This is something minor but I actually love how there is no background music. Often I find that background music for some things makes it seem cheesy but this show just feels to relaxing. Like friends sharing their food, which is what it is haha
I 100% agree. I also love how it seems that they finally have all of the creative control and aren't really doing this to create hype but more because they know the audience and this was the content we truly loved seeing.
17:55 This little moment between Andrew and his cat was so unexpected and funny! Especially given that this series is very sophisticated and has a beautiful minimalistic and neutral-colored aesthetic; it just looks so professional and tidy that I sometimes forget that we're all working from home, and it only makes sense that Andrew's cat would make an appearance!
In every episode: Alvin : things that can easily be made at home ❤️ Inga : restaurant style, blows off with presentation🤯 Andrew : sometimes simple and sometimes out of box 😀 I love watching these episodes😊
I’ve been making stir fried cucumbers with black vinegar, chilies and purple perilla which has been a really delicious way to cook from my garden… very recommended!
Dude I would love to see more of Andrew cooking traditional food he grew up with. Or even just him showing more Eastern European cuisine because I know SO LITTLE about the food over there
I'm polish and Andrew's mizeria made me so nostalgic. I'd love to see him cook more Ukrainian and Eastern European dishes, because I feel like especially Ukrainian and Polish cuisines are soo similar and they're very underappreciated in western mainstream
@@kasiasikora8945 i am hungarian but even I didn’t heard of it. We always made it like a quick pickle, not with diary. But I totally get the flavor profile :)
@@roseaverina Although, it is a scandinavian name and not pronounced with a K sound. Maybe there is a Taiwanese(I think she's Taiwanese) name like that aswell, but it doesn't sound like one.
@@GrebbChannel she is Taiwanese. also, it doesnt matter if its scandinavian or not. i personally hate it when people misspell my name or mispronounced it so i like to correct people and pronounce their name exactly how they introduced themselves. its not about being logical. its just basic respect for me :)
I come from a polish family and that cucumber salad Andrew made hit me with such a wave of nostalgia. We always had it at summer barbecues, but someone would usually bring one to Christmas Eve dinner too, even though it was out of season.
@@marian.p „According to legend, the dish found its way to Poland in the 1500s when an Italian princess married a Polish dignitary. The princess missed the vegetables of her homeland, so she started a garden to grow cucumbers. Crying from homesickness, she mixed those cucumbers with other Polish vegetables (like dill) to create mizeria (which means “misery” in Italian).”
I'm French and my mom does the same type of cucumber salad with some dairy that Andrew made. In our house it was often served with steamed potatoes. I like to add pickles in it !
I love andrew’s attitude towards cooking . He’s genuinely curious to learn more and more about different cuisines and methods. He likes to experiment a lot and in the end learn something different from everything he does.
Andrew's recipe reminds me of one of the German cucumber salads my mum made, we use Schmand, which is mostly likely the German version of what he describes from the Ukraine. We often ate it with fish. The other version added steamed, sliced potatoes with a oil vinegar vinaigrette and lots of dill as well.
I love how Alvin and Andrew react when Inga served the liquor😭 I like the commenterary in between each other's explanation. Alvin always gives compliment of the shot. love that. also that lil Wellington scene💞
My grandma is from Croatia and she makes a salad super similar to Andrew’s. The difference is that instead of the onion she uses garlic, and no dill! It’s super simple but absolutely delicious, one of my favourites! I love that everyone is bringing such diverse preparations of cucumber.
Elderflower and cucumber is a match made :) easiest cocktail of your life too, elderflower liqueur and Hendricks cucumber gin, plus lemon or soda or just heaps of ice.
@sparklymadamjojo, On point description, that’s it. I love it, make my own cordial when I can, found an elderberry farm, and hour and half away. Used to go during flower season. After we found it thanks to my sister’s eagle eyes spotting the flowering trees, as we drove by after apple picking from another farm. Skipped last and this year, the couple is elderly, I did not want them to get Covid-19, Delta or another Variant, via me accidentally. Found out there is a seller that sells it fresh in my city, probably from that farm, unless there is another hidden gem of a farm. Might get it from them next Elderberry🌸flower season.
@@sparklymadamjojo, You’re so blessed. My brother in law is from Germany. His mom gets it from trees there. Free, of course, because you can always find it nearby. But here it’s so hard to grow it, too. My dad planted cuttings the farmer gave us. But didn’t take. He bought this other black leaf, pink flowers variety. Baby tree. Didn’t make it through the winter. Canada is harder. Even BC, the warmest province. Unless you have the space and know how to grow them with extra care like the farmer does. The farmer is from Norway.
I'm gonna get me... a bottle of Lao Gan Ma chili crisps for Alvin's recipe a bottle of some London dry gin and a can of soda water to sub for the champange for Inga's a lot of kebabs and pitas for Andrew's That honestly sounds like a good plan for a chill weekend party with friends. Good work here guys!
