- Hello and welcome to "Family Recipe Battle".
- [Keith] It looks like a nightmare.
- (gasps) Oh. - See!
- The show where we take two people that love each other
and make them fight it out in the kitchen.
- I'm not helping you anymore.
- You haven't really helped me that much so far.
- I did.
- Our guest today is Becky Habersberger.
We're going to have her husband, Keith
compete against her mom, Kim
making her favorite dish.
She's not going to know whose dish is whose
and she's gonna pick one winner.
- [Keith] Here's where we're getting wild.
- (gasps) Wait, my potatoes aren't in.
- We'll find out who Becky loves more.
Who Be- whose cooking she loves more.
She loves them both equally.
- [Kim] Stir and stir and stir.
- I feel trapped.
(lively orchestral music)
- For more family recipes from our kitchen to yours,
check out the date night cookbook.
- And you guys, it is out tomorrow
- Tuesday, September 28th. - It's so exciting!
- So check it out. datenightcookbook.com.
Get your copy today.
- I think this is gonna be
a really interesting competition.
Keith likes, you know- more is more for Keith
and for Kim less is more.
So- or, mom, she told me not to call her Kim.
Oops, (laughs) messed that up right away.
- When she was little,
she had kind of quirky eating habits.
Even today, she's a little bit picky in terms of texture,
combinations of food.
- And I didn't get that from anyone in particular.
I didn't get any food pickiness
- Well, you're the one who doesn't eat-
she doesn't eat any sauce.
- No sauce?
I don't eat any dressing on my salads.
- Which of my hot sauces would you say is your favorite?
- Oh, I'm sorry, I don't like 'em.
(both laugh) - She doesn't eat any sauce.
I'm trying to build a sauce empire over here.
- Well, it's time for you to reveal your favorite dish
and today's competition.
- My favorite dish is
(orchestral crescendo)
creamy, baked potato soup.
- Mm.
- I used to have it on my birthday,
which is Memorial day weekend.
- Becky and I have never eaten this dish.
(laughs) - No!
- In our almost 10 years of being together.
- Wait, wait wait, Becky
this is your favorite dish. - Yes.
- And you've never shared it with Keith.
- I always ask to go to Panera and he always says no.
(laughing) - She wants to go to Panera.
- It's good. - Is it?
- Well, you both have 60 minutes-
- [Kim] Okay - to complete the challenge.
And then Becky will taste both dishes
with no idea whose is whose.
And one of you gets bragging rights as well as-
- $5,000 Ned? Wow! - yeah $5,000. What?
- $5,000? (laughing)
- All right, let's get started in
three, two, one-
- Go. - Go.
- "Family Recipe Battle".
- Okay. - Okay we need potatoes.
- Whenever I have this soup,
It's just very warming and very comforting.
It definitely does not skimp on any indulgences
and just kind of reminds me of home, the Midwest.
- So you're going to bake.
- I'm going to bake them.
- How hot do you want the oven?
- 450, oh thank you.
- Yeah, you know I don't know how to use it. (laughs)
It doesn't have a lot of English on it.
- What is the peace sign for? - I don't know
it looks like a steering wheel to me.
- Well, I'm excited, cause I know it's Becky's favorite.
I haven't made it for about 10 years or more.
So that might be a little difficult.
I think I could remember most everything in the ingredients.
- Now, my plan is to boil the potatoes.
And then at the end, before they're done,
I'm going to switch them over to the soup.
I'm going to make this as fatty as possible.
Let's go all the way, let's indulge hard.
I might even use the bacon fat in the roux
and then we'll put it in the bread bowl, probably.
Now, Kim, did you measure the cheese that you grated?
- Yes.
- Huh, that was not part of my plan (laughs)
Got about half a bowl of cheddar.
I'm gonna use some of this Gruyère.
Gruyère's like the richest cheese.
Apple smoked.
- (sniffs) (distorted high) Woo!
Nick I feel like you'd like this cheese.
Smell it.
- Oh yeah
Okay, we're taking a little trip around, yeah.
Do you want a little sniff? (man laughs)
- (laughs) Huh? - Ooh.
We're gonna do pecan wood smoked bacon as well.
- Ooh.
I'm making it exactly the way Becky likes it.
- Yeah? - That's my strategy.
I'm not going off the recipe at all.
- Really? - Yes.
Wow, I'm going to be making it the way I would want it.
- But it's for Becky.
