5:17
Hey, what's up guys? Welcome back to Binging with Babish where this week we're going full cringe. And we're making recipes from TikTok, even the really silly dumb ones. Like this 67 burger, which of course is a loving tribute to Che Guevara who was executed in 1967. Fantastic work making this. You didn't have to. God knows you didn't have to. But what's it taste like? Mhm. Shoot, coward. You're only going to kill a man. They're cool, right? So what score do you give it? Maybe six? Seven?
I give this, yeah, like a 67 recognition of the fact that we increased our presence in Vietnam to 475,000 troops in 1967. You know a lot about 1967. I learned it on TikTok. This episode is brought to you by Squarespace. They've supported this channel for over 7 years. In fact, they were my first ever sponsor. Squarespace is the perfect platform to create your own site and accomplish your goals online. Whether you're building a digital empire or just want people to give you hilarious episode ideas, Squarespace has you covered. I'm having a lot of fun making food ranking videos and my favorite part is seeing what you guys
suggest. So I built a site where you can submit your episode ideas. Go to rankedwithbabish.com and submit yours. Squarespace's brand new designer templates make it so easy to set up exactly what you need. To create one of your own, head to squarespace.com for a free trial and use code Babish for 10% off your first purchase of a website or domain. First up, feta fried egg from Grace Elkus. That looks pretty good. I didn't know you could fry feta in such a way. I feel very out of loop. Like I know this is an extremely popular recipe, but for some reason I've never seen it. That looks fantastic. Got my feta and my pan's nice and hot. Throw it down.
Oh, yeah. It looked like there was a little bit of browning happening with the feta before she added the egg, so that looks like it's just starting to happen. Crack an egg. Right in the center. Going to grab my tortilla guacamole. It looked like it was a very, very tiny amount of guacamole, so I will respond in kind. Well, half of a very brown lime. We're making the most of that. Crispy feta, this is waking up something inside of me. Going to lightly salt the yolk. Hit it with some of this chili flake. Okay.
Let's try this out. First we got to break the yolk, obviously, let it drip down pornographically. Beautiful. Well, that sure is a lot of feta cheese. So, it's really nice and salty. I love fried feta. I didn't even know that you could fry feta. But now that I say it out loud, it makes perfect sense. I don't know why that wouldn't have occurred to me. It's a little too much feta. But that can be fixed. I don't know if I don't know. That might just be me, too. I might just not like that much, but like I'm crushing this whole thing. It's so simple, yet still novel. I like that.
And I'm going to give it a nine. There's very little I don't like about it. It's really fantastic. It's a super quick, easy breakfast. I don't know why I'm not giving it a 10, but I'm not. But it's a really, really solid nine. We got a video from TikTok. That's by Ashi. Hey, by Ashi. Eating too many of the That's too many. There it [snorts] is. Potato drawer, cool. Why is he boiling whole unpeeled potatoes? That's an interesting move. And then he's mashing them. What And then he's whipping them with a This has got to be so starchy. Good.
The sounds that they do. You know what's funny is I bet that's I want to know how much of that is how much of that is foley cuz those crunches were ridiculous and so are the slaps as well. He's putting the pasta down. There's no way the pasta made that sound. It's so deep-fried pasta which is I think already a bad idea if I'm being honest and that's coming from somebody who likes to eat almost raw pasta stuffed with mashed potatoes that were whipped with an immersion blender and boiled whole. One of the reasons you start potatoes in cold water and that you cut them to uniform sizes is so that they cook evenly. I mean, how could I possibly argue with 2.8 million likes and 67
million views. Let's start by boiling some potatoes whole with a butter knife, I guess. I'm just going to cut it in half. Plorp. And away that goes for I don't know 2 hours? How long do you boil a whole potato for? So, from the video it looks like it's raw pasta that he's deep frying, but can't tell 100% and I just imagine that deep frying raw pasta is going to like suck like really be sh- and so I'm going to try par cooking this for like 2 minutes, no big deal. And I'm going to dry it off thoroughly before deep frying it see if that gives us maybe a little better texture cuz usually if you deep fry pasta, it's
fresh pasta. So, we're going to start by deep frying this raw pasta at 350° in oil. That looks awful. It looks terrible. McCain occasion seasoning. So, they add some salt. And there you have it. That smells like sh- for some reason. I don't know why that would be. Some Cajun style deep fried raw pasta. Par cooked. Higher hopes. Yeah. He definitely did raw pasta cuz his didn't look anything like this. These have little bubbles in them.
