Every Way to Screw Up Steak | Botched By Babish

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How many ways can you screw up steak? Apparently, too many.
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[@yenn0z]

Not the gator wine episode. You're on thin ice, Andrew

[@vtcakavsmoace3410]

Singing "gatorwine" to the tune of "silver bells"

[@Nilejavxip]

Hold your horses, fellow councilman; We must only comment about our lord and savior, Gatorwine, on Ranked with Babish videos, as they have a schedule.

[@BrilliantWhenYouGlow]

he’s marinating the steak in gator wine as we speak just for that upcoming episode

[@yenn0z]

Sorry, got a little excited. Will keep in mind! GLORY TO GATORWINE! ​@@Nilejavxip

[@sperenox]

We've got one meme

[@swhoward23]

I stopped watching after being told that “A1 steak sauce outpaced gasoline last year.” I’m going to share that detrimental knowledge with all my friends and who told me. Andrew is always such a reliable source.

[@V103_69]

😊

[@artypyrec4186]

Should've watched for 10 seconds longer

[@Haakkon]

This series is honestly so much more informational than just doing the recipe correctly. Love it.

[@Reromer13]

This is the last straw, Rea. The Gatorwine council will not take further delays lying down.

[@joe579003]

You know, I think the cameo of the box of Franzia might be some foreshadowing...

[@belfastsixpack]

Common misconception but the Maillard reaction is distinctly separate from caramelization. Caramelization is the pyrolysis of sugars, breaking them down and then forming them into complex polymers while creating flavor compounds such as maltol (toasty), furans (nutty), diacetyl (buttery), and ethyl acetate (fruity). The Maillard reaction occurs between amino acids (the building blocks of proteins) and sugars during heating, leading to the production of melanoidin compounds, which can taste biscuity, caramel-y, and roasty. So they are similar but distinct, and can occur individually or simultaneously depending on the ingredients and cooking process. Thank you for coming to my TED Talk. --MSc. Brewing and Distilling Science

[@morganwebb1568]

This was eloquently written

[@Clockenvar]

yoooooooooooo are you telling me flavours have official scientific names? What do you call the deep savouriness of anchovies?

[@belfastsixpack]

@@morganwebb1568 thanks!

[@belfastsixpack]

@@Clockenvar yes. any given food item is likely to have dozens, if not hundreds, of flavor compounds. our taste buds and olfactory organs are essentially chemical receptors that sense certain compound classes and send the signals to the brain where you perceive them as flavor. While our sense of taste is fairly limited to general flavor sensations, like "sweet" or "sour", our olfactory senses are extremely sensitive to individual differences in these thousands of unique flavor compounds, and our sense of smell heavily informs our perception of flavor. In the case of anchovies, they are rich in fats and fatty acids, and proteins and amino acids. The savory characteristic is most often attributed in this case to the amino acid glutamate. You may have heard of this compound in reference to MSG (monosodium glutamate), which is a salt form of this amino acid and contributes savory "umami" to dishes.

[@happybeejv]

Carmelxing is different than Mallardizing 🦆 One is when you burn stuff to make it taste karmelly One is when you burn stuff to make it taste karmelly

[@Darkime_]

Day 2 of asking for a video called "Botched by fans" where Andrew tries to fix the suggestions the fans made in "Ranking your strange recipes"

[@angterrastriker]

He already did that, he didn't call it that but its been done. That's where gatorwine came from

[@Darkime_]

@@angterrastriker then i want him to do a second one >:D

[@Darkime_]

​@@angterrastriker I can't find it, do you remember how it's called?

[@levischorpioen]

@@angterrastriker Are you implying that Gatorwine, our elixir of the gods, was a MISTAKE?! I’m going to say that’s not what you were implying, for the sake of my mental health.

[@HiddenWindshield]

@@angterrastriker No, gatorwine came from the "Ranking Your Strangest Recipes" video. It did _not_ come from the "Fixing the Suggestions Made in 'Ranking Your Strangest Recipes'" video, which is a video that Babish has not yet made.

[@Grimmevere]

the comment "add some vegetable stock, if you are vegetarian" - broke me xD

[@AlexAegisOfficial]

Love the little pause as he realized how dumb that was to say

[@fynn2350]

@@AlexAegisOfficial And the fact that it all was left in is why we love the editor

[@darkphoenix2]

Some of the humor in this hits just right, Andrew testing the pan's heat 15 times and then the "Andrew?" and his "huh?" got me for some reason

[@Jasminium_Z]

I have cackled more in this video than i have in a while so HARD AGREE lol

[@thebibliobibuli6395]

These are my favorite videos that Babish has done recently because he’s teaching a skill rather than a recipe. And now, I can better experiment than just following a recipe. Thanks, Babish!

