9 Nerdy Details I Love About This Cactus Dish
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- Опубліковано 18 кві 2024
- Andrew breaks down the most interesting details that go into making this dish.
0:00 The cactus aguachile
1:03 No. 1 - The stencils
1:40 No. 2 - The brine
2:27 No. 3 - The deli slicer
3:32 No. 4 - The cucumber
4:11 No. 5 - The blending
4:39 No. 6 - The plate
5:44 No. 7 - The crackers
6:47 No. 8 - The sesame seeds
7:45 No. 9 - The wine
8:37 How it all tasted
About To Eat
From your friends who are professionally curious about food.
Credits: www.buzzfeed.com/bfmp/videos/...
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I love that Andrew started as a co-host to “Worth It” on accident and he ended up becoming this huge food connoisseur!! Great video!
He probably thought oh this is just a casual thing and boom! A foodie was born
Food connoisseur perfect Description
I think that he kinda is a food connoisseur all along considering he has a brother who is a professional cook/chef
@@zacky5591 rlly?
@@zacky5591 He also was a producer on tasty I’m pretty sure
This dish probably costs an arm and a leg. But seeing how much thought and effort it goes into it you can say it's, come on, say it with me, "Worth it." But, seriously, this is art meets food. I would love to see more videos like this. Unique dishes and the explanation of them. They don't have to come from high end restaurants. But they have to be unique.
this is what people don't understand about fine dining. all they see is a crazy price tag and think "that can't possibly be worth the money!" but they couldn't be more wrong
is this a new series?? i love it it really puts the makers of the food at the forefront. like- the details normally people who eat will gloss over or cannot articulate. more nerdy details in food!!!🎉
So cool to see them placing the sesame seeds. Those chefs have steady hands!
got dam that dish is beautiful,
but i definitely don't miss cooking like that lol
I love this video concept! There is not a lot of content on UA-cam that goes over very intentional dishes like these with this much detail, I'd definitely like to see this continue as a series!
That b roll shot of the 'smelling of the coriander's was hilarious, that reaction is all I needed.
I really wish I could go to this restaurant and try this. It's really great to see a cook who is open to explaining the details of what they do, and isn't protective about it.
I love the nerdy side of everyone on this channel. I love how they can get super into the weeds of something but still keep my attention. Probably because I am a nerd about it all as well. More of these types of videos please. Super cool. ❤
I don't know if this is a proper series, but it needs to be for sure. It doesn't say everything about the dish, but shows what goes behind doing it, small details that one might not think about. Superb.
U didnt mention it Andrew, but Im gonna tell u that I LOVE this kinda content/video format so keep them coming! The best way to appreciate food is to understand how it's made and the meticulous attention to detail behind the conception of the dish. Show us more nerdy details of masterpieces please! ❤❤❤
This isn't a particularly erudite comment but these types of videos are really a cut above the rest! These vids highlight the makers in a way that isn't gimmicky like so much other stuff on youtube and is entertaining and informative to watch. Keep it up! Ah!
Ah this is so beautiful. It really makes you believe in the cooking is an art adage.
would LOVE to see more of these videos. i'm thinking about that banana dish in one of the Worth It episodes(or is it About to Eat?) where they break down all the components of the fruit to make the dish.
We want more videos like this!
this dish is insane and so intriguing!! i love how excited andrew was
Really loved this! Please make this a series, it’s fascinating and so lovely to see the chefs and the process highlighted
Wow, this dish sounds so absolutely full of love and expertise.
That’s myyyyyyy TIOoOoOOoOoOooOoO❤🎉
that dish and this series are really neat!
This is amazing. I love the attention to detail.
Fascinating! As a lifetime consumer of Nopalitos, it absolutely thrills me to see them served in such an elevated fashion!
Loved this video! This dish is so creative & beautiful ❤
Wow, this was a great video! Loved the grandma plates, that's just so endearing.
Love this format, please do it again!
Amazing and high quality, full of complexity and diversity content... really lovely, thank you!
Love this video style! After learning how much time and attention to detail went into making this dish, seeing Andrew eating it in a denim shirt and t-shirt felt a little underdressed though 😂
I like this format 💜
What a video. Wow. Absolutely amazing experience.
This was phenomenal to watch
Sokka-“ Cactus juice!!!”
that’s one of the best videos I’ve ever seen
Complimenting all the talk about how much care goes into that aguachile dish, I really like how when the credits flash through the names, it matches up with the beat of the music! It ends the video very elegantly
I loved this
Thank you!
“why is our food taking so long?”
*the chefs in the kitchen arranging sesame seeds*
*Looks at my bowl of cereal*
Sigh...
You should get Amaury Guichon on the show , he creates masterpieces. Would love his and Andrew’s interaction .
More videos like this please!
Seeing the craftsmanship and authenticity in this dish while elevating to its own product and presentation is amazing.
I have to say, that dish looked suuppperr appetizing. The eye to detail is incredible, it almost makes it look more satiating despite the quantity .
