Cajun Food | Basics with Babish (feat. Isaac Toups)

[@babishculinaryuniverse]

Why’d he have to wear a blue shirt to the shoot, you can’t tell who’s who

[@prodaah6379]

Facts

[@itsregal]

Please tell me you decimated that pork belly. Ive never heard of that and it looked insane.

[@danielmeshack280]

That was fun

[@radicalpaddyo]

Well one of them sounds sick as heck

[@moshadj]

I thought it was beautiful coordination.

[@mamba_kekw]

Wow city babish and country babish this is great

[@camilleguidry5889]

*bayou babish

[@zackzettle6890]

He doesn't sound country listen to how he says sausage. Like a northerner or sum

[@cleverusername9369]

@@camilleguidry5889 *Bayou with Babish

[@WayneKerrr]

Camille Guidry with that name I know you from Louisiana too

[@gnarlyycharlieee]

@@zackzettle6890 lmao its always funny to me how much nola natives sound like northerners yet how much they also hate northerners

[@RetroMediaInc]

Isaac Toups is what Babish will grow up to be if he gets watered regularly and plenty of sunshine.

[@AnimeFan-wd5pq]

Sarah Holiday I just imagine babish sitting in the corner dry and surrounded by darkness while watching Isaac getting watered outside.

[@youthazia]

*moonshine

[@rokkfel4999]

And beer

[@charliecoello829]

😂😭🤣😂😭🤣😂

[@Razmatini]

you must watair your babbisch or elas he will not groawh

[@lovetolaugh1997]

Yall look like alternate timeline versions of the same dude I love it. Love your vids!

[@draconbacon6395]

Were watching this at the same time

[@FaultAndDakranon]

Brother from another mother?

[@shalimarlake7852]

Came here to find this comment

[@HollehhMarie]

Basics with Babish: Into the Babishverse

[@batvader9511]

@@HollehhMarie I would watch that.

[@b.c.2281]

The tension between "Don't worry about it" and Andrews's extremely obvious physical restraint from worrying about it is making this so much funnier.

[@hansolobutimdead]

How do you not have replies? First

[@DavidiVideos]

​@@hansolobutimdeadRight?!

[@roscoes-wetsuit1]

why does the video start with you standing next to you

[@carolinarijo30]

🤣🤣

[@ricefieldworker7745]

It’s him and future him

[@alysia431]

It's the before and after hahaha

[@christymccullough7306]

It's him if he moved to New Orleans lol

[@nighttimemink01]

That’s the first thing that went through my mind when the video loaded

[@rowkeaton00]

I'm glad you finally got to spend some time with your dad

[@coldbloodkiller100]

Keaton Row 😂🤣

[@zer0_zen189]

His dad actually appeared in a fried tomato recipe he did

[@izeberamia]

@@zer0_zen189 oh god is he ok??

[@gon4455]

Or his twin brother! Lol

[@henrybemis9956]

Which one do you think is the dad? Babish looks like the insurance-salesman-dad who gets to learn what his son does for a living.

[@ShifT818]

"I got this cool whisk you can use." "Yeah let's try that." *sets it to the side and never touches it again*

[@johnsinth8261]

lol

[@Disembow1280]

God help him if that was tiny-whisk being neglected...

[@ApocalypticBlades]

Time stamp?

[@ughookhoo976]

Chasen Tom 4:10

[@TheWanderingChemist]

I guess he doesn't like tiny whisk's bigger brother... whisky. I'll show myself out.

[@erinsolomon7774]

As someone from Louisiana, this is literally the first time ever, that I'm not disappointed in a youtube video about cooking from Louisiana. And thanks to our Cajun chef for making the distinction to correct someone from saying Creole instead of Cajun. Very different styles and flavors of cooking!

[@someoneawesome8717]

Ikr? I could smell through the screen and I got nostalgic

[@captaincrunch72]

creole/nola cuisine usually = adding tomatos....

[@blackjac5000]

I heard the difference is that Creole is city while Cajun is country.

[@erinsolomon7774]

@@blackjac5000 noooo. Cajun is from the Acadian people who migrated from french Canada. Creole is the mix of African, Spanish and French cooking found prevalent in the South East part of Louisiana. Cajun is more South West and South Louisiana by the swampy areas on the coast.

[@Simian-bz7zo]

Isaac is a great ambassador for Louisianan cuisine. My sister gave me his cookbook for Christmas, and even though my gumbo wasn't entirely true to the recipe (can't get Andouille here in England so I had to use plain old smoked sausage) it was still absolutely delicious.

[@rid4474]

“You can call me whatever you want, just don’t call me late for dinner.” *words to live by*

[@RedJohnO22]

Such a southernism...

[@mollietenpenny4093]

That would look nice on a wooden sign in my kitchen. 😂😊

[@SwagDemon]

My dad would say that all the time he was from South Carolina I guess that saying is more popular than I thought

[@jesslesinski]

I was hammered at a bar one time and a waiter with a handlebar mustache came by our table. I said, “I enjoy your mustache, sir! Imma call you handlebars. That cool?” And he replied with that exact statement 👨🏻

[@sailorratchet745]

"If you're in a place on the planet where you can't find chicken and sausage...MOVE." Words to live by. Thank you, Isaac.

