Chili. It's delicious. Especially when you learn to make this simple recipe yourself. Or when you manipulate a friend to make beef chili for you. Also, beans. Who knew some people feel so strongly about beans in beef chili. I did. I feel strongly that I like chili with or without beans. The Book of Babish https://www.bingingwithbabish.com/cookbook YSAC Book and shop: http://yousuckatcooking.com Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Alright to make this chili do something like this: Brown around two pounds of beef by putting your skillet on medium high with a teaspoon of oil which you may not need if you beef is more fatty. Break it up in the pan then let it sit until a crust starts to form, then flip and do the same thing again Dice a large onion and chop it up Do the same with three cloves of garlic Heat your chili pot on medium with some olive oil then sauté the onion until it starts to brown Throw the garlic in during the last couple of minutes Then add the beef with a teaspoon of salt and break it up more Add in 28oz/790g crushed tomatoes 2 tablespoon chili powder 1 tablespoon cumin 1 to 1.5 cups beef broth…adjust as necessary ½ tablespoon of brown sugar 15.5oz/439g chatty bastard kidney beans Then add hot sauce or more spice as desired. Then add toppings, which don’t count as chili ingredients, because they are on top, not inside. They’re not really a part of the chili. The chili is it’s own thing. It’s like calling ketchup a hot dog. Ketchup isn’t a hot dog. It’s ketchup. It has it’s own life. Don’t argue with me here. It will get you nowhere and it will just waste both of our times. Especially if you’re right.
https://itunes.apple.com/ca/album/french-fries-single/id1093140878 Subscribeathon: http://bit.ly/1HuynlY Watch Moreathon: http://bit.ly/1SCnEPx French fries are a dish best served rhythmically. http://twitter.com/yousuckatcookin http://instagram.com/yousuckatcooking http://soundcloud.com/yousuckatcooking http://patreon.com/yousuckatcooking Recipe: WE're gonna. Wash our hands off and then dry em with a towel then we'll dip em back in water and them coat em with flower Take a potato make sure it's not a tomato Then confirm it's full of love cause you should never be cooking pohateoes. You get to chopping the potatoes are flopping and then they’re falling on the floor and so you gotta be mopping ‘em up You think you lost it so you go in the closet then you grab so me more potatoes and get ready to hop right back on it The knife’s blading the potatoes degrading, into a hundred little shavings then we gett’em all bathing. Uh huh. Don’t rush this part you wanna pull out the starch, Though I’m a little bit suspicious that this step is a farce, because I once gave ‘em a rinse and I just washed ‘em really quick And when I cooked em up and ate em well they didn’t taste harsh. So. We dry em off and then we heat up a pot, except the pot is all unnecessary because we’re not, gonna boil em in oil gonna spread ‘em out on foil, and then cook em up and eat ‘em stead of leave ‘em to rot Spray your pan but not with spray tan, if you don't put on a layer then it's just as bad as taping. ‘cause you don’t want all the fries to be there sticking when you’re trying hard to flip ‘em while you’re cooking just to gett’em into dipping: back up. Lay your fries out with some oil to make 'em wetter add some salt from the container in your bag a bitta Pepper pepper pepper. Time to wrastle 'em but don't over hassling You can take your time or you can do it turbo fastelin' You can give a spin and use your fingers or fisting And you can whip em while you’re sipping on a gin with a twisting And if you’re getting super bored with it centrifugal force it Spin around until you're dizzy and you fall on the floor, then get up. Four hundred and we’re heating up the onion. Grab the pan with you left hand open the door and then shove em, Stand by and bide your time while it starts the combustion and then collect a fist of implements stand by for the rustlin’ COME ON. Call your mom or do some origom Or clean the friggin’ counter ’til the dirt is all but gone And with a bunch of minutes passing while they're In there getting blasted heated sizzled up and fizzling then put your glove on. Know why? ‘cause it's time to take a look at the fries. Be sure to keep a healthy distance and don't burn out your eyes. Be honest 'bout the color don't be telling yourself lies 'cause if you under/over cook 'em then you'll make yourself cry, I mean. You're not probably gonna actually cry, But if you cry a little bit just make sure that you go hide, ‘cause you’ll never really be sure which emotions will be rising to the surface so just blame it on an onion and then wipe off your eyes Then get back into that kitchen like a boss, Take the pan out of the onion, salt, then give 'em a toss, You wanna mix’ em with precision causing gentle collision, Then let’s rustle up ingredients to make a thick and dippable sauce. Love curry mayo ‘cause it’s gotta lotta flavo, And it’s buoyant so if you go for a swim then it could save you, Though I really wouldn’t test it because mayo is invested, In another whole activity called being digested. So grab handful and just give ‘em a test, Then continue on assessing ’til you’ve eaten the rest, of em, Caress ‘em with affection and an unhealthy obsession, And compress em in your mouth until they fill up your chest. Because. You suck at cooking ‘cause you’re always overlooking all the steps it takes to make a things taste great and also you never cook. You suck at cooking ‘cause you never even go into the kitchen at any time of the day not even to take a look.
