Binging with Babish: Steak au Poivre from Archer

[@babishculinaryuniverse]

Are we still doing phrasing? Still? It's been like 10 years.

[@micahthomas1030]

Binging with Babish Yes, yes we are.

[@corntaI]

Sorry Babish, you can't destroy trends.

[@Musicgoodmanyk]

Forest Gump part2

[@madman407708]

Rip Archer, the show went downhill in the last few years, this trip down memory lane was nice though, thanks Babish 👍

[@commissionergordan]

Where is your glasswear from?

[@burgernthemomrailer]

“To make the carrots interesting, I’m going to add a half cup of bourbon.” Adding enough bourbon can make anyone interesting.

[@salaschris89]

I learned that on my 28th birthday when I woke up on the other side of my city from where I live.

[@floatingf8783]

Except Mike Pence. Nothing can make that guy interesting.

[@anthonywoodward2027]

@@floatingf8783 i think bourbon and some dmt could make him at least somewhat interesting

[@cleanerben9636]

@@anthonywoodward2027 that would certainly be something I would pay good money to see.

[@andrew4363]

Floating F I think bourbon could make him support homosexuality, which I think would be enough of a twist...

[@RedMageJoe]

Just wanted to let you know Babish that I made the side carrots and peas to go with your reverse-sear ribeye. Spent about an hour in the kitchen beyond the initial meat prep pre-skillet, and was running around and working up a sweat. But by god was it ever worth all the energy that went into it. Served myself and two other people and everyone agreed it was the finest meal they'd had at home in many years. I was in awe just how well the little touches to the carrots and peas could bring them alive flavorwise, and lighting carrots on fire was fun. Love your channel and love the instructions and flourish you give. Thank you for a decadent, 5-star meal, Babish!

[@porphyrienne]

this is just bourgoisie milk steak

[@robertsmith2300]

Highly underrated comment

[@the_ZAMURAI]

...BEAK

[@Aaron-vt6gh]

@@the_ZAMURAI shut up bird

[@abimburger]

HOLY SHIT this comment changed my life

[@joelmattsson9353]

I'm dying 🤣

[@G-Unit1111]

Lana: And you ordered two bottles of Glenngoolie Freaking Blue??? Archer: Two? I thought I ordered three!

[@maudglazbrooke1287]

Glengoolie Blue? That's Valley of the Blue-balls. Classic.

[@gagiibaaji2774]

Lana…laana…… *lana* **inhales**

[@gagiibaaji2774]

*LAANAAAAA*

[@DF.A.B.L.E.]

Just watched this episode with my girlfriend lol

[@GotInterest]

“Freshly koshered kosher salt” ah had the rabbi over just this morning, then eh?

[@Grace-ez2ot]

STOPPP you’re my hero

[@squidwardtesticlesthelsdsq3204]

Its a common fact that if you let your local rabbi bless your kosher salt, your steaks will become more jewsy. LOL

[@obscureentertainment8303]

Oi vey.

[@dasaniwater1618]

@@squidwardtesticlesthelsdsq3204 I am sad to say I laughed at that

[@adamsmasher9769]

@@squidwardtesticlesthelsdsq3204 your name is legendary

[@phaton89]

With all the flambé work you did in this episode one could say you were in....the danger zone...

[@KitZunekaze]

Good thing helium isn't flammable.

[@simonherret8771]

LAAANAAAAAAAA

[@Cal.18]

Seriously, call Kenny Loggins

[@mikewayne9235]

Mackenzie Reeves Yuuup!

[@Willard_guy]

The zone was one of danger

[@robnixon8832]

The way you hold a fork terrifies me.

[@TheRPfilms]

Can’t unsee it now

[@babishculinaryuniverse]

I can’t stop 😭

[@VandrothSoryn]

You just ruined my life

[@Draukagrissah]

@@babishculinaryuniverse It's okay Babbie. Clearly you naturally hold a fork that way because you know sometime you might need the extra torque.

[@benselectionforcasting4172]

@Kyle And Mallory Archer could never say no to a Drummer

[@dmod3350]

“Archer May be an awful person but the guy knows how to eat” Archer: *DAMN WELL TOO*

[@hansgrueber8169]

Archer is a role model and all around good egg.

[@Custerd1]

And drink.

