I'd say that quite often he couldn't do only American dishes even if he wanted to. The soup alone and also the chicken dish were a very substantial amount of the onions. Not many American dishes could've done that.
@@isaaclopes2831 except its not just onions. Andrew always does a lot of international flavours (probably because he grew up in a mixed culture environment, in his case eastern European).
@@cassandrakarpinski9416 if you called the average Eastern European "mixed culture" they'd probably punch you I mean you are right objectively speaking, but many of the people of those areas lean nationalistic and racist and very very prejudiced based on nationality.
What I love about this guy- well, I mean asides from his fantascheique moustache and dulcet tones - is the way he references his recipes. YES. God, I love a good bibliography. Show me where you get your recipes/inspiration from, I love love love it!
I mean, the next option HAS to be tomato right? Another classic vegetable used in everything. Origination in the Americas so the eastern world went without it for a LONG time and now we can't imagine life without tomatoes.
As an Indian, I just wanted to say the onion Bhaji batter was too thick like you suspected Andrew. And we usually make them much smaller. Fun fact: they pair amazingly well with hot sauces!
@@nomadicmind6800 yo exactly what is with the eggs? They would make the batter richer and add to the taste as a result but I’m certainly surprised. Have to look up Madhur Jaffrey
@@SimranSurya I think you're right, it may add to the flavour and I don't know much about Madhur Jaffery's cooking so I have to look up some of her recipes.
There are plenty of preservation tactics for lemons that can save them so that none go to waste. I recommend trying some so that you do not waste food, and so that you have lemons in off-seasons. Also maybe look into some Greek recipes. My family is Greek and we use lemons in almost everything. Greek Salad is one example
Anyone who has planted zucchini in the garden knows that a true friend is one who is willing to take a bushel of them off your hands. Could you please demonstrate how to deal with a large quantity of zucchini?
Hello Andrew, I saw your take on onion bhajji and tbh it was a pretty good first attempt :D if you're willing to try again might I suggest a few things that will help make it better? In India onion bhajji or any fritter of same sorts is basically made in sizes that could be finished in a bite or two . This also helps it to cook faster hence, served as a fast food here. The consistency of the batter should be slightly thinner than pancake mix so it doesn't run off the veggie easily and you can also feel free to use just water instead of eggs since eggs can tend to not cook through sometimes . And lastly i would recommend serving with mint chutney . p.s. :- You can also use different veggies with the same batter like cauliflower, potato,spinach bell peppers and even chilies(bonus if you stuff chilly with masala potato) . I really enjoy watching you cook and appreciate your cooking tips
And for the masala which you'll stuffed in the green chilli will be : Mashed potatoes then Add powdered coriander, fennel seeds, chilli powder, cumin and chopped coriander leaves mix it well and stuff in green chilli then dip in batter( chickpea flour, carom seeds, salt and water) , and dip fry. And enjoy mostly eaten as breakfast
This comment really sums up what I wanted to change about Andrews onion Bhaji…. The eggs are usually not put in Bhajjis as it gives off a very egg-y taste, which as said in the comment doesn’t cook through…. We usually use water and gram flour along with the spices, along with a teaspoon of oil sometimes depending ont he vegetable we’re using…
OMG you made Yassa chicken!!!! That's my favorite dish! When I saw the title I was hoping it'd be included but thought the chances were slim since it's from Senegal. I'm so glad you liked it, it is DELICIOUS
Timestamps for when u wanna do the recipes too 1:14 French Onion Soup 3:27 Chicken Yassa 5:31 Yangpa Jangajji 6:54 Onion Habanero Sauce 8:30 Blooming Onion 10:32 Onion Bhaji
Zucchini would make an interesting episode. My favorite thing to make with them, and that got me into zucchini in the first place, is food52's Zucchini butter. It's so good tossed with pasta or spread on toast. It's such a versatile vegetable that a lot of people just don't bother using.
His videos are just so natural, they're so simple and easy to watch, which is a great thing and something that lots of RUclipsrs don't do anymore.. my mean Andrew is just being himself out here
Andrew has tremendous staying power. I look forward to watching him for decades to come. Excellent food personality, and love that this video introduced so many diverse cultures too 😊
I agree with you on the diversity aspect, but I think Andrew's sophisticated bordering on snobbish 'food personality' worked a lot better when paired with Steven Lim's playful bordering on childish enthusiasm. That balance is gone now, and it shows. Look at 5:22 . That does not exactly radiate joy does it?
