*Mickey Mouse from South Park* "So, you like making fun of other people, do ya? haha. You know why Goofy is named Goofy? haha. I hit him over his head with cement filled St. Louis slugger. Haha. Do you want to be called The Son of Goofy? haha. Silent. Just like my successful movies that earn me my money. Haha".
My dad told me he wanted to make Julia Child’s boeuf bourguignon on Sunday (today) and so I made him watch your video on it. he was reluctant, but he did. And now, all day today, he keeps referring back to this video😇
Tip from a true french guy (me) : add a small amount of dark chocolate to the wine when you deglaze the fond. This helps having that nice brown sauce you want, plus it adds some sweetness and helps thickening the sauce. You're welcome ! ;)
François Thomas Thank you for commenting. It was refreshing to read something that wasn't another food request. Just for that, I shall try your ridiculous suggestion when I prepare this dish this weekend!
This is indeed a common trick here. I usually add it at the end before reducing the sauce. You need strong dark chocolate though. The slight bitterness balances well the wine, it helps your sauce coat better and give it a beautiful slightly shiny look. Don’t overdo it though :P
The second time I made Julia's beef burgundy I didn't check the parsley when buying or preparing it. Let's just say cilantro is exactly the most wrong thing to add to this dish 😣
MrTonydetiger76 I disagree with the comment that cilantro (Corriander) belongs to trash bin. Because it is widely used in Indian cuisine and suits really well. At the time of Julia Child, Indian cuisine was not that popular. But now it is loved by many across the world. I believe, if Julia Child were of this time, she will not make that comment given the flavor Corriander (seeds, powder and fresh) adds to Indian dishes. 😊
Mikani Squid it's even more satisfying when you cook and taste it. I guarantee you that! But I got your point. When I'm stressed, also before going bed, I come to RUclips for cooking videos. Actually, one of the most funny and relaxing guy is: Chef John, the channel is: food wishes. If you like to cook you will love the channel. The first time I didn't like his voice but for some reason, I've became addicted to his style. It's really relaxing and easy.
Babish! I got married in the middle of the quarantine and followed this video exactly as a first home cooked meal for my husband. It’s been hard with canceling the wedding and struggling to get funds backed as now I’m out of a job until who knows when. But this dish was a comfort and nice small extravagance to have during these uncertain times. Thank you for making it easy to follow. Thank you for uniting us all through your videos and cooking. Hope you and Jess feel better soon and hope everyone else out there is staying safe and healthy.
The sides of the Dutch oven are too high. The steam would collect inside (instead of escaping over the sides of a shallow pan) and interfere with the browning.
Late reply I know, but that's actually not entirely true. You can totally brown the beef in the main cooking pot and then deglaze within the pot itself. The dutch oven is fine, but unnecessary, just make sure you got the lid open
Thank you, thank you, thank you! This was the first meal that I prepared for my new roommates, and they loved it. I followed the directions, and I can't believe how well it turned out!
Can you make food from "The Hundred Foot Journey"? I can't recommend a specific recipe, because there are soooo many good dishes, but maybe the Cep Pasta or the Quail, or maybe you could do a sauce tutorial. I just love that movie a lot. Also, thank you! You're amazing and you bring cooking to the masses!
That was a great movie. Two recipes that come to mind are the omelette he makes, as well as a pigeon dish (I think) which the lady throws in the garbage.
Top tip. Before searing beef always disconnect your smoke alarms and open all your windows 😂 Also. 2 observations: I have Andrew's book and it's great (to be honest in addition to being a recipe book it's a good conversation piece and it's worth it for the conversion tables alone)... BUT the recipe in this video, although infinitely more effort, is so much better than the version in the book (but do chop the carrots)... Second, this is the first beef bourguingnon recipe I have followed that didn't taste like shit partway through the cooking process. I didn't have any beef stock when it came to the onions so I used shallots with a couple of OXO cubes and a tablespoon of Bisto gravy granules in about 900ml water (didn't use it all) but by the time it had simmered down it tasted INCREDIBLE. Everyone who is in to food and cooking should make this at least once. You will learn so much, especially if you're new. It's a little adventure and if - like me - you always thought stews and casseroles were boring and lazy, this will prove you wrong. Andrew won't hold your hand though, so you may have to do some further research. Just saying. Also, Andrew, why is your tossing of those mushrooms so vigorous? 😂
Top tip. If you love to cook and entertain, and own your own house, then take the trouble to install a good commercial exhaust fan on your roof to vent the exhaust hood over your range. It keeps grease out of the air, your house from smelling like a greasy spoon, and you don't need to worry about your smoke alarms going off. Also. Make a good size pot of veal or beef stock and reduce to a demi glace. Fill ice cube trays with it and freeze, then store in air tight freezer bags. That way you never have to resort to using oxo of any other commercial beef stock or powder that is overly salty and lacking in rich flavor.
