The fact that we get spanish subtitles and temperatures in Celsius with the Farenheit on the screen instead of the other way around is lovely. Thank you for being so cool. Not just Andy but the team as well. Ok, bye. Edit: also, next time at the bakery I'm asking for “soft baguettes” instead of bolillos. Hehe.
@@theantipope4354 sadly regardless of the taste, beetroot has amazing health benefits for the heart/cardiovascular system, american die in 40-50s from widowmakers aka massive heartattack, you're one and done, and it's mostly from our shit food.
"A quick tidy-up and then we'll eat" really resonated with me. I'm just a home cook but I enjoy my scran so much more when I know I don't have a messy kitchen to deal with later.
For easier torta building try a thinner cut and lard it's a little bit more traditional for refried beans any way that's a really great example of a torta de milanesa
I love that Turkish bread has been popular in Australia for a long time after the focaccia wave of the 90s but there is no such bread in Turkey. Similar round versions of it are common, usually called tandır bread or gobit but I haven’t seen the typical long variety.
In Aotearoa NZ you get the bbq fundraiser outside the popular shops on the weekend... Nothing beats some good fried steak, sautéed onion, a runny egg, cheese, mayo and some tomato sauce inside some toast-sliced bread. Usually it sucks, but when you make it at home, amazing!
A couple notes on the Italian beef (and you probably know this but for the benefit of your audience): It's never on a baguette, it's on a softer bread more like a sub roll. And it is often - not always - dipped entirely in the gravy for a moment before being wrapped. That's a matter of personal preference but I definitely prefer it that way. The hot/sweet peppers are also a matter of preference, as is adding some cheese. Cheers, Andy, big fan of your videos.
@@vnokesCO literally in The Bear, the show that kind of made Italian Beef famous outside the Midwest US, they explain it as "You've heard of french dip? well that's italian dip"
Good explanation. The bread most places use is from a brand called Turano. They call it a “French roll.” I like mine dipped w hot giardiniera, which I would say is most traditional.
Sorry Andy, but the reason your Aussie steak sanga wasn't rated higher was because it needs to come from a small town corner take-away shop with prices written on paper bags and a refusal to move on from putting sauce in the pie with a sauce bottle. Gotta be cheap beef, shredded iceberg, normal sauce, tinned beetroot, and wrapped in paper to steam a little before you get it home and enjoy.
My local pub does (did) a steak sandwich with an onion relish instead of the beetroot, and NO cheese. It was delicious 🥰🥰. Simple and delicious. Although it did have bacon on it too 🤤🤤
I got my first italian beef sandwich in Chicago last year, they guy making it asked if I wanted it dipped and the dumb look I gave him was enough for him to say "I'll give you a half dip"
Wohoooo!!! Two of my most favourite steak sandwiches!!! American Steak Sandwich with a side of Au jus also similar to Philly Cheese Steak Sandwich with Au jus and Aussie Steak Sanga!!!! Heavenly!!! :P
I reckon the base for comparison is the Lions Club Steak Sanga, at Bogabri they often use scotch fillet fresh white bread, onions BBQ sauce! happy days.
Hi Andy, Great video from today, Saturday, with a translation into Spanish. In Argentina we have 2 emblematic sandwiches that are part of the cultural gastronomic heritage of Argentina. And they are known worldwide. They are the "Choripan" and the "Sandwich de milanesa tucumano". It would be a great joy for me if you could reproduce them. Congratulations, peace, greetings to the whole team and may the successes continue.
Sandwich de milanesa tucumano? Deja de mentir, por favor. Sánguche de milanesa hay en todo el país. For those who don't speak spanish, this man is triying to appropiate a sandwich for his región, when it's something we all make in argentina, and its really simple: milanesa, bread, lettuce tomato , mayo and mustard. Greetings
Tasty cheese is even more an NZL thing Andy. You need to reference your childhood home more often and accurately in these videos IMHO. Best wishes from AKL.
That Milanesa Torta looks amazing. Add some Aguacate!!! haha. Typically Milanesa steak is a lot thinner in Mexico, since it is usually a street food item it needs to be cooked fast. I dont think ive ever had a Milanesa torta where they use a thick sirloin steak. It still looks amazing and I am sure it tasted so good! I agree, with you!
Andy I fucking love you you’re the best RUclips chef and one of the best overall content creators I’ve seen in 20 years. I’m glazed like a krispy kreame.
