How I Cooked 10 Pounds of Citrus
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- Опубліковано 18 кві 2024
- I make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s CITRUS.
Recipes Andrew referenced in this episode:
Carne Asada
L.A Son by Roy Choi
Claire Clark’s Lemon Posset made by Jacques Pépin
• How to Make Lemon Poss...
Aguachile from Holbox on Worth It
• $3.50 Fish Tacos Vs. $...
Leche De Tigre
The Fire Of Peru by Ricardo Zarate
Backyard Citrus Upside-Down Cake
Dappled by Nicole Rucker
0:00 Intro
1:19 Negroni
1:59 Citrus salad
3:57 Carne asada
5:27 Martini
6:41 Avgolemono
8:52 Lemon posset
10:48 Caipirinha
11:50 Aguachile
13:30 Leche de tigre
16:05 Upside-down citrus cake
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Andrew needs to accept that he’s basically an old man living his best retirement life, just living on the richness of life
no replies?
@@zephyr6927 yes no replies
@@keps3934 I have been convinced that there are, in fact, no replies. Thank you.
here is another reply
what made u think he hasn’t accepted it? and imo he doesn’t look that old and definitely not in the proper age to retire
I love how instead of using voice over, Andrew just stands there and talk.
His story telling through body language and intonation is so captivating
Honestly, I prefer it this way!
It feels like a well produced TV cooking show but still personal.
@@otherssingpuree1779 Well put :)
I would love to see what you can do with mushrooms next! There are so many kinds of mushrooms what can be used in so many different ways it would be intriguing to see how you use the different varieties. For example lobster mushrooms that actually taste like lobster!
Not sure if he read this or if you're a future-teller but hey, mushrooms! :p
Using 10-15 pounds of eggplant could be interesting. Eggplant is a really versatile vegetable. Because of my middle eastern roots I love making stew or roast salad with eggplant but I would like to see how I can use it different ways. Thank you for the series, I enjoy learning and rediscovering the ingredients we use a lot. It is amazing how appreciative of the food this series is.
Great idea! We make a fancy eggplant parm that you bake & stack in blocks. Perfect for Andrew.
I love eggplant. I’ve had a ton of Chinese dishes where eggplant is in stews, stir-fried, etc… and I would love to see Andrew do something with eggplant.
Please make Burmese eggplant curry!
in my country there are also eggplant jams! its really interesting
@@BurmesePeacockArts that sounds amazing
Curry is so good
Andrew I’m obsessed with a new thing every month, I’m candle making, then I’m bread baking them I’m trying to perfect a gymnastics split 😅 this series speaks to me so much and you are a delight
The screams adhd haha - ik cuz I have adhd
What a wonderful sentiment! I'm totally the same way, especially with arts/craft stuff :) As the saying supposedly goes; Jack of all trades, master of none- better than a master of one. May we continue to follow our many passions! :D
@@pear-7204 not necessarily! Sometimes you just gotta try new things!
how old are u may i know? im just curious that will i be like u as i was in my school years bcs gosh ik its not my first time in college but i feel so bored and empty. i want to learn different things too like what i used to do!
@@zorhaax I’m in college too! It’s especially hard when you’re so fixated on grades and trying to meet people or even if you have a part time job to top it off. If you have a car, or know someone who drives, you can always check out places in your area to dip your toes in and find out what you like! There’s candle making places, art classes, dance classes, yoga lessons, really value and romanticize your life. It’s definitely what kept me sane.
I’d love to see 10 lbs of root vegetables. I know we’ve already seen potatoes and onions, but this is a great time of year to feature these awesome plants. Seeing the many preparations of things like radishes and beets and the more unique (in the USA) ones like kohlrabi and rutabaga would be fun!
Plus, it gives Andrew an excuse to eat a lot of pickles.
⅞⁶⅞⁷6⁷6yy⅞⅞⁶6⁷⁷⅞⁶
Oh man this would be awesome. Love me some beets
Parsnips! Turnips! Leeks! Celeriac!
Beetroot pleaseeee!
I love how nice andrew has become over the years. He was such a moody cool guy in the start on worth it and tasty now he's all humble
I now really want to try a Buddha's hand. Andrew is really good at describing foods!
