I Cooked Every Food From SpongeBob

I can’t believe what happened at the end haha

Thanks to @babishculinaryuniverse and of course @SpongeBobOfficial

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Squidward & Pearl:
Where are we? Mr. Krabs:
Why, we’re at none other than the Krusty
Krab. Pearl:
Did you say Krusty Krab? Mr. Krabs:
That’s right, Krusty Krab. Home of the world famous Krabby Patty. Nick:
You might know us as Nick and Babish, but
today consider us SpongeBob and Squidward. Babish:
As you can see from our beautiful
surroundings, we are in Bikini Bottom and we’re working at the one and only Krusty
Krab. Nick:
This is the entire Krusty Krab menu, and in
this video, we’ll be cooking all of the most popular items on this menu, plus a few fun
specials. Babish:
First up, Krabby Patty. Mhm. Squidward:
One Krabby Patty extra onions. Spongebob:
One Cryin Johnny coming up. First bun, then Patty, followed by ketchup,
mustard, pickles, extra onions, lettuce, cheese, tomatoes and bun in that order. Whatever. Babish:
Skillful. All right, so, Krabby Patty,
famously secret formula. Luckily, we got it right here. Zoog. Chill, Gilligan. Sugar fufufu. Nick:
Yeah, this is not going to be any help. Babish:
Luckily, Nickelodeon posted a recipe on their
website, so we’re just gonna try that. We have. Nick:
All the ingredients right. Babish:
Here. Most alarmingly crab, which I highly
doubt Mr. Krabs would be putting in his burgers. Nick:
Imitation crab. There it is. If you watch the show
carefully, it’s clear there’s no meat in the Krabby Patty. Babish:
And the creator, Stephen Hillenburg, vegan. He passed away sadly. But before he did, he
said that the Krabby Patty is vegan. All begins with some of this beautiful
imitation crab stick. Nick:
Which is just so creepy to look. Babish:
At. It’s like mozzarella sticks, but it crab. It’s like. Nick:
String cheese. Babish:
That’s what I meant. Not mozzarella sticks. String cheese. Nick:
On top of that, we’re going to go in with
some seasoned breadcrumbs. Next two eggs one, two. Just a little bit of time. Babish:
I feel like they were like we got to put
something in there. Yeah. Let’s just put time in and there’s
never enough of it. Am I right in the day time. Next up, some chopped white onion. Nick:
And I will follow that with a bit of chopped
celery. One of the cool things about this video is
that since we’re in Bikini Bottom, we also have all of the condiments that come from
Bikini Bottom. Here I have Krusty Ketchup, Secret Formula. Babish:
Sea Mustard, and Krabby Mayo, a tablespoon
each, sea mustard and mayo, a little bit more than a tablespoon. Nick:
And then to finish it off, a nice, generous
sprinkle of salt. Easy to find sea salt in bikini bottom ocean
humor. Babish:
And then we have, uh, pepper. Much harder to find in Bikini Bottom. Nick:
You’re telling me? Babish:
I am telling you. Babish:
Whoa, whoa. Nick:
It smells really good. Babish:
There’s a pickle smell to it, even though. No. Oh, my. Nick:
Gosh, it smells amazing. Yeah. Let’s see. Is this Patty? Whoa! Yeah. Patty. Who would have thought? And it smells
incredible. Babish:
It’s safety right now, isn’t it? Nick:
There’s egg, but, yeah. Babish:
It’s good. It’s good. Smells amazing I like it. You know what? Maybe help us a little bit of
oil. Nick:
You know what? We forgot the oil. Babish:
We are professionals. Yeah. Nick:
Oh, that looks great. Babish:
That looks right. Nick:
And it smells great. Babish:
It smells fantastic. It smells like coleslaw. Nick:
It smells like a really good crab cake to me,
to be honest. Babish:
Oh, no. True. That’s what we’re making here
is for like a good, quite literally. Nick:
We’re making crab cakes. Yeah. Babish:
It just dawned on me. Nick:
Yeah. So since the Krabby Patty is quite
tall, we actually made some specially prepared buns that’ll hopefully give us that
iconic Krabby Patty look. Babish:
They look like cartoons in real life. It’s fantastic. Nick:
Now that we’ve got our patties perfectly
shaped out, we can place them down on this parchment. You remember any other Krabby
