This is a great "cook with me" format and what I like about it is it's relatable and realistic. Most of these types of shows have all their mise en place already prepped before the video starts (and that's usually the part that takes the most time) and they start the video when they turn on the heat and say it takes 10 or 15 mins. This is much more real with the difficult to peel garlic and the noodles that take ages to pull apart and the need to clean up as you go. I'd like to see more of these types of videos. I think this is one of few "cook with me" format videos that I would actually cook along with.
Same. It’s the reason I feel in love with Kenji’s videos during the pandemic. You pick up on so many more little tricks of the trade when it’s unedited as well. It’s made me a way better home chef. More like this please!
What's good about this concept? The fact that you just film all at once, and you don't really need much editing. Very smart and efficient way to film content as the prep work is being done on the fly rather than in advance
Instead of Magi which is entirely acceptable, I use Golden Mountain Seasoning Sauce in my Thai dishes that require it, as well a little fish sauce in Pad See Ew, BTW once the noodles go in, let them rest (less tossing and stirring) to get a little char/crisp randomly on some noodles, then toss/flip over and char a few more then plate! I'm in no way finding fault with your PSE it's 100% accurate and most certainly delicious. Like the Andy-Cam, gives a new perspective and playfulness. You may have been nervous for some reason but with the Andy-Cam and the RT aspect, this video was fresh and very real which is nice to see! Thanks Chef 🙏Sawadee Krup🙏
I’m ready for the next one of these. Just a suggestion is doing a poll for what the people want to make with you next. Keep up the good work and thank you for being such a helpful and awesome crew.
That pronunciation of Maggi threw me for a loop so hard that I immediately went to google. It turns out that it’s pronounced Maggie in North America (I’m Canadian) and Madgie in Australia! TIL 😂😂
I'm not sure which food I would like but I really dig this style. I would be super happy with tons more of these. RUclips cooking shows don't show how cooking really goes. It can be tedious when you're peeling apart noodles.
As a wok cook for 6 years cause in a small country town with no Chinese people, our local Chinese cook used to hire us locals and give us the education of a lifetime, I reckon I'd hit myself in the throat trying to toss that high. My multiple wok station was at least 8-10 inches lower. You did great mate.
Okay I already love this style of follow-along cooking video. Not only is it awesome to the process in real time from prep to cook to finish but also it's kind of nice to see the little things that us home cooks prob encounter that you don't see pros doing online. Like the cutting board moving while cutting, a veg not peeling quite right, the interruptions to wash hands or clean the work station, slowly taking the noodles apart, etc. It just makes it more relatable. I'd deff watch more of these!
YES THIS IS GREAT. I've been requesting realtime videos for a while. It's one thing to read something in a recipe or see rapid shaky cam edits showing 12 steps in as many seconds. But learning cooking is about learning to do it by feel, sensing the timing, the color and texture changes. Good food can't be rushed and neither should the video process!
Vinegar is for 'Prik nam Som'. One of Thai's condiments for noodles (vinegar+diced chilli) no garlic Prik nam pla for noodles ( fish sauce+lime juice+diced+chilli's)....+diced garlics or diced shallots) is for savory rice dish. Especially with fried eggs on rice is a must. Keep cooking more Thai foods please ..
For Khow soi (Northern curry noodles) You can fine Khow soi curry paste from Asian grocery right now. (If not ask them to get some in) It make life so easy and cook faster. I love this dish the most. 😊
So you’ve answered the question as to which came first, the chicken or the egg. Now I can breath easy. Love this format. I especially love seeing you prep all the ingredients. It really demonstrates the amount of work and the time required for the recipe. I know I would be more likely to attempt to make the dish now. Can’t wait to see the next one.
I made this recipe from your cookbook and thought I had stuffed it up until right at the end when the sauce made it all happen. Delicious! Only addition was a wedge of fresh lime
Ive watched and loved your content for song long now and now i got my own mother hooked on your videos andy! Thank you for this! I cant wait to cook the next one with you!
