Lettuce would be an interesting and potentially very useful episode as many of us prob find ourselves with 9lbs of lettuce and not wanting 9lbs of salad. I know there are some underutilized cooked lettuce dishes that could be interesting to explore
green pasta here in italy was traditionally also made with nettles, nowadays a lot of people use spinach to achieve the colour because nettles are more of a hassle to obtain. very cool video
@@keiranbbb yes and they are highly nutritious too! My mom uses thick rubber gloves when cutting them and cleaning them. Just blanching them in hot water takes the sting away after that.
Palak (Spinach) Paneer, when made properly balancing the bitterness of the spinach, is heavenly. This is the thing of this recipe: you either make it heavenly or you end up making it inedible. There is nothing in between both the parameters.
As an Indian I make Palak Paneer on regular basis. Sometimes I skip the paneer and add the gravy to rice to make Palak rice with spiced potatoes on top. It's delicious.
Really interesting: As a European, spinach is not something that is bitter. In fact, when picking it from the garden, its very subtle to almost bland. I really prefer rocket when raw. Spinach rarely gets some side-taste to it when cooking. As another commenter suggested, there seems to be quite a difference between Palak and Western spinach
Palak paneer is one of those Indian dishes I think everyone tries to make, but with personal experience, despite its simplicity, you can either nail it, or you destroy it entirely. Generally most Indian dishes aren’t allowed to rest like you would do meat, because most vegetarian dishes, the flavours of the vegetables intensify with time, and with spinach, especially in Palak paneer, it’s not something you want because of how insanely bitter it can get. Hence why we add the cream. One it’s a thickener, and certainly makes the sauce a lot more rich. Two it nicely balances out the spices and the strong flavour of the spinach itself, so that, if you do eat it after letting it sit, the flavour doesn’t intensify too much, which normally results in the spinach overpowering the rest of the flavourings. I guess the major reason Andrew may not have faced that problem is because he’s using American native spinach and not Palak exactly (the Indian variety of spinach used specifically for this dish). Though I do love me some experiments in the kitchen.
Palak paneer has never gotten bitter for me after resting. I've even eaten leftovers the next day straight out of the fridge and had no noticable off flavors.
@@adityasivaram6175 I use the keerai sold as palak that we get in Chennai ¯\_(ツ)_/¯ or maybe it's genetic like the coriander tasting like soap thing and I just don't have the thing? No keerai tastes bitter to me after resting unless it's originally bitter, like radish or methi.
I would love to see an episode dedicated to legumes since it's widely available everywhere, and most often sold dried, in bulk and probably cheap if bought by the dozen. A full course meal with each dish having legumes as an ingredient would be fun to watch and would likely entice others to try to recreate those dishes.
"it's that necessity and invention that's important when making anything, it's not "What's the tastiest thing I can eat," but "How can I make what I'm eating the tastiest?". Andrew really giving life lessons
i think rice would be super interesting given the huge diversity of rice options and all of the different cultures that have different rice dishes and other treats made from rice that aren't just cooked rice w things added but like, a bigger transformation of the rice
As a greek, I can say your spanakopita looks delicious and I'm sure it tastes delicious as well. A trick I learned from my grandmother, who was famous in our village for her spanakopita, is to spill some water on top midway cooking, just before the filo starts to brown, so it gets a glossier look.
Your observation about the tortelli is very accurate I think. I have a tiny vegetable garden. 10x10 in american feet, but still I'm getting the feeling my summer is all going to be lettuce, swiss chard, zucchini, and lettuce again. I have so much food! And with grocery prices what they are, I'm going to do my damndest to shoehorn these 3 veggies into every freaking meal I can. Can't wait until bean harvesting time...
"How can I make what I'm eating - (or having at hand)- the tastiest?" .. great one! really appreciate this series, Andrews amazing love for products and calming voice! :)
Hey Andrew, for the next videos maybe try cooking Apples and Carrots cause there are a lot of varieties available for both of them, plus as ingredients they are super versatile in sweet and savoury dishes. As a slight curveball try cooking with Coconuts, there are different varieties and I'd like to see what you come up with.