Maude is in Beverly Hills and is such a lovely experience, worth every penny!
continue these series please
I paid attention a lot to this prep of Jicama. It reminds me of something called Bengkuang in Indonesia. Apparently, they’re the same thing 😀 and Bengkuang also don’t get much attention here. Common way to Jicama in my country is to toss it in Fruit Rojak with another pieces of fruit. It tastes sweet and no starch makes it so pleasant to eat, just as juicy as pear!
Hey that guy was on the new iron chef!
I love this video!
I love how they are being precise and spending so much time for small details and making an amazing dish 😍
omg that looks so good, and here I am with my toasted grocery toast and a banana
Huge bummer that this video isn’t getting more views :(
Please do a recreation or breakdown of Will Horowitz's Radish Prosciutto!
0:58 I kept hearing "This dish I hate" and I was so very confused
May we please learn more about the whys in restaurants?
Can anyone tell me where to find Andrew on UA-cam ? Is there any new channel of him ?? I love when he cooks.
Make it a series
guys, when can I see the new worth it episode???
I'm curious what other dishes can be made using jicama, seems like a really nice root vegetable(?)
I wanted to say this is an absolutely cool concept of a video. Loved the intimate nature of going over the restaurant and like the whole line of thought that went into this dish. I'm so disappointed I can't find an aguachile to order by me to get a taste reference before I try to make it but I think at this point I got to bite the bullet and try to make one.
Oh how I'd love to work with such standard of quality... I've worked at a 5 star hotel in my hometown (Nairobi Kenya) but we don't have access to such ingredients and I'm very curious as a chef to work with such and bring out such finesse 👌
Why haven’t you addressed the Beryl situation?
To be honest, I waited the whole video for the point, where Andrew made the dish himself - and was confused at the end. Anyway - great video.
"hi excuse me, could i have another couple crackers?"
Nice synthesis!
I would 100% engineer something to make those manual processes less tedious but still high quality. (arranging the sesame seeds + orientation for example)
If a machine did it it would lose its significance ie your perfectly round McDonald’s pattie
@@user-er9ck4ht6y No, it would make something great accessible to more people.
😮
How’s Worth It? New season coming up anytime soon or naw? TBH one of the best most finest series in youtube!
Does anybody knows what watch is Andrew wearing? He has such good taste when it comes to watches…. I know, weird question to ask on a food oriented channel but hey, I can’t be the only watch enthusiast around here…
Cool
Lmao that is an Adam Ragusea thumbnail
Hi could you do food truck worth it style
When you guys are going to make biriyani?
So many details.....
And beautifully executed
How’s it going guys
Wow no sea food or chiltepin in the dish.
Makes me wonder about the taste.
all that to say...'pretty good' lmao
Why are simple dishes so expensive? Because they are not simple or cheap. The labor in those 2 crackers could buy a box of Ritz.
When A.T.E. is spelled -- S.U.B.L.I.M.E.
I like this idea very much, but it rides the line between being informative and specific vs. feeling too much like an ad. For this video it worked, but something that was kinda in the back of my mind.
Now that you guys have had a long long break to contemplate your next move… y’all WILL be offering an apology to Beryl, right???
We all know whats coming...
How i cooked 10 pounds of cactus
what a commercial
l o v e
i can't stop thinking about that guy who called them "nope-ales" the whole video
That’s how you say it.
That is one expensive cracker.
This video concept is cool but it's still so absurd to me to discover that Americans see Curtis Stone as a serious name in the culinary world and not an out-of-touch dude in the Coles commercials who makes questionable contributions to Taste (or, possibly, has questionable recipes put to his name whether they are his or not).
Okay I'm interested in this
I don't know that we do? For one, most don't know who he is unless they're dialed into food news - if thry do, he's seen as a celebrity chef on par with, like, Bobby Flay. Just a guy who does a lot of Food Network shows and brand deals. 🤷🏽♀️
yeah you don't know what you're talking about
WOW , So at Maude they give u an aguachiles MINUS the things that you actually want. But hey, u got a BS Cactus cracker.
you are ratatouille
the mouse meaning you remind me of him! you have his love for food
I love About To Eat, but whenever I see plating with tweezers... 🙄
ok but is the chef a sociopath.. 😅 i would be scared to work with him.
When they arrange the sesame seed one by one for the cactus cracker, I think they really over pretentious. There are better way to use time in kitchen than to spend so much time over appearances. I thought cutting stuff into diamond already too much
Pretentious over-priced BS.
If you think it’s overpriced and pretentious, you’re not rich enough to eat there 😂 keep eating your McDonald’s bud
@@user-er9ck4ht6y So by your “logic”, the only way someone can find it overpriced and pretentious is if they don’t have a certain level of money?? There’s no logic there sweetie. None.
i think it’s beautiful how much attention to detail this restaurant is committed to. Cooking is an art as much as it is something for you to eat.
@@colin72 sounds about broke