Okay, those look done. And they look done and frankly a little charming from being completely honest with you. Lightly parboiled deep fried Cajun style pasta. Let's try one of these and see how good they are. It's gross, but it's slightly easier to chew than raw pasta. The pasta itself almost tastes like a graham cracker, which is weird. And why and how? I don't taste the Cajun seasoning. I put a lot on there. I genuinely don't taste it. I mean that's a Cajun seasoning, but let's try the parboiled deep fried pasta.
Still not very good, but way better. Easier to chew, nice crunch. So if you're going to make this for some reason, parboil your pasta for a few minutes, get it really dry, and then deep fry it. All right, it's been probably 35 to 40 minutes as opposed to the, you know, 12 minutes it could have taken if we had cut and cubed them. It is so much work to cut and cube and now I have the joy of peeling white hot potatoes. Pot still nice and hot. Throw the potatoes in there. I'm going to throw about a quarter cup of milk in there, 2 Tbsp or so of butter, which I will now mash together with gleeful tidings.
All right, there's our gooey gluey mashed potatoes. Have you heard of the fun new dance the kids are doing? It's called the Great British Bake Off. That's what they do in the Great British Bake Off. Snip it deep. Okay, and now all we have to do is stuff these potatoes into this deep fried pasta. Like a horrible little cannoli. All right, there's the straight-up deep fried rawls. And here's the Babish version where I just cooked them for a little bit. There you have it, a quick and easy movie snack, deep fried pasta stuffed gummy mashed potatoes, the original and the Babish way. Which one's going to be better? That's crazy. The mashed potato, I think, softened them a bit from the
inside, so they're not nearly as rough and tumble as they were before. But, it still kind of tastes like graham cracker old mashed potatoes. Let's see if this made any improvement at all. I think it did. It's got the same kind of rigidity, but a little bit more fragility behind that rigidity, which I think men need. I'm not going to say that this is bad. I would munch on these, but I'd be like, why am I munching on these? They're just starch. There's nothing but carbs and complex carbs in this little package. I'd rather have just mashed potatoes or just pasta. I'm going to give these, the original recipe, a four. They're just weird enough to not really enjoy. I'm going to give
these a 4.01 because they And you round that down to a four cuz it's that's a marginal improvement at best. And the problem is that when you deep fry them, they not only have bubbles on the outside, but they fill up with bubbles. So, you get less mashed potato in this deep fried pasta. So, that's a four and a 4.01. And all love and respect to Binging with Babish, he's a great guy and I love his content. Um but some of it is best left as content, I think. Which is That's a tune we can all dance to. Next up, we have creamy chips. Ooh, okay. What is that? Yogurt? You add that to yogurt and then you dump chips in and you mix it together and you eat it with your hands. So, apparently this is a very popular Indian dish, so it must be good if it's
being recreated so many times. It says millions of views and there are apparently a lot of spins on it. So, it does seem like to me like you should just dip the chips in the stuff. But, I'm open to new experiences, be they deep-fried pasta or creamy chips, which just on its nose, not crazy about the sound of it. But, let's see what happens. 2 Tbsp of butter that we're going to foam, 1/4 tsp of chili flake, some smoked paprika, finely minced green onion, and a clove or two of minced garlic. Well, I'm going to bet this is going to smell terrible. Uh, we'll be right back. My Great American Pot Roast experience is now available in all of America.