I am so glad I stopped ignoring this series. I always had thought this was a "How I cooked 20 lbs of spinach into one giant spinach tortellini," for example. So now that I understand it's one ingredient cooked a whole bunch of ways, I can binge-watch these. 🙂 I love spinach and all these recipes look great. I'll use the first one as my go-to, as it is so easy and so flavorsome. Thanks!
I love eating and making the Japanese dish gomaae, it didn't necessarily have to be with spinach, but it's usually blanched spinach with a black/white sesame sauce. The recipe from Just One Cookbook is pretty good!
Hi Andrew, how about using eggplant as the main ingredient? Eggplants are widely used in asian cuisines but I am curious how it can also creatively be used in western cuisines as I don't see them being used that often.
Eggplants are used a lot in Mediterranean cuisine, including European Mediterranean cuisine, some famous recipes are melanzane a la parmigiana, moussaka, ratatouille, pasta a la Norma, caponata, involtini di melanzane, berenjenas Fritas con miel, melitzanes papoutsakia….. (I hope I spelled this all correctly since the names are in Italian, Greek, French, Spanish…). My list is slanted towards Italian recipes since that is the Mediterranean cuisine I know best.
My favorite recipe with spinach is goma-ae : welted greens served cold, topped with a creamy sauce made of tahini, soy sauce and a bit of sugar. Tried it at my ramen restaurant and started to make it at home, it's real easy!
Nice episode! I was actually looking forward to seeing you try efo riro. It's a Nigerian spinach stew that you'd eat with rice. A close friend told me the basics of how to make efo riro with fish, but there's a lot of variation for this stew. Really delicious dish, and it helped me get more iron in my diet. Worth a try!
whenever I make a paneer dish, I always toast the paneer with some ghee or butter before adding it to the gravy for a fuller, nuttier flavor. highly recommend! :)
Adding the spinach to the pasta dough also does two things, provides a color asthetic to an otherwise beige dish and adds in the nutrients of the greens.
I have an eating disorder and have been wanting to introduce spinach in my diet so this came at a great time! His channel has helped me a lot with my disorder and becoming comfortable in food. It's nice to see how versatile vegetables can be. If you don't like them one way there are so many other ways to do it. And there are so many cultures that have created it the way you like it. Just gotta look out there.
@@dragonit6836 Thank you?😅 Easier said than done. I wish I could hop in and try any food I wanted to give it the respect it deserves. Disorders, can't fix'em fast. But for now his channels and others like it are great ways to at least learn different foods and gain an understanding of other cultures palettes.
There's a recipe I stumbled across called potato pie. You can make individual pies or a giant pie for a crowd. It's layers of filo pastry around the following: 1/8 inch slices of cooked potato, sauteed garlic spinach, and baked tomato halves. So you layer your veggies on the pastry and layer more pastry on top. A very light but crowd pleasing meal option.
These videos are the best! I live alone and love to cook. When I buy a vegetable or bag of a vegetables there's usually enough to make several meals around it, so it's really nice to see these videos for inspiration.
I wanna see Andrew cook some beets. I remember him saying that beets and poppy seeds are a super important culinary pairing in Ukrainian food in a Worth It episode. I think that would be super cool to see some of those! :)
Mangoes would be a great ingredient for this series. It's almost December and we get a surplus of mangoes in my hometown, many just go to waste. I'd love to know how we can "make what we have the tastiest" A savoury or preservative take would be amazing. I love this series 🥂
Hey Andrew, great video - would love for you to expand on these videos! A video like this could be like a teaser and then you drop each dish in a separate video with a little more depth discussion of the technique, the process, the full ingredients list, etc. Great work!
I absolutely LOVE this series. It would be interesting to see if you could incorperate some frozen versions of the food, as well. Frozen spinach can be a much more accessible option and could be a good hack on a lot of these recipes. Similar thoughts on the cauliflower episode, as well!
I highly highly recommend making spinach rice, which is simply cooked rice, heavy cream (i usually use a cup per two cups of rice), melted butter (less than half a cup), and garlic, Parmesan, spinach, and salt n pepper to your liking. I have no clue where this recipe is from, my mom would just make it for me all the time.
