[2 - 2] chocolate chip cookies the deceptively
[2 - 4] simple combination of flour butter eggs
[4 - 6] and sugar and chocolate one that can
[6 - 9] manifest in a myriad of shapes textures
[9 - 11] flavors so we have 35 different
[11 - 13] commercially available chocolate chip
[13 - 14] cookies I'm going to eat each and every
[14 - 17] one rank it from 1 to 10 hello there
[17 - 19] welcome back to another episode of
[19 - 21] anything with Alvin if you haven't seen
[21 - 22] it Andrew recently did a video where he
[22 - 24] ranked a lot of cookies with my good
[24 - 26] friend Zach and because they ranked a
[26 - 28] lot of cookies there are a lot of
[29 - 31] cookies in the studio left over and
[31 - 33] usually they're kind of up for grabs for
[33 - 34] us to take home but I thought you know
[34 - 36] what there's a lot of cookies I don't
[36 - 37] think we can take this all home let's
[37 - 39] see if we can repurpose this into some
[39 - 42] cool stuff I find a lot of joy in taking
[42 - 44] something that is either thrown away or
[44 - 46] neglected and turning into something
[46 - 47] more delicious to share with a lot of
[47 - 50] people kind of like a Robin Hood but
[50 - 52] we're not stealing and we're it's the
[52 - 53] same thing just different different
[53 - 55] makeup so today I'll be taking the
[55 - 57] challenge of turning all these leftover
[57 - 60] cookies into multiple hopefully good
[60 - 62] recipes this episode is sponsored by
[62 - 64] bumbus aka the world's most comfortable
[65 - 67] socks and while they are comfy the best
[67 - 68] part is that for each item purchased one
[69 - 71] is donated they've donated over 100
[71 - 73] million articles of clothing so far
[73 - 74] across 50 states so you're not just
[74 - 76] getting your new favorite pair of socks
[76 - 78] you're helping bombas donate some to
[78 - 80] someone else too feel good and do good
[80 - 81] with bombas knowing your purchase is
[81 - 84] doing some real good new customers get
[84 - 86] 20% off their first purchase just go to
[86 - 89] bums.com babish and use code babish 20
[89 - 92] at checkout out so I drew up a plan of
[92 - 94] attack based on Andrew's video there
[94 - 95] seems to be a couple of different
[95 - 97] categories of cookies I decided to go
[97 - 99] with three kinds of categories so let's
[99 - 100] go ahead and separate them into them the
[101 - 102] first one is the small and crispy
[102 - 104] cookies like the snack cookies that you
[104 - 105] crunch on that stay you know pretty
[105 - 107] crunchy for a while so let's go ahead
[107 - 108] and put those to the side dump them out
[108 - 110] into a large bowl which is actually very
[110 - 112] satisfying I kind of enjoy seeing this
[112 - 114] all together and uh wonder what would
[114 - 116] happen if I would dump two gallons of
[116 - 117] milk in here and ate it like cereal
[117 - 118] don't worry that's not one of the
[118 - 120] recipes we're doing today the second
[120 - 122] category is the soft and chewy cookies
[122 - 125] the ones that magically stay soft inside
[125 - 126] of a plastic container after who knows
[126 - 128] how long and the third and final
[128 - 130] category are kind of those large more
[130 - 132] full cookie sized cookies something like
[132 - 135] the Pepper Farm ones or the individually
[135 - 137] packaged ones okay once our three
[137 - 138] categories of cookies have been
[138 - 141] separated and isolated let's get started
[141 - 143] on the first recipe that I have in mind
[143 - 144] the first one is pretty simple I had an
[144 - 147] idea to make a cheesecake and instead of
[147 - 148] using graham cracker crumbs or any of
[148 - 150] other crusts I thought it would be fun
[150 - 152] to use cookies as a crust as they do
[152 - 153] have similar textur so we're going to
[153 - 155] take giant handfuls probably three cups
[155 - 158] of these small and crispy cookies and
[158 - 160] pulverize that in a food processor until
[160 - 162] they have turned into a powder now
[162 - 163] there's already fat in these baked
[163 - 164] cookies so we're going to have the
[164 - 166] butter compared to a traditional gram
[166 - 168] cracker crust recipe and use about four
[168 - 170] to 5 tablespoons then after a Sprinkle
[170 - 171] of salt we're going to mix that together
[171 - 174] until it is formed a nice cookie crust
[174 - 176] mixture kind of like wet sand which is
[176 - 177] what we usually look for in a cheesecake
[177 - 179] then I'm simply going to press that down
