Aaron Ryder isnt that like late 2018/ early 2019 fashion trend? I remember that one time I saw they sell that type of t-shirt (with more holes) for an unreasonable price...
future episode of test kitchen talks: ask the ba chefs to "eyeball" different measurements and see how close they are to the actual precise measurement.
I can’t stop thinking about when Chris and Molly said that Andy does that thing where he’ll be chopping something but looks at the camera or elsewhere instead
Made this last night. My sister said “this is how I want salmon to taste when I order it in restaurants, but it’s never this good.” Her husband said “This is chard?! I stopped eating anything with chard a few years ago because I thought I hated it, but this is amazing.” So... thank you guys for the wonderful recipe :)
@@christianmoore8507 definitely not the blandest, he just has flavors you dont take to... chris Morocco is the blandest for sure but some people just like salt and pepper
I love all these meme comments but I made this recipe last night and it was genuinely the most delicious salmon dinner I have ever had. I substituted chard with collard greens and turmeric with curry powder. It was sooo amazing I was conflicted between scarfing it down and savoring it. 100/10 will make again
@@BlueyMcPhluey It's actually quite easy to do (well, maybe not quiiiite at his speed). All you need is a broad (and sharp!) blade (the broader the better) and tuck your fingertips in and then just let the blade ride along your knuckles
It's not hard to prevent injury with good technique. But it takes a lot of practice to get even thin slices blindly. Good thing you eat every day, unlimited opportunities to practice.
Just made a modified version of this for my parents and it was deLICIOUS. I used shallot, cavolo nero and leek for my greens. My mum loved it so much she’s making it for her dinner party next week.
The ginger was a lot for me and I was looking forward to a crispy texture but 25 minutes in the oven didnt lead to that. Rather than a 3"piece, a smaller piece will be good but not overwhelming
I think Brad was in the background between 11:50 and 12:24 with a yellow cap and hoody, aannnnnddd Deleany was in the same space as brad and I didn't hear a distant DELEANY!!! yes I look at everyone in the background in every vid
@@Direk091 or Bret Easton Ellis' version of Andy, looking like a bespectacled lawyer in the BA Test Kitchen, specialising in "Marinades and Eggsecutions"
My kitchen is haunted. I hear chopping noises at night and when I enter there's a translucent Andy chopping up all my produce while making unbroken eye contact with me.
Andy does a very good job of talking steps through his recipes. He gives you information that is relative to the topic and helps you see/understand the process. I feel confident that he has given me what I need to be successful. I also appreciate that he enjoys/loves what he is cooking. I am not as brave with the heat of the chilies. I would like to recommend BA does a tutorial on the different chilies. I really am lost at the market. Would like to understand so I can experiment and appreciate then better. Looking great fo 30. Thanks for sharing. 💐
I made this! When I pointed out that we had way too much tumeric for some reason, my wife sent me this recipe... And we just had it, and it was awesome! I need to make the ginger much thinner next time, because I was the only one that wanted those big pieces... But the real genius here is the way the stems of the chard give the whole dish so much body. I'm going to make it for my mom!
What I did today: Used spinach and bok choy leaves & chopped bok choy stalks. Despite their popularity, chard, kale, mustard greens, etc. disgust my palate with their too earthy taste. Didn't have enough ginger root (which really needs to be sliced very thin, I found out in my finished dish) and added 3, 3/4 inch cubes of crystallized ginger to round it out. Let me say that the touch of sweetness added a super bonus level to the entire dish, complimenting both the salmon and the coconut pepper chips. Flash fried salmon skin down in really hot oiled skillet without cooking through salmon fillet before layering in baking dish. Added cream cheese stuffed jalapeno peppers wrapped in bacon around outside edge of baking pan because, BACON! OMG, everyone loved this dish and it was marvelous. Just subscribed to channel this week and don't know how kosher it is to make commentary like this, but I don't know any of the staff to comment on their cuteness and personal interactions, lol.
Thank you Andy! I always was frustrated that my garlic made my fingers sticky, but now I know that it’s just good garlic! I’ll never be mad at that again!
This has become, hands down, THE fav dish in my house. And, the Coconut Crisp has made appearances on several other dishes! Thanks for making me look like a "real" chef!
Also I went to the most beautiful restaurant recently and their signature thing for dishes this time of year was this gorgeous, bright green nasturtium oil. I think that would go BEAUTIFULLY with this.
