Binging with Babish: Curb Your Enthusiasm Special

Binging with Babish: Curb Your Enthusiasm Special

Larry: I’m the guy… who goes around… telling people… that my grandfather… invented the Cobb salad! Larry: Mmm. Jeff: I’ve never had chicken like this. Larry: I don’t know what the hell they’re doing. Jeff: I don’t know. It’s nothing like anything I’ve ever even tasted. Ted: What’s in my new sandwich? Larry: Oh? Okay? It’s um… You got whitefish and sable. Ted: No condiments? Jeff: Cream cheese, capers. Larry: There may be some capers. I’m not sure. If you don’t like them, you can brush them off. That’s not a big deal. Jeff: Onions. Ted: That sounds awful. Hey, what’s up guys? Welcome back to Binging with Babish, where this week we’re taking a look at foods from Curb Your Enthusiasm. Now, I think the Larry David sandwich could only possibly work on a toasted bagel so, let’s start with the whitefish salad. I could make this stuff myself, but I live in New York City, so why the hell would I do that? Some smoked sable, some sliced white onions (don’t order this sandwich on a first, second or third date), a smear of cream cheese, and a sprinkling of capers. Top it up with the toasted bagel half. It’s essential that you toast this sandwich; you need something crisp to stand up to all the mush. Let’s get that all-important cross-section (kind of unimpressive as far as this show goes), and try a bite, and I got to say this was really, really, really good. I am not a smoked fish fan but the sandwich was tangy, smoky, and funky in all the best possible ways. To see if he made an error in judgment, let’s make the Ted Danson sandwich, which is gonna start with coleslaw. We’re gonna combine maybe half a cup of mayo and a few tablespoons of heavy cream, a few tablespoons of white wine vinegar, a good squeeze of lemon juice, a teaspoon or two of white sugar (a little sweetness can be very nice in coleslaw), a couple tablespoons of Greek yogurt, one crushed garlic clove, and a generous sprinkle of paprika, mustard powder, and a very generous sprinkle of the celery seed (keep your pinkie up while you shake it), before we season with a little bit of kosher salt and freshly ground pepper. Mix until completely homogeneous and then add our coleslaw mix. This is mostly cabbage with some carrots, sometimes even purple cabbage if you’re super fancy. Next up We’ve got Russian dressing which starts with equal parts horseradish sauce and mayo and maybe about half as much plain-jane ketchup. To this we’re going to add a few dashes of hot sauce, a few dashes of Worcestershire- Worcester- Worces- Worcestershire sauce, paprika and half of a small onion finely chopped. Mix to combine and refrigerate until ready to use. And now a wonderful trick that I’ve learned recently to toast bread using mayo instead of butter. That’s right; mayo spread liberally on bread yields a golden-brown crunch that simply can’t be beat. Then we’re going to heat the turkey and melt some Swiss cheese in a hot pan. Top generously with coleslaw and smear our opposing bread slice with Russian dressing. Stack it up, and it’s time for cross section number two of the day. So for me, it’s kind of like Christmas. This sandwich yields a somewhat an unimpressive cross-section, all sort of the same color and consistency throughout, but it’s pretty hard to beat the flavor of what is essentially a turkey Reuben. I’ve been eating a lot of sandwiches though recently, so how about we make something that’s a little lighter, like a salad that easily clocks over 2,000 calories. Cobb salad starts with a bed of chopped iceberg lettuce, watercress and endive, or I’m sorry, awn-DEEV. We’re gonna toss these together to make the base of our salad, and then it’s time to make the dressing, which is a very thin old world French dressing. It starts with a few tablespoons each of water, red wine vinegar, the juice of one lemon, a teaspoon of I-don’t-want-to-say-it-sauce, half a