Im 17 now and that means its time for college relatively soon so i've been asking my mom to let me help her cook dinner every night because your videos have put me in a cooking mood haha keep up the good work man
At that age my older sister and I each had to make dinner once a week. Parents left detailed directions and they got 2 nights off a week, and we learned some life skills. The other nights we alternated between setting the table or clearing the table and doing the dishes. Boy, did I hate doing dishes.
although i have no idea how to cook and have never cooked anything in my life except for scrambled eggs, watching you cook is so satisfying and the music is so fitting everything is perfect such a great channel :)
sultan__96 Not that hard to cook tbh mostly it takes time and common sense since cooking is very basic thing to do you don't have to be a 5 star chef to cook a basic meal. Just need to follow the instructions on making stuff like watch stuff from tasty and it shows you all the stuff in like 50 sec videos with the ingredients and measurements and cooking time and temperate you need. Also I do agree this channel is great especially the stuff he makes too
The audio error (mic pop) @ 1:37 is honestly the first flaw I've ever noticed in any of Andrew's uploads... and TBH, I don't really care. Audio error considered, Binging with Babish continues to keep it 100. Thank you and please keep this stream of fresh recipes flowing!
Your voice is SO good, its so soothing and the fact that you can cook makes it even better. Not only do I want you in my life, I'm jealous of your cooking skills and your voice too. I recently found your channel and I'm so glad I did, I can't cook to save my life but you inspire me to keep trying, I love love love food, always up for something new but I'm cursed with my inability to make something 1/25 as delicious as you can. Keep up the good work!!! Can't wait to see what you have in store:)
I made this recipe recently, but when deglazing the pan with wine, I also added 2 tbsp of white miso, some honey and some ponzu sauce. It was absolutely delicious and I'd recommend anyone that likes this recipe give that a try.
Your Julia Child impression at the end was pretty spot on honestly. I used to get high and watch The French Chef all the time, bc I lived in the middle of nowhere with no internet and no cable so I just rented a few seasons at the library and somehow it was always so entertaining.
I love this channel so much. It's just got good everything! Production, food, recipes... I can't wait to try out some of these recipes. These videos make me want to learn more about both cooking and movies.Thanks for putting in so much work! We love your videos, man.
I also consider Beef Bourguignon my favorite dish of all time, especially served over some egg noodles. The sauce is the absolute best part, and you're right, as long as you're using a relatively young red wine (like pinot noir) you can use the bottom shelf stuff and it doesn't make much difference. I don't add carrots to mine, but now I wonder whether that's a mistake.
Hey, I'm french from Burgundy and Bœuf Bourguignon is my favorite dish as well ! When I cook it, I don't add carrots (like my mother) but my brother do. My point is that there is not one almighty recipe. It's a traditional stew so every family have its own recipe and everyone is free to have its own interpretation. Mine is with caramelized onions, mushrooms, bacon and I use to low cook it for several hours. More you cook it, thicker the sauce and tender the meat will be.
Hey, thanks for replying! It's good to know I could add carrots and it would still be in keeping with the spirit of the dish. What other sorts of things (besides the usual pearl onions and mushrooms) do people add in?
This was the dish served at my grandparents 60th anniversary and my introduction to "Really good" food! and Gotta say I really enjoyed this movie, and I'm a 40yr old dude! the Hundred foot journey is very well done also!
I made this yesterday and it did (in fact) blow my pants off. Thanks for another great recipe, Babish, I really enjoy your videos and the concept behind them!
@@daisiesinthefield because Julia Childs did not see powell as a serious cook; not caring enough to describe the end product, ehat she learned or to use non vugal language. Childs saw it as a publicity stunt
The pastries from The Grand Budapest Hotel would be a great idea to tackle next! Keep up the good work man, everything I cool from your channel is delicious and fun to make!
I'm pretty sure I've watched all your videos at least 5 times, I fucking love them man. You're really talented and you've definitely reignited my passion for food. So. Yeah, cheers mate.