The dish which Andrew made is actually very similar to a side dish called "Raita ", it is commonly served with Pulao or Biryani in Indian cuisine ! Raita is served to cool the heat brought by the spices in the Biryani. And sometimes we add Tomato and Chaat Masala to add more flavour !
My mom used to make this cucumber dish during the summer - cucumbers chopped into irregular shapes (so they don't stick to each other), soy sauce, sesame oil, and chopped raw garlic. Good at room temp, best when chilled! The cucumbers are salty and savory, and getting a hit of raw garlic was always fun - goes well with rice :D
My favourite use for cucumber is to grate it, press the water out of it, then add it to Greek yogurt along with garlic, salt, lemon and herbs to make tzatziki
Andrew when you started talking I got so excited! It’s basically the recipe my family makes and I love it! We use fresh cream and sour it with either vinegar or lemon juice. Add salt, black pepper, and slivered onions. Delicious! I’m so excited to see my culture also represented in these shows. I also love learning about other cultures as well.
Andrew's salad looks a lot like Mediterranean tzatziki. There's another Eastern European cucumber salad (mostly Baltic) that I really like: grated cucumber and carrot with vinegar and lots of black pepper and dill. Even better when it sits around a while.
My family makes a dish extremely similar to Andrew’s salad, except we use vinegar as a component in the sour cream sauce. One of my absolute favorite ways to use cucumber and a super refreshing summer side dish. Great video!!
To those who wants to try elderflower, there are juice boxes at IKEA with elderflower flavour. It's floral and sweet but very refreshing and delicious. I think they have it in the drink dispensers in the restaurants too. It's called Fläder in swedish.
As a European I was surprised Andrew had never tasted elderflower before! Elderflower syrup is, at least, common in Austria. Apparently you can also batter and fry the flowers themselves.
Can't wait to try Andrew's recipe, reminded me of a cucumber salad my mother loved from a Hungarian restaurant years ago. Looking forward to making this for her. I like that this recipe is coming from Andrew's family to my family.
I love that 2/3 of these are cucumber salads, because that was my first thought also… Andrew’s salad reminded me a lot of the way my German grandparents always made “gherkin salat” in the summers with garden cukes and chives
Andrew making mizeria made me feel so nostalgic! Polish summer Sunday lunch classic. And I really appreciate that he used what we call ogórki gruntowe (pickling cucumbers) - they have that particular flavour which reminds me of summer at my grandma's garden.
I was so excited to see the cucumber salad! My great aunt makes our family recipe which I believe is a more German variant. Very similar, except for the dairy element. I believe she uses a mixture of some kind of heavy cream and vinegar. The vinegar is my favorite part because it makes the sauce much more liquid-y, and as you said, the pro-tip is to mix it with your starch, so I always love when the liquid gets drizzled on mashed potatoes that are also in the meal!
I’m so glad you posted this video! My mom‘s family is Ukrainian as well and they would always make the cucumber salad similar to yours but with green onions instead of the dill, but they never salted them like that so I’m excited to try salting them first and then making them. Thanks for sharing!
I have always had a version of this cucumber salad in a cucumber sandwich. All the ingredients he listed but with a block of cream cheese with the dairy, dried garlic, and dried dill. It becomes much more thick and gets spread on white bread. It’s delicious!
Andrew's cucumber salad reminds me of raita. Would go so well with briyani XD but since it's Ukrainian, then maybe some grilled meats? Sorry, not familiar with Ukrainian cuisines
In my house, and I am Polish we use it like a salad. We eat it with protein and with different type of groats or such thing like potatoes. Mizeria, that what is called in Poland are also part of the typical Sunday dinner.
omgg sameeeeeeeeeee i also thought about raita after looking at andrews dish haha here in pakistan my family we legit make raita like everytime we make biryani or pulao or anything tha includes rice.personally i lovee eating raita with pulao and biryani and even daal chawal haha idk if you even know these dishes lol
Andrew, thanks for sharing this. My grandmother made this. She was Polish. I think non Slavic people never get to see this. For us it was like a table snack.
When Andrew made the cucumbers, I almost cried. That is such a nostalgic meal for me on my Dad’s side of the family (being Hungarian). We would have it at every get together and the only person that knew how to make it was my Aunt Barb. She has dementia and hasn’t cooked in YEARS. I now can carry on that tradition. I’m making it for Easter. Thank you so much. ❤️❤️❤️❤️❤️
This is how remote "zoom" enabled video content should be made. With high quality cameras and audio. Thank you. I cannot sit through another video shot on laptop cameras.
I love these episodes. Not only do I learn about new dishes I can make. But Alvin and Andrew make such nice dishes, then Inga always comes in and goes the extra mile. And they're all so happy and supportive of each other, I live it.
I’ve been looking for ways to use cucumbers recently to avoid waste after having extra produce and this was really interesting! I’ve just been eating them sliced(because I like cucumbers) but I was searching for something different outside of something like sandwiches (I’m non dairy anyway and most will have some kind of cheese). And I stumbled upon a very simple blended cucumber strawberry juice that was nice and fresh! Finding new recipes for simple ingredients like this is really helpful.