I've always wondered why more content creators haven't adopted Kenji's approach. He's taught me so many practical cooking techniques by including little tricks of the trade that often get left out, and by giving a sort of 'stream of conciousness' through his own process. Great video, Andy! Thanks!
I love the concept of this! I hope you start to pepper in some of these kinds of videos once in a while because they're so relaxing without all the fast cuts and editing. Love all of your guys videos but this one is a nice change in pace. ☺
As a chef, I can relate with the struggle of peeling garlic. Like, I've been working as a cook for more than 12 years but I still feel as a rookie when I peel garlic
Andy, another great video. When it comes to wok alternatives, I've used a heavy cast iron pan from a tangine, which when red hot held a lot of heat really well when adding cold vegetables and liquids during cooking and had a great finished meal.
I work from home 99% of the time, plus I love cooking. These videos are giving me ideas for meals I can cook at lunchtime without having to spend 10 times as much to be lazy and just go and buy it! Lol
Andy! Yes Chef! Looked delicious 😋 Love the format, as it shows what prepping and cooking is like in real time. But please add it to your portfolio of formats! Peace and ❤ to you and all of the team! Legends
I love the difficulty you had with the garlic and noodles, so relatable. I like this format for these quick cooking items, frying, side dishes or grilling would work well I think. Don't think I would find the time to watch you do anything much more then 40mim once or twice a week.
Absolutely love this format, please make more of these :) I'm waaay more inspired to do this by myself when I see the whole process including the prep :)
Fun garlic peeling tip: put a clove under the flat of your knife and heel strike it with medium force, just enough to deform the garlic. The skin comes right off, but the clove remains mostly intact for even dicing, mincing, or microplaning. If you're okay with a smashed clove then heel strike it hard. Skin comes off even easier but I find it's harder to evenly mince a smashed clove because all the "strands come apart." There's another trick where you shake the cloves inside two bowls or something but I've found that in practice to be more of a pain than the knife.
I like this format, including all the prep. I know I wouldn't be quite as fast as you, but seeing the whole process gives me a more realistic idea of how long it would take
This was a great format. It was kind of cool to see Andy with a little nervousness happening, with the no editing of the session. Would love to see more of these kinds of videos. 🖤
Hi, I am Japanese National and Living in Thailand Over 20yrs. Your Reciepi is very nice, witch I can try I am trying. Actually this Reciepi was exellent, Because to cook easy In Thailand, they use much cooking OIL. For Example, My Friend from Poland was love Pad Thai most Similler to Pad See ew. I TOld My Frind About 1 Dish will be like 1000 Calorie per dish, Stop eating Every day. But your reciepi is less OIl then Thailand.
Very cool video! Like this format very much, definitely would love to see more of this type of content - maybe some grilling videos in the future, when the weather allows it? Great stuff Andy!
Rice paper rolls, next? We always wondered how to cook those wide rice noodles in the Asian market. And the note about dark Thai soy sauce being sweet is interesting. If we can find that, we'll try this. Probably with firm tofu juliennes rather than chicken.
Andy I wondered if you’re familiar with cooking Tempeh? I’m looking for some yummy recipes with it, since it’s one of the few meat replacements I can eat as a celiac… I loved the POV part, now we finally get an idea how our food should look while it’s in the pan, cooking before serving 😋❤️
Love your content sir. This is a great format for you(even if it makes you a bit nervous). The “What am I doing here” bit especially resonated. Much respect for you doing this. :D
Love it! Relatable garlic peeling & noodle separating, nice to see my skill level isn’t that bad after all & totally add some swearing at my house 🤣 An easy to make at home favourite, thanks Chef
Love this format! ❤❤ Edit to add: definitely enjoy the mise en place and the literal step by step process and talking about every ingredient, and alternatives for what I can get. For example here in the US I can really only get Bok Choi where I’m located. I could also only get vermicelli rice noodles. Added sesame oil at the end after cooking (on the plate). I tried not to deviate all that much. My point is it was delicious and great tips; coming from a college culinary grad.
