100% agree! Of course if Andy became a TV chef I’d be super happy for his success but I love his down to earth nature paired with the accessibility of youtube for the masses!
So, I was introduced to Andy through his shorts and only recently started watching his long form content and he has quickly become my favorite TH-cam chef. Very down to earth and delicious recipes. I’m really looking forward to the new content in the new kitchen.
Lettuce wraps are my wife’s favorite ❤ this will need to get in the rotation. Also Andrew is cool and I don’t need him to be a tv chef he’s already perfect
Chef Andy, I know it’s not your usual video topic, but considering that you are an awesome chef and person and we value your knowledge, can you do a series on cleaning/maintaining cookware? Something like how to clean and re-season a cast iron pan, or if you like stainless vs composite?
I loved how you called yourself Andrew in the way only a mother would. Absolutely loved all of these dishes. I now use a bamboo brush for the wok as trying to swirl the oil all the way up to the top of the wok is nigh on impossible without involving my smoke alarm 🙂
Thanks to Andy and the crew for lightning fast, easily pulled together, no brainer (yet important) techniques, with readily available ingredients, lovely and delicious week night meals. These look easy and fast enough for an exhausted nurse to be able to pull off for a family. I love the burritos with the cook once, eat twice tutorial. Yep, i could eat those cold. This is real quality food that anyone can feel good about eating and serving. I knew there was a reason that i followed your channel. Thanks again. I have learned a technique or two and i have been inspired. ❤😁🤌
When I was younger i shared an apt with a chef trained in Germany who was headed for The Thai Peninsula he was a revelation to me as he was so Cheffy! As the eldest of 6 kids dining out was not something i'd been exposed to, my appreciation for mushrooms bloomed! This morning we had mushrooms on toast for breakfast with cream & onions and garlic Tarragon and a splash of wine lots of parsley and sourdough toast! heaven!
Looks great, especially the burritos is for sure something I'm going to try and make. The lettuce fold is something I actually did without knowing it was a thing, it simply seemed like a simple low-carb solution to get something crunchy and fresh in addition to my meat and veggie stirfry.
Great work Andy.. as usual an inspiration. So glad you used the mushroom soaking water. If I am doing anything with porcini, I soak them as usual, then strain them with the liquid going into a bowl, not down the sink!!! This soaking liquid is so rich, and so umami, you must not waste it, so I just put it in paper cups and stick them in to the freezer alongside my chicken stock, veggie stock etc. Next time you make a traditional risotto with mushrooms, you will use this liquid to enhance the flavour......if you finish this risotto with butter and gorgonzola (not parmesan) - you will be richly rewarded. !!!!!
The Asian recipes were great but my favourite cuisine is Mexican. First... **love** that you clarified what a Wet Burrito is. So many places here in Australia do Wet Burritos and call them Enchiladas. Second, a bit of stock might've gone ok in the beans rather than just plain water? But other than that, loved the quick refried beans! Where did you learn your utter and complete respect for Mexican Cuisine? I love it, it's one of the **MANY** reasons I adore watching you cook!
Not knocking on him, these are all great recipes for a quick dinner that look good. But I feel I must clarify for the sake of cultural respect. That the third dish is most definitely not a wet burrito, it is much closer to the US American version of enchiladas otherwise known as an "enchilada casserole" For a wet burrito, first the whole thing has to be closed up and that sauce is a bit too thick (it seems closer to an Italian style tomato sauce). To make some good red salsa you gotta use fresh tomatoes - the simplest way would be to boil tomatoes along with a jalapeno, half a peeled onion, and a couple cloves of garlic. Then once those seem tender blend all of that together with some salt, pepper, and fresh cilantro (coriander, not sure what Australia uses for the term) and possibly some lime if you think it needs it. For a wet burrito you want it to be more on the watery side so I recommend thinning the salsa out a bit with the water used to boil the veg. Hope you try this, it's a delicious way to make some real authentic salsa.
My son and I love San Choy Bow. We always put chopped chillies, fresh or bottled, chopped macadamia nuts (I can't eat peanuts) and mint on ours, once we have them in the lettuce cups, I also add some coriander leaves on mine, my son doesn't like coriander. We often put in some rice vermicelli once the meat is cooked. I could eat this at least once a week. My son usually makes it, his recipe is a bit different than yours but it is so nice.
