's starting to get a little too philosophical here, so let's relax, okay, it smells delicious, so now let's back away from the camera.

I'm going to grab my spice grinder. We're back at the prep tip and this is my spice grinder. Make sure you use a spice grinder for spices only. This is a coffee grinder that will never, ever be used for coffee. I promise because it would ruin both my spices and my coffee and I'm having a hard time plugging it in. That's going to be precarious. I'm going to put my iPad down or okay, here we go, so we'll have power, yeah, this won't be as loud as I thought, maybe you won't have to cut Mike off, we'll find out.

Okay, here we have our nice freshly roasted spices. I'll just put them in a smaller bowl to make them a little easier to transport. Not bold, the measuring cup is a little easier to transport to a spice grinder, being careful not to melt. my measuring cup and then I'm going to throw these guys in here we go and now this is going to take a minute because we have some important spices here whole cloves cinnamon stick these are very tough and very rigid spices that are going to take a little bit of time to really process and not we want chunks of spice, nothing would be worse than eating your tikka masala and catching half a clove and your teeth, that would be the end of your day, you'd probably have to go home, so.

I'm going to grind this because it's probably going to take me about 30 to 45 seconds and then I'll sift it out, but let's start there, so we're going to experience a few minutes of silence here, Jake, if my microphone starts talking. Go ahead and turn it down I guess here we go in three two one. I'll see you later. I don't know if you can hear me right now, but yeah, as I was saying to those of you who are just joining us, it's very, very important to absolutely powder your eyes, these spices you don't want whole chunks of spices hanging out and then that spirit, I'll stop hereand I'm going to take a look, don't breathe, don't breathe all this. right, I still see some whole chunks in there, don't breathe this in and I'm also going to scrape the sides a little bit because the spices start to build up against the walls of the grinder and it doesn't get the same attention that everyone else gets and that's just not fair, okay this is a fair and equal system that we are trying to create here these spices and normally I would also clean my spice grinder because you know I will also grind annatto seeds and see just flavors. that doesn't make sense here actually not from seeds it would probably be Pretty cool anyway worlds are colliding so normally I'd delete it.

The last thing I remember here was this garam masala garam masala garam masala garam masala anyway here we go okay I think it's probably good enough we're also going to sift it anyway so that will help remove the big pieces , so here we go. Oh, sorry, that issue that probably peaked, too. oh, I apologize to everyone's ears, okay, now I'm going to unplug this before I knock my iPad off the counter, yeah, okay and let's do it. I keep panicking and this is something I've been doing since the first live stream. I keep panicking because I look at my monitor here and it's not recording and I'm so used to having a red bar around the outside when I'm doing something important right now there's nothing this just scares me constantly okay I see I see a piece whole. of bay leaf in there, that's why you have to really sift this because you see, yeah, so I had ground it completely and it still didn't get all of it, here we go, Jake, am I missing any important questions or something good?

We almost harmonize. there Jack, that was great, oh this is a great use for a small whisk right here check out the game. I can put the spices through the sieve here with a little whisk that's brilliant, but you guys didn't see that coming and Look, I see bigger and bigger chunks appearing here and there's a whole piece of cinnamon. I see half a tooth, these are not things you want and you are teething your dinner guests when they try to enjoy your food. Even though I just ground it up, I still have some whole spices in here that you'll see in a second.

Yeah, look at that. I'll give you a close look at those whole spices you would choose. of your teeth right now if the war for daddy Bobby tells you that you shouldn't use that terminology because people get weird, okay, so we got this is the initial spice mix and I wanted to use whole coriander seed, which is cilantro. Technically seed, I obviously hate it, but in this form it doesn't really bother me that much so I'm fine with it, but I wanted to use the whole seat but couldn't find it, so now at this point we're just going to add them in about a teaspoon and a half of fish, that's okay, that's the spice mix scooter shop, okay, the scooter shop and even more importantly, everyone I want everyone to have one of these at home, okay, This is how it costs The same cost is a little higher than pre-ground nutmeg, but grinding or grading your own nutmeg is one of the most important things you can do to improve anything you can use: nutmeg and apple pie, eggnog, this spice mix, any other spice mix, it's what it tastes like. much better, it tastes much more floral and brighter than the crap that sits in a jar and I'm going to grate it the same way.

I'm probably going to do about a quarter nutmeg, which again I made the joke in the video that I don't know what they're called, I know it's not crazy, I know it's not mega, I watched the movie and it looks like this I'm not entirely sure what I know, so yeah, this smells like a vacation. Honestly, yeah, I'm going to make about a quarter hole that's blue, wow, we're doing pretty good, okay, and that concludes my finger rating pretty good, that concludes the spice mixing part of the program. You can store this in an airtight container. because I think the general rule of thumb for freshly ground spices is three months, but don't quote me on that because I don't want anyone to get tired of my can or anything, but they were all self-stable spices to begin with.

So I can only imagine that their lifespan is indefinite just like their full counterparts, but I don't know that either, so I won't be an authority on that, but we have a lot for what we're doing today and I have a lot left. Next time I want to make some tikka masala, so that's our spice mix. The next thing we need to do is marinate our chicken, which I admit I probably should have done before the live stream because then I could have said, "Here's the chicken, it's marinated." but you know that's life so I'm going to grab this cutting board here just to cut my chicken because I don't feel like you know I'd rather watch this and wash my entire countertop of chicken juice so here Well I bought one good air chilled chicken breast, now someone mentioned and I'll talk more about this later, but someone in the comments very astutely mentioned, that's, I always recommend cooking chicken to 165 degrees Fahrenheit internally and that's because I have to Let's assume the Most people who watch these videos buy chicken at their local supermarket, which I'd like to cook at 165 degrees Fahrenheit to be safe.

The average supermarket will sell chicken if they know that if you don't buy it, they know some. kind of organic free-range material or whatever that's going to take chicken that you don't know what kind of condition it was in and it could be very, very not very, it could be dangerous. I remember looking up the percentage. of chicken in the United States with salmon Salmonella and again it was a shocking percentage. You really should know these things by heart. I think it was around 30%. An incredible amount of supermarket chicken has Salmonella just chilling and you have to be careful with that and I love cooking chicken at 150 degrees Fahrenheit when I know where it's from and I trust that it came from a place where the chicken was kept healthy and happily and it was then safely transported and then safely slaughtered if you have a premises. butcher that you know and trust, cook that to 150 degrees Fahrenheit of course, if you buy something from a supermarket, cook it to 165.

I know it's going to be a little drier, it's going to be a little longer, but like dried chicken it's a little The price to pay for not getting sick if you've ever had salmonella, you know, I'm talking about that, okay, so what we had to do is get the recipe out because Jack, I appreciate the help, but I think you. You'll have to read me super chats and questions because I need the recipe here because I don't even have some dry ones, hit me, hit me, hit me, first and foremost, Jay Man 80, I'm crazy, Jay Man 80, thank you. so much it's incredibly generous $50 crazy Jammin talk stupid you know thank you I appreciate it they're watching first more anime they love the sun live love the sun live love the lips and the characters pick some food they called you pain yaki soba tears of the fallen Angel and the stew shine so that sounds like something yeah it sounds like something dude thank you so much for the incredibly generous super chat I always want to make more anime food always looking for more ideas so thank you so much let's look.

On that, I can tell you with certainty that the next anime meal I'll be making will be Howl's Moving Castle breakfast, which is just bacon and eggs, but it's a great opportunity to show how to make bacon from scratch because I guess it was Howl's Moving Castle , they didn't, they weren't going to the grocery store and they weren't going to buy, you know, bacon, Oscar Meyer, bacon, so I had the opportunity to cure and smoke my own bacon, very excited. Do that, I have an indoor smoker that's a stovetop smoker, it's that big, it almost looks like a metal saucepan with a metal lid and you just put wood chips on the bottom, hit it over medium-high heat and stop smoking. and I'm going to try to do that with pork belly and cure it for seven days, smoke it for an hour and a half and see if I can make half-decent bacon without even setting foot outside, we'll see. but thank you very much for the extremely generous super talk and thank you for the idea, anything else, yes, we have a hundred dollars in and out, like the hamburger, well, that's what they say and they're asking for the eighty hamburger.

Murphy is raw, oh my gosh, I was thinking about that the other day, that's crazy, well the Internet, whether you're the restaurant or just a person named in and out legally, thank you so much for an incredibly generous super chat that is extremely kind and your voice. came through loud and clear because I was just thinking about that the other day I almost have that routine memorized where she's like go to the refrigerator to get a red pepper, get a green pepper, bring it back here and then she was talking about how the hamburger was almost like a meatball between two slices of bread and all the juices from the hamburger made the bun turn pink and he was outside crying with his friends and we were all like he bought McDonald's and it's kind of classic and I was thinking about that , I was wondering if people would want to see that because it sounded like a pretty disgusting burger, it sounds like the burger that everyone's parents made for them at some point in their lives, just, slowly, meatloaf burger, essentially So.

Would you do it better? Not me, there is no way to improve it. Yes, if I remember correctly, she chops onions and peppers, puts them in and mixes them with the meat. Maybe I like gourmet food I like it Maybe I enjoy, you know, and I'm an advocate of cooking for yourself and and and that things from your own kitchen will taste a thousand times better than any fast food, except for a Big Mac man, no There is, there is no, there is no. competition Big Macs are one of the pinnacles of human achievement and I am NOT sponsored by McDonald's nor do I believe they are a good or healthy presence for Humanity, but I will treat myself to a Big Mac once a year because I have to because I like the rest of America and I'm addicted to all of us going off the rails here.

Any other questions I should ask before I get into this chicken. We got 20 bucks from a pretty random 88 Atlanta, maybe something like that and they're asking for more anime. also from otherworldly restaurants, I think you showed it to me once, I definitely didn't show it to you, I don't know, that's definitely a good thing, you guys already met at some point, he was news around here, oh boy, didn't you understood? yogurt, that's going to be a real pain if I have to pretend in front of all these people, thank god they can't hear me right now, I could have sworn I ordered it with you know you're on my order, yeah, I liked not putting it in . in the refrigerator or something because I'm seriously going to wait a second guys, I'm going to go check the Prime bag, so if I didn't get this out of here, I'm in real trouble, I'm in real human trouble, no. not here.

I remember. I remember. I remember taking the chicken and something else out of the refrigerated bag. Where the hell is he? I will find it. Just give me a moment. Friends, I apologize. We need yogurt to stay here. Two. Chicken tikka masala by definition is marinated, not by definition, but it's practically marinated and yogurt and yogurt. I actually put it in the freezer or something with a rock. I would like to thank all the commenters who are operating with a lot of yogurt. Oh guys, thanks. I really appreciate it if you want to come real quick I'm here in a direction where I'm not going to get any worse oh my god oh no buddy I don't think I have yogurt hmm okay but I guess I could have sworn more when I took Sorry guys, I'm so sorry for the delay here, our people just like to leave it right now, the numbers are plummeting, why am I watching a man's back?