@@daan7004 I see what you mean, but I think Andrew inspires a different kind of joy. Certainly not the same type of energy Steven brings, but Andrew has me engaged the whole time I'm watching. 🙂
I love how onion is pretty much the most universal vegetable in the world. Everyone has it. Asians, Africans, Europeans, Scandinavians, North America, South America, Australia, New Zealand. I don't think there is a single place in the world where people have not found an onion in.
I just want to say how much I love that he did recipes from many different countries. There's so many different spices and flavor profiles to explore and every country's dishes are so unique; I love the diversity
I don’t know if I have ever told you, Alvin, Inga, Rie, Steven, and Adam (if I have left anyone out, I apologize) that the thing I truly love about your work is that with the exception of Rie, none of you are actually chefs (I cannot recall anyone other than Rie holding the official education, forgive me, if I recall incorrectly). Watching the videos you make (and others at BuzzFeed productions) can be so wonderful, because in theory, anyone could do what you are doing. It just takes a passion for food, and a willingness to fail. Practice truly does make perfect, and you folk prove it all the time! You are also a functional example of apprenticeship. Formal education is not necessary in order to master the subject, it is just a great foundation and head start.🤗🤗🤗🤗🤗🤗
So the way I learnt to make onion bhaji from my mom: no egg, and you actually let the onion leach out its liquid (often as the only liquid used but can be augmented with water a tbsp at a time). This leads to less batter clinging to it. It should almost seem too dry but as long as you can spoon it into the oil and it holds together it'll turn out fine.
From wat i saw he made onion pakora rather than bajji per se. From my part india we make onion pakora like hw he did. Bajji is cross sectional cut of onion dipped in the batter.
Andrew really coming into his own as a chef and cullinarian now. Im not surprised if he opens an eatery or restaurant. Back in his tasty days, he was rumored to be an average, i never thought so. I always saw so much potential of cooking within him.
I really like the format of these videos. Having Andrew telling you about what he made and how it turned out has something oddly satisfying to it. It feels like a few pages of this cooking diary he's reciting from. Great job! I really like this channel so far.
Just wanted to say I've been watching Andrew for years and I was in awe of how improved his knife skills have become. He looked like a pro slicing those onions.
My tip - chop the onions and simmer them gently on a low heat in a frying pan filled with unrefined sunflower oil for several hours. You then get caramelised onions and an excellent seasoned oil, both of which are great in other recipes.
I looooved this concept, it's really cool seeing your opinions and the final results - I don't really miss the recipe part. It's nice seeing so many variations of the same ingredient. I would love seeing something like rice - you can do so much with it!! The challenge is making it the star of every dish. Also, something like a cut of meat - like chicken wings or pork belly? It's very versatile, and featured in so many cuisines
My respect and fondness towards Andrew has really skyrocketed over the years. Since his BuzzFeed sketches and worth it days to such beautiful food deconstruction and analysis, he's so amazing!
Andrew, your videos are becoming some of my favorite. Taking on a variety of techniques and cuisines, but making them very accessible. Even admitting "I don't think I did this right" can be all of us in the kitchen.
This is how proper food media/journalism should be, i.e giving credit and citation where it's due. I can't stress how important that is. Great content 👍🏼
I love these videos, they really open your eyes on what you can do with a single (fairly cheap on top of that) ingredient. Keep em coming! Maybe carrots or scallions next?
Awesome video. I love onion bhajias. They are literally my favorite thing in the world. Comfort food at its finest. Rainy days with some ginger-cardamom chai.... mmmmhmmmm. We don't use eggs though, and we do let the onions sit in the batter letting the batter loosen up a little. I actually like my bhajias a little smaller and thinner, and not dense, so that they get crispy. I also like mine with red onions, for a little bite, but *any* onion is gonna be delicious. Onion bhajias are the best. Every body has their own preference on spice blends too, just test what works for you. If you don't want to use onions try potatoes or cauliflower or broccoli or carrots or even carom leaves (omg these are soooo good).
I just had onion bhaji in the evening and I'm still craving for more after watching the video. I'm so happy that our humble onion bhaji got it's limelight :)
Loving the variety and diversity of the dishes featured here & how sources were consulted and cited. Hoping to see some of the sources get a chance to maybe speak in future episodes.