Absolutely love your show. Learned a bunch of dishes. Thank you. Watching this one… I honestly think that your wok is too far from the fire, that rack is not necessary. This stir fry took way too long because it’s not hot enough… not sure if you felt the same way. That being said, I copied this whole process, it’s awesome! So thank you again.
I like your presentation, but have one suggestion please give a close up view of each. Product as your introducing them so we can do a screenshot for our shopping list 😁☺️ thank you
i think i know what im making for my girlfriend next weekend. I was originally gonna make a chopped cheese since shes never had but i might just do this instead. Looks delicious Chef!!!
I hope you have a compost bin for all those kitchen scraps. No need to add to the land fill. I made your “15 minute chicken” with spinach and garlic. It took me a solid 45 minutes. Oh well, it’s very good!
*ANDY!!* You skipped over that Thai oyster sauce and it's the BOMB! It's higher in oyster extractives than the Chinese 'premium' brand I was glued to, it was CHEAPER and it's really delicious - somehow more umami and less harsh and supporting a Thai company is a bonus when the 'premium' brand has such a lion's share of the market! It wasn't with the other oyster sauces at my Asian grocers but well worth hunting out for anyone interested. I've switched and I ain't going back! Cheers from Sydney!
Hi Andy, please try to make Andong Jjimdak. Spicy Korean chicken stew with noodles from the small city of Andong. Not many people outside of Korea know this dish. There are restaurants that only sell this one thing. Eat with a side of steamed rice and a glass bottled coke. Absolute killer.
Loved this. Looked absolutely delicious 😋 i did feel a little tension nr the end, mot sure why. I wasn't there 😅 i loved it guys thank-you. Real time is more natural. Real times 🙌
This is a great "cook with me" format and what I like about it is it's relatable and realistic. Most of these types of shows have all their mise en place already prepped before the video starts (and that's usually the part that takes the most time) and they start the video when they turn on the heat and say it takes 10 or 15 mins. This is much more real with the difficult to peel garlic and the noodles that take ages to pull apart and the need to clean up as you go. I'd like to see more of these types of videos. I think this is one of few "cook with me" format videos that I would actually cook along with.
Nice mise en place reference
I figured if we were going to make a 'cook along' it needed to show everything from start to finish. Glad you enjoyed it!
Yea the infamous 15min recipes with 1h prepp and 2h cleaning 😂
Wholeheartedly agree!
Same. It’s the reason I feel in love with Kenji’s videos during the pandemic. You pick up on so many more little tricks of the trade when it’s unedited as well. It’s made me a way better home chef. More like this please!
Love that you actually included the prep ❤
wouldn't be a true cook along if I didn't
Back of House enjoyers already have Andy Cook Alongs. We are the real ones.
I'm Back of House Drinkalongs with Katelyn gang lolol
100% - good to see the Back of House enjoyers here!
You run one of the best cooking channels on RUclips! It's been awesome watching you grow Andy! I hope Mitch and "Babe" are doing good too! 💪
thank you, really appreciate it! and the team are doing well
I love this concept! Love your channel!
I 2nd this.
Thank you so much, glad you enjoyed this one!
What's good about this concept? The fact that you just film all at once, and you don't really need much editing. Very smart and efficient way to film content as the prep work is being done on the fly rather than in advance
Instead of Magi which is entirely acceptable, I use Golden Mountain Seasoning Sauce in my Thai dishes that require it, as well a little fish sauce in Pad See Ew, BTW once the noodles go in, let them rest (less tossing and stirring) to get a little char/crisp randomly on some noodles, then toss/flip over and char a few more then plate! I'm in no way finding fault with your PSE it's 100% accurate and most certainly delicious. Like the Andy-Cam, gives a new perspective and playfulness. You may have been nervous for some reason but with the Andy-Cam and the RT aspect, this video was fresh and very real which is nice to see! Thanks Chef 🙏Sawadee Krup🙏
I’m ready for the next one of these. Just a suggestion is doing a poll for what the people want to make with you next.
Keep up the good work and thank you for being such a helpful and awesome crew.
LOL... you've been watching too much Sorted Food!