I'm very sorry, I appreciate it. Friends, this could turn into a very long am a in a second because, wow, yeah, no, I don't think I bought yogurt, which is sinking me right now. I'm sure there are alternatives, I'm sure you could use like sour cream or something, yeah we might have to take this live stream on the road, it's even possible, yeah okay I know this sounds crazy, but can you come in here and look and make sure I'm not being blind right now just because I'm fine. I'm going to try to keep people entertained while we try to solve this problem here guys.

Very sorry. I think maybe I forgot to get yogurt. We may need unflavored yogurt. Yes, did you care? Just looking here and making sure I'm not just overlooking it somewhere. Sorry, people apologize for that. I'm just looking for some Greek yogurt that I could have sworn I ordered. I really could have sworn. What about the refrigerators with drawers you just looked at those? real quick yeah this could turn into a long morning or does anyone have any ideas on what we can marinate chicken in besides yogurts for chicken tikka masala let's see here let's see here hey guys thanks Vincent Cross for clearing out a bunch of yeah , look? as erroneous messages, let's see.

I can see it, but I'm an administrator. I don't know, can you see that Vincent is the leader? he comments like a madman. Okay, you got it, yeah, could you minam? Thank you very much, yes, yes,Duane. We have read or you were reading probably the closest thing. No, it just has to be sugar-free. Any type of yogurt that is not sweetened or flavored. Normally you want to use all the fat, but I don't care, you can get 0% as long as. It's not sweetened with that flavor, thanks man, I appreciate it Wow guys, dire or livestream the speed of travel, okay guys, go see Vincent Cross at Instant Grass on Instagram.

I think he could live straight up finding yogurt from him. I'll say I'm going to refresh my drink here because I think we're going to take questions for a few minutes, you know, on that note, I could grab a chair, actually, okay, I'm just going to grab a chair, folks, and I'm going to take a few questions. because, why don't you know? We have a few minutes here, we have to wait for Vincenzo, that's not going to fit here, yeah, oh, you got that right, okay, first, thank you Jake. Well friends, let's do a little question and answer.

I'm going to tilt the camera up a little bit to see what's going on here. These are our original office chairs a little higher, a little higher, we are figuring this out, this is how it has been. It's been a while since we last did a livestream, yeah, I'm excited for you to show everyone the different ways you can sit in these chairs. It's true, oh, thanks for reminding me because, uh, it's kind of important that you did. let's take a look here, okay, come on, look at that, here we go. I should have shaved my head today.

I didn't realize I was going to be on camera. I look a little disheveled, so here we are because I forgot some Greek. yogurt apparently thanks everyone for joining and I think we're going to do some AMA right now because we need some yogurt to continue this episode so coconut milk works well. I don't have coconut milk, yes we have. a fifty dollar super talk here from Sean Kerry saying see how much they criticized your Teenage Mutant Ninja Turtles New York pizza for not being authentic enough. Have you ever thought about making a redemption video, maybe using the Do the Right Thing movie as a backdrop?

I think I definitely want to make a redemption video regardless of the many different episodes. I feel like this says a lot about EFT. Most of the time when you see me cook something on this show, it's for the first time and there are many. episodes I could name, I would really love to redeem myself like Harry Potter's pumpkin empanadas, those seemingly salty ones in real life and made them sweet. I basically made like pumpkin empanadas, so I would love to redeem myself in that as a New Yorker. I would like to make a more authentic New York style pizza.

I'll just say that pizza at home is difficult. There is a kind of laughter here. There's something someone says something funny. I was laughing at someone who told you to put the chicken in it. refrigerator okay, I'll put the chicken in the refrigerator and it will survive a few minutes no, you know what not, I'm not going to bow down to them, generally speaking, you know, think about the amount of time it takes you to get it. chicken home from the grocery store and if you know you don't spend as much time relaxing waiting for Vinny to bring you a Duane Reade yogurt, you should be fine, but then everyone, what am I to show you all the different ways you need it? sit in these chairs, we actually got these chairs because they're uncomfortable enough that Americans want to work standing up at our desks, so you can sit in this classic way, as you can see, I'm going to lift this up. and look at the whole thing as you can see, it's kind of a curb, this is going off the rails and you can sit on the side if you want to be like a cool teacher, you know, it's like you know, hey guys, the best for everyone you know .

I mean, and then if you want to be a really cool teacher, what you do is you unlock it and then you're like, "Hey, gang, let's finish strong." I heard that you know how to smoke drugs and then you don't care about your families. I just want you to know that I'm there for you and in this chair, yeah, here we are, what's up? Vinny is calling me, wait, oh God, they don't have Greek yogurt at Duane Reade or something, let's say this livestream is over. Before it started, can they hear you right now? I hope they can't, but um, so they just have Javonni claiming fat-free Chobani, yeah, it's funny, you know, I taste like sugar, yeah, that's good, obviously, just so they know they want to be. using all the fat in this I'm sorry I can't hear you it's so good but you understand that yeah yeah no that's good here man that's good yeah no we're good so obviously you want to use yogurt with all the fat in this scenario, but since we are in a kind of emergency situation, we will use non-fat yogurt and I will remind newcomers that when I started using it and my face is shiny, I am using this new serum because I want to stay the way you want . to try to still look young even though I look ten years older than me and look how brilliant what they did to your son made me look I swear look what they did to your baby they can see I'm sorry it looks great on OBS, okay? you are not looking at OBS, you see the compressor condensate present.

I found a good angle and I'm just going to stay here while the audience is doing, would we like to die right now? We should talk to the viewers who watch this in their sleep. Yeah hey, to everyone who watches my show in their sleep, we should explain to them that this thing goes on sometimes we think these live streams go on automatically, yeah, when people just watch the show and fall asleep, yeah, can you guys listen to you right now or yes? Okay, Sawyer, just explain this: YouTube often recommends my live streams to people who watch my show when they go to sleep because it's like people are watching Babish between midnight and 7:00 a.m. m.

ET, and you should like it. Like the very long ones, YouTube just the algorithm starts suggesting the live streams and the live streams have become some of the most viewed farewell minutes, some of the most viewed videos on the channel, which is really funny because We see that you already know. These are between 1:00 and 3:00 our four-hour long live streams and we see that they have a 50% viewer retention rate, which means that 50% of the people who tuned in to watch it they watch everything, which is just That's not what happens with live streams, so we found that people put this on before they go to sleep and then they just play it while they're sleeping and we, as such, put on a couple of commercials during the video and thank you, I just want to say thank you. you for looking for seeing my wife's and that's what it was bedtime with

babish

for that hibernation.

I'll say it, I'll put it that way. Hibernation podcast that will be left waiting until you have the time and ability to do so, but. as I was saying before we're working on this new show called Being with Babish, which is a travel vlogging show and it requires an enormous amount of time, effort and money and that's our big focus right now, we're actually filming the episode. 3 tomorrow in Brooklyn and we're so excited to surprise someone with it and we think you guys will like it too so tune in to the episode that's premiering not next Friday but the Friday after that a little late because we couldn't.

I'll shoot until I have fifty Canadian dollars here, wait a second, they have a saying, folks, Raavi, fifty Canadian dollars. Thank you very much, I love your channel, great work, master chef, anime, four Chinese dishes, it's like yugioh, Dragon Ball Z and MasterChef combined something very low. or no carbohydrate meals for diabetics, being careful with refrigerator blindness would also be appreciated. What does refrigerator blindness have to do with masturbation or what does that mean? I haven't heard of that program. I'll check it out, thank you very much. Much for the suggestion of low/no carb meals for diabetics, absolutely something I want to look into.

Wow, those facts, these people in the back, so Ravi, thank you so much for the super generous chat my man Vinny is here with, that's perfect, thank you. saved the whole live stream man Vinny is here saved the day with some Gilders I appreciate it man I'm going to get this chair out of here oh god I'm stuck with the chair damn here we go okay let's get this chair. Yeah, I'm outta here, okay, back to business, folks, here we go. I'm going to tilt the camera, come back here. I know this seems a little ramshackle, but we're coming back to this for the first time and we'd love it, we appreciate your patience and we'd love for you to stay with us because we're about to get back to cooking.

Thank you all so much for putting up with the pets and I'm glad you gave us some time. I'm a session there. although I think I'm really just answering one question here we go let's make a Marin odd so I'm going to check out my recipe here so I know what I'm doing we need a cup of full fat yogurt and these guys. It's these five point three ounces, so it's not two of these, but it's close enough. I don't care, let's grab Lenny. Can you close that door? A peek behind the curtain here and you really see how the sausage is made.

I hope you like it because that's what happens here every day, those

babish

companies are actually called binge Entertainment LLC, so you know here we go, so these are each one is not exactly a cup of yogurt and these are the ones that don't They have fat, normally you want to use all the fat, but we were an emergency situation so we made a decision, Vini, thank you so much again for going out and grabbing. Those and the recipe calls for a cup of yogurt, so I'm going to say okay, it's good enough, you know, it's a marinade.

Marinades are one of the things in life where you can be a little inaccurate and a little just plain winged. a little bit, you know that the chances of you getting royally ruined from being watched are extraordinarily low, so don't beat yourself up and try it, you know what's the worst that can happen, except food poisoning, but if you did it again, you'd really mess it up, so just don't mess it up, okay, next we need some ginger, so I'm going to grab a trash can here so I don't have to go off camera. I loved the concept of trash. bowl until I have a trash right next to my worst, I just say, uh, just go here and do it, but I want to be on camera, I want to be present, I want to be, I want to be an absent father to you guys.

I want to be there for you, okay? Now I know that, in fact, you know. I know I'm going to employ this trick right now that I learned recently, too late in life, if you ask me, it's peeling ginger with a spoon instead of a vegetable peeler because it's a little more arduous, but you can really get to all of them. the nooks and crannies in there and the way a vegetable peeler just can't handle these big parts of people, you know, okay for the big parts, I'm going to use them. I'm going to use a peeler because it's my right as a human being.

You know, the vegetable peeler peels them. They're fine, but sometimes I get it. There are those little bits you can't get, but I don't think it's a spoon. It's easier to say, it's just different, it's a different feeling, it's like trying to think of something non-sexual to use as a metaphor and I can't, so I'll just shut up and peel this whole thing off. ginger because I'm going to use, I'm definitely going to use all of it, the recipe calls for about two inches of ginger for each item for the marinade and for the sauce and that's pretty much all I have here, this isn't even four inches, but it has a nice width, it's a nice fat piece of ginger so it should be enough for both of us again, this is a marinated eyeball, it's fine as long as you refrigerate it properly and don't get food poisoning if you know it might taste something. a little bit weird and you'll learn, you'll learn like, oh, that tasted weird because I added too much mine?