"This is a kumquat. The outside is sweet and the inside is sour!" You should try dried kumquats, it has that additional sunny flavor and it just becomes a warm ball of sour-sweet
I love how poetically philosophical Andrew's food adventures sound
I'd love to see you take on 10lb of carrots because they're so versatile!
At the end of the video he will be as orange as Donald Trump
@@bosnajwzify nobody laughed
This is by far the best episode so far from this channel just because i love everything lemons and oranges and whatever kind of citruses that exist in this world! I love a very good lemon cake!
Agree
40 seconds in and I am reminded why I enjoy your videos so much. The pure JOY when munching on the Buddha's Hand so casually. Thank you for your fascinating and wholesome viewpoints and videos.
Andrew should take this idea and run with it.The respect you have for each and every ingredient is so inspiring. Not to mention the level of quality regarding the video itself. I absolutely love seeing a new episode released! Keep them coming.
The salad with the onion and oranges is very ancient, the Mycenaeans in ancient Greece would eat this salad, with some olives and salted fish ...but all know the classic Greek salad... ... I like the Negroni addition...as a citrus use (my favourite cocktail)
the lemon posset also goes very well with candied fennel. simply slice fennel thinly and simmer in syrup. serve on top. this goes in the same flavour profile as the citrus salad but sweet instead of savoury.
I like Andrews's videos because he doesn't yell or talk really fast like others. His videos are so entertaining that he doesn't need to act like that.
As a Brazilian, I felt obliged to comment and celebrate the caipirinha! Hahaha it’s very loved, specially by foreigners
The traditional one is made with lime, like you did, but over here you can find it done with many different fruits, specially one that was not featured in the video (I believe due to you guys’ conception of citrus) but passion fruit! Passion fruit is a national treasure and many love it in the same places you find lime (lime is more popular here then lemon)
Glad you liked it, Andrew! Here’s my recommendation of something for you to try on your own: Mousse de Maracujá (passion fruit mousse - the Brazilian version of mousse of course), very easy!
yessss
I must say, the augolemono was spot on! Just a minor clarification: augolemono (literally meaning egg and lemon) is actually a "sauce", not a dipping sauce but more likely a cooking one. The dish shown is a beautiful kotosoupa augolemono (again, literally chicken soup with egg lemon sauce). You can also find more recipes using augolemono in Greek cuisine as well as Balkan cuisine (if I am not mistaken).
I literally just left the exact same comment
I'd like to see his reaction to seeing someone using augolemono in a fish soup which is concidered a little weird even by Greek standards 😂
Also someone should tell him to just use a shaker cup with a cap instead of a whole bowl. So many dishes for no reason
I have a question about Greek cheese!
Just a small correction:
"Avgolemono" is not the soup's name. It is something we add , mainly but not exclusively, on soups (beef, fish, chicken). To be exact "Avgo+lemono" means "Egg+Lemon".
So concluding the dish you otherwise perfectly prepared is called "Kotosupa Avgolemono" = "Chicken Soup with Avgolemono" 🙂
Thank God I know now...
Immediately adding lemons to my grocery list so I can make the lemon rice soup and the posset. I love these videos.
The upside down citrus cake looks gorgeous. Might need to make that sometime
really good avgolemono soup. a tip i learned from my mom, whip the eggwhites first, then add the yolks, lemon, and temper it. gives an awesome texture
Andrew has such a great voice and is so well spoken.
You have no idea how much time i've waited for Andrew to make the aguachile or even talk about it when the worth It guys were reacting to their favorite videos. That fish taco video has been my favorite for a very long time cuz' its all mexican flavors, cuisine and technique. As you may have guessed i'm mexican, and this makes me very happy. Thank you so much Andrew.
I love this series please never stop ❤
Since you saved that white meat of the chicken, you should have put some of that (cooled) broth in the same container to keep it moist and juicy. I do this is zip bags when I boil a whole chicken and shred it and then freeze it for later - I always put the broth in 1/3 of the bag to keep it from being so dry.
Good tips!
I’m a bartender; we additionally rub orange peel around the rim of the glass before serving a negroni - the orange oils infuse into the drink and create a wonderful aroma. Love these videos x
I love how the citrus is front and center of all these recipes -- drinks, savory & sweets. Your effort & creativity is so clear in these videos. This was one of the best so far!!
I love the way Andrew describes food and flavor, it plays so well with Adam’s camera work that I end up being completely absorbed :) love the videos, keep it up ATE!