Well, 85% of America. Click the link in the description to head to Cook Unity and order yours today. Ooh. Yeah. Okay. Can I just eat this? Can I just pour this over chips? So, I'm just going to give that about a minute of heat, let it cool off, continue cooking. So, we got a cup of sour cream, and I'm going to thin it out with some milk. I want to get it into like a thick paint consistency. There we go. It's going to get a little thinner once we add this to it. And I don't want to add super hot to this, but if I do quickly, almost like I'm tempering eggs, I think it'll be fine.
Dump that in. I'm going to do what I think is the thing you should do first. It's good. [snorts] Let's ruin it. I want to put it on a glove, but the person all the people in the videos don't wear gloves. I can't understand how anything goes viral when you hold it up and it looks like that. I don't understand why this has millions of vi- Look at my hand. That's That's what happens in every one of these videos. I mean, it's delicious. It's really tasty. I would personally rather dip these in the dip, but you know, I'm not going to I don't know if this is a cultural thing or what it is. I'm not going to knock it.
Already soggy. It's been not even 30 seconds. It's been like 20 I feel like after a few minutes this is going to be mush. All right, let's plate these up. Already getting a little bendy. Oh, look at There you go. There it is. That right there is a floppy chip. Oh. It's been a minute and the chips are soft. I understand if people like this, it's not for me. I'd rather just dip the chips in that nice sauce. I think that would be a good way to go. Not going to yuck anybody's yum. Except you are, cuz you have to rank it. That's a three right there. That's a three. If you ate all this within 30 seconds, you got yourself a six. But as every minute that goes by you lose a point. So, not for me.
Personally. Next up, dot cake. Now, this is a cake so popular that even I know about it. Ooh. ASMR tingles. Okay. That's funfetti cake. And then you dip it in the sour cake. It sure is charming looking. So, to me this looks like a way to maximize the fun out of a funfetti situation. We have our cake mix, which just looks like flour, three eggs, per the package instructions, 3/4 of a cup of water, 7 Tbsp of butter. This guy goes into a 9 by 13. This looks big. The base is 13. If you measure from the top, it's 10 by 14, but if you measure from the base, it would be 9 by 13. So, now you know to measure from the top if you want an extra inch.
I dare you to try that. See if it works out for you, bud. You got to measure from behind the balls. This guy's going into the oven for 25 to 30 minutes until a cake tester comes out clean. All right. There is a plain yellow cake. Uh I'm probably going to let this cool in the baking dish for a few minutes before turning it out, letting it cool completely before we try to make a cake out of it. Oh, No. Well, that went about as expected. Uh so we're going to do smaller dot cakes. We're going to do little baby dot cakes for little babies, little baby mouths.
Punch out a cake round. Thusly. Oh, look at that. That's a cake round. All right, that's about as many rounds as I'm going to be able to muster. And now, as best as I can, I'm going to try to cut these in half. There you go. And now, I'm actually going to throw down a little bit of frosting on the bottom, which will hopefully glue the whole thing down into the ramekin. And dump a little bit too much frosting on it. Spread that around. Make sure that it's pressed into the walls of the ramekin. Here we go. God, that smells like hospital bakery. We're going to spread it across the top. And we're going to just clean up the edges a little bit. Now for the stupid boring
part, putting dots on it. And now, here goes nothing. Amongst the more satisfying moments of my life. It's shocking how good that feels to pick it up and see that. And there you have it. Dot cake. One of those trends that I kind of really understand why it's a trend, cuz that's very, very fun. The dot cake, with the founding fathers' vision. Boxed cake, canned frosting, sprinkles. Three things that on their own are detestable, but put together in this form factor are undeniably scientifically fun. Really, the only detractor is the frosting cuz box cake mix works really
well. Yeah, I don't know. It also tastes like grocery store cake, which is awesome. I'm going to give it a seven. I really, really like it. I'm probably going to eat the whole thing. And I'm probably going to make more. In fact, I'm going to make another one right now. All right, so oh. Oh my word. Wowzers trousers. That looks really very actually good. What would they have said? She's like, "No big deal." I'm really stoked on this one. Let's make it. So, I have an onion here.