I don't think wait a second guys, sorry, okay, so now I'm going to go ahead and grate this big half of ginger into our marinade, here normally. I want to use about two inches depending on the width of your ginger. I'm going to use more like an inch, inch and a half because I need a little bit for the sauce later and I need something to hold on to, you know, okay. I could grate this up to here and make two inches and still have some left, but then it would be almost impossible to grate, you know, do the math guys, that's it, that's it.

What am I missing there? I don't have the chat. open, so am I missing something vital? Ask why there is no big super chat. Any interesting query received 50 dollars from the new Central. I told you. Central. Thank you very much, but your voice honestly helps me fall asleep. That's very nice, very nice. Thank you so much. I really appreciate that you liked it and that you know that what scares people is when they see me say the introductory words to the program, if they see my face when I come down here and say,Hey, what's up guys, welcome?

I binge-watched Babish again and I guarantee it weirded some people out, which is fun for me, so two cloves of grated garlic. I'm going to grab this clove of garlic here. I'm going to give it a little, um, too big a crush. kinda excited oh and these guys are already jumping other skins this is my favorite type of garlic Vinny I'm pretty sure you picked this garlic so I guess I have to thank you so we're sorting the garlic and the ginger here because we want this to be a marinade, we want to maximize the flavor and I mean, if you learn anything from Bradley, honey, it's that, you have, you have, you have to break up the garlic and release the Allison and it's because it's like a two. -epoxy part, yeah, sorry, I remember all your Allison jokes, so I have this weird phobia where I really want to peel every clove perfectly, even if it's that arduous, it was a huge pain, but I don't care.

I want to peel every clove of garlic. What I love about these micro planes is that I can grate the garlic with my fingertips. You're not going to cut yourself unless you try really hard. You probably have to grate the garlic with your fingertips for a couple of seconds to really cut yourself look at that guy, okay I scored it to the center and no problem, this airpod keeps impacting my ear jack, does it ever happens? You know, it's like a static shock, it's a, it's a I get a static shock every time I move too much.

It's giving me a little shock. That's bad. I believe it is me. I think I have a static curse. I've always been more static than anyone I've ever met Mercury in. your blood is the market, you know, it's the mercury model, you're absolutely right, okay, sorry, I'm just reading on microplane because I need it later, so I'll just rinse it a little, okay, so We have our garlic. and our ginger here and then I'm also going to add a tablespoon of our homemade garam masala curry powder, let me do a heaping tablespoon, if anything, a tablespoon and a half because all we're doing is just flavoring our chicken, it's It's very hard to screw that up, as I've been saying repeatedly, so I'm sorry if I sound like a broken record.

I'll also add, yeah, a tablespoon of kosher salt like that and some twists. of freshly ground black pepper, you know how I feel about those results. Brussels, I'm back, black pepper, those are big deals for me, so I'm going to put a good spin on that, we have to imagine your amount of chicken like I'm looking at the chicken that I'm going to marinate here, you have to imagine, in the picture you just saw, the chicken breast placed in front of you, how much would you twist them if they were cooked and you were only seasoning them on both sides?

That's really why I put so much pepper on it because I'm like three chicken breasts, one side and the other side of a chicken breast, like it's pretty hard to go overboard, especially in a marinade, so now I'm just going to give you these. guys, mix until smooth, one of my favorite words, if you can't tell from my millions of uses, hit that Roux mix, here we go. I guarantee you this is the tastiest substance in the known universe right now. Freshly roasted with ground spices, there is freshly grated ginger and garlic. I mean, this is some really tasty, flavorful stuff.

The really nice thing about yogurt is that it creates a beautiful brown crust on the outside of the chicken, even unlike chicken breasts, even on the most boring meat. known to mankind chicken breast, it will create a beautiful layer of my art and browning, so we have our nice marinade here, that exploded Jake is like white on your screen. I'm going to go ahead and turn it on. go down a little, how's that better? Now you can see the marinade, how's that folks? Yeah, I just heard a plus, so it's especially good for that angle, perfect, that's our marinated yogurt base, which now I'm going to throw away the chicken that I have. three chicken breasts here and to the dismay of some people I'm going to wear gloves because I like being able to cook and not have to wash my hands every time I touch a piece of chicken, it's very helpful and I know this isn't great for the environment , but what it really comes down to is the difference between throwing away plastic and wasting water and it seems like those are two equal environmental concerns, so I personally would rather throw away a thin layer of plastic than waste, you know, I don't know how much water it takes to Wash your hands three or four times when you handle chicken anyway.

I'm taking a stance that I probably shouldn't be doing right now so I'm going to go ahead and shut up and play the hits opening up my chicken I see it a little juicy so I'm going to grab some paper towels here we go so we can dry it off our chicken because there's always a little liquid in there. They smell a little, make sure they are good. These guys smell a little sulfuric, but that's due to their vacuum packaging. You will find that with a lot of vacuum sealed chicken, if you don't rinse it, you will get this kind of Obviously, you have to be very careful with any chicken that smells bad, but vacuum sealed chicken in particular has a strange smell and what really you want to do is rinse it. and make sure he sees his art, it's practically gone just make sure it's not left because I'm giving this to my friends and I don't want to kill them.

I'm just a good guy like that, okay? and I'm also not a big believer in rinsing the chicken just because what you're really rinsing is when they put the chicken in the vacuum pack it was dry and we really rent it is just a liquid. that was exuded from the chicken itself, so it's not like you're getting rid of some toxins or something you're just getting rid of, like it doesn't really matter, to anyone, we're digging a little deeper here and now. I'm going to cut this into about one inch pieces, just you know, think about each Indian and take out the four tikka masala that you got and cut them into pieces that size.

That's the key here, is that we're making tikka masala. and we want to try to emulate it as best we can, what am I missing guys, something good? 50 pounds of turkey, pounds sterling from Luke diri from Luke diri. Thank you very much Luke, you are extremely generous. Thank you so much. What is Luke? after he said: make boneless pizza, okay guys, come on, that joke isn't old, yeah, but thank you very much for the generous donation. I'm just saying when we get the boneless pizzas and we get them, I don't know what I'm supposed to do. you know, but thank you very much for such a kind and extremely generous contribution.

I will follow her. I bet if he did it, it would still go crazy and viral, right? It's still a hot enough topic that people went a little crazy, but let's just say if some pizza is already boneless Bona, I tried it, okay, there's our chicken, which I'm now going to toss in our yogurt marinade . Did my pronunciation make some people angry? I sure think I'm getting rid of it. all our chicken, easy stuff. I still have the gloves on. I'm going to take this and mix it up a little bit and make sure everyone is well coated with our marinade.

Ideally you want to leave it like this for at least an hour, if not four to six hours, but obviously we're not going to do that right now, we're coming back, we're trying to have a nice, breezy live stream, so I'll do it. What I'll probably do is cover this. in all the other smarter inn, answer a few questions and then we'll start cooking, it might only be half an hour. It's coming guys, you know, we all liked living. I'm sure you don't want to. sit here in front of a computer all night and then watch a show tonight, we're going to look at VIN, you don't have to get up and answer that, so Jackie, if you want, you can love the place.

Oh no, wait, but now. What if a fan tracks him down there? I'm sorry, Van, you can't go, you can't go anymore. Sorry, we would have just been a really bad place, so now I'm taking my gloves off off camera. I apologize and you will do it. Look at the water, so we've got everything marinated and we're marinating pretty much ready to go. I'm going to hit this with a little bit of press and stamp, press and stamp for when you want to press and see. Sorry no. actually answered by joyful press Oh simple, I use it so often that they wanted to sponsor me.

I would say yeah bro, because this works, man, that's cool, this just created an airtight seal like it could. I could go swimming in this. and it would be fine, although it's fine, ideally it should be stored in the refrigerator for one to six hours again. This is a yogurt marinade. You probably don't want to overdo it because there are enzymes in yogurt that tenderize the chicken. You might end up with some kind of mushy chicken if you last like 1224 hours or something, really, what am I saying? You use buttermilk to marinate the chicken which is full of enzymes and let it sit for 24 hours.

You'll probably be fine for 24 hours. I really should do an experiment. and find out, but I don't know for now, so for now it will have to remain a mystery, okay, while we wait for that, let's ask some questions, let's have some super chats about what we have, ooh, group, we have Tammy. Jennings AU$20 I have three teenagers who love watching your channel with me to get cooking ideas. Thank you from all of us. Thank you Tammy and thank you to Tammy's three teenagers, thank you all for watching and thank you all for cooking with her mom, I hope. that you're cooked, that you're cooking with your mom or for your mom in any way, it's a really nice way to connect with each other and I appreciate being a part of it.

I appreciate you guys guiding me into your lives like what else do we have here? We got £10 from Luke, darling, why do you use American yellow for your Frito pie instead of pepper jack, which is Hanks' favourite? I remember you actually mentioned this in the voiceover, that I was like pepper jack was Hanks' favorite, so Peggy wouldn't do that, but I came to the conclusion that Peggy is such a stubborn person, she's so determined in her ways and thinks she knows best about everything, she's a true sociopath and that's why I watched it and loved it. her, but that line of thinking made me think that she wouldn't care if Penn Hanks' favorite cheese is pepper jack like she said, she said, I made it just the way you like it, perfect, she didn't say I made it myself . period she said maybe I did it it just came out perfect i mean my way so that's where that line of thinking came from thanks for asking thanks for the super chat $50 from newbies oh where did this come from?

Thank you very much for listening to me while I fall asleep nude central we had 20 dollars of the a1 comic. I've been watching her show for a long time. I just wanted to say I love the way you work and I've saved some recipes from your various episodes you always make me smile thank you that's so cute honey I love making you smile and I love that you're saving recipes I hope you try them yourself , this particular recipe is a lot of fun, it's not as difficult as you. You're looking at, you know, no marinating time, you're looking at like I don't know, 30 active minutes with an hour to marinate and you have an incredibly flavorful and vibrant chicken tikka masala and I really recommend trying this one so thank you. for watching and I'm happy to tell you that I make you smile, you have horses, I said ten dollars and I said hello, hello, you have horses, thank you so much for the super chat, I really appreciate it, Robert approved, we gave five pounds sterling and we didn't chat, but thank you so much.