I'm Honduran, but not Garifuna and this is the first time I have seen ANY major food program spotlight their cuisine. They take the best of Central America and Mexico and put a Caribbean twist. It is quite fantastic. And of course jerk chicken, spicy coconut chicken, sopa de caracol, etc
You should've also tried "mosakhan" which is a traditional Palestinian food and a Jordanian dish called "makmora", and both have a lot of onions, they're so good.
I hope this becomes a series So many basic ingredients are so versatile and this really whets the apetite and curiosity for trying them yourself! I found the potato episode very useful for just understanding how potatoes work as an ingredient for my own experiments
Chicken Yassa really looked amazing! It made me remember that in Italy we have this recipe which also combines meat and a caramelized onion sauce, but it's with thin roastbeef slices (idk what it's called exactly in English). My family calls it "arrosto alla genovese" but I haven't asked any genovese person to confirm, still it's one of my favorite meat dishes♡
My dude Andrew is really becoming the Guy in the math textbooks
this comment is elite
This is the greatest comment I’ve ever seen
U mean--insane guy*.....😂😂
Next it'll be like watermellons or something lol
Andrew bought 20lbs of onion, he pickled 23% of it, fry 34% and caramelised 7% of his onion. How many banana does Andrew have left?
there should be a new series called '20 pounds' where andrew just cooks a bunch of stuff
Especially since there are so many bulk stores and restaurant supplies that only sell ingredients in huge amounts.
Or when you have a bumper crop
I’ll sub if there is
its such a good idea and also helps me figure out creative ways to use single ingredients
That's also the amount of weight I will gain after following all of the recipes. So it works on two different levels!
I'm always impressed and how heavily he leans into international dishes. Props.
I'd say that quite often he couldn't do only American dishes even if he wanted to. The soup alone and also the chicken dish were a very substantial amount of the onions. Not many American dishes could've done that.
@@isaaclopes2831 except its not just onions. Andrew always does a lot of international flavours (probably because he grew up in a mixed culture environment, in his case eastern European).
@@cassandrakarpinski9416 if you called the average Eastern European "mixed culture" they'd probably punch you
I mean you are right objectively speaking, but many of the people of those areas lean nationalistic and racist and very very prejudiced based on nationality.
What I love about this guy- well, I mean asides from his fantascheique moustache and dulcet tones - is the way he references his recipes. YES. God, I love a good bibliography. Show me where you get your recipes/inspiration from, I love love love it!
Keep it in yer pants Rose!
Normal People: sauce
Andrew: Dairy dipping situation
Oh my 😂😂😂😂
I quietly said "otherwise known as ranch" at that part.
How many tears did you shed while making this video, Andrew?
Haha! Probably many.
YES
he had a sharp knife so
@@renjihongs5948 still very sting to some people eyes
@@M3gart0443 A thin, sharp knife ruptures less cells = less tears.
It also helps to have the onions cold.
“Onion: probably the best vegetable” not lying Andrew, not lying
Left me salivating over here
I mean, the next option HAS to be tomato right? Another classic vegetable used in everything. Origination in the Americas so the eastern world went without it for a LONG time and now we can't imagine life without tomatoes.
Fruit
Tomatoes are culinary vegetables or botanical fruits. Context matters when talking about tomatoes as a fruit or vegetable.
Tomatoes spoil easily if not stored possibly
Idk I am not a fan of tomatoes
If he does that he HAS to make the tomato soup cake!
Just wanna appreciate how great Andrew's knife skills are while cutting those onions!
ID on the knife?
Yeah! Excellent knife skills
💯
@@Becausing Let me know if you find out
@@Becausing I'd like to know too please
This just reminds me of Unus Annus when Mark and Ethan just ate onions for one day and they were absolutely struggling.
Memento Mori
@@JahmyaDash unus annus
Momento Mori
Whos cutting oinions??
Memento Mori
Mark and Ethan beating them selves up after not having been able to see this masterpiece
I pressed on the video and immediately looked for this comment omg
@@chickenonabarrel Same, haha
Momento Mori
Memento Mori
These videos are so pleasant to listen to, even though I know i'll probably never get around to actually making any of the recipes
me too...
Hi Patterz
I watch your Pokemon videos too.