Patty? Fun facts? Babish:
One time, Mr. Krabs faked out Plankton by
convincing him that the secret ingredient was indeed plankton. But it was just a ploy. Just a brilliant ploy. Nick:
Oh, these buns we made! Oh, look how airy that is! Ooh, I’ve never seen bread like that. Maybe it bakes different at the bottom of
the ocean. Babish:
Bubbles. Oh, God. Nick:
That’s good. And this is the most perfect
looking set of buns I’ve ever seen. Babish:
Well, you haven’t seen mine. You slice the buns, I’m gonna try a viral
food hack. These patties are super delicate. They fall apart if I look at them wrong. So I’ve seen a lot of videos of people
frying on parchment. Just parchment right in the pan. This might not be safe or good for you, so
maybe you don’t do it at home. But we’re professionals, remember? Okay. It’s frying. There’s sizzle. This is working. Nick:
I am done cutting our buns. So I’m going to go and get some of our nice
red onion. As you can see from the clip, they don’t use
white onion. They use red onion. So we need to make sure everything is
exactly as it is on the real thing. Babish:
And they slice it hilariously thick, thicker. Nick:
Than I would ever want on any sort of burger. But we have to do it like they do. Babish:
Yeah, right. Accuracy is paramount. What’s happening underneath here? Oh. Speaker7:
I burned. Nick:
It. Oh, that was good. Babish:
Yeah. Mr. Krabs would fire me for any reason
he could find. I’ll just fry up one more here. How’s that grill marks? Nick:
I don’t know, I have no idea how you got the
grill marks on that, but congratulations. Babish:
I have no idea either. And thank you. Nick:
Can you do a good SpongeBob voice or. Babish:
No, not SpongeBob at all. But I can do, I could do maybe I could do a
Krabs. It’s, um. Mr. Squidward. Nick:
You’re burning the other side. Babish:
No! Okay, well. Nick:
I am proud to say I have prepped out all of
our ingredients for our Krabby Patties. Babish:
That looks fantastic. That looks like a as if we’re shooting a
cooking show or something. Nick:
Now for the assembly. First bun. Babish:
Then Patty. Nick:
Followed by ketchup. Babish:
Mustard. Pickles. Onion. Nick:
Lettuce. Cheese. Babish:
Tomato bun. Ah, that’s a Krabby Patty. Nick:
That’s a Krabby Patty. Now that we’ve successfully made a Krabby
Patty, let’s try out the jelly Patty. Fish1:
Hey, buddy! What the heck is that? Spongebob:
Why? This is a whole good sir. You see, I am a sponge. And we typically. Fish1:
Not that that. Spongebob:
It’s just a little old Krabby Patty smothered
in jellyfish jelly. I call it a Krabby Patty with jellyfish
jelly. Fish1:
Could I try some? Spongebob:
Sure. Fish1:
Amazing. I’ve got to tell someone about
this. Hey, are you people. Hey, all you people! Babish:
Hey, all you people! Sorry. Nick:
Lucky for us, we’ve actually got a live
jellyfish tank right here that we can use to make these jelly patties. Let’s see. Babish:
You can catch one first. Nick:
There we go. Babish:
Oh, that was easier than I thought. Nick:
We got to catch them all. It’s like Pokemon. I got two, I got one, dropped one. These jellyfish are actually beautiful. Now that I’m looking carefully at. Babish:
Them majestic creatures. Nick:
Ah, it got me. Babish:
I know what to do. Nick:
No, the thing I’m nervous about with these
jelly patties is the texture. Yeah, jellyfish is kind of nasty. Babish:
Texture is very important. Not as much as flavor. Nick:
Let’s see how this works. Babish:
Oh, the poor jellyfish. The sad part is that SpongeBob just tickles
the jellyfish until they goo, but we’re just crushing these poor. Nick:
Yeah, these guys weren’t going to be tickled. And with the bun back on just like that, we
have our jelly patty. Babish:
I dare you to take a bite of that. Nick:
At the end. Babish:
Okay. All right, so we’ve made the Krabby
Patty. We’ve made the jelly patty. Time for pretty patties. Spongebob:
Pretty patties available in six designer
colors. Mr. Krabs:
Hi hi hi hi hi hi, hi, Mr. Squidward. Come look. Don’t that look appetizing? Squidward:
Mhm. Good sir. Pretty patties. Pretty patties. Spongebob: Stop it.