Thank you very much Robert for your generosity, well, we got here, who did the lady, we got fifty Canadian dollars. I saw that one. Wow, one hundred and ninety-nine euros, it's a strange amount, but Wow, thank you very much, that's extraordinarily generous, thank you. You, Thomas Wyler, Goodfellas food would be good another time. I made the prison sauce. I know Henry Hill has some meatballs, so I'd love to find a way to confirm what the actual Henry Hills meatball recipe was and then maybe do it. I can do that and then we have another soup, but thank you very much for your generosity and your super gigantic chat, it goes in and out again, thank you very much, it goes in and out, and that's a lot of fun.

I'd really like to know if that's really the case. count in and out, can we hang up? I'm going to go to his channel checker real quick, this doesn't have 115 subscribers, it's not, it's not on a non-sexual channel, but that's so funny, he's the real logo in the name and you, really. It stumped me, but thanks for an incredibly friendly super chat and I'd also like to thank all the new members here today. YouTube memberships are a way to watch episodes a day early. I publish all episodes a day before. YouTube and patreon members only if you're already a patron, it's the exact same level of benefits, it's the five dollar patreon level, it costs $5 to become a youtube member and it's a way to see things ahead of time.

I always share things there before sharing them anywhere. otherwise it's a way to take a look behind the scenes because we'll post behind the scenes stuff we'll post bugs literally two days ago I just posted some bugs from the scene on thethat Sawyer and I were in the Las Vegas hotel room where the towel was. wrapped around my head and I was wearing the robe and then you have access to things like that and you have access to ads and all that good stuff so check out the channel memberships it might be something you're interested in and we just got a new nathaniel fry thank you for being a member we have another one - Siddiqui said thank you very much for being a member I really appreciate it guys and thank you to the members of super chats anyone who is watching or sharing the channel your support means the world to all of us and also especially with the new show, like I was saying, the show is a huge passion project for us and we're really excited to share with you and try new things and try to push the limits of you know what three people can create on YouTube five people, sometimes We work with some partners of ours, but mainly it's the three of us who are here doing a program that we think is pushing a lot of boundaries of what people are.

We are used to watching on YouTube and we want to continue to see how far we can take it and we are very excited about next week's episode, we are very excited about some upcoming episodes and we have a lot of surprises in store and some very fun adventures to come with us so I hope have them join us, okay, we have new $50. Sorry, 50 euros, 50 euros, Nicholas Koskinen super chat, dude, you're giving me too much money tonight. I really appreciate it. but you gave me so much money, I feel bad, but man, thank you very much, can we have an episode dedicated to whiskey?

I'm very excited to say that there are

basics

of whiskey with babish that we have filmed. I just have to do the voiceover. I'm not sure when it will come out. I think it will come out in May, but it will arrive. It's filmed and I try something like 14 different whiskeys and talk about their different characteristics and why different people might make it. I like them for different reasons and I'd love for you to tune in, check it out so you'll stay tuned and thank you so much again for your incredibly generous super chat and the other super opportunity you've given the new member tonight.

Simon McMahon erson thank you for becoming a member brother nathaniel fried just donated $50 your videos inspired me and greatly to get back into cooking after I was discharged I fell and it's been amazing watching you create works of art in the kitchen. I love it. Your videos keep it up, it's incredibly kind, Nathaniel. I'm so happy to have played some role in your return to the kitchen, experiment and have fun, that's the most important part, even when you make mistakes, have fun, learn from it why. Step that? What can I try differently next time? And you know, it's scary.

Sometimes I understand why people don't get into cooking sooner and more often, but I'm going to go down here, but it is such a rewarding process. a rewarding hobby for so many reasons I can't imagine many other hobbies being maybe music or volunteering, it's just an opportunity to connect with the people around you and yourself and I really appreciate you being extremely generous, super chat. and keep your chin up and keep cooking okay I'll do it if you want and we have a little more hair. We have Matthew Bennett and we just gave away $10 trying this again.

It's amazing to see what you do and see and what you've done with this. The channel is incredible. I do some cooking streams on Twitch and you've been a huge inspiration. Yay whiskey yay whiskey Matthew and thank you so much for the super chat, thank you for the kind words and thank you for hanging out with us. I really appreciate it. and I really appreciate it, man, I really appreciate all of you, I can't tell you how much I do, I'm trying, but it's hard, we have 4,000 people watching right now, which is pretty good for a live stream, I have to say .

I'm just here having a whiskey. I'm drinking an Angels Envy. I don't know why they're drinking, but cheers, mmm, my guys in the other room are drinking the same thing. We have Vincent Krauss, we have Sawyer Jacobs, the SC hosts. with the greatest ease, McNicholas, I can't stand it, your generosity is too much, he is very, very kind, he only gave 50 euros just to say great about the whiskey episode, friend, thank you very much, I don't know what to say, like III paradise. I haven't been the recipient of that kind of incredible generosity very often. In recent years I have received it more and more frequently than in my entire life and I will never get used to it because it is shocking. and it's deep and it's incredibly kind, so thank you very much.

I really appreciate your generosity and just chatting with me. I want to give you my number so you can contact me directly. You don't have to pay 50 euros. every time we want to say hello, but thank you so much Hanna H only gave $5 and said your videos honestly make my days brighter. You are a true gem. I've once heard of who you considered your alcoholic equivalent. How to drink, of course. I've heard about drinking, in fact we did a collaborative episode with Greg, it was the Christmas cocktails episode. I understand if you haven't seen it because it's a Christmas cocktail episode that's out of season right now, but Greg came. and we made some Christmas nog and he drank, he taught us how to make different types of egg nog, like some really classic dog eggs, apparently it was something that used to be drunk at room temperature, goodbye cowboys, back in the day, and we learned . a lot of him and he's an amazing guy and we text all the time every time we hit different milestones different subscriber milestones every time he has a great video he always texts back and forth Greg is the best so Sawyer, my phone disconnected from you, I think. the earpiece is dead yes it is so now we're going blind folks here we go hmm not entirely sure what to make of the ear situation.

I'm just going to take it out. The headset just died, so there we are. Flying with it uh, I don't know word for word, we're flying blind here, it's fun, it's a good time, so what else do we have here? Olivia Featherstone gave five dollars and said: we are in the world, do you think you cut off hope? binging slash being with babish will take you what do you think you would like to cook in those places? Honestly, I don't know. I would really love to bring the being to a much larger audience. I think it is a production that it is.

It's worth people's time and I hope you tune in and watch it because episodes 1 and 2 are live right now. Thanks and yes, I just heard the noise. How long do these things last? This is a valuable lesson learned. It's OK now. have the other one there, let's go or go to the left side now. Thanks Olivia for your super talk. I really appreciate it. Weston is a lot of Nick Weston and that gave $20 and he said, "I love the look of it and your love for Fraser made it finally end." washing it and now it is one of my favorite houses.

Sorry, I just love you, man. I love you Weston, thank you so much for your super generous chat and I'm so happy you're in Fraser. I can't even explain to you, I'm so happy you're on Fraser and still watching the first season, it has on and off moments, but when they're on, they're fine, I've never seen them, I've never seen them like in my life, five euros. from possibly an Irish guy, that makes sense, hey Andy, just call me Andy, a lot of people call me Andy because it seems like a weird term of endearment from my old life with my family and friends from high school, so it's really nice when the people call me That's it, hey, and they just want to say thank you for being so healthy, it's contagious and helping me get out of my current mental health problem.

Thank you Ciaran Ciaran, thank you so much for your super generous talk and I'm sorry to hear that you're struggling with mental health I've been there men and it's really hard, it's really, really hard to take the initiative to help yourself because you're the one You stop in that situation, it's like having a broken leg and being angry at yourself that you can't run and I've been there before I was deeply clinically depressed. I couldn't get out of bed for two weeks before I went and got the help I needed and once I did I started to find happiness in my everyday life and then I found new ways to find happiness and then before you know Mind you, here I am, I'm not saying those are the results of going to therapy, I'm saying you never know what can happen when you take steps to help. you and I hope you are seeking the help you need and stay strong men we are done and Azeri.

Say ten Canadian dollars. Will you give me? We will bring David back. The guy has a heart of gold. He is a very, very sweet man. I hope to see. him again. I hope we can have him on the show again. I am not in Orlando nor do I live near Orlando and I am very hoping to visit again soon and in that process I would love to be able to do so. Seeing David again, it's a love and I miss him. Nathaniel Frye gave $25. Hello, it's me again, what's up? Nathaniel. I work with children with special needs and that is also quite rewarding, but nothing like the fun times I have in the kitchen with my family and friends, also what is your favorite type of whiskey, that is a very, very noble line of work, man, I really respect you a lot, what you are doing is very, very important and a lot of respect for it, and I am very happy that you find time to take care of yourself. of yourself and cooking for yourself and cooking for others, that's delicious and my favorite kind of whiskey, my favorite kind of bourbon, you know, the affordable variety is the envy of angels, this guy is like, you know, 35 40 dollars and it is one of the best bourbons in the world.

My mouth around it in a while, but thank you very much for the super chat. Men really add the super chats. I really appreciate it and thank you for doing what you do because what you do is extremely important. Christ Whitby gave 48 pounds 99. Hey, I love what you do. I'm making a friend, you need to include me in your videos and I've been hooked ever since. Keep up the great work. Thank you very much Rice and thank you for the extremely generous super chat. I can't thank anyone enough that I've missed. I'm not trying to focus only on the big super chats, but they are the ones that last the longest.

That's how the system works, so I'm really sorry for everyone I'm missing and I thank you all. from you and I really wish I could respond to all of you, thank you guys so much for hanging out. I really appreciate it $5.00 from Tony, the bus from him. I've seen literally every episode they've ever released. I love you Babs, you have inspired. me to cook and find my skills thank you very much Tony, thanks for your super chef, keep cooking man. I will, if you want. Sophia, honey, gave $20 and said a random Easter question because I don't know what she's asking, peeps aren't peeps, honestly.

I think they are disgusting, thanks for all you do. I completely agree. I don't like peeps, they are sugar colored. Sorry, sugar-coated marshmallows and I don't get it. I don't really understand marshmallows unless they burn. Crunchy and sandwiched between two graham crackers with a little chocolate on top of that, they're just big, airy sugar. I don't know what they are called. I don't like them very much and I don't particularly like peeps, so I'm Right there with you, Captain Redbeard 647 gave $20 and said that there are a multitude of very interesting foods in the Food Wars anime and each food is beautifully drawn and described in detailed way.

In fact, I've done one if I'd done two episodes of Food Wars. or one, I think I've only made one, but I made what I made from Food Wars, come on, oh, the pineapple fried rice, I made the pineapple fried rice with Food Wars, some of your techniques are super solid, some are a bit. It's silly, but everything is wonderfully animated, including the really inappropriate weird stuff that happens in this show, but it's been a lot of fun recreating things from the anime and that one especially has a ton of food that looks and sounds amazing, so yeah, thanks , thank you and Well, I really want to recreate more things from Food Wars, including roast pork and there is a Wagyu that I came, it's called but it's shaped like a flower and it's Wagyu beef and I'm very excited to continue making things from that. show, so stay tuned.