[@Parsons360]

Agreed

[@Bluetartinator8]

A scary dish for you to make on Halloween or any day in October is The Nasty Patty from Spongebob

[@peachfountain]

Love this suggestion

[@Lady_Crispr]

I feel like he made the pretty patty before so why not?!

[@tomscott7992]

one of the best pieces of advice I ever got from a chef around cooking steak, that has helped me, was with resting, I was always worried that the steak would get cold during this time, he told a simple thing in hindsight, but something you never see in cooking shows. If you are resting a thicker cut that needs 10+ minutes resting, 400g+ etc you can always throw it back in a medium to high heat pan for 30sec or so each side after resting to bring it back up to temp, and doesn't ruin the resting effect, and you have a hot steak

[@dirtyfiendswithneedles3111]

Resting is a myth.

[@kookoo275]

10 minutes resting is way too much for any steak

[@guss77]

I cover it during resting. Covering with something like an electric heating cover for extra points, or just a metal bowl that had been heated on you induction stove for 30 seconds.

[@JimMortius]

hot plate, hot food

[@slimj091]

My brother in law insists on marinating steak with a mixture of thousand island and Italian dressing that he learned while deployed in Afghanistan back in the mid 2000's. I haven't the heart to tell him how vile it is because it is likely one of the few happy memories of his otherwise s***storm deployments. He is also a cut into the steak to check doneness while still on the grill guy.

[@joe579003]

*Pained screaming*

[@DangerSquiggles]

He is punishing himself for his crimes

[@popmcpop9676]

Alvin every episode: Don't worry guys we on the show are eating all of this food we made, we don't let anything go to waste here Andrew: I'm going to destroy 20 steaks for a gag

[@dennisl9176]

hey now how do you know the crew didnt eat those 20 awful steaks

[@JoeEmb776]

The mentality with these episodes is probably something along the lines of "We'll waste about 20 steaks but save the steaks of the hundreds of thousands of people who watch this for the rest of their lives"

[@tiffany7023]

Hank Hill is somewhere experiencing cardiac arrest.

[@matthewingraham9230]

I cannot describe how happy I am you mentioned the thumb trick is unreliable. I have suspected this for YEARS but literally everyone around me swears by it. I always use temps to make sure.

[@matthewgilfus1640]

That muscle is the "artists muscle". If you play an instrument, hold a paint brush for long periods of time, or even play a lot of video games with a controller you exercise that muscle and make it stronger. If one or more of those things are hobbies of yours you'll overcook a lot of steak using that method.

[@dicerson9976]

So I watched a video of a guy who did experiments with resting steaks by weighing them to see if they're actually "retaining" water when you don't cut them. Turns out, they don't. Whether you cut them or let them rest, that water is going to be lost no matter what you do- the only difference is whether it ends up leaking on the plate or evaporating into the air.

[@dicerson9976]

This also means that resting is more or less not strictly necessary (though it can be helpful if you're preparing other stuff alongside the steak; give yourself a bit of time to get everything ready to go). But if you want to eat that steak straight off the pan, you can very well do so- just make sure it gets to THE temperature cuz once you cut it and the water leaks out immediately it won't do the internal cooking thing that resting steaks usually does.

[@FiraFlame]

But if it's evaporating into the air the seasonings and flavor stay in the steak instead of leaking out everywhere, so there's some benefit there.

[@dicerson9976]

@@FiraFlame True to a degree, but at the same time they do then end up in the Juice which you can then use... as a juice. Goes great if theres mash tatoes on the same plate. I actually like putting my steak on a bed of onions I caramelize slightly while its in the oven, and the onions absorb all the goodness.

[@StopWhatYerDoing]

Can't believe I had to scroll so far to find this. Resting doesn't do anything for lost water/juice in steaks; it's still such a largely believed myth. Eating it hot and as soon as possible is the best way to enjoy steak!

[@SecondAlias]

I love the eldritch co-host that only speaks in orchestra music with subtitles

[@internetexplorer2985]

Personally, I'm seasoning myself when cooking steak

[@hammerth1421]

I like to do lines of salt and pepper instead of seasoning my food. It sure is an experience...