And yep, his voice is very soothing
😂
Same 🙋♀️
I think its the reason why I grew up watching the food network, every show had a welcoming setting and a really smooth vibe
As an Indian, I just wanted to say the onion Bhaji batter was too thick like you suspected Andrew. And we usually make them much smaller.
Fun fact: they pair amazingly well with hot sauces!
I don't use eggs in making onion bhajiya's. Maybe some people use it in the batter.
agreed also i was shocked to see the use of egg in the batter
Bhaji's are actually no egg recipe , but ppl now-a-days to make it look fancy for the outsiders add eggs to it ..
@@nomadicmind6800 yo exactly what is with the eggs? They would make the batter richer and add to the taste as a result but I’m certainly surprised. Have to look up Madhur Jaffrey
@@SimranSurya I think you're right, it may add to the flavour and I don't know much about Madhur Jaffery's cooking so I have to look up some of her recipes.
*Cries in Unus Annus *
Ethan would've loved this
Momento Mori
Unus. Annus.
Momento Mori
If only they had this video 🥲
Yea esp the chicken one
Andrew you are SUCH a fantastic presenter. Seriously.
I love the lack of showiness. Just pure passion, dedication, and attention to quality.
I agree! He really is amazing🥵
I crave for onions now
Yo nimbooo
Bro I just seen your poll above this video
You should try chilli
Same, i understand Shrek now
Aww does Nimbo want some onion onion now??? Yeah you do you little stinker
Lemons. in Southern California everybody's got so many lemons on their trees, it's impossible to get rid of them all before they rot
Plz send them my way 🥺😭 lemon trees are almost non-existent where i live
juice them and freeze them? that’s what rosanna pansino does.
There are plenty of preservation tactics for lemons that can save them so that none go to waste. I recommend trying some so that you do not waste food, and so that you have lemons in off-seasons.
Also maybe look into some Greek recipes. My family is Greek and we use lemons in almost everything. Greek Salad is one example
@@-TheBugLord feel like, no offense, Greek salad being your example for Greek food is the most anti climactic thing ever 😂
Peel them, slice them, then eat them raw with cumin and salt so delicious 😋
Andrew is the now the new Alvin, buying every single piece of produce available in the market for a video 😂
😂😂😂
There's nothing obvious about Andrew that makes him more charismatic than other food youtubers but for whatever reason he just ~is~
Remember on [REDACTED] when Mark and Ethan suffered by eating onions for a day... good times
Yeah I remember being really curious if there was a way to optimize this concept with sufficient prep time.
Momento Mori
Good times, good times...
Yesss it was so good
I was looking for this comment lol
Anyone who has planted zucchini in the garden knows that a true friend is one who is willing to take a bushel of them off your hands. Could you please demonstrate how to deal with a large quantity of zucchini?
@@rachmae4180 id love to get free eggs lol. Between baking a lot and my own love of eggs, i go through a lot of them!
Omg I understand the struggle! Wish I had a recipe to share and help ):
Oh I've been there one summer. Fritters, stew, soup, bread, cake. I'm less of a fan now 😬
Zucchini mini pizzas
Zucchini lasagna
In skewers on the grill?
@@honkot6225 By the end of the summer, I swear I'll never eat another one.
I wanna see Andrew cook 20 pounds of corn or carrot!
Or he could do one with fruit like apples
great idea
I love corn
just need to figure out how to turn the corn into masa in his kitchen and make tamales, that'll take care of the corn!
This would have been helpful when Unus Annus tried this
Aw man I miss unus annus :,)
Memento mori friend
Memento mori friend :)
Memento mori fellow unus annus fan
Memento Mori everyone
Unus Annus: hold my non-alcoholic beer
Then pour it in my sauna
Momento Mori
Hello Andrew, I saw your take on onion bhajji and tbh it was a pretty good first attempt :D
if you're willing to try again might I suggest a few things that will help make it better?