Check out my weird AF cook book: http://hyperurl.co/yousuckatcooking http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://facebook.com/yousuckatcooking That measuring cup or bowl doesn't have to be cold. In fact, it's almost certainly better if it is not. So shred around a cup of cheddar Chop up some salami Chop up a dill pickle Add a teaspoon of dijon Add a squirt of hot sauce Fangjangle it Don’t worry about the ratios too much even though the ones I described are perfect If you like a thinner sandwich, you might want to shred around 1.5 cups of cheese and make two If you like a thicker sandwich, make something else because melted cheese usually has to obey the laws of physics Butter one side of each slice of bread, hock in that cheese mixture, then cook it low and slow until it’s golden brown and melted. If anyone tries to tell you it’s a melt and not a grilled cheese, never speak to them again.
Subscribe:►► http://bit.ly/1HuynlY Botchos:►► http://bit.ly/1LRiQ4z If you're the kind of guy who regularly puts your fist through drywall at the mildest of annoyances, you're gonna love these nachos. NOT FOR GIRLS. Nacho chips Shredded cheddar Tomato/blackbeans/green onion/whatever else you want just lots of stuff. (the most important thing is to layer) Repeat that process. Probably add some hot sauce or other spice if your salsa isn't spicy The other most important thing is to bake them in an oven. If you don't bake your nachos then just throw them on the lawn, and then ridicule yourself. If you put your nachos in the microwave, we need to talk.
Subscribe: http://bit.ly/1HuynlY MOAR: http://bit.ly/1TkWOHB The light spectrum is pretty cool, but ultimately it's a bit slow. Snapchat: @yousuckatcookin http://twitter.com/yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking http://patreon.com/yousuckatcooking
The Book is here: http://hyperurl.co/yousuckatcooking Subscribe: http://bit.ly/1HuynlY Moar: http://bit.ly/2hguu1J More of me here: https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking http://patreon.com/yousuckatcooking Recipes: Make the mac and cheese then put the stuff in it that I mentioned in the video. Inception Foghorn effect from https://www.youtube.com/watch?v=hZ162VDkyu0
Subscribe for more breakup dishes:►► http://bit.ly/1Gk77EQ Click for pepper drama:►► http://bit.ly/1DMJSZD This is the best way to ensure years of loving friendship when transitioning out of a relationship.
Subscribe: http://bit.ly/1HuynlY Modified Mac: http://bit.ly/2h5HOBx More of me here: https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking Popcorn is one of those things I had never made, until I did. A couple tablespoons of coconut oil (or butter if you like), throw in 1/3 cup of kernels, cook them medium high until it all pops (and shake it around), and then add salt, try smoked paprika, or anything else you think might taste good.
