Your comment on mushy veg is dead on. As a kid I had to be forced to eat veg at home, but at my aunties I'd be going back for seconds. The difference being my gran used to boil the veg to within an inch of it's life, while my aunt steamed hers. My mum couldn't understand why I'd scoff one and run from the other.
Can confirm. I remember mum cooking veg, especially brussel sprouts and boiling them to death (and she still does it this way) and I hated them. Having them with a bit of bite and flavour later on and now I love them . Same goes with squash, but that was army cooks boiling them until they were just a moosh and tasted like water.
This is the most entertaining couple on a UA-cam Cooking Channel. The casualness of Andy cooking and the casual conversation they are having. The shorts they put out are very entertaining.. My favorite is when she asks "Babe what do you want for breakfast", he says "surprise me". She goes on to make a loaf of bread, slices it and puts a spread on it. I think Vegemite. I am not sure what that is. Though I have heard of it. From the comments I understand toast is different in other parts of the world. In America, it is bread toasted on both sides. That can be accomplished by using a dedicated appliance called a Toaster. It can also be accomplished by broiling the bread in an oven and flipping after 2 minutes or so. No 1 trick pony appliance needed.
I 💙 the cake making vid and you sharing this slice of nostalgic Oz life. I remember my mom giving my brothers & I the “Betty Crocker Boys and Girls’s Cook Book” back in ‘65! Loved our own cookbook and made everything in it!
I grow long red cayenne chilli's. I pickle some green, smoke and dry some of the ripe reds (as fake chipotle), use them fresh and dry them for chilli flakes at end of season. I have a long frost/cold season so I grow the plants as annuals
I really starting to enjoy these chill cooking videos. This meal is something I want to try and make, it looked and seemed really nice and pretty simple. But I have another comment as well. Every time people are talking about food cities and countries I just have to mention Lima in Peru! Fantastic food, fantastic pride and culture and just.. they really love food there. And the food is amazing. I'm from Sweden myself, a country you mentioned, and we have great food here. For sure. But Peru is on another level.
The single best thing about a couscous royal (marrocan or tunesian dish) is the mushy doused with that savory broth ... man these veggies hit different in combination with the different meats, boy oh boy, you're in for a treat. I highly recommend this dish.
Love this channel! So informal it feels like I'm in the kitchen with you. You are so right about overcooked veg, as I child I hated broad beans as my dearly departed mother used to cook them to past an inch of their lives. Now steamed for 4-5 minutes I love them. Similarly one of friends hated Brussel sprouts because her mother cooked them to past a mile of their lives, after I cooked them for her by steaming for about 10 minutes she now loves them. Peace and ❤ to you both, and I'm sure you'll hit the 100K in no time at all! 😘
Andy growing up in Florida I always hated zucchini and yellow squash as a kid. As an adult I had it in a restaurant with a dish and now it's my favorite vegetables to eat. You are so spot on with the texture bit being why kids don't care for them!
Good video! And the chicken and couscous look so good I can almost smell and taste the food. This is the first of your videos I’ve seen like this. Impressive!
Half the kumquats. Pop out the pips. Cook them for 10 mins in sugar and water syrup. Allow to cool. Peel and section (pith removed) some clementines and a large orange. Remove skin and pith from a blood grapefruit. Put the lot together in a nice glass bowl and serve. You can add juice of a lime. It’s a gorgeous fresh desert after a heavy meal.
Shout out to the pinoys, chef wants a calamansi tree! Chop chop. The green thumb Filipinos have a few trees there from Sydney to NSW. Edit: BTW I am in Vietnam for a month now. My last leg is hanoi. I love the food. My faves are mi Xao bo, coco tang ❤, Bo Ne, Banh Mi Chao Ong Map, Mien xao luon... I can stay here forever! Street food is just amazing. The best sabbatical ever.
I got the swimming pool cake from my late mum in kindergarten with swimming Smurfs lounging in and around the pool. Then we all swam in our above ground pool. Best birthday ever!