Nick:
They made him cry. Babish:
Yeah. No they’re mean. They’re bad people. I didn’t want. Nick:
Us to have to make these pretty patties from
scratch, given we have so many exciting things coming up, like the Krusty Pizza or
the Kelp Shake. Babish:
Triple Triple Goober Berries Sunrise Sundae. Nick:
So I followed your recipe. Babish:
Oh thank. Nick:
You. And I made these pretty patties. Babish:
Well, pretty is about all they are, if I
remember correctly from my recipe, because they’re very vegetal. The cheese is vegan, the patties are vegan,
and they’re mostly natural colors. Like the definitely food coloring in the
buns, but like we have peas and spinach, carrots, beets, corn, potatoes and cabbage
and sun dried tomatoes. Nick:
I mean, these are really incredible. Babish:
They’re very. Nick:
Pretty. Babish:
Yeah, they don’t taste awesome, but they’re
pretty. Nick:
Let’s save these for later to taste with all
the rest of the stuff, but I’m excited to taste them. Babish:
That’s nice of you to say. Nick:
You remember that time they turned a Krabby
Patty into a pizza? Oh, yeah, we’re gonna try that. Babish:
All right. Pizza. Mr. Krabs:
Of course we have pizza. Uh, Mr. car delivery squid will bring it right over. Squidward:
Mr. Krabs, we. Don’t serve pizza. Babish:
I don’t know if we can do that. Defies the laws of thermodynamics. Nick:
I think we’re off to a good start with this
one. Here we have the pizza box. We just need the pizza. Let’s make one. The key that we have to
remember with this Krusty Krab pizza, of course, is that it only has Krabby Patty
ingredients in it. The only two ingredients that we’re going to
be using that are not Krabby Patty ingredients, though, are this pepperoni and
this mushroom. Babish:
Which are visible on the Krusty Krab pizza. We have no other recourse. Nick:
Let’s first appreciate the cutter you’re
using here, the Mr. Krabs cutter. Babish:
I don’t even know where you found all this
stuff. I mean, we’re. Nick:
In Bikini Bottom. Babish:
Remember? Oh, yeah. Uh, I’m sorry. We found it right around the corner. Nick:
So we’re starting off with this incredible
burger bun or pizza dough. Nice. Babish:
That looks like a pizza. Nick:
Let’s toss this baby onto our tray. All right, go ahead. So next up, we’re gonna
press on the Krabby Patty burger meat. Babish:
It’s pretty kind of gross looking. Nick:
But the idea is we want to press it out
really thin on the bottom of our pizza so that it really is made up of a lot of
Krabby. Babish:
Patty. We’re trying to be accurate here,
folks. This isn’t funny. Nick:
This isn’t funny at all. Babish:
It’s a serious business. This is our job. Nick:
This is our job. I was gonna say that. Yeah. Now for a special trick. Boom! Obviously, we’re using all Krabby
Patty ingredients. So in comes the Krusty Ketchup instead of
pizza sauce. Babish:
I’m hypnotized right now. Nick:
I actually think this pizza is gonna taste
pretty good. Babish:
I bet it’s gonna taste like a crab burger. Cheese, tongue. Cheese it up. Nick:
They have cheese at the bottom of the sea. Babish:
I mean, they have squirrels. They have
campfires and everything in there. Nick:
And now there’s a trick I want to do. We need to make this just like a burger. Yeah. And if we leave the crust naked, it
doesn’t make any sense. So I’m going to go around the crust first
