TV lighting Guy here, for reference I've designed the lighting systems on every major UK Studio since 2005, Your videos aren't to dark at all the lighting might be slightly over diffused but that's a personal preference (and use of diffusion is a major difference between RUclips and TV) Your scenic LEDS (under shelves) do get washed out. We only use Schnick Schack LEDs in TV sets becuase their colours work on camera. Reds are reds not pink. Ignore the videographers and sofa lighting experts!
That intro was the most honest homecooking I've ever seen on youtube. We are making "canasta tacos" but I'm doing it this way cos leftovers, with some "salsa roja" but I don't have red jalapenos.
I've watched Andy Cooks for a long time now and tonight is the first time I've seen this behind the scenes. I really like this format, your wife is easy on the eyes and the conversation while cooking is awesome. I like this format I think this is good bonding with yourself and your wife too
Only discovered this channel randomly flicking through RUclips on a Sunday night here in Ireland. Can’t believe I just found it considering I watch all of Andy’s other videos. Really enjoyed the video. It was such a chilled, relaxing video to watch. Hopefully ye both can get to Ireland some day and get to see more than just Dublin 🇮🇪
Andy and Katelyn, your are both Legends. Absolutely love your themes of these videos and your honesty and willingness to share with me, and your viewers the inner workings of your lives. Peace and much ❤ to you both, and long may they continue! 🙂😋😎
@andycooksbackofhouse I discovered your main channel a year ago, loved your style and approach to cooking. I work full-time in a very numbers oriented field, and cooking is like my weekend therapy, and that therapeutic vibe is what I get from your cooking! Bought your book too, and love it, recipes that humble home cook can actually make, that are delicious. I just discovered this channel TODAY! Can't believe it took me this long! It's fabulous and lovely, I love the laid back human element to it, both of you imitating the blender, and telling her to take a second when coughing, a warm and cozy video to go with making food :) Thank you Andy!
I watch cooking vlogs for inspiration, I especially appreciate it when you explain why you’re doing something. For example, salting beginning, middle and end. Keep it up. 🥰
Having not watched many of these I wasn't expecting to see the Unico Zelo wine, Esoterico is an all time favourite, glad to see their wine getting some love
Always a taco fan on Fridays, done with the week, and need a fast cook TACO'S - One thing that's always a winner is pickled red onion with steak. PBack when I ran offroad jeep tours in Mexico we did an event called the Baja Offroad Taco Tour. everything from fancy restaurant taco's to the little shacks at the side of the road - pretty much every taco stand in Baja has pickled red onions, and still crazy tasty. And I don't mind the accent,t but cider is def west country!!
It would be awesome to see how Andy manages his board, when he wipes it down, how you handle chopping raw meat etc. and how does it differ from professional kitchens.
That sly look at the camera and the comment 'the best day of your life' had me in fits, so damn funny. Love the format of this channel, enjoy the main channel but this one is so fresh. Thanks guys
Love love love Unico Zelo Wines... highly recommend their Alluvium and Slate Farm (when they are available)... and please keep up the wine recommendations Caitlin - and get yourself to SA as soon as you can :-)
I've been cooking for my family for 20 years and I feel like I'm starting over... You totally inspire me to cook, huge thanks to you from Surry Hills, Sydney!!
This is quickly becoming my favourite content of yours. Between the "hey babe" shorts, long form "meme" Joshua Weissman/ fried rice meme dude / steak mexican guy etc etc and this more "real" / "laidback" content, I'll take this all day every day. It's probably because I'm an older Aussie (47M). Dunno, just wanted to give some feedback if that helps at all. Cheers. PS... Cooking question... Any reaon here why you chose a white onlon over the much cheaper / more commonly avaiable yellow onion? Does it impart a better or more authentic flavour for this style of dish (aka mexican)? Or is it mainly for asthetics (white onions look cooler in the mix)? Finally, fact check, Melbourne is now the most populous city at 5.3M with Sydney at 5.1M
White onion: Pico de Gallo represents the colors of the Mexican flag 🇲🇽 Green Chili and cilantro white onion, red tomato (+/- red peppers). It’s also called salsa bandera = flag sauce; salsa Mexicana =Mexican sauce, salsa fresca = fresh sauce, salsa crude = raw sauce.* * info from Wikipedia
Loving the enterior of your kitchen! No need to change anything in my opinion. It's still yours and you have to feel comfortable in it! Watched this after I cooked for myself and ate my food. Felt like I had companions while eating.