[@saucewaifu]

fr, it’s just like the real man’s way of making ramen

[@dirtyfiendswithneedles3111]

@@hammerth1421 You are wasting your S&P. If you want to get the full effect you gotta go IV.

[@victornecromancer]

Adam Ragusea vibes

[@kogumasmommy]

I'm licking a pile of salt off my hand then taking a bite of steak like a tequila shot

[@daveg.]

I'm glad you made a video that can help us with all of our mis-steaks. Please laugh.

[@ZachBobBob]

HAHAHAHAHA

[@JosephShemelewski]

You get a smirk and a nose exhale that's the best your getting from me

[@talalali5626]

No.

[@ForeverWog]

“When I make mistakes, I use a lot of salt, cuz salt makes mistakes taste great.” Barenaked Ladies, “Raisins”

[@Hybris51129]

**Cue 90's laugh track**

[@apstrike]

You missed the one where the steak falls out of the grocery bag as your buddy is giving you a ride home and it sits under his car seat for 3 weeks before anybody realizes. This is not dry aging, by the way.

[@joe579003]

I take it alcohol was involved in this venture.

[@Skavoc]

Love this series! Watching someone make a recipe is completely useless if you don't understand WHY they're doing it the way they're doing it. I feel this series has improved my cooking skills more than any normal cooking show could. Thanks for all your hard work!

[@phillipdangt341]

Ahh yes, the babish botched format: Comedy, learning, comedy, learning, existential crisis, learning, comedy. Love it!

[@Jasminium_Z]

"i like my romantic partners rotund" so you're saying i have a chance 😳 **Insert Debby Ryan meme**

[@DrAlwaysFirst]

Take a shot every time Andrew says “steak”

[@15oClock]

I want to live.

[@brettheath2561]

Who is Andrew?

[@jr410]

he says it 6 times in the first 30 seconds, you not gon make it gang

[@soumyonath911]

@@brettheath2561 idk if that was supposed to be a joke or not

[@Razza95]

Duide immfine thiss is neasy

[@braquiador6265]

The council is growing tired of waiting for the gatorwine episode Andrew. Be careful.

[@joe579003]

There's a box of Franzia in this episode, I smell foreshadowing...

[@mack4104]

me a vegetarian who never plans on cooking steak watching the entire video✍️📝

[@hellomimibanana]

Hope you recover from your eating disorder

[@faeb.9618]

i misread vegetarian as veterinarian and was incredibly confused as to how that was relevant

[@ctakitimu]

At least you get a red wine reduction with vegetable stock for dinner

[@MeepFromSpongebob]

For fellow apartment dwellers, try Lam Lams cold sear method, barely any smoke, best steak I ever had

[@joedoe7572]

What does that mean?

[@gabrielsroka]

Thanks for the tip. I found her video on America's test kitchen.

[@themustar601]

@@joedoe7572 Go to the KZbin search feature and just type “Lan Lam cold sear method”. It should be one of the first videos that pops up.

[@Alex__11]

You need to come to Spain an eat Txuletón. Your concept of undercooked will change forever.

[@joe579003]

So, this beef is essentially Jamon Iberico on steroids

[@Anotherfluke]

Jumping off of the pepper experiment, I think a great idea for Babish Ranks would be trying various kinds of steak seasonings, specifically Montreal Steak seasoning! They’re everywhere and used in restaurants and bbqs alike. Some interesting cooking history too. Butchers often have their own house versions. My personal philosophy is the worse the label the better the seasoning. My favorite Montreal seasoning is the “Real Man” steak seasoning from the hidden gem Green Valley Meats near Seattle! The name is not great, the label looks like it was printed on an old HP dot matrix printer, and it is incredible.

[@OfftheRadar9790]

More of a "yes, and..." than anything, but the Mallard reaction is much more complex than just the carmelization of sugars. The Maillard Reaction refers to a bunch of chemical changes that occur on the surface of a food when you apply fast, high heat. It does include the caramelization of sugars, but it also accounts for the denaturing of proteins, as well as the creation of nearly a hundred or more new molecules entirely that weren't there before the searing, all of which contribute to an excellent flavor for a seared food.

