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  • - Hello my name is Andrew Rea of Binging with Babish

  • and this is everything I eat in a day.

  • (pages flipping)

  • First thing I do when I wake up

  • is go promptly back to sleep.

  • I dread getting up in the morning,

  • that sounds sad,

  • and then I make a beeline for the kitchen

  • so I can get some coffee in me.

  • I had Erika Vonie on my show, she's a coffee master

  • and she turned me into a pour-over freak,

  • so I'm all about the pour-over,

  • but sometimes when I need to be quick,

  • I got an espresso machine where I'll pull a shot

  • if I need the heavy stuff.

  • After coffee, if its a weekday

  • I'm gonna be a little bit more conservative.

  • I'm generally just doing a fried egg over medium

  • on some Ezekiel low sodium sprouted grain toast,

  • and I'll fry up a runny egg on that and hit it

  • with a dot of Sriracha

  • or some other, whatever hot sauce is kicking around

  • and that's fuel to begin the day

  • and it's relatively healthy-ish.

  • It's that or maybe I'll make a breakfast burrito,

  • or I'll skip breakfast all together,

  • sometimes I'm a breakfast skipper.

  • I don't recommend that kids,

  • it's the most important meal of the day.

  • So they say.

  • So they tell me

  • but always question what people tell you.

  • Just about a year ago, on my other show,

  • Being with Babish, I chronicled an exercise regimen

  • and weight loss thing that I tried to do

  • and I've stuck with it to the letter every day since,

  • that's not true at all, I took a few months off of that

  • (laughing)

  • and now I'm in a much more relaxed version

  • of what I was doing for that episode,

  • where I'll try to work out at minimum three times a week,

  • ideally four or five times a week.

  • I mostly work out at home, I like doing just body weight,

  • kind of burpee, kind of stuff, just calisthenic,

  • whatever you call that jazz

  • and I try to do that in the morning after breakfast,

  • so I can get it out of the way

  • 'cause let's face it, exercise is horrible.

  • Lunch, being a New Yorker, I'm typically ordering

  • Seamless for lunch.

  • I cook a lot for my show, I cook a lot for my work,

  • so typically in my off hours I'm cooking dinner

  • but I'm generally not making lunch.

  • I'm doing research or I'm filming

  • or I'm editing and I just don't have the time

  • or the mental space to prepare a healthy balanced lunch

  • during the week, so typically I'm ordering in

  • from one of these bowl places:

  • Dig In, Westville, usually just something simple

  • like grilled chicken with a few vegetables

  • and some sweet potatoes or again,

  • this is the weekday we're talking about,

  • just wait 'til I get to the weekend,

  • you're gonna be disgusted.

  • If I'm very busy, I'm generally not snacking

  • 'cause I'm not thinking about it.

  • I'll skip meals, I'll forget to eat meals

  • 'cause I'm busy sometimes.

  • I try not to keep chips in the house,

  • I try not to keep breakfast cereal in the house

  • or anything that I might grab a handful

  • and regret later.

  • So dried fruit, nuts, cheese if I'm feeling really naughty,

  • I'll fry up another egg,

  • protein shakes, sometimes I'll make

  • a soy-based protein shake

  • and that's not 'cause I'm vegan, it's because whey

  • is bad for me as a man.

  • Weeknight dinners, generally also kind of a lame affair

  • but this one I'm typically cooking,

  • so I keep a lot of frozen meats in my freezer

  • right here.

  • Here, let me grab one.

  • What have we got today?

  • Oh here's a nice, this is a hanger steak.

  • Sent to me from Porter Road Beef out in Nashville,

  • great butcher, we've had a long standing partnership

  • so they send me meat every once in a while,

  • like so many of my closest friends.

  • I love a good hanger steak, I love a good skirt steak,

  • they're very quick and easy to pan fry.

  • You either make a pan sauce or make like, a...

  • What's it called?

  • A...

  • A chimichurri.

  • Chicken breasts, I like to do

  • skin on, bone-in chicken breasts,

  • so I can pan roast them and not destroy the meat

  • but usually it's something simple like that.

  • It's a piece of meat, a vegetable of some kind,

  • sauteed, whatever, roasted, whatever,

  • I like roasted Brussels sprouts most of all,

  • I'll toss them with a little bit of Sriracha and honey.

  • I think I'm getting hungry now, I haven't had lunch.

  • Sometimes a starch if I'm, again, feeling frisky

  • but usually just try to keep it to meat and vegetables

  • on the weeknights.

  • Trying to keep it tight.

  • As for what I'm imbibing liquid-wise,

  • I am a seltzer freak.

  • I'm one of the pathetic members of this generation

  • that can't just drink water and just be happy about it,

  • it's gotta have flavor, it's gotta have bubbles

  • but it's got me drinking a lot more water.

  • Like, you're supposed to drink a lot of water

  • and I, again, decided to keep track, okay,

  • how much water am I drinking per day?

  • And it was dangerously low, like, how are you alive?

  • Kind of style.

  • I got the Soda Stream over there

  • and I'll mix in a little bit of mango flavor,

  • a little bit of lemon flavor

  • and it makes a nice mango seltzer

  • that I'm drinking right now

  • out of an eco-friendly vacuum-sealed beverage container.

  • Ah.

  • I'm generally eating dinner around like, 10.