- Well, I don't know if you guys saw the drag makeup video,
but Becky's really not in the business
of allowing me to win.
- I see we're still on the eyebrow.
- Okay they're- they also just moved off the eyebrows.
I don't know why over there it was a nice thing,
and over here it's condescension.
- Not an eyebrow in sight. - Ooh.
Yeah, you're covering it.
- Just immediately.
- It was a tiny bit mean.
- I think so too. - Yeah.
But that's kind of her way sometimes.
- (laughs) Sometimes.
(cool electronic music)
- All right, chef Keith, how's it going?
- Well (laughs) we've got some bacon,
we've got some potatoes.
Kind of waiting right now. - You're waiting,
okay you only have 45 minutes left.
- (gasps) Wait, my potatoes aren't in.
Doesn't the oven beep when it's-?
- It's not there yet. - Holy moly.
- We probably should've preheated the oven before. (laughs)
- So tell me what's your, what's your plan,
what's your vision? - I'll just put 'em in now.
- I have a lot of smoky flavors
- Okay. - Which- Becky historically,
doesn't like smoky flavors,
but I think it's going to work
because like bacon is supposed to be smoky.
And I think the smoky cheese
will bring out that bacon flavor.
- Do you think she's going to like it?
- I think so. - Good luck.
(coos) Hi, Kim. - Hi.
- How are you doing? - Good. How are you?
- I'm good. I'm good. - Good.
- You, look like you have a plan.
- Yes.
- I'm making my recipes exactly.
- You're trying to do it- - To, yes
- exactly by the book, - the way she loves it.
- exactly the way she remembers it.
- Unlike Keith. - [Ned] Yeah, (laughs)
going off script. - (laughs) Uh huh.
- Okay. Well, good luck. - I've done it enough times.
Thank you.
- Yes, you have 45 minutes.
- Okay, I'm scared about the time.
- There's a time limit here,
cooking under the time limit, I got experience with that.
Did not necessarily mean I'm good at it,
but I have experience with it.
You know, you, that's you know, you chose the oven method.
- What's the name of the recipe?
- Baked potato soup.
- Baked potato. - Potato soup,
yeah, I know that, but who's gonna know the difference
once it's all soft in your mouth anyhow.
- Oh you'll know the difference.
- Nah, she's never gonna tell.
- You'll know the difference.
- I think Keith's gonna have a really hard time
with the roux.
- You're starting your roux already?
- Well, I don't know. - Okay.
- I don't know! - Nope,
no, that's fine.
- He tried to make me fettuccine Alfredo,
when we first started dating, (laughs) not good.
it was a really funky texture (laughs).
- All I know is you slowly add everything
and you stir the whole time like crazy.
It gets too hot, flour turns to dough.
- And then of course he's lactose intolerant.
So I didn't see him for like an hour after that. (laughs)
- I always remember the recipe things-
it says when it starts to have a "nutty smell".
However, I put onions and bacon grease in mine.
So there's a lot of smells
and nuts would probably not be
the first one that comes to mind,
but it smells good.
- So I've got everything,
I'm just waiting for my baked potatoes.
- Why aren't you making your roux?
- I don't want to make my roux yet.
- Am I doing this way too early?
- I'm not saying.
- Is it too early-
- I tried to help you. - to make roux?
- I said, "Are you starting your roux now?"
- And I said, "Yes, I am." - And I said, "Okay"
- All right, well then you said you were worried,
- Read- yes. - because I was starting mine,
which made it feel like- - So what did that mean?
It made me feel like you were behind.
- No, I mean you're too ahead. - Worried for yourself.
Worry about yourself.
- I'm not helping you anymore.
- You haven't really helped me that much so far.
- I did
- My mom and Keith get along so well,
they're both like little knuckleheads.
So they kind of like egg each other on. (laughs)
- Can't get anybody better.
Becky and I will say "Keith, entertain us."
So he'll start juggling,
he'll do funny things with the dolls.
- Becky's parents are lovely.
Kim is very funny.
One of Becky's favorite memories
is her hitting ping pong balls at me
and saying "Run, monkey run."
- She had also had, like one cocktail
because it was my birthday and my parents don't drink.
So she was a little tipsy.
(laughs)
- Okay, well I'm going to start adding the cream then.
Very slowly, like, pinch
go, go, go, go, go, go.
- Wow. - Go, go, go.
- Oh, Kim.