Looks like she almost cuts down to the core, but not quite. Like there. All right, I wonder how long you boil it for. 10 to 15. I think you boil it for like 10 to 15 minutes. A little voice just told me in my head. All right, these onions get stuffed with a meat mixture. So, I got 1/2 lb ground beef. And we have one clove of grated garlic, 1/4 tsp of sumac, 1/2 tsp oregano, little pinch of chili flakes, a tablespoon of tomato paste, 2 tbsp worth of chopped parsley, and then I've got a 1/4 cup of soaked short-grain rice. I believe this is Arborio. 1/2 tsp of salt. Likewise with the pepper. Kind of pretty.
And mix this guy up. All right, so our onion has been boiled and then we put it in the freezer to cool off so I can peel it. And we can also learn a thing or two about anatomy from looking at this onion. And that's all I have to say about that. And chop this stem off so I can get these more easily cuz they're not really peeling off. There we go. That's how you do it. So, it looks like we're only going to get five out of this because the core is all segmented. I don't think I'm getting out of that. So, these outer layers are a little large, so I'm going to cut them in half so I can make a few more of these. Just trying to make more with less. And over here I have the core of the onion, which
we are still going to make purpose of. Just going to grab my most finely minced bits, add it to the meat mixture, mix the onion into the beef, then mix the beef into the onion. And that's how we do the onion dance. Fancy onion dance. Everybody's doing the onion dance. And grab a appropriately sized hunk of beef and rice. Yeah, that seems right. Use every part of the onion. The little center one in there. Look at that. It's like a blooming onion. I have a little bit of crushed tomato here. Probably a cup's worth, which I'm going to add a little clove of grated garlic. And now we're
just going to kind of drizzle this over top. I got some more tomatoes. I might throw a little more on there. Tablespoon of butter here, and I'm just going to dot that around. Now I've folded a parchment paper square a few times, which I'm going to place the center of it right in the center of the pan, on the edge, and cut right around to make a parchment paper round. And this guy's headed into a oven for minutes. All right. There is our onion dolmades. Just going to scatter some parsley on there. There we go. Let's take a look at that cross-section.
Ooh. And she just took the whole thing and shoved it in her mouth straight out of the oven, so I should be able to do the same thing, right? That is tasty. Rachel, our culinary producer, made these a lot when she was a kid, and she recommended cooking the tomato sauce before adding it to the pot, and I think she's absolutely right. Like just raw tomatoes, it's a little too bright, a little too acidic, but the stuffing is delicious. That's really nice. I would go with a thinner tomato sauce, like straight-up tomato sauce. As it is here, with this chunky kind of tomato sauce, undercooked tomato sauce, I'm going to give it a seven, but I think you could definitely
knock this up to an eight or nine if you put a little bit more time into it. Really, really good. Dumpling lasagna. This one has 16 million views and other recreations of it have about 10 million views across TikTok and Instagram. That's cool. She's gotten with a spoon like that and eating the entire thing in one bite like it's no big deal. Chicken stock gelatin. Wow. She's trying to make me like a soup dumpling. I feel like that's a bad idea for lasagna. How do I make this dough? I don't want to make dough. Three layers. What is happening there? Oh, I Okay, it's steamed. Steamed dumpling lasagna that is as wet as a lake. Okay, so it looks like we make it just a chicken filling and she makes her own dumpling dough in
the video and I'm not going to do that and there is a very good reason why I don't want to. First, the filling. I got a pound of ground chicken, tablespoon each soy sauce and sesame oil, inch of grated ginger, inch and a half if you measure it from the bottom of the ginger, half teaspoon of sugar, two finely sliced scallions, tablespoon of chili crisp and we have this gelatinized chicken stock which I'm just going to kind of Ooh, it's good and gelatinized. Would you look at that? I'm wearing it like a mask. Oh, good. It's got all over my laptop. Pork and wonton and my glasses. Check it out. Anyway, this has been a delight. So, I'm going to break up this really heavily gelatinized chicken stock which is pretty rad. Okay, there we go.