Subscribe for more chopping: http://bit.ly/1HuynlY Transcendental granola: http://bit.ly/2aRFe4h Big thanks to Jimmy Fallon for previewing this video on The Tonight Show! Snapchat: @yousuckatcookin https://twitter.com/yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking http://patreon.com/yousuckatcooking
Hey check out my book why don’t you: http://hyperurl.co/yousuckatcooking http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin http://facebook.com/yousuckatcooking To make lemonade: 1 cup lemon juice 1 cup sugar melted inside 1 cup water 4, 5, 6, 7 cups of water, mixed with those things. Ta daaaaaa! Magic?
The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking The easiest way to get healthy and stay healthy is to eat naturopathic quesadillas at every single meal for the rest of your life. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://facebook.com/yousuckatcooking Recipe: put all that stuff inside a tortilla and cook it.
Subscribe: http://bit.ly/1HuynlY YSAC Book and shop: http://yousuckatcooking.com http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin There are biological reasons that the potato is the universal language of the apology. And those biological reasons are rooted in science, as well as facts and information. In addition to truth. And also history.
The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges. Well I’m all all out of bridges. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://facebook.com/yousuckatcooking To make the pie: Buy a pie crust. Nobody has time for that and they’re like a buck or two Take a 13.5oz/398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animal But that in a bowl. It’s gonna be thick. Be prepared for that Add two eggs Add 3/4 cup of sugar Add 1/2 teaspoon of salt 2 1/4 teaspoons of pumpkin pie spice (or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp cloves) Wangjangle that together until it’s smooth. Slowly add in 1 1/2 cups of 10% cream Doubt yourself because something this liquidy could never be a pie. Put it the undo on 425undo for 15 minutes. Reduce it to 350. Now here’s where you’re gonna have to make a judgment call. Bake for 30 minutes but test the wobble. The wobble tells you everything. When the wobble is gone, the pie is ready. A deep dish crust could take an hour. There’s quite a range you can cook it in where it will still turn out great. Take it out and leave it for at least an hour, and admire the process of turning a liquid into a solid. Whip cream that son of a bitch into tomorrow.
Get started with 8 free meals – that’s $80 off your first month of HelloFresh by visiting https://bit.ly/2rYhmSd and entering ysac80 The YSAC Cook Book is new available: http://hyperurl.co/yousuckatcooking http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin How to Make This Lasagna (or "lasagna" depending on how you feel about it 1 pound of ground beef. Brown it on medium high until it's the color brown. Add in: 1 teaspoon of salt 1 tablespoon chilli powder 1 tablespoon cumin Mix that all up and add in some water if it's really dry which it probably is Add in 3 cups of basil tomato sauce or whatever tomato sauce Cook that all together until it's hot and somewhat thick Take a container of ricotta cheese (15oz/475ml) and shred in a clove of garlic and wangjangle tf out of that then add in a cup and a half of shredded mozzarella and also wandjangle tf out of that Take an 8 inch baking dish and put a thin layer of sauce on the bottom Oh don't forget to preheat that undoh on three seventy fundo Add in a layer of sauce Add a layer of expertly cracked noodles Add in a layer of sauce A layer of ricotta with two smug spoons Then more noodles, sauce, ricotta, (once or twice more depending on the thickness of your ingredient distribution and your feelings on noodles) Then add a thick layer of mozzarella on top. More than I did. Or use parmesan like a lot of people do. By the way I was totally kidding when I said you could season the beef in the boring way with an onion. Lasagna has a very rich history and classic lasagna is very delicious, although I bet you could get a lot of people fighting over what classic lasagna is, exactly. I just didn't feel like dicing an onion when someone had already diced the chilli powder and cumin for me. Oh right, cook it for 30 to 40 minutes ish. After you put that foil on top. Then take off that foil and cook it for another ten a bit higher if you want to really melt and/or slightly brown that cheese. Let me know what I forgot or what I wrote wrong here and then I'll fix it later maybe.
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