Tony bourdain was my favourite travelling chef, I've watched him from the beginning back in 2002, I was devo when he took his own life, he was one of the originals in celebrity chefs, even though he didn't cook fr his show except the ep he went back to his old kitchen brasserie Les halles, bt no one will replace him or rick stein, Jamie oliver, Gary Rhodes, Keith floyd, Marco Pierre white, Nigela Lawson, basically the pioneers of who was to come
Andy watch you all he time ...spruke your vids to all that find cooking a challenge ... i have the cookbook love it ! .. I looked at this video and i thought too myself 46 mins for a taco WTF so i clicked and watched it all I already loved your work and now have new found respect for your honesty and your beliefs on all things food including its not about the food ......I bow in your general direction !! you have a great team and are doin great things ....cheers steve
Making a batch of fresh homemade corn tortillas for tacos is the way to go. As well as some jalapeno creme sauce. Ms. kaitlyn, love the enthusiastic critique of the wine your sampling. Great to watch this platform.
My first job was in hospitality (wait staff).. working in a hotel restaurant and banquet area and what you say rings so true. I was in the UK but here's me, the teenager, meeting much older people who are drinking and doing a few random drugs. I stayed away from the drugs and didn't drink too heavily thankfully but I did have those late nights going to clubs. Sometimes I'd work breakfast-10pm and be home at 4am. A few times I had breakfast shift again the next day. I look back now and have no idea how I did it. Insanity.
Unico Zelo are just up the road from me & their sister distillery Applewood is amazing too! You definitely need to do an SA trip Katelyn (and Andy). Would be great when Unico Zelo have their own Cellar Door!
Hospitality was the place to party, don’t know about now, I left the industry 25 years ago. However the evening lifestyle/work shift usually lasted into the early morning.
I could watch you cook ( more so your knife skills ) for hours. If there is a video ( yours ) on knife skills or knife sharpening Id be interested in seeing it... If I could dine with anybody dead or alive Id pick 3 people who have passed away.. My Nan and My Pop and also My Dad who passed away early 2023, thats who Id have dinner with.. love your work, cheers.... Robb
bro i watched the Andy cooks Michelin star vs you. bro i think you beat him imo that stuff looked so good and when Mitch and babe were eating it i was like yep okay it's def a winner. because the way it was presented looked so good. plated perfectly. like, looks wise was already a win for me. the Michelin guy was good. but the tartar was a typical Michelin plate and the dessert looked okay. not to take away from his food or talent but, i'd order yours if i saw it on a menu. but 3 hours. well done to the both of you. you guys rock!!!! i loved Matt. bring him back for another cool idea.
Fella from Dublin here. If you're looking to come back, shoot for around late May or early June when the weather is usually great with the start of summer. It's also not full tourist season so the city is rather tranquil and there aren't massive queues everywhere. Except in the pubs where there always massive queues. Would love to have ya back!
how long have you guys known Mitch and Daaz? would love to know as they seem almost like family and i love it. i wish there'd be a video where you and Mitch cook on your Andy cooks. and then another one where Daaz and Katelyn cook or Andy and Daaz. that would be the best thing ever EVER lol or Andy and babe cook off. that would all be so fun and cool to see.
I’ve been watching your videos for a a couple months now as I like the way you cook and only just learnt you live on the Sunshine Coast. Wish you had a restaurant because I also live on the Sunshine Coast.
