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0:00
Hey, what's up, guys?
0:00
My name is Andrew Rea.
0:03
I make a YouTube channel called Binging with Babish, and today I'm doing the Wired Autocomplete interview.
0:03
Hey, what's going on everybody?
0:03
For the first week piece, I'm Sean Evans, and this is Hot Ones.
0:13
It's the show without questions and even hotter wings.
0:20
First one, where does Andrew Rea live?
0:27
I live here in sunny New York City.
0:27
I live in Soho right now, and I'm currently in the terrifying netherworld where I just had an offer accepted on a home that I bought in Brooklyn, but it's still on the market, so I'm just sitting here freaking out the whole time during this interview.
0:40
Know that I'm just constantly freaking out in the back of my mind about this house.
0:44
Anywho, I live in Soho and hopefully I'm about to live in Brooklyn.
0:47
Where does Andrew Rea come from?
0:52
I come from Rochester, New York.
0:52
Are you from Rochester?
0:52
All right, okay.
0:52
What's your name, sir?
0:52
I come from Cameron Cory's hometown.
0:52
It's the birthplace of such fallen giants as Kodak and Xerox.
0:59
I have a Kodak tattoo, actually.
1:03
This is my hometown pride tattoo.
1:05
A lot of people think that this is apparently a symbol from Dragon Ball Z.
1:13
I have not seen Dragon Ball Z, so people will be like, oh, sweet Dragon Ball Z tattoo.
1:13
I'll be like, thanks.
1:15
This is actually the original Kodak logo from 1911, EKC, Eastman Kodak Company.
1:21
I saw that, I thought it was so cool.
1:28
First of all, that logo, like this, existed in 1911, just wild.
1:28
I wanted something that was a little bit, you know, like a Rochester hometown pride.
1:28
I also wanted a reminder to never get caught in my ways and always be looking forward, unlike Kodak.
1:38
Where is Andrew Rea's recipe?
1:45
I don't know.
1:45
What does that mean?
1:45
Where's Andrew Rea's recipe?
1:45
You can find my recipes on any of my websites, bingingwithbabish.com, basicswithbabish.com.
1:51
That's probably what you're asking, but is it a recipe from me?
1:53
Where is my recipe for who I am?
1:59
I can't answer that for you, bro.
1:59
Where is Andrew Rea with hair?
2:06
What, like in an alternate universe or something?
2:06
He's dead.
2:06
I killed him 'cause he was insecure, 'cause he was losing his hair.
2:06
So next, how old is Andrew Rea?
2:06
I'm 32 years of age as of September 2nd of 2019.
2:06
I was born on September 2nd of 1987, approximately 5:08 p.m.
2:35
I don't know if that's true.
2:39
It's September 2nd, 1987.
2:36
How tall is Andrew Rea?
2:45
I'm 5 foot 9 on a good day, is the truth.
2:45
I went to the doctor recently and she said, like, okay, you're five foot seven.
2:47
I was like, do it again.
2:47
And I stood up real straight and I managed to squeak out a 58.5 without shoes on, so I wear these boots that have like, and they give me a solid half an inch, so I'm a respectable height.
2:59
But you're only as tall as you act, remember that, folks.
3:04
How does Andrew Rea cook?
3:09
With pots and pans, with a knife, sometimes experimentally.
3:09
I'm very okay with making mistakes and I make a point of showing my mistakes on the show 'cause I want people to not be discouraged when they make mistakes in the kitchen to view them as the learning experiences they are, both in the kitchen and in life.
3:09
This is a way deeper question than this person was anticipating.
3:09
How do, how does Andrew Rea know?
3:09
The answer to that is I don't.
3:09
I really don't know what the you meant by that.
3:09
How does Andrew Rea live?
3:09
I was like, this.
3:09
I watched a few episodes.
3:09
I don't remember them being this existential.
3:09
How does Andrew Rea live?
3:09
One day at a time, mother, one day at a time.
3:09
Figure it out, just like everybody else.
3:09
Everybody's, everybody's just trying to figure it out, okay?
3:09
Nobody knows what they're doing.
3:09
Everybody's trying to figure it out just like you.
3:09
That's the best advice that I ever got, and that's not what that was intended for.
3:09
I don't know what that was, but I hope that we glean some useful information out of it.
3:09
Can Andrew Rea, this should be good.
3:09
Can Andrew Rea age?
