LOL, I can just imagine Andy standing there for days on end sharpening his knife until finally an order comes in. There's like no one else at the restaurant or kitchen.
Linguini with white clam sauce! One of my favorite childhood memories is making this with my dad. He taught himself how to cook when he started grad school when I was 4. My parents had explored a lot of different cuisines in restaurants as a young married couple, but when my dad started grad school, my mom had just finished her PhD (she started when I was 1, had my sister when I was 3, then graduated the spring before my dad started!), and with 2 kids, they just didn’t have the money to go out to fancy restaurants any more. So, they watched Julia Child & The Frugal Gourmet, and learned how to make the dishes they loved! Linguini with white clam sauce was my personal favorite, even as a 5-year-old. Sometimes he’d even make the pasta from scratch! No pasta maker - he rolled it out by hand :)
It's one of my favorites in a restaurant around here, too. Filet Madagascar: A filet mignon with a peppercorn-Cointreau sauce (consistency like a jus) with pommes macaire as a side. Ate at that restaurant only on rare Sundays and special occasions obviousl. Even more rarely as I switched to a more plant based diet.
I would absolutely love to see your take on a Monte Cristo sandwich. From a much more complex chef angle. I would also love to see you make a crown roast of pork with mushroom sauce, your take on Coq au Vin, and finally for Thanksgiving... How you would do a Turducken?
Supernatural much? 🤣🤣 That Turducken had made it's way around RUclips recently. Lol I've never had Coq... The French one. Sorry I can pronounce it but I can't spell it. 🤷🏻♀️ I just remember seeing this dish once and it was in the first season of Bewitched. Lol would love to give it a whirl.
Hey Andy, love your work, always a joy to watch. Can u cook Osso Bucco and Risotto alla Milanese? It’s gotta be one of the greatest regional meat dishes of all time 🤤
I wish my husband could cook, not chef level, but just be able to cook. 😂 This meal looks amazing, as they all do. Some people say ASMR is calming,😵💫 I say it’s watching Chef in the kitchen from the fridge or sharpening a knife to first bite, his or hers.☺️ The look of OMG so delicious is the perfect ending and makes me so hungry for a bite. 🤤
I teach kids boxing, and I always tell the boys "a girl likes a boy that'll buy her a fancy Starbucks drink every day, but a woman loves a man that can cook a good meal". Very important life skill 😜
Well, try this….. reduce down a good amount of chestnut mushrooms in a sauté pan with a tbs of mild olive oil, avocado or walnut oil, 1/4tsp salt and a just one clove of smashed garlic (try to keep whole as possible), when it releases its jus start to extract it from the pan, reduce heat, and with the rest of the shrooms drop in a conical strainer and use a ladle to squish more jus out.. Now with the jus put in to a small saucepan and throw in a small amount of butter (tsp max) and a teaspoon of brined green pepper corns unless you have fresh green ones then you need to add a dash /tsp of white wine vinegar as this would compliment the pepper corns and allow the sauce to draw into the meat source and define all the flavor’s … Bring this to a medium temp around 70°-74° then 3 full grinds of fresh pepper and then only drizzle over half of the meat only thus allowing two tastes of the meat not just a saturated sauce over meat…. CREAM not required.!
Very similar to the sauce I make most Friday nights for dinner with entrecote except a bit thicker and a knob of butter at the end - yum. **I live in France
Hey Andy, love your videos. Is there anything you can’t make?? Being an Indian, kidney beans (rajma) curry with cumin rice is extremely popular dish back home. Would love to see you taking it on!! Thanks so much.❤
We’re entitled to our own opinions, my opinion is it’s cooked perfectly, but you are a different person who has different tastes, I respect your opinion
Generally agree. That's blue rare. He seems to prefer raw beef, so he cooked it to his taste. Also, wasn't a USDA prime steak. Marbling is wrong and it's fatty in all the wrong ways. Also, personally, I would have made a roux. Sauce is very thin and unless you cooked it down for a lot longer than it takes to cook a steak, it's going to be too thin without a thickener. Also, the plating is pretty but unless that plate was hot enough to cook on, cutting the steak like that guarantees not only raw but cold when it gets to the customer.