10:44 I'm so glad you touched on this topic! I think using spinach as a natural food colouring is a gimmick, just to be able to call it "green" whatever. However, the way you interpreted it makes perfect sense.
oh woow that third one is GREEN amused me so much! here in Brasil we have a dish called cuxá, its made with a bitter leaf called vinagreira (or azedinha, depends on the state), salt dried shimp, and some other things, this one reminded of cuxá, very pretty
This series is a next level, It gave me many ideas that I told my mother about so she could change the way she makes food and experience new flavors with the same boring ingredients.. Thank you
this is my favorite series on this channel and for a future episode i'd love to see andrew cooking with cheese! cheese is delicious and super versatile, too. :) there are so many different cheeses around the world that are utilized in different dishes in different countries and cultures. you can put cheese on a cheese board with tasty things to accompany it. you can put cheese in a dish you're going to bake, like a pie or a pastie! you can make cheese sauces and dips, or you can stuff other ingredients with cheese. some cheeses are hard, others soft. some crumble and some melt better than others, and some are best simply shaved into a sandwich. i bet there are so many dishes that i've never heard of that use cheeses that i've never heard of (or familiar ones, of course) in a fantastic way, so discovering some of those with andrew would be cool. :D i just love cheese.
Just noticed something in the name of the channel, The full form is "About to Eat" and then the short form says "ATE" kind of in the past tense. Who thought of thisss??! so cool! Btw loved the video and specially that stuffed chicken!
A version of Spanakopita is actually quite popular here, probably also around other parts of Europe. Most people will use frozen spinach and premade pastry which makes is really accessible. Fresh spinach is so expensive in comparison
Had a very interesting dish in southern France. Esentially imagine a strudel and swap out the apples for spinach cooked in milk (I think thats how you get there) with heavy dusting of sugar on top. Was surprisingly delicious!
Hey Andrew! Here in Brazil, precisely at the time of year when I write this message, we have a very traditional holiday, which would be our midsummer festival, but for us it is in winter, this holiday is Festa Junina, and it is tradition to have a lot of food made with corn, and I believe it's an amazing ingredient that can be part of desserts, main dishes and even sauces.
Skinning that chicken reminded me of my Polish mother who used to skin the chicken, then make a meatloaf out of the chicken and stuff it back into the skin. It was amazing. No spinach but Babcia was the greatest cook ever.
That is a genius idea 🙏 I dont eat meat but for sure will recommend this to my family. I am from Poland and never heard of such a dish at least in my region, only about round meatloafs with gravy 🤔
For many years, for my mom and dad's anniversary, I made a spinach lasagna. The noodles were classic plain noodles, but the ricotta cheese filling had ricotta, spinach, parmesan cheese, eggs, nutmeg, salt and pepper to taste. The tagu/ sauce also had Italian sausage in it. Every year I could afford it, I would make two pans and give a pan away to the homeless shelter.
I really want to see you cook a lot of beets, mainly so you can make that borscht recipe you did a few years ago again! it was such a pretty dish. also the colours on beet dishes are always marvelous so that would be a really cool episode.
Top content! Best cooking channel on YT! Most likeable, down to earth personalities out there! Lots of things you'll want to and will actually be able to try out yourself!
You should make a video using peppercorns! There are so many different kinds, and lots of ways to use them in cooking besides just as a final seasoning :)
I have recently made the discovery that I really enjoy spinach feta omelettes/egg wraps, and so these recipes I will definitely have to try. Thanks Andrew! :)
You can also add some corn kernels in palak paneer after you have added the puréed spinach, either blitz them in a blender or you can also add the boiled kernels straight, it adds a bit of sweet flavour which helps to cut through the bitterness of the spinach. That's how my mom makes it and it tastes heavenly with chappatis✨😌
This isn't an ingredient idea, but what about a week of repurposing a dish? Start off on Monday with a meal and turning it into a different one each day of the week until Friday
how about: How I cooked "x lbs" of rice? Its a fairly basic canvas that is filling and essential to multiple cultures. I would love to see what you come up with!
Spinach rice is something my parents both make whenever we have spinach in the fridge. They make it by making a simple curry out of the spinach then adding it to a pot of washed rice in a rice cooker and adding dried chili, some cloves and whatever dried herbs they want then leaving it to cook. Once done, mix the rice together and let it be for a while. Once the steam has disapated thats when you know its ready to eat
How about algae? They're basically the equivalent to mushrooms in terms of flavor booster (umami). Maybe Rie and/or Sean could teach you a thing or two.