Cucumber and mint work well together if you want to flavor water, cucumber is also good with lime and Tajin sprinkled on top, sliced and chilled cucumbers are really good for puffy and red eyes as a soothing treatment, etc.
CUCUMBERS! YES! My favorite cucumber recipe is the simplest pickle: peeled, sliced thin & dressed with shoyu (soy sauce) & rice wine vinegar... but there's a twist! Usually, my family would have this alongside or atop cold cellophane noodles with roasted chicken & a warm, slightly spicy peanut (satay, now that I think about it) sauce. The play-off of textures, viscosities & flavors really pushed this dish to a whole other level.
@@Ruknabal cellophane noodles (or “glass” noodles) are usually made from mung beans, though I’ve recently found sweet potato noodles also of a similar translucent nature.
The purpose of an ice cream maker is to ensure small ice crystals are being formed rather than large chunky ones. So you end up with a smooth creamy consistency. Essentially, everytime the mixture freezes upon contact with the cold bowl, it freezes and is scraped off.
This came at the perfect time. I’m not a huge fan of cucumbers normally but we have some in the house, so this has given me some amazing ideas for how to use them!
I love this series so much. Andrew's dish reminds me of the cucumber raita I've had growing up in India. I tend to add some sliced onions, lime juice, fresh mint, fresh coriander, salt and roasted ground cumin. It's an incredible snack - but the coolness of the cucumbers and the yoghurt makes it the perfect accompaniment to biryani.
Andrew’s cucumber salad brought back so many memories for me. My family is Polish and Hungarian, so I grew up eating a version of it. Though my family had it very simple; cucumbers, salted and squeezed so they lose water, then tossed in sour cream and Hungarian paprika. Always served with chicken paprikas
I'm so glad Inga learned the egg trick and shared it. The (fresh and clean) uncooked egg should float so that a nickel or quarter-sized bit of it is above the mixture. This indicates that the sorbet mixture has the proper amount of sugar. I never use straight sugar. Instead, I use simple syrup, which is 50%sugar and 50% water cooked until the sugar dissolves. It's all very scientific, but fun! Booze in your mixture will force you to make it sweeter as it doesn't freeze (think about that bottle of vodka in your freezer).
I loved this episode! You all did an amazing job as usual ☺️ but I was wondering if you had ever considered doing another “favorite kitchen tools” episode but including the rest of the team? I’d love to see what favorite tools Inga, Rie, and Alvin use in their kitchens! ❤️❤️❤️
Funnily enough, growing up, my grandpa (directly from Poland) would make a similar cucumber salad! Usually with cucumbers right from the garden but instead of red onion, it would usually be a home grown scallion and loooots of dill. So yummy!
I really want to make like kebabs with some kind of sauce, andrew’s cucumber salad and like a baguette or something. It looks absolutely delicious and refreshing
While Inga and alvins options look awesome, I have to leave the house to buy items to make them, However Andrews, I have everything in the house already to make. My cuts where not as small or thin because no mandarin, so i just salted for another 20 mins, and same sort of results. Lovely salad. Will keep this recipe for days when I can’t be bothered to cook up anything because Aussie summers are soooooooo 🔥
Polish girl here, speaking: actually, English cucumbers work really well in a mizeria :) Also, a recipe my mom makes (each family has their own recipe, I'd say) holds the onion, uses only yoghurt as dairy base and ads a splash of white vinegar, and then a bit of sugar, to offset the acidity and saltiness. Ah, and she doesn't add the dill in, but I love dill and I wish she would. Yum!
my family has a recipe for cucumber dill dip that's kinda along the lines of Andrew's recipe! it's super easy-- just shred and drain some cucumber and combine it with yoghurt or sour cream, fresh dill, and salt and pepper to taste. goes great with curry :)
I love these series. I also love cooking but Im no, in any way, close to you guys. But this is great because it keeps motivating in making good food and gives me inspiration on my recipes. Its such a personal and authentic "cooking show" and I think thats why it gets such a cool vibe. Good on ya! Im really happy to see you guys finding other ways to express your love and art for food! Looking forward for the next episode!
Andrew's dish reminds me of something that both sides of my family make. my dad's side makes cucumber salad with onion and sour cream, my mom's side makes it with oil, vinegar, onions and tomatoes.
mizeria!! 🖤 in my family we do it the sweet-ish way, without onions, we add some salt, vinegar and sugar, then sour cream and dill, one of my favourite side dishes 🥒 tomatoes done this way taste great too, just without the dill
I grew up with almost the same cucumber salad. The cucumber and and sliced sweet onions are marinated in vinegar, drain, then you add sour cream, salt, and, pepper.
Cucumber is great for quick dishes. Raita with yogourt. Just in any kind of salad. I find the little cucumbers more refreshing, but whatever you might enjoy as a side dish.