I love how all the ppl that like to eat they're steaks and such medium rare or rare act all high and mighty about it and will fight anybody who says differently while us well done lovers are like I would like it well done please
Order's up Chef!!! Hi Andy, I'd love to see you cook some Cuban food, such as Cuban roast pork, picadillo, arroz congri, empanadas, black beans, ropa vieja, fried plantains, or any other Cuban food. I would love to see Cuban cuisine highlighted on your platform. Thanks, Maurilio V.
Hey, Andy, Andy here. I'm an ENglishman living in Scotland and one of my favourite dishes is Cullen Skink (a smoked haddock chowder type dish). PErfect for cold, blowy Northern autumn and winter....
Hello Andy. I cannot cook (almost) to save my life but really enjoy your videos. Have you tried preparing any Indian sweets. If not can you Rasso Gulla or Jalebi. Best wishes Pat
Andy you are one of the finest fresh chefs introduced to the world in past few years. Fantastic study and dedication towards food. You obviously love what you do. All the best for your future. I love your work.
I really would love to see your take on: Duck with red cabbage and dumplings It's normally eaten at christmas in Germany. Feeds the whole Family 😸 But I could eat it daily ❤
Beautifully prepared food is actually an art form and you certainly show by example :) How are you with seafood? Could you prepare a Coquilles Saint-Jacques ?
I love your channels i love your style of cooking i have tried several of your dishes and i would love to see you make chicken gnocchi (chicken and dumplings ) here but same nun the less .....ty
My favorite childhood dish as a child smothered fried pork chop with rice and peas or cream corn whatever was on sale. An alternate version was with mashed potatoes when we didn't have rice.
I just realized... We order and he gets to eat it... Then he rubs it in our faces with a smile.
this is a toxic relationship I agree.. I asked for Lamb Tagine and he got to eat it with Babe.. wow how the turntables.
@@Tasha22Bella lol got to eat it with babe.
@@sevom89walker86 💀💀💀
@@sevom89walker86 got to eat the Tagine with babe, focus... 😂😂😂
If we want to eat it ourselves, I think we have to go to Australia - right? (It’d be worth the trip!)
You are one of my top three you tubes to watch!!
Looks absolutely delicious 😋 😍.
My favorite is watching him prep Mise en place 😊
I love the blank stare when he's sharpening his knife lol 😆
boeuf bourguignon please, haven’t had it in a few years but it’s so delicious
I second this!
YES
PLEASE!!
@MyUncleTouchesMe thank you. I had missed it cause of the spelling
So delicious 🤤
LOL, I can just imagine Andy standing there for days on end sharpening his knife until finally an order comes in. There's like no one else at the restaurant or kitchen.
It's not a real restaurant. He's in a test kitchen that's part of a beef co-op
@@filiplou74 who is the other one ?
Chicken and dumplings please
Right
😮😂😂
“Order’s up, chef”
Chef: 👁️👄👁️
Too accurate 😂
💀
Ayoooooooo 😂😂😂😂
Frrrr looking like a cerial killer sharpening a knife
🤣🤣
the plating is something else! remarkable!
LOVE your content, your dynamic, your sweetness to one another. I look forward to every single one.
Day 77 of requesting Bibim Naengmyeon 🔥
Keep it up mate you'll get it!
Ordering Korean cold noodles, Andrew!!
ingredients: 1 package Korean cold noodles
Gochujang
Rice vinegar
Agave nectar
Suggested toppings
1 Asian pear, cored, thinly sliced
English cucumber, very thinly sliced
3 hard boiled eggs sliced 1/3 inch
kimchee
marinated skate (or choice seafood)
black beans sauce 4 cups broth like miso or shio
This guy Andy!
Don't give up man...
Linguini with white clam sauce!