[@j.t8529]

He's basically dissing the whole North Korea

[@gregorsamsa1364]

@@j.t8529 probably the most dissable nation on Earth

[@hecticscone]

@@gregorsamsa1364 top 5 at least

[@lars2894]

I mean, real sausage is difficult to find in most grocery stores of the world. "Sauage" in non-western countries is basically highly processed hotdog that we find in bottom shelf. As for chicken, most cities of the world only get factory produced stuff which isn't great nutrition wise. Accessible pasture fed and raised chicken is a rare luxury only available in a small number of countries like the US.

[@eamonnoski]

Babish will be finding green peppers and garlic bits in his kitchen for years.

[@lg3988]

And garlic on the ceiling

[@pizzas4breakfast]

"Be gentle with the garlic"

[@Cossyc]

Why do you think he moved?

[@Mildcat743]

Andrew frantically trying to damage control Isaac's complete and utter disregard for measurements is possibly my favorite thing on this entire channel.

[@KissLimeBlondie]

Something similar can be found with Gordon Ramsay when he tries to learn about Malai cooking; hilarious.

[@Dctctx]

@@KissLimeBlondie Gordon

[@azurephoenix9546]

Southern cooking in general doesn't really involve measurements as such, it's about knowing what a dish should taste and smell like as you go through the stages of cooking. My granny used to say that recipes are for baking, cooking is a heart thing. And also that nothing ever got ruined by adding a little bit of bacon grease.

[@GavinPetty]

Just like what Uncle Roger says, "Just use feeling." I live by this mentality... except when I'm baking.

[@RomanvonUngernSternbergnrmfvus]

@@GavinPetty he also said “you use finger!” . . . Just like auntie helen

[@musicnfoster96]

(foam about to overflow from pot) Isaac: "I've never scraped the foam off of anything" Babish: *nervous laughter*

[@justalittleblackraincloud]

I wondered if anyone else caught that

[@TheOriginalAspie]

Eh, it's not that bad

[@jhh6061]

Ha! I feel like Babish was having major internal anxiety attacks throughout!! He centered the pot! ( which I would have done) then tried to taste around the “oil slick” & def didnt want the lard in the dutch oven. This was fun

[@johnindigo5477]

???

[@catnium]

foam is the same as the liquid it rides on , just mixed with allot of air.

[@biazswed6761]

Isaac is the personification of “you’re doing amazing sweetie”

[@wait...what...]

Isaac was one of my absolute favorites on Top Chef!

[@laggyshaggy3230]

Your damn right

[@Gh0st_ZX6R]

Awe thx bb lmao

[@delta_gamer7885]

I've never heard such a true statement

[@impendingfrog]

I would watch thousands of hours of Isaac Toups cooking, he's got such a wonderful presence.

[@violetholiday]

I hope you know he was on Top Chef, I'm not sure which season but he's one of my favorite contestants of all time.

[@austynhl9484]

@@violetholiday Season 13, the California season. He's great in it.

[@raul9562]

Baby Babish and Big Babish make for great content.

[@markzambelli]

@Raul Now all we need is "sauce-whisk-Babish" and the trifector is complete

[@raul9562]

@@markzambelli you mean holy Trinity.

[@420phoebe]

Raul i woulda said northern babish and southern babish

[@PolyBiBadger]

151Bryce bayou Babish and city Babish 😂

[@yeemcgee8149]

Chef John is the pope

[@joelburch5605]

The trick to cajun cooking: do everything unceremoniously

[@brandonlantier]

Joel Burch That ain't no lie, I have people asking for recipes and the best I can do is a handful of this a 3 finger pinch of that lol

[@justjetta4783]

Thank u for this comment

[@cheezpuffg0rawr]

I read this at 15:12. Timing = Perfect

[@maxineokwah]

This is also how to cook African food

[@paulrbrown8032]

I had watched this whole video a dozen times or more. I’m a chef in St. Louis Missouri. I’ve followed both of these guys from their start. I have the cookbook, Chasing The Gator that Isaac Toups wrote and Andrew’s cookbook as well. I can honestly say, there is at least 3 recipes out of each of these books that earned me my promotion as the sous chef for the oldest country club in St. Louis. Long story short, keep doing what you’re doing guys, it’s inspiring a lot of young chefs

[@nathanaeldunn2385]

@Paul Which recipes?! I'm thinking of buying both books

[@steamedclam1]

Paul R Brown That’s neat, congrats!

[@jaredtiller884]

The Normandie golf club?

[@mememachine3663]

Nicholas Kenneth Paul Baskier in gumbo add chicken after it’s browned in oil it will finish cooking in the broth

[@patrick.meyers]

STL gang.

[@activevertex4475]

Ive never heard of Isaac before, but within the first 2 minutes he just irradiated with southern hospitality and I loved it

[@kaldogorath]

I think you meant "radiated", things that irradiate are radioactive.