That pronunciation of Maggi threw me for a loop so hard that I immediately went to google. It turns out that it’s pronounced Maggie in North America (I’m Canadian) and Madgie in Australia! TIL 😂😂
I know it's an experimental video, but i followed this recipe step by step! Thank you for giving me an oppprtunity to cook with a fantastic chef!!
Love this style of video. Helps a ton
Glad you liked it!!
I'm not sure which food I would like but I really dig this style. I would be super happy with tons more of these. RUclips cooking shows don't show how cooking really goes. It can be tedious when you're peeling apart noodles.
Favourite time of the week 😊
thanks for being here!
I like videos in this style! I'd love to see more like this 😊
Love the AndyCAM! Also love the longer content making a full recipe. Think this is great. Keep up the good work mate!
As a wok cook for 6 years cause in a small country town with no Chinese people, our local Chinese cook used to hire us locals and give us the education of a lifetime, I reckon I'd hit myself in the throat trying to toss that high. My multiple wok station was at least 8-10 inches lower. You did great mate.
Okay I already love this style of follow-along cooking video. Not only is it awesome to the process in real time from prep to cook to finish but also it's kind of nice to see the little things that us home cooks prob encounter that you don't see pros doing online. Like the cutting board moving while cutting, a veg not peeling quite right, the interruptions to wash hands or clean the work station, slowly taking the noodles apart, etc. It just makes it more relatable. I'd deff watch more of these!
YES THIS IS GREAT. I've been requesting realtime videos for a while. It's one thing to read something in a recipe or see rapid shaky cam edits showing 12 steps in as many seconds. But learning cooking is about learning to do it by feel, sensing the timing, the color and texture changes. Good food can't be rushed and neither should the video process!
Vinegar is for 'Prik nam Som'. One of Thai's condiments for noodles (vinegar+diced chilli) no garlic
Prik nam pla for noodles
( fish sauce+lime juice+diced+chilli's)....+diced garlics or diced shallots) is for savory rice dish. Especially with fried eggs on rice is a must.
Keep cooking more Thai foods please ..
For Khow soi (Northern curry noodles)
You can fine Khow soi curry paste from Asian grocery right now. (If not ask them to get some in)
It make life so easy and cook faster.
I love this dish the most. 😊
Good to see you and I wear the same safety shoes in the kitchen
So you’ve answered the question as to which came first, the chicken or the egg. Now I can breath easy.
Love this format. I especially love seeing you prep all the ingredients. It really demonstrates the amount of work and the time required for the recipe. I know I would be more likely to attempt to make the dish now. Can’t wait to see the next one.
My favorite format by far. ❤❤❤❤❤❤
🙏
I made this recipe from your cookbook and thought I had stuffed it up until right at the end when the sauce made it all happen. Delicious! Only addition was a wedge of fresh lime
Love this concept Andy please make more!! I never even had this dish and was watching start to finish you’re a great cook man
Andy, this format is absolutely fantastic. Would love to see more of this.
Great to see a chef who uses Maggi seasoning. I grew up with it being a pantry staple in out house
Gentle correction,: it's "prik-nam-SOM" ,not "prik-nam". Namsom means vinegar. Nam means water.
Nicely done! Wouldn't be hard to keep up as long as you understand the preparation. Now I have to get Thai food for lunch!
Ive watched and loved your content for song long now and now i got my own mother hooked on your videos andy! Thank you for this! I cant wait to cook the next one with you!
I've always wondered why more content creators haven't adopted Kenji's approach. He's taught me so many practical cooking techniques by including little tricks of the trade that often get left out, and by giving a sort of 'stream of conciousness' through his own process. Great video, Andy! Thanks!
I love the concept of this! I hope you start to pepper in some of these kinds of videos once in a while because they're so relaxing without all the fast cuts and editing. Love all of your guys videos but this one is a nice change in pace. ☺
As a chef, I can relate with the struggle of peeling garlic. Like, I've been working as a cook for more than 12 years but I still feel as a rookie when I peel garlic
I Know for a fact I cant keep up but I will watch.
😆 should give it a try
As soon as the Andy cam showed up, I was like ‘hey, that’s the Kenji angle!’ 😂 great video, chef.