I watched Julia Child every week for years on PBS back in the late 1960's and early 1970's when I was a kid, starting when I was in about 2nd grade or maybe a little earlier. WHEN I WAS A KID! IN SECOND GRADE!!!!!! haha. I was unique in my appreciation and understanding of something as adult-oriented as The French Chef, Julia Child and More Company, The Way to Cook, etc. Anyhow, I saw the episode about boeuf bourguignon back then, and have watched it many times since I have been grown. It is amazing that you explained and showed us in about 3.5 minutes what it took her about 25 minutes to do back in the day. LOL! And nothing was left out of your version. Nicely done. I will have to try this recipe one of these days. . .
You parboil to get rid of the flabby fat on the bacon because it won't get crispy. The oil in the pan is to fry the bacon and prevent it from sticking.
Dude, I love ya. I've made several of your dishes thus far...varying in levels of complexity for sure (although I totally did Chili from the Office and it was SO WORTH IT). But this is one that seems time consuming but again (SO WORTH IT), I will totally do. Thanks so much for challenging an already seasoned cook and giving me new tasks and fun stuff to look forward to!
I got your cookbook for christmas because Id been oh so subtley hinting to my mom that I wanted at least a cookbook of my own because I love cooking almost as much as I love art, maybe more because I get frustrated with my own art more than I do with things I cook, this was the first recipe we made and at the time I was recovering from getting my wisdom teeth out and it came out really good and it was nice to be able to actually bond over something with her since a lot of the time I feel like we're strangers.
Made this recipe last night. I added slightly too much flour, maybe another 1/4 to 1/3 cup, with the beef but when it came out of the oven, the sauce turned into a delicious, dark, rich gravy, without the need to reduce. The perfect recipe for a roast. 10 out of 10
I just finished binging this quirky Australian comedy series called *_PLEASE LIKE ME_* . It's on Netflix, very funny, and _every episode is named after Meals_ , since food is important part of the stories. PLEASE DO AT LEAST ONE IF NOT ALL OF THE RECIPES! I am sure many more will be very thankful!
I LOVE how you are an everyman's cook! Unlike the big-name chefs, who never seem to make a mistake and all their dishes are perfectly plated, your cooking videos are actually human. You have dropped a carrot, burned your fingers, and sometimes your dish does not come out like it was supposed to. In other words, you have shown yourself to be human, and have proved to us the public that it's perfectly ok to be human and make a mistake in the kitchen. Which also means that making an error does not make one a bad cook, for the simple reason that one can learn from these errors. Thank you ever so much for showing us the human side of cooking, and for helping us all to learn how to improve our cooking, and to just be great cooks like yourself.
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
That Julia Child impression at the end is on point.
Amanda Stanley The impression made me think that perhaps he was going to cut the dickens out of his finger.
Amanda Stanley 12/10 would ask for more impressions
I was just waiting for it the whole time!
That wasn't Mickey Mouse?
stay at 420 likes plz
You sounded like Mickey Mouse impersonating Julia Child.
Briliant 👏
Bárbara Costa 😂😂😂😂😂😂😂😂😂 I just screamed!
That's how she sounded in her cooking show
Now I'm imagining him saying the stiff cock line in that voice and I'm dying
I thought it was actually her, that’s how she sounds to me 😂
*Mickey Mouse from South Park* "So, you like making fun of other people, do ya? haha. You know why Goofy is named Goofy? haha. I hit him over his head with cement filled St. Louis slugger. Haha. Do you want to be called The Son of Goofy? haha. Silent. Just like my successful movies that earn me my money. Haha".
My dad told me he wanted to make Julia Child’s boeuf bourguignon on Sunday (today) and so I made him watch your video on it. he was reluctant, but he did. And now, all day today, he keeps referring back to this video😇
Julia Fontaine I know it's been months since you commented but how was it?
@Julia. JULIA! How _was_ it?!!
@@lynnwilhoite6194 Her father's been dead for ten years.
@Sean O'Nilbud. Ahahahahahahahahahahaha! What? 😂
My dad tried using babish’s book to make it but was too confused. I should’ve referred him to the video
Tip from a true french guy (me) : add a small amount of dark chocolate to the wine when you deglaze the fond. This helps having that nice brown sauce you want, plus it adds some sweetness and helps thickening the sauce. You're welcome ! ;)
François Thomas Thank you for commenting. It was refreshing to read something that wasn't another food request. Just for that, I shall try your ridiculous suggestion when I prepare this dish this weekend!
dmsmhic was it good?
apparently it was so good that he died.
