I always love watching Andrew cook because even if he isn't the "best" cook, he sees food as art and thinks about all the components just like an artist would.
it also makes what he does a lot more relatable and approachable! he isn’t “classically trained” with decades of experience under his belt, he just has a passion for it and is exploring that as opposed to just demonstrating. i really feel like i can do what he’s doing while i’m watching.
"Thakkali curry" is a part of my childhood memories from Kerala, India :) My mom makes killer Thakkali curry! Pro tip => Add a dash of sweet tamarind extract and a bit of jaggery/ palm sugar to take the dish up a few notches. Plus, save the curry leaves and don't add them while stewing the tomatoes, but stir them into the spluttered spices/ fried onions later. My mom also adds some ginger/ garlic to the while frying the mixture.
I’d be very interested to see an episode on pumpkins in the fall. It’s an ingredient that is often forgotten about but yet easily available around Halloween. I’ve personally never used it for anything other than pumpkin pie and seeds, but I’d be interested to discover what else you could make with it.
YES my family personally makes savory pumpkin dishes so that would be cool (we do a pumpkin soup with smashed dry shrimp and perilla leaves viet style) 10/10
My faw is a creamy soup out of pumpkin with heavily seosoned fried mushroom and onion topic Other one is milkrice??? You take round corn rice and cook it with milk, make pumpkin cubes and add raisins and cook it in the oven. Pairs really well with „Christmas“ spices
It depends on the dish for me. If it contains just chunks of tomato, I just can’t eat it, it makes me almost regurgitate. But in a sauce where it’s not noticeable, like in marinara. Yeah, I’m fine with that
I tried making Pasta al Pomodoro 2.0 at home today. It was absolutely delicious! So rich and creamy and healthy. I'm from India and my mom has been advised by her doctor to not eat any kind of spice because of a medical condition. It's so nice to find a recipe so flavourful without the need for spice. Thank you Andrew!
That "this dish was sitting in my house, not getting made, all this time" bit really hit me... Like, there's a world of possibilities within our grasp, which only needs our effort to be materialized... Maybe I'm looking too much into it, but when Andrew speaks all poet-like about food, these kinds of thoughts begin to form :P
For real though. I was blown away the first time I made spaghetti aglio olio. I thought to myself "it's just spaghetti in a olive oil, garlic and parsley sauce. How good can it be?" It was SO GOOD! It's amazing what you can do with so few simple ingredients. At that point I realized that there are so many fantastic dishes that I haven't made not bc I don't have the ingredients for them, but bc I didn't think of using the ingredients I do have in a different way than I usually do, and since then I've been making some of the best dishes of my life! I recently made a variation of Vichyssoise with a simple vegetable stock I've made- just chuck whatever root vegetables you have (carrots, parsnips, celery, leek, etc.) into a pot with water, some pepper corns, coriander seeds, allspice, bay leaf and parsley and boil it for a couple hours- and it was the best soup I've ever made, and it only had 8 ingredients total if you count all the vegetables I used for the stock separately...
I know right? It's kinda beautiful when you think about it. Sometimes he says something so profoundly wise yet so simple and that's why I love him as a host.
Tomato and egg is the ultimate comfort dish for many Chinese families! Especially those who are from northern China! It's one of those dishes that is super simple yet difficult to nail!
Also you can vary the amount of sugar in this dish and get different sweet/savory balance. Different people have different preferences from 0 to maybe 70% sweetness.
I love how on Worth It andrew is like "OMG this has SALT on it, Best thing ever created wowiwowoww" and on this channel he talks like "hm, the flaky outside really compliments the contrast in the juicy filling. The light sweetness paired with this buttery flavor highlights the colors and reminisce of summer. Hot Pockets are truly a genius invention in the dense culinary landscape"
Funny how this series started by Andrew having to buy a special potato for a single recipe; but that potato can only bought in bulk so now he have this pounds of potato laying around.
For the Gazpacho, one thing we usually do in Andalusian households is to add a slice of stale bread, soaked in water, so that it thickens it a little bit. This was a very popular post-war thickening agent! Gazpacho also benefits inmensely from the addition of garlic, for that amount you made, 2-3 cloves would be ideal
I’ve been trying to grow tomato varieties from when I lived in Spain. Haven’t had luck getting seeds yet…. But I keep hoping and keeping the dream alive. Looking to do the pan con tomate
he is the guy in the math word problems... Andrew has 20 pounds of tomatoes. He used 8 tomatoes for a caramelized tomato tarte tatin. How many tomatoes does he have left to use for other recipes? Use 1 pound = 4 tomatoes
*QUESTION* IfAdam cooked 20 pound of tomatoes and each pound took one hour, how much hours would it took to cook all of the tomatoes *EXTENSION* Each tomato costs 2 dollars and weighs 0.5 pounds. How much money would it take for him to buy 20 tomatoes.
summer farmers market or home grown tomatoes are a completely different vegetable. it’s as different as cheese cake filling and soft tofu... they look the same but taste completely different.
This series needs to never end. I would love for more obscure ingredients to be featured too. Sometimes you buy something for one dish and have a lot left over.
@@FlagCutie Oh yes. Many schools have them, they’re so bitter and gritty. My favorite apples are Granny Smiths and Pink Ladies, they’re both nice and tart.
@@mollyscozykitchen4693 I LOVE grannys for baking! I live in apple country in Washington state, so I'm spoiled in the amount and variety of apples I get. My mom has this scrumptious recipe for an apple salad that is a staple at our fall gatherings, well back when it was safe.
@@FlagCutie Oh wow! That’s awesome! I live in California, so we tend to get pretty great fruit. Yeah, Granny Smiths are my go-to for pies, tarts, scones, &c. Apple salad sounds incredible!