Good Job Andy love your videos Thanks for posting
thanks for watching!
Andy, another great video. When it comes to wok alternatives, I've used a heavy cast iron pan from a tangine, which when red hot held a lot of heat really well when adding cold vegetables and liquids during cooking and had a great finished meal.
I work from home 99% of the time, plus I love cooking. These videos are giving me ideas for meals I can cook at lunchtime without having to spend 10 times as much to be lazy and just go and buy it! Lol
Andy! Yes Chef! Looked delicious 😋 Love the format, as it shows what prepping and cooking is like in real time. But please add it to your portfolio of formats! Peace and ❤ to you and all of the team! Legends
He's throwing down a challenge, I like that!
I really enjoyed this format. ❤❤
Awesome, thanks for the feedback
I love the difficulty you had with the garlic and noodles, so relatable. I like this format for these quick cooking items, frying, side dishes or grilling would work well I think. Don't think I would find the time to watch you do anything much more then 40mim once or twice a week.
Great Video, i love the New Format and cant wait to see another episode. Maybe nextime at the outdoor kitchen.
Also, I love how you involve your back of camera staff in the content. They are part of the channel.
I can keep up! 😊😊 Loved this raw video Andy and team, very authentic!
Always what I order at Thai Express 😂 So glad you’re making this dish
Absolutely love this format, please make more of these :) I'm waaay more inspired to do this by myself when I see the whole process including the prep :)
Fun garlic peeling tip: put a clove under the flat of your knife and heel strike it with medium force, just enough to deform the garlic. The skin comes right off, but the clove remains mostly intact for even dicing, mincing, or microplaning.
If you're okay with a smashed clove then heel strike it hard. Skin comes off even easier but I find it's harder to evenly mince a smashed clove because all the "strands come apart."
There's another trick where you shake the cloves inside two bowls or something but I've found that in practice to be more of a pain than the knife.
I love this idea. I’m looking forward to replicating it next week. Cheers!
perfect, let me know how it goes
Thanks for making all of these videos Andy. Im from Whanganui NZ, so I think that the stuff you are doing is incredible brother!
Love this. Will for sure follow along. Pls do again with dishes I like lol.
I like this format, including all the prep. I know I wouldn't be quite as fast as you, but seeing the whole process gives me a more realistic idea of how long it would take
This was a great format. It was kind of cool to see Andy with a little nervousness happening, with the no editing of the session. Would love to see more of these kinds of videos. 🖤
Love the real time video format and would love to see more of this! Haven't tried this but I'll definitely give it a go in the next week.
I’m watching this Pad See Ew video staring at Pad See Ew sign in front of a shop in the school cafeteria haha
Loved this! And loved the Andy cam. More of this format please.
Thanks for showing how to prep the noodles, I have always struggled with them and end up with little bits.
Hi, I am Japanese National and Living in Thailand Over 20yrs.
Your Reciepi is very nice, witch I can try I am trying.
Actually this Reciepi was exellent, Because to cook easy In Thailand, they use much cooking OIL.
For Example, My Friend from Poland was love Pad Thai most Similler to Pad See ew.
I TOld My Frind About 1 Dish will be like 1000 Calorie per dish, Stop eating Every day.
But your reciepi is less OIl then Thailand.
Really enjoyed this video ❤
Very cool video! Like this format very much, definitely would love to see more of this type of content - maybe some grilling videos in the future, when the weather allows it?
Great stuff Andy!
absolutely!
This absolutely works for me! Don't stop!
Rice paper rolls, next?
We always wondered how to cook those wide rice noodles in the Asian market. And the note about dark Thai soy sauce being sweet is interesting. If we can find that, we'll try this. Probably with firm tofu juliennes rather than chicken.
"A special camera we Will talk about later" made me go *uuh*
Really enjoyed this format definitely need to do more of these please!
Andy I wondered if you’re familiar with cooking Tempeh? I’m looking for some yummy recipes with it, since it’s one of the few meat replacements I can eat as a celiac… I loved the POV part, now we finally get an idea how our food should look while it’s in the pan, cooking before serving 😋❤️
24:17 Love the nod to Chef John!