I’m enjoying this episode whilst I eat a black bean soup I just made! Lots of love from Sydney! ❤😊 Andy, have you ever eaten or cooked any Mauritian food? I’d love to see you make a seafood Rougaille (creole tomato based dish) served with achard (spicy pickled veg!). I have awesome childhood memories of Mauritian food. 🥘
Interesting subject, Michelen Star Restraunt Versus Chefs Hat. Are they comparable? Whilst living in Mainland Europe, we used to go to a couple Michelen Star Restraunts, found each year they went down in quality, but have yet to GOTO a Chefs Hat here in Aus. Would be interested in differences.
Wife and I are really enjoying these casual vids. Question for your next vid. What is your go to mid week meal to cook when you have only 30 minutes to prepare?
Do you pickle any or store them in vinegar? We make up jars of very hot peppers mixed with veggies for gift giving. They come in handy for spicing up a dish or a pot.
@@m.theresa1385 I do pickle green ones too. I never have a real surplus of jalapeños because they seem to struggle here, but cayennes grow so well that I only plant them every 2-3 years.
Not sure if someone else mentioned it, but if you’re looking for amazing traditional corn tortillas that are made in this country the traditional mexican way, get them from El Cielo in Melbourne (they have online store). You can thank me later. They are bomb.
Me too, no views when I saw it was just loaded 👍 Are they talking American ‘biscuits’ or Aussie scones?? Cause Aussie vs NZ biscuits (Tim tams, mint slice) is a huge conversation! 😅😅
Question incoming from tasmania! Have you had any interest or want to visit the state from its reputation of food and wine? And how would you compare it to new Zealand if you have already visited tasmania?
Katelyn’s wine taste seems to be identical to mine. Love the choice every week. Some recommends if you haven’t tried them before; Si Vintners near Margaret River, Alpha Box & Dice in McLaren Vale, and Latta from somewhere in Vic.
@@andycooksbackofhouse saw your latest video, didn’t know Latta had a related winery! Eastern Peake on my list now to try now. Definitely visit Si when you come to WA and Margs, great cellar door.
A delightful meal in the company of: Conan O’Brien (with Jordan Schlansky…) Alan Shearer Stone Cold Steve Austin Bryan Cranston Love this format, guys! Keep up the good work. ❤
Hi Andy, you need to try La Tortilleria corn tortillas, they're made in Melbourne, these tortillas are even better than some places in Mexico. Need to also add that you have been all the way to the US and not dropped into neighbouring Mexico! C'mon Andy you gotta go, you're so close :)
Not going to lie, when I saw the title of video and the length, I went to the market myself to pickup some ingredients for tacos and cooked along while the video is playing :)
Hey Andy and Katelyn great vid as always Btw where do you get a chopping board that big ? was thinking of making my own by laminate joins or a solid piece of hardwood but can't seem to find anything online who sells them 👌
Really enjoy these relaxing long forms. Question: Andy chopped a huge amount of garlic in the fried rice video this week. Any special tricks for getting that garlic smell off your fingers? Special chef soap? Thanks!
This is a way better format than other cooking shows. Just pure honesty, good conversation and good food! Love it.
Chef Andy, Has Amazing Content & Channel ❤
Thanks for the feedback, we really appreciate it and we're so glad people are liking this more natural format.
TV lighting Guy here, for reference I've designed the lighting systems on every major UK Studio since 2005, Your videos aren't to dark at all the lighting might be slightly over diffused but that's a personal preference (and use of diffusion is a major difference between RUclips and TV) Your scenic LEDS (under shelves) do get washed out. We only use Schnick Schack LEDs in TV sets becuase their colours work on camera. Reds are reds not pink. Ignore the videographers and sofa lighting experts!
Thanks legend
This guy knows his stuff. We call the people you are referencing as "Armchair Quarterbacks" in the US.
Screw what people think about it being dark. It’s your channel.
love the relaxed and casual format of these videos.