[@dasfonzier]

@@kaldogorath and now a terrible song is stuck in my head

[@gregorsamsa1364]

☢️😅💀

[@ZoeBateman]

this looks like a "don't talk to me or my son ever again" meme

[@josephdenio3033]

Lmaoooo

[@yankees512417]

Take your kid to work day.

[@jonlarsen3737]

Spicy babish would be shean evans? I mean we need to give him a beard first but otherwise hes there

[@dawddawds8019]

Babish: How do you make gumbo? Isaac: *unceremoniously*

[@MrFath-gg8oj]

😂😂😂

[@brooksalbert6451]

Yohan Scoobuko 😂

[@Tigermonkeytv]

"If you're somewhere on the planet and you can't get chicken and sausage, move." Godlike

[@parmeiladhevi8602]

I'm just curious if someone asked him for a vegetarian or vegan version. 😂😂

[@fargurubunga3444]

Hol’ up, this kind of stuff exists?

[@dylanwilliams7868]

*Saudi Arabia has entered the chat*

[@faisalsalam4161]

@@parmeiladhevi8602 you can get close with sausage made from impossible or beyond meat. That would be a decent replacement.

[@christymccullough7306]

But if you say vegan or vegetarian to this man he might cry lol

[@ARcinder]

My grandmother thought me never to measure when cooking. She also told me that she will never bake because baking is an exact science and that not how she rolls. She has fed 4 generations; I'm am proud to have her recipes in my memories. .

[@steampunker7]

Yup. Baking is chemistry while cooking is painting. So long as you have a basic understanding of what generally goes with what, the kitchen is your canvas.

[@SxTxferlife]

I think EVERY GUEST from now on should dress exactly like babish, including the hairstyle. Only babish wears glasses tho, even if the guest does in fact wear them in there normal life

[@TheSim1derful]

I think they should have mandatory bald caps too lol

[@grim86]

so Babish will just be shinpachi from gintama as in only glasses

[@corydavidson9003]

But what if you have the eye sight of a mole with your glasses off? ahaha literally tho, I am like Velma here without my glasses

[@blueshanks1]

Their*

[@derekguilfou3540]

"like a tablespoon of spices?" "yeah i'm not measuring." Spoken like a true cajun.

[@hoodie7257]

You not from the south if you measure your seasoning🗣

[@brucemaximus3797]

@@hoodie7257 "How much pepper?" *Sniffs for potency, pours the pepper* "Bou' da much, cher."

[@nowdefunctchannel6874]

Only weaklings measure seasoning

[@Maplecook]

This comment thread is awesome! Okay, I gotta ask you guys -- because it seems we have a gathering of knowledgeable folks here -- as a Canadian who wants to learn the right way to make Cajun, who has the best channel for it on YT? I honestly want to know. The more obscure, the better! I want to see what REAL Cajun people are doing. I find the big channels a bit too, "Hollywood," for my tastes. I just wanna see some real Cajun dude that nobody else knows about, and study that guy's stuff.

[@Iceechibi]

@@Maplecook Isaac Toups is a real cajun. I’m not cajun, but I live in south Mississippi and was taught cajun food by cajuns I know. You could look up some of the old cajun chefs like Justin Wilson and Paul Prudhomme. There are some of their old stuff from the 90s on youtube here.

[@reubenbailey7491]

"how long does this have to cool off?" "until when you put it in your mouth and you don't go HEARARUGHARA" "..." I'm so happy that this is the first video I've seen with Isaac Toups in it

[@TrackpadProductions]

He'd literally rather injure his mouth than ever measure _anything_ in the kitchen. I _instantly_ like this man

[@elysemccarty1415]

As a cajun I was sitting there like there's no way he can make a roux in 5 minutes without burning it. Now I'm like you mad genius. Don't think I could pull it off but very impressive.

[@CallanElliott]

It seems to just be a factor of heat and balls to be honest.

[@RexGalilae]

@@CallanElliott I tried that. Now I have a $30k hospital bill with a 95% chance of impotency

[@deidrebetts2936]

I've done it once and nearly burned my hand, but I toughed it out. Worth it, but be ready for your hands to hurt!

[@robertlewis20]

Paul Prodhomme made his roux in about 5 minutes, I believe.

[@smartacus88]

I've never made one in five minutes, but I have made one in about 15 minutes. I use lard rather than vegetable oil.

[@wakaluli]

its gettting outta hand, NOW THERES 2 OF THEM

[@stephennelson4954]

Where are those droidekas???

[@nicksande6880]

Holding cams

[@CoachK-Dub]

Basics with Babish with Babish

[@Firmus777]

General Misquoty!