You've done an excellent job with the spanakopita, your Greek wife should be proud! Well done Andrew :) Next time you can try putting some sesame seeds and/or black seeds (nigella seeds) on top. The latter is not traditional but I found that it pairs amazingly well with most greek (and other) pies!
Lol. Been waiting to see if my guess of 9 pounds of spinach was right all week. And glad it was, I am curious to see other ways to cook it. Maybe in tiers - basic , medium ,fancy? 😊
If you ever do peppers, there’s a really nice pepper sauce recipe for pasta from “not another cooking show”. I was honesty amazed at how the sauce tasted. It was pretty unique, for me at least.
Love this series Andrew. I think expanding into less 'American' ingredients would be interesting. Especially since you tend to cook recipes from different cultures, it would be cool to see ingredients from different cultures. Maybe do a 'How I cooked 10 pounds of Yuzu'
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
"It's not 'Whats the tastiest thing I can eat' but, 'how can I make what I'm eating the tastiest' "
Need this quote in my kitchen.
it is such a good quote
They need to put that on shirt in their merch shop
It is a great quote, and such an ‘Andrew’ thing to say. I love it.
@@Brooksie603 agreed, ATE I would love this merch!
Consoomerism made us biches.
9 pounds of spinach so... 1 serving after being cooked right?
Hahaha!
Servings: 0.5 per 9 lbs
Deeeeaaad!!
Exactly! 😅 Saar
😂
This is my favorite series. Andrew looks so much happier and in his element on this channel!
But you like worth it right? 🤨
@@icelogical1239 Hows that relevant to what they said?
@@icelogical1239 no！！！ hahah i only like this
@@chuckenergy so you are saying you don't like worth it?
@@icelogical1239 hahahhaha nooo
Lettuce would be an interesting and potentially very useful episode as many of us prob find ourselves with 9lbs of lettuce and not wanting 9lbs of salad. I know there are some underutilized cooked lettuce dishes that could be interesting to explore
Couldn’t do this in Australia at the moment. Lettuce costs $10 a head lol. 🦘🥬💰
@@shiraleeana grow you own
I generally just toss it into a nearly empty kimchi jar and letting it get kimchi-fied
@@DavidGonzalez-zl3dz soooo smart!!!
@@shiraleeana So is ginger!! Oh goodness. Insane. Lettuce grow our own lettuce.
green pasta here in italy was traditionally also made with nettles, nowadays a lot of people use spinach to achieve the colour because nettles are more of a hassle to obtain. very cool video
I didn't know nettles were edible! 😮How on earth did they prepare them to make them not mean and stingy?
@@keiranbbb yes and they are highly nutritious too! My mom uses thick rubber gloves when cutting them and cleaning them. Just blanching them in hot water takes the sting away after that.
@@rai302 that’s so cool! Thanks for sharing
@@keiranbbb they also make a nice tea
Nettles are very healthy. You have to boil them in salted water to take away the sting and bitterness.
Palak (Spinach) Paneer, when made properly balancing the bitterness of the spinach, is heavenly. This is the thing of this recipe: you either make it heavenly or you end up making it inedible. There is nothing in between both the parameters.
As an Indian I make Palak Paneer on regular basis. Sometimes I skip the paneer and add the gravy to rice to make Palak rice with spiced potatoes on top. It's delicious.
Really interesting: As a European, spinach is not something that is bitter. In fact, when picking it from the garden, its very subtle to almost bland. I really prefer rocket when raw. Spinach rarely gets some side-taste to it when cooking.
As another commenter suggested, there seems to be quite a difference between Palak and Western spinach
Palak paneer is one of those Indian dishes I think everyone tries to make, but with personal experience, despite its simplicity, you can either nail it, or you destroy it entirely. Generally most Indian dishes aren’t allowed to rest like you would do meat, because most vegetarian dishes, the flavours of the vegetables intensify with time, and with spinach, especially in Palak paneer, it’s not something you want because of how insanely bitter it can get. Hence why we add the cream. One it’s a thickener, and certainly makes the sauce a lot more rich. Two it nicely balances out the spices and the strong flavour of the spinach itself, so that, if you do eat it after letting it sit, the flavour doesn’t intensify too much, which normally results in the spinach overpowering the rest of the flavourings. I guess the major reason Andrew may not have faced that problem is because he’s using American native spinach and not Palak exactly (the Indian variety of spinach used specifically for this dish). Though I do love me some experiments in the kitchen.