There are similarities, in that it's breaded steak. The main difference is that Andy didn't use cube steak. I don't care for it, which is why I'll pass on chicken fried steak.
@@vnokesCOchicken fried steak also ends up with a clumpier flour-based batter like fried chicken, whereas a milanesa is breadcrumbs (and usually a thinner steak than he used) and so is more similar to schnitzel
Andy! Yes Chef! Legend! They all looked amazinglingly delicious! Love Katelyn's perfect timing to do a cameo role and just appear when there was half a steak sandwich ready. I hope Mitch, Dazz and Caleb also got some. Peace and ❤ to all of you legends! 😘
I might be accused of being boring here but for me the Bánh Mì is the king of sandwiches so to make the best Steak Sandwich I’d just take a Bánh Mì and put steak in it.
Bahn Mi are great sammiches but I couldn't label any sammich as the king of. Bahn mi already have so many different fillings and I am not counting every sammich that is bahn mi inspired. I really don't think that anything can truly be labeled as king. If you want to consider it your favorite then so be it, but king implies that the majority prefer it or are forced to agree. With that said, I typically prefer to get a bahn mi if I am just craving a sammich, however if I craving a hot sammich I would typically order a Philly, a fried chicken sammich, Italian beef or almost anything pressed.
I mean theres different ideas about the steak sanga, however what I grew up eating from my local fish and chippy: Toasted bread, lettuce, tomato, grilled onions, egg, bacon, cheese, steak, tomato sauce. Not criticising Andy's one but I've never seen most of those ingredients on a steak sanga.
definitely want to try the mexico steak torta! i feel like it must have some amazing flavor! there all amazing in there own ways of course! id eat anyone any giving day haha
I know he did the Philly cheesesteak on another video - and even commented about how he could see why Cheez Whiz was so popular because of how it'd help hold everything together, if I remember right. Sloppy Joes is still good stuff! I always keep a can of Manwich in my cupboard for the times I've got hamburger and I'm feeling too lazy to fry up a good burger.
That milanesa torta doesn't look half bad. A quicker, closer-to-the-original version would have a base of refried beans smeared on the bread, the milanesa on top of it (thinner cut, yours is a tad chunky), sliced avocado, sliced onion and pickled jalapeños. Mix some crema with a couple of chipotle chilies in adobo sauce, spread that on the top bread and violá! That's the kind of "torta de milanesa" that you'll be served in every decent Mexican cantina. A couple of cervezas will wash it down nicely. Provecho!
I love the matty shoutout you and matty are the only 2 chefs on RUclips I keep in rotation at the moment love your work once again ❤ I will be trying these for the kids in no time
I saved this video to my “Italian beef” playlist for future reference. Great job! Now, I’ve got to go find out more about this beautiful woman named Coco in Matty’s video. 👏🏻👍🏻
Hope you come out to Chicago to try true italian beef. Slices are usually window pane thin and french rolls are used instead of a baguette. I have like 100 more things to say about it as a Chicagoan, but it's best to just try it when you're in Chicago. Most recipes can't replicate the restaurant flavors. Would recommend Portillo's, Johnnie's Beef and Al's Beef as the typical top italian beef places.
As a native Chicagoland resident, that Italian beef looked on point. And the torta looked so good that I’m not upset about coming in second to that. (I love a good torta anyway 😋)
Andy next time your cutting up a steak primal cut one steak about a half inch thick. Grill it, slap it between heaverly buttered bread with a good bit of salt! That's a proper kiwi steak sandy! 😊
Yovi's, in Pittsburgh, serves a Chicago Beef combo sandwich with hot Italian sausage on the bottom, then the beef, topped with a killer giardinara. TO DIE FOR!! Or maybe to die of. Not sure.
Hey Man - Tasty cheese - introduced by the marketing dudes in cheese companies (Bodalla, Bega, Coon etc) There was a a common trend in retail grocery where varieties of different foods were all color coded - all manufacturers seemed to adopt a standard color across cheeses eg Cheddar Cheese varieties - Mild (blue) , Tasty (Green) , Vintage (Black) . That's how Tasty Cheese came about - marketing all the way ..........