It's not- it's doing the thing that I don't want it to do.
- Yeah, what's it doing?
- How did it get so gritty, so fast?
It looks like a nightmare.
It's doing that thing it does where it becomes dough.
- (gasps) Oh. - See? It became a dough.
- Well I'm winning.
- Because it's a dough. - Try a little more liquid.
- Well, I'm working on the liquid.
- No. What is that? - This is sour cream.
- No, that's not liquid.
- You want, you want me to put in this liquid?
- No - Or milk?
More milk? How much milk could there be?
- Just try a little bit more. - It's half.
- Is your heat down?
- Yeah, it's down. - It should be low.
- It's very low.
- Oh. - It's so low.
See look at it.
It's like dough.
- Keep going. - I'm going.
- Just keep going. - Keep going.
- I think, too, you got that (laughs) little whisk.
- (laughs) This whisk is- - It's like a toy!
- hilarious.
- We coulda used little toy pans.
- We should've.
It is getting better immediately,
- it just need some more milk. - Yeah.
- You have 30 minutes left.
You're halfway down with your challenge.
Keith, I see some sour cream out here.
She doesn't like sour cream. - Mm-hmm.
Sometimes you listen,
and sometimes you don't. - (laughs) Okay
- Part of the trick of being a husband.
- Mm, I would say my perspective is
most of the time you listen. - Yeah most of the time.
- And the times you don't, it doesn't work out well for you.
- They both try to sneak things in,
and they I think I don't know.
But I know.
- You could put sour cream into things, just don't tell her.
And she's gonna eat it.
And she'll like it
until she finds out there's sour cream,
and then suddenly she doesn't like it anymore.
- They're both putting sour cream in stuff,
I know it.
I can taste it, I know when it's there.
- Kim, I see that you don't have any-
- I do not have the roux made yet
- Uh huh.
- because you first make the roux
and then you add everything in.
So I'm waiting for my baked potatoes.
- Okay, well, good luck. - It'll go fast after that,
but I'm traditional.
It said "Becky's favorite baked potato soup."
- Aw, that's nice - I'm following it to a T.
- I only know how to make one favorite.
- [Kim] Because that's what she likes.
- Oh, you're not making Becky's favorite.
You're making daddy's favorite?
- Well, I'm making Keith's favorite right now.
- Keith's favorite - Uh huh.
Good luck.
- Thank you. - Thanks, Ned.
- Oh, I'm nervous about my potatoes.
(shelf crashes) They're getting there.
Jiminy Crickets.
(bright harp chords)
And then I'll take them out,
I'll peel them.
- What about the skins?
- No, I take the skins off - Where all the vitamins hide.
- The recipe does not call for the skin.
- I don't have a recipe. - But-
- You keep referring to this recipe.
- Because it's Becky's favorite recipe.
Stir and stir and stir.
- I feel trapped.
- [Man] It feels like you've been stirring-
- for a hundred years? - Yeah
- Yeah, my shoulder hurts.
Here's where we're getting wild.
- Oh boy.
Now we get some Hatch green chilies,
now, I'm not going to put many of these in.
- Hmm - Just that.
We're going to start with that.
- Okay. - Now I'm into it.
Maybe a little paprika. - Hmm?
- Nope? - Maybe?
You're using a lot of spices there, Keith.
- I'm trying to make flavors,
you know, that was Becky's one critique of you.
She said sometimes you don't use enough spice
- That's true.
- But I sometimes use too many.
- That's true.
So somewhere in the middle. - Yeah
- Maybe at the end we should combine
both of our soups together.
- Yeah. - And see if like,
- We should do half and half. - Yeah that's the true soup.
- Oh, I think I'm going to get these out.
It'll be fine.
- Oh she's touching those with her hand.
(funky guitar music)
- Let's start putting some of these potatoes.
Oh, they're hot as shit.
- (laughing) Oh God.
Why did I think that would work?
- You don't want the potatoes too mushy.
- Pretty soft.
- All right, chefs.
- Oh, hey
- You have 15 minutes left. - Okay.
- Is 15 minutes enough time to make a roux?
- I hope so.
- Very nice measuring.
- Thank you. - You're welcome.
- That's because I follow the recipe.
(Ned laughs)
- I should probably taste it too.
- I do taste some sour cream.
- Yeah, I know.
- Just make sure you don't add too much stuff.
- You're right though.
It does need some more things.
- I will be back when time is up,
but you have 15 minutes left.