[179 - 181] into a 9-in spring form pan go a little
[181 - 183] bit up the sides so that the cheesecake
[183 - 185] batter isn't only touching the sides and
[185 - 187] then we're going to bake that into a
[187 - 189] 325° oven for about 15 minutes the
[190 - 191] tricky part is that because there's
[191 - 193] chocolate in these things you can't
[193 - 194] really tell how dark it is so I'm trying
[194 - 196] to make sure that we don't burn this
[196 - 197] mostly by just smelling it this took
[197 - 199] about 15 minutes or so okay now we're
[199 - 200] going to make a pretty standard
[201 - 203] cheesecake filling the four 8 oz blocks
[203 - 206] of soften cream cheese 200 g of sugar
[206 - 208] 2/3 cup of sour cream tablespoon of
[208 - 209] vanilla extract tablespoon of lemon
[210 - 212] juice four eggs and just a pinch of salt
[212 - 213] nothing too crazy just blend that up in
[213 - 215] a sand mixer until the batter is nice
[215 - 217] and smooth and that gets poured into our
[217 - 220] cooled cookie crust which has now been
[220 - 222] set to room temperature after doing that
[222 - 223] I'm going to bake this again in the oven
[223 - 225] now I like to bake my cheesecakes a
[225 - 226] different way usually they bake at 350
[226 - 228] in a lot of recipes I think that's a
[228 - 230] little too high I bake this at 300° and
[230 - 232] rather than set a time I kind of mostly
[232 - 234] go by a visual indicator when it's about
[234 - 238] 70% of the weight set not 90% I turn off
[238 - 240] the oven and I close the door and let
[240 - 241] the residual heat kind of carry that
[241 - 243] through and once the oven has kind of
[243 - 245] somewhat cooled to a medium warm room
[245 - 247] temperature I just let that oven door
[247 - 249] open and still let it rest in there for
[249 - 251] another hour so then I put this into the
[251 - 253] fridge to chill overnight otherwise if
[253 - 255] you chill it too quickly you can cause
[255 - 257] cracks all right it is now the next day
[257 - 259] we see our cheesecake here we're going
[259 - 260] to take this out of the pan and
[260 - 262] everything that I said yesterday seemed
[262 - 264] to not work because we did have a crack
[264 - 266] n sometimes those happens I probably
[266 - 268] overbaked it but that's okay let's go
[268 - 269] ahead and give this a slice cut it up
[269 - 271] open nice little cross-section there we
[271 - 273] can clearly see that the cookie dough
[273 - 275] crust is holding up pretty well and uh I
[275 - 277] actually wasn't feeling like eating
[277 - 278] desserts at this early in the morning so
[278 - 280] Rachel went ahead and tasted it first
[280 - 282] she liked it said it was great and after
[282 - 284] about 10 minutes I kind of got hungry so
[284 - 286] I went in and I tasted it too flavors
[286 - 288] were spot on there's a nice little bit
[288 - 289] of that chocy cookie flavor at the
[289 - 291] bottom which is kind of nice yeah pretty
[291 - 293] simple recipe great way to use up a lot
[293 - 295] of small crispy cookies I rate this one
[295 - 297] an 8 out of 10 okay there's a lot of
[297 - 298] cheesecake and Andrew and the team is
[298 - 300] shooting upstairs as well well so let's
[300 - 302] cut this up and give them a good nice
[302 - 304] welcome okay so the next idea I have is
[304 - 307] a little bit more ambitious so for those
[307 - 309] large whole cookies I thought about you
[309 - 311] know what what if we make a terisu
[311 - 313] replacing the lady fingers traditionally
[313 - 314] found in the dessert with these whole
[314 - 316] large cookies because they're still
[316 - 318] pretty porous and crispy and maybe it'll
[318 - 319] absorb the coffee like they do in the
[319 - 321] normal recipe so first we're going to
[321 - 323] make a pretty basic terisu marscapone
[323 - 325] filling we're going to whip five egg
[325 - 326] yolks with a/2 a cup of sugar then we're
[326 - 329] going to mix in two 16 oz containers of
[329 - 331] marap cheese then add in half a teaspoon
[331 - 334] of salt and whip in 1 and 3/4 cup of
[334 - 336] heavy cream that's going to give us our
[336 - 338] pretty good feeling maybe some lemon
[338 - 340] juice if you want to assemble these we
[340 - 342] prepared some nice chilled strong coffee
[342 - 344] off to the side and in my way of making
[344 - 346] terisu I like to dust the bottom with
[346 - 347] cocoa powder just to absorb any excess
[348 - 349] liquid cuz I don't really like liquidy