Another excellent trick to round out the bitterness is a handful of fresh or frozen green peas before pureeing. Brightens the green quite nicely too.
Palak paneer has never gotten bitter for me after resting. I've even eaten leftovers the next day straight out of the fridge and had no noticable off flavors.
@@GirishManjunathMusic maybe it’s just me or maybe you and I used different types of spinach. Cause it always ends up bitter for me.
@@EternaltheGrey yeah but personally don’t really like peas myself. Flavour is a little weird to me
@@adityasivaram6175 I use the keerai sold as palak that we get in Chennai ¯\_(ツ)_/¯ or maybe it's genetic like the coriander tasting like soap thing and I just don't have the thing? No keerai tastes bitter to me after resting unless it's originally bitter, like radish or methi.
I would love to see an episode dedicated to legumes since it's widely available everywhere, and most often sold dried, in bulk and probably cheap if bought by the dozen. A full course meal with each dish having legumes as an ingredient would be fun to watch and would likely entice others to try to recreate those dishes.
"it's that necessity and invention that's important when making anything, it's not "What's the tastiest thing I can eat," but "How can I make what I'm eating the tastiest?".
Andrew really giving life lessons
i think rice would be super interesting given the huge diversity of rice options and all of the different cultures that have different rice dishes and other treats made from rice that aren't just cooked rice w things added but like, a bigger transformation of the rice
As a greek, I can say your spanakopita looks delicious and I'm sure it tastes delicious as well. A trick I learned from my grandmother, who was famous in our village for her spanakopita, is to spill some water on top midway cooking, just before the filo starts to brown, so it gets a glossier look.
Your observation about the tortelli is very accurate I think. I have a tiny vegetable garden. 10x10 in american feet, but still I'm getting the feeling my summer is all going to be lettuce, swiss chard, zucchini, and lettuce again. I have so much food! And with grocery prices what they are, I'm going to do my damndest to shoehorn these 3 veggies into every freaking meal I can. Can't wait until bean harvesting time...
"How can I make what I'm eating - (or having at hand)- the tastiest?" .. great one! really appreciate this series, Andrews amazing love for products and calming voice! :)
Hey Andrew, for the next videos maybe try cooking Apples and Carrots cause there are a lot of varieties available for both of them, plus as ingredients they are super versatile in sweet and savoury dishes. As a slight curveball try cooking with Coconuts, there are different varieties and I'd like to see what you come up with.
I think he already did carrots
Was just about to suggest apples! Beat me to it
Carrots 😍😍😍
Coconuts would be so good! Some coconut sweetbread or Callao
I am so glad I stopped ignoring this series. I always had thought this was a "How I cooked 20 lbs of spinach into one giant spinach tortellini," for example. So now that I understand it's one ingredient cooked a whole bunch of ways, I can binge-watch these. 🙂
I love spinach and all these recipes look great. I'll use the first one as my go-to, as it is so easy and so flavorsome. Thanks!
I love eating and making the Japanese dish gomaae, it didn't necessarily have to be with spinach, but it's usually blanched spinach with a black/white sesame sauce. The recipe from Just One Cookbook is pretty good!
Hi Andrew, how about using eggplant as the main ingredient? Eggplants are widely used in asian cuisines but I am curious how it can also creatively be used in western cuisines as I don't see them being used that often.
Eggplants are used a lot in Mediterranean cuisine, including European Mediterranean cuisine, some famous recipes are melanzane a la parmigiana, moussaka, ratatouille, pasta a la Norma, caponata, involtini di melanzane, berenjenas Fritas con miel, melitzanes papoutsakia….. (I hope I spelled this all correctly since the names are in Italian, Greek, French, Spanish…). My list is slanted towards Italian recipes since that is the Mediterranean cuisine I know best.
Very common in Southern European and Middle Eastern cuisines.
Your wish has been granted.
Andrew that spanakopita was reminding me of my grandmother's you did an amazing job. Thank you so much for sharing it.