[@Konarcoffee]

You can't say something is a "Yes and" but then start the thought off with "No, but". Be proud of your nerd urge to correct, or at least don't pretend you're doing something else entirely

[@nootwithana]

@@Konarcoffeebro’s just calling people nerds and refusing to elaborate. Bot behavior

[@KikiYushima]

GIVE US THE GATORWINE VIDEO, BABISH!

[@joe579003]

There is a cameo of a giant box of Franzia, I smell foreshadowing...

[@nice_bnuuy]

9:35 The spirit of Pierce Bronson has entered Babish

[@dwaynemontgomery1851]

im not much of a "country" guy, i dont like country music, cowboy hats/boots, and i dont like horses, but i was born and raised in cattle country so i have some pretty strong opinions on steak (and food in general, some people assume im Italian) and im glad to know babish and i are pretty much on the same page

[@seermayton-el3488]

The tip on starting out getting a temperature probe to check steak doneness is something I preach all the time. Everytime a chef says, "Use the finger rule" never ever worked when I did a steak. To me that rule only works when you been working with steak for a long while.

[@moozooh]

For a long while *and* remembering how each type of steak and its thickness correspond to its doneness.

[@mattparkent440]

All throughout my childhood my mother told me that her father was rolling in his grave with how I destroyed my steaks that were cooked for me. He was a butcher. Then my father passed away 4 years ago, and it was up to me to do the grilling. My mother dropped her fork when she took a bite of the steak I made for her. She asked me what I did. I told her that I pan fried it in butter, gave it a salt rub and kneaded msg into it. Then I sprinkled garlic, cumin, pepper, paprika and cayenne. She said it was the best steak she ever had. Turns out that if you add flavor to things they taste better!

[@BioYuGi]

How did you 'destroy' them beforehand if they were being cooked for you? Were you just a 'douse in ketchup' person because they cooked your steaks badly?

[@mattparkent440]

@@BioYuGi something like that

[@moozooh]

MSG should be grounds for instant disqualification. :D

[@mattparkent440]

@@moozooh shame on thee

[@joshmarchstatsboi]

23:27 Nico running in to help Andrew before being given olive oil to drink had some little brother energy

[@J.Artan6]

(Looks up from ledger) No gatorwine…I must commune with the council to dictate terms for Mr Rea.

[@garrydobson2626]

I believe the term is reverse osmosis, where the salt pulls moisture from the meat which then renters the meat

[@tpd1864blake]

I think that’s water purification

[@kaelwd]

It's just regular osmosis.

[@martinlarangeira1444]

nothing reverse about it, that is in fact osmosis

[@philjaiss2438]

Babish's voice is so bass-heavy that my room is trembling while I’m watching this on the speakers right now.

[@joe579003]

Tell me about it, I had my subwoofer turned up and the vibrations knocked my water glass off my desk

[@Birdladyyy]

Hey Babish! Could you show us what to do with our botched meals in basics? (Ex: What, if anything, can we do with a badly cooked steak?)

[@KaitouKaiju]

Fajitas maybe

[@adrianruiz3114]

These are the type of videos I needed when I actually started cooking because you are left questioning so many things and unless if someone teaches you your really lost

[@MarkERoth]

As punishment for this not being the gatorwine episode Andrew should have to rank all the steak sauces

[@YeetusMingus]

I needed this one desperately. I've tried making steak like six times and it's never come out right

[@Smarfton]

I await the Guga video covering this.

[@riuphane]

Guga already did his own, a bit more concise. Less entertaining, perhaps, but more straight forward and similar information. I do hope Guga reviews this though...

[@456456459]

When I am grilling chicken I always marinate it in Italian dressing. Grilling chicken can easily be dry but marinating it helps.

[@martinlarangeira1444]

well chicken and steak are very different

[@vlamm676]

The transition comments were so great! Also, learning about cooking steak was pretty neat too

[@bondfool]

Botched is my favorite series!

[@sylvirgiomanach1491]

I know I'm probably *way* too late for anyone to see this, but have you ever considered doing a salt block video? Like. Whole meal done on salt blocks. They're just so neat!!!

[@DeathbyButterflies1]

yo, where’s the freakin gator wine?

[@randocalzonian4756]

I love that this episode comes out the day after my wife grilled the most beautifully crusted, delicious look, but most well done steak I've had in a long time lol. It was still delicious tho.