This is indeed a common trick here. I usually add it at the end before reducing the sauce. You need strong dark chocolate though. The slight bitterness balances well the wine, it helps your sauce coat better and give it a beautiful slightly shiny look. Don’t overdo it though :P
woah dammn thanks
The second time I made Julia's beef burgundy I didn't check the parsley when buying or preparing it. Let's just say cilantro is exactly the most wrong thing to add to this dish 😣
Ashes, Ashes Julia had strong feelings about cilantro. To her, it belonged in the trash.
😂😂😂
Epic :D Thanks for sharing and giving me a laugh! I've done some doozies too.
MrTonydetiger76
I disagree with the comment that cilantro (Corriander) belongs to trash bin. Because it is widely used in Indian cuisine and suits really well. At the time of Julia Child, Indian cuisine was not that popular. But now it is loved by many across the world. I believe, if Julia Child were of this time, she will not make that comment given the flavor Corriander (seeds, powder and fresh) adds to Indian dishes. 😊
Thanks for the laugh! I howled!
make two number 9s, a number 9 large, a number 6 with extra dip, a number 7, two number 45s, one with cheese, and a large soda.
ill watch
as Will most of the internet
joao sturza LMAOO
i'd watch that
you win comment of the day
The amount of time you must put into these.. the editing is top friggin' notch. So entertaining.
I don't know why but it's very satisfying watching someone cook.
Mikani Squid it's even more satisfying when you cook and taste it. I guarantee you that!
But I got your point. When I'm stressed, also before going bed, I come to RUclips for cooking videos.
Actually, one of the most funny and relaxing guy is: Chef John, the channel is: food wishes. If you like to cook you will love the channel. The first time I didn't like his voice but for some reason, I've became addicted to his style. It's really relaxing and easy.
@Eclectica Eclectica, I love me some Chef John. I'm gonna make his version of this. Less time-consuming, and less dishes to wash.😁
I made her recipe once. Literally one of the best dishes I’ve put in my mouth.
Babish! I got married in the middle of the quarantine and followed this video exactly as a first home cooked meal for my husband. It’s been hard with canceling the wedding and struggling to get funds backed as now I’m out of a job until who knows when. But this dish was a comfort and nice small extravagance to have during these uncertain times. Thank you for making it easy to follow. Thank you for uniting us all through your videos and cooking. Hope you and Jess feel better soon and hope everyone else out there is staying safe and healthy.
Congratulations on getting married! I hope all is still well with the couple hood! ❤️
Cool story
and spend the next 3 days washing dishes and pans non stop
That was my thought as well, sadly. I'm not sure why Julia's recipe has you use a separate pan (instead of the dutch oven) to brown the beef?
The sides of the Dutch oven are too high. The steam would collect inside (instead of escaping over the sides of a shallow pan) and interfere with the browning.
Dishwashers are cool
Late reply I know, but that's actually not entirely true. You can totally brown the beef in the main cooking pot and then deglaze within the pot itself. The dutch oven is fine, but unnecessary, just make sure you got the lid open
wash your pans and stuff when its still hot. It makes things sooo much easier and quicker.
best series on youtube!
How's your mom?
Michael Duvic lol
Mary is doing very well, how's yours?
Jesus Christ She's utterly obsessed with your mom. We're very, very Catholic...sooooo... She's got a statue of her outside.
Holy word to your mother.
Hahaha, her prayers shall be answered
Can u make herring pie from Kiki's Delivery Service?
YES!!!
omg yesss
Christina McMahon but how are we supposed to chop down the largest tree in the forest of the herring is cooked?
Christina McMahon YAAAAAAAS
And the ramen from ponyo 🍖
"cook only with wine you'd drink" jokes on them i'll drink any wine so long as its red
ahah good. however the better the wine the bette the boeuf bourgignon
I made mine with night train.
I'll drink any liquid as long as it's red.
@@beiqian4608 menstrual fluid amirite
@@Mamaw_TvPRD no i meant cranberry juice, please take jesus
Thank you, thank you, thank you! This was the first meal that I prepared for my new roommates, and they loved it. I followed the directions, and I can't believe how well it turned out!
how about the monty python breakfast :D including the spam spam spam spam spam spam version but also the Lobster thermidor
Nightlife_Rolf oh my God, that video would be massive. And really really fun.