Much appreciated Andy! I always learn SOMETHING from you and your presentation makes it all so clear and pleasant to watch. 🍜🍜👍👍 ...on the "mixation" - negative, it is not a word. I fear you've been watching too many of Marion's videos - she always invents words.
I like a bit of rice vermicelli with my San Choy Bow. It's great stuff, I make big batches of it and throw it in salads, tossed through some quick noodles etc.
Mate, for the wok, always begin with the beef!! Ready the beef, not the veggies! You've said it yourself, all meat needs some testing, we'll, that's the reason. Also, it can get help of the carry on cooking while you prepare the rest. Juices from the beef will concentrate, then you'll pour them back on the wok at the right time! Just a mere suggestion, you are the man!
Oh I spy an Andy cooks bench scraper! 👀 I especially need one of those, Chef Andy is way cooler than a TV chef by far, & my husband is my handy Andy 🤣 so it’s double bonus. Thanks for inspiration for tonight’s dinner 😊
@@agingerbeard You know, I also hang out on the fitness youtube section and the fanbase there is really so hostile and always looking for a fight, then you get back to the food section and you see a bunch of strangers just helping each other out, it's really wholesome. It impresses me everytime :)
@@vladratiu9071if you’re a meat eater, Chef Guga on TH-cam is an absolute treat to watch. It’s like a little dose of positivity every day and the food always turns out great.
Hi Andy. In a short video could you please please please make the Dizengoff mushrooms. I’m 12 and my dads loves them and I want to make them. I got your cook book for Christmas and I’ve made the Pear Tarte Tatin. Thank Lewis
I like coriander but my wife hates it, so I tried making burritos with thai basil instead. It definitely wasn't a traditional latin american flavour but it was still fairly good in a different way. Would recommend if you're a coriander = soap person
I wish I was able to hide Mushrooms(or any Veges for that matter) inside San Choy Bau! My Missus loves it(Beef San Choy Bau) but the Kids prefer it with Pork!
Yes Chef! Andy and team Legends! Definitely going to cook San Choy Bow, they looked amazing and delicious, not that the others didn't as well. My tip (not a criticism Andy 🙂) especially if you're on a limited budget, buy a cheap roasting joint, cut it into strips with the grain (as Andy showed) and then slice it as thinly as humanly possible. What you don't use freeze in portions for future recipes, and in my humble opinion will taste just as good as more expensive cuts. Peace and ❤
Food looks great! For me, I leave out the cumin-can’t stand the stuff. And for the Mexican food, like tacos and burritos, shredded cabbage instead of lettuce, is a game-changer. The cabbage is much crisper and crunchier than lettuce which wilts and get mushy. Try it some time.
You might not be a "TV chef", but I've learned more from you than any chef I've ever watched. This was a fantastic video thanks Andy and team 💙
I appreciate that, thank you!
100% agree! Of course if Andy became a TV chef I’d be super happy for his success but I love his down to earth nature paired with the accessibility of youtube for the masses!
Lots of TV chefs aren't actually chefs anyways.
Yep - totally agree
Much better than Jamie Olive Oil.
So, I was introduced to Andy through his shorts and only recently started watching his long form content and he has quickly become my favorite TH-cam chef. Very down to earth and delicious recipes. I’m really looking forward to the new content in the new kitchen.
Lettuce wraps are my wife’s favorite ❤ this will need to get in the rotation. Also Andrew is cool and I don’t need him to be a tv chef he’s already perfect
Chef Andy, I know it’s not your usual video topic, but considering that you are an awesome chef and person and we value your knowledge, can you do a series on cleaning/maintaining cookware? Something like how to clean and re-season a cast iron pan, or if you like stainless vs composite?
Man, I love that induction stovetop with the wok burner.
What make is it? I definitely need one of these 😁
@@tomassorossini4621 It piqued my interest as well, and a quick search makes me think it's a Smeg PM3953D.
Yes same!! Please let us know
@@tomassorossini4621Andy's stovetop is a Fisher and Paykel, he talks about in a video on the second channel.
@@xxCaMRocKxx can you tell me what his other channel is?