Hi Andy & Kaitlyn….congrats on reaching 80k!👌👌…really enjoyed your video-I love this dish, easy to make, easy on the wallet👍🤗…while not really being a condiment, I like to use a honey balsamic vinaigrette on sandwiches, sautéed veggies, and even on chicken cutlets!❤️
Not a cake, but my mate Phil used to make a dessert with jelly. He called it “frog shit in the pond”. Green jelly, chocolate (white or milk or dark) frogs with one each frog per eater sitting on top of the jelly, and little chocolate saltanas mixed in the jelly and drifted on the bottom. Always made people laugh, regardless of how old they were.
Calamansi? My great aunt had trees in her yard in N Florida US. She made Calamondin Frosted Cake and icebox pie. She seasoned fresh grilled fish with it. So good - nothing like it!!!
The couscous and chicken looks exotic. The moment I saw Katelyn peeling the kumquat, I had to gasp. Eat the peel or preserve the whole fruit like salted lemons
My Mum used to make Kumquat marmalade when I was a kid. We lived in Graaff-Reinet in the Karoo in South Africa then, that was delicious marmalade. Also used the fruit skin and all 😊
Our daughter cooked couscous for us and now we know how to make it. Kaitlyn Georgia was the first country to produce wine! What you are drinking looks like “orange wine” which is becoming popular. Joe Beef in Montreal is a bucket list restaurant..we celebrated my 60th birthday there on a snowy March night.
My mother used to boil cabbage for about an hour while she had a few gins. All 3 of us still like cabbage but just softened in some butter and ground pepper. We all learned to cook in desperation and self defence thanks to Elizabeth David.
Favourite condiment has to be hot sauce, usually either going for Tapatio or Cholula to cover those who don’t want super spicy. Loved the cake video - we didn’t have the book over here but I did have the train cake (well about half the size) when I was growing up.
South African here, my mom also had that birthday cake book. 25+ years later and I still remember the number 4 cake she made me 💙 Still want to try the cricket pitch one 😂
I like poultry skin crispy, so I'd do the sauce with the veg first, set aside, wipe out the sauce pan, then brown the hind quarters in it until the skin is nice a crispy, top couscous with sauce, then poultry; nice video, I like your beef butchering videos, learned a lot; Katelyn is adorable, as always
I love the relaxed atmosphere of this weekly. Maybe mentioning this channel more frequently on your main channel will bring you more crossover subscribers. I’m guessing most of your 5M Andy Cooks subscribers aren’t aware of this flanker.
Hey Andy, Interested to know if you've ever had any nasty kitchen injuries and how you regained confidence in the kitchen after. I recently cut off a chunk of my finger tip (got lazy with my knife skills) and whilst it's growing back well, I'm struggling getting my confidence back with my knives in the kitchen. Got any tips?
Andy we need a cooking session around the campfire please (including a damper).. and would also be interested in your thoughts of cast iron vs spun steel when cooking on a fire ?
I'm studying law and have to write a mock exam every Sunday for 5 hours, and your chill videos are always my treat afterwards!! I got a question too, I'd loved to get answered by Andy: I'm planning on traveling to Melbourne probably next year for a couple of months and really want to work in restaurants for the time I'm there. I don't have any gastronomical experience but have become a pretty decent home cook since covid and really want to get to know how a restaurant works and how I can hold up. Do you have any recommendations who would take me with patience and teach me some stuff? I'd love to be in a work environment like the guys from Fallow in London, like the people culture and gastronomical concept they pursue. I would love to get a reply! Have a great weekend :)
good to see Jayz2cents brother is doing well on youtube, also best "city" I've eaten in has to be Singapore (whole country is pretty much a city so it counts)
The chilies that you mentioned might be the Serrano type……hot but not killer hot…..I use the green ones in my curries……yum, yum! Lovely dinner and video, Thanks.
This looks amazing! (Like all your foods) Have yall done a Quinoa recipe yet? I’d love to see a couple different ways to prepare Quinoa ✌🏻😊 Love you guys!
I made with my mum the Loin cake which was hard but fun with her cutting up licorice...etc...things we could use....😂😂😂 train was great but the purple U were right too dark... I hope Ash vlog his sons re-action to the truck and I bet he will be making more cakes...for guess who...😂😂😂
Katelyn given the wine of the week tonight, I would recommend a book called 'Stalin's Wine Cellar' if you haven't read it. Based on a true story of two Sydneysiders who go to Georgia chasing Stalin's fabled vault. Always love these videos to end my weekend! My favourite condiment is pesto and it's not even close.