How about the food from Meaning of Life mixed together in a bucket
When you arrive so early the HD hasn't rendered yet...
Is that the problem?
I keep trying to tell that to my girlfriend, but she says it doesn't make any sense in the context of the bedroom.
+Fooly Cooly So you're saying that you're there faster than a fat kid at a buffet?
kjpmi what do you mean? the fat kids already there.
Michael Stettler exactly
Can you make food from "The Hundred Foot Journey"? I can't recommend a specific recipe, because there are soooo many good dishes, but maybe the Cep Pasta or the Quail, or maybe you could do a sauce tutorial. I just love that movie a lot. Also, thank you! You're amazing and you bring cooking to the masses!
Justin Escopete i vote in favor of this motion
I second the motion.
ANYTHING from that movie would be perfection
That was a great movie. Two recipes that come to mind are the omelette he makes, as well as a pigeon dish (I think) which the lady throws in the garbage.
the omelette please :D
1:10 "My favourite thing in the world: fond" So one might say you're fond of it?
I hate you.
Top tip. Before searing beef always disconnect your smoke alarms and open all your windows 😂
Also. 2 observations:
I have Andrew's book and it's great (to be honest in addition to being a recipe book it's a good conversation piece and it's worth it for the conversion tables alone)... BUT the recipe in this video, although infinitely more effort, is so much better than the version in the book (but do chop the carrots)...
Second, this is the first beef bourguingnon recipe I have followed that didn't taste like shit partway through the cooking process. I didn't have any beef stock when it came to the onions so I used shallots with a couple of OXO cubes and a tablespoon of Bisto gravy granules in about 900ml water (didn't use it all) but by the time it had simmered down it tasted INCREDIBLE.
Everyone who is in to food and cooking should make this at least once. You will learn so much, especially if you're new. It's a little adventure and if - like me - you always thought stews and casseroles were boring and lazy, this will prove you wrong.
Andrew won't hold your hand though, so you may have to do some further research. Just saying.
Also, Andrew, why is your tossing of those mushrooms so vigorous? 😂
Top tip.
If you love to cook and entertain, and own your own house, then take the trouble to install a good commercial exhaust fan on your roof to vent the exhaust hood over your range. It keeps grease out of the air, your house from smelling like a greasy spoon, and you don't need to worry about your smoke alarms going off.
Also. Make a good size pot of veal or beef stock and reduce to a demi glace. Fill ice cube trays with it and freeze, then store in air tight freezer bags. That way you never have to resort to using oxo of any other commercial beef stock or powder that is overly salty and lacking in rich flavor.
Im 17 now and that means its time for college relatively soon so i've been asking my mom to let me help her cook dinner every night because your videos have put me in a cooking mood haha keep up the good work man
How has college been
Yeah, did you graduate?
At that age my older sister and I each had to make dinner once a week. Parents left detailed directions and they got 2 nights off a week, and we learned some life skills. The other nights we alternated between setting the table or clearing the table and doing the dishes. Boy, did I hate doing dishes.
I'd love to see one with recipes from Princess Tiana cooking (Princes and the Frog)
I was bingeing on your videos and seeing this made my heart skip a beat.
Fun Fact: this is superman's favorite dish.
What are super heroes favorite foods?
@@Captainalternate Lego Batman’s favorite is lobster thermidor
I MADE THIS ONCE, I was watching your newer videos and was hoping you'd make a video of this. And you already have!! Yaassss
Boeuf Bourguignon is awesome. Its been years since mom made it. This is my brother's and my favorite dish! way better than just ordinary pot roast!
cute americans :)
sexiest arms in the biz
More like sexiest Julia Child impression in the biz!
Not the sexiest hands tho, that goes to yousuckatcooking
NinjaSlime They're the same person
Arbiter91 lol wut
Greatest twist of all time
although i have no idea how to cook and have never cooked anything in my life except for scrambled eggs, watching you cook is so satisfying and the music is so fitting everything is perfect such a great channel :)
sultan__96 so true bra. so true
sultan__96 Not that hard to cook tbh mostly it takes time and common sense since cooking is very basic thing to do you don't have to be a 5 star chef to cook a basic meal. Just need to follow the instructions on making stuff like watch stuff from tasty and it shows you all the stuff in like 50 sec videos with the ingredients and measurements and cooking time and temperate you need. Also I do agree this channel is great especially the stuff he makes too
I'm vegetarian and I can watch him make this stuff and fish tacos and burgers allllll day
just follow the recipe
92bagder thanks dude I can now cook
I dare you to work your way through every dish Julia cooked in this movie
Impressive, really!