In India onion bhajji or any fritter of same sorts is basically made in sizes that could be finished in a bite or two . This also helps it to cook faster hence, served as a fast food here. The consistency of the batter should be slightly thinner than pancake mix so it doesn't run off the veggie easily and you can also feel free to use just water instead of eggs since eggs can tend to not cook through sometimes . And lastly i would recommend serving with mint chutney . p.s. :- You can also use different veggies with the same batter like cauliflower, potato,spinach bell peppers and even chilies(bonus if you stuff chilly with masala potato) . I really enjoy watching you cook and appreciate your cooking tips
I really enjoyed this comment! Its so positive and helpful and has made me want to try make Onion Bhajji
And for the masala which you'll stuffed in the green chilli will be :
Mashed potatoes then Add powdered coriander, fennel seeds, chilli powder, cumin and chopped coriander leaves mix it well and stuff in green chilli then dip in batter( chickpea flour, carom seeds, salt and water) , and dip fry. And enjoy mostly eaten as breakfast
This comment really sums up what I wanted to change about Andrews onion Bhaji….
The eggs are usually not put in Bhajjis as it gives off a very egg-y taste, which as said in the comment doesn’t cook through….
We usually use water and gram flour along with the spices, along with a teaspoon of oil sometimes depending ont he vegetable we’re using…
I really enjoyed your comment, and particularly intrigued by chilli stuffed with masala potato. I need to check that out. Thank you.
its also helpful to make a flatter shape -- thick circles instead of a sphere
Andrew is the Bob Ross of Cooking .... The way he explains ✨
Oh the onion had to be cut side down. It's okay we'll eat it and it'll be our Lil secret
💯
thats so true, he has a soothing voice and demeanor
I guess worth it changed Andrew's life , everything he cooks has a history with worth it , i appreciate that .
OMG you made Yassa chicken!!!! That's my favorite dish! When I saw the title I was hoping it'd be included but thought the chances were slim since it's from Senegal. I'm so glad you liked it, it is DELICIOUS
Timestamps for when u wanna do the recipes too
1:14 French Onion Soup
3:27 Chicken Yassa
5:31 Yangpa Jangajji
6:54 Onion Habanero Sauce
8:30 Blooming Onion
10:32 Onion Bhaji
Zucchini would make an interesting episode. My favorite thing to make with them, and that got me into zucchini in the first place, is food52's Zucchini butter. It's so good tossed with pasta or spread on toast. It's such a versatile vegetable that a lot of people just don't bother using.
His videos are just so natural, they're so simple and easy to watch, which is a great thing and something that lots of RUclipsrs don't do anymore.. my mean Andrew is just being himself out here
Andrew has tremendous staying power. I look forward to watching him for decades to come. Excellent food personality, and love that this video introduced so many diverse cultures too 😊
I agree with you on the diversity aspect, but I think Andrew's sophisticated bordering on snobbish 'food personality' worked a lot better when paired with Steven Lim's playful bordering on childish enthusiasm. That balance is gone now, and it shows. Look at 5:22 . That does not exactly radiate joy does it?
@@daan7004 I see what you mean, but I think Andrew inspires a different kind of joy. Certainly not the same type of energy Steven brings, but Andrew has me engaged the whole time I'm watching. 🙂
It would be cool to see 20 pounds of apples! I’m sure they could be used in both savory and sweet dishes!
My exact train of thought. XD
I love how onion is pretty much the most universal vegetable in the world.
Everyone has it. Asians, Africans, Europeans, Scandinavians, North America, South America, Australia, New Zealand.
I don't think there is a single place in the world where people have not found an onion in.
This reminds me when Eef and Hee Hoo did this in [REDACTED].
Rip [REDACTED] and Memento mori
Memento mori my friends
Momento Mori. I clicked this video just to pay my respects.
Memento Mori
YESS memento mori hehehehehe
I really liked that you explored a variety of cultures. Can’t wait to try some of these recipes myself!
I just want to say how much I love that he did recipes from many different countries. There's so many different spices and flavor profiles to explore and every country's dishes are so unique; I love the diversity
I don’t know if I have ever told you, Alvin, Inga, Rie, Steven, and Adam (if I have left anyone out, I apologize) that the thing I truly love about your work is that with the exception of Rie, none of you are actually chefs (I cannot recall anyone other than Rie holding the official education, forgive me, if I recall incorrectly).
Watching the videos you make (and others at BuzzFeed productions) can be so wonderful, because in theory, anyone could do what you are doing. It just takes a passion for food, and a willingness to fail. Practice truly does make perfect, and you folk prove it all the time!