[@kevinboyle3104]

Nice

[@MrDvfdsv]

PHRASING

[@Ajehy]

I read that in his voice.

[@oldsoulthunder]

This is a really obscure request... I don't know if you've ever seen the Disney Channel Original Movie classic that is "Eddie's Million Dollar Cook-Off", but I have, more than I'd like to admit. I would absolutely LOVE to see your interpretation of the iconic "sauce". In the movie it's described thus: "like barbecue sauce, but better!") ... so it could be a cool way to talk about barbecue sauce styles (white, vinegar-based, etc.). I just can't imagine how you'd make it purple! Ube barbecue sauce maybe? I'll leave it to you.

[@camcolts2621]

I thought I was the only person who enjoyed this movie, but thank goodness I found someone else who does...

[@kiyoponnn]

@@camcolts2621*insert Now kiss! meme*

[@basketfreak023]

Disney channel deep cut nice

[@YakuiMeido]

Yooooooo! I remember that movie! Didn't the sauce have peanut butter in it or something?

[@colin-campbell]

I’m sure everybody’s favourite pretentious chef will think of something.

[@eliseblair5228]

I love how it looks like a plate of frozen school veggies and meat but it actually tastes incredible and takes effort to make!

[@Riceballer3D]

3:05 a moment of silence fro that one pea

[@alexmear5096]

Holy shit I didn’t notice until you pointed it out

[@chonaturallo5281]

Poor pea

[@niguccine4942]

Alex Mear same never noticed

[@majorl2246]

o7

[@awesome1482]

How about a parks and rec episode with either: the meat tornado burrito, the swanson, a paunch burger, bens calzone, or toms snake?

[@jordanhicks5131]

Already did that, made Ron's hamburger vs those fancy fuck turkey burgers...

[@trontosaurusrex9532]

The calzones would eventually betray us.

[@roccop3760]

Cool idea but there really isn’t any specifications on what’s in those foods so it would just be a calzone that someone on parks and rec happened to like

[@Lithrus_]

@@roccop3760 That hasn't stopped babish before

[@Arthquel]

You had me at "meat tornado."

[@Rosavatar]

*Tiny whisk has entered the chat*

[@TheWaitingFlame01]

Babish: *The cooking intensifies.*

[@Kadskudai]

*kosher salt has entered literally anything that babish cooks*

[@48956l]

Honestly, what is this a reference to? What game announces every player who enters the chat? There has to be a specific game, right?

[@JohnJohansen2]

I guess he hasn't got a freakishly small spoon.

[@youruser6472]

Babish uses big whisk Tiny whisk: r u cheating on me

[@MelodicOak]

It's so awesome to hear that one of your culinary heroes is Alton Brown! What you made today was almost certainly Good Eats.

[@Kskillz2]

Can you make noodle soup from Kung Fu Panda? Or the king size dumpling from that too

[@theoargyros3618]

K skillz2 YES

[@HivesPHD]

*FINALLY A WORTHY CHEF, OUR NOODLES WILL BE LEGEDARY!*

[@KaseyFlynn]

This needs to happen!

[@HivesPHD]

@@KaseyFlynn its just normal chinese soup with noodles tho

[@KaseyFlynn]

Drhives and has that stopped him from recreating half the things he has from these shows?? 😅 THIS was just steak, sauce and vegetables, but he’s built a vibrant brand around making the very basic things exciting and accessible because they were featured in a show that we are endeared to. And actually there’s a LOT that goes into making a good Chinese soup! The broth can take days and the spinning of the noodles is an Art all its own! It’s fascinating actually and would be hilarious to watch him fail through and make his dry humorous remarks to 😂😂

[@TheStopShort]

Do the three farmers’ dinner from fantastic mr. Fox: chicken and dumplings, donuts filled with goose liver paste, and hard apple cider

[@libbyXlust]

My 4 year olds favorite movie!!!

[@mrcritical6751]

Hell yeah I’d love to see what he’d do for Boggis, Bunce and Bean’s eating habits especially since with Boggis he’d have a lot of options seeing how the movie shows he eats 4 different types of chicken for each meal

[@TheAnomaly00]

YEEEEEEEEEESSSSSSSS!!!!!!!!

[@kenziekizenmen9223]

Omg yes

[@NumberNegativeZero]

TheStopShort And Mrs Bean’s famous ginger-apple snaps.