Hey I just gotta say your videos are seriously high quality. When it comes to cooking channels on UA-cam I find sometimes creators will fall into this trap of being too “clinical” in a sense- they cut out the romance of cooking to make a more punctual video. This has its purpose, of course, but damn you talk about food that makes me really excited to cook. It’s very inspiring and relaxing how you take your time with your videos! Thank you!!
I'd love to see you do this with carrots. Especially to make that carrot steak. I've been really wanting to try to make it and would love to see another person make it and find out better tips.
Oh! There's this Japanese/Italian fusion place not far from me that has this amazing garlic carrot spread on their garlic bread! I'll edit my comment if I remember their name later Edit: They're called Mama Says :)
I'm a mallu and the second i heard "thakkalli curry", I screamed cuz it's such a popular curry in south India (specifically Kerala). It's truly amazing to see others incorporate dishes that aren't known internationally but very dear to a specific culture.
"there's a certain emotion that takes place when you eat something really good and your mad at how good it is" Didn't know other people felt like this too
I could listen to Andrew talk about food all day! 😅 He has such an eloquent yet accessible way of describing dishes, and it never feels condescending or boring like a lot of cooking channels on UA-cam can be. Just a man who loves food, trying to figure out how it works 😌
I was honestly surprised when I saw u mention thakkali curry because no one even knows that there is a whole variety of dishes which are different from the typical butter chicken and chicken tikka masala. As a Malayali, I can say that u nailed it and it would taste absolutely incredible with rice. Another tomato dish I can recommend is ‘rasam’ which is also eaten with rice.
I'm malyali Malaysian. My mom always makes thakkali curry, sotthi. Only when I made those dishes for my friends I found out that not many people have ever heard of these dishes. It's such a shame. It's so good.
North indian and south indian food are soo different in their flavor profiles and the cooking techniques........ Like the use of coconut (oil, milk and paste) is more in South indian dishes and that too more in Kerala dishes
I knew there were differences, but I haven't done enough research to know which dish is from where. Doesn't help that I only get to make it on special occasions.
Tarka (frying the spices and then adding them to the curry) was the biggest mystifier of my childhood. I never understood why my mom did it until I made a curry that needed it without it. It’s a real game changer
@@NWiluvya yeah it deffo needs the garlic and a fair amount of vinegar for that pungency and acidity to play off the sweetness of the tomatoes - great hangover cure i'll tell ya that
I think if you Stick to things that are seasonal in this series it also can be help to cook more seasonal since you will learn new ways to cook whatever’s in season.
hi andrew. when you heat oil with the aromatics in to add over the top of food, that's called "tempering" - thought you might want to know :) it's a really important technique in indian cooking
It's also contrary to most Western techniques (and thus intuition), because it kinda leaves the oil on top, rather than have it incorporated in the "sauce" in most Western dishes. So it can easily seem like you did something wrong, if you don't keep this in mind while cooking Indian stuff.
Andrew really does something to my anxiety. It’s like he just makes it disappear. He’s so chill and it’s infectious. Oh and these recipes look delicious, tomatoes are my fave. 🍅
I just discovered this series and immediately fell in love with it. Andrew really got my respect and I really hear how passionate he is with cooking! The way he describes everything really makes it even more fun to watch the video and it helps a lot to even smell and taste the food, even though it’s only through the video. Thank you for your work 🤍
For the caramel, I would recommend you to heat up the vinegar before adding it, so it doesn't create a temperature shock. Letting the caramel cool may harden it as well, so it's better if you just heat up your vinegar :)!
Dude, thank you so much for so many awesome vegetarian and vegan dishes! I recently became a pescatarian (will be cutting out fish later) and I’m so excited to try these cool recipes!
It's so easy to get stuck in a rut with cooking, isolate two or three dishes, get used to sautéing onion and tomatoes, using that for everything, adding chicken or eggs for protein, potatoes on the side, and that's it, everyday, for weeks. It's good to be reminded that there are so many more possibilities
They should compile all their recipes and the ones they referred to and make a cookbook. I'd buy it and actually try to cook with the measurements and everything ;-;
That would be so cool, but I don't think they can because the recipes aren't theirs. They can't really use someone else's recipe in a published book they make money from :/ I honestly just copy/paste into Microsoft Word and then print it out and put it in a binder with plastic protectors like my own cookbook XD
For the tomato egg, I recommend adding some chilli, sesame oil, fresh garlic and msg for a better depth of flavour into the tomato itself (oyster sauce as well if you’re not vegetarian). You can also use tinned tomatoes which will already be seasoned and have a much stronger flavour than fresh. Also, add the green onions as a garnish, adding them at beginning will make them soggy so traditionally they’re added at the end. For some green, adding steamed bok choi with some chilli flakes would be nice. Tomato egg is eaten in lots of Asian cultures and every person will have their own version but these tips should give you a more interesting meal for those looking to try. Finally, because it wasn’t clear in the video, never use extra virgin olive oil if you want to cook your eggs in the wok, the smoking point is too low. If you want to skip doing everything separately, you can actually just crack the egg into the tomato mixture when it’s bubbling, it will still cook okay.
I love your description of the texture of the cherry tomato sauce. It's so smooth because of the high amounts of pectin that cherry tomatoes have, it's the same thing that makes jam the way it is.
"Mad at how good it is" is definitely something I've felt before; I think I was mad because it was something that I ate that forever changed my idea or standard of how good something should taste.
Would love to see you do something like “I have 5 dozen eggs” around Easter. Bonus points if you can include dishes could be used with dyed eggs, or where blown eggs (leaving the shell whole) could be used.