In my 8 years as a chef ive never seen this method of making le bouf.
I'll give it a Try!
BABY I HEAR THE BLUES A CALLING CHOPPED SALAD AND SCRAMMBBLEDD EGGS
Tossed salad.
I never did understand just what that line of the song meant...
Frasier was a shrink! So he was dealing with people who were scrambled, mentally
AND THEN I PICTURE KELSEY GRAMMER RIMMING THE DAD ON FRASIER!!!! HE'S COMIN' AGAIN....GOODNIGHT SEATTLE!
@@TOcheesehead I am assuming you either are not familiar with the term "tossed salad' or "scrambled eggs" or just being factious.
Julia Child will forever be a treasure to the culinary world.
Right now she's teaching angels how to cook properly.
Do the Fyre Festival sandwich next!
😂😂😂
I just realized that he never cooks on his actual stove
Meme Lab so he can film
IKEA sells a single burner for $50.
Using the single burner let’s him position the camera better compared to a stove that’s against the wall.
My favourite episode to date. With the endearingly dotty parody of Julia. Well done. :)
The audio error (mic pop) @ 1:37 is honestly the first flaw I've ever noticed in any of Andrew's uploads... and TBH, I don't really care. Audio error considered, Binging with Babish continues to keep it 100. Thank you and please keep this stream of fresh recipes flowing!
i went through the comments just for someone to point it out
I thought it was my headphones I was terrified
I thought I was going crazy on god
😅 I thought some lady had taken over the channel there for a second
Thats what I was thinking!
hahah
Capitan Bastos who doesn't know who Julia child is wtf
I know about her, but I never watched her show. It was just for the first second or so.
Mark Thompson I know right? It was quite upsetting for a split second. 😂
Capitan Bastos same
looks delicious. keep up the good work. 👨🍳
Thanks!!
he changed the intro format to be smoother and more minimalistic. i, for one, really like it
I love le creuset cookware. My mom has their stuff and my dad ,being a typical corny dad, calls the la crusty pans.
I absolutely adore this channel. Thank you for producing these. So entertaining.
Some salt and pepper pepper pepper.
I now pepper pepper pepper all of my food.
ah yes ysac
The Curious Art of Alexander Ysac
What If: Binging with Babish is just "You Suck At Cooking" toned down with different angels.
Both dudes are definitely celestial in nature.
Your voice is SO good, its so soothing and the fact that you can cook makes it even better. Not only do I want you in my life, I'm jealous of your cooking skills and your voice too. I recently found your channel and I'm so glad I did, I can't cook to save my life but you inspire me to keep trying, I love love love food, always up for something new but I'm cursed with my inability to make something 1/25 as delicious as you can. Keep up the good work!!! Can't wait to see what you have in store:)
I made this recipe recently, but when deglazing the pan with wine, I also added 2 tbsp of white miso, some honey and some ponzu sauce. It was absolutely delicious and I'd recommend anyone that likes this recipe give that a try.
Your Julia Child impression at the end was pretty spot on honestly. I used to get high and watch The French Chef all the time, bc I lived in the middle of nowhere with no internet and no cable so I just rented a few seasons at the library and somehow it was always so entertaining.
I love this channel so much. It's just got good everything! Production, food, recipes... I can't wait to try out some of these recipes. These videos make me want to learn more about both cooking and movies.Thanks for putting in so much work! We love your videos, man.
spagetti tacos from icarly
dont forget the other food from icarly too. which is creme pie if remeber and smoothie?
What about the wallwiches?
Or the butter cakes
I've Lost Faith In Humanity you mean the fat cakes?
Feast of Fiction did those with Nathan Kress!
Do a Harry Potter special
Asher Greenberg I keep sayin it too!!! 😩😩
Julia was amazing! The world is a lesser place without her.
As I’m typing this comment I am waiting for the three hours to end
Edit: it was amazing, thank you for introducing me to this dish babish
The polite version of Gordon Ramsey
Keep up the good work!
Watch him in the videos with his kids.