3:09
Yes, as we speak, I have gotten about five years older looking since we've been sitting here.
3:09
Can Andrew Rea read?
3:09
Yeah, yep, that's how I read that.
3:09
Can Andrew Rae, I should have taken, like, a big bong rip before I did this.
3:09
I didn't realize that these were gonna be so, so out there, these questions.
3:09
Can Andrew Rea fly?
3:09
No, I can't fly.
3:09
Did somebody actually ask that?
3:09
Was it an actual search term?
3:09
Can Andrew Rea fly?
3:09
What was it a typo?
3:09
Was it can Andrew Rea podcast?
3:09
Yes, I can.
3:09
I have a podcast called Bedtime with Babish where I read, like, no good way to describe this.
3:09
I always say where I read adult bedtime stories, and that always sounds pornographic, and what it really is, is Walt Whitman.
3:09
It's just like grown-up things that grown-ups might want to do when they're falling asleep.
3:09
What's next?
3:09
Andrew Rea cookbook?
3:09
Yes, so there's two of them.
3:09
Andrew Rea cookbook is available now, two cookbooks, actually.
3:09
My first one is called Eat What You Watch, so it's more of a kind of coffee table book of food from movies and and it's some very pretty photography recreating the actual scenes from the movie.
3:09
It's cool.
3:09
My newer cookbook, The Binging with Babish Companion Cookbook, is the first hundred recipes from the show, and it is a must-have for any Babish fan, young girls, maybe not too young, because there's some profanity and drug use.
3:09
Andrew Rea restaurant?
3:09
One day, one day.
3:09
I was planning on opening a brewpub this year, but that has been delayed to 2021 'cause I got some big stuff cooking, some big things coming out this year.
3:09
Very excited to share with you guys.
3:09
I can't share with you just yet, but keep an eye out for it.
3:09
A restaurant or brewpub is very much in the plans for 2021.
3:09
Andrew Rea victory?
3:09
You've got damn right.
3:09
Did Andrew Rea eat?
3:09
Yes, yes, I did.
3:09
I had a wholesome breakfast this morning, single fried egg with a ring of Sriracha around the yolk.
3:09
I wasn't even on camera, I just did it.
3:09
Plus these two slices of very thin bacon, which so I felt like it was okay, two slices and a slice of whole-grain toast.
3:09
And then for lunch, I just had a freaking ostrich egg up in Bon Appetit.
3:09
Go check it out, yeah.
3:09
What we got?
3:09
Is Andrew Rea a chef?
3:09
No, I'm not, and I say that as often as possible because people will say, yes, chef, or they'll be like, thank you, chef, or you know, Chef Andrew Rea in town this week or whatever, and I am not a chef.
3:09
My work in restaurants has been limited to a dessert plater at a restaurant in Brooklyn called The Chocolate Room and as a server at a place in Rochester and a crepe maker in a place called Simply Crepes in Rochester.
3:09
So no, I'm not a chef.
3:09
I'm an enthusiastic home cook, and I want to make that distinction for two very important reasons.
3:09
First off, because I haven't earned that title.
3:09
People who are chefs, you know, put in their hours in insane work conditions that I've never had to endure, and also because I am a home cook, and I want people to see what I do and think, if this doofus can do it, surely I can do it.
3:09
So I want people to know that I am a home cook, I've never had any formal training, anything like that.
3:09
Is Andrew Rea married?
3:09
No, I'm not.
3:09
I was for a little bit, and not anymore, and I'm not gonna go any deeper into that.
3:09
I've respect all those involved.
3:09
I am no longer married, but I am attached to a lovely woman named Jess.
3:09
Is Andrew Rea a violinist?
3:09
You guys have a violin?
3:09
Do you want to find out?
3:09
Do you know violin?
3:09
Do you is it true?
3:09
Just getting into some like theoretical physics here.
3:09
Is Andrew Rea zero?
3:09
Yes, question mark.
3:09
Oh, this is actually cool.
3:09
I'm dying to get a zero tattoo on my neck where LaKeith Stanfield has his number three just because he has his there and he's the hottest human being alive.
3:09
I want to get one in the same spot that's a zero because I think zero is the most fascinating concept.
3:09
There was no symbol for zero in European culture for hundreds of thousands of years.