[@chibiktsn3]

I've never had an issue with pepper, I always salt and pepper my steaks before cooking them, and they're consistently delicious, especially with the Babish-approved red wine steak sauce

[@martinlarangeira1444]

also, Steak au Poivre, which is my favourite way to eat steak, is literally steak with a pepper crust, it honestly only makes it better

[@urskrik6353]

I have never liked Babish show until I saw the Botched series, this is the best keep it up!

[@djjazzyjeff1232]

This is the one I've been waiting for since the series started.

[@ryanchase9332]

One of my favorite recipes uses beef round steak for how tough it is, marinated in a tomato salsa, worchestershire sauce, lemon juice, and yes a small amount of italian dressing. I love it, but it's quite a bit different than your average "steak".

[@BrandonMillerRaps]

I absolutely love this new series! To make it right, you have to know how it can go wrong

[@stevenburton7725]

A little Worcestershire Sauce and some freshly pickled horseradish, no thyme during the searing process. Perfect

[@RAINSMAN79]

Black coffee, round lovers, rare steaks? Did we just become best friends?

[@Heikaras]

This is my favorite video of yours to date. I will actually be sharing with friends and family alike, as well as any aunts I meet in this lifetime.

[@shelaughs185]

Love the shoutout to J. Kenji Alt (currently of Serious Eats, previously of Cooks Illustrated). I think he's on team reverse-sear now. Bake in the 250° oven until 120° or so, remove and sear in hot skillet to achieve crust. My favorite method these days. Actually, I usually pull it out at 115° then sear, then let it rest b/c I prefer it in the 125-130° range when rested. Moo!😊

[@FireStormOOO_]

There seems like a whole deep dive worth of content on how much heat various spices benefit from and what's too much.

[@Moheeheeko]

7:35 "oh this is undercooked!" NO ITS PERFECT YOU WALNUT

[@ouixdos]

i remember seeing a tiny whisk tattoo on one of his arms but now it feels like a fever dream

[@tgyk80642]

Day 237 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.

[@CATech1138]

are you having a baby?

[@tgyk80642]

@CATech1138 Not yet. But if the plan goes through then Babish will be.

[@spacemarinesteve6057]

Okay, steak... sure. But where is our Gatorwine episode? I feel like we've been waiting for too long

[@isaaklyons3907]

I literally just watched the pancake one last night this is awesome!

[@AlexAegisOfficial]

how is he getting better and better after each video

[@MCny12]

Tip for if you marinade steaks: use a little honey and/or grated raw onion. These will not only ad some flavor, but they will also help to tenderize the meat.

[@schuttle89]

I like to use animal fats instead of seed oils, luckily got a bunch of beef tallow but bacon grease is nice sometimes

[@NinjAsylum]

One of my biggest pet peeves is when people act like well done steak is the worst thing in the world. I mean yes, Medium Rare to Medium is better, but a Well Done steak is still absolutely delicious. If your steak is chewy, that is NOT because it is well done. That is either because its a bad steak or because it is just burnt. Burnt and Well Done are not the same thing.

[@masonharris9166]

Hard disagree.

[@mikebutler4189]

Yeah too many people were hyperbolic about well done being "shoe leather" that people have started believing it. Well done doesn't mean throw it on the grill until it almost resembles charcoal. It may not be your favorite steak, but it's fine if the person cooking it understands that

[@BnFGProductions]

People just get far too uppity about how other people have their steak. Are you eating it? No? Then why do you care so much?

[@SnatchBandegrip]

@@BnFGProductions I confess with some reluctance that I prefer my burger closer to well than to rare, but it's heresy to say something like that in front of professional cooks.

[@BnFGProductions]

@@SnatchBandegrip it shouldn’t be because chefs shouldn’t be serving medium rare burgers imo. Completely get doing it at home and will often make myself tartare but I’m trusting the meat I’m buying and accepting the risk I might get sick. Grinding meat, forming patties and then storing them all day until service? I’m sorry but no thanks.

[@goldkobold6496]

20:50 I’ll be honest in regards to that tip I actually kinda like cutting into my steak too soon so all those juices are on my plate and I can mix it into my Mac and cheese or mashed potatoes. It makes those sides taste even better

[@imanassole9421]

Steak sauce is one of those things. It's like running shoes. Do you absolutely need them in order to run? No.. but it makes the experience that much better.

[@xdevilwarrior]

Starting cold is not a bad idea. Actually, it may be the best idea. It's called cold-searing method.

[@RighteousMane]

I'm at 1:06 and if "the worst steak I've ever made" isn't the show-accurate version of milksteak I'm calling bs.