[349 - 351] tiis Su so after doing that we're going
[351 - 353] to take each one of these large whole
[353 - 354] chocolate chip cookies which I think is
[354 - 356] a mix between Pepper Farm and one of the
[356 - 358] other brands into the coffee give it a
[358 - 360] couple seconds which which I realized
[360 - 361] was actually a little too long because
[361 - 364] these are extremely porous and do hold
[364 - 366] up a lot of moisture so I've adjusted
[366 - 368] that to kind of hold these in for no
[368 - 370] more than about 2 seconds then we're
[370 - 372] going to layer these down let that sit
[372 - 373] for a second and press that flat so we
[373 - 375] get a nice even layer and continue with
[375 - 377] layering we're going to alternate
[377 - 379] between layers of the filling the cocoa
[379 - 380] powder and the coffee soaked cookies
[380 - 382] until we've reached all the way to the
[382 - 384] top I think it's really important to
[384 - 386] make sure that cocoa powder is dusted in
[386 - 388] between each layer one to prevent excess
[388 - 390] leakage and two because a lot of the
[390 - 391] flavor from tiu actually comes from the
[391 - 393] cocoa powder mingling with all the other
[393 - 395] fats and flavors in the dish and I think
[395 - 397] that is one thing that some tiu does
[397 - 399] lack and terisu should always be rested
[399 - 402] a minimum of 1 if not 2 days so 2 Days
[402 - 403] Later let's go ahead and give this a
[403 - 405] look the cocoa powder has absorbed a lot
[405 - 407] of the moisture let's scoop this out and
[407 - 409] give this a taste now looking at it
[409 - 411] texture-wise seems pretty good to me
[411 - 413] soft but not watery thick but not too
[413 - 415] thick and after tasting it I think this
[415 - 417] one was a really big success the cookies
[417 - 419] really did emulate the texture of the
[419 - 421] lady fingers we after absorbing the
[421 - 423] liquid from the coffee they kind of turn
[423 - 425] into that soft spongy like cake that we
[425 - 426] all like and the cookies already have
[426 - 428] sugar so the coffee contrasted really
[428 - 430] nicely and after eating this in the
[430 - 432] whole bite you almost get these bites of
[432 - 434] little chocolate chips that kind of
[434 - 435] stayed firm throughout the texture
[435 - 437] because they were in the cookie in the
[437 - 438] first place while the rest of it kind of
[438 - 440] melted away which I think was really
[440 - 442] good flavor-wise it wasn't too sweet it
[442 - 444] was almost just a surprised at how kind
[444 - 446] of Addicting it was I would rate this
[446 - 448] one a 9 out of 10 really pleasantly
[448 - 450] surprised for that one one so moving off
[450 - 452] of that high of a success we're going to
[452 - 454] go on to a recipe that is even more
[454 - 457] ambitious I've always had this idea what
[457 - 459] if you made chocolate chip cookies crush
[459 - 461] them and turn that into a flour and
[461 - 463] remade a chocolate chip cookie with the
[463 - 465] exact same thing except replacing the
[465 - 466] flour with the chocolate chip cookies
[466 - 469] powdered up and kept doing it call that
[469 - 471] the infinity cookie so here's my chance
[471 - 473] to do that we're going to first start by
[473 - 475] crushing three cups of those small
[475 - 477] crispy cookies in a food processor once
[477 - 479] again to turn into a flour making sure
[479 - 481] that this is extra fine I want it to
[481 - 483] look as close to flour as possible and
[483 - 485] now we're just going to use a very
[485 - 486] standard very solid traditional
[486 - 488] chocolate chip cookie recipe but in this
[488 - 490] case we're going to half the amount of
[490 - 491] butter and we're going to double the
[491 - 493] amount of flour needed and use the same
[493 - 496] quantity of chocolate chip cookie flour
[496 - 497] we're also going to have the sugar as
[497 - 499] well because those cookies already have
[499 - 501] a lot of sugar and fat in them so we're
[501 - 502] using 4 cups of the chocolate chip
[502 - 505] cookie flour combining that with 1/4 cup
[505 - 507] of butter 1/4 cup of brown sugar about
[507 - 510] 25 G of white sugar two teaspoons of
[510 - 512] vanilla extract two eggs baking soda
[512 - 514] teaspoon salt a teaspoon and a good
[514 - 516] handful of these chocolate chips that we
[516 - 519] have be generous now this is coming
[519 - 520] together it does look like a typical
[520 - 522] cookie dough which is very promising