14:30 did anyone notice thakkali curry it means tomato curry thakkali is the Malayalam word for tomato 🍅 So happy to see this in such a international channel 🤩
@@clintonp5395 we can't say so cuz he is an American he did his best actually I think it will taste the same but the looks are only different that's all , if u think like we guys who r not an expert in cooking , if we make that curry our will look similar to that shown in this channel........
Thanks, Andrew! I made the last dish with a bunch of Sungold cherry tomatoes I grew, it’s was surprisingly creamy for just 4 non-dairy ingredients. I’ll be keeping this in my rotation.
Andrew!! I didn’t think it was possible! I really thought you were exaggerating talking about the Pasta Pomodoro, but I just made it and it’s absolutely delicious! Some simple an elegant and yet so flavourful! I’m not buying canned pasta sauce ever again! Thank you so much, I will be making this for years to come.
I'd repeat my comment from Worth it video on carrots, I'd really love Andrew to try out Gajar halwa , an Indian dessert , which is so decadent it tastes as luxurious as the carrot steak. This video was amazing as expected 💖
Watching this on a summer evening with a glass of chilled sake is really the best way to watch. You learn so much, you feel immediately relaxed by Andrew's voice. You're ready to make your own tomato concoctions... Thanks Buddy 💖 Calmest Tuesday I've had in a while.
tomatoes with eggs is my comfort food, my mom always made it for me to soak with rice and it's one of the first things i made living alone in college :) super glad to see it on this show! i usually make mine with a 2:1 tomato to egg ratio (i love tomatoes), no wine but a sprinkle of salt and sugar to taste, and spring onions as a last minute garnish. i like mine watery so i'd usually add a splash of water after incorporating all ingredients. it's a simple recipe that anyone can take a lot of different directions.
andrew being star struck over the "tarka" technique in the curry recipe while every brown/desi household does it every day with their pulses and rice dishes.
It really sounds delicious though.. I'm definitely gonna try to make that curry someday! Reminds me of our Malaysian curries because of the coconut milk :)
@@random_d00d You should definitely check out some more Indian dishes! I'd suggest you first try making "Chole Kulche" and "Pav Bhaji" easy and delicious! 😇🤍✨😋
ok wow i haven't been so immediately hooked by just a straight up cooking/food video in a long time. it's so nicely shot too! i want to make all of these recipes
Wow! As a regular follower of the channel, really happy to see Andrew trying a traditional Kerala Thakkali Curry. As variations to the present recipe, you can add pieces of drumsticks or okra or even prawns along with tomatoes to make some amazing dishes. ❤️
I make a Portuguese style tomato eggs inspired by my family friends recipe. She peels the tomatoes first and cooks them down with onion, garlic, paprika, salt, pepper, and then scrambles the eggs in the hot tomato mixture. So delicious!! I’ll need to try this version as well.
i cant wait for when winter comes around because doing one of these with a root vegetable would be perfect because they’re so slept on in my opinion, yeah summer vegetables are delicious but winter foods are wonderful as well
The woks of life is one of my favorite food blogs, it made me so happy to see them referenced!! They have such good recipes and I want their cook book very badly
My mom and I love watching these video series by Andrew. There's just something about his way of narration, the food shots and his very spic and span kitchen and utensils that make it very calming to watch, droolworthy as well!
Really loving the vids on this channel, especially Andrew's n Rie's, always giving a down-to-earth and homey feel to new recipes and they both bring passion into what they make. It really makes you want to cook!
The tomato and egg scramble makes for a very lovely breakfast. To save time, I stir fry the tomatoes and whatever veg I decide to throw in before upping the heat and tossing in the egg mixture. Maybe three minutes more than the typical breakfast scramble due to prep but def worth it
Your potato video got recommended to me at random and I'm very glad it was!! You are a Foodtuber that *actually* describes the food! and you do so beautifully! You talk like a food writer, and I love that. I feel like I actually get a sense of the food when you talk about each dish you're very good at what you do!
Your descriptions of these dishes made me miss having a sense of smell more than ever. Still gotta try some of these. The final pasta looks incredible.
ok it's going to be a biggest comment I ever leave on UA-cam😅 in my country day is almost over now and i was so happy to see that new video come out! and i prepare for myself a plate of fruit specially a peaches. and when I see this tomato and peach salad i go to my kitchen and grab tomato and eat it together. omg it is delicious an sooo good flavor combination!! Tanks for vid!👌
This blew my mind. The show is so good. Andrew presented it so well. Someone wrote its like poetry, I agree with them. And the dishes presented are cool and new.
I love to cook. I have watched a lot of videos from Chef John, Helen Rennie, Ragusea, Ethan, Alex (when he was French Guy…), Pro Home Cooks and made plenty of their dishes. I have enjoyed that. I am blown away by your approach of concentrating on a single ingredient. It appeals to me perfectly, and I am surprised at this. Even though you didn’t include precise recipes, borrowed them all, screwed up some along the way, I found neat tricks and pointers along the way. Looking forward to making all these in the coming weeks.
I genuinely appreciate the idea of a video that's just 1 theme and goes off that cause say you you just have a LARGE amount of tomatoes and you dunno what to do with them, this videos helps SO much (totally didn't have a bunch of tomatoes and didn't know what to do other than spaghetti sauce) gives more variety of meals I love it!
I've been trying to pinpoint why I love watching your videos so much - it's your word imagery :D I LOVE how you manage to describe a dish in a way that on the one hand creates a tempting image in my head but also on the other hands makes me feel like I can actually taste the dish in my mouth.
Alright, from this video I made the tomato peach salad (super good, surprisingly for me), the pasta pomadoro (which was as fun to make as it was delicious, seriously so velvety), and the tomato egg stir fry. Now- I didn't have the rice wine, and so I tried to substitute rice vinegar, if anyone is reading this and also doesn't have it, do NOT sub in vinegar 😅😅 I didn't add that much but you could definitely tell something was a little off. I'll have to pick up some proper xiaoxing wine and try again
My vocabulary for food description has definitely improved since I've started watching Andrew's videos. I can't even describe food like this in my mother language now.
seriously one of the most erudite commentators of food, so proud of you on your content creation journey and all the videos that got you to this point!