In Nepal, we make a potato and cucumber salad. Boiled potatoes are roughly broken, cucumber is chopped into a similar size, and a bunch of green chillies are also sliced. Then we use toasted black sesame seeds to form a paste, which is then added to the vegetables with a hot oil tadka including other spices like turmeric, earlier chopped chillies, etc. Everything is then mixed and salt and lemon juice is added to taste. This is a great side dish alongside any meat gravy with rice, as it adds the acidity required to balance out the richness and protein, it goes well with vegetarian curries as well. It is a widely prepared side dish in Nepal, we call it Nepali achaar. Some people like adding boiled peas, fried okra and carrots to their recipe as well. This is how my family enjoys it!
Andrew! We make a similar Cucumber+curd salad called Raita in India and sometimes have it alongside "Bisi bela bath", which is basically sambar rice. I think it's also had with parathas sometimes.
Though I have yet to cut myself on a mandolin slicer, I'm always scared of doing so. I'm always real careful especially when getting real low. I slow down a lot once I'm at a certain point. But OMG I was cringing alongside Alvin and Inga during that segment. I may not have sliced myself with a mandolin but I've cut or sliced myself plenty of times in the kitchen and can only imagine the kind of pain done by a mandolin. Ouch!!!
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
This is something minor but I actually love how there is no background music. Often I find that background music for some things makes it seem cheesy but this show just feels to relaxing. Like friends sharing their food, which is what it is haha
I Agree
I 100% agree. I also love how it seems that they finally have all of the creative control and aren't really doing this to create hype but more because they know the audience and this was the content we truly loved seeing.
There is another way of using a cucumber
I swear like if listen to a vid and only heard the talking, then on the second hearing I’ll hear music it ruins it I love this
@@chessplayer5728 💀 why would you say that
17:55 This little moment between Andrew and his cat was so unexpected and funny! Especially given that this series is very sophisticated and has a beautiful minimalistic and neutral-colored aesthetic; it just looks so professional and tidy that I sometimes forget that we're all working from home, and it only makes sense that Andrew's cat would make an appearance!
I know! I just wish they would have shown the cat 🥺
In every episode:
Alvin : things that can easily be made at home ❤️
Inga : restaurant style, blows off with presentation🤯
Andrew : sometimes simple and sometimes out of box 😀
I love watching these episodes😊
Also Alvin on his own channel, 100-hour recipes
@@michellewong6693 oh yeah..I looooove Alvin and his videos 😀
Rie: aLcHoLlllLLll
@@imdani1773 😂 yep
There is another way of using a cucumber
I find that is very satisfying that they are very supportive of each other. I look forward to ALL their videos.
There is another way of using a cucumber
inga: apologizes for using "the same flavor profile"
alvin: why are you apologizing?
awwwww
ikr like how is she suppose to know that it would be the same. she is so precious 😭 they both are
I KNOWWWWWWWWWW RIGHTTTTTTTTTTTTTTTTTTTTTTTT
ikr like i also need someone to make me feel valid 😭
@@riekim6317 Hey you! You're valid! And you rock! Have a nice day and remember to drink water! *hug*
I think they're dating or? I mean, Alvin and Inga, aren't they?
Sometimes when Andrew is talking to the camera it looks like someone is holding him at gun point 🤣
Why would you say that I can't unsee it now
I loved finally hearing more about Andrew's Ukrainian roots!
I’ve been making stir fried cucumbers with black vinegar, chilies and purple perilla which has been a really delicious way to cook from my garden… very recommended!
I’ve never stir fried a cucumber before. I’m definitely going to try this recipe. Thanks for sharing!
What's purple perilla?! Never heard that.
EDIT: funny, u have ONE video in ur channel and it explains what it is. Haha. Thanks. 🤔
You should add chop carrot and green chili.. wow ..try it.. usualy i use regular vinegar. Some salt and bit sugar
Wow you must really like this stir fry! Since it’s your only video. I’ll try it!
I thought cucumbers become bitter when cooked?
Dude I would love to see more of Andrew cooking traditional food he grew up with. Or even just him showing more Eastern European cuisine because I know SO LITTLE about the food over there
I'm polish and Andrew's mizeria made me so nostalgic. I'd love to see him cook more Ukrainian and Eastern European dishes, because I feel like especially Ukrainian and Polish cuisines are soo similar and they're very underappreciated in western mainstream
@@kasiasikora8945 i am hungarian but even I didn’t heard of it. We always made it like a quick pickle, not with diary. But I totally get the flavor profile :)
Ingka is like that friend, who says bro imma do same thing as you, same preparation, and when the result comes, flexes on everyone xD.
*Inga theres no K in her name :)
@@roseaverina Although, it is a scandinavian name and not pronounced with a K sound. Maybe there is a Taiwanese(I think she's Taiwanese) name like that aswell, but it doesn't sound like one.