[@SanDukey]

The way I was taught to make this was to press the peppercorns into the steak before cooking, to get a pepper-crusted steak, then deglazing with cognac, then adding heavy cream. There should still be enough pepper in the fond to impart the flavor into the sauce

[@Zelmel]

"Is not Good Eats" Holy shit, the Andrew Rea + Alton Brown collab NEEDS to happen.

[@debbi6224]

Yesssss!!!!

[@thelonelywolff]

Fucking facts

[@thelonelywolff]

@@debbi6224 samee!!

[@hope_and_love]

a thousand times, yes

[@ryanwibbens8625]

Alton Brown is my hero in the food world and this would be awesome

[@magentamagenta2113]

Friendly reminder That fried krabby patty on a stick And don't forget the mayo sir.

[@doubletap1063]

Yes that would be awesome please do that babish

[@Samboy1135]

Thanks comrade

[@logandh2]

Is that new? I haven’t see a new episode of SpongeBob in years

[@bradleydalton7563]

Definitely not new

[@Mysterie]

and please when you eat it do a no pickles joke

[@ethanoconnor5945]

Says "I put those in so you guys don't notice but shows it on camera" finally realized why the community found out about it. Just thinking about that made me smile. Keep doing what you do man.

[@MoxieBeast]

So much peppercorn’s gotta put us in the dangerzone

[@StexeGod]

How many ASMR channels are there now... See comments from three different ones already.

[@PneumaticFrog]

@@StexeGod its super easy content to make too lmao

[@agentviper5001]

We’ve been in the dangerzone for a while now

[@armaniftl260]

When are you gonna make tossed salad and scrambled eggs

[@jameswilkes451]

God damn it this

[@Kienannnn]

He still doesn't know what to do with those.

[@dylandimaggio8106]

when the blues are calling

[@unafflicted]

YES

[@RedJohnO22]

Yes this and this, All of this over this. (said in the old spice commercial guy's voice. )

[@maverickmckee9198]

“A whole sh*t-ton of butter” These are Babish official measurements.

[@joempoem478]

Official Babish measurment chart when?

[@tomf3150]

Chose your poison, I'm far more concerned about the shitton of sugar in those carrots :/

[@HivesPHD]

Miso rock lobster or bellpeppers and beef from cowboy bebop maybe? *leaving it in the fridge is mandatory*

[@gumbykiwi]

Did you just eat half a block of butter?

[@blackironwalterkus3851]

gumbykiwi no, most butter probably evaporated or was left in the pan

[@thelonecabbage7834]

@@blackironwalterkus3851 Butter. Evaporating. What?

[@LL-wj6yw]

gumbykiwi he didn’t eat the whole pan!

[@abbeycase143]

+gumbykiwi life's too short to not enjoy the beauty of butter

[@jocaingles8464]

Butter is 10% liquid, so it can most definetly evaporate

[@joannawagoner8901]

this steak has become a staple in my house for fancy occasions. it was probably my first real success in the kitchen. ty babish for beginning my slow decent into culinary madness

[@Yoku_Ren]

He’s like...the bob Ross of cooking

[@CallanElliott]

You obviously don't know who Ainsley Harriot is, do you?

[@ecco2ks]

Ainsley

[@Ben-rz9cf]

He's the pele of bechamel

[@zazie8290]

Omg true lol

[@EdwardEstacado]

Right???

[@nehas9239]

2:35 oh my god I love Alton brown!! Ahhh good eats was my favorite show growing up ☺️💕

[@cthomas025]

It's coming back. In the meantime, Good Eats: Reloaded is currently airing where he goes through old episodes and makes some adjustments.

[@frankteng]

It’s sucked only knowing of having access to a few channels as a kid the food channel being one of them. But good eats and ace of cakes helped make up for that.

[@kyledapom]

Legend has it the flavours where still getting to know each other till this day. Thanks for the likes homie quans

[@48956l]

*to* this day

[@hellothere5843]

To this day

[@eslembelabed7148]

To this day

[@basiccanadian3229]

To this day

[@AiLowithaHalo]

*were

[@izzy1221]

Lesson learned. How do you make vegetables taste good? *With enough butter to clog a blue whales arteries of course!*

[@Dr_Do-Little]

Don't forget the salt!