I loved how you called yourself Andrew in the way only a mother would. Absolutely loved all of these dishes. I now use a bamboo brush for the wok as trying to swirl the oil all the way up to the top of the wok is nigh on impossible without involving my smoke alarm 🙂
I caught that Andy, 'around the outside, around the outside (in my Chef John voice).'
FoodTube chefs and cooks are the new stars... and YOU are shining bright. 🌞
Thanks to Andy and the crew for lightning fast, easily pulled together, no brainer (yet important) techniques, with readily available ingredients, lovely and delicious week night meals. These look easy and fast enough for an exhausted nurse to be able to pull off for a family.
I love the burritos with the cook once, eat twice tutorial. Yep, i could eat those cold.
This is real quality food that anyone can feel good about eating and serving.
I knew there was a reason that i followed your channel.
Thanks again.
I have learned a technique or two and i have been inspired.
❤😁🤌
Thanks for watching, we appreciate it!
When I was younger i shared an apt with a chef trained in Germany who was headed for The Thai Peninsula he was a revelation to me as he was so Cheffy! As the eldest of 6 kids dining out was not something i'd been exposed to, my appreciation for mushrooms bloomed! This morning we had mushrooms on toast for breakfast with cream & onions and garlic Tarragon and a splash of wine lots of parsley and sourdough toast! heaven!
Looks great, especially the burritos is for sure something I'm going to try and make. The lettuce fold is something I actually did without knowing it was a thing, it simply seemed like a simple low-carb solution to get something crunchy and fresh in addition to my meat and veggie stirfry.
Thanks! We have a guest arriving at end of month - these meals are so easy and quick! As always, Andy you rock! 👍
Awesome! Thank you!
These quick recipes are greatly appreciated and would be welcome more in the future.
Agreed!
Ditto from me Andy.
Could you possibly make Mee Grob (Krob)? I've been asking for the recipe for a while now. Thanks.
There are loads of fantastic quick recipes on the channel, even Andy's oldest videos are great content to explore! ❤
Ditto
Quick recipes using just one ring burner for cheap meals on a camping stove 1 pan meals, please.
Thanks Andy. Bloody awesome. More smoko/lunch ideas for the tradies or lunch boxes please. Could be a video in itself!!👍👍👍
You're the best Andy! Love your vibe and energy!
My gran always used to pronounce minute steaks as though they were tiny, the alternative pronunciation of minute! So I chuckled when I heard that.
Omg that's adorable 🥹
Same
Love the way to slipped “Travel Buddy” in there, the best cooking implement for when you’re on the road.
Great work Andy.. as usual an inspiration. So glad you used the mushroom soaking water. If I am doing anything with porcini, I soak them as usual, then strain them with the liquid going into a bowl, not down the sink!!! This soaking liquid is so rich, and so umami, you must not waste it, so I just put it in paper cups and stick them in to the freezer alongside my chicken stock, veggie stock etc. Next time you make a traditional risotto with mushrooms, you will use this liquid to enhance the flavour......if you finish this risotto with butter and gorgonzola (not parmesan) - you will be richly rewarded. !!!!!
Highly practical video. Cheers Andy
Glad you take the core out of the tomato. Biggest pet peeve of pico de gallo is seeing one of those chopped pieces that has the core still.
The expression when giving the foil removal disclaimer @ 20:00, I spat out my tea.
I only discovered your channel in the last 48 hours, but I'm enjoying it immensely! Super informative and easy to follow!
Great recipes. I like that you prepare tasty, family friendly food that doesn't take many hours to make.
Thank you
The Asian recipes were great but my favourite cuisine is Mexican.
First... **love** that you clarified what a Wet Burrito is. So many places here in Australia do Wet Burritos and call them Enchiladas.
Second, a bit of stock might've gone ok in the beans rather than just plain water? But other than that, loved the quick refried beans!
Where did you learn your utter and complete respect for Mexican Cuisine? I love it, it's one of the **MANY** reasons I adore watching you cook!
Not knocking on him, these are all great recipes for a quick dinner that look good.
But I feel I must clarify for the sake of cultural respect. That the third dish is most definitely not a wet burrito, it is much closer to the US American version of enchiladas otherwise known as an "enchilada casserole"
For a wet burrito, first the whole thing has to be closed up and that sauce is a bit too thick (it seems closer to an Italian style tomato sauce).