[@S31Syntax]

the cajun is in my ventilation shaft

[@NicDoesDumbThings]

babish's first mistake was expecting cajun food to have any kind of measurement aside from eyeballing

[@TheMistressMisery]

Any kind of soul cooking doesn't have measurements, you stop when your ancestors yell at you lol I'm french (mainly) and have always cooked like this

[@TheKing-nv8my]

I’ve been taught how to cook by my Mah and Pah, I swear not a single measurement was made in the cooking

[@naiaddore1797]

@@TheKing-nv8my Yep! The only measurements mine taught me to use was a palm, my eyes, the pot everything went in to & use my tastebuds as I went along. 😁

[@2t0y]

As an Asian (yeah, I got a Latino name but I'm all Asian), I was only taught one measuring technique when cooking: that first line in your finger is where the water should be when you cook rice

[@MrBlack0950]

Wait, you're supposed to measure when you cook? I thought you just eye balled the ingredients till you got a meal

[@theBoonarmies]

Hey, when Isaac says "I should come back and show you that", yeah you take him up on that real soon Babish. This guy rocks. And you guys work well together. Great stuff.

[@TVbasick]

Isaac completely throwing measurements out the window and simultaneously giving Andrew cooking tips has to be the funniest thing I’ve seen on this channel

[@smartacus88]

Cooking is both an art and a science. Toupes leans towards the artistic side, while Babish is more scientific in his approach.

[@Good_vibes_for_life]

lol, that’s actually so true. (Isaac Toups is my dad) and the way he barely measures when he cooks is hilarious. His food always turn out fantastic though.❤

[@Frozenkoldfury]

Issac here radiating pure Chaotic Energy and I'm living for it

[@littledrummergirl_19]

Welcome to Cajun culture, we’re all chaotic out here :D

[@AskAW]

He's the original Scarlett Witch.

[@TheWingus]

@@littledrummergirl_19 creole!

[@littledrummergirl_19]

@@TheWingus both are awesome! (But gumbo is definitely Cajun 😜)

[@ehsaanaminNINJA]

No life

[@NewNerdInTown]

"If you're somewhere on the planet, and you can't get chicken and sausage, MOVE." I'm a southern boi as well. Great episode.

[@ColonizerChan]

Evan Adams >life without biscuits and gravy on a Sunday with the family Why would anyone not have this in their life?

[@SharkNinjaBlueStar]

_Why even get up in the mornin if ya can't have sausage and gravy and grits and eggs?_

[@permachub]

I'm from Maine, but I still have southern roots in the fam

[@tildian]

I thought he said "moo" cause he started talking about beef products after lol 🤷🏻‍♂️

[@honeybeela1111]

Same

[@arturoatoyan895]

0:01 - "Can I copy your homework?" - "Sure just change it up a bit so it doesn't look like you just copied it." - "Sure thing."

[@thealphas1]

He’s literally Babish with more volume

[@Ulquiorra191]

"You can always add more seasoning" *30 seconds later* "All the fucking black pepper"

[@Mildcat743]

Isaac: I've actually got it to under 5 minutes. Andrew: *visibly recoils*

[@tylermarcus3803]

Timestamp?

[@L-Squared]

"what's the most important part about cooking?" "drinking" "taste your food"

[@g.e.gramajo9136]

Andrew is NY Babish, the other guy is Cajun Babish. There must be countless other Babishes.

[@themaximum97]

Grecia Gramajo Into the Babish-Verse

[@ghostquartzgrey5639]

Is the plural term of babish babii?

[@g.e.gramajo9136]

@@h4zzaan Blue flannel and a lot of 'ope's.

[@nicorohrssen7056]

Imagine a German babish

[@99897767]

There is a Chinese babish called 王剛

[@BLoman25]

I love that he is truly watching and learning from a regional culinary master. Even those who excel still have everything to learn.

[@CrazedPapaBear]

The Cajun way “Sprinkle and shake until the whispers of are ancestors say “Ah dats enough cher”

[@lucheng1945]

*our sorry

[@kathy3178]

Yes

[@crazygangrel]

FACTS!

[@smartaleckduck4135]

My ancestors would scream at me and tell me that I need a degree in science

[@greatdune3174]

Can I be adopted by your ancestors? Mine just keep calling me a lightweight.

[@TheEyesofSyn]

"You know how to make something cook faster? Yell at it." *Babish proceeds to yell very softly at the hot oil*

[@sfsophiafernandes]

And politely

[@PolyBiBadger]

O Mundo de Sophia me when I try to yell at someone or something 😂

[@mnguidry2721]

Soooo happy to finally see a cajun food episode. I was born and raised in cajun country and my grandma would be proud of these dishes. Also, for anyone wondering why Isaac corrected the “creole” vs “cajun” thing: creole uses more tomatoes in some of the same dishes. Also, a cajun roux is flour and oil but a creole roux is butter and flour.

[@MegaCakeFan]

Yeah best way to see it IMO is, Cajun = Country and Creole = City. But yeah stuff like butter and tomatoes are the biggest tells on what it is and Cajun TENDS to be spicer than Creole food.

[@Cajunracha]

@@MegaCakeFan That is, a really good way for people to tell. I cannot tell you how many times non-Cajun people around me interchange the two not knowing there is a huge difference. Like you said Creole food was formed in larger cities. Which is why it has noticeable differences because it was more influenced by other cultures.