You should do a video on your go to hangover cure, mine is miso soup and white rice with some fresh cucumber, electrolytes and starch do the trick every time 👍
favourite condiment: a nice flavourful chilli sauce with good heat, but it needs to have flavour as well otherwise it's like eating battery acid. Agree about the vegetables too, mushy vegetables are yuck
Cake vid was a ripper ! A trip down memory lane & your mates pretty good value on camera too I think we had a bunch of those cakes, can only remember one in the jelly, must have been a boat or something
Love the casual format! Totally scripted, not!😂 What happened to the induction cooktop? Top tip from a total amateur, 2 tsp of poultry seasoning in the couscous liquid, works for me. 😊 Love all the recipes and the philosophy you go with. Keep it up.
My first birthday one of my family members (most likely my Mum or Grandma) made the train cake, mine was only three carts but as Katelyn said I had lollies all the way to the bottom of the carriages. There's a VHS (I feel old saying that) of me handing out lollies to all my family but especially my Dad, and then another of me demolishing far more of that cake than a 1 year old had any business eating
Carbon Steel, I know the brand you use, they are fantastic, Australian designed and manufactured (although they do manufacture in the US for their local market) multi-generational warranty. I have been told though to use stainless steel for high acidic foods such as tomato based dishes, any thoughts. Loved the video as usual, thank you.
I absolutely love these slower, real-time, casual videos. You're both such a joy to watch together!
Glad you like them!
This is exactly what I wanted to say.. very comforting “homey” content
Your comment on mushy veg is dead on. As a kid I had to be forced to eat veg at home, but at my aunties I'd be going back for seconds. The difference being my gran used to boil the veg to within an inch of it's life, while my aunt steamed hers. My mum couldn't understand why I'd scoff one and run from the other.
Can confirm. I remember mum cooking veg, especially brussel sprouts and boiling them to death (and she still does it this way) and I hated them. Having them with a bit of bite and flavour later on and now I love them . Same goes with squash, but that was army cooks boiling them until they were just a moosh and tasted like water.
@@markdonnelly1913 LOL... ah yes, army cooks. Perfectly good food goes in the cookhouse and mush comes out. I almost preferred rat packs, almost... 😬
I believe kumquats should be eaten with the skin, it’s the sweet part!
Was about to say the same
Well done on hitting 80k subscribers, well deserved. Love watching you both cook and cooking meals I love.
Congrats on 80k, Love the chilled out vibe of this video... looking forward to your "Only Pans" special coming up.
Would love to see a Back Of House vid where Katelyn cooks her favourite dish for Andy! 😊
Loved the cake decorating. You both looked like you were having so much fun 😊
This is the most entertaining couple on a UA-cam Cooking Channel. The casualness of Andy cooking and the casual conversation they are having. The shorts they put out are very entertaining.. My favorite is when she asks "Babe what do you want for breakfast", he says "surprise me". She goes on to make a loaf of bread, slices it and puts a spread on it. I think Vegemite. I am not sure what that is. Though I have heard of it. From the comments I understand toast is different in other parts of the world.
In America, it is bread toasted on both sides. That can be accomplished by using a dedicated appliance called a Toaster. It can also be accomplished by broiling the bread in an oven and flipping after 2 minutes or so. No 1 trick pony appliance needed.
Such a great weekend watch
Your answer to the question at 32:00 is absolutely brilliant, as a person in a leadership position, I agree with you 100%
I 💙 the cake making vid and you sharing this slice of nostalgic Oz life. I remember my mom giving my brothers & I the “Betty Crocker Boys and Girls’s Cook Book” back in ‘65! Loved our own cookbook and made everything in it!
I grow long red cayenne chilli's. I pickle some green, smoke and dry some of the ripe reds (as fake chipotle), use them fresh and dry them for chilli flakes at end of season. I have a long frost/cold season so I grow the plants as annuals
I really starting to enjoy these chill cooking videos. This meal is something I want to try and make, it looked and seemed really nice and pretty simple.
But I have another comment as well. Every time people are talking about food cities and countries I just have to mention Lima in Peru! Fantastic food, fantastic pride and culture and just.. they really love food there. And the food is amazing. I'm from Sweden myself, a country you mentioned, and we have great food here. For sure. But Peru is on another level.