Benjamin Odell gave 20 bucks and said, are you excited about the Navy Yard opening railcars in New York City this fall? I couldn't even say the sentence because I'm so excited, yes, I am. I'm actually hoping to move to Brooklyn, right next door, so I can be as close to Wegmans as possible, plus a friend in Sawyer's mind lives in that area right now, so I think moving there and to the insults that will eventually move away. there we would establish a little Rochester and it would become a verified part of New York mythology. We would become little Rochester, so we would love to found little Rochester and our efforts would be concentrated there.

What do you think, Jake, oh yeah? happening I've been working here most of my nine to five. I have been researching this project. What do I mean? I told you about Steiner Studios Jake. Do you mean to tell me that most of thetime? I'm working here, I'm just joking, I'm sorry, my joke isn't going the way I wanted and I'm going to let it go off the rails right there, let's start over, I hope we can move. there because I would love for us to be able to walk hand in hand to Wegmans like we always imagined we would do every morning, huh?

You mean coming in a line just holding hands and blocking out any nearby lights? People walking on the sidewalk on their way to appointments. It's a beautiful dream and we will get there one day. Viraj Mara gave a hundred and something. I'm not entirely sure what the currency is. This time you will use ghee. Baby. I also love the new being with Babish. Oh really. Thank you very much Viraj. and I forgot to buy ghee and I should have because I know that ghee is an essential part of Indian cuisine and it is also an amazing kitchen tool.

It's basically clarified butter and clarified butter is very useful, it's very useful in the kitchen because it doesn't have any of the milk solids, fats, or fats, milk solids that brown and burn when you heat the butter over high heat. high so you can heat clarified butter significantly higher than regular butter and you can brown things in it and It's great for high temperature cooking and it's also a big part of Indian cooking and something you really should have on hand , but I'm so sorry, I forgot to get it. I apologize, but thanks for letting me know.

I'll remember to do that the next time some game gives out twenty dollars and says "I love you so much." Babbage, can you say thank you, Frank, thank you? Franco vich said he had a long queue for that thank you. Thank you very much for the very generous super super chat and I hope what I just said was useful for whatever you are receiving up to 50 euros again, oh my goodness, also Nicholas , what are you doing? Nicholas just gave another 50 euros to say me. I'm going to tell you that each message is worth 50 videos of his proof.

I don't know like everyone. I know everything I know how to do for you right now. He says repeat saying thank you. That's all I know how to do because you. You're overwhelming me with generosity and that's okay, guide. I don't know if emotionally I can take much more. I really appreciate it and Wow, I mean just wow, and speaking of which, we have $50 from Natalie Valentina, hey Babbage, this week is the fourth anniversary. after my mother passed away she was an amazing cook and baker and I know how much she would have loved your channel.

Thank you so much for helping me find my way back to doing something we love together. Natalie, that's right, let me come down here again for this. one because obviously that's very close to home. I lost my mother when she was 11 and I can't tell you how much it means to me to be a part of that process for you. You obviously know that clichés are always true, time heals. all the wounds and that is one that never really heals, but I wish you nothing but the best for you and I hope that you continue to cook because I know that it is a way that I feel closer to my mother and I know that it is definitely the way you feel closer to them. yours and I just feel so honored to play some role in that so thank you for sharing thank you for the incredibly generous super chat and keep cooking thank you sorry okay so I said we're getting a little emotional. here, but one more thing, we have a name that I'm not going to say because even in its full state I know what it means, but twenty dollars from Michael, thanks Michael, hey babish, do you want to learn how to play Dungeons and Dragons for charity let me know how to get in touch that sounds interesting jake that sounds like an episode of be ok that guy should that guy an email if your email is not in your account email us at binging with babish on gmail make a fun they are with babish a gmail or anyone to contact us being with babish is a travel vlog type of show and I think it would be a great fit.

I think people have a lot of fun watching me learn to play. I've only played the NBA once before and I was 2 years into college and too drunk to really appreciate it so I'd love to do it again. I'm going to change guys, thank you so much for all your incredible generosity. chats I'm going to go back to cooking now because our chicken has probably been cooking for about 20 minutes, now we're going to pretend it lasted an hour, it's going to look the same on camera, that's really all that matters on TV. food business, so for the sauce we could also remove it because we can, we can, we can do it while the chicken continues to marinate, if it stays at least half an hour in there, I would be very happy, so we need grated. ginger we need a small yellow onion half a small yellow onion grated garlic finely chopped chili Birds Eye vegetable oil tomato paste curry powder crushed tomatoes white sugar and heavy cream why don't we start by preparing our vegetables here and then?

I'll move over to the stove, let me grab a little bowl to put our stuff in, what we really need is for the onion and I thought I'd forgotten to buy an onion, but happily I had this guy left over from a previous cooking endeavor. and he's really saving my bacon right now, so I've got this nice little one that's just 1/2 an onion here. I'm going to grab a knife, oh boy am I good? The knives shoot. Okay, the only guy I have left is this guy. of some sort of dull knife, so I apologize for how bad this is about to look, just take it off, here we go.

I'm going to try to chop this as fine as I can with this knife, it's not that bad. it's like a little proline that's there has come loose, you know, it's a very cheap knife, which is obviously fine, but it means it'll dull a little quicker and it hasn't been sharpened since I bought it, which means which is extraordinarily boring, which means I have a good chance of cutting my finger off right now, so we're going to be very careful and I'm going to try to chop this as fine as this knife will allow me. but you also know that I don't mind a slightly thicker tikka masala, most of us are used to it being in an extremely mild yogurt sauce or cream based tomato sauce and that's great and you're almost not going to go for it to hurt if you want. to get a really smooth sauce, puree it before serving before you mix in the chicken, give it a good puree and in a blender, but that's not what we're going to do today, we're just going to make a slightly rougher sauce. a rough and tough tikka masala, so we have the VATS and we need some grated ginger and grated garlic.

I have a couple of teeth here that are just coming out of the skin, we are ready to help me in my work a little onion hair there get that guy out of there I'm missing any good questions or queries that's not good well I just want I know I've said this a thousand times tonight I just want to thank everyone who's been giving super chasse I'm so sorry for anyone I've missed, it's just impossible to catch them all, which is a phrase I'm so grateful to be able to I mean, it's amazing to me that there are too many super chats for me. sticking with it is like an incredible phenomenon and I appreciate each and every one of you.

I really appreciate you guys being here and yeah, we're making some tikka masala, so I'm making the maison plus for the sauce that we're going to start on the stove any minute now, the procedure, if I remember correctly, is to sauté the onion and then add the garlic, ginger, bird's eye chili and tomato paste, and our garam masala, garam masala, wow, it really should have looked. I better say that first because it's something we all say, but I don't know which one is right, but I don't know if I need this bowl, honestly, I don't need this bowl, let's move on to the stove.

Here we go, I just have to grab a saucepan, you know, unless you like it when I say that because it doesn't really piss anyone off. Here we go, we get a saucepan, here we go and I just go. to get it ready for camera one here, make sure it's in focus and I'm just going to take some vegetable oil, I don't know, a tablespoon, half a tablespoon with the best boiling point, take my lighter, a lot of people are wondering why. . I have to light my stove this way because the pilot light on this stove is extraordinarily hot and now that we are entering the warmer months of summer, having that pilot light on would mean a very, very warm kitchen, warmer than it already is. this. which is pretty hot so I have to avoid it at all costs and what I'm going to do is sauté the onion a little bit and then I'm going to add all of our aromatics.

I'm going to add the tomato paste that I just saw a minute ago, which is here, let's go and I'm going to make sure our cans are open. What is this Vinny? Vinny pays me a visit. He's okay, he's bothered by the approach we have. But I'm in this chamber, right, Jake, we're on the stove, okay, just making sure. Well, I'll use my fancy can opener and make sure they're all open wide. I probably want to use about two tablespoons of tomato paste. The tomato paste really adds like a kind of slow cooking environment for quickly cooked sauces like this, this one won't last much longer than 20 minutes, if I remember correctly, let's make sure five minutes, five, ten minutes, yeah, this guy doesn't It'll cook in total for a lot longer than 2025 minutes, so the tomato paste really adds a toll of slow cooked loving flavor, it's a nice little cheat code, you know, I'm just going to add a little bit of onion in there.

I'm sure you can hear ASMR happening there, let's get it all in one. half an onion in there, I can actually hear them a little bit hot, so turn the heat down a little bit, we don't want the onion to brown, we just want you to just want to sauté it and make it nice and soft so it helps break down a little the sauce I don't know where all my stuff is here we go there we go and the key to that is just don't have the heat too high and keep moving like you let the onions sit for too long. even on low enough heat or simmer it will brown and if it browns it won't break down as easily it won't be softer it will be a little chewy and your sauce, but no I don't want to, yeah, it's just that I need a tanker sometimes, that It's all you need in life, really, oh, I gotta get rice, go and die.

I need the rice to work well. I'm going to preheat the oven for the chicken, which I think will be around 375, how much will that be? I come in with curry, uh, where's the preheat? Oh, it's because we're roasting it, so okay, interesting twist. I don't have a broiler in this oven, so I'm just going to hit it. With a pretty high heat, I'm skipping the rice tonight, guys, I'm so sorry, I'm sorry, I hope it doesn't bother you, but tonight I'm skipping the rice because we've barely been. we go for two hours and this is a pretty simple dish and I feel like we're, we're, we're, we're out, we're out, you're welcome and I'm having a lot of fun here, but I don't want to go too crazy with something as simple as chicken tikka masala and I will show you how to prepare the dish.

You guys know how to make white rice, so let's assume you know what. To do with that, I'm setting this oven pretty high because ideally you want to roast the chicken so it's nice, you know, it has brown spots and caramelization, but I don't have a broiler in the seven, this is a commercial oven and in a kitchen commercial you would have an oven and you would have an iguana, wait, there is no salamander, damn it. Wow, okay, you would have a salamander, which is just a commercial rotisserie, it's an extremely powerful rotisserie, so this oven doesn't have that feature, so what I'm going to do instead is just heat it up to pretty high heat.

They lower the heat because I need it. I need to come here. I need to cut a couple of chilies, just one chili. I'm going. Crazy here encourage, put on a glove because if you are one of your human beings who has ever chopped a chili and then you have gone to the bathroom and you did not use a glove at that time, even if you washed your hands. You might find yourself in a bit of an unfortunate situation if you regret it anyway, what am I missing there? Jake, something good, Rochester, more Wegmans, seeing if we should send Vinnie out for rice.