@@GrebbChannel she is Taiwanese. also, it doesnt matter if its scandinavian or not. i personally hate it when people misspell my name or mispronounced it so i like to correct people and pronounce their name exactly how they introduced themselves. its not about being logical. its just basic respect for me :)
@@roseaverina I'm guessing it's her parents that mispronounced it 🤔
@@GrebbChannel dude it doesnt matter if they mispronounced it or not. they want it that way. just let it go. why are u so hung up on this?
I come from a polish family and that cucumber salad Andrew made hit me with such a wave of nostalgia. We always had it at summer barbecues, but someone would usually bring one to Christmas Eve dinner too, even though it was out of season.
it's a french recipe
My family usually eats it as side dish to breaded pork chop and potatoes on sundays
@@marian.p „According to legend, the dish found its way to Poland in the 1500s when an Italian princess married a Polish dignitary. The princess missed the vegetables of her homeland, so she started a garden to grow cucumbers.
Crying from homesickness, she mixed those cucumbers with other Polish vegetables (like dill) to create mizeria (which means “misery” in Italian).”
I thought he was going to make Tzatziki.
I'm French and my mom does the same type of cucumber salad with some dairy that Andrew made. In our house it was often served with steamed potatoes. I like to add pickles in it !
Cuception
I love andrew’s attitude towards cooking . He’s genuinely curious to learn more and more about different cuisines and methods. He likes to experiment a lot and in the end learn something different from everything he does.
Andrew's recipe reminds me of one of the German cucumber salads my mum made, we use Schmand, which is mostly likely the German version of what he describes from the Ukraine. We often ate it with fish.
The other version added steamed, sliced potatoes with a oil vinegar vinaigrette and lots of dill as well.
Schmand ist Gurkes bester Freund 👍🏼
'wait what' - a normal reaction to Inga's ideas
I love how Alvin and Andrew react when Inga served the liquor😭 I like the commenterary in between each other's explanation. Alvin always gives compliment of the shot. love that. also that lil Wellington scene💞
My grandma is from Croatia and she makes a salad super similar to Andrew’s. The difference is that instead of the onion she uses garlic, and no dill! It’s super simple but absolutely delicious, one of my favourites!
I love that everyone is bringing such diverse preparations of cucumber.
Elderflower has floral citrus notes. Really refreshing in a long icy drink on a hot day!
Elderflower and cucumber is a match made :) easiest cocktail of your life too, elderflower liqueur and Hendricks cucumber gin, plus lemon or soda or just heaps of ice.
@sparklymadamjojo,
On point description, that’s it.
I love it, make my own cordial when I can, found an elderberry farm, and hour and half away.
Used to go during flower season. After we found it thanks to my sister’s eagle eyes spotting the flowering trees, as we drove by after apple picking from another farm.
Skipped last and this year, the couple is elderly, I did not want them to get Covid-19, Delta or another Variant, via me accidentally.
Found out there is a seller that sells it fresh in my city, probably from that farm, unless there is another hidden gem of a farm. Might get it from them next Elderberry🌸flower season.
@@nonnidreams Lovely I just harvest it from the hedgerows. It's everywhere in England! 😊
@@sparklymadamjojo,
You’re so blessed.
My brother in law is from Germany. His mom gets it from trees there. Free, of course, because you can always find it nearby.
But here it’s so hard to grow it, too.
My dad planted cuttings the farmer gave us. But didn’t take.
He bought this other black leaf, pink flowers variety. Baby tree. Didn’t make it through the winter.
Canada is harder. Even BC, the warmest province.
Unless you have the space and know how to grow them with extra care like the farmer does. The farmer is from Norway.
Yes! Where I live I can't get it fresh but it tastes so good on a hot day.
I'm gonna get me...
a bottle of Lao Gan Ma chili crisps for Alvin's recipe
a bottle of some London dry gin and a can of soda water to sub for the champange for Inga's
a lot of kebabs and pitas for Andrew's
That honestly sounds like a good plan for a chill weekend party with friends. Good work here guys!
The dish which Andrew made is actually very similar to a side dish called "Raita ", it is commonly served with Pulao or Biryani in Indian cuisine !
Raita is served to cool the heat brought by the spices in the Biryani. And sometimes we add Tomato and Chaat Masala to add more flavour !
That's what came to my mind too!
Was going to comment the same!
Yeah... True!
Or daal chawal/dar gorse! Like a meaty daal with rice
Literally my first thought too! Thats one of my fave raitas, among the hundreds of kinds 😅
This show is like a class presentation. Someone gives you a theme to do your work and present it in front of everyone
These three (and Rie) are literally the only reason I watch Buzzfeed/Tasty/ATE. I can watch y’all for hours!
I think that's why they got a spinn off channel lol
My Polish family members did something similar and we used sour cream/vinegar/sugar/dill/onions/pickling cucumbers. SO good!!
My mom used to make this cucumber dish during the summer - cucumbers chopped into irregular shapes (so they don't stick to each other), soy sauce, sesame oil, and chopped raw garlic. Good at room temp, best when chilled! The cucumbers are salty and savory, and getting a hit of raw garlic was always fun - goes well with rice :D
My mom makes something similar. She adds chili flakes to it though.