The Chicago Italian beef is served as dry, wet and dipped. Dry is where you take the meat out of the au jus and let most of it drain off and then you put it on the bread and dress as normal. Wet is where you put the meat straight into the roll without draining and you get a wetter sammich. Dipped is where the whole sammich is dunked into the au jus. The dry and wet versions are usually served with a cup of au jus on the side for dipping.
My best steak sandwich is med rare rump, sliced. A good sturdy bread roll, buttered, slathered with Dijon mustard, steak, sliced onion and cos lettuce. Yum!
Oh, well. Here I understand the limitations for the torta de milanesa. Provlone, yes, it's a good substitute! Though, refried beans lacked the lard, my man! That's why they're called refried! You do have to fry them, and then refry them! The rest, I think it was a bit over done, milanesa is simply a thin lean round steak. The secret to to make it soft is to soak it in milk. But this is good for... "gourmet" purposes... I'll try the aussie one!
"And I'm not buying one just to slice beef at home" a man of the people, Andy 😤
We should all start a go fund me for Andy's deli meat slicer 😂
Meanwhile: "I'm gonna use wagyu for roast cause I can"
you can buy a pretty good one for around $100 USD nowadays.
@@svandalbear Bahahahha
The steak sandwich is always a winner, a good one is amazing, and even a dodgy pub can put out a decent one
The fact that we get spanish subtitles and temperatures in Celsius with the Farenheit on the screen instead of the other way around is lovely. Thank you for being so cool. Not just Andy but the team as well. Ok, bye.
Edit: also, next time at the bakery I'm asking for “soft baguettes” instead of bolillos. Hehe.
Katelyn coming in and stealing half of each sandwich is awesome! We need more of that lol!
Yes! 😆
She told me to subscribe.I tried to subscribe again.😅
They should make it a running gag
That aussie steak sanga looks the best. I could eat that forever.
Does anyone else want to eat mademoiselle craballeta with some butter????
Yes it does 😋 except leave off the beetroot & rocket on mine. Sorry Andy & Aussies/Kiwis - my American palette thinks beets are too earthy.
@@vnokesCO No worries. This Aussie agrees with you on the beetroot. I've never liked the stuff, & it can be hard to avoid here.
@@vnokesCO this Aussie also agrees with you on beetroot
@@theantipope4354 sadly regardless of the taste, beetroot has amazing health benefits for the heart/cardiovascular system, american die in 40-50s from widowmakers aka massive heartattack, you're one and done, and it's mostly from our shit food.
"A quick tidy-up and then we'll eat" really resonated with me. I'm just a home cook but I enjoy my scran so much more when I know I don't have a messy kitchen to deal with later.
For easier torta building try a thinner cut and lard it's a little bit more traditional for refried beans any way that's a really great example of a torta de milanesa
I love that Turkish bread has been popular in Australia for a long time after the focaccia wave of the 90s but there is no such bread in Turkey. Similar round versions of it are common, usually called tandır bread or gobit but I haven’t seen the typical long variety.
In Aotearoa NZ you get the bbq fundraiser outside the popular shops on the weekend... Nothing beats some good fried steak, sautéed onion, a runny egg, cheese, mayo and some tomato sauce inside some toast-sliced bread. Usually it sucks, but when you make it at home, amazing!
A couple notes on the Italian beef (and you probably know this but for the benefit of your audience): It's never on a baguette, it's on a softer bread more like a sub roll. And it is often - not always - dipped entirely in the gravy for a moment before being wrapped. That's a matter of personal preference but I definitely prefer it that way. The hot/sweet peppers are also a matter of preference, as is adding some cheese. Cheers, Andy, big fan of your videos.
Sounds similar to a French dip, so if you don't like it too soggy, dip as you go.
Thank you lol my thoughts exactly.
@@vnokesCO literally in The Bear, the show that kind of made Italian Beef famous outside the Midwest US, they explain it as "You've heard of french dip? well that's italian dip"
3:31 can you eat this while driving?
Good explanation. The bread most places use is from a brand called Turano. They call it a “French roll.” I like mine dipped w hot giardiniera, which I would say is most traditional.
Sorry Andy, but the reason your Aussie steak sanga wasn't rated higher was because it needs to come from a small town corner take-away shop with prices written on paper bags and a refusal to move on from putting sauce in the pie with a sauce bottle. Gotta be cheap beef, shredded iceberg, normal sauce, tinned beetroot, and wrapped in paper to steam a little before you get it home and enjoy.