teaspoon of ground mustard, 1 or 2 teaspoons of white sugar, depending on your liking, a pinch of salt, some freshly ground pepper and 1 clove of minced, not pressed, garlic. This is a hot button issue, I’m not trying to make anybody upset. Mix until completely combined before slowly drizzling in 3/4 of a cup of canola oil while whisking constantly to create an emulsion. Lay down our salad bedrock and begin striping with different salad toppings, starting with chopped bacon, chopped hard-boiled eggs, chopped poached chicken, chopped tomatoes, crumbled Roquefort cheese, and lastly some diced avocado. I’d say this is a pretty salad, but it’s barely a salad, isn’t it? Garnish with some minced chives and serve with the dressing alongside. I love this salad for serving to a crowd because you can sort of pick and choose which toppings you want, which ones you don’t. But me, I love everything on here so I’m piling it high and then drizzling it with some of our French dressing. It also seems almost borderline traditional to serve this salad on a plate way too small to accommodate all the toppings. Seriously, Google Cobb salad and you see that they’re all just spilling off their plates. OK, so last but not least, we’re gonna try and tackle Palestinian chicken. Now, the restaurant in the show is based off of a LA chain called Zankou, so we’re gonna try and imitate their garlic sauce, but we’re going to try and make the chicken a bit more Palestinian by making Musa Khan, which is a kind of chicken that’s been marinated in a mixture of yogurt, cardamom, sumac (lots of sumac), minced shallot, lemon juice, and some chopped fresh dill. We’re going to also season that with a bit of kosher salt, (maybe a few pinches worth), a good drizzle of olive oil (that’s going to help the color later on when we’re roasting it) and a few twists of pepper. Mix to combine, and now it’s time to start prepping our chicken. We’re going to cut along each side of the spine, pulling it out so we can flatten out the bird much like we did our Thanksgiving turkey. Snap the breastbone in half and place the entire bird into a gallon storage bag or large tub (if your chicken’s too big for the bag). Add our yogurt marinade and massage to make sure that it’s evenly coated, place on a baking sheet so nothing leaks out and refrigerate for 24 hours. The yogurt works much like buttermilk, in that it has enzymes that break down the cellular walls of the chicken, making it more tender and flavorful. We’re gonna roast that bird at 450 degrees Fahrenheit for about 45 to 55 minutes, plenty of time to try and copycat Zankou’s garlic sauce, which is a Lebanese garlic sauce called toum. We’re going to peel and separate the cloves of two heads of garlic and puree in the jar of a food processor, stopping to scrape down the walls and re-pureeing until it’s a nice smooth paste. Then very, very, VERY slowly, we’re going to be drizzling in about half a cup of canola oil. To give you an idea of how slowly, this footage is sped up 5,000%. That slowly. Once we’ve added half a cup of oil, we’re gonna drizzle in a quarter cup of lemon juice and then continue to drizzle an additional half to three quarters of a cup of canola oil until we get a thick spreadable paste like this. It’s essentially a crazy garlicky eggless mayo. Meanwhile, our chicken is coming out of the oven and boy, is it a looker. Rest for a bare minimum of 10 minutes uncovered before slicing in half, carving off the thigh and drumstick and serve with a heaping helping of toum. I know that yogurt marinating is a very common method, but I was not prepared for how crisp the skin was, how juicy the meat was, how flavorful the whole thing turned out to be. Is it as good as Larry and Jeff described it on Curb Your Enthusiasm? I gotta say pretty much. Yeah, it’s the one of the best chickens I’ve ever made in my home, and I picked the whole thing clean when I thought the camera wasn’t running. [Outro music]


