Binging with Babish: Steak au Poivre from Archer

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

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

this is just bourgoisie milk steak

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

The way you hold a fork terrifies me.

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

3:05 a moment of silence fro that one pea

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!

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

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

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

Tiny whisk has entered the chat

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.

So much peppercorn’s gotta put us in the dangerzone

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

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

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

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

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

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