My favourite use for cucumber is to grate it, press the water out of it, then add it to Greek yogurt along with garlic, salt, lemon and herbs to make tzatziki
Andrew when you started talking I got so excited! It’s basically the recipe my family makes and I love it! We use fresh cream and sour it with either vinegar or lemon juice. Add salt, black pepper, and slivered onions. Delicious! I’m so excited to see my culture also represented in these shows. I also love learning about other cultures as well.
Andrew's salad looks a lot like Mediterranean tzatziki. There's another Eastern European cucumber salad (mostly Baltic) that I really like: grated cucumber and carrot with vinegar and lots of black pepper and dill. Even better when it sits around a while.
One thing to describe Inga in every Tell Us What You Made video is " Extravagant" her dish is always unique and pretty
Congratulations Andrew on your marriage!
He married! ?
@@WRITER1000 yes
who is the wife????
@@ecs095-rupsadas5 Thespi
o dang, i knew he had a gf but i didnt know he married her
Oh I love mizeria it’s such a summery dish and goes perfectly with young potatoes, fried egg and young green beans with breadcrumbs
My family makes a dish extremely similar to Andrew’s salad, except we use vinegar as a component in the sour cream sauce. One of my absolute favorite ways to use cucumber and a super refreshing summer side dish. Great video!!
inga is so self-deprecating!! :(( queen NEVER apologize, you're so smart and good with food, we love to see it
I appreciated that in each of these videos, Inga makes less common foods that most people would not think to make. I enjoy seeing her creative side.
Oh wow, mizeria is one of the basic vegetable side dishes in Poland. I am positively surprised because even the pronunciation was almost perfect.
To those who wants to try elderflower, there are juice boxes at IKEA with elderflower flavour. It's floral and sweet but very refreshing and delicious. I think they have it in the drink dispensers in the restaurants too. It's called Fläder in swedish.
i love how along with appreciating the cooking & the food, they also comment on each other's camera work & cinematography skills
I find these videos very soothing. I love that there's no music, fast paced editing or forced comedy. The high quality content speaks for itself.
That small "don't jump up" bit with the cat was so cute!
Andrew is so cool. The best questions and either super practical or super cool and out of the box. We love to see it!!!
As a European I was surprised Andrew had never tasted elderflower before! Elderflower syrup is, at least, common in Austria. Apparently you can also batter and fry the flowers themselves.
I'm Swedish and I was thinking the exact same thing. Elderflower is very common here.
I’m Indian a nd I literally have no idea about half of the things and alcohols y’all keep on talking about here 💀
Can't wait to try Andrew's recipe, reminded me of a cucumber salad my mother loved from a Hungarian restaurant years ago. Looking forward to making this for her. I like that this recipe is coming from Andrew's family to my family.
in hungary this dish is called uborkasalata and we use paprika instead of dill! this dish is so nostalgic to me, its like a hug on a summer day.
I love that 2/3 of these are cucumber salads, because that was my first thought also… Andrew’s salad reminded me a lot of the way my German grandparents always made “gherkin salat” in the summers with garden cukes and chives
Cat: Meow
Andrew: Don't jump up
Cat: Understood, have a nice day.
i’m so happy that alvin and andrew were so excited during inga’s bc SAMEEE
Andrew making mizeria made me feel so nostalgic! Polish summer Sunday lunch classic. And I really appreciate that he used what we call ogórki gruntowe (pickling cucumbers) - they have that particular flavour which reminds me of summer at my grandma's garden.
,, This plating. Is this plating? This cupping. " - Alvin Zhou 2021
I was so excited to see the cucumber salad! My great aunt makes our family recipe which I believe is a more German variant. Very similar, except for the dairy element. I believe she uses a mixture of some kind of heavy cream and vinegar. The vinegar is my favorite part because it makes the sauce much more liquid-y, and as you said, the pro-tip is to mix it with your starch, so I always love when the liquid gets drizzled on mashed potatoes that are also in the meal!
This feel like a culinary zoom class with the Eastern traditional, western traditional and the rainbow experimental students 😂😍
Lol
I’m so glad you posted this video! My mom‘s family is Ukrainian as well and they would always make the cucumber salad similar to yours but with green onions instead of the dill, but they never salted them like that so I’m excited to try salting them first and then making them. Thanks for sharing!
Always look forward to what Inga makes. Always so unique and out of the box! Love this series!
I have always had a version of this cucumber salad in a cucumber sandwich. All the ingredients he listed but with a block of cream cheese with the dairy, dried garlic, and dried dill. It becomes much more thick and gets spread on white bread. It’s delicious!
Andrew's cucumber salad reminds me of raita. Would go so well with briyani XD but since it's Ukrainian, then maybe some grilled meats? Sorry, not familiar with Ukrainian cuisines
I was about to type this and saw your comment. Andrew's salad will definitely go well with Biryani.