That intro was the most honest homecooking I've ever seen on youtube. We are making "canasta tacos" but I'm doing it this way cos leftovers, with some "salsa roja" but I don't have red jalapenos.
it's all about what we have leftover from the week
Lighting's great, format's engaging, meals/cooking are ultra-real and I love the use of "whatever I've got". 🥰
This is my Fav Cooking / Chat Chanel
Thanks for being part of the channel :)
I've watched Andy Cooks for a long time now and tonight is the first time I've seen this behind the scenes.
I really like this format, your wife is easy on the eyes and the conversation while cooking is awesome.
I like this format
I think this is good bonding with yourself and your wife too
Welcome!
Only discovered this channel randomly flicking through RUclips on a Sunday night here in Ireland. Can’t believe I just found it considering I watch all of Andy’s other videos. Really enjoyed the video. It was such a chilled, relaxing video to watch. Hopefully ye both can get to Ireland some day and get to see more than just Dublin 🇮🇪
Once again..ya'll hitting it out the park making great engaging content! Thank You! Love seeing you two together.
I think I love this more than the main channel, keep going guys, LOVE your stuff.
Andy and Kaitlin I love this channel so much! So relaxed and fun, and I love the looks tou give each other, so sweet!
its so nice to watch you cook and just chat back and forth and answer questions
Andy and Katelyn, your are both Legends. Absolutely love your themes of these videos and your honesty and willingness to share with me, and your viewers the inner workings of your lives. Peace and much ❤ to you both, and long may they continue! 🙂😋😎
@andycooksbackofhouse I discovered your main channel a year ago, loved your style and approach to cooking. I work full-time in a very numbers oriented field, and cooking is like my weekend therapy, and that therapeutic vibe is what I get from your cooking!
Bought your book too, and love it, recipes that humble home cook can actually make, that are delicious. I just discovered this channel TODAY! Can't believe it took me this long! It's fabulous and lovely, I love the laid back human element to it, both of you imitating the blender, and telling her to take a second when coughing, a warm and cozy video to go with making food :) Thank you Andy!
It's fun watching a chef of your caliber casual cook. This is a great channel!
I watch cooking vlogs for inspiration, I especially appreciate it when you explain why you’re doing something. For example, salting beginning, middle and end. Keep it up. 🥰
Having not watched many of these I wasn't expecting to see the Unico Zelo wine, Esoterico is an all time favourite, glad to see their wine getting some love
I loved this! You're both adorable. I've been watching Andy for a long time, this is obviously different, and fun in a different way.
Always a taco fan on Fridays, done with the week, and need a fast cook TACO'S - One thing that's always a winner is pickled red onion with steak. PBack when I ran offroad jeep tours in Mexico we did an event called the Baja Offroad Taco Tour. everything from fancy restaurant taco's to the little shacks at the side of the road - pretty much every taco stand in Baja has pickled red onions, and still crazy tasty. And I don't mind the accent,t but cider is def west country!!
Pickled red onions on tacos are so good!
Love watching these every sunday night. Hello from little old Tassie! Keep these going as they are great for a Sunday unwind!
Hello and thanks for joining us every Sunday night!
It would be awesome to see how Andy manages his board, when he wipes it down, how you handle chopping raw meat etc. and how does it differ from professional kitchens.
That sly look at the camera and the comment 'the best day of your life' had me in fits, so damn funny. Love the format of this channel, enjoy the main channel but this one is so fresh. Thanks guys
this is so great. A really lovely compliment to your other channel.
You’ve made me hungry for Taco’s 😋. Love this format guys keep it going.
LOL every time I hear Andy say jalapeno, I swear he says it different each time. Love the channel❤
Love love love Unico Zelo Wines... highly recommend their Alluvium and Slate Farm (when they are available)... and please keep up the wine recommendations Caitlin - and get yourself to SA as soon as you can :-)
Aw shucks! Thank you so much!!!
bahahahaha Katelyn 'you can come'. great picks, Katelyn. that'd be a lit dinner party. Paul Rudd is the man. good luck with Seth Rogan's laughing 🤣
Love your guys work, I've been learning so much off your cooking and also enjoy your guys easy go vibe.