[@mnguidry2721]

One other interesting history fact: creole cuisine originated mostly on plantations. Creoles were indentured servants and as a result had access to more “expensive” ingredients such as tomatoes and butter. Cajuns has to learn to cook everything they killed and utilize every part of the animal. I cooked a gumbo for some of my employees. Fed about 10 people for like $20 and still had leftovers

[@MegaCakeFan]

@@mnguidry2721 left over gumbo is sooo freaking good

[@Yourantsally]

I think you mean butter and flour, butter and oil don't make shit

[@AlexCowlesMusic]

I made the gumbo from this and it was the best dish I've made in my entire life.

[@c_darnell277]

i made it too! even my hella white Canadian fam loved it

[@rachel705]

@@c_darnell277 Cajun food comes from immigrants of Canada so kinda the perfect audience lol

[@ariliving]

Same ❤

[@stephenpaquet]

Yeah, French Canadian here. I’ve made this exact same gumbo recipe and everybody loved it. The dirty rice is just a thing of beauty and the way he turns it into a jambalaya I thought was perfect. I’ll make that next.

[@Brianlovesrice]

I would love to see a basics on Middle-Eastern and Mediterranean foods

[@InfernoPhilM]

Brian Hwang ...yes! And Indian.

[@kylebennett8369]

Sorry friend but nobody wants to see babish make curry

[@kevinhalim378]

I can help

[@fasagalag]

My god, I’d love to see lamb shawarma.

[@fasagalag]

kyle bennett i would.

[@iisadragon]

“If you’re somewhere in the planet where you can’t get chicken and sausage: m o v e”

[@nebs6888]

I feel called out

[@midnite_twilight]

was looking for this comment to like haha

[@Voknerech10Z]

Maximus Corry Would you be willing to tell us where do you live then?

[@anthonykobel4780]

Reminds me of the Sam Kinison 'World Hunger' skit

[@nebs6888]

@@Voknerech10Z no. India. Lack of sausages.

[@bvse.g9275]

So far we have: Nerd Babish: Vsauce Cajun Babish: Issac Toups We need to find the rest.

[@the_wizardof_zehr7424]

Canadian babish: Northernlion AKA Ryan

[@ethanlerway]

Music Babish: Adam “Nolly” Getgood from periphery

[@Baltimore_Hood_Vines_2014]

Neo-nazi babish: Andrew Anglin.

[@123voorhees]

Lifestyle babish: Wheezywaiter

[@indomieismybae]

Into the babish-verse

[@kobypeterson]

Thank you so much for this amazing gumbo instruction. I got my roux done in 20 min and after a long simmer I had the best cajun food I've ever had. Seriously appreciate what you guys do, I haven't had much first-person learning experiences and watching great cooks/chefs really helps me improve.

[@codypeterson185]

Hey, I like your name!

[@AceAttorny]

22:45 "Think we swapped spoons, but... We're safe." We were so innocent back then.

[@veghead05]

😂😂😂

[@ladybugspritz]

i was like 😭 NO

[@georgiam4725]

Ah yes... the “before” times.

[@LoddyDah]

Oh man. 😣😒 I forget for a moment, and then people share spoons and I remember. 😬😷

[@bl6973]

Yes..... those times

[@Austin17070]

This guy is incredible! I'd say if there ever were a true chef, it'd be him. He's incredibly meticulous without fretting over individual measurements of ingredients. He's focused on the end result and nothing else. I've never seen a chef that is so dynamic as this guy! Great video and absolutely fantastic guest Babish!

[@DB-ib9kl]

toups: "i've never scraped the foam off anything i don't think" babish: *laughs nervously*

[@aiboi4172]

He didnt say that

[@DB-ib9kl]

@@aiboi4172 He did..? Did you watch the video?

[@parmeiladhevi8602]

He did.

[@Arbitrary_Moniker]

"-the foam off any damn thing", not "anything I don't think".

[@Aristas-zd5vd]

Time stamp?

[@Jaredbert]

"If cracklins had a sluttier sister" 13:04 Babby's face! He want's to comment but, just doesn't need to...

[@johnsimon8457]

“Augh! This gumbo has too much pepper. I demand to see the cook!” (Man with grapefruit sized wrists steps in.) “Yeah?”

[@JVJ_2000]

John Simon white people problems.

[@reneebevere7590]

Come down to my level so I can tell you less pepper sir.

[@trevorkimber7434]

I have been on this earth for 15 years and never have I heard someone describe wrists as the size of grapefruits.

[@btsumer]

Ive lived in Louisiana my entire life and Ive never heard anyone complain about too much pepper.

[@kidontheblock1234]

@@trevorkimber7434 ive seen wrists the size of grapefruits but never heard them described as one

[@yonglin9502]

country babish: what's the most important part of cooking city babish:drinkin- country babish: taste the food city babish: yeah... that

[@bkindr3wind641]

Isaac drops some wisdom bombs. "Call me anything you like, just don't call me late for dinner." "If you live somewhere you can't get chicken and sausage, MOVE."