You are also a functional example of apprenticeship. Formal education is not necessary in order to master the subject, it is just a great foundation and head start.🤗🤗🤗🤗🤗🤗
Tomatoes, summer squash, or beans would be very interesting as one of these type of videos
So the way I learnt to make onion bhaji from my mom: no egg, and you actually let the onion leach out its liquid (often as the only liquid used but can be augmented with water a tbsp at a time). This leads to less batter clinging to it. It should almost seem too dry but as long as you can spoon it into the oil and it holds together it'll turn out fine.
From wat i saw he made onion pakora rather than bajji per se. From my part india we make onion pakora like hw he did. Bajji is cross sectional cut of onion dipped in the batter.
Imagine the tears he shed from cutting those onions.
He doesn't
Prob enough to fill a swimming pool lol
Contact lenses = no pain or tears at all
His knife was sharp
some guy on youtube: here's how i cooked 20 pounds of onions
570K people: *hmm*
Did you just say one guy, you know who this is, shame
@@quickshotfivefourthreefour6758 ik insulting lol. Everyone loves him
I love how you took recipes from all over the world! This was great!!!
My favorite part of this series is that andrew always references other chefs! Sharing the love!
Andrew: "onions in their raw form are useful but obviously not delicious"
Indians who eat raw sliced onions with many dishes: * 👁️👄👁️💧*
This is the comment I was looking for. Me as a German also absolutely love raw onions and I don’t get his point of view
loool alot of north african countries eat red onions raw like apples
As a Dutch person we eat raw onions with a lot of dishes as well...
Greek and same
salsa: 🧍♀️
Andrew really coming into his own as a chef and cullinarian now. Im not surprised if he opens an eatery or restaurant. Back in his tasty days, he was rumored to be an average, i never thought so. I always saw so much potential of cooking within him.
You cut down the semantics of most online recipes and get down to what exactly to do. Trying the blooming onion tonight!!! 😮❤🎉
I really like the format of these videos.
Having Andrew telling you about what he made and how it turned out has something oddly satisfying to it.
It feels like a few pages of this cooking diary he's reciting from. Great job! I really like this channel so far.
Limes, cabbage, and tomatoes would be cool foods to do.
Limes is a very good idea! Using not just the juice
Limeade, margaritas, salsas, lime bars, lime chicken
Salad, stir fry, dumplings, kimchi, burritos/tacos
Pasta sauces, lasagnas, caprese salad, gazpacho, bloody mary
Just wanted to say I've been watching Andrew for years and I was in awe of how improved his knife skills have become. He looked like a pro slicing those onions.
My tip - chop the onions and simmer them gently on a low heat in a frying pan filled with unrefined sunflower oil for several hours. You then get caramelised onions and an excellent seasoned oil, both of which are great in other recipes.
andrew you HAVE to do this thing for every. single. ingredient. it is great
I looooved this concept, it's really cool seeing your opinions and the final results - I don't really miss the recipe part. It's nice seeing so many variations of the same ingredient. I would love seeing something like rice - you can do so much with it!! The challenge is making it the star of every dish. Also, something like a cut of meat - like chicken wings or pork belly? It's very versatile, and featured in so many cuisines
I really love how you give credits to every source where you got the recipe from!! Continue like that! :)
I just love the way Andrew loves food and food knowedge
Was waiting for this. Weekly therapy.
I'd like to see him try going through 20 pounds of garlic. Just imagining the smells and flavors he could make with that is 🤤🤤
He just did :))
should’ve showed this to mark and eef when unus annus was still around😞
Momento Mori
Memento Mori
Onions are by far my all time favorite ingredient. If I'm sad, just give me an onion.
Andrew should do this with tomatoes since they are getting into season
Do 20 pounds of apples! You can definitely get really creative with those.
Oooo yes please
Great idea
French Onion Soup 1:12
Chicken Yassa 3:27
Yangpa Jangajji 5:32
Onion Habanero Sauce 6:51
Blooming Onion 8:29
Onion Baji 10:32
My respect and fondness towards Andrew has really skyrocketed over the years. Since his BuzzFeed sketches and worth it days to such beautiful food deconstruction and analysis, he's so amazing!
Andrew, your videos are becoming some of my favorite. Taking on a variety of techniques and cuisines, but making them very accessible. Even admitting "I don't think I did this right" can be all of us in the kitchen.
The cinematography in Andrew’s videos are top notch. Would love to know what LUT’s you guys are using.