[@StormTrooperEX]

Butter doesn't clog arteries if you want to know what does message me back if you dont ill just assume you dont care about being educated and just belived somethings you saw on tv in the early 2000s

[@greylepoard]

butter doesn't clog your arteries. excess simple carbs do

[@StormTrooperEX]

@@greylepoard its actually calcification in blood vessels caused by a lack of vitamin k2 because the calcium grabs onto cholesterol which clogs the arteries and where do u get k2 in saturated fats such as butter

[@katysmith1284]

Izzy garlic also!!!!

[@nocheese602]

i’ve always wondered, does andrew salt his driveway with kosher salt?

[@muffincrumbss]

no cheese No....he uses freshly ground pepper too

[@nocheese602]

Derp Cubed oh crap you right

[@mjfromjersey]

No, he doesn't have a driveway.

[@PizzaHeister]

The better question is does he salt his head with kosher-salted-soap, or kosher-salted-shampoo.

[@nocheese602]

Pizza Heister nah fam, he uses dollar shave club

[@RedHeadKevin]

I made this recipe and it was almost perfect. I had some serious questions about the carrots, though: I've made them a couple times, I'm having trouble keeping the sauce from breaking. I tried cooking it as low and slow as I could, but eventually the milk solids separated out of the butter. Even if I cooked it low enough, the heat from burning off all the bourbon was enough to break the sauce. -Could you do this in a slow cooker, where you can REALLY go low-and-slow? -Could you par cook the carrots so they don't spend so much time in the butter? -Would it be better to saute the carrots in a little butter, and add more when it's time to make the sweet sauce? I found that adding more butter seemed to help keep the sauce emulsified, but it's already a hell of a lot of butter. (Also, if there is more carrot surface exposed to the bourbon flames, you get a little bit of brown burny bits on the carrots. Delicious. -If the butter DOES separate, is there any way to get it to re-emulsify, or just not be a grease slick? -DAMN is this tasty, though.

[@erikakalamaros2176]

You can add a tiny bit of water or stock to butter sauces to re-emulsify butter sauces.

[@jaubuchon28]

Are you using an electric stove?

[@paytongehman1656]

Hey Babish, do you think you could try Lord of The Rings food?

[@GiselleMF]

Po-ta-toes!

[@Dats_Mark]

Boil'em, Mash'em, Stick'em in a Stew

[@roBLINDhood]

My friend makes really good elvish bread whenever we watch the movies.

[@mercenarygundam1487]

Gimli: Salted Pork

[@nope110]

Ah yes mashed, boiled and stewed potatoes what an episode

[@mariahmerrick254]

Why are you grinding pepper for the sides instead of using the sifted out pepper from earlier?

[@Silentgrace11]

It’s possible he may have done the steps out of order from how he exhibited them in the video (thus the peppercorns May not have have been crushed just yet).

[@JuryDutySummons]

I was wondering the same thing - a bit of a missed opportunity.

[@lex_joan6695]

I’m surprised you found a section of Archer which isn’t violent, full of swearing or suggestive 😂

[@lewisb1584]

Babish. Babish. BABIIIISHHH

[@xyhanx]

Miss Vangie would never 😂

[@lag_profil]

What!?

[@plopplop5218]

Babishka

[@cthomas025]

I always assumed that the, "Glengoolie" was a Glenfiddich homage. The bottle even looks like theirs.

[@Lexingtonian]

I figured it was Glenlevit or Glenfiddich

[@MrMynameisjonaz]

Glenfiddich 14 fooshoooo

[@-Sean_]

Babish just wanted to flex on us

[@fyiguyfla]

I thought so as well, but there is no Glenfiddich "Blue".

[@gunmonkeymark9349]

the closest thing I would have thought would have been the Glenlivet 18 or 21 year old, but I'm ok with Babish flexing on us a lil bit.

[@Wee_Thought]

Carrot: is a healthy vegetable Ok but what if we added *a whole stick of butter* Type 2 diabetes later

[@TheSilverPhoenix100]

Butter most likely wouldn't cause diabetes...heart disease however is a go

[@lukemclellan2141]

The "link" between heart disease and saturated fat has been proven to not exist.

[@playea123]

@@Noah55555 some countries that eat a shit ton of saturated fats like France don't have a heart disease epidemic like US and Mexico. At best, saturated fats is one of the many many factors in this equation. At worst, saturated fats play no part.