This reminded me of the jar of Yuzu Kosho I have in my refrigerator. I learned about this condiment a few years ago and got some from Amazon. It is a Japanese yuzu and chili paste which is salty, citrusy and spicy. Although I have not found any recipes I use it with meat, salad dressing and recently say that it is added to soups and ramen broth.
My yuzu koshu is nearly gone. Need to track down a new jar. It is such a great condiment.
I love how Andrew convinces me that something taste good even if I haven't tried it at all. Love the explanation/background info he adds while talking about how the dish is cook. I love how every dish/drink is a representation of the main ingredient. I looooove this series. I looooooove just seing Andrew talk about food.
I love this series so much... Video hasn't started yet, but I'm settling in for some good stuff!!!!! Keep em coming!
This has been my favorite series in the last few years. So unique and informative! Keep it going 👍🏼
Wow. Many great recipe ideas. Thanks Andrew.
“i like to force my way into learning how to do something without the correct tool” i love this man
This video is so lovely and wholesome. Wonderful to see Andrew explore these foods with such respect and joy. I need to check out the rest of the series now. Inspired to try these recipes, especially the cocktails 🥰
Gonna try these recipes! Thank you for all of these yummies!
I love this series
And I absolutely love how soothing and therapeutic andrews narration is!!!
Keep posting moreeee
Celery, fennel, and fruit salad is severely underrated! Will take it over a leafy green based salad anyday.
These videos are so visually pleasing as well as very educational when it comes to cooking and i love it.
Yay! I have been looking forward to the next video in this series ☺
I find it so cool to see this today because I'm actually about to take the train to Menton in the South of France where the annual Fête du Citron is being held for two weeks. It's basically a citrus fest with parades and decorations made with citrus and all
These videos never cease to amaze me. Andrew, you’re so dang knowledgeable, and something I aspire to be as a home chef. Thank you!!
Thanks for another great entry in the series! These all look so great! :D
This one is your best one yet. Thank you!
You really happened onto a gem of a format here. I've watched all of the "how I cooked..." videos, and they've all been interesting while imparting some practical information about ingredients that many of us have likely avoided due to unfamiliarity (or at the very least haven't explored in any deep way). Your presentation is great, keep these going!
Loveeeee the various Latin-American recipes. I’m so happy to see you explore different cultural cuisines!
Thanks Andrew and team! Wow how amazing this video was. Cannot believe how much work you did in research, shopping, testing, cooking and editing just for a single video. Amazing!!
Week 6 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices
Wow, great idea! (I’m def not just saying that because they are two of my favorite desserts)
I don't know the Indian dish but that must be so good! Also, I really want Andrew's mom carrot cake
@@mejakeciltinytable8337 thank you and please help me tell andrew
@@jelletinny Become ries parfait apprentice😍
Andrew this is phenomenal you get better with each video. Great content keep it up!
I'm not gonna make any of these, but I love seeing Andrew make and explain things.
So relaxing!
I love this! You've given me so many cooking ideas!
I really enjoy these videos, thanks for making them
Hey Andrew, for the next videos maybe try cooking Mushrooms and Carrots cause there are a lot of varieties available for both of them, plus as ingredients they are super versatile. As a slight curveball try cooking with Coconuts, there are different varieties and I'd like to see what you come up with.
Every single dish Andrew makes is always creative, artistic, beautiful, interesting, and I can’t say that about any other chef. Haven’t found a single dish I didn’t want to try.
Avgolememo is such a great comfort food. You made it perfectly.
My wife and I love your bulk food series! Your UA-cam has totally filled the void of not being able to watch any more new Worth It!
Fun fact: citrus is a family of plants where biologists aren't sure which variety is the original. The different varieties cross with each other so easily that they can't genetically determine which one came first and in what order the other varieties evolved from each other.
But I'm not a biologist. They're all equally delicious, so I don't care.
Love this show! It's really interesting and I think very beautifully presented.
I love this series! Andrew's always so creative with the ingredient he's using.
These videos make me so happy during the week.
I feel like all of these videos could compile into a Masterclass. Thank you Andrew!!
By far one of my favourite videos!!
Thank you so much for this recepi!!
Ahh the Buddha's hand would have been perfect to make into candied citrus since it's pretty much just peel!! Missed opportunity. I love making candied citrus. I thoroughly enjoy this series regardless!