To make some good red salsa you gotta use fresh tomatoes - the simplest way would be to boil tomatoes along with a jalapeno, half a peeled onion, and a couple cloves of garlic.
Then once those seem tender blend all of that together with some salt, pepper, and fresh cilantro (coriander, not sure what Australia uses for the term) and possibly some lime if you think it needs it. For a wet burrito you want it to be more on the watery side so I recommend thinning the salsa out a bit with the water used to boil the veg.
Hope you try this, it's a delicious way to make some real authentic salsa.
Yummy the lettuce wraps my favorite Mmmm. 😋😋😋
My son and I love San Choy Bow. We always put chopped chillies, fresh or bottled, chopped macadamia nuts (I can't eat peanuts) and mint on ours, once we have them in the lettuce cups, I also add some coriander leaves on mine, my son doesn't like coriander. We often put in some rice vermicelli once the meat is cooked. I could eat this at least once a week. My son usually makes it, his recipe is a bit different than yours but it is so nice.
looking sharp today, chef! the chow mein looking delicious, gonna give it a shot soon
epic!
Every single one of these dishes look absolutely delicious!!! Saving this video ASAP
10:48 to stretch that San choy bow further for a family you can add noodles, glass rice noodles, or even 2 min Maggi noodles.
Can’t wait to try! You have become one of my go to chefs! Thanks so much :D
Mixation is definitely a word! 😉 My mom put water chestnuts in turkey stuffing for (US) Thanksgiving at least 50 years ago. Good episode Chef
Cannot wait to do all these recipes❤
I would marinade the beef first for the chow mein just to get that takeaway type velveting finish. But yea great video as always 😄
Much appreciated Andy! I always learn SOMETHING from you and your presentation makes it all so clear and pleasant to watch. 🍜🍜👍👍
...on the "mixation" - negative, it is not a word. I fear you've been watching too many of Marion's videos - she always invents words.
I like a bit of rice vermicelli with my San Choy Bow. It's great stuff, I make big batches of it and throw it in salads, tossed through some quick noodles etc.
The peppermill you have has a cap for the bottom. You can actually just grind all of the pepper you need into it and then dump it in all at once
Mate, for the wok, always begin with the beef!! Ready the beef, not the veggies! You've said it yourself, all meat needs some testing, we'll, that's the reason. Also, it can get help of the carry on cooking while you prepare the rest. Juices from the beef will concentrate, then you'll pour them back on the wok at the right time!
Just a mere suggestion, you are the man!
Oh !! The " Round the Outside " thing ! ❤
Love your videos! Please keep them coming!
You could substitute jicama for the water chestnuts.
Oh I spy an Andy cooks bench scraper! 👀
I especially need one of those, Chef Andy is way cooler than a TV chef by far, & my husband is my handy Andy 🤣 so it’s double bonus. Thanks for inspiration for tonight’s dinner 😊
I would love to see a colab with Andy And Nat's what I recon. I think they would get along well.
I appreciate the sections cause we don't have commercial woks either!
That rolls ❤❤❤❤❤❤ I just made them and I should do this - THANK YOU ANDY AND TEAM those were amazing ❤️💙❤️💙❤️💙❤️💙
Excellent chef!
You are my favorite chef on youtube!
Same here! I also really like Olds Cool Kevmo if you are looking for a nice relaxing channel I highly recommend 😊
@@agingerbeard Just get in there and enjoy, man what a treat! Both channels are very different but also have many elements in common.
@@vladratiu9071 yes! Very different, but both guys are so genuine and love food and sharing that with people 💙 what a treat 😊
@@agingerbeard You know, I also hang out on the fitness youtube section and the fanbase there is really so hostile and always looking for a fight, then you get back to the food section and you see a bunch of strangers just helping each other out, it's really wholesome. It impresses me everytime :)
@@vladratiu9071if you’re a meat eater, Chef Guga on TH-cam is an absolute treat to watch. It’s like a little dose of positivity every day and the food always turns out great.
I usually slice or sliver my water chestnut instead of dicing them. Gives a better flavor and texture imo.