with some oil, and then we’re gonna cover that all up with sesame seeds. Babish:
All the folks at home. If you want to
actually try this. This is a genuinely brilliant move that Nick
came up with. Nick:
It’s the perfect, perfect way to make your
crust like a burger. Babish:
Which is what I’m looking for in a pizza. Nick:
And now the toppings are very specific. It has seven pieces of pepperoni. Babish:
And eight mushrooms. No more, no less. Where’s a good spot for you? How about there? I mean, should we bake it? I want to eat it. So. Yeah, let’s. Let’s put it in the oven. Pizzas coming out. It looks. Nick:
Beautiful. Here we go. Slide it right in. Babish:
Box it up. Wow, that’s the Krusty Krab pizza. Nick:
Good delivery time. I’m just kidding. We’re eating this
ourselves, so. Much? It is thick. Babish:
And this. Plastic. Cutter. Doesn’t. Like it. Very much. There we. Go. Come on. Now. Almost. Nick:
Oh, that looks good. Babish:
Yeah, this looks fantastic. Nick:
But let’s save it till we finish the rest
feast. Babish:
Yeah, it’ll stay nice and warm in this box. Not only do they turn the Krabby Patty into
a pizza, they turn it into a hot dog that grabs this winner. Spongebob:
Tastes just like a Krabby Patty. Maybe we can add them to the menu. I’m not. Mr. Krabs:
Impressed. Spongebob:
I made it with leftover ingredients. Mr. Krabs:
Now I’m impressed. Babish:
That reads fecal to me. Nick:
We’ll see how it tastes. The crusty dog looks
kind of disgusting. Babish:
Really disgusting. Nick:
So we need to make it look really disgusting. Babish:
That’s gonna be easy. Nick:
This is actually a bunch of those fake meat
patties. Again, everything in SpongeBob is meatless
and vegan, even though it seems like they’re eating burgers and crab all the time in
SpongeBob, it’s actually sort of shaped like a banana. It’s got a weird curve to it
happens. Babish:
To lots. Nick:
Of guys. Shape it. Like what? Mm. It looks terrible. And that’s what we want. Babish:
Let’s put it in the oven and see what
happens. Nick:
All right, here we go. And just like that,
it’s done. Babish:
That’s unfortunate. Nick:
Oh we. Babish:
Nailed it. Yeah. We really knocked it out of the park with
this one. Nick:
It’s crusty. It’s a dog. Babish:
It looks like poop. This looks like poop. It goes into a top split. Nick:
Bun and that’s it. They don’t put anything on this thing. That’s the Krusty dog. Babish:
It doesn’t need anything. Look at it. It’s perfect. All this food’s got me pretty
thirsty. I need something to drink. What about a kelp
shake? Man1:
It’ll take decades to clean this hazardous
material up. Man2:
Yeah, sure. Feel sorry for whoever drank
this. Ah ah. Nick:
This one looks dangerous. Babish:
Got to be careful. Nick:
If we’re gonna make a kelp shake, we might as
well make some kelp rings. Babish:
That makes perfect sense. So to make the kelp
rings and kelp shake, we’re going to need a little bit of kelp. Nick:
And that’s why we literally had to send a
team out into the middle of the ocean in Alaska, the only place in the world where
you can get kelp like this that you can get rings from. Babish:
My only question is, did you get enough? Nick:
What we have here is a special type of kelp
called bullwhip. Babish:
Kelp lives up to its name. Nick:
Apparently it makes a cool sound when you cut
it. Nick:
Whoa! Oh, God!