Next video: Andrew cooks with 20 pounds of Beets. Andrew did mention beets as one of his favourite top 3 Vegetables in an episode of Worth it Also Dwight Schrute would be really proud of him :)
So happy to find this vid. Was getting overwhelmed at the thought of trying to switch to a healthy home cooked meals type of lifestyle but these recipes makes it feel soo manageable, you've even made me feel confident I can cook even curry from scratch
Knowledge and practice makes you more confident. Content like this is good because it just shows how you can cook a simple tomato in many ways. For example why order a pizza if you can make your own dough? How hard is to make pizza sauce? It's easy actually and I am sure you can find recipes for it. You can use that sauce for other dishes too. It takes time but it's easy and pizza will taste much better. You can learn how to cook with steam which is healthy and easy to learn. Cooking healthy is not hard because it takes just a bit practice and knowledge. For example if you cook your own tomato sauce then add some water and add some pasta. Pasta will cook in that sauce and you will get creamy sauce with pasta. By the way thanks for reminding me about curry. Where I live I think nobody knows about it. I already prepared stuff like sushi, chicken/shrimp soup and etc. Curry is something I didn't make yet.
I always love watching Andrew cook because even if he isn't the "best" cook, he sees food as art and thinks about all the components just like an artist would.
it also makes what he does a lot more relatable and approachable! he isn’t “classically trained” with decades of experience under his belt, he just has a passion for it and is exploring that as opposed to just demonstrating. i really feel like i can do what he’s doing while i’m watching.
oh my gosh, yes! I never thought of it that way before, but it’s so true! love it!
I honestly feel like he's skyrocketed into being an amazing cook, and being able to watch his journey through it is great.
@@camimistowls7834 ^^^ this exactly.
Are you tired of receiving low income.
Are you tired of being a stay at home mum and dad with no income.
Are you looking for financial freedom
"Thakkali curry" is a part of my childhood memories from Kerala, India :) My mom makes killer Thakkali curry! Pro tip => Add a dash of sweet tamarind extract and a bit of jaggery/ palm sugar to take the dish up a few notches. Plus, save the curry leaves and don't add them while stewing the tomatoes, but stir them into the spluttered spices/ fried onions later. My mom also adds some ginger/ garlic to the while frying the mixture.
That sounds so good!! Im going to find a recipe and try what you said!!
@@briannagettys541 same. Gonna try this as soon as my exams end.
I’ve decided I’m very into this channel.
I KNEW ANDREW REMINDED ME OF SOMEONE AND NOW YOURE HERE
You know it's good when johnny is involved
will the next video be tomatoes, Johnny? 😆
Can we get some food history content on your channel?
You are a genius.
I’d be very interested to see an episode on pumpkins in the fall. It’s an ingredient that is often forgotten about but yet easily available around Halloween. I’ve personally never used it for anything other than pumpkin pie and seeds, but I’d be interested to discover what else you could make with it.
YES my family personally makes savory pumpkin dishes so that would be cool (we do a pumpkin soup with smashed dry shrimp and perilla leaves viet style) 10/10
My faw is a creamy soup out of pumpkin with heavily seosoned fried mushroom and onion topic
Other one is milkrice??? You take round corn rice and cook it with milk, make pumpkin cubes and add raisins and cook it in the oven. Pairs really well with „Christmas“ spices
Pumpkin and bacon scones!
Pumpkin fritters (it’s a dessert)
Pasta sauce
Especially with all the varieties! Long Island Cheese pumpkin is amazing almost custardy
Tomatoes deserve more respect, so many possibilities
eww. nerd!
Dude, I feel the same, it's an underappreciated ingredient. You can even use it in desserts (people forget it's a fruit!)
ok now i need luke and christian to comment here.
Well we know patterz has great taste in what he watches.
It depends on the dish for me. If it contains just chunks of tomato, I just can’t eat it, it makes me almost regurgitate. But in a sauce where it’s not noticeable, like in marinara. Yeah, I’m fine with that
I tried making Pasta al Pomodoro 2.0 at home today. It was absolutely delicious! So rich and creamy and healthy. I'm from India and my mom has been advised by her doctor to not eat any kind of spice because of a medical condition. It's so nice to find a recipe so flavourful without the need for spice. Thank you Andrew!
I love how Andrew speaks like a poet finding beauty in his surroundings.
I mean, I get it, I also get into using elaborate language when I try a fantastic dish.
yeah his time on worth it was... pretty worth it
@@ThomasLinrabbitpenguin i wish they would bring worth it back. I miss Adam.
@@FlagCutie I also like to engage in elocution when embarking on epicurean excursions.
@@onetouchtwo indubitably!
That "this dish was sitting in my house, not getting made, all this time" bit really hit me... Like, there's a world of possibilities within our grasp, which only needs our effort to be materialized... Maybe I'm looking too much into it, but when Andrew speaks all poet-like about food, these kinds of thoughts begin to form :P
Frrr
For real though. I was blown away the first time I made spaghetti aglio olio. I thought to myself "it's just spaghetti in a olive oil, garlic and parsley sauce. How good can it be?"
It was SO GOOD! It's amazing what you can do with so few simple ingredients. At that point I realized that there are so many fantastic dishes that I haven't made not bc I don't have the ingredients for them, but bc I didn't think of using the ingredients I do have in a different way than I usually do, and since then I've been making some of the best dishes of my life!