I also consider Beef Bourguignon my favorite dish of all time, especially served over some egg noodles. The sauce is the absolute best part, and you're right, as long as you're using a relatively young red wine (like pinot noir) you can use the bottom shelf stuff and it doesn't make much difference. I don't add carrots to mine, but now I wonder whether that's a mistake.
Hey, I'm french from Burgundy and Bœuf Bourguignon is my favorite dish as well !
When I cook it, I don't add carrots (like my mother) but my brother do. My point is that there is not one almighty recipe. It's a traditional stew so every family have its own recipe and everyone is free to have its own interpretation.
Mine is with caramelized onions, mushrooms, bacon and I use to low cook it for several hours. More you cook it, thicker the sauce and tender the meat will be.
Hey, thanks for replying! It's good to know I could add carrots and it would still be in keeping with the spirit of the dish. What other sorts of things (besides the usual pearl onions and mushrooms) do people add in?
Julia Child says to include carrots, so I highly suggest trying it with carrots.
Carrots are the best part with a stew dish like this
I made this today and it went over and above my expectations! It was the most flavorful thing I’ve ever eaten
I am so grateful for this remake!!! Have been waiting for Julia's recipes for a loong time :) great work, keep on going
This was the dish served at my grandparents 60th anniversary and my introduction to "Really good" food!
and Gotta say I really enjoyed this movie, and I'm a 40yr old dude!
the Hundred foot journey is very well done also!
You should make the Stinson family fixer elixir from How i met your mother!
Matthew Cronin check his cocktail episode
I can't begin to count how many times my mom made this growing up from Julia's cookbook. Perfect dish
I love that movie, and I love this rendition. Im.sure Julia would give 5 slabs of butter out of five for effort. 😄💖
🤣🤣😂😂
I made this yesterday and it did (in fact) blow my pants off. Thanks for another great recipe, Babish, I really enjoy your videos and the concept behind them!
The very first video that I liked on my account. It’s crazy how a year has gone fast like a steel roller coaster!
i really miss the old music
Cream on Chrome, by Ratatat.
You're welcome.
Double A one of my favorite songs. I love the band. Started watching his vids and brought me back.
I like watching these while eating plain slices of bread
I like eating banana with peanut butter while watching the videos 👍
My favorite part about this whole thing is that Julia Child disliked the original Julie & Julia blog.
Yes I wonder why :o
@@daisiesinthefield because Julia Childs did not see powell as a serious cook; not caring enough to describe the end product, ehat she learned or to use non vugal language. Childs saw it as a publicity stunt
I wonder if she would've liked BwB
I have been making Julia Child's recipe for beef bourguignon since the 70s. It has never failed me, and is always absolutely fabulous!!!
i'm currently on a Binging with Babish binge! (this message will appear in multiple or maybe all your videos).
Do Krunk's orders in the cafe from "The Emperor's New Groove."
God damn it, I need to stop watching these when I'm hungry. *clicks the next video*
Me too thanks
could you pleeeeeeaaaaaaaase make the ultimeatem burger from regular show it would meat alot
Spicy Sushi Gaming would've been better if you said "it would MEAT a lot"
so true
Expect that one in the near future ;)
THANKS RIGBY !!!!!!!
Andrew Rea HELL YES
Julie & Julia is one of my favorite movies ever. It inspired me to pursue cooking, I never get tired of it.
Best food videos on RUclips, excellent camera work and editing. Would love to see you make my favorite, German rouladen.
sev schwar ooh! Beef rouladen? My dad makes that and it’s fantastic!
Scooby doo sandwich pls
TheEnthorn Ew dog food.
Go look it up, fool, the sandwich has no dog food in it.
TheEnthorn yas$
😂😂😂 the Julia Child voice impression was perfect.
How many takes do you accidently say "Bitchin' with Babish"
Aaron Wermuth i would happily watch a podcast called bitchin with babish
AGHH!!! I didn't know you had made this!! I love it!!!
The pastries from The Grand Budapest Hotel would be a great idea to tackle next! Keep up the good work man, everything I cool from your channel is delicious and fun to make!
Can u do the soup from sinefeld from the soup nazi episode
YESSS
He did it!
sounds like an ep from Its always Sunny
I watched Julia Child’s episode. Then I made it and it was insanely good.
1:36 have anyone else heard that noise there?
I thought that was just my headphones disconnecting or smthn.