  • I have a very, very unhealthy work schedule,

  • where I'll start working at like, 10

  • and finish working at 11 or something.

  • It's 'cause I love my job, I'm not pretending

  • that I'm some sort of champion of work,

  • I just love my job and I get lost in it.

  • So I'm generally eating pretty late,

  • so late night snacking

  • generally doesn't enter into it... unless.

  • (laughing)

  • I'm kidding, this is a family publication

  • and I'm referring to sipping on tea.

  • If I'm sipping on tea then yeah,

  • I might have a late night snack

  • and that's when I regret having

  • Cinnamon Toast Crunch in the house or whatever

  • and that's why I don't keep it in the house.

  • I try to, I got props, we're lucky we're in my kitchen,

  • I got props.

  • (beep)

  • I'm not on a super super strict diet during the week,

  • during the weekdays.

  • I allow myself, I allot myself

  • a couple of these little fellas, Dove dark chocolate squares

  • on a weeknight just to kill the sweet tooth

  • but generally I'm having decaf coffee or tea,

  • something like that to kill the sweet tooth

  • and not become a larger person than I am.

  • If I'm not having one of these chocolates

  • or something like that, I'm probably having

  • a glass of something brown, be it whiskey or cognac

  • or a glass of wine.

  • You know, keep it to one or none on the weeknights.

  • So let's get into the weekends, shall we?

  • This is when the rules stop.

  • I'll keep it tight during the day on Friday

  • and then Friday night, all bets are off.

  • I'm having you know, a couple of glasses of whiskey

  • because it's the end of the week, come on.

  • My biggest weakness in this world has gotta be chicken parm,

  • so I'm typically ordering from Parm, fittingly enough.

  • They make the perfect expression of chicken parm,

  • it's a seeded Italian hero, then it's got these

  • big fat pieces of white meat chicken, panko breaded,

  • beautifully crisp, even after being delivered,

  • just enough sauce, not too much sauce,

  • that's a big problem with chicken parm heroes is that,

  • and for everyone else in the world,

  • chicken parm sandwiches.

  • Chicken parm heroes, is that they get over sauced

  • or over cheesed even, I know that sounds crazy

  • but it's possible and this is a great balance

  • of chicken to breading to sauce to cheese,

  • also whole leaves of basil on there, so you just take a bite

  • and you just like

  • "oh, I have a mouth full of basil, life's okay."

  • I'll dig into one of those

  • with their Italian shoestring fries

  • and maybe a bowl of their spicy rotini.

  • Yeah and so that's Friday night.

  • Saturday morning, I maybe have a little bit of a headache,

  • maybe, I don't know.

  • I don't know why I have a headache

  • and why I'm hungry for breakfast sandwiches, you tell me.

  • And that's what I'll do, I'll get myself

  • a breakfast sandwich, I'm all about the BEC

  • or in my case HEC, 'cause I like ham, egg and cheese.

  • I'll even make it myself here if I got the stuff.

  • You know, I have to have...

  • Gotta have the good potato rolls, Martin's or Marty's,

  • which I didn't...

  • Hmm, is this knock-off Martin's?

  • Marty's?

  • Big soft potato roll,

  • lots and lots and lots of sesame seeds.

  • Lightly toast that in the pan, little bit of butter,

  • that way the roll stays soft.

  • Don't do it in the toaster, don't do it in the toaster oven

  • because then you're gonna get a hard roll,

  • you don't want a hard roll.

  • Fry up two eggs, medium, over medium.

  • I want a little bit of runny egg going on there.

  • Right before it's done cooking, flip,

  • squirt of water, cheese, cover.

  • That's gonna melt your cheese, it's gonna steam the eggs

  • and finish them cooking.

  • In another pan I'm generally frying up a slice of ham

  • or some bacon or something like that.

  • Ga, ga, ga, tale as old as time.

  • BEC, HEC, breakfast sandwich.

  • That, or you know, if I'm really out of commission

  • (laughing)

  • then I'm ordering in from some place like Black Seed

  • or Zucker's or any of these New York bagel spots

  • and then by the afternoon I'm ready to, okay,

  • maybe I'll start being a little bit healthier again.

  • Have a healthy lunch, one of these bowls,

  • then by the evening I'm ready to party again.

  • If I'm not doing Italian then I'm generally gonna go

  • either Japanese

  • or Vietnamese

  • or some kind of noodley, soupy, sushi kind of thing.

  • Sushi snobs will make fun of me for this

  • but I love Sugarfish, it's really good,

  • the fish always tastes really sweet and clean.

  • That'll be Saturday and then Sunday

  • is kind of the tempering, get back into

  • the normal flow of things day

  • and just tempering myself for oh God, Monday's coming,

  • here we go.

  • If I'm making my cheat meals at home,

  • it's typically gonna be pasta, a carbonara in particular.

  • With the carbonara I will either make fresh pasta

  • or I will use something, some big, really thick spaghetti

  • or bucatini, something with a lot of chew to it

  • and something that I'll cook really al dente

  • and I can twist it up into a nice nest

  • and if I made it out to my favorite butcher Pino's,

  • Pino's Prime Meats over in the East Village,

  • generally while I'm there if they have guanciale,

  • I'm gonna buy a slab of it and be like,

  • I'm saving you for the weekend and I'll make the carbonara

  • with some really nice orangey yolked eggs

  • and some guanciale and a whole bunch