In my house, and I am Polish we use it like a salad. We eat it with protein and with different type of groats or such thing like potatoes. Mizeria, that what is called in Poland are also part of the typical Sunday dinner.
It would go with stuff like potatoes, bread, maybe some cured fish or red (salmon) caviar.
Hahaha trueee.. it is Raita.
omgg sameeeeeeeeeee i also thought about raita after looking at andrews dish haha here in pakistan my family we legit make raita like everytime we make biryani or pulao or anything tha includes rice.personally i lovee eating raita with pulao and biryani and even daal chawal haha idk if you even know these dishes lol
Andrew, thanks for sharing this. My grandmother made this. She was Polish. I think non Slavic people never get to see this. For us it was like a table snack.
When Andrew made the cucumbers, I almost cried. That is such a nostalgic meal for me on my Dad’s side of the family (being Hungarian). We would have it at every get together and the only person that knew how to make it was my Aunt Barb. She has dementia and hasn’t cooked in YEARS. I now can carry on that tradition. I’m making it for Easter. Thank you so much. ❤️❤️❤️❤️❤️
This is how remote "zoom" enabled video content should be made. With high quality cameras and audio. Thank you.
I cannot sit through another video shot on laptop cameras.
Yesss, I agree!
I love these episodes. Not only do I learn about new dishes I can make. But Alvin and Andrew make such nice dishes, then Inga always comes in and goes the extra mile.
And they're all so happy and supportive of each other, I live it.
Yesssss this is my favorite series!
I’ve been looking for ways to use cucumbers recently to avoid waste after having extra produce and this was really interesting! I’ve just been eating them sliced(because I like cucumbers) but I was searching for something different outside of something like sandwiches (I’m non dairy anyway and most will have some kind of cheese). And I stumbled upon a very simple blended cucumber strawberry juice that was nice and fresh! Finding new recipes for simple ingredients like this is really helpful.
If you get the chance snacking on them with lime pepper seasoning is also pretty tasty
Cucumber and mint work well together if you want to flavor water, cucumber is also good with lime and Tajin sprinkled on top, sliced and chilled cucumbers are really good for puffy and red eyes as a soothing treatment, etc.
Mizeria, yes :D Sunday dinner - pork chop, new potatoes and mizeria :)
Greetings from Poland :)
CUCUMBERS! YES!
My favorite cucumber recipe is the simplest pickle: peeled, sliced thin & dressed with shoyu (soy sauce) & rice wine vinegar... but there's a twist! Usually, my family would have this alongside or atop cold cellophane noodles with roasted chicken & a warm, slightly spicy peanut (satay, now that I think about it) sauce. The play-off of textures, viscosities & flavors really pushed this dish to a whole other level.
Oh I do believe I'll try this ! Are cellophane noodles rice noodles or something more specific ?
@@Ruknabal cellophane noodles (or “glass” noodles) are usually made from mung beans, though I’ve recently found sweet potato noodles also of a similar translucent nature.
The purpose of an ice cream maker is to ensure small ice crystals are being formed rather than large chunky ones. So you end up with a smooth creamy consistency. Essentially, everytime the mixture freezes upon contact with the cold bowl, it freezes and is scraped off.
Thanks 4 explaining
Wow, that sorbet looks so good! With apple season right now, are you guys going to do an apple 3 ways ?
This came at the perfect time. I’m not a huge fan of cucumbers normally but we have some in the house, so this has given me some amazing ideas for how to use them!
I love this series so much. Andrew's dish reminds me of the cucumber raita I've had growing up in India. I tend to add some sliced onions, lime juice, fresh mint, fresh coriander, salt and roasted ground cumin. It's an incredible snack - but the coolness of the cucumbers and the yoghurt makes it the perfect accompaniment to biryani.
Andrew’s cucumber salad brought back so many memories for me. My family is Polish and Hungarian, so I grew up eating a version of it. Though my family had it very simple;
cucumbers, salted and squeezed so they lose water, then tossed in sour cream and Hungarian paprika. Always served with chicken paprikas
Inga be more confident! Your flavour profile is good. Lemon zest is different from juice.
I'm so glad Inga learned the egg trick and shared it. The (fresh and clean) uncooked egg should float so that a nickel or quarter-sized bit of it is above the mixture. This indicates that the sorbet mixture has the proper amount of sugar. I never use straight sugar. Instead, I use simple syrup, which is 50%sugar and 50% water cooked until the sugar dissolves. It's all very scientific, but fun! Booze in your mixture will force you to make it sweeter as it doesn't freeze (think about that bottle of vodka in your freezer).
I loved this episode! You all did an amazing job as usual ☺️ but I was wondering if you had ever considered doing another “favorite kitchen tools” episode but including the rest of the team? I’d love to see what favorite tools Inga, Rie, and Alvin use in their kitchens! ❤️❤️❤️
Funnily enough, growing up, my grandpa (directly from Poland) would make a similar cucumber salad! Usually with cucumbers right from the garden but instead of red onion, it would usually be a home grown scallion and loooots of dill. So yummy!