Andy saying It's like 'I don't really care, I'm just gonna tear them'.....but having the next cut be a close-up of his face and him saying "but I really do care" is such a relatable mood honestly
Andy. You know whose's awesome? You! You're funny, sweet, an inspiration to the young people AND you can cook, dude! Love your videos. Happy 2020! 👍👍♥️
1. What other greens can substitute the swiss-chard? Will mustard greens or bokchoi do? 2. Grated coconut --> you mean in medium flakes size right? Because finer grated coconut usually gets watery. 3. If the ginger was grated, will it give the same result or will its flavor overpower the entire dish? Thanks
I hate peppers or spice in general. I think this recipe is great for me right to the point when he puts the pan in the oven. It's a simple dish and something I realistically could make. Now if I could find somewhere with fresh salmon that won't cost me an arm, a leg and require my soul to be bound to a suit of armor.
Molly deserved that jibe @12.00 takin' over Andy's space like that. Ohmydearyme!! I Love Love Love that Andy's 'new look' is Chris-like. Of course it is, we love Chris. This is a great dish. Such a good idea to tumeric oil the salmon. Sooo good
as someone with an audio processing disorder, i really wish BA had actual subtitles. not to mention for the deaf and HOH communities as well. thats literally the only thing that would make BA better
@@RamenNoodle1985 Yes, i know, i just thought it was funny. Typically youtubers try and avoid references to time when they are actually filming to avoid this.
In Mexico there is a seafood dish called "_____ al ajillo" which is basically cooking shrimp, lobster, or just fish along with shaved garlic and guajillo chiles. Adding coconut flakes sounds like a great addition.
I Have Never Used Turmeric Powder Before I Did Purchase Some Last Month. I Happen To Love Salmon Thnx For The Inspiration For Turmeric Salmon With Coconut And Chili Sauce.
I love how Andy's "new year, new me" look is basically just Chris Morocco's everyday outfit.
Meanwhile Chris chilling in the back with some red plaid, see he's turning into Brad
lmao are they dating or what? i'd read a fanfiction about them [no disrespect, only love] :))
@@alt-right2805 if you mean seriously, no. Chris is married with kids.
@@BoomDipity no, i wasn't too serious )) but thanks for info. i didn't know he's married.
still it's kinda shipper's heart knows no stop word ))))
alt-right brad is also married with kids haha
No holes in his shirt. New glasses. Fresh apron. Andy’s living his best life in 2020.
Now that I think about it. I dont know Why he had holes in his clothing. Did he ever mention it why? I wanna know
Aaron Ryder isnt that like late 2018/ early 2019 fashion trend? I remember that one time I saw they sell that type of t-shirt (with more holes) for an unreasonable price...
@@aaronryder4008 It used to be a look.
Torn shirt Andy is still best life Andy.
@@luqmanhafeez55 thats a weird trend
when andy said „that person behind me“ i was ready for some tea.. didn’t expect a lovely comment
I know, right?! Loved that!
You were expecting some tea to be spilled but instead you got a nice drizzle of honey.
And then 5 minutes later, he salts Molly Baz.
future episode of test kitchen talks: ask the ba chefs to "eyeball" different measurements and see how close they are to the actual precise measurement.
Great idea
yes!!!
Ooh, that's a good one.
I did this yesterday lol. I was a pinch off for a teaspoon. 🥰
Great. Because that is NOT 2tbsp of Olive oil
yeah Andy's flexing a new look but Chris is in RED
Red Plaid
@@vishwamitrangasepam4555 RED PLAID
He's becoming a skater boi
He's a lumberjack and he's OK.
@@Setsuraful a spoon loving lumberjack with an abundant vocabulary
I can’t stop thinking about when Chris and Molly said that Andy does that thing where he’ll be chopping something but looks at the camera or elsewhere instead
aka the driveby
same 😂
he acknowledged it by looking at the camera and laughing
2:49 😭😭😭😭
Same
Made this last night. My sister said “this is how I want salmon to taste when I order it in restaurants, but it’s never this good.” Her husband said “This is chard?! I stopped eating anything with chard a few years ago because I thought I hated it, but this is amazing.” So... thank you guys for the wonderful recipe :)
Andy: fake gags, "this is a Molly Baz recipe"
hahahahaha
Molly does like her salt.
Even her “pinch” of salt is like a teaspoons worth lol
Shots fired lol
I just clicked like so that your comment has exactly 1K likes 👍🏻
Loved that lol.
Us: We love the test kitchen staff
Andy: Everyone in the test kitchen loves our editor, Liesel Davis.
Us: We have no choice but to stan.
Andy: tries his own dish solo at the end of the video
Everyone else: throws a BA test kitchen mini-party to sample dishes
He 'bout dat root cause analysis
Hes the blandest ba crew even chris is even more entertaining
Don’t get me wrong though I love Andy!