I’d love to see you cook with beets! Not a lot of people know or love them, and as a Polish American, I think they’re delish!
My favorite recipe with spinach is goma-ae : welted greens served cold, topped with a creamy sauce made of tahini, soy sauce and a bit of sugar. Tried it at my ramen restaurant and started to make it at home, it's real easy!
I love this channel's content, Its wonderful because its a learning process for Andrew too! and he has amazing perspectives on flavour and texture!!!
This channel never fails to inspire creativity in cooking. Thank you.
Nice episode! I was actually looking forward to seeing you try efo riro. It's a Nigerian spinach stew that you'd eat with rice. A close friend told me the basics of how to make efo riro with fish, but there's a lot of variation for this stew. Really delicious dish, and it helped me get more iron in my diet. Worth a try!
whenever I make a paneer dish, I always toast the paneer with some ghee or butter before adding it to the gravy for a fuller, nuttier flavor. highly recommend! :)
this was such a nice philosophy though that made me think differently about cooking food. about making your ingredients the tastiest they can be
Love this series. I was in awe at your preparation of the whole chicken for the chicken ballotine. The way you deboned it was amazing!!
Every time I watch Andrew's videos, I always find myself appreciating how simple and beautiful his kitchen is. It's so calming.
Adding the spinach to the pasta dough also does two things, provides a color asthetic to an otherwise beige dish and adds in the nutrients of the greens.
I love using spinach/nettle pasta for cacio e pepe for this exact reason!
I swear this was the most satisfying videos I've seen in the channel.
Hey everyone, I cooked 90lbs of spinach. Check it out.
*holds up 1 teaspoon of cooked spinach*
I would love this with cabbage. When buying mistery/vegetable boxes, there's usually so much more cabbage than a normal person can cook and eat.
I have an eating disorder and have been wanting to introduce spinach in my diet so this came at a great time! His channel has helped me a lot with my disorder and becoming comfortable in food.
It's nice to see how versatile vegetables can be. If you don't like them one way there are so many other ways to do it. And there are so many cultures that have created it the way you like it. Just gotta look out there.
God bless you dude, your still unique just like the rest of us(not being rude)
@@dragonit6836 Thank you?😅 Easier said than done. I wish I could hop in and try any food I wanted to give it the respect it deserves.
Disorders, can't fix'em fast. But for now his channels and others like it are great ways to at least learn different foods and gain an understanding of other cultures palettes.
@@ariannasilva4462 oh,ok
holy crap. andrew peeling the chicken in dish #2 was super satisfying
This series of "how I cook" videos are the best thing on TH-cam right now
really just the best cooking series out there
no frills, no fuss, just exploring and teaching
awesome stuff
There's a recipe I stumbled across called potato pie. You can make individual pies or a giant pie for a crowd. It's layers of filo pastry around the following: 1/8 inch slices of cooked potato, sauteed garlic spinach, and baked tomato halves. So you layer your veggies on the pastry and layer more pastry on top. A very light but crowd pleasing meal option.
These videos are the best! I live alone and love to cook. When I buy a vegetable or bag of a vegetables there's usually enough to make several meals around it, so it's really nice to see these videos for inspiration.
This series is so satisfying! Please keep making it!
Again, I love this series! Can't wait to try all of these recipes.
these are genuinely my favorite videos
I wanna see Andrew cook some beets. I remember him saying that beets and poppy seeds are a super important culinary pairing in Ukrainian food in a Worth It episode. I think that would be super cool to see some of those! :)
Mangoes would be a great ingredient for this series. It's almost December and we get a surplus of mangoes in my hometown, many just go to waste. I'd love to know how we can "make what we have the tastiest"
A savoury or preservative take would be amazing. I love this series 🥂
Almost December? That is 5 months away.
July 🙂 oh myyy I would love to have mangoes in the garden, it wont survive in my climate ;< they are pretty expensive here
Almost December..???
Love the addition of the Palak paneer 💝 it’s so simple and a homely comfort food
The Korean spinach side dish from Maangchi is one of my favourite ways to eat spinach. So easy and delicious!
I seriously LOVE this series
"Not what's the tastiest thing, but, how can I make what I'm eating the tastiest?"