Babish: Didn’t make a sound. Oh, hit. Me right in the face. Nick:
This is how we’re going to make our kelp
rings. Babish:
And this transparent part of the kelp will be
used to make the kelp shake. Nick:
This is the most satisfying thing I think
I’ve ever cut in my entire life. Babish:
I wish you guys could cut this with us. Nick:
Go subscribe and maybe we’ll let somebody
come and cut some kelp with us. Babish:
Maybe if you’re cool. Nick:
All jokes aside, though, did you know I’m on
a mission to catch Gordon? Babish:
How far away are you? Nick:
We’re close. Babish:
Well, then subscribe already. What are you guys doing? Wait. Hold up, hold
up, hold up your finger. Oh, dude. Perfect. Get at me. Nick:
I don’t know how else to describe these
rings, other than the fact that they look and feel really cool. Do you think this is going to work? Babish:
I think it’s. Gonna. Look. It’s sticking. Nick:
I mean, this is exactly how they make them in
the show. Babish:
It’s almost as if nature designed these to be
breaded and deep fried. Nick:
Ooh. How do they look? Babish:
They’re frying. Oh, my God, that’s really hot
oil. Look at that. That cooked in zero seconds. Take them right out. Yeah. When I close my
eyes and think kelp rings, that’s what I. Nick:
That’s awesome. You’re doing a good job today. Manning the fry station. Spongebob. Babish:
Thanks, Mr. Krabs. Nope. Nick:
Can’t do it. I’m Squidward. Babish:
Uh, thanks, Squidward. Yeah. Nick:
This is probably the thing I’m most excited
to taste so far. Babish:
Can’t say I’ve ever had deep fried, breaded
kelp. Nick:
They crushed those. Babish:
Nice dude kelp shake. Nick:
We got the bottles there. Bottles? Let’s make the actual shakes. Babish:
Do it. So here’s the kelp. Nick:
If you blanch it in a little bit of boiling
water, it turns much greener. Wow. Really cool, right? Babish:
It’s so much better looking than this yellowy
nightmare over here. Nick:
The powers of blanching. Babish:
Yeah. So there are only two ingredients in a
kelp shake. It’s 99% kelp, then 1% some radioactive
ingredient that gives the user green hair. Nick:
I have that radioactive ingredient right
here. Babish:
Where’d you get that? Don’t worry about it. I can’t say I’ve ever blended kelp before. This is the first time for everything. Nick:
This is really kind of nasty. I’m gonna add just a little bit of seawater
from our fish tank. And of course, probably the most important
part. This little vial of radioactive material. Babish:
We have protection on or something. Nick:
It’s too late for that. Okay. Babish:
Smoothie. Well. Okay. Yeah that’s that’s great. Nick:
Mhm. This looks horrible. Babish:
Smells like high tide. Wow. Nick:
Wow. That smells terrible. Nick:
Looks awful in the best way possible. And we made just enough. Babish:
So… One serving? Well. Should we try it. Take a sip I’ll see what
happens. Babish:
Oh my God. Oh, it tastes like, uh. What? Is everything okay? Am I okay?
Nick:
You’re good, you’re good. Babish:
Okay. Feel hotter. Nick:
You know, one of my favorite drinks in the
summer is actually pink lemonade. Have you ever tried Inc. lemonade? Babish:
No. Squidward:
What are you doing? Patrick:
I ran out of lemons, so I’m squeezing this. Squidward:
That won’t work. Okay. Huh? Wow. Patrick: Could use more firehose.
Spongebob: For firetruck
lemonade. Patrick: There you go.
Spongebob: Yum. Babish:
I don’t know if I want to try it. It seems unpleasant. So now we got to make
lemonade. And then what? Add squid ink to it? Nick:
Yeah. So right here is a special jar of
squidwards. My ink. Babish:
You made that with your body? Nick:
I didn’t think about that when I said it. Brandon caught that. Babish:
Now come on, Brandon. Brandon:
I think I’m gonna have to phone a friend. Do you think I should listen to Nick or
Babish? Patrick:
Just do what I. Do when I have problems. Scream. Nick:
We know how to make lemonade. We’re professional. Babish:
I mean, how do you. How do you do it? Nick:
A lot of fresh lemon. Babish:
Lots of fresh lemon. It’s a little bit of water. Nick:
Perfect. I got my Squidward special simple
syrup. Babish:
Did you make that with your body as well? Nick:
My ho ho ho ho ho ho ho! Babish:
Gorgeous jet black lemonade. Nick:
Could I pour you a glass? Babish:
Yes, please. Thank you. Parched. That was an interesting way to pour
it. Nick:
Thank you. Spongebob. Babish:
Here you go. Squiddy. Little squid. Squid-stir. Nick:
And with that, there’s only one thing left to
make before we feast the. Babish:
Triple Goober Berry sunrise ice cream thing. Yeah.