Back of House, Wow, this made my day brighter! Thank you!
Love you guys. Totally addicted to all your formats❤
The single best thing about a couscous royal (marrocan or tunesian dish) is the mushy doused with that savory broth ... man these veggies hit different in combination with the different meats, boy oh boy, you're in for a treat.
I highly recommend this dish.
You dont usually peel kumquats. The skin is very thin, sweet and not very bitter
Thanks for another amazing & relaxed video! And congratulations on 80K!!!🥳
On the condiments - Chili & Garlic sauce🙌
Love this channel! So informal it feels like I'm in the kitchen with you.
You are so right about overcooked veg, as I child I hated broad beans as my dearly departed mother used to cook them to past an inch of their lives. Now steamed for 4-5 minutes I love them. Similarly one of friends hated Brussel sprouts because her mother cooked them to past a mile of their lives, after I cooked them for her by steaming for about 10 minutes she now loves them.
Peace and ❤ to you both, and I'm sure you'll hit the 100K in no time at all! 😘
Andy growing up in Florida I always hated zucchini and yellow squash as a kid. As an adult I had it in a restaurant with a dish and now it's my favorite vegetables to eat. You are so spot on with the texture bit being why kids don't care for them!
Joe Beef is in Montreal, Quebec, Canada. So you’re both right. Congrats on 80k. Your dish looks delicious. Tfs.
Made the chicken veg one pot for the whole extended family last night. Huge win thank you
Glad you enjoyed it! It's a staple for us!
Good video! And the chicken and couscous look so good I can almost smell and taste the food. This is the first of your videos I’ve seen like this. Impressive!
Was so cute seeing the young Caitlyn with her birthday cake in the Women’s Weekly birthday cake vid ❤
Half the kumquats. Pop out the pips. Cook them for 10 mins in sugar and water syrup. Allow to cool. Peel and section (pith removed) some clementines and a large orange. Remove skin and pith from a blood grapefruit. Put the lot together in a nice glass bowl and serve. You can add juice of a lime. It’s a gorgeous fresh desert after a heavy meal.
Shout out to the pinoys, chef wants a calamansi tree! Chop chop. The green thumb Filipinos have a few trees there from Sydney to NSW.
Edit: BTW I am in Vietnam for a month now. My last leg is hanoi. I love the food. My faves are mi Xao bo, coco tang ❤, Bo Ne, Banh Mi Chao Ong Map, Mien xao luon... I can stay here forever! Street food is just amazing. The best sabbatical ever.
I got the swimming pool cake from my late mum in kindergarten with swimming Smurfs lounging in and around the pool. Then we all swam in our above ground pool. Best birthday ever!
What a good mum, the swimming pool cake was one of the best in that book
@@andycooksbackofhouse easiest too! But I never forgot that birthday
Hi Andy & Kaitlyn….congrats on reaching 80k!👌👌…really enjoyed your video-I love this dish, easy to make, easy on the wallet👍🤗…while not really being a condiment, I like to use a honey balsamic vinaigrette on sandwiches, sautéed veggies, and even on chicken cutlets!❤️
Not a cake, but my mate Phil used to make a dessert with jelly. He called it “frog shit in the pond”.
Green jelly, chocolate (white or milk or dark) frogs with one each frog per eater sitting on top of the jelly, and little chocolate saltanas mixed in the jelly and drifted on the bottom.
Always made people laugh, regardless of how old they were.
Favorite condiment is a tie. Salsa or Siracha. 2nd place goes to olive tapenade and my guilty pleasure is ranch dressing or sour cream
Calamansi? My great aunt had trees in her yard in N Florida US. She made Calamondin Frosted Cake and icebox pie. She seasoned fresh grilled fish with it. So good - nothing like it!!!
You and Jamie Pikelets could have your own channel, Two Lads Baking
The couscous and chicken looks exotic. The moment I saw Katelyn peeling the kumquat, I had to gasp. Eat the peel or preserve the whole fruit like salted lemons
My Mum used to make Kumquat marmalade when I was a kid. We lived in Graaff-Reinet in the Karoo in South Africa then, that was delicious marmalade. Also used the fruit skin and all 😊
Our daughter cooked couscous for us and now we know how to make it. Kaitlyn Georgia was the first country to produce wine! What you are drinking looks like “orange wine” which is becoming popular. Joe Beef in Montreal is a bucket list restaurant..we celebrated my 60th birthday there on a snowy March night.