Late reply but he hit his mic while he was recording the voice over
I'm pretty sure I've watched all your videos at least 5 times, I fucking love them man. You're really talented and you've definitely reignited my passion for food. So. Yeah, cheers mate.
I watched Julia Child every week for years on PBS back in the late 1960's and early 1970's when I was a kid, starting when I was in about 2nd grade or maybe a little earlier. WHEN I WAS A KID! IN SECOND GRADE!!!!!! haha. I was unique in my appreciation and understanding of something as adult-oriented as The French Chef, Julia Child and More Company, The Way to Cook, etc. Anyhow, I saw the episode about boeuf bourguignon back then, and have watched it many times since I have been grown. It is amazing that you explained and showed us in about 3.5 minutes what it took her about 25 minutes to do back in the day. LOL! And nothing was left out of your version. Nicely done. I will have to try this recipe one of these days. . .
Babish - "Parboil the bacon to get some of the fat out"
Also Babish - "Fry the bacon in a little bit of vegetable oil"
Me - "Wtf...???
You parboil to get rid of the flabby fat on the bacon because it won't get crispy. The oil in the pan is to fry the bacon and prevent it from sticking.
My name is Julia, and I really like the way you say Julia
Did I have a stroke, or did anybody else hear a pop in the audio @1:37?
You heard it
It made me jump too
South Texas Fail I thought my phone was bugged I almost fucked throw my phone to the wall
ZA WARUDO
"Or until toasty."
-Hurricane flies by at mach 4
Dude, I love ya. I've made several of your dishes thus far...varying in levels of complexity for sure (although I totally did Chili from the Office and it was SO WORTH IT). But this is one that seems time consuming but again (SO WORTH IT), I will totally do. Thanks so much for challenging an already seasoned cook and giving me new tasks and fun stuff to look forward to!
I got your cookbook for christmas because Id been oh so subtley hinting to my mom that I wanted at least a cookbook of my own because I love cooking almost as much as I love art, maybe more because I get frustrated with my own art more than I do with things I cook, this was the first recipe we made and at the time I was recovering from getting my wisdom teeth out and it came out really good and it was nice to be able to actually bond over something with her since a lot of the time I feel like we're strangers.
Make a Krabby Patty
That requires the secret Krabby Patty formula
Leon Gossard You're a crafty son of a bitch Plankton
The secret is krill. How do you think Mr. Krabs feeds his daughter.
Ravioli ravioli give me the formuoli
He already has a video on that
scooby snacks & the eggplant burger from Scooby Doo: Spooky Island (((: best movie
Do the octopus dish from Oldboy
Made this for Valentines Day and it's delicious. First use for leftovers is tarte aux cottage, after I finish all the clean up.
Made this recipe last night. I added slightly too much flour, maybe another 1/4 to 1/3 cup, with the beef but when it came out of the oven, the sauce turned into a delicious, dark, rich gravy, without the need to reduce. The perfect recipe for a roast. 10 out of 10
I'm only here because Superman said this was his favorite food
That Impression of Julia Child's voice... LMAO...😂👍
I love these videos, but there was a distinct lack of Frasier in this episode.
He had to stop using it because copyright
I just finished watching this movie over again and now am here watching binging with babish make it.
Just made this last night following your step by step tutorial. It was amazing and the wife loved it. Thanks Babish!
this is your favourite dish? what are you? superman?
I just finished binging this quirky Australian comedy series called *_PLEASE LIKE ME_* .
It's on Netflix, very funny, and _every episode is named after Meals_ , since food is important part of the stories.
PLEASE DO AT LEAST ONE IF NOT ALL OF THE RECIPES! I am sure many more will be very thankful!
Make The Soup from "Stone Soup by Marcia Brown"
We made this soup in my first grade class
I LOVE how you are an everyman's cook! Unlike the big-name chefs, who never seem to make a mistake and all their dishes are perfectly plated, your cooking videos are actually human. You have dropped a carrot, burned your fingers, and sometimes your dish does not come out like it was supposed to. In other words, you have shown yourself to be human, and have proved to us the public that it's perfectly ok to be human and make a mistake in the kitchen. Which also means that making an error does not make one a bad cook, for the simple reason that one can learn from these errors. Thank you ever so much for showing us the human side of cooking, and for helping us all to learn how to improve our cooking, and to just be great cooks like yourself.
🤣🤣🤣🤣🤣…. Quite the impersonation of Julia at the end🤣🤣🤣🤣 … love it💜🥂