- Okay, okay - All righty.
(sunny rock music)
- I think it needs more.
How's it going?
- Good. - Yeah?
- See, it only took me a few minutes to do the roux.
(whisk scraping pan)
I'm going to put the potatoes in now because she is.
(Kim and crew laughing)
- And basically just wait until she does it.
- That's the way to do it.
- It smells like baked potato soup.
It smells right.
- It's not getting hot enough to melt the cheese.
- [Ned] One minute.
- Oh yeah, bread bowl.
In he goes.
- It's nice and hot.
Sprinkling some cheese.
- We're gonna do it, we're doing it.
That is Panera.
(intense violin music)
- Ten,
nine,
eight,
seven,
six,
five,
four,
three,
two,
one.
Hands up, hands up, chefs.
- [Man] Woo. - Woo hoo.
- Congratulations. (clapping)
- Wow.
(mysterious violin music)
- Becky, we are now ready to reveal the dishes.
Now you're going to have no idea whose is whose.
Are you ready to see them?
- Yes - All right.
Open your eyes in three, two, one.
- Oh,
a bread bowl.
I can already tell whose is whose.
- (laughs) Oh, really? - (laughs) Yes.
Oh, there's something on top of this
that's definitely not my mom's.
What is that?
Does that look pleasurable to you?
- No, I'm gonna eat around that.
(laughs)
- Let's start with dish A.
- Let me get a little bit of everything on here.
(plucking cello music)
That's some good Midwestern soup right there.
I got a little potato in there.
Okay that's a really big potato.
She's been slacking on her cutting skills.
(laughs) She hasn't been practicing enough I think.
It's good, it's light.
- What about the flavor profile.
- Plain. - Plain.
- Plain, simple, this is salt, pepper,
that's it. - But you like that?
- I love it, yeah. - Oh, okay.
- Perfect.
Bringing back childhood memories.
Very light and comforting.
I think the cheese on top got a little like congealed.
I'm used to it being a little fresher looking.
And then the bacon could be a little softer.
(clanging piano effect)
I don't think I got a potato in there.
Let's see how they're cooked.
A little underdone.
- A little underdone. - A little underdone.
- Oh, I think I'm going to get these out.
- It'll be fine, (distorted low) It'll be fine.
- Now let's move on to dish B over here.
- Very Panera.
I'm going to go around the- is that chili?
This looks more like a dip (laughs)
than a soup. (laughs)
This smells like taco bell. - Oh. Oh my.
- Do you think it smells like taco bell?
- Yeah (laughs)
- Not bad.
It tastes a lot like green chilies.
- (Keith, distorted low) I think it needs more.
- It's a little- it's thick.
It's certainly thick.
Think the potatoes were-
are they diced, are they blended?
We found one, finally.
Is that the skin?
- What about the skins?
(distorted low) What about the skins?
- (distorted low) No.
- [Ned] Is that the way you like it, skin on?
- Not in soup. (Ned laughs)
- This would be a good Super Bowl dip.
- You keep saying dip.
- Yeah, I don't know that
I would (laughs) qualify it as a soup.
I really liked the bread bowl.
I think that was a very creative way to serve it.
And then I do think it's flavorful.
- There can only be one winner.
You're going to pick one of these as your favorite dish.
And then we're going to reveal who's who.
(fast paced violin outro)
I think there's a lot of great pros and cons of both.
- Yeah, I think soup A really captured
that essence of childhood that I was looking for,
that nostalgia feel.
Dish B kind of was a new take
on something I already loved,
but there really can only be one winner.
- Mm-hmm, okay - Just one.
- So right behind that curtain, we have your two loved ones.
- Oh boy, I think I am confident in choosing
dish A.
- Yippee!
(Ned and Becky laugh)
- It's your mom.
- Yay, you did it. (people applaud)
- And Becky still loves both of you, there's a lot of love
in this kitchen. - Oh yeah.
Oh Ned feels it. - Congrats to everyone.
We will see you next time on "Family Recipe Battle".
- Yay! - Make sure to subscribe
and check out the merch at tryguys.com.
datenightcookbook.com.
Get your copy today.
(upbeat rock music)
- You camera lady, though, are a stranger.
She doesn't know you.
It actually might be you.
You might be the reason she gets nervous.
How does that make you feel?
You're making my mom nervous.
No, I'm just kidding. (laughs)
You're very, you seem very nice.