[522 - 524] this is going to go into the fridge
[524 - 525] which after coming out we're going to
[525 - 527] shape this into balls and chill it once
[527 - 531] more and then bake them 350° for about
[531 - 533] 15 minutes or so and the result is
[533 - 535] actually quite surprising I really did
[535 - 536] not expect these to work I thought they
[536 - 538] were going to turn into some greasy pool
[538 - 540] of who knows what what but we do result
[540 - 543] in a cookie it is nice and crackly
[543 - 545] there's an cool shiny almost like
[545 - 547] brownie like texture on top probably
[547 - 548] because of the sugar and the eggs and
[548 - 550] the color is significantly darker than a
[550 - 552] typical chocolate chip cookie that makes
[552 - 553] a lot of sense there were already
[553 - 555] chocolate chips in the flour it is
[555 - 557] definitely on the chewy side which I
[557 - 560] really really really enjoy almost like a
[560 - 562] nice Chewy mering flavor-wise was the
[562 - 565] most shocking part it was surprisingly
[565 - 567] complex it didn't taste like a normal
[567 - 569] chocolate chip cookie it tasted like was
[569 - 571] someone that was a pastry chef kind of
[571 - 573] made a really interesting kind of cookie
[573 - 575] like a double chocolate chip cookie if
[575 - 577] you can imagine that flavor square that
[577 - 580] is exactly what we got which is I would
[580 - 583] say a pretty fun time I rate this one an
[583 - 585] 8 and 1/2 out of 10 wonder if we could
[585 - 588] uh maybe we could do this again now all
[588 - 590] my curiosity wants to powder this cookie
[590 - 592] and return it into another cookie but
[592 - 593] that's for another day we're going to go
[593 - 594] ahead and move on and making more
[595 - 597] leftover cookie recipes okay the next
[597 - 599] one is a little bit simpler this one is
[599 - 601] a triple layer brownie or in some areas
[601 - 603] of the internet called a Brownie
[603 - 604] not sure why maybe because there's Oreos
[604 - 606] in between the cookie dough and the
[606 - 607] brownie make of that what you will or
[607 - 609] people would do bad things to eat this
[609 - 611] either way I've made this the normal way
[611 - 613] which is starbot cookie dough oreos and
[613 - 615] starbot brownie batter baked together
[615 - 617] easy party treat easy party pleaser but
[617 - 618] instead of cookie dough I thought about
[618 - 620] using those soft and chewy cookies that
[620 - 622] we've isolated from the batch and
[622 - 624] pressing that down to kind of form a
[624 - 626] cookie dough esque layer because after
[626 - 627] pressing it I was hoping that the
[627 - 629] softness would kind of emulate and kind
[629 - 631] of helped that stick together into a
[631 - 633] cookie dough so I'm going to take a 9x13
[633 - 635] pan that has been parchment papered and
[635 - 637] greased press down a lot of those soft
[637 - 638] and chewy cookies overlapping them to
[638 - 640] make sure there's no gaps and just to
[640 - 641] make sure there's some moisture to lock
[641 - 643] that in and not burn I'm going to just
[643 - 645] brush a little bit of milk over the top
[645 - 647] nothing goes together like milk and
[647 - 648] cookies and we're going to do that just
[648 - 650] in a little bit of a different way on
[650 - 652] top is a single layer of double stuffed
[652 - 654] Oreos they have to be double stuffed so
[654 - 655] that you can see the cross-section after
[655 - 657] cutting it and then we're just going to
[657 - 658] prepare a pretty standard store bought
[658 - 660] brownie mix and using butter instead of
[660 - 662] oil because I think butter tastes better
[662 - 664] this I'm also going to add a good amount
[664 - 666] of salt and also this brownie batter
[666 - 667] happened to have like a syrup packet
[667 - 668] That was supposed to make it fudgy so
[668 - 670] yeah let's put that in as well uh in
[670 - 672] hindsight that was not a good idea made
[672 - 673] it a little too sweet but I'm also going
[673 - 675] to add some espresso powder because I
[675 - 676] think espresso and chocolate goes
[676 - 678] together very well spread that brownie
[678 - 681] batter right on top bake it chill it for
[681 - 683] until it gets cold maybe 2 hours or so
[683 - 685] we cut that into nice clean sharp layers
[685 - 688] so that we can see all three textures
[688 - 690] the cookie dough or the cookies the Oreo
[690 - 692] and the brownie batter yep it looked