@@christianmoore8507 definitely not the blandest, he just has flavors you dont take to... chris Morocco is the blandest for sure but some people just like salt and pepper
Thao Nguyen, that’s called class and decorum. Or, just being professional.
It would have taken Brad like 20+ takes to say "feel good food plan"
"Feel food wourder fermentation"
Food gud feel pan!
It takes brad 10 minutes to say hello
Escatating
"You see, Tom Berenger . . ."
"everyone in the test kitchen really loves her"
say no more sis we love her too whens her birthday
I love all these meme comments but I made this recipe last night and it was genuinely the most delicious salmon dinner I have ever had. I substituted chard with collard greens and turmeric with curry powder. It was sooo amazing I was conflicted between scarfing it down and savoring it. 100/10 will make again
That's not even ... *facepalm*
Before I even watch this I know Andy ain’t looking down while he’s cutting
classic
I wonder how many people will be rushed to the ER because they wanted to recreate the recipe "Andy style"
it scares me!
@@BlueyMcPhluey It's actually quite easy to do (well, maybe not quiiiite at his speed).
All you need is a broad (and sharp!) blade (the broader the better) and tuck your fingertips in and then just let the blade ride along your knuckles
It's not hard to prevent injury with good technique. But it takes a lot of practice to get even thin slices blindly. Good thing you eat every day, unlimited opportunities to practice.
Oh Andy, I'm so touched by your lovely comment about your colleague who was speaking to Chris. It's very nice :)
Just made a modified version of this for my parents and it was deLICIOUS. I used shallot, cavolo nero and leek for my greens. My mum loved it so much she’s making it for her dinner party next week.
was the ginger overwhelming at all? I noticed that was a lot of ginger and I don't like ginger that much 😭
Sarah Apriliana the flavour it gives to the dish is not overwhelming at all. I would suggest just not eating the bits if you’re not keen on it! :)
This sounds like something my mum would LOVE too. Especially those particular veg
The ginger was a lot for me and I was looking forward to a crispy texture but 25 minutes in the oven didnt lead to that. Rather than a 3"piece, a smaller piece will be good but not overwhelming
Chris is wearing Brad, Andy is wearing Chris....... so that means Brad is wearing Andy which I 100% have to see
your comment is criminally under liked
I think Brad was in the background between 11:50 and 12:24 with a yellow cap and hoody, aannnnnddd Deleany was in the same space as brad and I didn't hear a distant DELEANY!!! yes I look at everyone in the background in every vid
Andy wearing Brad would also be an entertaining video. >_>
"This is a Molly Baz recipe"
I hate when Mom and Dad fight
No,they are more like siblings
@@peterflom6878 Yes, especially since Molly has little sister vibs.
@@recoil53 my little sister is also called Molly and the faces she pulls really remind me of her
@@recoil53 or really cool big sister
easily offended Christina is also an older sibling & rick is also a cool uncle. And brad is... brad
Andy dressed like Chris. Chris dressed like Brad.
we need Brad dressed like Andy now
Not taking this too seriously, but Molly slights the others so much that I’m glad Andy gives it right back to her.
Caroline lol right
yea, personally i don't like it but i think that's just her way of doing things. comes off as rude and privileged.
She is quite abrasive. Maybse she should learn some manners. I bet a lot of people really dislike her but hide it.
@@rocksfire4390 not disagreeing with you but I haven't watched her recently. What does she do that comes off that way?
30 seconds of Andy cosplaying as Chris 😂
chris wearing brad clothes is something
And Andy dressed like Chris. Somewhere Brad is wearing a white tshirt with holes..
IKR lol, he loves wearing a blue plaid
Andy looks more sophisticated with them glasses
He looks like an English/History professor
Where's your mustache
@@Direk091 or Bret Easton Ellis' version of Andy, looking like a bespectacled lawyer in the BA Test Kitchen, specialising in "Marinades and Eggsecutions"
He looks like Chris with them.
This Guy Is Everywhere😐
Andy looking like clark Kent for that intro
the SHADE at Molly’s Smashed Potato recipe with its 1 cup of salt 🧂☕️
the "molly baz" comment killed me but that look on andy's face was too precious, why do i love him so much??!
Do I like salmon? Not really.
Do I like coconut? Not really.
Am I still gonna watch this video? Ohhhhh yeah.
Same lol
Shoutout to the recipe editor for having to decipher Brad’s recipes
"I just let this kiss my tongue and it's already pretty hot"
Oh, Andy...
He knows what his audience wants.