This is how proper food media/journalism should be, i.e giving credit and citation where it's due. I can't stress how important that is. Great content 👍🏼
You always learn something new from these videos not like some random stir fry or frittata or whatever it’s so fun
Quiet chanting from a distance "Unus Annus.. Unus Annus.. Unus Annus"
This video is so beautiful, I’m crying. Perhaps it’s just the onions.
The mustache makes him look like a carton character, I just can't place my finger on which one though!!!
Him:*cuts 20 pounds of onions* *not a single tear
Me: cuts one onion *runs to the fridge to stop my tears*
Just breathe through your mouth
I love these videos, they really open your eyes on what you can do with a single (fairly cheap on top of that) ingredient. Keep em coming! Maybe carrots or scallions next?
This series is so underrated, the amount of efforts and recipe in 1 video. The video and demonstration is so clean.
I love that no matter how good of a chef you are, melty will always be used
Awesome video. I love onion bhajias. They are literally my favorite thing in the world. Comfort food at its finest. Rainy days with some ginger-cardamom chai.... mmmmhmmmm.
We don't use eggs though, and we do let the onions sit in the batter letting the batter loosen up a little. I actually like my bhajias a little smaller and thinner, and not dense, so that they get crispy. I also like mine with red onions, for a little bite, but *any* onion is gonna be delicious. Onion bhajias are the best. Every body has their own preference on spice blends too, just test what works for you.
If you don't want to use onions try potatoes or cauliflower or broccoli or carrots or even carom leaves (omg these are soooo good).
Andrew: This is how you make croutons..... croots.
Me: Croots!
CROOTS!
I just had onion bhaji in the evening and I'm still craving for more after watching the video. I'm so happy that our humble onion bhaji got it's limelight :)
Loving the variety and diversity of the dishes featured here & how sources were consulted and cited. Hoping to see some of the sources get a chance to maybe speak in future episodes.
It is Realy helpful when you reference your recipes. It makes it so much easier for us to find the recipe and make the dish.
this brought tears to my eyes
So glad that ATE is finally attempting and experimenting Indian cuisine ❤️❤️❤️
Inga explored Indian cuisine ❤️
You should honestly have a podcast on talking about food, it’s just beautiful
I'm Honduran, but not Garifuna and this is the first time I have seen ANY major food program spotlight their cuisine. They take the best of Central America and Mexico and put a Caribbean twist. It is quite fantastic. And of course jerk chicken, spicy coconut chicken, sopa de caracol, etc
All these recipes look amazing! I love onions. And I love that Andrew always tries dishes from other cultures and is very open-minded!
20 POUNDS OF RICE!!!! The people want it!
I like how you don't just use the obvious uses for onions but you also use recipes from different cultures!
You should've also tried "mosakhan" which is a traditional Palestinian food and a Jordanian dish called "makmora", and both have a lot of onions, they're so good.
“if thats not what you’re interested in , im sorry “ 😂😂😂😭
This video makes you appreciate Andrew's knife skills
Good old video about how 20 pounds of onions were cooked is uploaded.
800k+ people:*I N T E R E S T I N G*
I hope this becomes a series
So many basic ingredients are so versatile and this really whets the apetite and curiosity for trying them yourself!
I found the potato episode very useful for just understanding how potatoes work as an ingredient for my own experiments
Warning: Seal your tear ducts before you try this.
Please make one with carrots! They are very cheap and plentiful in the UK but I can never finish a bag!
The king of buzzfeed now the king of onions
I dont see a lot of comments about it so Imma add to the pile:
So much [REDACTED] memories...
Memento Mori, friends, Memento Mori
Momento Mori
I like that you're citing your sources in the video. As for ingredients, I'd like to see you try to use 20 pounds of bananas!
He should really try banana chips made from raw bananas! A very delicious snack from India! 😋🍌
more " I cooked 20 pounds of......" pleaaaaase
also, maybe next time 20 pounds of beans (garbanzo, kidney, black, .........)
Chicken Yassa really looked amazing! It made me remember that in Italy we have this recipe which also combines meat and a caramelized onion sauce, but it's with thin roastbeef slices (idk what it's called exactly in English). My family calls it "arrosto alla genovese" but I haven't asked any genovese person to confirm, still it's one of my favorite meat dishes♡
I cannot stop watching Andrew slicing onions
From buying too much potato to replicate french fries into buying things like a man in math test so I can make content