[@bunnyboi686]

Seeing that burn on the stainless steel pan almost gave me PTSD like flashbacks of working as a dishwasher. There is NOTHING more aggravating to scrap away at then a charred stainless.

[@TychoYT]

The flipping demonstration made me say "stop it!" to my tablet. Stop it, Andrew....

[@dingchavez09]

I made a ribeye for my uncle. He put ketchup on it. Never again...

[@hellomimibanana]

Ketchup on the side for the chips tho 🤤

[@DCYote1]

One thing I learned is, when resting your steak, DO NOT wrap it in foil. Doing that basically steams the meat and will turn your nice medium rare into shoe leather.

[@deanc8458]

Hear me out. Gatorwine pairings. Pair a Gatorade with a wine, then pair a snack for said gatorwine!

[@joe579003]

There is a box of Franzia that shows up, FORESHADOWING, perhaps?

[@matt-oo6fu]

Every time i rewatch Hannibal i get a craving for steak, and last time it'd been so long since I'd cooked a steak that i forgot how to do it. The outside was over-salted, the inside was practically raw, and i ate it anyway. horrible experience.

[@pm6828]

Everyone calls canola neutral, but I can taste it strongly. I prefer lard now. Higher burn temp, reasonably cheap, and tasty.

[@starlystorm6834]

Because of this video, I'm having steak with sauce for dinner. (Haven't had it in years, but it's nostalgic to my youth because my parents liked overdone, seasonless steaks and the sauce was the only way I could choke them down.)

[@corey5785]

It's been a while since I watched you Andrew, your kitchen tools hanging from the wall reminds me of some mechanics here on KZbin, and I instantly thought that I might as well think that you are a mechanic in the kitchen. 😂😂😂

[@skitjaz]

"if it ain't bleeding, I'm leaving" "If it isn't red, I'm dead" If it's gray, I won't stay

[@chrisbingley]

Can i make a suggestion? Salt the steak a few hours before cooking. Add the pepper after you've patted it dry. Then leave it at room temperature for thirty minutes. I also add dried garlic granules, but I'm weird.

[@Geeberino]

That Italian vinaigrette marinated steak looked FOUL

[@Indigo1559]

The Gatorwine Council takes note of your defiance Andrew

[@joe579003]

Did you not see the giant box of Franzia this episode, OH, SHE COMING

[@Mathiasisneat]

18:35 "My mouth likes that, It's hard working" About a minute later "All three? His mouth is hard working too"

[@ForeverWog]

When he’s talking about salt and pepper going on the steak, all I’m hearing is the Letterkenny “S&P” debate.

[@eggzaki]

“Expired olive oil” is such a foreign concept to me. A bottle of olive oil would be lucky to last a couple of weeks in my house.

[@andresgaribay1470]

Nothing matters... Everything matters relatively, nothin matters absolutely. Andrew you're spitting facts. We want you to spit Gatorwine though.

[@reiwyn]

I loved tath kind of interactive vídeo, its wonderfull seeing uncle babish happy 😊

[@nonyabisness6306]

my parents served me grey steak for around 20 years before i finally banned them from the kitchen. they did not listen when i told them it needs heat, even though i told them for 20 years and showed them whenever i cooked something.

[@Magnum_Express]

As for the resting part, I agree , that if you cut too soon, it looks like its bleeding everywhere. Which is why, i prefer medium well steaks, I still want them to be warm when i eat them. Any less done than that, and after a rest, they are cold.

[@averywho6430]

This was probably the most expensive episode of botched yet

[@codym9653]

Watching Babish flip that steak so much was physically painful. lol

[@RFAurora]

For a minute or two, I thought you were going to start singing Hozier's Too Sweet

[@ZachBobBob]

Man this episode must've been expensive. Insanely helpful though

[@CantoErgoSum]

I literally yelled NOOOOO!! ANDREW!! when you pulled out the toaster oven. Rebuke, from Queens.

[@chazjohannsen]

Alvin: Packs up leftover to share with friends, preventing food waste. Babish: IMMA RUIN ALL THESE STEAKS, AND OPEN EVERY BAG OF CHIP AND COOKIE JUST TO ONLY EAT ONE FROM EACH!!!!!

[@WhiteEagle27]

I'm with you, Andrew. I'm against steak sauce. Although I do season my steak with more than salt and pepper