One of my favorite childhood memories is making this with my dad. He taught himself how to cook when he started grad school when I was 4. My parents had explored a lot of different cuisines in restaurants as a young married couple, but when my dad started grad school, my mom had just finished her PhD (she started when I was 1, had my sister when I was 3, then graduated the spring before my dad started!), and with 2 kids, they just didn’t have the money to go out to fancy restaurants any more. So, they watched Julia Child & The Frugal Gourmet, and learned how to make the dishes they loved!
Linguini with white clam sauce was my personal favorite, even as a 5-year-old. Sometimes he’d even make the pasta from scratch! No pasta maker - he rolled it out by hand :)
Linguini with white clam sauce was my favorite to make when I was in college. Then I got fancy ;))
Linguini with clam sauce has been my favorite dish since i was a kid used to ask my mom to make it on my birthday since i was 5
It's one of my favorites in a restaurant around here, too.
Filet Madagascar: A filet mignon with a peppercorn-Cointreau sauce (consistency like a jus) with pommes macaire as a side.
Ate at that restaurant only on rare Sundays and special occasions obviousl. Even more rarely as I switched to a more plant based diet.
I'd like Chef Andy to make...chiles rellenos de queso 😋
I would absolutely love to see your take on a Monte Cristo sandwich. From a much more complex chef angle. I would also love to see you make a crown roast of pork with mushroom sauce, your take on Coq au Vin, and finally for Thanksgiving... How you would do a Turducken?
Supernatural much? 🤣🤣 That Turducken had made it's way around RUclips recently. Lol I've never had Coq... The French one. Sorry I can pronounce it but I can't spell it. 🤷🏻♀️ I just remember seeing this dish once and it was in the first season of Bewitched. Lol would love to give it a whirl.
@@Waterpassion Coq au Vin...the spelling is literally in front of your god damn eyes.
@@ARSZLBive seen some interesting takes on it though
Day 8 of asking for Spanish paella! 💃🏻
Lol
Dang.... That was on point!
Just a simple request... Alice Springs chicken for Charles 😋
Thanks Chef
Hey Andy, love your work, always a joy to watch.
Can u cook Osso Bucco and Risotto alla Milanese? It’s gotta be one of the greatest regional meat dishes of all time 🤤
Looks Absolutely Amazing 🤌🏿🤌🏿🤌🏿
I like to think that he just stands there sharpening his knife until someone gives him a command
And gives a "frozen deer in headlights" look before slaving away.
It's like the bartender cleaning the glasses. Gotta do something so ppl dont feel uncomfortable
his NPC pose while waiting for the player to start the quest
Like a NPC 😂
Pot Roast! Since it’s winter haha. It’s my favorite to make, would love to see your rendition.
Summer in Australia.
@@elissaaleph oh that’s a great point, my bad
Pot roast! Me too❣️
„Because without peppercorns it’s not steak au poivre“ -Stirling archer
Definitely needs the crushed peppercorn coating as well. I absolutely love this dish.
like … by definition
@@Caursten i
Lol i miss tht show needa watch again
@@J242D yes new season is out
I wish my husband could cook, not chef level, but just be able to cook. 😂 This meal looks amazing, as they all do. Some people say ASMR is calming,😵💫 I say it’s watching Chef in the kitchen from the fridge or sharpening a knife to first bite, his or hers.☺️ The look of OMG so delicious is the perfect ending and makes me so hungry for a bite. 🤤
I teach kids boxing, and I always tell the boys "a girl likes a boy that'll buy her a fancy Starbucks drink every day, but a woman loves a man that can cook a good meal". Very important life skill 😜
Well, try this….. reduce down a good amount of chestnut mushrooms in a sauté pan with a tbs of mild olive oil, avocado or walnut oil, 1/4tsp salt and a just one clove of smashed garlic (try to keep whole as possible), when it releases its jus start to extract it from the pan, reduce heat, and with the rest of the shrooms drop in a conical strainer and use a ladle to squish more jus out..