The best beef sandwich is not fried but roasted med-rare, chilled, then thin-sliced and piled high, with horseradish dressing.
yum
Ah the memories 🇦🇺👍
My local pub does (did) a steak sandwich with an onion relish instead of the beetroot, and NO cheese. It was delicious 🥰🥰. Simple and delicious. Although it did have bacon on it too 🤤🤤
I got my first italian beef sandwich in Chicago last year, they guy making it asked if I wanted it dipped and the dumb look I gave him was enough for him to say "I'll give you a half dip"
9:46 season our what, again? 🤣
An unfortunate time to drop an R 😆
Wohoooo!!! Two of my most favourite steak sandwiches!!! American Steak Sandwich with a side of Au jus also similar to Philly Cheese Steak Sandwich with Au jus and Aussie Steak Sanga!!!! Heavenly!!! :P
I reckon the base for comparison is the Lions Club Steak Sanga, at Bogabri they often use scotch fillet fresh white bread, onions BBQ sauce! happy days.
Hi Andy, Great video from today, Saturday, with a translation into Spanish. In Argentina we have 2 emblematic sandwiches that are part of the cultural gastronomic heritage of Argentina. And they are known worldwide. They are the "Choripan" and the "Sandwich de milanesa tucumano". It would be a great joy for me if you could reproduce them. Congratulations, peace, greetings to the whole team and may the successes continue.
Sandwich de milanesa tucumano? Deja de mentir, por favor. Sánguche de milanesa hay en todo el país. For those who don't speak spanish, this man is triying to appropiate a sandwich for his región, when it's something we all make in argentina, and its really simple: milanesa, bread, lettuce tomato , mayo and mustard.
Greetings
Tasty cheese is even more an NZL thing Andy. You need to reference your childhood home more often and accurately in these videos IMHO. Best wishes from AKL.
That Milanesa Torta looks amazing. Add some Aguacate!!! haha. Typically Milanesa steak is a lot thinner in Mexico, since it is usually a street food item it needs to be cooked fast. I dont think ive ever had a Milanesa torta where they use a thick sirloin steak. It still looks amazing and I am sure it tasted so good! I agree, with you!
Andy I fucking love you you’re the best RUclips chef and one of the best overall content creators I’ve seen in 20 years. I’m glazed like a krispy kreame.
It’s rare to find a Chef that is excellent in a Commercial Kitchen, and equally as good teaching home cooks. Well done Chef!
Thanks!
You've unknowingly made an awesome chicken fried steak sandwich. Good stuff man
There are similarities, in that it's breaded steak. The main difference is that Andy didn't use cube steak. I don't care for it, which is why I'll pass on chicken fried steak.
@@vnokesCOchicken fried steak also ends up with a clumpier flour-based batter like fried chicken, whereas a milanesa is breadcrumbs (and usually a thinner steak than he used) and so is more similar to schnitzel
As always an unreal cooking vid. Thanks for the content Andy!
Wow. I want to try them all. The Italian Beef seemed difficult to make at home until I watched this! 🎉
Que gran video!
Saludos desde México!
Que rica torta de milanesa te quedo!!!
I love your short videos. Everything you make looks so amazing. Thanks, Connecting From- NewJersey. ❤❤
Andy: There's no rules in cooking, do what you like.
The Spanish after you make a Paella: Want to bet. :/
That’s why Paella sucks, in my opinion
Italians also giving him a subtle side eye.
Well, as subtle as Italians can be, anyway lol
Andy! Yes Chef! Legend! They all looked amazinglingly delicious! Love Katelyn's perfect timing to do a cameo role and just appear when there was half a steak sandwich ready. I hope Mitch, Dazz and Caleb also got some. Peace and ❤ to all of you legends! 😘
I might be accused of being boring here but for me the Bánh Mì is the king of sandwiches so to make the best Steak Sandwich I’d just take a Bánh Mì and put steak in it.
Bahn Mi are great sammiches but I couldn't label any sammich as the king of. Bahn mi already have so many different fillings and I am not counting every sammich that is bahn mi inspired. I really don't think that anything can truly be labeled as king. If you want to consider it your favorite then so be it, but king implies that the majority prefer it or are forced to agree.
With that said, I typically prefer to get a bahn mi if I am just craving a sammich, however if I craving a hot sammich I would typically order a Philly, a fried chicken sammich, Italian beef or almost anything pressed.