Fish2: And here’s your triple Goober Berry
sunrise, sir. Patrick:
Yum. Well. Spongebob:
Triple Goober Berry sunrise, huh? Well, I guess I could use one of those. Patrick:
Now you’re. Talking. Hey, waiter, we need another one
over here. Fish2:
There you go. Spongebob:
Whew! Babish:
So we got a mountain of ice cream here. Now we just got to make it into a triple
Goober Berry Sunrise sundae. Put these. Nick:
Arms on. Babish:
We’re using marzipan bananas because I am
deathly allergic to bananas. Nick:
So we’re using fake bananas so you don’t die. Babish:
Thank you.
Nick: And then the cherries. Wow, this is cool. Babish:
Now, a little smile with this licorice. Nick:
Put that baby on there. Yeah. Okay, okay. And then the eyes blue and
then green and then pink. The last part, just a little touch of hair.
Babish: Hair is overrated. And there it is. Babish:
The triple Goober Berry sunrise. Sundae. Nick:
Sundae I got it. I helped you. One more thing before we
feast. We can’t make a video of the entire Krusty
Krab and not make one thing from the Chum Bucket. No. Let’s make a chum stick. Babish:
Sounds good. Plankton:
There you are. I’m sure I’ve made a satisfied customer of
you already. Fish Lady:
That was appalling. What was in. That?
Plankton: Oh, just the usual ingredients. Some jellyfish, squeezings, whale blubber,
seahorse snout and a sprinkle of Ankara’s. Fish Lady:
Oh, barnacles. That’s foul. There it is. Babish:
Chumstick chumstick. Nick:
I am not excited to taste that. Babish:
That looks good, actually. What’s in that, chum? Nick:
Oh. Never mind. Are you ready to feast? Babish:
I’m ready to feast. Nick:
We just successfully made every single
popular food from the Krusty Krab. It’s incredible just looking down at all the
different foods. I’m just a little scared. And you know what I’m even extra scared
about if you look really close on the corner of this menu. What does it say? Babish:
It says money back guarantee. Nick:
I’m just nervous about the fact that money
back guarantee is so hidden. Babish:
Yeah, I think we’re gonna get what we paid
for. Nick:
Well, luckily, we made it all on our own. Babish:
Yeah, we didn’t pay a dime. Well, we did, but anyway, let’s try it. Yep. Nick:
Here we go. Babish:
So we’re gonna be writing things on an S tier
scale. Nick:
So let’s start with the kelp shake. Just because you’ve already tasted that. Babish:
That’s so gross. Nick:
So you. Babish:
Oh man. Hard f!