Vinnie already offered that, but no, I have rice, I have rice. I just don't know if I want to know that we don't need carbs, give me a break. I'm going to chop this relatively fine so it's not too fun, but you know, we don't want big, discernible chunks. of chili in our sauce we want them to be, you know, we want them to just blend in and be part of the sauce, be a team player, you know, I mean, you know, I have rice, it's more a matter of it's a matter of time and it's also a matter of you guys knowing, yeah, we definitely don't need the carbs, okay, I don't know if you've seen what we eat around here, but yesterday I made an excess of probably I think it was about 18 grilled cheeses. sandwiches if you count the little ones as individual grilled cheese because they had different grilled cheeses because tomorrow I plan on posting a grilled cheese episode because tomorrow is national grilled cheese day I'm just calling it a bonus with babish because it's not.

Not binge eating, it's not basic, it's just for fun and I bought 20 different cheeses and tried them with bad words and Vinny as myUnlucky test subjects, guys, what would you think of Jake? You guys like that smooth transition. what's going on what's going on ready, oh great, but eskimo nose, where did you guys think of the grilled cheese? Jay, we love golf, Jesus, but I'm so excited it's come to a conclusion. I was thinking a lot about that last night. Is that good to hear? I feel like we didn't come to a real conclusion, although I feel like opinions differed from person to person, like JQ, you liked bread toasted in olive oil, then he liked butter and I liked butter, I think that most of almost like a lot of people like Mayo, a lot of people like butter and mustard, it's a diverse world of grilled cheese and I really want to carry the message of the video that grilled cheese is the best grilled cheese in the world. world.

The world is what you make for your family, you know, I mean, can you understand that? So what I'm doing now is I'm sorting through two cloves of garlic and I saw an inch of ginger in our sautéed onion. and peppers, the peppers are aerosolizing, they're capsaicin that goes up in my eyes and it's a painful experience for me as a human being and you'll find that you probably want to grate this off the heat and bring it in. and just throw it away so you're not constantly subjecting your eyes to an onslaught of aerosolized capsaicin and you know, maybe you'll learn from my mistakes.

That's really the idea behind doubling up on Babish is that you're watching a man make mistakes and it's not necessary to do it often, sometimes it works, but you know I'm lucky, you know, okay, oh, that smells good, though like that It burned my eyes for a second, that's great, next I'm also going to add my tomato paste. I want a smaller spoon to do that, I really do, I really do, here we go, yeah, it was the temperature, I just gave it a little bit. impulse, I'm going to put about a tablespoon which is a big tablespoon, two tablespoons of tomato paste in there and I'm also going to add a tablespoon of our homemade garam masala, I'm pretty sure that's the right way to say, I'm sure which people are rightly correcting my row so let's let the stir fry be known a little bit and you know, around 3045 seconds, that's generally the rule of thumb when it comes to garlic and ginger and spices and all that I really just want to let it sit for 3045 seconds.

The tomato paste definitely provides an extra barrier of protection, but right now I have a can of crushed tomatoes here that I'm going to throw in there once. I made sure I'm not missing anything, make sure these guys are warm, oh what a smell, I'm smelling bananas. I'm going to add a little more spice, I don't really want this to be over seasoned and now I guarantee it. It may be that we toast those almost dry slices again, but they are doing it with a lot of tomato paste and some aromatics. It's really something special. Now I'm going to add a 28 ounce can of crushed tomatoes.

I'm also going to add maybe a quarter can of water. Actually, I'm not going to do that because I remember the water in my apartment tastes like pencils, so we're just going to mix this all up here so everyone gets familiar and familiar and we'll bring it over. over low heat, you know, I have a water filter here and I'm just going to take a second, but I really only want a quarter can of water because I want this to cook for 20 minutes or so. 15 20 minutes and it's going to dry it out too much and I'd like it to be a little loose while I'm doing this, so not even a quarter can like 1/8 can of water, here we go. just a little bit to make up for what's going to happen in the next 15 or 20 minutes or so, here we go, we want to cook up some of that raw tomato flavor, obviously, it's going to fill out a lot when we add heavy cream, which Vinnie, I also forgot to put heavy cream .

I think we're going to need to get that. I'm just kidding, no, no, you're good. I have heavy cream. I checked it out and I'm just kidding. Sorry, I just thought I'd throw it away. You guys only thought about messing with you, Jake, what am I missing? Any good questions? We got a request from White Park about what their favorite trash dish is. What is my favorite garbage dish? I mean I grew up on P. hots but I'm learning that wasn't the best one there was like Dog Town or I went to Nick Tiles and I don't think Nick Tiles is a even though they are the inventors obviously I think it's a bottom plate to be from Ott, but that's just you know I'm the one struggling with words.

I apologize to any Ian from Rochester watching who might be upset by this. I mean my man here Sawyer, Penn Field wine, peanut wine, it's a product that I'm from, I'm from P hotso, so I was born raised on peanuts, so I'll add a little bit of olive oil to maybe like a tablespoon because that will be in Multan once we add, I mean, the oil really plays. good with tomato based sauces, it will incorporate right there, it won't be like a greasy layer I'm talking about, but especially once we add once we add heavy cream, it will emulsify right there, but it also looks like it's already gone. no, there's not a greasy layer, it's just that it's already part of the sauce and I'm going to bring this to a simmer and I just wanted to cook it a little bit.

I'm going to review my recipe real quick, friends. Okay, it's about time we put this chicken in the oven, so I'm going to clean this up and I just touched that pepper with my hand, which means I'm going to be in for a good surprise next time I test and I'm sorry, but the person I'm hanging with let's get this out of here here we go the person I'm hanging out with now broke that cabinet and in case you're looking I just wanted to give you a call so here we go. I'm getting the chicken out of the refrigerator, the marinade, let me know if what I just said is bothering anyone, yeah, I knew that, but it was going to be kind of weird to say that's what we have, so I'm just putting on a glove to To be able to handle this chicken, we obviously want to remove as much excess marinade as possible.

The yogurt butts really help the browning process in the oven. It really does, so it's no big deal. Also, I'm wasting a glove, but I'm sorry, I forgot. Clean this rack with olive oil or vest oil because it will stick quite a bit if you don't give it a good massage first. I'm going to hit this guy with a small kettle or damn, I'm all over the place. a little bit of vegetable oil and this isn't going to help keep the pan from getting dirty or anything, but hey, okay, I was going to put a layer of parchment paper but someone covered it so instead I put a layer of aluminum foil because this is I'm not going to like to keep the pan from getting dirty, but it will keep things from sticking and burning on the pan, which will help with cleanup later, so anyway here we're going to take off gloves.

I'm going to do this for the Jack, in the next minute, let me know if I'm missing any important questions. I have my oven preheated to about 400 degrees right now. Ideally you want to shine these guys and I'll just sprinkle these outputs on my grid. place them on a rimmed baking sheet lined with aluminum foil, which will help a little bit with cleanup and we want these pieces to be well browned and necessarily fully cooked, we want them to be well browned so they will turn out nicely. nice color and then we're going to finish cooking them in the sauce and then they'll be able to take on some of the flavor of the sauce but they can still be their own, they can still be their own people, you know, I mean, they can still stand up. alone because they have been marinating in a mixture of spices and yogurt right now which is deep to say the least and I would love to roast them but I don't have a salamander and my oven is commercial so I don't have a built-in grill, It's just a heating element at the bottom, but I would never fault it for that and I would never hold it against it.

I accept my oven, whoever, anyone who doesn't agree can go straight to hell, so "I'm just spreading these apps around and we're just going to let them run for, like you know, 15 minutes to get a really nice hot oven here because it's just I want to brown the outside, it's not about cooking them, especially since we're dealing with the chicken breast, you try to cook them in the oven as is, you'll have a little dry chicken breast, but it browns a little on the outside very, very. quickly and then you finish cooking it in the sauce that you are going to prepare.

It will be more juicy, it will not lose moisture as quickly, it will be less fibrous, it will be more juicy, so here we go, we will come back here and throw them in, we will put them in the oven, okay, they're in the oven it's a nice hot oven where we're at yeah 450, okay, let me turn it up a little bit more, okay, and this guy is starting to boil, everything is ready just as we planned, guys, just as we planned it. I'm going to indulge ourselves a little bit because I love to see how sauces develop over time, we're my favorite things to do when I'm making a red sauce of any kind or, you know, tomato sauce or stew is to try it. initially and say: where is this app mmm? and it's very tasty, lots of spices, lots of warmth, but it's also very fresh, the tomatoes have barely been touched by the heat and they definitely need time to stew here and get to know each other a little bit, so we'll be.

I'll add a little cream and that will make the oranjee creamy, that kind of shine that we're all so familiar with when it comes to tikka masala. Okay, the chicken is in the oven heating up. It's the perfect time to answer a few more questions. What do we have here? What's happening friends? I'm going to close that and refresh so I can see the latest. Hey, here we go, we got a $20 super chef from Chris, oh, oh, babish, ooh, the man, oh, thanks, Chris, I appreciate it. you're the one we've lost some viewers, I get it because we went off the rails a little bit tonight and that's great, it's our first time back in a while and that's okay man. enjoy doing this anyone who wants to come here and hang out.

I have a good time with you and I hope you have a good time too. Sawyer and Vinnie. How are you doing with the drinks? I could use a review. Let's go. The kids are coming for a refresher, make sure we have enough ice, we have three cubes left, how fortuitous is it that there are three cubes left and there are three of us, that can only mean one thing, someone determined mathematically, I'm sure, oh, we had a little of chair problems before, friends and we're just trying to navigate that personally and emotionally well, so here, guys, ladies and gentlemen, I have Sawyer's accomplice Jacob.

Here we have the newest addition to the Vincent Cross team, you may know him because he is alive. now he is also the new director and editor of be with babish, our new show, go watch it. I'm going to start with you because I don't know if there's enough of this left, what do you think guys, we can do this? That just worked, dad, here we go, what do you think? Even the force should hire a bartender. Greetings guys, it's never too late. Cheers thank you all okay so long story short for anyone joining us our chicken is in the oven our sauce is slowly. coming to a simmer, I don't know why it's taking so long, but you know, wait until Jake gets back, that's just posting until I switch to a different camera, this is a small operation folks, I don't know how many.

Many of you know this, but you know that we operate out of my apartment, there in my living room, we cut our offices right now in the other room and Jake just hung up on me and we have Nicolas, you're crazy, Nicolas, so I have to go to the bed now. but wait, I love it too, we just said that Nicolas just gave 50 euros of super chat. Thank you very much and he said, "I have to go to bed now, but I have to go to bed now." I really appreciate his generosity. He gave me an incredible amount of money tonight and I don't know how to thank him.

