Binging with Babish: Nachos from The Good Place (plus Naco Redemption)

These nachos clocked in at 6.7 pounds, as I'm sure you were wondering.

"Yo bro you want some nachos?" "Oh yeah sure thanks bro." >Is gone for three hours

4:20 Hey a chemist here, in case you‘re curious: Garlic contains both the aminoacid alliin and its corresponding enzyme alliinase. Normally they‘re perfectly separated in the garlic. However when you crush the garlic the two mix together (This is also how the characteristic smell of garlic forms). Some of the products of this reaction are so called thiosulfinates. Those further react together with the help of vinegar and heat to form colorful pigments.

Garlic contains an odorless sulfur compound called alliin. It also contains an enzyme called alliinase. When a bulb or clove of garlic is in its natural, whole state, the two chemicals have little interaction (and the garlic is relatively odorless). When you cut or crush the garlic, the alliin and alliinase are mixed, creating an organosulphate compound called allicin. This is what gives garlic its pungent odor and distinctive flavor. And that's why garlic gets only stronger the more you chop or crush it. When garlic is combined with an acid (such as vinegar), the allicin reacts with amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which throw colors. Four pyrroles clustered together create green (this is why chlorophyll is green). Three pyrroles linked together creates blue. A similar color-forming reaction can occur when the garlic is in contact with minerals from certain metals, including copper, aluminum, iron, and tin. The minerals can come from pots or pans made of those metals, or it can come from trace minerals in the water. You’re welcome!!😁

babish: takes 3 hours to make 7 pounds of nachos with 20+ ingredients me: microwaves tostitos with shredded cheese and taco bell hot sauce packet

When you put a garlic in an acid, allicin reacts with the amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which causes the change of colors :))

Naturally occurring sulfur in the garlic interacts with an acidic solution, jalapeno brine in this case, turning it slightly green or blue.

This is the set of recipes I always come back to. And while I don’t do everything because I am VERY cheap/lazy, the stuff you showed have exponentially improved my nacho game

The Tootsie Roll owl was so accurate I looked away for a second and was like dang that sounded JUST like the owl.

Dayum, I wish I could afford to spend $60 on nacho groceries. That looks glorious. Update: I’m broke but did it anyways. $67 on ingredients, and it was AMAZING

Kristen Bell actually ended up bringing that full plate to her trailer later that filming day and ate it. What a life to live.

Am I the only human being that loves hard chips at first and then enjoys the soggy chips at the end?

"besides, the nacho laws are really more of a guideline anyway." - long Juan silver

“Stoned friends in the other room” you are the single kindest man on the planet looking after your stoner friends like that 🤣

Imagine being stoned having the munchies kick in and babish brings in a plate of his homemade nachos. That's like meeting God himself

As someone who started watching Food Wishes about a decade ago and has really learned a ton from the channel, I loved the subtle reference to Chef John’s cheesy jokes. A nice little respectable nod from one fantastic chef to another.

I have never seen anyone layer them before.... that is absolutely genius ... that looks awesome

"There's absolutely NO way you can make nachos complicated." Babish- "Hold my tiny whisk"

Binging with Babish: "Ok we're going to do something easy." Also Binging with Babish: Spends over a day making nachos

I LITERALLY drooled on my shirt when he tried the nachos at the end because indeed, nachos, are the best.