Hey Andrew, great video - would love for you to expand on these videos! A video like this could be like a teaser and then you drop each dish in a separate video with a little more depth discussion of the technique, the process, the full ingredients list, etc. Great work!
I absolutely LOVE this series. It would be interesting to see if you could incorperate some frozen versions of the food, as well. Frozen spinach can be a much more accessible option and could be a good hack on a lot of these recipes. Similar thoughts on the cauliflower episode, as well!
I highly highly recommend making spinach rice, which is simply cooked rice, heavy cream (i usually use a cup per two cups of rice), melted butter (less than half a cup), and garlic, Parmesan, spinach, and salt n pepper to your liking. I have no clue where this recipe is from, my mom would just make it for me all the time.
In Austria we have a simple dish of creamed spinach, potatoes and a protein, usually a fried egg or sausage. It's super comforting!
10:44
I'm so glad you touched on this topic! I think using spinach as a natural food colouring is a gimmick, just to be able to call it "green" whatever. However, the way you interpreted it makes perfect sense.
oh woow that third one is GREEN amused me so much! here in Brasil we have a dish called cuxá, its made with a bitter leaf called vinagreira (or azedinha, depends on the state), salt dried shimp, and some other things, this one reminded of cuxá, very pretty
ATE is one of the best modern food “journals” in media. Keep doing what you’re doing y’all and I hope it makes waves!
This series is a next level, It gave me many ideas that I told my mother about so she could change the way she makes food and experience new flavors with the same boring ingredients..
Thank you
This guy is so philosophical about every day subjects. A real inspired and calm thinker about meaning and food.
this is my favorite series on this channel and for a future episode i'd love to see andrew cooking with cheese! cheese is delicious and super versatile, too. :) there are so many different cheeses around the world that are utilized in different dishes in different countries and cultures. you can put cheese on a cheese board with tasty things to accompany it. you can put cheese in a dish you're going to bake, like a pie or a pastie! you can make cheese sauces and dips, or you can stuff other ingredients with cheese. some cheeses are hard, others soft. some crumble and some melt better than others, and some are best simply shaved into a sandwich. i bet there are so many dishes that i've never heard of that use cheeses that i've never heard of (or familiar ones, of course) in a fantastic way, so discovering some of those with andrew would be cool. :D i just love cheese.
This series is calming to the soul
I love it
Just noticed something in the name of the channel,
The full form is "About to Eat" and then the short form says "ATE" kind of in the past tense. Who thought of thisss??! so cool! Btw loved the video and specially that stuffed chicken!
A version of Spanakopita is actually quite popular here, probably also around other parts of Europe. Most people will use frozen spinach and premade pastry which makes is really accessible. Fresh spinach is so expensive in comparison
I could binge watch this series for 12 hours. Still hoping for the cucumber episode to be next.
Andrew deboning chicken 🍗 is truly a master chef !
Had a very interesting dish in southern France. Esentially imagine a strudel and swap out the apples for spinach cooked in milk (I think thats how you get there) with heavy dusting of sugar on top. Was surprisingly delicious!
Hey Andrew!
Here in Brazil, precisely at the time of year when I write this message, we have a very traditional holiday, which would be our midsummer festival, but for us it is in winter, this holiday is Festa Junina, and it is tradition to have a lot of food made with corn, and I believe it's an amazing ingredient that can be part of desserts, main dishes and even sauces.
Skinning that chicken reminded me of my Polish mother who used to skin the chicken, then make a meatloaf out of the chicken and stuff it back into the skin. It was amazing. No spinach but Babcia was the greatest cook ever.
That is a genius idea 🙏 I dont eat meat but for sure will recommend this to my family. I am from Poland and never heard of such a dish at least in my region, only about round meatloafs with gravy 🤔
For many years, for my mom and dad's anniversary, I made a spinach lasagna. The noodles were classic plain noodles, but the ricotta cheese filling had ricotta, spinach, parmesan cheese, eggs, nutmeg, salt and pepper to taste. The tagu/ sauce also had Italian sausage in it. Every year I could afford it, I would make two pans and give a pan away to the homeless shelter.
Andrew! Bravo! Everything looks delicious! Your spanakopita looks great! Much love from Greece!