Arius' lawyers call me back. We have a system here where he and I talk on a secret phone call so he can. whisper in my ear whisper sweet nothings when I need to do something or when you know there's been a problem or someone has a question or you know whatever, it's really a brilliant system so I'm just bringing the sauce to a simmer here in this oven . It's so hot I don't know how I'm going to do this. I don't know how I did this in the summer of last year, but like 'wow, there are really hot ovens here, I'm not like that in that sense.' I'm warm ah, so Nicolas, thank you very much for the incredibly generous typo.

I really appreciate it, thank you from the bottom of my heart, thank you for supporting me in an incredible way tonight, but thank you all Ravi, you are back and I remember you. before 5 Canadian dollars I'll go for everything what's your favorite healthy breakfast my favorite healthy breakfast has to be avocado toast sorry but it's very basic of me but I love it I mean it was protein there are carbs It's a great way to start today and I do it myself. I have some avocados in the refrigerator specifically for that purpose. These movies here. These are my breakfast snacks for breakfast.

You know, that's my favorite healthy breakfast. Thanks for staying with me. Simon Madison gave £10 and saidmanufacturers marker monkey shoulder what should i drink monkey shoulder probably well that's complicated man you're talking like you know something like medium bourbon to medium blended whiskey it really depends on what you're in the mood for a lot of people think that You know and I'm sure you don't think this. I'm just telling people who aren't informed that a lot of people think that all whiskey flavors are similar or that it's all hard or whatever and I'm addressing chamber B here, sorry, it's really a matter of your taste and what you like, do you like the funkier, more aged type of characteristics of a whiskey or do you like the? more oaky, unattended, on smokeless stuff, like a maker's brand, I don't know, man, if I'm drinking bourbon tonight, we'll all be drinking bourbon, we've been drinking angels every time, we'd just kill the bottle if I were you.

I would choose bourbon, so I would go with Maker's Mark. Get into it. You're probably just asking me as a tiebreaker. I didn't mean to get philosophical on you, so I apologize, but yeah, well, go with Maker's Mark, why not? Oh my god, that's it. Hot, that's one of the problems with this very powerful industrial stove, is that it gets so hot that you can see how wide this flame is, as low as it pings, and see even then how wide it gets and what it's like. traveling down the size of the pan and it's heating up these handles to an unsustainable grip this little stir let's keep it up I just want these flavors to get to know each other a little bit you know we've got garlic, we've got ginger Here we've got a little bit of our spice mix .

We have crushed the tomatoes. tomato paste we have onion and everyone is getting to know each other we don't want separate flavors we want layers of flavors but we want one and we want everyone to behave that means at least you know 15 20 minutes on the stove simmering Another reason I added water is because this is just barely simmering and I added, you know, probably half a cup of water. A thinner liquid is going to simmer more reliably and it's like it's so thick it barely leaves any bubbles. goes up and the results will be an explosion or the sauce will be marked on the bottom because it is easy, much easier to burn the sauce if it is very thick like this because it will not move on its own Okay, let's go back to the super opportunity because we have a second here.

We have $10 of John Venturi Knee. What is your favorite Bourbon with Indian dishes with Chinese dishes? Of course, you have to keep killing him. Andrew, you are amazing. Thank you so much. I appreciate that I'm sorry, back to chamber B and I honestly don't know which one would go best with what cuisine, especially because, as you know, saying which bourbon would go best with American cuisine with what you know, there's a million. different dishes and I'm talking about Chinese and Indian cuisine, there's a Billy, there's so many different dishes and I couldn't, I couldn't choose one that goes with the whole plethora of any of those cuisines.

I guess you definitely know India. It has a lot of tomato-based sauces, so to round out that acidity you could opt for something a little milder and not too combative. I think this works well. I really like Angel Zombie, honestly and again, I'm not sponsored by lesser angels. I, I'm just a fan, I'm just a dedicated fan, so I'm just going to take a look at my chicken, see what's going on. Nothing yet, you've got a little bit of browning right on the tips of the edges of that. chicken, but nothing crazy or deep, yeah actually I'm going to turn up the heat a little bit, I just want it to brown there and then we'll finish cooking in the sauce, so I'm also going to take a look at my very quick recipe, make sure you're doing things correctly because I don't have these things memorized.

This is my first time making tikka masala. I was on this show. The second time I made tikka masala. What did I say? Sorry, the first time I made tikka masala was on this show, the second time I made it is right now, so let's look at five to ten minutes, yeah, okay, five minutes, okay, so it's time for heavy cream, I would probably like it. that we had rice. I also have rice to calm some of your worries and I thank you for it. I have long grain basmati rice, but I don't feel like making it right now and we've been streaming for two hours and 15 minutes. in a very simple dish, so I'm pretty surprised that we were able to last this long and I'm going to add the heavy cream and then we're really good, you know, I could actually cover this.

I'm going to grab the lid of this pot, if you'll excuse me for a moment, here we go. I'm going to cover that guy and really lower the heat because I want these, I want these flavors to develop, I don't I don't want the sauce to necessarily get thicker, that's something that you know takes a little time to figure out if you're just starting out. to cook, how do I continue cooking something without it becoming thin? Cover it, there is no evaporation. The sauce will maintain the same consistency, but the downside is that it will boil faster and more aggressively, so lower the heat when covering something if it's already off the boil, like in five minutes. mumbling because it's just one of the many things you discover while experimenting in the kitchen while trying new things, come back here, okay folks, what am I missing?, what's going on?, what's going on? in the comments, with the big chance just because this is a super weird amount of chat thirteen dollars and 15 cents from Freddy 735 when you're going to start doing a Bugs Bunny Hasenpfeffer.

I have a couple of routes to kill rabbits. Say I've saved myself some old blues scratching. out of the freezer greetings from three, what does all that mean? Thank you so much for your super talk, but I honestly don't know what any of that means, we'll look into it, we'll look into Bugs' jump buffer. Bunny and we'll get back to you Raymond Rogers thank you for the great videos that helped me cook and I love it that's what I like to hear thank you so much for sharing that and I'm so happy to have played any role. to approach cooking is an important hobby it is one of our universal languages ​​it is something that is something that I have only found joy and positivity in and obviously I have had my fair share of low moments spending a lot of time or money trying to do something and to fail me, that's a very discouraging thing to have happened, but you know it's always a learning experience and like any difficult part of life, if you can, if you can. learn to learn lessons from this, then you will be stronger and come back and make things better the next time we have $10 from janae Lane.

I just want to say that I love your videos, mirror without downloading my favorite Cooking Channel, you have inspired me to continue with my passion, maybe start a business, keep up the good looks, keep up the good work, janae, thank you very much for the kind words, thank you for sharing that story with me and I really appreciate it. maybe start a business, good luck. I wish you all the best with your business and please contact us next time. Once you've started it, maybe we can take a look at it and share it here. Thank you so much. and thank you for the super generous talk and I say: I appreciate it, but save the money for your business because opening a new business is difficult and I want you to save it for that, but thank you very much.

G sauce gave ten dollars and said buddy, you threw a spin and I got a lot on the basics. Which made you switch to a tion that a lot of people probably didn't notice by the way, big fan. I actually have both, they're dirty right now, but I very commonly use both my tion and my list. I have no prejudices towards either of them. I wanted different styles of kitchen knives. I wanted to see what the Shum was all about and you can try a knife a little bit and I like Bed Bath & Beyond. You can make something like that or whatever, but you don't really know what a knife is like until you have it and I actually bought the shun.

I actually bought the shun when I went to Will Smith's house. It was supposed to be on Will. Smith's YouTube show and that flopped, but I met him and I got to film some stuff with them and I needed a chef's knife, they were like, can you bring a knife? And I was like, yeah, totally, I know what a bad bathroom is beyond. I thought, I hope they have a shun there. I went to William Sonoma and thought, "Oh my God, they have a shun." I always wanted to avoid it so I bought it and I liked it, it's great, it's a great knife, but I also love my foot stuff.

It was on this list, which is the first in Pro, which is a great entry level knife, but it's stamped steel which means it will wear down much faster than forged steel and I haven't. I haven't sharpened it since I bought it, which must have been six-nine months ago, so it's pretty boring. The only thing I'm thinking about is how boring it is, no no, it's for 20 bucks, you can't get many of them, I can't even imagine. a better knife for someone starting out in the kitchen, especially since it has this shaped handle. Let's see what we can.

It shows you exactly where your hand position should be when you're learning to cut. He shows her that his fingers should wrap around the knife. The heel of the blade is gripped with the thumb on the other side and then cut like this, making it a great beginner's knife. It's a great way to start and it's also a great gift because then you can say you know I gave you a knife to take your foot off. Christmas, you remember it and you know it really was 20 bucks, so it really works. I'm going to stir this sauce a little bit because I'm sure it's already getting a little angry, yes beautiful, it smells good, it certainly smells good, it's not as smooth as I wish you could put this in a blender and puree it, but really I don't feel like doing that right now.

I'm going to watch the chickens make moves they probably need. I don't know, ten more minutes. and it needs more color it's cooking but it needs more color this oven is unusually hot um I think at this point we could probably add the heavy cream to the sauce so I'm going to do that I'm going to add about 3/4 of a cup of heavy cream to our sauce because one interesting thing about heavy cream is that despite all the acidity of this tomato sauce, all the fat is going to keep it from curdling, so even though we add it and even though we're cooking it and applying heat and doing all these things that in theory should make dairy curdle, but it won't because of all the fat and lo and behold, it turns that beautiful orange color we all know. and love and our tikka masala, look at that, oh yeah buddy, I'm going to try this look, which you can see because of the onion, because of the pepper and the tomatoes, and it's thicker than a normal tikka masala sauce that you could Get it at your local Indian restaurant, but it's so tasty, oh my gosh, it's so good it almost makes me want to make rice, but not quite.

Hmmm, are people mad because I'm not making rice? Yeah, people are mad about that, seriously, no, oh. joker here, I never know because we had that barbecue sauce incident, yeah I mean people were making a couple jokes about how they really wanted rice or how they had gone up so they had some rice for us that we could eat , but No, it wasn't anything like the sauce incident, you know, people are very sweet, except with sauces, and I think that's because we were on Twitch, but I accidentally crossed my pork chops , it was my fault and I have a grilled cheese next. test coming out tomorrow, hopefully, where I'll try, you know, two dozen different types, it's yeah, definitely, two dozen different types of cheese and bread toasting methods and all kinds of things, and I specifically cut my bread from a very special way where you know, it gets narrower, wider, wider and from a square piece of bread to a kind of rectangular piece of bread to a very rectangular piece of bread, so I can keep track of what cheese was there in what bread, so I would have a system like that.