[@playea123]

@@Noah55555 oh sorry. I assumed you were insinuating that there was a proven link.

[@maxfelson9467]

@@Noah55555 but the experiments as far as I know proove that our previous understanding of fat aren't all correctly

[@TsetsiStoyanova]

After watching this,i’m off to the market fir carrots and butter!

[@burgernthemomrailer]

goop

[@ASMRShortbread]

I actually remember this episode and thinking how good the cartoon food looked! 😍

[@PinkFloydBootlegs]

Archer does look like a snacc

[@embrezar]

1:26 You and I both said "shi*-ton of butter" at the same time, and it made me happy.

[@saucezomg]

I'd have a beer or 12 with this guy. First eggs Woodhouse, now this?

[@joannawagoner8750]

i made the steak and carrots featured here tonight. didn't cook the booze out of the carrots completely- but the steak was phenomenal and the sauce was fantastic. thank you for inspiring me to cook, Babish!

[@clubyminerrocks4767]

Person: How much butter do you want for this video? Babish: YES

[@pyrogothica3906]

I find a great alternative to regular peas are pea pods/sugar peas. Sauteed in butter and a little bit of pepper they are amazing, and have a nice crisp texture.

[@gentslounge]

Where to find "meat mallet"?

[@VeryRareNigga]

I just use my hand;-;

[@robk1990]

Amazon

[@jordanhicks5131]

Utensil isle at the grocery store

[@brettjc0483]

@@VeryRareNigga phrasing.

[@lokken23]

in my pants HEYOOO

[@connorbrown8743]

"Don't get the butter too hot" Literally sets it on fire.

[@waheedabdullah6371]

For the year of the pig, make the Pork Picnic from Regular Show

[@thatgirlinokc3975]

Phrasing? Yes! We are still doing phrasing. Danger Zone!

[@trontosaurusrex9532]

Lana,Lana,Lanaaaaa!

[@sragen99]

boom

[@dawge30]

Nice shout out to Alton. When I was younger, he was a huge inspiration for me. Now, you and him have some of the best food videos on the Tube.

[@VictoryNibbles]

Archer is the perfect example of a glorious bastard: a horrible person, but a delightful character. The sort of person that's a joy to watch...from afar. I feel like rosemary would have worked well with the carrots, and perhaps made them fit better with the scotch. Then again, I'm not exactly an expert in scotch.

[@waheedabdullah6371]

Can you make Homer's Valentine Breakfast from, "I Love Lisa" episode for Valentine's Day?

[@silverchaired]

Waheed Abdullah that would be awesome!

[@keeahna8726]

AHHHH THE ALTON BROWN REFERENCE I CAN'T

[@2wingo]

Babish, you should try making jelly donuts that look like Japanese rice balls, in honor of the infamous localization in the 4Kids dub of "Pokemon."

[@zexeed6441]

𝗻𝗼𝘁𝗵𝗶𝗻𝗴 𝗯𝗲𝗮𝘁𝘀 𝗮 𝗷𝗲𝗹𝗹𝘆 𝗳𝗶𝗹𝗹𝗲𝗱 𝗱𝗼𝗻𝘂𝘁

[@Jacob-qr8pl]

@@zexeed6441 I never thought of it as an actual doughnut, but I never actually called it out.

[@mariav3979]

I love jelly donuts! 😩😤😭

[@Ignore__Me]

I know there has been a ton of Scooby Snack suggestions, but if you do that suggestion at least make it dog and human safe

[@hilmaandersson7855]

Alt1 Email I believe Feast of Fiction have done a dog and human friendly Scooby Snack before!

[@GWhoves]

I like to make Mustard Carrots. take 1/3 cup Brown Sugar 1/4 cup plain yellow mustard 1/4 cup butter. cook into a sauce and pour over some cooked carrots. if you like you can cook them in the sauce.

[@2323BlackCat]

That sounds good I think Ill try it!

[@matthewjackson7727]

You should make rabbit stew or Lembas bread off of lord of the rings!!

[@hydrakson]

lembas bread is basically pita bread lol

[@JakeLovesSteak]

With po-tay-toes

[@dicksuckersunite8672]

Declaration of Independence Nope

[@hansgrueber8169]

@@JakeLovesSteak Boil em Mash em Stick em in a......what?

