Today We're Having Black Pepper Venison For Lunch
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- Опубліковано 20 кві 2024
- It's Saturday lunch and Andy is making venison (black pepper beef style) with charred beans and corn, and rice on the side.
The wine I'm drinking is Patio Nat from La Violetta in Great Southern WA.
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Website with all Andy's recipes: www.andy-cooks.com/
#vlog #food #cooking #wine #raw #foryou #youtube #pizza
love the natural warmth you both show here- really enjoy the off the cuff situations you find here, keep it going please.
🫶
it’s a heavily edited video of course they come across as awesome the magic of UA-cam and editing. I’m sure they are like this all the time 🥴
Give it a break
@@TheTeaisDelicious loser
I enjoy having your company as I sit at home alone. Thank you for being out there.
You’re not alone! I’m here too. I’m grabbing a beer, would you like one? 🍻
@@TheTeaisDeliciousare you a bot
Thanks for joining us!
@@WhiteMisty lmaaoooo it's like some Alexa or Siri response.
Love this Chanel more than your main one. Seems soo much more relatable. Comment of the career so far…. “Smashable wine” soo good to see Katelyn supporting Andy’s life choices 😂. Love the banter and keeping it Aussie and real please don’t change that! You will keep more viewers like me… just my opinion tho. Keep up the awesome work!!
Thank you! this channel is a place where we can be a little more raw so the plan is to keep it as it is.
@@andycooksbackofhouse 😂😂 jeez mate relax! It’s all UA-cam bollox don’t start to think people actually care - we are all voyeurs!
You do seem to just be a hater :)@@TheTeaisDelicious
@@TheTeaisDelicious are you a bot? If not what is your deal
I look forward to these every week now. I love cooking, especially for my partner or small group of friends and this is relatable. And the chemistry between you both is adorable. Such a great video series. Probably my fav Andy Cooks videos.
You big Jessie 😂😂 it’s edited of course they come across like that! Has the whole world lost the plot?
I agree
@@TheTeaisDeliciousplease go away
A meal that reminds me of a special time are the meals we often had in Summer as a kid in the central plains, US: charcoal grilled meat (steaks or chicken, burgers) with garden tomatoes, sweet corn on the cob, fresh watermelon, homemade ice cream, rhubarb crisp... Great memories.
I've never been that chilled watching UA-cam. The mixture of you guys is outstanding, especially the vibes your sending. Thanks for sharing and greetings from Germany
Gang Gajang "Sounds of Then" is an Aussie classic. Andy is showing his Kiwi roots.
Absolute classic - I'll have to play it more so he knows it for next time
GANGgajang - Sounds Of Then (This Is Australia) - the clip is a classic. Such an appropriate song for this channel Katelyn!! with the analogies of you guys cooking in the kitchen and the bbq and oven on the patio with Andy creating those amazing textures, smells and memories for you while drinking!! Love that we get to see you both like this just living life.
I love you're cooking venison. I'm from the US. I'm an avid hunter, and that's the main protein that I harvest for my family. I'm definitely going to make this dish.
The one dish that reminds me of a special time is Cornish Pasties, which I would also like to see Andy make. The special time was when I growing up and My Grandmother, who we lived with in the 50's, would make them on a Sunday, and there would be enough leftovers to last till Wednesday. She would make them in various sizes, large for the men, medium for the ladies and smaller for the kids. Great memories.
So sweet! Cornish pasties are one of my favorite foods. Cheers! 🥂
The special dish - breakfast burritos made with waffle fries as the potato component. Mostly consumed between 10pm and 4am in college…very nostalgic
Wooooh, NZ represent! Love the content guys, keep it up! Would you consider Katelyn doing a wine pairing section of videos for the home cook to learn what goes well with what?
For me a special meal is always my Gran’s Sunday Roast Pork, good family vibes and fond memories of everyone getting together.
Love you guys. Andy, I’ve noticed you’ve always got an extensive use of hip-hop instrumentals in a lot of your shorts. What’s your top 5 favorite hip-hop albums that influenced your music taste today?
Stuffed grape leaves from my childhood simple hamburger rice salt rolled and then in a 350 degree oven with half a stick of butter and 4 lemons squeezed cover them in water and cook for 2 or 3 hours checking ever half hours or so to keep them under water when. You eat them use labaneh yogurt soon good
Great tosee you two casual and enjoying the food
Agreed, Katelyn, that it's wonderful to sample wine and food from wherever you are traveling!
The shorts brought me in a few years ago, but this is my favorite content y’all produce now. Have loved y’all’s “passion projects” and hope to see more in the future.