[692 - 694] pretty good and it's cool because those
[694 - 696] soft and chewy cookies pressed down with
[696 - 697] a little bit of milk does emulate the
[698 - 700] look of cookie dough after it's baked
[700 - 701] which is a nice surprise the flavor
[701 - 703] though is a little too sweet that syrup
[703 - 705] packet really added way too much sugar I
[705 - 707] would definitely not throw that in if
[707 - 708] you're making anything like this or even
[708 - 710] if you're making the normal Brownie and
[710 - 712] uh this definitely needs a good amount
[712 - 714] of salt on top to counter all of that
[714 - 715] because this one is more of the
[715 - 716] processed stuff that you get at the
[716 - 718] store I wouldn't really rate this one as
[718 - 720] high maybe like a 6 and 1/2 out of 10
[720 - 722] all right next up I wanted to turn these
[722 - 724] leftover chocolate chip cookies into
[724 - 726] banana bread so first we're going to
[726 - 728] just make a pretty standard banana bread
[728 - 730] recipe is three large ripe bananas that
[730 - 731] are mashed together you got a stick of
[731 - 734] butter 200 g of sugar two eggs half a
[734 - 736] teaspoon of baking soda 2 tpoon of salt
[736 - 739] a teaspoon of vanilla and about 200 g of
[739 - 740] allpurpose flour once that's all
[740 - 742] combined and is looking like a pretty
[742 - 743] solid standard banana bread batter I'm
[743 - 746] going to take about two large handfuls
[746 - 748] of these small and crispy cookies and
[748 - 750] kind of crush that roughly I'm trying to
[750 - 751] aim for some chunks and different
[751 - 753] textures of these cookies to be spread
[753 - 754] out throughout the banana bread so I'm
[754 - 756] not using a food processor for this one
[756 - 757] once that's looking adequate and our
[757 - 759] bowl is a little bit too full we're
[759 - 762] going to add an additional handful of
[762 - 763] chocolate chips that we just had lying
[764 - 765] around in the spirit of using up
[765 - 767] leftovers that is going to go in a
[767 - 770] greased and line 9x5 bread tin and we're
[770 - 772] going to bake that at about 350° until
[773 - 775] there's a nice volcano looking break in
[775 - 776] the middle that's usually my indicator
[776 - 778] that a banana bread is ready is when
[778 - 779] that kind of middle part puffs up and
[779 - 782] cracks not once but twice and we are
[782 - 784] going to cool this and set this aside I
[784 - 786] do think it's interesting serving banana
[786 - 787] breb slightly warm so we're not going to
[787 - 788] cool this completely we're going to take
[789 - 790] this out of the tin give it a little bit
[790 - 792] of flaky salt to finish and slice this
[792 - 793] up while the chocolate is still slightly
[794 - 796] gooey now giving this a taste this one
[796 - 798] was superb the chocolate chip cookies
[798 - 800] that we crushed up were not crispy in
[800 - 801] the batter they absorbed a lot of the
[801 - 803] liquid and ended up being these nice
[803 - 805] pockets of slightly different but firmer
[805 - 807] texture Bes the bread which makes it a
[807 - 809] more pleasurable and exciting eating
[809 - 811] experience the flavor was phenomenal not
[811 - 813] only did the chocolate chips we add just
[813 - 814] taste really good with banana bread but
[814 - 816] the chocolate chip cookies that we added
[816 - 818] I think got to absorb and kind of
[818 - 819] harmonize with the flavor of banana
[819 - 821] bread so it was almost like a whole new
[821 - 823] thing it wasn't just banana bread it
[823 - 824] wasn't just chocolate banana bread it
[824 - 826] was just some delicious awesome thing
[826 - 828] that was so good that there was barely
[828 - 829] enough to take home and I made it again
[830 - 831] the very next day it was that good this
[832 - 834] one gets a solid 9 and 1/2 out of 10
[834 - 836] okay next one in the spirit of adding
[836 - 838] crushed up chocolate chip cookies to
[838 - 840] batters we're let's go ahead and make
[840 - 842] some buttermilk pancakes nothing crazy
[842 - 844] here pretty standard buttermilk pancake
[844 - 845] recipe you could probably use starbot
[845 - 847] pancake mix and just follow instructions
[847 - 849] and after crushing up those cookies with
[849 - 851] the same technique as the banana bread
[851 - 852] and mixing it in I'm going to go ahead
[852 - 854] and make a stack of pancak kind of like
[854 - 856] making chocolate chip pancakes but if