Now with the jus put in to a small saucepan and throw in a small amount of butter (tsp max) and a teaspoon of brined green pepper corns unless you have fresh green ones then you need to add a dash /tsp of white wine vinegar as this would compliment the pepper corns and allow the sauce to draw into the meat source and define all the flavor’s …
Bring this to a medium temp around 70°-74° then 3 full grinds of fresh pepper and then only drizzle over half of the meat only thus allowing two tastes of the meat not just a saturated sauce over meat…. CREAM not required.!
❤❤❤yummy good job cheff
Doubles! From Trinidad 🇹🇹
Andy is such a good cook I’m jealous every time you cook I wish I was able to eat it aswell hahaha
man was salivating as he was doing the outro lol.
Anyways something simple for me I'd like to see a Salmon Coulibiac
Very similar to the sauce I make most Friday nights for dinner with entrecote except a bit thicker and a knob of butter at the end - yum. **I live in France
Hey Andy, love your videos. Is there anything you can’t make?? Being an Indian, kidney beans (rajma) curry with cumin rice is extremely popular dish back home. Would love to see you taking it on!! Thanks so much.❤
I do really love green pepper corns sauce !
Day 3 of asking for Tonkotsu Ramen
You can do it!
I’m up to 57 but STILL holdin out hope
I think he did it already
Bro, I just want someone to cook something for this man for once.
Babe cooks for Chef Andy to celebrate milestones ex. 1 million subs.
There's one where Babe makes him breakfast and it's so cathartic
So babe is a chef as well, that's great I've seen her whip up deserts.....❣️❣️🌞🌞
Cook feijoada from Brazil!!!
Noice. Something with mushrooms,chicken and cream next?!
Cheers,
Ianto
Like coq au vin blanc?
@@puckguy30 Anything, mahn! Anything those ingredients could kick off ideas!
The absolute best chef on youtube
No gimmicks, proper talent, great food
The best YT chef is Chef Jeanne-Claude!
@@TapManDancer no one beats Chef John. No one.
Would like to see "Sauerbraten" here one day :3
Yessss
I asked for Königsberger Klopse…
Rotkhol
I would love to see your take on Sausage and Peppers ❤
Amazing, thanks for sharing
Look at those grill marks 😍
Hey Chef,
I'd really like to see your take on Goulash!
Thanks from Europe
Dave
Beautiful sauce. Lovely detail. But the steak's just not cooked enough for me. Love your work tho.😍🥰
We’re entitled to our own opinions, my opinion is it’s cooked perfectly, but you are a different person who has different tastes, I respect your opinion
Generally agree. That's blue rare. He seems to prefer raw beef, so he cooked it to his taste.
Also, wasn't a USDA prime steak. Marbling is wrong and it's fatty in all the wrong ways.
Also, personally, I would have made a roux. Sauce is very thin and unless you cooked it down for a lot longer than it takes to cook a steak, it's going to be too thin without a thickener.
Also, the plating is pretty but unless that plate was hot enough to cook on, cutting the steak like that guarantees not only raw but cold when it gets to the customer.
Côté de boeuf with bernaise! Mate you’re extraordinary!
AREPAS!!!! Best venezuela cuisine
Next: Nasi Padang Rendang
I just scroll waiting for someone to say it’s not cooked enough so I shake my head in disgust 😂
I wouldn’t eat it like that! I like well done but that’s just my preference.
I tried to like medium rare a lot of time but eventually I settled to medium or medium well
Brother, a decent vet could bring that back to life
I love how all the ppl that like to eat they're steaks and such medium rare or rare act all high and mighty about it and will fight anybody who says differently while us well done lovers are like I would like it well done please
Well done is legit criminal. Tastes horrible. Should be illegal. Well done isn't even an option is proper establishments
Damn, using maker's mark whiskey in your cooking is bougee af
Just the bottle lol
Looks delicious!
you use that word ,but I don't think you know what " bougee" means
Love your food, you have me salivating every time!
Seafood Alfredo pasta. it is sooooo good
Ava
Chef, I would love to see your twist on chicken and dumplings - a very simple dish yet often done badly!