Haha orange coast line is the best. Love the orange keeps coming up in your videos. Best town to live in so relaxing here.
Totally agree. Beautiful part of the NSW country. Getting some lovely wines and cider there now. Makes a trip home from SA even better.
37:34 "I think I just killed your plant" 🤣🤣
I've been cooking for my family for 20 years and I feel like I'm starting over... You totally inspire me to cook, huge thanks to you from Surry Hills, Sydney!!
This is quickly becoming my favourite content of yours. Between the "hey babe" shorts, long form "meme" Joshua Weissman/ fried rice meme dude / steak mexican guy etc etc and this more "real" / "laidback" content, I'll take this all day every day. It's probably because I'm an older Aussie (47M). Dunno, just wanted to give some feedback if that helps at all. Cheers. PS... Cooking question... Any reaon here why you chose a white onlon over the much cheaper / more commonly avaiable yellow onion? Does it impart a better or more authentic flavour for this style of dish (aka mexican)? Or is it mainly for asthetics (white onions look cooler in the mix)? Finally, fact check, Melbourne is now the most populous city at 5.3M with Sydney at 5.1M
White onion: Pico de Gallo represents the colors of the Mexican flag 🇲🇽 Green Chili and cilantro white onion, red tomato (+/- red peppers). It’s also called salsa bandera = flag sauce; salsa Mexicana =Mexican sauce, salsa fresca = fresh sauce, salsa crude = raw sauce.*
* info from Wikipedia
Loving the enterior of your kitchen! No need to change anything in my opinion. It's still yours and you have to feel comfortable in it!
Watched this after I cooked for myself and ate my food. Felt like I had companions while eating.
Love this episode. To see both of you so relaxed. 👊🏼
Love the new format and content, great everyday cooking
Thank you!
Casually...not casual cooking. Foodtainment...so enjoy you guys.🥩🍷
Tony bourdain was my favourite travelling chef, I've watched him from the beginning back in 2002, I was devo when he took his own life, he was one of the originals in celebrity chefs, even though he didn't cook fr his show except the ep he went back to his old kitchen brasserie Les halles, bt no one will replace him or rick stein, Jamie oliver, Gary Rhodes, Keith floyd, Marco Pierre white, Nigela Lawson, basically the pioneers of who was to come
Andy watch you all he time ...spruke your vids to all that find cooking a challenge ... i have the cookbook love it ! .. I looked at this video and i thought too myself 46 mins for a taco WTF so i clicked and watched it all I already loved your work and now have new found respect for your honesty and your beliefs on all things food including its not about the food ......I bow in your general direction !! you have a great team and are doin great things ....cheers steve
as a south australian I also really enjoy the wines down here and would definitely recommend a trip
I loved the: "Im gonna make some noise."
TikTok’s were so good and the 100’s and thousands biscuits were amazing too
I want to dive into this video and have a glass of wine and smell the veggies cooking OMG
I remember that nacho chip video, it was originally posted on Vimeo! Absolutely so funny!😂
What! an Australian wine with a cork!! Outrageous!
You bet! Unfortunately - you can't grow a screwcap :P
Woah the lighting looks great, nice work all!
Making a batch of fresh homemade corn tortillas for tacos is the way to go. As well as some jalapeno creme sauce. Ms. kaitlyn, love the enthusiastic critique of the wine your sampling. Great to watch this platform.
The lighting is great you and the set is amazing
Andy, this lady really loves you. Good on ya!
I really enjoy this format too, especially Caitlin joining in.
My first job was in hospitality (wait staff).. working in a hotel restaurant and banquet area and what you say rings so true. I was in the UK but here's me, the teenager, meeting much older people who are drinking and doing a few random drugs. I stayed away from the drugs and didn't drink too heavily thankfully but I did have those late nights going to clubs. Sometimes I'd work breakfast-10pm and be home at 4am. A few times I had breakfast shift again the next day.
