How much would it cost to have Andrew Rea (aka Oliver Babish) come and make me the Moistmaker sandwich?
I’m farrrrrr from the first person to discover the Babish Culinary Universe on YouTube (as of this writing, it looks like I’m in 8.2 millionth place). But I was introduced to it by (who else?) Jocelyn, who recommended Stump Sohla, the new Babish Universe show starring former Bon Appétit staffer Sohla El-Waylly, in which she is challenged to create different types of meals in ways determined by a spinning wheel, such as creating a seven-course tasting menu only using products from a bodega.
But from there, I discovered another one of the channel’s shows, Binging With Babish, in which Andrew Rea (aka Oliver Babish) creates (usually from scratch) incredibly delicious, unique dishes only ever shown (and often only mentioned) on TV shows. The first one I saw was him creating the Liz Lemon sandwich, and my mouth has been watering ever since:
Then I obviously had to see how he created the Paunch Burger from Parks and Rec, and it would absolutely clog every last one of my arteries, but honestly, it might be worth it:
And here’s the one that actually made me think, “How much would it really cost to fly Rea to Toronto and have him make me this?” It’s the Moistmaker sandwich from Friends, which has a layer of gravy-soaked bread in the middle:
I know what you’re thinking: Kat, he gives you the recipe — you can just make it yourself! And to that I say: Have you met me? Of course I’m not going to make it myself. I am never going to make bread from scratch and I am never going to cut open a turkey spine by myself and I am never going to make my own gravy. And if I did, I can promise you the results would not be anything anyone wanted.
The true torture of Binging With Babish is that he shows me exactly how to make it and I still know that I will never taste that delicious concoction myself. But I’m gonna keep watching these videos, because they’re well made and the food looks too damn good.
That’s all for me today, gorgeous. Talk to you soon.
Love,
Kat
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