[@SeraphinaPZ]

Isaac seems like a guy who is just really fun to be in the kitchen with. The smashing the garlic bit was top notch.

[@soopsammich4533]

It's like city guy meets his country cousin 😂 great as usual!

[@ryanderdall7401]

4:20 - You can't be scared. Chef John says that food can sense your fear. Just believe in yourself.

[@yaboiharry]

Nice time stamp

[@deepestphathums]

"Just chop it" he says while proceeding to chop it perfectly

[@TheOriginalAspie]

lmao

[@MrHenrythe8thiam]

Isaac: YELL AT IT Babish: Move faster... please lol

[@hunterpelt2151]

As a Cajun AND a Babish fan, this speaks to my freaking heart.

[@WayneKerrr]

RIGHT?!

[@abbeyzaunbrecher1605]

As a cajun woman, this makes me happy. Good job Babby, you did Louisiana proud.

[@wickedthemadhatter9713]

Were you laughing when babish got corrected so much?

[@abbeyzaunbrecher1605]

Wicked 180 I was, especially anytime he said creole

[@wickedthemadhatter9713]

@@abbeyzaunbrecher1605 I live slightly east of Lafayette so the region I'm in doesn't really cook the same way they did for the dishes. I was really trying to figure out if babish was following some kind of idiot "professional chef" recipe because I have never seen just a pile of rice in gumbo, I just put the rice in first

[@abbeyzaunbrecher1605]

Wicked 180 I’d bet money that when toups is cooking for himself/family he plates rice first. It probably just makes for better presentation

[@wickedthemadhatter9713]

@@abbeyzaunbrecher1605 honestly Cajun cooking isn't supposed to be presentable it's supposed to be good, I'll never understand why people have such a hard on for pretty food that will just dissapear after a few minutes lol

[@opey2dope]

This is officially my favorite Babish episode. Isaac Toups is a national treasure. I say we all set up the Isaac Toups foundation, to properly preserve Isaac Toups for future generations.

[@Euryptus]

What are we preserving him in ? ^^

[@pumpkincheesecake4722]

this my fave comment on babish’s entire show

[@joshuagumpert8910]

Louisiana has the best chefs and home cooks in the world. Fight me lol

[@BigTastyOg]

@@Euryptus Roux of course

[@CharlesPecot]

Jaw-dropping inspiration. Like watching a Jedi and his padawan.

[@jordanellington5821]

This was an amazing comparison

[@judgeholden849]

Lol...basics *with* babish indeed

[@michelnguyen9274]

Babish: Creo- Isaac, running from New Orleans: IT'S CAJUN

[@UIAL570]

Mai-Chi Nguyen can literally see the wooden spoon in his hand :😂

[@BooTanner]

You're like two Russian dolls standing next to each other, with Babish being the smaller inside doll. Just cute!

[@rdknight89]

13:06 "If Cracklins had a sluttier sister" Babish: (silently prays to monetization gods)

[@TheTruth70777]

This is the first time I saw Isaac joke less, this is the first time I saw Babish laugh more than once. They balance each other.

[@shadowcween7890]

character foils

[@thesuspiciousorange2526]

"I've never scraped the foam off of any damn thing." a hero.

[@PanjaRoseGold]

In the south, we love our fats. Personally I’m not fond of a lot of southern cooking but that’s the culture round here.

[@lalahadams1061]

Issac: *eyeballing the measurements* 🍳👀 Babish: *physical discomfort* ._.^

[@joeyclemenza7339]

reminds me of a skit on SNL where phil hartman plays the anal retentive chef, and is cooking with a cajun chef played by john goodman.

[@Ebound95]

Babbish: *is ceremonious* Isaac: "ok, lemme stop you right there"

[@TrojanAtTheGates]

I'm only three minutes in and had to stop an comment on the unbridled wholesomeness of this man

[@penisland813]

19:03 “The Maillard Reaction” Brad has entered the chat.

[@stareater1870]

Jeez, imagine if they started talking about the allicin, that's what's real good for you in garlic, kind of like an epoxy.

[@potplant7113]

It isn't rocket surgery

[@Dabajaws]

.......wourder

[@JupJup1234567]

@@stareater1870 Two-part epoxy*

[@stareater1870]

Jupjup12345 Oh yeah, two-part epoxy, whoops.

[@jayl9110]

"A little bit of roux's not gonna hurt ya" Unless you accidentally splash some on your hand (as I've done plenty of times) then it hurts like a bitch. That stuff is Cajun napalm.

[@mgnta1]

Isaac actually calls is Cajun napalm in one of his videos

[@GT0wned1]

been there done that. splashed some on my foot before. and yes i still cook barefoot XD

[@billymessenger3982]

@@GT0wned1 Michael Scott is that you??

[@monkeyman7048]

No kidding lol. It sucks.

[@tk2166]

I did that tonight actually. Did not feel great.