There's our filling. Dumpling wrappers. So, we're going to do the chicken mix first. I'm going to keep the bottom layer thin just because I don't think it has as much value. On top of that goes our dumpling wrapper. This guy is going to get steamed. In the video, she steamed it on the stovetop, but I don't think we have a vessel appropriate for that. So, I'm going to do the old bain-marie. I'm going to lay that in the bottom. And then I'm going to pour in a bunch of boiling water. The dish towel is going to help keep it from slip sliding around when we put it in the oven. This guy's going into a 300° F oven for question marks.
It's still totally dry. All right. So, here's the deal. The bomb Marie did not work terribly well and the top layer of dumpling wrappers were pretty dry to So, we threw it in the Anova steam oven. It was 100% steam and it looks like it's worked. So, definitely just do it in a steamer. Now we just got to top it up with soy sauce, some chili crisp, scallions, and sesame seeds. That does not look half bad. Cutting very cleanly. That's encouraging. There, you can see the layers of chicken and noodles. It's good. It is a dumpling. I do prefer ground pork and dumplings for sure. The chicken's a little drier and it just doesn't have the right flavor for me, but it's tasty. It's a weird
form factor, but it's really tasty. It's nice and juicy. So, it's good. It's absolutely worth making if you're super bored and tired of plain old dumplings. We've all been there. So. Guys, you need to make this. All right. Four Oreos, smash. Is that his real voice? No. Okay. Thank god. Okay, [snorts] it's gross that he put the title Oreo orgasm at the end of this when there's a child's voice narrating it. 62 million views on that. And it's because he's a blond boy with broccoli hair. And he puts orgasm in his titles. Don't like that.
Oreos in the mug, half a cup of milk, mash up with a fork. All right, so now to that we add sugar for some reason. Tablespoon of flour, teaspoon of cocoa powder, half teaspoon of baking powder. And mix that up. All right, so now you take an Oreo and you sink it down in there. You microwave this for how long? 1 minute. There you go. That looks like a pretty standard mug cake. Let me try a bite of it on its own before we do anything crazy like add ice cream to it. Standard mug cake. Chewy, bready. Not sweet enough. Do we have ice cream? Is that the friendliest from our ice cream ranking episode?
Actually no, this is from the cheap versus expensive episode that you can watch on YouTube. No. Mhm, okay. I just got a piece of Oreo. And the melty frosting and that was nice. I would say this is definitely an improvement on the standard mug brownie cake thing. So, here's what I'm going to do. I'm going to give it a six as is. One more sugar, this might get you a seven, then an eight with a scoop of ice cream on it. That's the hack. That's the hot Babish All right, next up we have Pringles chocolate tin. That sounds inviting. How does this child do? Hershey's. Well, okay. I mean, I guess he's doing something with Pringles. It's not the end of the world. So, you're melting choc- Don't do what I think you're going to do.
Oh, okay. Well, dude, what are you doing? I mean, I know this is your stick, but like stop it. Got to do it. You got to. Mhm, yeah. Mhm, Tommy Winkler, the food guy. That is he's such a Tommy Winkler. I don't know how he filled the can with that little chocolate. So, I'm going to do a little more chocolate than him. And I'm not going to do Hershey's, okay? I'm going to do Ghirardelli. Dude, I thought they put the pronunciation on the box. Whatever, I'm going to use good chocolate. Here we go. Smells good.