I wouldn't mess it up so you can be sure that's the key. The grilled cheeses in tomorrow's video are hopefully fully vetted. I'm going to check on the chicken real quick and see how we're doing here, okay, we're starting to brown a little in the corners there, I'm going to flip it, I'm going to give it a little turn, not a turn, you know, literally, with some tongs, I'm just going to turn it over, so some of these pieces are facing the hottest side of the oven, there we go and I'm really going to turn up the heat now.

I once set this oven to 800 degrees because it is an industrial oven and it is very easy to adjust, you just turn off the knob and turn the screw and it will increase or decrease the heats relative to the temperature setting as you wish and this oven It was running very cold for a long time so I had a technician come here and asked them. to fix it and they just showed me here, you know, what we have to do is turn this screw and I did that and I realized that I can heat up this oven, which is perfect for making pizza and, you know, it's very useful to have a oven extremely hot oven and I turned it up to about 800 degrees once this oven can actually work and it's scary, it's very scary to be in your house, to be in an apartment and to open an oven that measures 700 800 degrees, let's take a look.

Look how this sauce looks, here we go, oh yeah, it may be a little thick, which I personally love, but that's sauce.tikka masala in every way. I'm adding a little more cream because I want some. A lighter color, here we go, yeah buddy, I'm also going to apply more heat to your leaf because it's not simmering like I'd like and I want this to cook. You know, we have tomatoes right out of the can. I want them cooked here. come on oh that's good Wow oh that's good that's so good so yeah, I'm going to let that simmer and I'll lose what that will continue to know because those flavors were getting to know each other, but now that they've become to know each other so well, this is just one person, she just has to know herself, you know, she has to go back to her dolls and I come back here, so right now we're just waiting for the chicken and then once the chicken has a nice color, we will take it out, put it in the sauce and let the sauce finish cooking that way, the flavors are impregnated into the chicken and the chicken does not dry out. because it's not cooked and dried it's heated all the way to very high temperatures because that would dry it out very very quickly so what do we have this through super chats where we did it here?

Nick last year, crazy Sam Jared gave 20 dollars and I said thank you so much for the show since I moved to Pittsburgh with my girlfriend a year ago. I watched every episode of your show and as a result my confidence skyrocketed and it has brought me a lot joy, so much joy Sam, it's lovely to hear. Thank you very much for sharing. Thank you very much for your generous super chat. I only change because I see. someone else is about to run out John Brown gave 20 bucks and said I love you Babs you're still cool dude thanks John, thanks for thinking I'm cool because I'm 31 and I'm officially too old to be cool so thanks unless you're like Johnny Depp or something, here we go, we have five dollars from John to make rice or put together the story, sorry John, I guess it was said on a live broadcast because I'm not making rice, I apologize, shoot.

I have $10 from Zoey Sullivan hello from Texas I love your videos keep up the good work thank you so much thank you so much for the super generous chat and I will definitely keep it up if you do it Jon again oh god oh god we have a real joker on our hands with Jon s Jon s he just gave another four ninety nine and said Andrew, this is your father here, make the rice son or don't come home to visit your mother and I have this Christmas, this guy really wants me to make the rice Jon I know the difference between You and my father, my father's name is Douglas.

I promise Onyx 34a gave £5.5 and said: Hello, how are you today? I just tuned in from the SpaceX live stream and I'm already hungry to watch Love Curry. SpaceX's dream there is an for staying away from the SpaceX broadcast. I'll go check it out when we're done here. I'm going to check out the game wxx hot rod xxw five dollars and I said Bab I love you and your cooking please be my dad okay I've officially adopted the view thank you so much for your super chat. ex Sarah gave $5 and said I found you through that Reddit post about Szechuan sauce a long time ago, thanks for the countless hours of free content. over the years, men, you're welcome, thanks for watching, thanks for the super chat, thanks everyone for all your super chats, we've got $10 again from Nathaniel Fry, what's up buddy, shout out again, from where do you get your aprons?

Any recommendations on purchasing a nice apron. I get these aprons. They are made by Cintas sy n tu s. They are on Amazon for $10 a package. If you're going to binge on babish calm, you can go eat, my official gear list and you can find them there. They're ten dollars for two and I like them because they're a little shiny and have a little shine to them. They are rigid and rigid. Choose the thicker version. There is the normal version. The thickest version. go for the thicker version and wait. I can smell this sauce heating up here, come on, none of that now, it doesn't burn, it's a very thick sauce, so it wants to burn, it wants to stick to the bottom and burn because it's very thick.

It won't bubble like that in thinner sauces or like water, so I'm going to take care of that. I think our chicken is probably ready to go in there, so I'm going to grab it and see tongs here, let's grab some tongs, yeah, not chickens. there we go, okay, there we go, we have a nice color around the chicken that kills that oven because it's so hot and because we properly grease our rack placed on our rimmed baking sheets, nothing sticks or really they all go in without complain. or we protest and we're just throwing these guys here they have a nice browning, some nice of my art on them, they're probably not fully cooked.

What I'm going to do is grab the thickest one, where's my temperature probe? We go there, you take a thermometer, you take the thickest piece. I would say this guy is probably short but he stopped and I'm reading a fifth, that's perfect. Actually, I'm reading 150 on that bit over there, that's perfect, so if we take. These 150 pieces here we throw in the sauce and let everyone cook and get to know each other for about five minutes, ten minutes, it'll be perfect, Helly, where that's what we get for doing things right and sending Vinny. Thanks Benny again for that, I appreciate it because I forgot to buy yogurt, I just lost that one, here we go and now I'm going to give this a stir, everyone come in, oh man, that's chicken tikka masala right there, okay?

Cover I'll let these guys finish cooking for about 5 minutes, 5, 10 minutes and we're going to have some nice home cooked Indian/British cooking here in a moment, we've got super talks from Robin Pace. $5 and looking from the beginning yes and four million why is there no rice because only Nick Rice no, it's too late, I don't feel like it, I'm tired, we have a lot to do, tomorrow we have a very, very, very long day, boys. We have to do it, I won't say what, but we are filming episode 3 of being with Babish and it is a big task and it will take a lot of effort from all of us and I want us to be able to focus on that, I know. which is early but I have to edit tonight Sawyer has contracts to review and then he has to edit, so we're going to end the night early once this chicken is finished and we can try it.

I'm gonna move this thing away from the heat, that's all, I just don't want that so close, so close to the heat, man these things die fast, man, I just heard a little noise that says, "Hey, this thing is dying and the battery we can only". I've been going for a couple of hours, damn Apple, I'm kidding, sponsor me, you know you guys don't do sponsorships, but maybe I could be the first, but you know, we have to call early tonight unfortunately, but you know , guys. I know how to make rice and I have shown you how to make rice in multiple ways on multiple occasions.

You make an impression or you can do it on the stove. You can do it in the oven. That's my personal favorite. It is combining. You already know. Look. look at your rice packaging and combine what it says it tastes, ratio of rice to water and bring it to a boil, boil the water, add the rice, cover, put it in a 350 degree oven, depending on if you know. if it's white rice or brown rice or wild rice or whatever, just put it in there for about 15 to 30 minutes, depending on what you know, longer, because the more brown it is, the less processed it will be a little bit. a little more and you will have the most perfect fluffy rice if you make rice on the stove, it's a gamble I swear, so make rice that way, it's the easiest way, it's the best way.

I'm going to stir this because I'm worried that it's sticking to the bottom and burning, let's go back here, come on, oh yeah, did anyone see spicy, no, I mean, it's like that, to answer your question, whoever asked this isn't It is very spicy, all the spices were toasted. and ground before, except for the red pepper flakes, all of those spices were pretty mild, otherwise, you know, on Earth, the red pepper flakes add a little heat and then the bird's eye chili we added a chili bird's eye that I just dropped between the stove and my counter, so I'll understand in a few years we added a Birds Eye chili, which is this little one, it's about the same heat as a jalapeño and we removed all the seeds, seeds and veins that really just take the cloves out of one of the ninety peppers, but most peppers, so this is an extremely mild tikka masala.

You might feel a little bit hot when you eat it, just a little bit of a little bit of spiciness. what is red pepper flakes, so that's what bird's eye chili is, so if you don't like spicy, if you don't want spicy, leave those two things out, you won't miss anything in As for flavor, those things are just there to warm you up. The birds actually have as much flavor as I do in them and they're really just there to add a little warmth to the party. They're like a little jalapeño, you could use jalapeno in this. recipe if you wanted to, but I think they're actually spicier than Birds Eye chiles, let's take another look at this one that's heating up, yeah, it looks pretty good, so guys, what I'm going to do is try it a lot.

We'll get through this and then call it a night because we're all tired guys. We have great projects we are working on. I'll kill to eat here. This is going to be hot. I'm going to move this. here, move this over here, I'm going to cut it in half, we can examine it on the counter, so this is the chicken tikka masala. I'm going to cut it in half, well cooked chickens, there we're going to grab a fork, we eat that force, so I'm going to use the spoon, yeah, we didn't fully prepare for it to be a good live broadcast, but what we did is a delicious chicken tikka masala hmm, one that has juicy chicken and a very round and inviting floral warm sauce. a little spiciness definitely from the Chilean bird's eye from the red pepper flakes definitely has some spice definitely has some heat but it's not overpowering it's not overpowering the spices are the flavors are enough to awaken the taste buds and senses without numbing them or hmm seriously guys, I've eaten my fair share of Indian takeaways from my fair share of places and I have to say this is like nothing else because we're not just consuming fresh produce. freshly ground toasted spices, but we're also customizing that mix, you can do whatever you want, you can add more clove and more human to get a little more familiar flavors in tikka masala, you can add, you can have more nutmeg to get a little more floor.

Allottee and since you know the lightness that comes from that more cardamom, just try it, see what happens, see how the different spices play together and see how they interact. This is an unpleasant picture to put out there, so I'm going to clean that up, but I will say that we have a long night ahead of us and I'm pretty tired. I know my guys over there are tired, so I just want to thank them so much for hanging out. I want to thank you. to everyone who gave a super trend all my new members please check out youtube memberships.

It's a way to watch all the episodes of my show, whether they're basic or binge-watching 24 hours straight. I always post those episodes the day before, thanks. for watching thanks for posting now thanks for commenting thanks for the super chats thanks for the memberships thanks for being part of this community and being part of the babish culinary universe and I really can't wait to see you next time Thanks Sauron Vinny for helping out another room. Thank you Veni for going to get yogurt when we needed it so much. I hope you try it yourselves because it is really delicious and I will see you next time.

Thank you. have a great night