Hmmm, my pants seem to have exploded off my body.
I had to fan myself at that! ☺️
My kitchen is haunted. I hear chopping noises at night and when I enter there's a translucent Andy chopping up all my produce while making unbroken eye contact with me.
I think you need a therapy session
"This is a Molly Baz recipe" lmaoo
Zing
We were all thinking it!
Shots fired lol
Thanks, Andy. This is my favorite kind of cooking video - calm, thoughtful, instructive, personal, and you enjoy the dish. Merci.
Same 😌
My wife and I made this tonight! The coconut crisp really brought the whole dish together! It is a definite do-over! Loved it!
With his glasses, that apron and his shirt fully buttoned he reminds me of Chris
I made this for my husband and grandfather this evening and they LOVED it! Shout out to Andy for cooking this dish up!
The no look chop. One of the many Andyisms that I am in love with!
My husband made this tonight, highly recommend to anyone on the fence about it! The coconut chili crisp is amazing.
"It's not comfortable at all that's why..." Cut. Almost exposed Angry Andy! 5:33
I enjoy the way Andy says certain words, he has unique inflections. Like when he says 'sweet' and 'spicy' is very pleasant.
I just realized I probably enjoy it so much in contrast to Brad, Carla and Molly who just really have fun with the English language.
Andy does a very good job of talking steps through his recipes. He gives you information that is relative to the topic and helps you see/understand the process. I feel confident that he has given me what I need to be successful. I also appreciate that he enjoys/loves what he is cooking. I am not as brave with the heat of the chilies.
I would like to recommend BA does a tutorial on the different chilies. I really am lost at the market. Would like to understand so I can experiment and appreciate then better.
Looking great fo 30.
Thanks for sharing. 💐
chris workin on his next album review
DudeWithTheNose Waiting for that melon recipe to drop
timecop review
Christhony Roccotano here
NOT GOOD
Just an appreciative nod to the “clean hand” thoughtfulness I watched. That’s A-game.
10:14 Andy's best look
He tore that Swiss chard like my ex did with my heart.
We're both a little bitter. 🤦♂️
😂
I made this! When I pointed out that we had way too much tumeric for some reason, my wife sent me this recipe... And we just had it, and it was awesome!
I need to make the ginger much thinner next time, because I was the only one that wanted those big pieces... But the real genius here is the way the stems of the chard give the whole dish so much body. I'm going to make it for my mom!
Is it just me or has Andy gotten nicer overall recently? He seems genuinely happy these days and it's great to see
Andy: Even if you * *sighs in dissapointment* * dont like fish dont like salmon...
We feel your pain Andy
What I did today: Used spinach and bok choy leaves & chopped bok choy stalks. Despite their popularity, chard, kale, mustard greens, etc. disgust my palate with their too earthy taste. Didn't have enough ginger root (which really needs to be sliced very thin, I found out in my finished dish) and added 3, 3/4 inch cubes of crystallized ginger to round it out. Let me say that the touch of sweetness added a super bonus level to the entire dish, complimenting both the salmon and the coconut pepper chips. Flash fried salmon skin down in really hot oiled skillet without cooking through salmon fillet before layering in baking dish. Added cream cheese stuffed jalapeno peppers wrapped in bacon around outside edge of baking pan because, BACON! OMG, everyone loved this dish and it was marvelous. Just subscribed to channel this week and don't know how kosher it is to make commentary like this, but I don't know any of the staff to comment on their cuteness and personal interactions, lol.
Imagine waking-up in the morning and seeing Andy cooking in your kitchen.
Thank you Andy! I always was frustrated that my garlic made my fingers sticky, but now I know that it’s just good garlic! I’ll never be mad at that again!
Seeing a Chris Morocco in a non-neutral button up was a JARRING way to begin 2020
This was my favorite Andy segment. I’ve always liked him, but something about this new 30 thing is really working for him! Way to go bud
One can never have too many salmon or chicken recipes. I love coconut in any way shape or form. This I think I will try.
This has become, hands down, THE fav dish in my house. And, the Coconut Crisp has made appearances on several other dishes! Thanks for making me look like a "real" chef!
Also I went to the most beautiful restaurant recently and their signature thing for dishes this time of year was this gorgeous, bright green nasturtium oil. I think that would go BEAUTIFULLY with this.
This recipe is exactly who Andy is. Nobody else in the test kitchen would make something like this.
To be fair, Andy could make a pb&j and we’d all swoon
HAPPY BIRTHDAY ANDY!!
Looks amazing and Andy is awesome!!! Love how BA peeps take time to explain as they go. Sad about no new videos.