All three recipes look great. Really nice, clear instructions, video, and speaking!
I was pleasantly surprised by this, I love and want to try everything soon. Loved this guys!!
I really want to make like kebabs with some kind of sauce, andrew’s cucumber salad and like a baguette or something. It looks absolutely delicious and refreshing
While Inga and alvins options look awesome, I have to leave the house to buy items to make them, However Andrews, I have everything in the house already to make. My cuts where not as small or thin because no mandarin, so i just salted for another 20 mins, and same sort of results. Lovely salad. Will keep this recipe for days when I can’t be bothered to cook up anything because Aussie summers are soooooooo 🔥
Polish girl here, speaking: actually, English cucumbers work really well in a mizeria :)
Also, a recipe my mom makes (each family has their own recipe, I'd say) holds the onion, uses only yoghurt as dairy base and ads a splash of white vinegar, and then a bit of sugar, to offset the acidity and saltiness. Ah, and she doesn't add the dill in, but I love dill and I wish she would. Yum!
i love watching these and just seeing inga take the different route. or maybe the route that i would also take so it really brings a smile to my face.
my family has a recipe for cucumber dill dip that's kinda along the lines of Andrew's recipe! it's super easy-- just shred and drain some cucumber and combine it with yoghurt or sour cream, fresh dill, and salt and pepper to taste. goes great with curry :)
I love these series. I also love cooking but Im no, in any way, close to you guys. But this is great because it keeps motivating in making good food and gives me inspiration on my recipes. Its such a personal and authentic "cooking show" and I think thats why it gets such a cool vibe. Good on ya! Im really happy to see you guys finding other ways to express your love and art for food! Looking forward for the next episode!
Andrew's dish reminds me of something that both sides of my family make. my dad's side makes cucumber salad with onion and sour cream, my mom's side makes it with oil, vinegar, onions and tomatoes.
You guys, your videos are so warm and comforting. 🤗🤗
We make our cucumber salad similar to Andrew and we eat mashed potatoes and scrambled eggs with it in the summer. It's very refreshing.
I've made something similar to Andrew's cucumber salad, but I've never added the red onion. That looked so delicious!
mizeria!! 🖤 in my family we do it the sweet-ish way, without onions, we add some salt, vinegar and sugar, then sour cream and dill, one of my favourite side dishes 🥒 tomatoes done this way taste great too, just without the dill
These videos are so calming ily guys
I grew up with almost the same cucumber salad. The cucumber and and sliced sweet onions are marinated in vinegar, drain, then you add sour cream, salt, and, pepper.
I loved the bit where Andrew was telling his cat not to jump up XD
21:14 yeah totally.. after you mention it i totally felt like we have in turkey another variation with the name Cacik =)
That sorbet float looks so good. Would totally pay for that!
i love this series and i love this channel. really thankful. 💖
This is such a fun collective of beautifully intelligent individuals that have their quirks but they’re loved for them. What a great channel!
Cucumber is great for quick dishes. Raita with yogourt. Just in any kind of salad. I find the little cucumbers more refreshing, but whatever you might enjoy as a side dish.
andrew's escalating knife skill📈📈📈
Seeing Andrew's salad, to me it looks like a variation on Greek Tsatsiki and Bulgarian Tarator. I like seeing different versions of foods
Andrew is making everyone have goosebumps. I've seen enough people "mandolining" knuckles.
How can an internet stranger learn a way into Inga's heart? She is so Effing adorable and talented!
I love cucumber salad! I make a very simple version at home, but next time I make it, I'll have to try adding garlic!
This channel is so wholesome and calming
In Nepal, we make a potato and cucumber salad. Boiled potatoes are roughly broken, cucumber is chopped into a similar size, and a bunch of green chillies are also sliced. Then we use toasted black sesame seeds to form a paste, which is then added to the vegetables with a hot oil tadka including other spices like turmeric, earlier chopped chillies, etc. Everything is then mixed and salt and lemon juice is added to taste.
This is a great side dish alongside any meat gravy with rice, as it adds the acidity required to balance out the richness and protein, it goes well with vegetarian curries as well.
It is a widely prepared side dish in Nepal, we call it Nepali achaar. Some people like adding boiled peas, fried okra and carrots to their recipe as well. This is how my family enjoys it!
Andrew! We make a similar Cucumber+curd salad called Raita in India and sometimes have it alongside "Bisi bela bath", which is basically sambar rice. I think it's also had with parathas sometimes.
I looooove this series so much!
Though I have yet to cut myself on a mandolin slicer, I'm always scared of doing so. I'm always real careful especially when getting real low. I slow down a lot once I'm at a certain point. But OMG I was cringing alongside Alvin and Inga during that segment. I may not have sliced myself with a mandolin but I've cut or sliced myself plenty of times in the kitchen and can only imagine the kind of pain done by a mandolin. Ouch!!!