Andy knew I made couscous this week and have been obsessed with recipes with this ingredient.
Made this tonight. Easy. Super tasty. Thanks
My mother used to boil cabbage for about an hour while she had a few gins. All 3 of us still like cabbage but just softened in some butter and ground pepper. We all learned to cook in desperation and self defence thanks to Elizabeth David.
For favorite condiment, haven’t tried it but have been looking at XO sauce for years, would love to see a video on that
Kumquat peel is the sweetest and most fragrant part of the fruit!
Hoi An definitely has great food, have great memories of eating there! Vietnam is great everywhere, but Hoi An is a special place.
The dish you prepared looked absolutely delicious! I’m gonna give it a whirl.
I knew I was going to make this as soon as I saw the ingredients, thank you.
I sincerely hope you guys like each other as much as it looks like you do! ❤
We have a dwarf Kumquat - slice in half take a few pips out then eat whole. Also great in Gin&Tonics.
lol, it certainly was a nostalgia video with the cakes, but man the amount of colouring used lmao, i made a version of the train cake for my son
San Francisco is a city with great restaurants, great eating-glorious food!
Favourite condiment has to be hot sauce, usually either going for Tapatio or Cholula to cover those who don’t want super spicy.
Loved the cake video - we didn’t have the book over here but I did have the train cake (well about half the size) when I was growing up.
Keep up & love cooking 🎉❤🎉 seems to me you are doing a great job indeed, never stop believe in guys 🙋🍀💎🤗🥳💋🍾🥂🦋🎂🌈👍👏🎉😊
South African here, my mom also had that birthday cake book. 25+ years later and I still remember the number 4 cake she made me 💙 Still want to try the cricket pitch one 😂
Ohhh the container question, best question ever, been wanting to know that.
I like poultry skin crispy, so I'd do the sauce with the veg first, set aside, wipe out the sauce pan, then brown the hind quarters in it until the skin is nice a crispy, top couscous with sauce, then poultry; nice video, I like your beef butchering videos, learned a lot; Katelyn is adorable, as always
5:12 it's a hilarious name, Chef. I laugh every time i say it 😭😭
Hello from Sri Lanka. ☺️ All time favorite cooking videos. I would like to take a tour of your outdoor kitchen.
Just subbed! Love your work 🎉
I got the train cake when I was either 4 or 5. Mum loves that book haha
I love the relaxed atmosphere of this weekly. Maybe mentioning this channel more frequently on your main channel will bring you more crossover subscribers. I’m guessing most of your 5M Andy Cooks subscribers aren’t aware of this flanker.
Loved the cake video on the main channel. Mum always had the Womans Weekly Cake book in the house and I still have one now
Hey Andy, Interested to know if you've ever had any nasty kitchen injuries and how you regained confidence in the kitchen after.
I recently cut off a chunk of my finger tip (got lazy with my knife skills) and whilst it's growing back well, I'm struggling getting my confidence back with my knives in the kitchen. Got any tips?
Andy we need a cooking session around the campfire please (including a damper).. and would also be interested in your thoughts of cast iron vs spun steel when cooking on a fire ?
I'm studying law and have to write a mock exam every Sunday for 5 hours, and your chill videos are always my treat afterwards!!
I got a question too, I'd loved to get answered by Andy: I'm planning on traveling to Melbourne probably next year for a couple of months and really want to work in restaurants for the time I'm there. I don't have any gastronomical experience but have become a pretty decent home cook since covid and really want to get to know how a restaurant works and how I can hold up. Do you have any recommendations who would take me with patience and teach me some stuff? I'd love to be in a work environment like the guys from Fallow in London, like the people culture and gastronomical concept they pursue. I would love to get a reply!
Have a great weekend :)
good to see Jayz2cents brother is doing well on youtube, also best "city" I've eaten in has to be Singapore (whole country is pretty much a city so it counts)
The cake decorating video was interesting and funny.
Favorite condiment has to be mayonnaise, awesome on it's own and can be transformed into so many things.
Love it!