Nick: Next. One. Let’s just start from the top. Good old Krabby Patty. Babish:
I’m gonna do the jelly one. Nick:
All right, you do jelly. I’ll do Krabby. Cheers. Yeah. Babish:
It’s really solid. Especially especially
considering he was using imitation crabmeat. It tastes good. Nick:
It’s pretty delicious. Almost can’t believe I’m saying this, but
this is an A tier for me. Babish:
So the jelly patty, it’s just gross. It’s cold and gelatinous and has a weird
flavor. I don’t care for it. Not much at all. I think that knocks it down
a few notches. I’m gonna bring it down to a C. Nick:
This one here we didn’t actually make. But this is a canned. Bread, which. Babish:
I can’t believe is a thing. Nick:
Oh, what the hell? Oh, yeah. Babish:
Brenda can. It’s jiggly. Look at that. You look at that crumb. Nick:
It looks more like a cake than a bread. Babish:
Dude, this smells only like molasses. Is this a cake? It’s bread. I think it’s cake. Nick:
Good God. Nick:
It looks okay. It looks like a good, moist
gingerbread. And it’s horrible. Babish:
Worst of all, it’s like it’s spongy. Nick:
I’m giving this one a solid D tier. Here easily. One other item here that we
made off camera are these coral bits for cups of coral one teaspoon of salt. Then you mix them up. And coral bits. They’re actually really cool. Babish:
Well coral is one of this world’s most
beautiful treasures. Nick:
How do we feel? Babish:
It’s it’s pretty good. It reminds me of, like, tempura mushrooms or
something. Yeah. It’s so pretty too. That gets at some points. So so I’ll give it
a b b tier. B tier. Nick:
Yeah, I have. Nick:
Been dying to try the kelp rings. Nick:
Wait, I like it. Babish:
Dislike downvote. No, no, I really like. Babish:
It. You actually like it? Well. God. Babish:
Holy. Babish:
What’s happening here? Nick:
I really, really like it. Babish:
I like it too. Nick:
Let’s both give it a rating since we disagree
and we’ll average them in the middle. I’m going to give this an A tier. Babish:
A tier for this. All right I’m giving it a C tier. Nick:
Then kelp rings get a B. Babish:
This guy’s. Nick:
Next the Krusty. Dog. I’ve had my. Babish:
Eye on you all day. Nick:
Oh my God. Horrible. Speaker13:
Awful. Babish:
It’s so hard. Nick:
Oh, God, it’s so salty. Speaker7:
It’s so salty. Oh, why does. Babish:
It taste like that too? It’s got a weird off
flavor. Nick:
That is horrible. To listen to this. Nick:
Let’s have something a little better than all
the. We’ve just eaten. Babish:
Have some burger. Nick:
Pizza looks. Nick:
Fantastic. Let’s give it a shot. Yeah. Nick:
Here we go. Mm. Looks amazing actually. Mm mm. Nick:
Are we gonna disagree again. Because I love. This.
Babish:
Okay. Babish:
It’s growing on me actually. Okay. Nick:
The ketchup works as a sauce. Let me just say. Which is. Babish:
Fascinating. Nick:
I mean, you know, what? Am I gonna do it? Nick:
Am I going to rate this one last year? Babish:
Are you gonna do that? Nick:
Yeah. But we’re split decision again. So you got to give your rating now. Babish:
Um, the crabs put me off and the ketchup is a
little too sweet for me. Nick:
Yeah, I fair. Babish:
I’m still gonna give it a B, so that’s it. An a. Nick:
A tier. Still no idea. Damn it. Nick:
Sorry, there’s not much left. We’ve got the ink lemonade, which it looks
like you want to start on next. Nick:
It’s pretty bad. Yeah. Babish:
That’s. It has a seafood essence. Why don’t put your bodily fluids into drinks
that you sell to others? I throw this in E because it’s not making me
physically sick, but it’s pretty awful. Nick:
That’s fair. Let’s dive into the chum stick
and the Uber berry sundae. I’ll let you do the honors with the nicer
one. Mm. Is it great? Babish:
It’s brilliant. Perfectly composed, excellent
mouthfeel. I would put this in the S tier without
question. Nick:
S tier we. Got a first S tier. Beautiful to look at and evidently beautiful
to eat. Yes. All right, I’m gonna have the chum
stick, which looks absolutely terrible. Oh, it’s so gooey. It wasn’t good. Okay. Babish:
So what are you rating it? Oh, are you okay? Nick:
Nick Chumstick definite left here. And that just leaves us with one last
incredible thing. Probably the most beautiful thing of the
entire video. The pretty. Patties. Nick:
Yeah, I think I’m gonna go for the blue one. Babish:
I’m not sure if I would eat that. Babish:
Oh, my God, Nick. Babish:
Did you put a banana in your pants? I told you, I’m allergic to bananas.