The Bahn mi is the king of Sandwiches
Banh Mi and Katsu Sandwich from Japan for me!
Love your videos. You seem like you genuinely enjoy making this content and have such a good vibe! Now I want a steak sandwich
Cousin Richie would be happy with that Chicago Beef Andy
I was wondering if any other fans of The Beef would be commenting. lol
Nice. Suggest the Aussie Steak Sanga needs an egg, some bacon, thick cut toasted white bread. Pineapple and beetroot optional.
Whoa. That torta was over the top. Sensational video!
dude straight up put TWO steaks on one sandwhich lol; even my American ass is jaw dropped lol
I mean theres different ideas about the steak sanga, however what I grew up eating from my local fish and chippy: Toasted bread, lettuce, tomato, grilled onions, egg, bacon, cheese, steak, tomato sauce. Not criticising Andy's one but I've never seen most of those ingredients on a steak sanga.
Awesome recipe Andy and I’m with you with regards to the soggy sandwich, only ducks should be eating wet bread 🤣
The last one just looks tasty even on video!!! Just … wow 🤩 🤤!!
Thanks for sharing great recipe and love your video
Andy, not including the Cheesesteak was a mistake.
That's a true steak sandwich because it's made with ribeye steak not roast beef.
A... mis-steak if you will
Right…..
Your a legend Andy!! Thanks again for paying for d delivery of your cookbook, I love it 🙌🏻
Always love me a good steak sammich!
Always enjoy the relaxing vibes of these videos.
It's so nice to watch this cooking station.
Wow great, I'm waiting for your other videos
I've never heard of raisins in salsa before
definitely want to try the mexico steak torta! i feel like it must have some amazing flavor! there all amazing in there own ways of course! id eat anyone any giving day haha
Those steak sandwich look amazing I would love that Italian beef roll was my favourite 😍
I'm so makin' all of these for my brood 😅
Soy mexicano y me parece que hiciste muy buen trabajo con la torta de milanesa. Es muy similar a a la que comemos en México.
I'd love to try them all!
Philly cheesesteak. Quick dip, extra cheese for me.
Technically not steak, but I do miss the 1970s sloppy Joes.😊
I know he did the Philly cheesesteak on another video - and even commented about how he could see why Cheez Whiz was so popular because of how it'd help hold everything together, if I remember right.
Sloppy Joes is still good stuff! I always keep a can of Manwich in my cupboard for the times I've got hamburger and I'm feeling too lazy to fry up a good burger.
Where do you get your beef? Are the cows right outside your kitchen? Cuz it always looks so high quality! Making me hungry!
It's cause he's bougie and always uses wagyu beef lol.
Straight to the point
That milanesa torta doesn't look half bad. A quicker, closer-to-the-original version would have a base of refried beans smeared on the bread, the milanesa on top of it (thinner cut, yours is a tad chunky), sliced avocado, sliced onion and pickled jalapeños. Mix some crema with a couple of chipotle chilies in adobo sauce, spread that on the top bread and violá! That's the kind of "torta de milanesa" that you'll be served in every decent Mexican cantina. A couple of cervezas will wash it down nicely. Provecho!
I love the matty shoutout you and matty are the only 2 chefs on RUclips I keep in rotation at the moment love your work once again ❤ I will be trying these for the kids in no time
Watching this while being hungry is torment!! Damn they look delicious!
Aussie steak sandwich for me but instead of the tasty cheese and mayo, add on shaved parmesan and balsamic glaze 😋
Whichever sando has the most meat on it is always my favorite
I agree on the pineapple front. Pineapple and beef is about the same level of wrong as pineapple on pizza.
So, not wrong at all and completely delicious? Cause pineapple on pizza is amazing.
I saved this video to my “Italian beef” playlist for future reference. Great job! Now, I’ve got to go find out more about this beautiful woman named Coco in Matty’s video. 👏🏻👍🏻
lemon squeezing face got to love Andy!
All 3 look amazing my mouths watering mmmm
Yo that torta looks bomb af, I love a good milanesa torta, love from SGV
San Gabriel Valley? Nice, greetings from La Puente native!
La carne esta cruda!!! Tenés que venir a probar los sanguchitos de bondiola de Argentina, o un chori !! Greetings from Córdoba Argentina!!