[@xXicOdMoDziXx]

When your parents pick matching outfits for you and your brother

[@MegaCakeFan]

Seems more like a brother set in his ways and a youngling that gets the hand-me-downs lol

[@TheSacredTexts]

"you gotta be very careful when chopping the garlic you dont wanna-" *proceeds to remove any hope of life in the garlic*

[@23secondsofsauce65]

Andrew: **offers Isaac a sauce whisk** Isaac: **proceeds to not use it**

[@luvely1062]

Poor babish lol

[@garrettporter1207]

rip

[@tyllercalvert5586]

Its Because that was a sauce wisk and he was adding flour and its texture became too heavy

[@luvely1062]

@@tyllercalvert5586 but they were still making sauce...

[@tyllercalvert5586]

Evelyn Buckels Did you see everything they added?? Why dirty up two utensils? It would be pointless

[@nbn461]

10:42 i'd imagine if isaac made a cookbook his instruction on this step would be: "Add a tiring amount of black pepper"

[@jessicacope5215]

He has one. It's called chasing the gator

[@INFECTION112]

A lot of older recipes I've heard have weird measurements, like a shake of pepper or a smidge of salt lmao I love it

[@yankees512417]

I worked at a restaurant that the beer batter recipe called for a half can of pbr for the longest time

[@neechiegang]

lolol best comment

[@kerishadragneel4436]

@@INFECTION112 u shouldn't believe everything u hear

[@JohnnyBuschi]

"WHY THANK YOU, PEPPER BOY. THAT IS THE PERFECT AMOUNT OF PEPPER!"

[@Monsterassassin3]

BRAVO!

[@ws8061]

This is probably my favorite Babish episode ever, these guys are great together

[@baronvonkaiser9912]

tiny whisk is popular. but is it more popular than the freakishly small wooden spoon? i hope somebody gets that

[@giacomobrunello1453]

freakishly small wooden spoon is better

[@drewvonawesome8851]

I don't trust people who don't believe in the freakishly small wooden spoon...

[@koffiejunk]

over the moon for the freakishly small wooden spoon

[@dreamsicl]

you are the tycoon of your freakishly small wooden spoon

[@baronvonkaiser9912]

i love this community

[@GispachoNacho]

Why does Babish look like he’s a kid being taught how to cook a meal by his father

[@TC-rc1zf]

I think it was more improv on their part

[@tjcihlar1]

lol well he was humbly learning from a master and let him have the spotlight. It is change from food network shows (like DDD) where the host is supremely confident, all-knowing, and outshines the great chefs that are being featured

[@MrPhlorky]

Humility goes far

[@MrPhlorky]

@J K jaboody dubs version is good though

[@BaronVonWolfe19]

I saw another person on a video about Cajun food and I hoped it was Isaac. Lo an behold.

[@davematthewdumaluan3475]

Ive seen Isaac on Munchies and i was really hoping it was him when i saw the thumbnail of this vid. Jackpot!

[@leadedbison1997]

@@TheSpaceRealm just off chance dude, I watched him s couple years ago. I did see his video recommended again the other day but it's not a weird coincidence to be freaked out about.

[@JohnnyMrHattersmith]

Exactly why I love Toups (and cajun) food in general, inviting experimentation is so freeing when it comes to coming up with a meal on the fly.

[@GoodScottyy]

"Taste that fat" "oh it's delicious" *angry face* "exactly" best moment in the show.

[@splugen]

E X A C T L Y

[@johnnynunez6771]

Isaac's face got hella red when he said "E X A C T L Y"

[@splugen]

My man got filled with DETERMINATION lmao

[@OfficiallyMaidenless]

@@splugen Vindication!

[@dealeroffate6904]

12:07

[@brendan6747]

Please invite this guy back! This has gotta be the funniest episode you have ever made, you guys are entertaining as hell. Babish has his tiny whisk and Isaac has his massive personality.. At least do your fans a favor and try to get ahold of Gordon Ramsey for some kind of cooking lesson. And while i'm here, PLEASE DO A BEER CHEESE SOUP for the average mans palette. cheeses are confusing. I made one with irish cheeses and it was so rich and tangy I almost couldn't eat it. I made another that was so cheap it was like a Craft Singles in every spoonful. intermediate recommendations please, and thank you

[@Filthy6969]

Isaac is always like this haha check him out i think he made a few appearances on munchies

[@darthinvader6900]

Isaac has a show called Kitchen Takeover on Food Network

[@dookie0311]

He's great, he did a video on jambalaya that was hilarious

[@brandonlantier]

Dude is country come to town, I live 22 miles from where he was born, we all like that lol

[@kericwu]

It's very engaging and educational 😁

[@erinledet3271]

So, as a full blooded cajun raises WAY down da bayou, this video is SO GOOD to see. The only things that bugged me were that he added his onions at the same time as his celery and bell peppers in the gumbo, but you are supposed to cook the onions for a bit first! Celery and bell pepper have too much moisture, and they prevent the onions from being properly cooked. The other thing is the jambalaya, but he explained that himself. ALSO, I think that people should understand the difference between cajun and creole cuisine, because people like to use them interchangeably, but they are not the same. He kept correcting Babish, but he didn't explain why. Cajun food is made by people who live out in the "country." Less populated areas of south Louisiana usually have a majority of poorer people, so they can't afford things that the creole people could. Creole people are from the city, and they have easier access to more expensive ingredients such as tomatoes, which is why a creole gumbo has tomatoes, but a cajun gumbo definitely does not. That is a basic explanation, but there is obviously much more to it.