That was fun. You da man Andy.
Love your content sir. This is a great format for you(even if it makes you a bit nervous). The “What am I doing here” bit especially resonated. Much respect for you doing this. :D
This is great Andy!!
Love it! Relatable garlic peeling & noodle separating, nice to see my skill level isn’t that bad after all & totally add some swearing at my house 🤣
An easy to make at home favourite, thanks Chef
I probably will not try this dish but this is an awesome concept! Looking forward to other recipes in the future!
Pad See Ew is my test for any thai restaurant.
However, my man, serve immediately! Those noodles are like glue.
This is a great concept Andy. Loved it!
this is such a great content idea. please do it for other recipees too
Andy can you make a video of all the pots and pans you use / recommend ? Would highly appreciate you explain everything so well!
Great vid. Love watching the whole process start to finish.
Love this format! ❤❤
Edit to add: definitely enjoy the mise en place and the literal step by step process and talking about every ingredient, and alternatives for what I can get. For example here in the US I can really only get Bok Choi where I’m located. I could also only get vermicelli rice noodles. Added sesame oil at the end after cooking (on the plate).
I tried not to deviate all that much. My point is it was delicious and great tips; coming from a college culinary grad.
Made this on Thursday and definitely learned a few things for next time!!!
Some Asian grocers also sell fresh noodles already covered in a little bit of oil so it's ready for stir-frying.
Nice Andy. My favorite Thai dish for decades. Gai Lan!
Love the Kenji cam! More of this please!!!
You guys are doing a great job with this channel, +5.1M subscribers. That is not an accident.
Absolutely love your show. Learned a bunch of dishes. Thank you. Watching this one… I honestly think that your wok is too far from the fire, that rack is not necessary. This stir fry took way too long because it’s not hot enough… not sure if you felt the same way. That being said, I copied this whole process, it’s awesome! So thank you again.
Huge fan of the format
I like this, as well as your usual videos. Any east/southeast Asian dishes would be great.
I love that you shout out Kenji.
This was an amazing video the food looks so delicious.
glad you liked it!
OOh I like this format
I made this for the first time the other day and loved it! I'd followed "recipe tin eats" recipe which was very similar. Love your work Andy! ❤
Awesome. You've got a good recipe for Pad kee Mao? Always difficult to find here in the States. Done right anyways. And I'm in San Francisco.
An "Andy On The Line" series actually sounds incredible! Maybe you could work it in as a segment in the Origins series?
What a great concept for a video! (:
I like your presentation, but have one suggestion please give a close up view of each. Product as your introducing them so we can do a screenshot for our shopping list 😁☺️ thank you
Great, Andy! Thank you
i think i know what im making for my girlfriend next weekend. I was originally gonna make a chopped cheese since shes never had but i might just do this instead. Looks delicious Chef!!!
I hope you have a compost bin for all those kitchen scraps. No need to add to the land fill. I made your “15 minute chicken” with spinach and garlic. It took me a solid 45 minutes. Oh well, it’s very good!
*ANDY!!* You skipped over that Thai oyster sauce and it's the BOMB! It's higher in oyster extractives than the Chinese 'premium' brand I was glued to, it was CHEAPER and it's really delicious - somehow more umami and less harsh and supporting a Thai company is a bonus when the 'premium' brand has such a lion's share of the market! It wasn't with the other oyster sauces at my Asian grocers but well worth hunting out for anyone interested. I've switched and I ain't going back! Cheers from Sydney!
Hi Andy, please try to make Andong Jjimdak. Spicy Korean chicken stew with noodles from the small city of Andong. Not many people outside of Korea know this dish. There are restaurants that only sell this one thing. Eat with a side of steamed rice and a glass bottled coke. Absolute killer.
Loved this. Looked absolutely delicious 😋 i did feel a little tension nr the end, mot sure why. I wasn't there 😅 i loved it guys thank-you. Real time is more natural. Real times 🙌
หิวเลยค่ะ น่ากินมาก 😊