I recently made a variation of Vichyssoise with a simple vegetable stock I've made- just chuck whatever root vegetables you have (carrots, parsnips, celery, leek, etc.) into a pot with water, some pepper corns, coriander seeds, allspice, bay leaf and parsley and boil it for a couple hours- and it was the best soup I've ever made, and it only had 8 ingredients total if you count all the vegetables I used for the stock separately...
I know right? It's kinda beautiful when you think about it. Sometimes he says something so profoundly wise yet so simple and that's why I love him as a host.
Tomato and egg is the ultimate comfort dish for many Chinese families! Especially those who are from northern China! It's one of those dishes that is super simple yet difficult to nail!
番茄炒蛋 😎
With some white rice 🍚
@@vivianlee504 This is sooo good and never gets old srly🤤✨ 太好吃了
Also you can vary the amount of sugar in this dish and get different sweet/savory balance. Different people have different preferences from 0 to maybe 70% sweetness.
番茄炒蛋永远的神！
I love how on Worth It andrew is like "OMG this has SALT on it, Best thing ever created wowiwowoww" and on this channel he talks like "hm, the flaky outside really compliments the contrast in the juicy filling. The light sweetness paired with this buttery flavor highlights the colors and reminisce of summer. Hot Pockets are truly a genius invention in the dense culinary landscape"
I don't like Andrew Ilnickyj. He says that girls are disgusting. He's disgusting for saying that.
Funny how this series started by Andrew having to buy a special potato for a single recipe; but that potato can only bought in bulk so now he have this pounds of potato laying around.
For the Gazpacho, one thing we usually do in Andalusian households is to add a slice of stale bread, soaked in water, so that it thickens it a little bit. This was a very popular post-war thickening agent!
Gazpacho also benefits inmensely from the addition of garlic, for that amount you made, 2-3 cloves would be ideal
I’ve been trying to grow tomato varieties from when I lived in Spain. Haven’t had luck getting seeds yet…. But I keep hoping and keeping the dream alive. Looking to do the pan con tomate
he is the guy in the math word problems...
Andrew has 20 pounds of tomatoes. He used 8 tomatoes for a caramelized tomato tarte tatin. How many tomatoes does he have left to use for other recipes? Use 1 pound = 4 tomatoes
*QUESTION* IfAdam cooked 20 pound of tomatoes and each pound took one hour, how much hours would it took to cook all of the tomatoes *EXTENSION* Each tomato costs 2 dollars and weighs 0.5 pounds. How much money would it take for him to buy 20 tomatoes.
Why are you like this?
He has 72 tomatoes left. 👁👄👁
About 18 pounds.
@@nukiesduke6868 so funny😐
1 pound = 4 tomatoes
=> 8 tomatoes = 2 pounds
=> Andrew got: 20 - 2 = 18 pounds tomatoes left
I'm so grateful that Andrew decided to make gazpacho. In Spain in summer we eat it all the time, it's sooo good, one of my favorite meals!
Love how ALL of these dishes are vegetarian friendly! Will definitely try some of these out, especially the curry looked and sounded really tasty
Absolutely! I'm not even vegetarian, but totally would (and probably will) try some of those recipes
This proves how much I like Andrew's videos: I despise tomatoes in every form, yet I watched the whole thing!
Same! My mouth was watering, but it felt more like that way your mouth waters just before you puke.
@@Slashbag69 lelelel
Okay Nathan Yaffe.
Bro you gotta try a truly good summer tomato it’s insane how much better it is than the commercially grown ones.
summer farmers market or home grown tomatoes are a completely different vegetable. it’s as different as cheese cake filling and soft tofu... they look the same but taste completely different.
As an Indian, I am beyond happy that you actually said thakkali instead of just Indian Tomato- love this series, love this channel, love all of it!
Me too, I was so shocked when he said thakkali! South Indian food gets very little recognition so this made me beyond happy
This series needs to never end. I would love for more obscure ingredients to be featured too. Sometimes you buy something for one dish and have a lot left over.
You should do 20 pounds of apples next! Apples are great, and there are more savory applications for them than you might think.
As long as it isn't Red Delicious. Those suckers are misleadingly named!
@@FlagCutie Oh yes. Many schools have them, they’re so bitter and gritty. My favorite apples are Granny Smiths and Pink Ladies, they’re both nice and tart.
@@mollyscozykitchen4693 I LOVE grannys for baking!
I live in apple country in Washington state, so I'm spoiled in the amount and variety of apples I get.
My mom has this scrumptious recipe for an apple salad that is a staple at our fall gatherings, well back when it was safe.
@@FlagCutie Oh wow! That’s awesome! I live in California, so we tend to get pretty great fruit. Yeah, Granny Smiths are my go-to for pies, tarts, scones, &c. Apple salad sounds incredible!
Is it apple season yet? Would love this idea for the fall!
Hey I just gotta say your videos are seriously high quality. When it comes to cooking channels on UA-cam I find sometimes creators will fall into this trap of being too “clinical” in a sense- they cut out the romance of cooking to make a more punctual video. This has its purpose, of course, but damn you talk about food that makes me really excited to cook. It’s very inspiring and relaxing how you take your time with your videos! Thank you!!
It’s amazing how Andrew has evolved from trying food to actually making it. And the skills he’s learned along the way. Super impressive
Hi Andrew! frying the aromatic separately means 'tadka' and is often used in indian cooking especially for lentils (or dals)
I'd love to see you do this with carrots. Especially to make that carrot steak. I've been really wanting to try to make it and would love to see another person make it and find out better tips.
the Noma one ?
