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If I had to guess, it was because he wanted the dough to ferment as slowly as possible so you don't taste the yeast fungus shit that you get if you rise dough for a long time.

Can you elaborate /u/OliverBabish?

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Precisely - if the yeast blows its load too fast, you won’t get any action in the oven later on.

Original Poster13 points · 3 days ago

I thought it was great, but as I live in the UK and have only had Cubanos in London and LA, I have no real gauge to measure by.

Would definitely make again though. I played around with the recipe a bit as I wanted something with a bit of a kick, so I added chilli to the marinade, and smoked the pork with oak and cherry wood. I also reduced the marinade down with some sugar to make a sauce/drizzle.

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Added chili and smoked it?? Making money moves.

20 points · 3 days ago

Hey /u/oliverbabish,

What’s up with all the different pizza dough methods? Can you give us an idea of the different crusts that result? Which is your favorite?


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Hey! They all have their advantages/disadvantages - I think this one has by far the best flavor/texture, but it takes half a week to make. TMNT and Basics pizza are a bit quicker, and still nice!

31 points · 3 days ago

Pepperoni & pineapple is a much better sweet and salty combination, IMHO. Silly Wade.

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Ooo that does sound good...


Hey folks,

I've been trying to decide on my next tattoo, and seeing as how someone jokingly suggesting cilantro turned into real ink, I thought irreversibly marking myself might be a fun way to celebrate 3M subscribers in about 2 months!

Drop your ideas here and maybe, just maybe, they'll end up on my skin - top 5 suggestions (excluding the inevitable hitler jokes) will be made into a straw poll and voted for by the masses!

Happy daddy's day,


EDIT: woah guys thank you so much for the amazing suggestions!! I have to be honest, my personal front runner is Babish’s gavel from The West Wing - hell, I might just get that in addition to whatever wins the vote.


How about one that isn't food related, but rather for your namesake?

I vote a gavel smashing a tape recorder.

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Original Poster11 points · 4 days ago

This is brilliant

Brad is 6'1"

Babish is 5'11"

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Try 5'9 :'(

46 points · 11 days ago

Hot take: Bon Appetit is courting Andrew to move Binging with Babish over to their channel.

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Nah Brad is just courting me with his unbridled masculinity

I don't remember filming this episode...

Seriously, you nailed the cadence and everything, nice job

Perfect - looks like you went with spätzle?

Original Poster29 points · 12 days ago

It wasn’t as pretty on the inside, but if you need a cross-section, here you go

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Perfectly pretty and yes we do need a cross section

21 points · 13 days ago

Am I being dim but why couldn't his roommate just take a picture? I'm sure it's cleaned up a bit before it's added to the video but that seems like it'd be an easier way to go surely?

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I think he's having a laugh - I literally pull stills from the video and tidy them up a bit if there's crumbs lying on the table or something.

I believe I used a nine-incher - you can still do it, just use a little less cookie crust and a little less filling!

Hey man thanks for the idea!! Definitely looking into that - also considering something lower cost/heartier like a Mevo or GoPro for the overhead.

And thanks for the kind words!


Hey folks,

Live stream is goin live over on my Twitch channel at 6PM EST, and I'd love to have a "Questions from Reddit" segment. Recipe queries, thoughts and feelings, or just any ol' thing that's on your mind - drop 'em here, and we'll try to get them answered tonight!

Check out the livestream if you can, we've rigged out the kitchen with two camera angles, a co-host, and lots of brown liquor!

That stream bombed so hard (technical difficulties/internet dropouts), we had to axe it :(

Original Poster2 points · 15 days ago

Bummer. No worries.

Follow up question if you don't mind. I followed the recipe on the basics site to a T (with the exception of bread flour which I couldn't find, I used a Tipo 00 with 12.5% protein instead), however my dough was more of a batter like consistency 😞 Any tips?

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The cookies call for AP flour! But even that shouldn't result in a batter-like're using solid/cold butter? Are your eggs gigantic or something?

There's an Equipment List on the BWB site, including the Messermeister Forged Carving Fork.

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This is correct BUT if you want the exact one used in the movie Chef, here it is.

I think served alongside pasta and maybe roasted brussels sprouts, you'll be all good!

Original Poster28 points · 17 days ago

re: /u/OliverBabish asking about why lard was used

Especially during WWII, lard was no stranger to pantries in Europe and the US because it was a cheap byproduct of pork production, kept extremely well at a wide range of temperatures and conditions, and was used in a lot of types of food prep (sausages, baking, frying etc).

It also turns out lard may be the secret to less greasy, more crispy shells due to the properties of the fat:

Pastries may crisp when fried in liquid oil, but the oil they absorbs will ultimately create a sense of greasiness. Imagine a piece of bread dunked in oil for a few minutes, and the way it would squish in your mouth. That's nice if you're talking about a chunk of focaccia dipped in a fine olive oil, but it's not exactly what we look for in a pastry. When fried in solid fats, however, the oil a dough absorbs will revert to its solid state once cool, creating a texture that's light and crisp, with lingering richness as the oil melts on your tongue, like a generously buttered slice of toast.

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This is good to know, thank you!! And yeah the shells were nice and crisp/light, not greasy - I've also read that coconut oil is not only great for frying cannoli shells, but acts as an excellent massage oil and personal lubricant.

Haha I truly hope so - I fucking adore his videos, and the whole "let's get this all out onto a tray - nice!" trope makes me smile every time. Whether we collab or not, he's sharing his passion and knowledge with the world in a fun/informative/unique way, and that's what the fuck is up.

Original Poster18 points · 18 days ago

u/OliverBabish has a way with chicken. This was an amazing meal that was cooked in less than an hour. The only alteration I made was simmering the dumplings for about 12 minutes due to having a smaller pot. I have a bunch of extra sauce that will go great in pasta or on rice. I really encourage all of you to make this soon. You won’t regret it.

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So glad you enjoyed!!

This reminds me of the needler from Halo

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God damn it everything reminds you of the needler from Halo, you said that about Aunt Barb's 4th of July diorama.


Hey /u/OliverBabish - I think you've got a copy and paste error on your website for the butternut squash risotto in this recipe. It's showing the French fry recipe right now for me.

Guess I'll have to use the video :)

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Fixing that, thanks for the heads up!!


Creator of cooking shows, cocktails, and awkward situations.
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December 10, 2014

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