  1. I have a confession to make

    I used this video to make toum and then I spread it on toasted bagels for breakfast like it was butter for about a whole week

  2. Instruction unclear.. i dont wanna say its name sauce when i use is voldemort sauce.. its disgusting.. and all my friend leave me

  3. It might be surprising but endive sounds actually better in French than English. In English it just sounds gross and wrong, in French it may have that French sound, but it sounds like a real thing. (Not biased or predisposed — although I do hate English natives arrogant inability regarding French sometimes, especially in the idiotic "Les Misérab[les]" [waiting forever for the required endpart, so that it doesn't sound like some pouty idiot unable to speak a word because it's a slightly different accent]).

  4. Cobb salad – my absolute favorite “meal” sized salad. My favorite side salad has greens, sliced pear or apple, candied walnuts, a bit of bleu cheese, and a sweet and tangy vinaigrette.

  5. "I dont want to say it sauce" haha youre so annoyingly funny. I must say i thoroughly enjoy your videos as a Britt

  6. For an episode can you show all the ingredients like a make up guru, like hand behind it and way too close to the camera

  7. Hey Babish, in case you read your youtube comments, years ago a friend of mine and I came up with calling Worcestershire sauce "who's your sister" sauce. Needless to say, we got a lot of weird looks when we were talking about it at the store.

  8. Something's missing…

    Bum bum bum Meme theme plays

    Anyway, that meal looks so good, I'm already full just by watching it. Good job!

  9. Worcestershire, "wus-stir-sheer" it's not wor-che-stir-sheer it's worce-ster-shire that's the best advice I can give

  10. We made this chicken over the weekend and boy howdy, was it delicious! For drizzling the oil into the food processor, I just set up a few coffee filters inside a funnel and it worked like a charm, just fill it and let the filters do the work.

  11. As a jew I have to intervene with your preparation of the Larry David sandwich. The cream cheese should be whipped and the capers should be added on top of the whitefish, to prevent sliding (as they might do on the sable). Other than that, you have to make sure that your bagel is high quality!! A grocery store bagel will not cut it.

  12. Gotta love when my favorite chef on youtube cooks a dish from my home country, Palestine. We Palestinians don't get much recognition as a state or even as people sometimes so it's good seeing that my culture is not becoming forgotten. It's a difficult feeling to describe, thanks Babish!

  13. As a Lebanese i approves of the chicken, I was almost salivating, especially the Toum sauce
    Also it’s pronounced “Toom” like “2” + “M”, not “Taoum”

  14. Personally I like to put the Russian dressing side underneath the Turkey because the coleslaw is kind of like a sauce already and that way your taste the Russian dressing when it's melded into the bite as opposed to tasting it first

  15. I keep thinking back to this episode – I'm definitely going to try a yogurt marinade soon. I'm leaning toward not a recreation of this recipe, but a customized one – honey Greek yogurt and a ton of roasted garlic. (Roasted garlic is best garlic, IMO).

  16. Nothing grinds my gears more than the fact that some shitty little hamlet in England created a sauce that literally everyone knows. What's so special about them that their sauce gets to be in everything

  17. I always thought that i didn't know how you pronounce worcestershire because i am french, but now i understand that it is a global problem XD And great video as always ^^

  18. Replace the whitefish salad with tuna salad, the sable with salmon, and throw a tomato on there and you got yourself an awesome sandwich

  19. … I had a barbecue Cobb salad once, barbecue chicken instead of poached chicken..

    And they gave me the equivalent of the large ‘party’ serving you made.

    And I was like “that’s not finishing the clean plate club now, is it?”




  20. Old video I know …

    … but if I may …

    I must be one of very people in the world where avocado makes me physically ill/borderline allergic. Just the smell alone makes my stomach flip over. And even the smallest amount of guacamole is enough to … well …

    So, sadly, no avocado in this …

    … but I love Mexican food, too … so, for the Mexicans/Hispanics, how would one politely ask not to have anything with guacamole in one's food, without upseting the host …?

  21. Make the chicken more Palestinian

    Proceeds to free the oppressed from the false state of Israel
    الله أحباء

  22. I don't know if I can make that sauce for my family, since my mother is sensitive to garlic, but that chicken looked DIVINE!

  23. I don't wanna say it sauce. This wouldn't be so funny to me, except I had at least 6 people struggle to ask where it was today at work. One poor lady just said the one brown one that starts with a 'W'. Another asked for wort-sure source. It was an otherwise enjoyable day.

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