[856 - 858] you didn't have chocolate chips at home
[858 - 860] give that some butter try not to eat
[860 - 861] this with syrup because I want to taste
[861 - 863] the flavor of the pancake first and uh
[863 - 865] let's get a cross-section still looks
[865 - 867] pretty good kind of interesting I mean
[867 - 869] tastes like a pancake with some extra
[869 - 870] sweetness and some chocolate honestly
[871 - 872] nothing too novel here and I rate this
[872 - 875] one more like a 5 out of 10 okay so
[875 - 877] there you have it there are all the
[877 - 879] dessert recipes that we kind of came up
[879 - 881] with and wanted to try by using of all
[881 - 882] these leftover cookies from Andrew's
[882 - 885] ranking video the soft and tree ones the
[885 - 887] small and crispy ones and the whole ones
[887 - 888] I would say from both a flavor point of
[888 - 891] view and just how easy it was to make
[891 - 892] the chocolate chip banana bread one was
[892 - 895] my favorite followed closely by the
[895 - 896] chocolate chip chisu based on how we
[896 - 898] were able to substitute lady fingers
[898 - 900] with whole cookies and how that worked
[900 - 901] really well texture wise and flavor-wise
[901 - 903] then I'd probably give the infinity
[903 - 906] cookie a third place trophy because of
[906 - 908] how shockingly well that actually worked
[908 - 910] and you could just use cookies to make
[910 - 912] new cookies who knew fourth place we
[912 - 914] gave that to the chocolate chip cookie
[914 - 915] cheesecake not because it didn't taste
[915 - 917] as good but because it was less cool and
[917 - 918] more of like an easier thing that
[919 - 920] probably you could just do at any time
[920 - 922] number five I've give to those triple
[922 - 924] layer brownies or brownies still
[924 - 926] very good but because most of it is
[926 - 928] store bought there wasn't as much of a
[928 - 929] exciting flavor but I'm sure you can
[929 - 931] probably make some cool stuff with using
[931 - 933] the sof and chewy cookie dough as a base
[933 - 935] for a lot of different desserts and
[935 - 936] finally the chocolate chip pancakes not
[937 - 938] bad just not super exciting nothing
[938 - 940] really cool about it there probably a
[940 - 941] lot of other dessert recipes that we
[941 - 943] could have made maybe making a whole
[943 - 945] layer cake out of it maybe crushing up
[945 - 947] the cookies and using that into making
[948 - 949] cookie dough truffles or cake pops or
[949 - 951] something like that the thing that I've
[951 - 952] learned about this is that the cookies
[952 - 954] are actually quite versatile you can
[954 - 956] turn them into a flour you can turn them
[956 - 958] into a mixin you can also turn them into
[958 - 961] a semi basically created dough and at
[961 - 963] the end of the day the most satisfying
[963 - 964] thing was that we were actually able to
[964 - 966] use up all of the cookies that were left
[966 - 968] over from Andrew shoot the amount that
[968 - 969] we didn't use during the actual shoot
[970 - 972] itself I took them all home in big bags
[972 - 974] and turned them into either the infinity
[974 - 975] cookie dough recipe or the chocolate
[975 - 977] chip banana bread that were happily
[977 - 979] given out to many friends and people
[979 - 981] that I care about and they all enjoyed
[981 - 983] it as someone who does not like to see
[983 - 985] food go to waste this video made me
[985 - 986] really happy and I hope I have more
[986 - 988] opportunities to do this if Andrew has
[989 - 990] leftovers in the future which he
[990 - 992] probably will cuz he likes to eat a lot
[992 - 994] of cool things I don't know what to do
[994 - 995] with all that Gatorade and wine we have
[995 - 998] though that's that's kind of tough this
[998 - 1000] episode is sponsored by bumbas aka the
[1000 - 1002] world's most comfortable socks and while
[1002 - 1004] they are comfy the best part is that for
[1004 - 1006] each item purchased one is donated
[1006 - 1008] they've donated over 100 million
[1008 - 1010] articles of clothing so far across 50
[1010 - 1012] states so you're not just getting your
[1012 - 1013] new favorite pair of socks you're
[1013 - 1015] helping bombas donate some to someone
[1015 - 1017] else too feel good and do good with
[1017 - 1019] bombas knowing your purchase is doing
[1019 - 1021] some real good you customers get 20% off
[1021 - 1023] their first purchase just go to bums.com
[1023 - 1026] babish and use code babish 20 at