I adore the way Andrew talks about food. From his cadence to his word choices. I used to watch Worth It high and would just close my eyes and listen to his calm yet passionate descriptions of food. Very relaxing.
this is such a great series
this is gonna sound weird but I come back to watch his reaction to the buddha's hand. it's such a pure and visceral expression of happiness, it instantly improves my mood
Absolutely fantastic
Always love these videos because it exposes me to such exciting new recipes. I'm collecting ingredients for Aquachile tomorrow!
Will definitely try some of these after having bought lemons. Thanks, Andrew! 😄
Lots of useful tips! The meat with the marinade is my favorite moment in this video! 😍
This is my favorite series!!!
I would really like to see you come up with one recipe an episode of your own, you are such a great cook.
Love this show! I just discovered making citrus sugar & salt. Take zest and add to salt or sugar. Shake to combine. I had a box of oranges and hated to see all that zest go to waste when I just wanted an orange.
Andrew, I thought you might be interested in my favorite savory citrus salad, very similar to the one you made. Prepare cara cara and blood oranges in the same fashion as your salad, arrange on a bed of tender bitter greens, then top with very thinly sliced shallots, halved olives (like niçoise, nyon, or kalamatas) and drizzle with your best olive oil. No need for a vinaigrette, its like the oranges and olive oil combine to make a vinaigrette in your mouth!
Broccoli, Mushrooms or other fruits might be nice. I've heard black pepper goes nicely with strawberries.
co-sign on the broccoli right here!
Thank you for making these videos! It really challenges me to look at what ingredients I have and how I can utilize them. My first job was at a Jamba Juice and I had a ball making custom drinks and juices for myself and guests. I wish I had an immersion blender!!! I feel like I could make so many wonderful soups like you make.
If I could choose the next ingredient for you to explore, I would choose either carrot or cabbage. I think these ingredients are often overlooked by me and I’d love to learn new ways to utilize them in my cooking.
Looking forward to your next video :)
I enjoy these series so very much. Beautiful job! As a gardener I truly love it. Green peppers or peppers in general would be a good idea. 👍
I love this series so much! The only thing I want to note is that you can appreciate the subtlety of lemon in a martini when you twist the lemon over the glass so that some of the natural oils are on the rim and in the glass then add the alcohol! It’s life changing ♥️
I love this series. I'd love to see stuff like Broccoli, Mushrooms, Beans, and definitely other fruits. However, what I really want to see now is something like milk. Maybe a meat. It'd be a nice change of pace to see an ingredient that we don't grow.
Personally an issue with doing a meat is it’s a pretty restrictive episode in a way. I can skip through dishes I won’t eat but making it stomach wrenching to watch a whole episode? No thanks
@@konjkonj123 Then don't watch that episode.
A meat would be an amazing idea! Maybe something like duck or pigeon would be unique to do
co-sign on the broccoli right here!
Hey Andrew! I love your videos and the creativity that you put in your work. Next time could you please have an episode dedicated to artichokes? I think that a lot of at-home cooks don't really know how to use this vegetable but it's so good! I deserves more recognition.
I love this series so much!! not sure if it's just me but I rewatch the old videos while waiting for a new one :")
This video was great! Inspiring!
This is so much fun. Thanks.
Love this show.
Another good video great 👍
Cheers from San Diego California
I love the maturity and detail Andrew puts into his videos.
I love this show! Normally I'm pretty adventurous with recipes, but this inspires me to utilize common ingredients in ways that I might not think of. :)
Am I the only one that was salivating trought out the all video, not just because everything looked good but because of the thought of the citruses ? >
Andrew has a skill for describing the flavours he experiences from the food he makes, it's actually quite incredible.
I luv this series
this really quickly became my favorite series on food youtube
this might be the most recipes in one of this series’ videos yet
The fact that Andrew made avgolemono (and it actually looks legit as well) has cemented this as my favourite food channel. Well done Andrew, amazing work!
Caipirinha is my favorite cocktail, really happy to see it here
i miss this channel so much. all my favorite people at buzzfeed in one place. i cherished each upload since the beginning of ATE. this video was in my feed again today and i misread the "posted 1 yr ago" as "posted 1 day ago" and was so glad that y'all were back. only to realize momentary happiness... now long gone.
I really enjoy this series
omg i really love this series