Or carrot lox
Lady of The House from the carrot Worth It episode. Also, I would LOVE to know about a carrot lox! That sounds sooo good
Oh! There's this Japanese/Italian fusion place not far from me that has this amazing garlic carrot spread on their garlic bread! I'll edit my comment if I remember their name later
Edit: They're called Mama Says :)
andrew loves carrot cake so he's sure to do that
"This dish was just sitting around my house, not getting made for all this time." I love this series for this very reason! Thank you andrew!
I'm a mallu and the second i heard "thakkalli curry", I screamed cuz it's such a popular curry in south India (specifically Kerala). It's truly amazing to see others incorporate dishes that aren't known internationally but very dear to a specific culture.
Same reaction ! 🙌
Same here..😍
R u a sri lankan?
"there's a certain emotion that takes place when you eat something really good and your mad at how good it is"
Didn't know other people felt like this too
I could listen to Andrew talk about food all day! 😅 He has such an eloquent yet accessible way of describing dishes, and it never feels condescending or boring like a lot of cooking channels on UA-cam can be. Just a man who loves food, trying to figure out how it works 😌
I like how he talks about food. You can really tell how much he loves it and just makes you stop and truly appreciate it
I was honestly surprised when I saw u mention thakkali curry because no one even knows that there is a whole variety of dishes which are different from the typical butter chicken and chicken tikka masala. As a Malayali, I can say that u nailed it and it would taste absolutely incredible with rice. Another tomato dish I can recommend is ‘rasam’ which is also eaten with rice.
I'm malyali Malaysian. My mom always makes thakkali curry, sotthi. Only when I made those dishes for my friends I found out that not many people have ever heard of these dishes. It's such a shame. It's so good.
@@parmeiladhevi8602 so true. No one really knows that South Indian and North Indian dishes are worlds apart.
Sathyam......
North indian and south indian food are soo different in their flavor profiles and the cooking techniques........ Like the use of coconut (oil, milk and paste) is more in South indian dishes and that too more in Kerala dishes
I knew there were differences, but I haven't done enough research to know which dish is from where. Doesn't help that I only get to make it on special occasions.
I love how all of these are super easy and don't call for super difficult to source ingredients but rather focus on the quality. 👌
i think the first recipe should always be "i just ate a whole one raw" no matter what the produce is
Not sure, I'd eat a whole onion raw...
Onion, garlic, peppers…
@@kaitlynn7631 lots of people eat raw onions/garlic
One raw egg 😂
One raw potato-
Tarka (frying the spices and then adding them to the curry) was the biggest mystifier of my childhood. I never understood why my mom did it until I made a curry that needed it without it. It’s a real game changer
Rie made almost the exact same salad in her video about peaches! Guess it really is THAT good.
oh, no wonder it looked familiar to me! Rie made it.
Peaches in salads are especially underrated in my opinion! They’re great with feta and balsamic!
Andrew sounds like a professor every time when cook many dishes with only one ingredient. Love these series.
No. Andrew Ilnickyj is DISGUSTING!
My man Andrew is so good at convincing me something tastes good, he makes raw, blended vegetables sound good
gazpacho is genuinely very good though in my experience there was always garlic in it
@@NWiluvya yeah it deffo needs the garlic and a fair amount of vinegar for that pungency and acidity to play off the sweetness of the tomatoes - great hangover cure i'll tell ya that
Watermelon gazpacho is pretty good too
I have made the "Pasta al Pomodoro" two times now. I think I'm moving to Italy, it's that good!
I think if you Stick to things that are seasonal in this series it also can be help to cook more seasonal since you will learn new ways to cook whatever’s in season.
I really appreciate someone who can make a dish out of one ingredient. The first 3 recipes made me subscribe, this is beautiful.
hi andrew.
when you heat oil with the aromatics in to add over the top of food, that's called "tempering" - thought you might want to know :)
it's a really important technique in indian cooking
It's also contrary to most Western techniques (and thus intuition), because it kinda leaves the oil on top, rather than have it incorporated in the "sauce" in most Western dishes.
So it can easily seem like you did something wrong, if you don't keep this in mind while cooking Indian stuff.
Tadka🤩
@@adithya_menon20 it is called tempering in english lol. Hindi it is called tadka
Ooooo! Now I have to try and show off my new vocab word lol
@@FrustratedUnitedFan We call it Bhagaar in Pakistan
Andrew really does something to my anxiety. It’s like he just makes it disappear. He’s so chill and it’s infectious. Oh and these recipes look delicious, tomatoes are my fave. 🍅
I love how he credits all the recipes and even the comments that inspired him!
I just discovered this series and immediately fell in love with it. Andrew really got my respect and I really hear how passionate he is with cooking! The way he describes everything really makes it even more fun to watch the video and it helps a lot to even smell and taste the food, even though it’s only through the video. Thank you for your work 🤍
For the caramel, I would recommend you to heat up the vinegar before adding it, so it doesn't create a temperature shock. Letting the caramel cool may harden it as well, so it's better if you just heat up your vinegar :)!
Dude, thank you so much for so many awesome vegetarian and vegan dishes! I recently became a pescatarian (will be cutting out fish later) and I’m so excited to try these cool recipes!
Andrew just helped me realize (with his rather frequent use of the word “reminiscent”) that food is just a memory of its initial ingredients
It's so easy to get stuck in a rut with cooking, isolate two or three dishes, get used to sautéing onion and tomatoes, using that for everything, adding chicken or eggs for protein, potatoes on the side, and that's it, everyday, for weeks. It's good to be reminded that there are so many more possibilities
They should compile all their recipes and the ones they referred to and make a cookbook.