[@tommerker8063]

@@hydrakson no it's zwieback, or rather zwieback is the inspiration for lembas bread

[@NatalieValentina6]

Isn't the filet in steak au poivre also encrusted in the crushed pepper? This is my favorite "special occasion" meal, & I love the crunchy, peppery crust...

[@Gaiwen_Li]

Maybe he was trying to match the way it looked in show but yeah. You need that pepper trust

[@kiyoponnn]

@@Gaiwen_Li lol "pepper trust" 🤣🤣🤣

[@S31Syntax]

@@Gaiwen_Li ding dangin trust fund steaks

[@hmidouchboetekees5320]

Trust the pepper my child, for it's ways are inscrutable.

[@jasonschuler2256]

I thought the joke was that when Archer orders it in the episode it doesn't have the peppercorn crust, hence why he didn't include it.

[@negativeflare]

You can't do this to me lol, "its not Good Eats" omg Babish. You're a boss, I freaking love Alton Brown!

[@tvterthot]

Do The Klav Kalash from The Simpson’s

[@RedHeadKevin]

And you gotta have canned crab juice.

[@TJZ2345]

No peppercorn crust on the steak?????? Nooooooo!!!

[@verycarla67]

THANK YOU! this isn't steak au poivre, this is steak with a peppercorn cream sauce which, OK, *YUM*, but…

[@recoil53]

And I think NY Strip holds up better to the pepper.

[@SynchronizorVideos]

Right? It's not steak au poivre without peppercorns on the steak. One of my favorite dishes, and it kinda hurt not to see the peppercorns on there. Maybe that's the joke?

[@Zei33]

@@SynchronizorVideos Are you really going to ruin filet mignon with with a peppercorns? Nutters, all of you.

[@Techniik]

There is an episode where archer orders a steak au poirve, as he showed in the beginning of the episode. He left it out on purpose

[@ryancarter2959]

The restaurant I work at used to have Swordfish Au Poivre on the menu and it was absolutely amazing

[@BugsyFoga]

Can you do Sea Salt Ice Cream in celebration of Kingdom Hearts 3 comimg out?

[@pokemontrainer5678]

Yeah

[@KaseyFlynn]

THIS IS MY CHILDHOOD!! I remember making and eating that stuff while I played 😜

[@jaseneffendy17]

Studio Ghibli foods!!!

[@GiselleMF]

Studio Ghibli food is food porn.

[@thirstaefortae5057]

YES! A Studio Ghibli Special is much needed

[@jackalopegaming4948]

"Let's start with the carrots Which I'm going to saute in a whole shit ton of butter." I LOVE IT

[@yup9918]

Don’t act like I didn’t see the pea fall out of the pan at 3:07

[@AndrewDavidJ]

Just one note (which would also apply to Archer's production crew): "au" is pronounced "oh", not "ah". "Steak oh poivre"

[@matthewking3318]

Just to think that people said you'd never get any use from that year of French you took in high school. Thank you for your insight. Remember when he said that Archer was a horrible person, he wouldn't care.

[@Thetruenoscoper]

I dont even cook or try to cook its just something about the semi monotone descriptions that make me wanna binge every video. KEEP IT UP!!!

[@danielkivler3196]

Last time I was this early tiny whisk was just a glisten in big whisks eye

[@calebs.butler1797]

Archer has plenty of food and drinks, I would like to see more of it!

[@gagiibaaji2774]

Two years later and still….

[@lalakuma9]

I'm glad you didn't forget the Glengoolie. For the best of times.

[@emmanuelmitchell3535]

You are quite good at basting the steak I guess you’re a masterbaster

[@fruitrabbit3586]

Emmanuel Mitchell STOP

[@anfearaerach]

Steak in pepersaus is traditionally eaten with fries and salad in Belgium, especially on a Sunday c: don't forget the fresh mayonaise either!

[@Drastala]

One of my happiest memories from Belgium is the fries and mayonnaise...

