"What did you do at work today?"
"I repeatedly threw a cabbage at my boss."

I love seeing Babish slowly lose his grip on reality

The biggest misconception with temperature of when meat is "done" is really more when it's safe.  Temperature is not the only marker of that.  Time is also.  If you look at the FSIS Cooking Guidelines for Meat and Poultry Products Dec. 2021, you will see on page 36 of that PDF a graph of time vs temp.  If you have chicken at 145 degrees internal for 4 minutes, it's safe.  If you have it at 150 degrees for 72 seconds, it's safe.  Anything above 158 degrees is instantly lethal enough to harmful bacteria that it's safe.  That's why you can sous vide something at a low temp for a longer amount of time and it's safe.  The textures will change with temp and as proteins denature they will be irreversibly changed, so you can't soften an overcooked protein (can't unfry an egg).

Thank you. I'll never blacken chicken for a thumbnail again.

I will never stop singing the praises of the humble chicken thigh.

I lost it when the cabbage went sailing perfectly past his head, missing it by an inch, and he didn't even flinch 10:51

I'm ashamed to admit this, but when I was homeless living in a abandoned house that was falling apart, it still had running power. I had a microwave and I microwaved chicken. It's exactly how you described it.

I believe the best way to describe the "distinct microwave flavor" is that it tastes like you both steamed and dehydrated your food somehow simultaneously.

I spent half the video yelling at my TV, “Now, tell em how to REALLY make blackened chicken!!”

10:52 when the chicken is so bad, you don't even react to almost getting your head knocked clean off by a rogue flying cabbage

The only thing you messed up with the microwaved chicken was adding salt. It's too spicy.

i'm so happy the problem cabbage is a reoccurring character

Andrew is going to have trouble sleeping when all those chickens starts pecking on his doors and windows

I love how Babish is kind of weird, I can see why he used to be so professional. He might have been worried about being too weird, but I think he's a fantastic host with a lot of charm.

10:10 You can't go off of visuals or poking! Use a temperature probe!

23:48 You don't need to use a temperature probe, just use visuals and poking!

I DON'T KNOW WHAT TO BELIEVE ANYMORE

My mother was a big microwave fan, so you've given me flashbacks. Not chicken, but worse. To make spaghetti bolognese you must:
1) defrost your frozen mince in the microwave
2) add chopped tomatoes and onions to the same bowl (no salt, pepper or herbs, no draining the meat juices)
3) microwave again until the texture of a tire, and tasteless to boot
4) serve with brown spaghetti

turns green just thinking about it

Regarding the "fda trick": maintaining a food at a lower temp for longer is as safe as it reaching a higher temp, and the tables of equivalences are available. They just advertise the easiest number because most people don't want to bother with timing their cooking and resting.

telling someone that "they look like they microwave chicken" is going to be my new favourite insult, because I've never in my life seen a person do something so obscene

now if you were doing this with duck we could be talking about the mallard reaction. hehehe

Missed an opportunity to throw butter at Babish when he asked "How do butterfly"