I like the music in the background. Luv u guys
The chilies that you mentioned might be the Serrano type……hot but not killer hot…..I use the green ones in my curries……yum, yum! Lovely dinner and video, Thanks.
This looks amazing! (Like all your foods)
Have yall done a Quinoa recipe yet? I’d love to see a couple different ways to prepare Quinoa ✌🏻😊
Love you guys!
Loved the cake video ❤❤ I was tempted to make comments to make things easier but I’m no cake decorator … Tigga Mac is awesome though 👍
Me and my other half love watching your videos!! Can we ask why duck is called duck? 🐶🦆😂 our favourite condiment is garlic mayo!!xxx
Favourite condiment probs hot sauce bippi chilli
Kumquat's U eat the skin aswell Katleen which is nice...in salad's or meals...slice it up...
Meal look good...😅😅😅
Andy lived in London for a good while, did he get to visit the wider UK? What places/foods spring to mind and why?
I love how andy is just smashing the food down like i do and the other plate is barely touched 😂
We are living in Margs, can’t wait to see you here 🎉 🍲 🎶 🍷
The beanbag tray is the "stable table" which Kenwood was selling in the '80's.
I made with my mum the Loin cake which was hard but fun with her cutting up licorice...etc...things we could use....😂😂😂 train was great but the purple U were right too dark...
I hope Ash vlog his sons re-action to the truck and I bet he will be making more cakes...for guess who...😂😂😂
Love the main channel video. 😂
Loved the train cake the best.
Looked so amazing. Have u both been to fallow in England just curious. Awesome content.
Brandied Cumquats (google recipe) finely diced and added to whipped cream, cakes, deserts etc etc etc - the most yummy thing 😊😊
Today’s video was tops those cakes are awesome.
Katelyn given the wine of the week tonight, I would recommend a book called 'Stalin's Wine Cellar' if you haven't read it. Based on a true story of two Sydneysiders who go to Georgia chasing Stalin's fabled vault.
Always love these videos to end my weekend! My favourite condiment is pesto and it's not even close.
I'll have to track it down and give it a read, thanks for the recommendation
Fav Condiment is a good smokey BBQ Sauce
You should do a video on your go to hangover cure, mine is miso soup and white rice with some fresh cucumber, electrolytes and starch do the trick every time 👍
Stellenbosch is the big wine area in South Africa. Pinotage is nice
São Paulo has great food but South America’s best food is from Lima, Peru by far - Manabí, Ecuador too.
My vote is for crispy chilli oil, mustard a close second.
favourite condiment: a nice flavourful chilli sauce with good heat, but it needs to have flavour as well otherwise it's like eating battery acid.
Agree about the vegetables too, mushy vegetables are yuck
Cake vid was a ripper !
A trip down memory lane & your mates pretty good value on camera too
I think we had a bunch of those cakes, can only remember one in the jelly, must have been a boat or something
Love the casual format! Totally scripted, not!😂
What happened to the induction cooktop?
Top tip from a total amateur, 2 tsp of poultry seasoning in the couscous liquid, works for me. 😊
Love all the recipes and the philosophy you go with. Keep it up.
Mustard is the best condiment.
You get extra points if you make it fresh using Colmans powder.
My first birthday one of my family members (most likely my Mum or Grandma) made the train cake, mine was only three carts but as Katelyn said I had lollies all the way to the bottom of the carriages. There's a VHS (I feel old saying that) of me handing out lollies to all my family but especially my Dad, and then another of me demolishing far more of that cake than a 1 year old had any business eating
- "I dreamed about you."
- "What did you dream?"
- "I don't remember."
The dream:
STABLE TABLES 😂 still available 😂
What are your kitchen benches made of? What is your thought on the different types of kitchen benches?
This was a cracker dinner! Thanks for the inspiration.
Hey guys. Cumquats are meant to be eaten skin and all. You also have to wait until they're super soft/overripe to pick and eat.
Carbon Steel, I know the brand you use, they are fantastic, Australian designed and manufactured (although they do manufacture in the US for their local market) multi-generational warranty.
I have been told though to use stainless steel for high acidic foods such as tomato based dishes, any thoughts.
Loved the video as usual, thank you.
My wife doesn’t like regular couscous but she likes Pearl so that’s what I cook
What is you go to after work meals if your trying to eat healthy without it being boring?