Day 3 of asking andy too make beef stroganoff
he did, search it up
Alr
One of my favorites but I must say I hate when a restaurant slices my steak for me. Goes cold instantly.
Order's up Chef!!! Hi Andy, I'd love to see you cook some Cuban food, such as Cuban roast pork, picadillo, arroz congri, empanadas, black beans, ropa vieja, fried plantains, or any other Cuban food. I would love to see Cuban cuisine highlighted on your platform. Thanks, Maurilio V.
Makin my mouth water...😊.
Wiener Schnitzel for Johannes from Germany please
Hehe, Wiener
Cordon blu!!! With crumpled blue cheese!!yummy!!
Hey, Andy, Andy here. I'm an ENglishman living in Scotland and one of my favourite dishes is Cullen Skink (a smoked haddock chowder type dish). PErfect for cold, blowy Northern autumn and winter....
Patrick Lam, who has bakeries in Tauranga and Rotorua,
Andy, could you please put the plate at an angle so that we can see what on the ate, so we can eat with our eyes 😋 great présentation, bravo!
Love the presentation of the T-Bone
saw a comment where someone mentions a croque monsieur from a more elevated chef option. sounds good. as does coq au vin. another favorite.
Wow love it❤️
Albóndigas soup, mi madres signature caldo for the winter time.
Savoury mince is a favourite of mine
Can you make kabsa (كبسة) 😊
HE IS ALWAYS ON POINT. 👍
Hello Andy. I cannot cook (almost) to save my life but really enjoy your videos.
Have you tried preparing any Indian sweets.
If not can you Rasso Gulla or Jalebi.
Best wishes Pat
Pastitsio please 😍 a Greek national dish 😍💪
Can u cook pinakbet pls😊
Crispy Binagoongan! From🇵🇭
Andy is so legit!
Classic mince and dumplings. On a cold day there's nothing better!
I love your channel Andy cooks aka chef Andy
Andy you are one of the finest fresh chefs introduced to the world in past few years. Fantastic study and dedication towards food. You obviously love what you do. All the best for your future. I love your work.
Would love to see Tuscan style bruschetta with paté 😋
I really would love to see your take on: Duck with red cabbage and dumplings
It's normally eaten at christmas in Germany. Feeds the whole Family 😸
But I could eat it daily ❤
That looks amazing!
Beautifully prepared food is actually an art form and you certainly show by example :) How are you with seafood? Could you prepare a Coquilles Saint-Jacques ?
Nothing beats a good Avgolemono, curious to see your take on it :)
Bouillabaisse! Preferably one that a home cook can do pretty quick.
Dam I wish I can eat that it looks good 👍
I love your channels i love your style of cooking i have tried several of your dishes and i would love to see you make chicken gnocchi (chicken and dumplings ) here but same nun the less .....ty
Hi chefs. Can you please make New Orleans style Shrimp and Grits. Thank you so much😊.
Corn beef potatoes carrots and cabbage my favorite comfort foods
Hey Andy, pls make kadi chawal
Yummmm, could eat that for brekky, lunch, and dinner 😋👌
Looks delicious - chicken and chorizo jambalaya please chef.
Pernil! I would love to see you guys make this.
Make “lomo Saltado” please!!
Kedgeree, the real breakfast of champions, for Richard.
Fajitas! Fajitas! Fajitas! Please and thank you
I would love to see your take on Chicken Stroganoff.
Hiya chef and wife!!! Plse could you make cottage pie!!! Many thanks & Happy New Year!!!
Hi Chef! Cochinita Pibil for Luis, please. Curious to see how you'd make it. Love from Mexico.
Love that porterhouse slicing!!! "order up"!!!
My favorite childhood dish as a child smothered fried pork chop with rice and peas or cream corn whatever was on sale. An alternate version was with mashed potatoes when we didn't have rice.
Best part is he cut the streak and saved the customer some time.
Love this channel! Pozole would be amazing!
Nicely done.
That looks so goooooood