[@trashcompactorYT]

Huge props to the writing team of Archer for using the terms "Tokarev" and "Shpagin" I never noticed that before

[@Daetreck]

It's always a good day when Babish uploads

[@DoctorCrystalMD]

How much would it cost to have you as my personal chef?🤤

[@_dmbfanz_4959]

more than what doctors make

[@DoctorCrystalMD]

_ dmbfanz _ 😂 damn. I guess I’ll just stick to my daily lunchables

[@imapugwearingglasses3629]

Yikes

[@ShayanGivehchian]

There are better chefs than him out there. He's a better video content creator than a chef

[@_dmbfanz_4959]

Doctor Crystal MD lol

[@lucasbaluyut5746]

“don’t get your butter to hot” babish: sets it on fire

[@swagmaster2968]

KEVIN COOKS STUFF IN THE OFFICE

[@nadien659]

Illuminati Confirmed YES PLEASE!

[@imfrommanndame]

Everyone must upvote this.

[@JohnGarrettHudson]

Forever requesting the Lost Boys’ spread from Hook ;)

[@4_free73]

Steak au poivre is absolutely amazing if you add shallots to the sauce and brown the steaks quickly in a hot pan with olive oil before finishing cooking them in the sauce. This is a good recipe but you want the steak and the sauce to really come together as one instead of having to dip it in like fries and ketchup

[@thecuriousfox3316]

Try toot sweets from chitty chitty bang bang, interesting to see 😁

[@theblueblaze1]

Please do the soup glop stuff from nacho libre, I'd love to see an improved version

[@bmitchellmusic]

thatguywhodoes things yesssss

[@jamesarthur6962]

This is a brilliant recipe that I will trying Babish, love the flavour combinations...great content as always.

[@TheOneJokeWonder]

I love a bit of Archer.

[@thatoneguywiththevoice328]

The official definition of Steak au poivre is: "steak coated liberally with crushed peppercorns before cooking."

[@georgeprchal3924]

Without the peppercorns it's just not steak au poivre Lana.

[@thatoneguywiththevoice328]

@@georgeprchal3924 that's why it's on the dinner menu

[@1Charmed]

I’m just going to say this I’m liking this because of how much I love Archer

[@JMacsAmateurKitchen]

THIS IS HOW WE GET ANTS!!!!!

[@MoxieBeast]

J-Mac's Amateur Kitchen LOL 😂

[@TB-tz8dl]

Vinny!

[@MrKook]

I tried this yesterday. The peas and carrots turned out amazing but the steak filled the house with smoke. I think my mistake was in doing up a whole tenderloin. I'm going to try this again but grilling the steak and only pan frying the trimmings from the roast instead of all the steaks. The sauce was delicious but had a bit much carbon in it.

[@speedfreak91]

Can't begin to express how happy I am this video was made.

[@mr.overlord6720]

“Just the dinner menu” 😂

[@PoppyCorn144]

Could you attempt to make the *‘Winchester Surprise’* from Supernatural as appetising as possible. Apparently it’s a casserole, yet I cannot picture how the below ingredients are meant to a. Look or b. Taste, when combined into a meal. Ingredients according to Samantha Smith, who plays Mary, Sam and Dean’s mother: *3 lbs pork* *3 lbs beef* *3 lbs american cheese* *Fritos to garnish* *Plus, if you’re Dean a gallon of hot* *sauce* I know you can make it not only edible but delicious - after ‘milk steak’ I have absolute faith in you!

[@lidular]

I have always learned that steak au poivre is rolled in the crushed pepper before it goes in the pan. It is usually one of the spiciest dishes in a french restaurant

[@4thDeadlySin]

Unlike Eggs Woodhouse, it made it into the clean plate club.

[@SynchronizorVideos]

The last time I made steak au poivre for someone (properly mind you, with peppercorns on the steak), they literally licked their plate clean.

[@apotato4210]

Could you make the cookies from fosters home for imaginary friends?

[@judgerojas2516]

“And let those flavors get to know each other”. Otherwise known as the quote on The head stone of Binging with Babish

[@aud7215]

You should do something from Brooklyn 99, I feel like there’s a lot of options

[@jmp_fr]

He did the sloppy Jessica a while ago, but he could do more.

[@iggywow]

Like Charles/Holts 'Croque Monsieur'

[@DerocusandRizRaz]

Despite the name of this recipe. With all the butter and cream, it's actually a dairy dish.

[@minecraftcrazyworld1465]

Hi! I know I’m really late but I recommend putting the peppercorns in a ziplock bag, pushing the air out and then smashing. It’s a lot easier

[@sangyoonsim]

3:05 You dropped a pea!