I look back now and have no idea how I did it. Insanity.
It's a wild culture!
Unico Zelo are just up the road from me & their sister distillery Applewood is amazing too! You definitely need to do an SA trip Katelyn (and Andy). Would be great when Unico Zelo have their own Cellar Door!
We're working on it! Only about 6 months away!
Hospitality was the place to party, don’t know about now, I left the industry 25 years ago. However the evening lifestyle/work shift usually lasted into the early morning.
It was the way we relaxed after a big shift
Best channel on RUclips. Period.
I think you’re bloody brilliant. Thank you
Thanks Guys love the video as always
I could watch you cook ( more so your knife skills ) for hours. If there is a video ( yours ) on knife skills or knife sharpening Id be interested in seeing it...
If I could dine with anybody dead or alive Id pick 3 people who have passed away.. My Nan and My Pop and also My Dad who passed away early 2023, thats who Id have dinner with.. love your work, cheers.... Robb
i've been watching your videos for over 12 months. please dont change anything. they all look fine and beyond "fine". Heaps good.
bro i watched the Andy cooks Michelin star vs you. bro i think you beat him imo that stuff looked so good and when Mitch and babe were eating it i was like yep okay it's def a winner. because the way it was presented looked so good. plated perfectly. like, looks wise was already a win for me. the Michelin guy was good. but the tartar was a typical Michelin plate and the dessert looked okay. not to take away from his food or talent but, i'd order yours if i saw it on a menu.
but 3 hours. well done to the both of you. you guys rock!!!! i loved Matt. bring him back for another cool idea.
'Kangaroos are kiwi' lol I'm dying
Yes, friends! Come to SA and visit the Adelaide Central Markets! You will love it so much. :)
Love the corn chip animation😂
(Ps. Recently Melbourne overtook Sydney in population!)
Fella from Dublin here. If you're looking to come back, shoot for around late May or early June when the weather is usually great with the start of summer. It's also not full tourist season so the city is rather tranquil and there aren't massive queues everywhere. Except in the pubs where there always massive queues. Would love to have ya back!
So good to see some Unico Zelo love!
Aw thank you!
Love watching you guys! Love you Kate... Love you Andy. My question is are their Children/Babies on the cards.
how long have you guys known Mitch and Daaz? would love to know as they seem almost like family and i love it. i wish there'd be a video where you and Mitch cook on your Andy cooks. and then another one where Daaz and Katelyn cook or Andy and Daaz. that would be the best thing ever EVER lol or Andy and babe cook off. that would all be so fun and cool to see.
Great timing, I made almost the same tonight, grilled and thinly sliced scotch fillet, pico and cholula hot sauce on flour tortillas
I’ve been watching your videos for a a couple months now as I like the way you cook and only just learnt you live on the Sunshine Coast. Wish you had a restaurant because I also live on the Sunshine Coast.
I’m enjoying this episode whilst I eat a black bean soup I just made! Lots of love from Sydney! ❤😊
Andy, have you ever eaten or cooked any Mauritian food? I’d love to see you make a seafood Rougaille (creole tomato based dish) served with achard (spicy pickled veg!). I have awesome childhood memories of Mauritian food. 🥘
Love these frfr
Interesting subject, Michelen Star Restraunt Versus Chefs Hat. Are they comparable? Whilst living in Mainland Europe, we used to go to a couple Michelen Star Restraunts, found each year they went down in quality, but have yet to GOTO a Chefs Hat here in Aus. Would be interested in differences.
Wife and I are really enjoying these casual vids. Question for your next vid. What is your go to mid week meal to cook when you have only 30 minutes to prepare?
What do you substitute for Corinader if you simply can not stand it? Just Parsley? Surely there is more of a flavourful substitute?