[@brettlambert7451]

Also from Louisiana and if you put tomatoes in a gumbo you should be banished

[@erinledet3271]

@@brettlambert7451 While I agree because I'm a cajun, the creole city folks do it, and who am I to judge them because their culture differs from mine. 🤷‍♀️

[@ScorpioTear]

he also said if there are any complaints, to shut up.

[@erinledet3271]

@@ScorpioTear He also knows that no real full blooded cajun will keep their mouth shut. 🤣

[@alexisg6074]

Creole has African American influence (New Orleans). Cajun does not. Literally two totally different regions and groups of people. I'm so happy he kept correcting him! lol

[@tomriddolls]

Isaac: "nothing fancy just a rough chop" -Goes on to cut perfectly sized cubes of veggies.

[@lumethecrow]

Shows how experienced he is

[@tommynoble3428]

This episode should have been subtitled, "Baldness, Beards, and Blue Shirts."

[@CassiusLashes]

Don't forget Badasses.

[@djfiasc0]

Bears, Beets, Battlestar Galactica.

[@wierHL]

Black aprons

[@williamkelley1971]

"Bald Badasses with beards wearing blue shirts and black aprons"

[@driftdoge3409]

Dont forget the black pepper

[@xForko]

"If you're in any place where you can't get chicken or sausage, Move." LMAO

[@francez123456789]

Hes right you know

[@helicocktor]

I can get chicken but not a lot of sausage varieties apart from shitty frozen frankfurters. Need to move a few thousand miles out.

[@kaenryuuart543]

@crzy J where i live there's only one type of sausage and no bacon, tbh i'm not a big bacon fan

[@Whit3Br3ad]

“Just need to warm up the sausage” *Babish holding the blow torch*

[@Dean.AlAmriki]

WhiteBread and then it immediately cuts 😂

[@residualmusicstain]

@@Dean.AlAmriki he had to turn on the stove you nitwit

[@kenya3731]

Tony Lira relax man 😂😂

[@donkylefernandez4680]

@@residualmusicstain woosh

[@patricksviola]

As a person from Southern Louisiana this made me very happy to see. Wonderfully done. Now I have to go visit the restaurant when I go back.

[@Pkron]

"If you were born somewhere on the planet where you can't get chicken and sausage, move." Beautiful

[@jasonhodgin1792]

Words to live by.

[@lilykep]

As my husband said "you don't need that kinda negativity in your life"

[@jader4935]

I don't know about you guys, but one Babish has an entirely different accent than the other Babish

[@FaerieDust]

Alternate timeline Babish visiting our shitty one

[@whotoldyouthisurl]

@@FaerieDust hey now

[@benbither4363]

@@whotoldyouthisurl you're an all-star

[@whotoldyouthisurl]

@@benbither4363 Babish is!

[@justinl2009]

@@benbither4363 get your game on

[@SadMarinersFan]

Isaac: "about a tablespoon. Were not measuring" Babbish, voice quivering. "yeah ne neither should you"

[@joshuapatrick682]

The northern Louisiana version of gumbo has actually become my favorite. Roux gumbo with duck meat and deer sausage.

[@nicchauvin1096]

That's not from northern Louisiana. That's been a thing since the Cajuns hit the bayou.

[@Dragoncam13]

@@nicchauvin1096 exactly lol,northern Louisiana is more dixieland than it is Acadian or creole

[@emmettyoung7603]

you ever make deer boudin? it’s amazing. my grandpa would make 1/2 and 1/2 pork and venison

[@captainnwalps6689]

“What’s the most important part of cooking?” Babish: *drinking*

[@Munxcub]

I made this gumbo for the second time (first time was immediately after the video went up). It was amazing then and this time was so much better. Was especially needed with all the craziness these days. 👍

[@veghead05]

Did you bring enough for the whole class ?

[@drewgagneaux5193]

It's much better in the winter.

[@tamarrimarcell4374]

The contrast between the city and the country is really visible

[@richardarmfield6769]

I'm a X-Men fan and a massive Gambit fan growing up, and I love all things Cajun!!! Growing up I've only had Cajun chicken but seeing these amazing dishes being cooked by a couple of professionals was fantastic and can't wait to have a go myself!! I enjoyed this and it's nice to see why Wolverine always called Gambit "Gumbo" haha!!!

[@sandybritches]

Check out The Cajun Ninja here on KZbin. Give his sticky chicken and his steak rice & gravy a try. Your stomach will thank you 😉

[@dariusstarrett8837]

Gambit is so cool.