Looks amazing, all of it, but I realize I need to buy that wok now that I've put off, makes so much sense when I see you cook in it (and others)
Thanks Andy, my 6 year old loved the San Choy Bao!
ive been super lazy recently just grabbing take aways at any given opportunity thanks for the motivation
Best chef on youtube
Andy you are so cool and your content is great! Aussie Wagyu is Awesome!
Love the recipes!
My wife is a master of Asian food and uses much less oil, she uses water to blanch the whole dish and that makes the liquid also
Andy, you are cool and you're better than those TV chefs, including G. R. !
isnt the wet ones essentially an enchilada?
Thank you for saving Monday night’s “what’s for dinner” nightmare!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
❤ Amazing...I am on the lettuce wraps as I write....greetings from Chicago..love your swagger, love your style!
You are cool, and better than a TV chef, Andrew 😎
Andy is the goat.
Hi Andy.
In a short video could you please please please make the Dizengoff mushrooms. I’m 12 and my dads loves them and I want to make them.
I got your cook book for Christmas and I’ve made the Pear Tarte Tatin.
Thank
Lewis
I like coriander but my wife hates it, so I tried making burritos with thai basil instead. It definitely wasn't a traditional latin american flavour but it was still fairly good in a different way. Would recommend if you're a coriander = soap person
velvet the beef for the noodle dish imo, but obviously that's not 15 minute friendly
I wish I was able to hide Mushrooms(or any Veges for that matter) inside San Choy Bau!
My Missus loves it(Beef San Choy Bau) but the Kids prefer it with Pork!
I love yuk sung! But instead of pork minc, chicken and prawn tastes much better
If you take out the centre distribution plate on that gas stove you should get a nice big flame.
Great video Andy. Some really good options
Chow Mein my favourite
Beautifully done, sir.
I can't wait to try the lettuce wraps!
Where are the jalapeno or serrano peppers in the pico de gallo? We make our refried beans with pinto beans in deep South Texas!
Glorious! Still hoping for an Ineos video!
Love the Chef John reference!
Delicious meals!
Calling an enchilada a wet burrito made me giggle.
Right?! Can't wait for the reaction from Mexico :D
Thanks Andy! These look great. As always the tips you provide make all the difference. Looking forward to trying that wet burrito recipe.
You're cooler than any TV chef my dude
Yes Chef! Andy and team Legends! Definitely going to cook San Choy Bow, they looked amazing and delicious, not that the others didn't as well.
My tip (not a criticism Andy 🙂) especially if you're on a limited budget, buy a cheap roasting joint, cut it into strips with the grain (as Andy showed) and then slice it as thinly as humanly possible. What you don't use freeze in portions for future recipes, and in my humble opinion will taste just as good as more expensive cuts. Peace and ❤
thanks legend
stoonning indeed mate!
In the philippines we call it pansit canton...thanks chef
Food looks great! For me, I leave out the cumin-can’t stand the stuff. And for the Mexican food, like tacos and burritos, shredded cabbage instead of lettuce, is a game-changer. The cabbage is much crisper and crunchier than lettuce which wilts and get mushy. Try it some time.
Chow mein! looks yummy
I really like these kind of noodles
Hey Andy, do you have a book out in the UK? Great videos really easy to follow by the way.
love aussie beef and MLA
Really enjoyed this!!!!! 😃👍
Mixation is a word used by Shaun from Instagram
I can't wait to get beef with Andy...
Whats that kettle you have there? The spout is perfect for pouring. Id like to buy one. 👍
Nice kitchen, modern and stylish
Just in time for the grocery list
Exactly the episodes need
Yummy Tummy
Andy, amazing brother!
He handles boiling water so calmly, like bro just casually tosses the noodles in the water😂😂😂
May not be a tv chef... but I watch This, not tv chefs 😎. Love your work mate!
Also, are you a fellow kiwi by chance?
Maaaaaate…you’ve gotta add sesame oil to the chow mein noodles. It’s gonna take everything up a notch.
Stunning.. you worked with some scousers then chef?
Great recipes. Unrelated, but what type of house plant is that in the corner?
Chef Jean Pierre would like to have a moment with you to discuss your micro plane technique.
Yummy