Andy saying It's like 'I don't really care, I'm just gonna tear them'.....but having the next cut be a close-up of his face and him saying "but I really do care" is such a relatable mood honestly
Andy. You know whose's awesome? You! You're funny, sweet, an inspiration to the young people AND you can cook, dude! Love your videos. Happy 2020! 👍👍♥️
“Clean hand. Still clean hand.”
Me picking up my Uber Eats order during this Quarantine.
I hear all the really good salmon have their own STREAMING channels!
Making sure to bring attention and thanks to the editor Liesel shows what a classy guy Andy is. I ♡ you man!
Haha gotta love the whole test kitchen. It’s full of vibrant, fun and wonderful people. Defs a workplace that everyone should look to replicate
It's 1 am here and I'm jumping for joy!
Oooff Asia!?
Serapia yasss
I'd kill to cook with you guys. :( You're all so passionate and I always learn something new when I watch your videos. GJ, BA. Keep it up.
1. What other greens can substitute the swiss-chard? Will mustard greens or bokchoi do?
2. Grated coconut --> you mean in medium flakes size right? Because finer grated coconut usually gets watery.
3. If the ginger was grated, will it give the same result or will its flavor overpower the entire dish?
Thanks
This one gets added to my "food" playlist before I even watch it, because it sounds delicious even before seeing it made
Andy is the king of salmon! This is definitely a recipe I want to actually prepare as well as the salmon with lemon sauce! 😍🐟
Ah, the old stare n’ chop is back
2:48 - I love how Andy has no reason to look over there, but he just wants to not look at the shallot while he's cutting it.
Wait... is Chris actually wearing a non blue shirt?
It's the mirror universe Chris.
I really appreciate your attempts to avoid cross contamination. 🌟
Can y’all do a lunch series?! Maybe meals that can be packed in the morning or something super quick that can be made in a lunch break?
Just cooked this- I'm in heaven! Thanks, Andy!
Andy is my fav person on this channel.
My godness how cute is Andy
Hahaha that molly shot 😂😂😂😂 i want molly to shade andy next episode lmaaoo
SOMEONE do a compilation of Andy chopping without looking
andy is my meal of the day
Loving Chris' lumberjack vibes!
It is so distracting, lol
He is so handsome I'm even going to attempt this recipe and I hate coconut
I hate peppers or spice in general. I think this recipe is great for me right to the point when he puts the pan in the oven. It's a simple dish and something I realistically could make. Now if I could find somewhere with fresh salmon that won't cost me an arm, a leg and require my soul to be bound to a suit of armor.
This is amazing!! I hope these feel good food recipes become a regular thing!
1:54 I freaking called it
Molly deserved that jibe @12.00 takin' over Andy's space like that. Ohmydearyme!! I Love Love Love that Andy's 'new look' is Chris-like. Of course it is, we love Chris. This is a great dish. Such a good idea to tumeric oil the salmon. Sooo good
Y’all should do more fish recipes other than salmon.
There are other fish seriously
Jacob Roan brad’s noodling episodes 😂
CLUTCH, I was looking for a recipe for this to make next week. thank you Baraghani!
Grabs his midsection and say's "It's very long" lol
Chris looks like he's ready to go to a My Chemical Romance concert
We stan harder 🙌
should’ve added sumac
Sumac these nuts across yo face
as someone with an audio processing disorder, i really wish BA had actual subtitles. not to mention for the deaf and HOH communities as well. thats literally the only thing that would make BA better
Nothing more satisfying than watching delicious food being made and chefs wearing very nice aprons.
Andy has a real Clark Kent vibe with the glasses.
Andy is always just the best host!
>"My favorite recipe i have developed this year"
>Jan 10th
I think the recipes and videos were developed/filmed a few months ago though. That seems to be BA's schedule.
@@RamenNoodle1985 Yes, i know, i just thought it was funny. Typically youtubers try and avoid references to time when they are actually filming to avoid this.
@@cerevox meanwhile it's alive is straight up "we took a month break between filming" as a caption in the video
@@litapd311 Brad does what Brad does and the rest of us can only admire it.
Im just glad someone is using Swiss Chard
I don't even like salmon but I like watching Andy ^^
In Mexico there is a seafood dish called "_____ al ajillo" which is basically cooking shrimp, lobster, or just fish along with shaved garlic and guajillo chiles. Adding coconut flakes sounds like a great addition.
I Have Never Used Turmeric Powder Before I Did Purchase Some Last Month. I Happen To Love Salmon Thnx For The Inspiration For Turmeric Salmon With Coconut And Chili Sauce.