I knew it. I knew that wasn't going to be enough chocolate. I knew it. He lied. Yeah, it's not even close. Look at that. Tommy. Why'd you do it, son? Four chocolate bars, that's a pound of chocolate. And it's coming up to about here. So, we'll have a partial log with some Pringles sticking out the top, which will be fun. I have to put this in the freezer standing up. Kind of privileged little corp. I guess some freezers are tall. Never mind.
Are you excited? God, I'm so excited to see just what the hell's going to happen here. Just like a can of biscuit dough. Oh, yeah. Oop. Okay. And as per the video, you place it on a plate. Grab a nice sharp knife, and be really annoying about it. Whoa. Mine's slicing really clean. Wow. Mine sliced really clean. There you have it, folks. Your new go-to bridal shower, Christmas morning, or funeral recipe.
This is so stupid. This is catastrophically stupid. If the chocolate's not tempered, so it immediately melts when it hits your fingers and face, because it is just chocolate-covered chips. It's not going to get a zero. I'm going to give this a four. Because it's chocolate-covered potato chips, so it's good, but it's about as annoying and stupid and a bad idea as chocolate-covered potato chips can be. So, that's going to dock you to just below enjoyable. All that being said, if I were 12 like that child is, this would be a delight and I'd be giving this a 9 10 11 12. We did this in your basement, we'd be like so random, but we're not in your basement. We're in my
And in my basement, this gets a four. Next up, baked feta or Boursin pasta. So, the feta pasta blew up years ago, like 2021, and there's been endless recreations and variations, and this is the one that we're going to do today. It's a true dump and bake and it uses Boursin instead of feta and apparently some other stuff. Dump the orzo. Grab your little cylinder of Boursin. Nestle it in the center. Tomatoes, cherry tomatoes, Italian sausage, a big old pile of spinach, about a what, teaspoon, teaspoon and a half of Italian seasoning, about a teaspoon of garlic powder.
I don't want that on top of the spinach. This is going to sit there and burn. And some red pepper flakes. This is all getting mixed together later, so kind of doesn't matter. And four cups of chicken broth stock. This gets wrapped tightly with foil and placed in a 400° F oven for about 40 minutes. It's been 40 minutes, smells pretty good. Uh smear, you got to smear. That's what everybody seems to do. Smear the cheese first. These tomatoes aren't burst or anything. I don't think this is done.
All right, so 40 minutes, incredibly, did not uh finish this, which is kind of unbelievable to me. So, I'm just going to try to submerge the pasta as best I can, and we're going to put it back in the oven uncovered to try and get a little bit of dry heat on those tomatoes. Help them burst. Oh, I like it uncovered. Look, we got a little browning on the pasta. I think that's nice. Here we go. Mix it all together. I think we overcooked this a little bit. I'm just going to thin it out with a little bit of milk. This looks pretty genuinely great, honestly. I would love some herbs for garnish, but I don't give a enough.
Creamy dump and bake pasta. Yeah, I mean, that's good as hell. Nothing to complain about. Again, a little dry, little milk help helps fix that. Just don't overcook it, I guess. The tomatoes are fantastic cuz they just burst. So, they have that nice jammy texture. Nice creamy cheesy sauce with sausage. Like, there's nothing to not like about this. So, what does that give it? You said there's nothing not to like, and you said that a 10 has nothing you don't like, and it surprises you. I'm not surprised at all. So, this is going to get a nine. I really genuinely like it. I can think of several ways to improve it,
which is why maybe it's not getting a 10. But, for something that you literally just take How many ingredients was that? Like, six? Something like that. Six or seven ingredients, you just throw them together, and this comes out? Not bad. Not bad at all. Pringle mashed potatoes sounds good in theory. Oh, it's this guy again. Other people do this, but he's just the guy. Uh, to do this. Oh, dude, what are you doing? That's not real.