I grow jalapenos every year and let a most of them ripen to red, smoke them, dry them and store the dried flakes as 'chipotle'
Do you pickle any or store them in vinegar? We make up jars of very hot peppers mixed with veggies for gift giving. They come in handy for spicing up a dish or a pot.
@@m.theresa1385 I do pickle green ones too. I never have a real surplus of jalapeños because they seem to struggle here, but cayennes grow so well that I only plant them every 2-3 years.
Not sure if someone else mentioned it, but if you’re looking for amazing traditional corn tortillas that are made in this country the traditional mexican way, get them from El Cielo in Melbourne (they have online store). You can thank me later. They are bomb.
Awesome, we'll check them out!
Love the videos, would like to know the story behind the Tatts Andy??? Where, when and why.
Love the work guys!
Newcastle shout out!! Do you have experience with any restaurants/ bars here?
How far away from the cookware items are we? And will they be available in UK!
Currently travelling Mexico and the corn tortilla are next level here
Me too, no views when I saw it was just loaded 👍
Are they talking American ‘biscuits’ or Aussie scones?? Cause Aussie vs NZ biscuits (Tim tams, mint slice) is a huge conversation! 😅😅
We're talking about sweet biscuits (cookies), and it is a big conversation haha too many options!
This finishes off a weekend perfectly :-)
Have you ever seen 'Buttery Biscuit Bass'? It's a must watch.
Haha Katelyn, tick tons and dungaroos were the best 😂
Question incoming from tasmania! Have you had any interest or want to visit the state from its reputation of food and wine? And how would you compare it to new Zealand if you have already visited tasmania?
Katelyn’s wine taste seems to be identical to mine. Love the choice every week. Some recommends if you haven’t tried them before; Si Vintners near Margaret River, Alpha Box & Dice in McLaren Vale, and Latta from somewhere in Vic.
All of these are utterly AMAZING choices!
I've had Latta before and they are great wines! I'll add the others to my list of wines to try
@@andycooksbackofhouse saw your latest video, didn’t know Latta had a related winery! Eastern Peake on my list now to try now.
Definitely visit Si when you come to WA and Margs, great cellar door.
A delightful meal in the company of:
Conan O’Brien (with Jordan Schlansky…)
Alan Shearer
Stone Cold Steve Austin
Bryan Cranston
Love this format, guys! Keep up the good work. ❤
stone cold and Bryan Cranston were good choices and then Conan?? wtf lol
Everyone loves tacos!! Yum!
Enjoy these more than the main channel.
You just have to enjoy with them they so cute together ❤❤❤
Good work Andy. You should be proud
Hi Andy, you need to try La Tortilleria corn tortillas, they're made in Melbourne, these tortillas are even better than some places in Mexico. Need to also add that you have been all the way to the US and not dropped into neighbouring Mexico! C'mon Andy you gotta go, you're so close :)
Hey Andy I was wondering what knife should I get. Santoku or a chef's knife
Your lives make everything real. Cant keep up!!!!
Try a little butter on those tortillas. Not a lot…just about 1/2 tab. It really enhances…like butter does. 😂
Not going to lie, when I saw the title of video and the length, I went to the market myself to pickup some ingredients for tacos and cooked along while the video is playing :)
Perfect!
I remember the tic toc biscuits, they were yum
My Sunday night is complete 🙏
Hey Andy and Katelyn great vid as always Btw where do you get a chopping board that big ? was thinking of making my own by laminate joins or a solid piece of hardwood but can't seem to find anything online who sells them 👌
I bought it online from a place called Timber Revival which is based in VIC and had it sent to QLD
@@andycooksbackofhouse ✌
Really enjoy these relaxing long forms. Question: Andy chopped a huge amount of garlic in the fried rice video this week. Any special tricks for getting that garlic smell off your fingers? Special chef soap? Thanks!
Rub your hands on stainless steel. They make soap shaped stainless steel bars for this purpose, but anything stainless steel will do.
At Beef Week, did you guys try the beef/wagu ice cream? I'd love to hear your thoughts on that if you did.