I really want to see you cook a lot of beets, mainly so you can make that borscht recipe you did a few years ago again! it was such a pretty dish. also the colours on beet dishes are always marvelous so that would be a really cool episode.
Love this series. I really do, thank you.
Wow this is the best series on TH-cam man I swear
Top content! Best cooking channel on YT! Most likeable, down to earth personalities out there! Lots of things you'll want to and will actually be able to try out yourself!
You should make a video using peppercorns! There are so many different kinds, and lots of ways to use them in cooking besides just as a final seasoning :)
I have recently made the discovery that I really enjoy spinach feta omelettes/egg wraps, and so these recipes I will definitely have to try. Thanks Andrew! :)
First time watching your channel and loved the breakdown I instantly subscribed cheers
I have a love/hate relationship with spinach. I literally started to appreciate it because of Dr Oetker frozen 🍕
Cheers from San Diego California
Legendary Frozen Pizza. It is more like a cracker with spinach on it than a pizza. But whatever it is: it is perfect.
Spinach is the absolute best vegetable. Stewed Spinach is beast.
Sfeeha is my pick for another spinach dish. It's an Arab pastry that is more sour and meaty but is grounded by the spinach flavor.
You can also add some corn kernels in palak paneer after you have added the puréed spinach, either blitz them in a blender or you can also add the boiled kernels straight, it adds a bit of sweet flavour which helps to cut through the bitterness of the spinach. That's how my mom makes it and it tastes heavenly with chappatis✨😌
This series is so pleasing
You’re literally a genius. I am never disappointed when I click on one of these videos
Bruh! Feels like universe is giving me signs to order Palak Paneer tonight
This isn't an ingredient idea, but what about a week of repurposing a dish? Start off on Monday with a meal and turning it into a different one each day of the week until Friday
how about: How I cooked "x lbs" of rice? Its a fairly basic canvas that is filling and essential to multiple cultures. I would love to see what you come up with!
Spinach rice is something my parents both make whenever we have spinach in the fridge. They make it by making a simple curry out of the spinach then adding it to a pot of washed rice in a rice cooker and adding dried chili, some cloves and whatever dried herbs they want then leaving it to cook. Once done, mix the rice together and let it be for a while. Once the steam has disapated thats when you know its ready to eat
Spanakopita is the best thing ever. I knew it has to be here the moment I saw the title
I always thought adding spinach was about getting a vegetable in your meal! Love the videos
Each summer we make pesto with spinach and almonds - but leave out the cheese for freezing it in portions to enjoy over the winter.
That spinach tortelli looks incredible!
Would love to see Carrots, Chocolate, Kidney Beans, Banana, and Corn in your next videos.
I love this series so much! Looking forward to an eggplant episode? Melanzane al parmigiano, baba ganoush, caponata...
How about algae? They're basically the equivalent to mushrooms in terms of flavor booster (umami). Maybe Rie and/or Sean could teach you a thing or two.
That spanakopita came out so perfectly that I had to go back and watch the whole process again. Great job, Andrew!
You've done an excellent job with the spanakopita, your Greek wife should be proud! Well done Andrew :)
Next time you can try putting some sesame seeds and/or black seeds (nigella seeds) on top. The latter is not traditional but I found that it pairs amazingly well with most greek (and other) pies!
Lol. Been waiting to see if my guess of 9 pounds of spinach was right all week. And glad it was, I am curious to see other ways to cook it. Maybe in tiers - basic , medium ,fancy? 😊
this was amazing thank u so much for ur hardwork!
I have been making spanakopita for 50 years, and yours looked just as good although it could of used some dill or herbs to brighten it a bit.
just awesome Andrew and he just cannot miss an indian recipe in this series anyways enjoyed the video till the end
I'm pretty sad today but I opened TH-cam, saw this, and literally said *yessss!*
If you ever do peppers, there’s a really nice pepper sauce recipe for pasta from “not another cooking show”. I was honesty amazed at how the sauce tasted. It was pretty unique, for me at least.
Love this series Andrew. I think expanding into less 'American' ingredients would be interesting. Especially since you tend to cook recipes from different cultures, it would be cool to see ingredients from different cultures. Maybe do a 'How I cooked 10 pounds of Yuzu'
I highly recommend you make Goma ae. It is a Japanese dish that made me crave spinach more than I ever had before.