Nope. I'm sorry. I'm calling it. That he's swapped it for real potatoes. So, he's boiling all these Pringles like a real and then he's straining them. And look at this, we got liquid down here. We got a big thing full of just slop, tiny little particles of Pringles. And then, cut. Nothing down here in the sink. Sink's been cleaned, and we have big fluffy what looks like actual potatoes. So, I'm calling Do you think that Tommy Winkler would lie to us? I think that Tommy Winkler would slit your throat with a dull butter knife if it got him one more view. The Pringles break down. They're almost like potato flakes. I think if we crush them up and boil them in milk, we'll end up with mashed potatoes, basically.
That was satisfying. What's the is that? I've never seen such a thing. It was a really burned Pringle. I don't know what I was expecting. Tastes like um Tommy Winkler filled an ashtray with chocolate and potato chips. I might just start everything cold so they can have more time to soak and hydrate. It's an upsetting texture. See, see it's smoothing out. Look. It's looking great. It just ain't Pringle mashed potatoes unless they're whipped.
You got to whip them until they're nice and smooth. I think we're there. I think we got it. I'm calling it. That's done. Ooh, gooey. I'm obviously going to give that I think that gets like a seven. It would be an eight if you used um sour cream and onion Pringles. A nine is if you fed that to me from a ostomy bag. Now we have air fryer s'mores, which doubtful. Did I make this video? Who's this handsome arm with tattoos and a black glove?
Digestive biscuits, the Come on, guy. This is the best you can do? It's a dip. How do they come up with these things? Got our air fryer, which I'm going to line with some manner of nonstick material. ALL RIGHT. HOW ABOUT 30? IT'S ABOUT 30 MARSHMALLOWS. With the parchment paper right up against the heating element, that's where you want Okay. Well, see you in 40 minutes. All right, that's probably good. Let's take a look. Yeah, it's sure. All right, so now you put them Whatever, I'm just going to put them on.
I wonder what sound effect they used for when you put the chocolate down cuz it's obviously fully. You mean the same one that we put in? Oh. Look at what's happening to the chocolate. It's freaking lumpy. It looks so sweaty. Why is it sweaty? It's great. It's awesome. Just like every s'more uh that ever s'mored. Hey kids, check out this crazy TikTok hack. I call it an air fryer style s'more s'more. I give this field of bad dreams a four because I think it is barely passable as a dip. There's not nearly enough chocolate on it. There needs to be
almost as much chocolate as there is marshmallow, almost. And this has about a third of the amount of chocolate that should have. This should just be solid chocolate on top. Maybe if you did that, but even then it would look ridiculous. It'd be hard to serve, and just make a s'more. So, what did we learn today? TikTok is indeed a place where you can go to watch videos. Is it a place where you should be looking for recipes? Kind of. Sometimes, yeah. The pasta bake was a nine. There were several sevens. I think that there are some genuinely interesting, fun, and worthwhile recipes on TikTok, absolutely. But, you
should take them with a grain of salt and examine them frame by frame to make sure that they're not swapping a bunch of boiled Pringles for fluffy mashed potatoes. With that, I'm Andrew Babish of the TikTok Examination Hour. Uh this is Unc old Unc vibes. Uh big Unc energy signing off to you and wishing you a very happy 6/7. Thanks again to my long-term partner Squarespace for sponsoring this episode. Be sure to head to rankedwithbabish.com to submit your ideas for what you think I should rank next or who you want to see as a guest. While you're there, admire the smooth template designed by Squarespace. If you feel stuck creating
your website, Squarespace can definitely help. In just one click, you can choose from curated color palettes and fonts that can be applied to any template. You can create an entire site in just a few minutes. Their SEO tools help your site reach its audience, and you can use Squarespace to help manage your invoices for commerce or even generate your business name. The tools are all easy to use and at your fingertips. To create a site of your own, head to squarespace.com for a free trial and use code Babish for 10% off your first purchase of a website or domain.