3:09
I don't know the exact figures, don't quote me on that, but zero, there was no symbol for it because it represents the abyss, it represents the absence of anything, which if you are tied up in dogmatic ideologies or whatever, you cannot fathom the idea.
3:09
Embracing the void is an important philosophical concept, I think, so having a symbol that denotes that, it's like not being afraid of death, embracing and jumping into the void.
3:09
I really like that concept, and so I really want to get a zero on my neck, and I'm just hoping it doesn't alienate too many of us when I do something like that.
3:09
Is Andrew Binging with Babish?
3:09
Yes, I am.
3:09
Next question.
3:09
Who is Binging with Babish's roommates?
3:09
Well, so back when I was starting to make the show, his name was Rashid Duro.
3:09
So he is one of my, was his, that's still his name is, he's alive, he's still living in that apartment.
3:09
He is one of my oldest and dearest friends, probably the oldest friend that I have because he was the first friend that I made when I moved to a new school, ninth grade.
3:09
He's one of my oldest and dearest friends.
3:09
We still hang out on the regular, and he is still up in that that apartment that I was making the show in previous.
3:09
Now I do not have a roommate.
3:09
I will soon when I move in with Jess.
3:09
How did Binging with Babish start?
3:09
Quite by accident, and the evidence is in the main, Binging with Babish is kind of a stupid name, and I picked it arbitrarily after my Reddit handle as a joke.
3:09
I picked my Reddit handle arbitrarily.
3:09
Oliver Babish is a character from the eighth total episodes of The West Wing.
3:09
I like naming online usernames after obscure characters from TV shows.
3:09
For example, old Reddit username of mine was a Cam Winston from Frasier.
3:09
It was he was Frasier's main antagonist for like two seasons.
3:09
You know, anybody who gets it, we're automatically friends, so anybody who gets Oliver Babish, I know you've seen enough West Wing to have memorized that one character.
3:09
It's like, it's like a litmus test for who's gonna be your buddy, so it's very clear that I had no intention of this becoming my career or anything that I would pursue full-time, and it started when I was just screwing around in my kitchen.
3:09
I set up a camera and Parks and Rec was on in the background.
3:09
I wanted to test my food photography skills, and Ron and Chris were having a burger cook-off, and I was like, what would that taste like?
3:09
It was like, maybe I should just do that on camera and just make it as sort of an exercise, a creative exercise.
3:09
Now here we are talking about it.
3:09
I'm Jake, you now we're here talking about it.
3:09
I'm wired.
3:09
So that's why I named my Reddit handle Oliver Babish, and then I named the show after my Reddit handle because I was making the show expressly for Reddit.
3:09
I never intended it for it to go anywhere else.
3:09
That's that, that's no, no, it's history.
3:09
Now we're talking about it.
3:09
I'm wired.
3:09
How Binging with Babish Jon Favreau?
3:09
I assume that means how did I like meet him or like, you know, how did we get acquainted?
3:09
I found out when I around when I had 800,000 or so subscribers that he was a fan of the show.
3:09
He had tweeted about me when I when I did the Cubano sandwich in the pasta aglio e olio, he tweeted those those videos, and then when I hit a million subscribers, he tweeted congrats on hitting a million subscribers, and when he did that, I just signed with an agency, I just signed with William Morris Endeavor.
3:09
I asked my agents, which was the most exciting sentence in the world at the time.
3:09
I was like, can you reach out to Jon's people?
3:09
Like, I really want to do something with them.
3:09
He clearly cares about food as a construct and as a plot device and as a character in movies, and I think he would appreciate what I do.
3:09
The same day, his team reached out, and they said, you know, we're making this new cooking show, which turned out to be Chef Show on Netflix.
3:09
We're making this new cooking show, would you like to come by and be on that show and generally Jon will be on your show.
3:09
I was dancing around my apartment.
3:09
I was never been so happy in my entire life.
3:09
Meeting him was the single most exciting and important experience of my life.
3:09
He gave me advice that I hold dear to my heart to this day.
3:09
He shepherded shepherded me into this wild new world that I've entered into where I'm meeting celebrities and I'm and I'm making things that are seen by millions of people.
3:09
He had some words of wisdom, but that it was, it was several years ago.
3:09
It was during the Winter Olympics, and while we were there, somebody tagged him on Instagram.
3:09
They were an Olympic luge loser.
3:09
They had Iron Man on their helmet, and they tagged Jon in the photo, and he saw it, and he brought it over to me and it's like, look at this.