My fav sandwich uses leftover slow cooked lamb. Re-fried till a bit crispy, on a turkish roll with sour cream, garlic dip, pickles and lettuce ;)
I have done this in a soft baguette, substituting the soured cream and garlic dip with an aioli, and a subtle mint sauce in there. Exceptional!
That looks so good! 😋 Wish you'd make some chitterlings! 😊🙏 Nice toum! 👍
Hope you come out to Chicago to try true italian beef. Slices are usually window pane thin and french rolls are used instead of a baguette. I have like 100 more things to say about it as a Chicagoan, but it's best to just try it when you're in Chicago. Most recipes can't replicate the restaurant flavors. Would recommend Portillo's, Johnnie's Beef and Al's Beef as the typical top italian beef places.
Super licious as always, greetings from Sweden! 😋
Italian Beef is the correct answer
These look sooooo good.
Im from Mexico and I can tell that your torta looked great !!!!! Would’ve love to eat that !!!!
As a native Chicagoland resident, that Italian beef looked on point. And the torta looked so good that I’m not upset about coming in second to that. (I love a good torta anyway 😋)
That ribeye looked amazing.. id have taken the caps off for me. Made some pinwheels n ate alone lol
The Chicago beef one looked the best, and was the most straight forward to make. The other two look really good, but man... all those steps.
Definitely delicious X 3.
Love The Bear
With you on the Turkish Bread, Andy. It's the perfect texture for a sanga, and doesn't distract from the filling.
Andy next time your cutting up a steak primal cut one steak about a half inch thick. Grill it, slap it between heaverly buttered bread with a good bit of salt! That's a proper kiwi steak sandy! 😊
I think I need to buy your cookbook ❤💜💙🦋🙏🏻
Yo Andy. Love your videos. Got a dish from Western New York you’ll love. Italian Greens. Happy to send you a recipe if you want.
Awesome review, you two are great together
So delicious recipe 👌🏻☘️👌🏻
Try the Chicago Beef with 2/3 streak and 1/3 pepperoni
Yovi's, in Pittsburgh, serves a Chicago Beef combo sandwich with hot Italian sausage on the bottom, then the beef, topped with a killer giardinara. TO DIE FOR!! Or maybe to die of. Not sure.
Classic Aussie Steak Sanga, looks magnificent. I like to put a little hot sauce on mine, not traditional but I love spice.
looks great
Oh Lord I'm glad to be subscribed to you 🤤
Great video! So hungry now …
Hey Man - Tasty cheese - introduced by the marketing dudes in cheese companies (Bodalla, Bega, Coon etc) There was a a common trend in retail grocery where varieties of different foods were all color coded - all manufacturers seemed to adopt a standard color across cheeses eg Cheddar Cheese varieties - Mild (blue) , Tasty (Green) , Vintage (Black) . That's how Tasty Cheese came about - marketing all the way ..........
The Chicago Italian beef is served as dry, wet and dipped. Dry is where you take the meat out of the au jus and let most of it drain off and then you put it on the bread and dress as normal. Wet is where you put the meat straight into the roll without draining and you get a wetter sammich. Dipped is where the whole sammich is dunked into the au jus. The dry and wet versions are usually served with a cup of au jus on the side for dipping.
C'mon now! The best sandwich in the world is the one you like to eat. Not what others say is best! 👊💥
Most locals in California use skirt steak for tortas It's much thinner but they also like to cook the meat to a well done.
Onion bacon relish 💯💯
My best steak sandwich is med rare rump, sliced. A good sturdy bread roll, buttered, slathered with Dijon mustard, steak, sliced onion and cos lettuce. Yum!
Need a Matty and Andy Collab! Two GOATS ❤
I reckon your all right a good on ya mate
Andy had a lot of trouble saying the R in words this video.. Breadcums??
I've tried to make cheese steaks at home and it was delicious
Oh, well. Here I understand the limitations for the torta de milanesa. Provlone, yes, it's a good substitute! Though, refried beans lacked the lard, my man! That's why they're called refried! You do have to fry them, and then refry them!
The rest, I think it was a bit over done, milanesa is simply a thin lean round steak. The secret to to make it soft is to soak it in milk. But this is good for... "gourmet" purposes...
I'll try the aussie one!
Horse radish please. Haha! Thanks for the video!
What blender do you own?