I'd buy it and actually try to cook with the measurements and everything ;-;
that's genious
That would be so cool, but I don't think they can because the recipes aren't theirs. They can't really use someone else's recipe in a published book they make money from :/ I honestly just copy/paste into Microsoft Word and then print it out and put it in a binder with plastic protectors like my own cookbook XD
For the tomato egg, I recommend adding some chilli, sesame oil, fresh garlic and msg for a better depth of flavour into the tomato itself (oyster sauce as well if you’re not vegetarian). You can also use tinned tomatoes which will already be seasoned and have a much stronger flavour than fresh. Also, add the green onions as a garnish, adding them at beginning will make them soggy so traditionally they’re added at the end. For some green, adding steamed bok choi with some chilli flakes would be nice. Tomato egg is eaten in lots of Asian cultures and every person will have their own version but these tips should give you a more interesting meal for those looking to try. Finally, because it wasn’t clear in the video, never use extra virgin olive oil if you want to cook your eggs in the wok, the smoking point is too low. If you want to skip doing everything separately, you can actually just crack the egg into the tomato mixture when it’s bubbling, it will still cook okay.
This has quickly become one of my favorite internet series. Really enjoyed this episode!
i love the way you talk about food. it’s a very special thing bc you just.. can tell you’re passionate about the food you make.
everything about this channel is just so so comforting. much love to the entire team of about to eat 💗
I love your description of the texture of the cherry tomato sauce. It's so smooth because of the high amounts of pectin that cherry tomatoes have, it's the same thing that makes jam the way it is.
"Mad at how good it is" is definitely something I've felt before; I think I was mad because it was something that I ate that forever changed my idea or standard of how good something should taste.
As a native of Kerala who has eaten Thakkali curry all her life and love watching Andrew's videos, watching him make it was really special
Would love to see you do something like “I have 5 dozen eggs” around Easter. Bonus points if you can include dishes could be used with dyed eggs, or where blown eggs (leaving the shell whole) could be used.
i love how the recipes are just straight to the point. Simply beautiful
14:30 did anyone notice thakkali curry it means tomato curry thakkali is the Malayalam word for tomato 🍅
So happy to see this in such a international channel 🤩
Thakkali is also used in Tamil Language. Ig it's common in both as Malayalam and Tamil r slightly similar languages
And in Tamil ☺️🍅
Yeah ,I didn't expect that . 🥰
But let's be honest. There are better versions of tomato curry than the version that was prepared..
@@clintonp5395 we can't say so cuz he is an American he did his best actually I think it will taste the same but the looks are only different that's all , if u think like we guys who r not an expert in cooking , if we make that curry our will look similar to that shown in this channel........
Thanks, Andrew! I made the last dish with a bunch of Sungold cherry tomatoes I grew, it’s was surprisingly creamy for just 4 non-dairy ingredients. I’ll be keeping this in my rotation.
We want to see the magic of Andrew + Steven in some new show format. That chemistry is unparalleled 🙏
Andrew!! I didn’t think it was possible! I really thought you were exaggerating talking about the Pasta Pomodoro, but I just made it and it’s absolutely delicious! Some simple an elegant and yet so flavourful! I’m not buying canned pasta sauce ever again! Thank you so much, I will be making this for years to come.
I'd repeat my comment from Worth it video on carrots, I'd really love Andrew to try out Gajar halwa , an Indian dessert , which is so decadent it tastes as luxurious as the carrot steak. This video was amazing as expected 💖
Gajar halwa is ultimate love 💕
Gajar halwa is heaven!
Gajar Halwa is warm and comfort food
It's a staple dessert in Pakistan for weddings and eids!
My absolute favourite wedding food. Here in South Africa we have it as a starter
Watching this on a summer evening with a glass of chilled sake is really the best way to watch. You learn so much, you feel immediately relaxed by Andrew's voice. You're ready to make your own tomato concoctions... Thanks Buddy 💖 Calmest Tuesday I've had in a while.
I'd love to see Andrew cook 10 pounds of beet. Bc he once said in worth it that it's his top 3 favorite vegetable.
tomatoes with eggs is my comfort food, my mom always made it for me to soak with rice and it's one of the first things i made living alone in college :) super glad to see it on this show! i usually make mine with a 2:1 tomato to egg ratio (i love tomatoes), no wine but a sprinkle of salt and sugar to taste, and spring onions as a last minute garnish. i like mine watery so i'd usually add a splash of water after incorporating all ingredients. it's a simple recipe that anyone can take a lot of different directions.
I am in awe of Andrew explaining his dishes so passionately
finally good cooking videos! no asmr, very calm and relaxing. how it should be!
andrew being star struck over the "tarka" technique in the curry recipe while every brown/desi household does it every day with their pulses and rice dishes.
I know right! 😂😂😂 It IS a game changer though! 😋✨
It really sounds delicious though.. I'm definitely gonna try to make that curry someday! Reminds me of our Malaysian curries because of the coconut milk :)
@@random_d00d You should definitely check out some more Indian dishes! I'd suggest you first try making "Chole Kulche" and "Pav Bhaji" easy and delicious! 😇🤍✨😋
ok wow i haven't been so immediately hooked by just a straight up cooking/food video in a long time. it's so nicely shot too! i want to make all of these recipes
Wow! As a regular follower of the channel, really happy to see Andrew trying a traditional Kerala Thakkali Curry. As variations to the present recipe, you can add pieces of drumsticks or okra or even prawns along with tomatoes to make some amazing dishes. ❤️
I make a Portuguese style tomato eggs inspired by my family friends recipe. She peels the tomatoes first and cooks them down with onion, garlic, paprika, salt, pepper, and then scrambles the eggs in the hot tomato mixture. So delicious!! I’ll need to try this version as well.
i cant wait for when winter comes around because doing one of these with a root vegetable would be perfect because they’re so slept on in my opinion, yeah summer vegetables are delicious but winter foods are wonderful as well
Just discovered this channel loving everything. Love the *discussion* of what we’re doing. The theories, the impressions and thoughts. Great work!