3:09
This is a almost ten-year-old movie that affected somebody to the point where they put it on their helmet while they're representing themselves and them in their country.
3:09
That is the most magic that the magical thing that I could imagine, you know, happening from one of one of my films is that it could affect somebody to that degree.
3:09
This this is what's special about what we do, and first of all, he said what we do, he loved us in the same category, which blew my mind, and what he meant was telling stories.
3:09
I'm doing in a much smaller way to us much smaller audience, but I'm telling stories and it creates connections and it creates communities around the things that you do that it's such a special experience, and it's become the most important part of what I do.
3:09
And so that's one of the many pieces of wisdom that he dropped on me that day, and he just shepherded me into this new sort of world, and it was a very long answer to what I hope that question was about.
3:09
We'll see.
3:09
I would be honored, Jon, to be in The Mandalorian season two.
3:09
Call me, you have my number.
3:09
That was he actually has my number, and one time he called me when I was in the shower, and I came out and I said, missed call, Jon Favreau, and my brain exploded.
3:09
How does Binging with Babish cook a steak?
3:09
Really on specific twists, that really depends on the steak is the correct answer to that question.
3:09
Skirt steak or something thin that needs high heat, you're blasting it with heat in a pan, and that's it, you're just trying to get out of it and and and keeping it medium, you know, medium-ish on a NASCAR steak because you can you can cook it a little bit more, you know, and it'll still stay tender and juicy.
3:09
We're getting into ribeye territory, you know, Steakhouse thick steak territory.
3:09
I'm a big fan of the reverse sear.
3:09
I like it either way, searing and then finishing in the oven or oven and then finishing in the pan.
3:09
It's the best way to get Steakhouse like results, and also butter basting, butter baste your steaks for God's sake.
3:09
Almost any steak, I would say, you should you should do that.
3:09
That's how I cook a steak and medium-rare depending on the steak again, but medium-rare.
3:09
Did Binging with Babish go to culinary school?
3:09
I did not.
3:09
It's a good question.
3:09
I am a very avid home enthusiast.
3:09
I've considered a few times going to culinary school to amp up my my chops since I host a cooking show, but any skills that I have, you've seen me sharpened over the years.
3:09
If you go back and watch some of my videos from four years ago, you're gonna see me do some stuff that I would not do now, and that's because I'm learning right along with you.
3:09
Why does Binging with Babish use kosher salt?
3:09
I'll tell you why, because kosher salt is the perfect texture for pinching it.
3:09
It is, it's the size of the grain really that counts with table salt.
3:09
You can't pinch it, you have to sprinkle it, and it's very salty because in a teaspoon of table salt, you have much more salt because of how small the granules are.
3:09
There's a lot more salt in any given volume, being a teaspoon or a tablespoon, than there would be a teaspoon or a tablespoon of kosher salt, so it's more forgiving in measured recipes and with seasoning things that you don't measure like, you know, you're just seasoning your eggs or your your cast, you know, it's not something you're saying, it's much more forgiving, and you want to do that with your hands, you want to feel how much salt you're putting into the dish so you can pinch it.
3:09
That's the great thing about the kosher salt is you can pinch it.
3:09
You could use sea salt, you could use anything else that you pinched, you could use Maldon flaky salt, but that's more of a finishing salt because it has texture, it's big and flaky and crunchy.
3:09
I and most chefs like kosher salt because it's forgiving, you can pinch it, you can feel how much salt is going into the dish.
3:09
It's an essential part of like really understanding why food behaves the way it does.
3:09
Is Binging with Babish allergic to bananas?
3:09
I don't know, honestly.
3:09
I don't know.
3:09
The only reason I think I'm allergic to bananas is because I ate a banana the day before my wedding and I blew up like a freaking balloon.
3:09
I'd turned red and I doubled in size and volume, had to drive myself to the hospital, and the only thing I'd eaten that day was a banana, so I've always assumed it was bananas since then, and the only way to disprove it is to eat a banana in front of a physician and have him just sitting there with the with the with the epinephrine just waiting to inject me, and it's just too scary of an experience, and I don't care enough about bananas to to go through that, so we'll say, thank you, Internet, so much for these awesome and sometimes befuddling questions.
3:09
Thank you, Wired, for having me, and keep cooking.
3:09
I will if you will.