I love how many vegan friendly dishes this channel does without advertising iy
The woks of life is one of my favorite food blogs, it made me so happy to see them referenced!! They have such good recipes and I want their cook book very badly
My mom and I love watching these video series by Andrew. There's just something about his way of narration, the food shots and his very spic and span kitchen and utensils that make it very calming to watch, droolworthy as well!
I love this series but I also like when Andrew is figuring out what he’s going to make not just showing us, but much love for the channel!
Really loving the vids on this channel, especially Andrew's n Rie's, always giving a down-to-earth and homey feel to new recipes and they both bring passion into what they make. It really makes you want to cook!
LOVE! The incorporation of vegan friendly dishes. Thank you!
The tomato and egg scramble makes for a very lovely breakfast. To save time, I stir fry the tomatoes and whatever veg I decide to throw in before upping the heat and tossing in the egg mixture. Maybe three minutes more than the typical breakfast scramble due to prep but def worth it
Your potato video got recommended to me at random and I'm very glad it was!! You are a Foodtuber that *actually* describes the food! and you do so beautifully! You talk like a food writer, and I love that. I feel like I actually get a sense of the food when you talk about each dish you're very good at what you do!
The tomato and egg stir-fry is every college student's food here 😂 I'm so glad you acknowledge how delicious and easy it is to make!
Your descriptions of these dishes made me miss having a sense of smell more than ever. Still gotta try some of these. The final pasta looks incredible.
ok it's going to be a biggest comment I ever leave on UA-cam😅
in my country day is almost over now and i was so happy to see that new video come out! and i prepare for myself a plate of fruit specially a peaches. and when I see this tomato and peach salad i go to my kitchen and grab tomato and eat it together. omg it is delicious an sooo good flavor combination!!
Tanks for vid!👌
This blew my mind. The show is so good. Andrew presented it so well. Someone wrote its like poetry, I agree with them. And the dishes presented are cool and new.
Now I know who's the guy from our math book buying ton of foods...
And we always finding 'x' 🥲
💖👍
I love to cook. I have watched a lot of videos from Chef John, Helen Rennie, Ragusea, Ethan, Alex (when he was French Guy…), Pro Home Cooks and made plenty of their dishes. I have enjoyed that. I am blown away by your approach of concentrating on a single ingredient. It appeals to me perfectly, and I am surprised at this. Even though you didn’t include precise recipes, borrowed them all, screwed up some along the way, I found neat tricks and pointers along the way. Looking forward to making all these in the coming weeks.
Cannot tell you how happy I was to see tomato egg stir-fry :') grew up having this and it's definitely a comfort food for many Chinese-Americans!
I genuinely appreciate the idea of a video that's just 1 theme and goes off that cause say you you just have a LARGE amount of tomatoes and you dunno what to do with them, this videos helps SO much (totally didn't have a bunch of tomatoes and didn't know what to do other than spaghetti sauce) gives more variety of meals I love it!
andrew is like an artist, he sees food differently and makes simple, fresh produce into wonderful works of art
I've been trying to pinpoint why I love watching your videos so much - it's your word imagery :D I LOVE how you manage to describe a dish in a way that on the one hand creates a tempting image in my head but also on the other hands makes me feel like I can actually taste the dish in my mouth.
Thakkali curry is like one of most commonly made lazy day curries here in Kerala. I'm surprised that I saw a local dish being made by Andrew 😄😄
We say thakkali tooo
In sri lanka
We say thakkali in Tamilnadu too❤
that is the same thought when I see tomato and egg stirfry y as a chinese! need to try making this curry next time.
Alright, from this video I made the tomato peach salad (super good, surprisingly for me), the pasta pomadoro (which was as fun to make as it was delicious, seriously so velvety), and the tomato egg stir fry. Now- I didn't have the rice wine, and so I tried to substitute rice vinegar, if anyone is reading this and also doesn't have it, do NOT sub in vinegar 😅😅 I didn't add that much but you could definitely tell something was a little off. I'll have to pick up some proper xiaoxing wine and try again
My vocabulary for food description has definitely improved since I've started watching Andrew's videos. I can't even describe food like this in my mother language now.
seriously one of the most erudite commentators of food, so proud of you on your content creation journey and all the videos that got you to this point!
I love how this series all started from Andrew trying to make some fries
It all started with potatos lol
It's really cool, that you spend some time just promoting the seasonal veggie, specially with the high rates of diabeties in the US.
Man this video felt so short, but when I finished and looked back, 20 minutes have gone by. Andrew's voice is amazing
I’m never bored. Great work and investment in the flavors of the ingredients you cook
Next video: Andrew cooks with 20 pounds of Beets.
Andrew did mention beets as one of his favourite top 3 Vegetables in an episode of Worth it
Also Dwight Schrute would be really proud of him :)
So happy to find this vid. Was getting overwhelmed at the thought of trying to switch to a healthy home cooked meals type of lifestyle but these recipes makes it feel soo manageable, you've even made me feel confident I can cook even curry from scratch
Knowledge and practice makes you more confident. Content like this is good because it just shows how you can cook a simple tomato in many ways. For example why order a pizza if you can make your own dough? How hard is to make pizza sauce? It's easy actually and I am sure you can find recipes for it. You can use that sauce for other dishes too. It takes time but it's easy and pizza will taste much better. You can learn how to cook with steam which is healthy and easy to learn.
Cooking healthy is not hard because it takes just a bit practice and knowledge. For example if you cook your own tomato sauce then add some water and add some pasta. Pasta will cook in that sauce and you will get creamy sauce with pasta.
By the way thanks for reminding me about curry. Where I live I think nobody knows about it. I already prepared stuff like sushi, chicken/shrimp soup and etc. Curry is something I didn't make yet.