We really appreciate that, thank you!
I love the content on this Chanel, it’s laid back and real. 🖤
Nothing like day drinking good wine. I wonder if Andy could do on the main channel the Din Tai Fung green bean and pork mince and their egg fried rice its fluffy and I'd love to know how. Really enjoying this format. Had a busy Sunday and just sat down to a glass of red and noticed the upload.
He’s a former alcoholic and recovering drug addict. It’s like you want him to fail 😂😂😂😂
@Watchcollecterzzz it's fine if you want to leave a negative comment about this video or us, but you need to stop trolling the people in the comments.
@@andycooksbackofhouse can you block the trolls?
Memorable dish - Not really a dish as such, but freshly caught (by us) mudcrab or other seafood cooked over a fire while boating & camping under the stars, with my now husband, 35 + years ago.
Fun simple times with no real responsibilities & good health. Food doesn’t have to be fancy, just fresh, cook well & with love. In saying that, I do love to cook & constantly trying all kinds of new recipes.
Long hair is a food magnet 🤣 glad it’s not just me!
And love a good label with gorgeous artwork & or relevant relatable clever wording, definitely a draw card; I’m a complete sucker for that.
love you guys so informative, yet realistic, from a home cook that loves to create :)
Love this channel - its so relaxing to watch you both!
Question - I notice you use cornflour more often than not when thickening dishes - do you ever use potato starch for any dishes? If so when/where/why? I tend to see some people using the interchangeably and Im trying to learn why, seems to be mostly in asian dishes?
Meals that remind me of special occasion ... lol. I'd love to say it's a big family meal like Sunday Roast or Christmas lunch, but maybe we're fortunate enough to have so many of those, or some sort of supremely exquiste fine dining experience. They are, thankfuly, a kind of regular joy. But, what really makes me nostalgic is a McD's Sos and Egg McMuffin 🤣. Can't have one of those without thinking of the time I scoffed one on the way home from the birth of my daughter, sat on my own, proud father, absolutely terrified and excited for what was to come.
That's an epic memory!
This concept is awesome, seeing you two together is so much fun!
WATCHING from Montreal
Quebec Canada... love the easy breezy way between you, the wine tips, Q&A's and this format❤
When my daughters were in Primary school the mums would have a wine tour in South Australia….Barossa, Clare Adelaide Hills and McLaren Vale. What a hoot. We would have a few buses full of mums and enjoy wine tasting throughout the area and finishing with a gorgeous lunch somewhere. If you do come to Adelaide for wine tasting visit Bird in Hand in the Adelaide Hills for lunch but also lots of other beautiful wineries for lunch
love these chill videos! - fan from Sydney
Special dishes.. I've a few, Roast Lamb with home made mint sauce reminds me of my Nan. Mince n Tatties with Impossible Pie for dessert reminds me of my Grandma. My go to at home is like Andy, a Medium Rare Streak with Mushrooms and some potato bake. Keep it up guys, love the cooking & chemistry between crew. Andy's simple fried rice is a weekly regular side here, and i now velvet my meat for Asian cooking its been a revelation. Thanks heaps! Wouldnt mind some hints on risotto's if you're looking for idea's, mine always end up a mess too gluggy or too watery.
My special meal Andy was my Grandmother’s meatloaf with gravy and all the trimmings. Love both channels. Interesting to hear Caitlin talk about the wine. Being from Adelaide we are spoilt for choice Coonawarra cab sav, Clare Rieslings, Adelaide Hills Sav Blancs, Barossa Shiraz to name a few..!! You are welcome anytime Caitlin.
We drink Australian and New Zealand wines too here in Montreal Quebec Canada ... where we love our wines ❤🍷🥂 I'll look for those you've talked about on these fun videos ur both on camera
Love these videos!!! Just cooked Sunday nights dinner whilst watching
Awesome Andy just love the video Thanks
I love that these videos are getting longer each week! They are just so comfy and chill. I could easily watch for hours! As for a memorable dish, my grandmother’s stuffing immediately comes to mind. That was my absolute favorite growing up and she only made it on Thanksgiving. She passed the recipe on to my parents and my dad will often make it now for holidays. I really do need to learn it because it’s the ultimate comfort food for me and reminds me of her ❤
The food looks yummy! Thank you! 👏🏻❤️
Really enjoying all the videos! Love from NZ 🇳🇿
Glad you're enjoying them, thanks for watching!
One dish - pad prik king, first dish mother in law had ready for my first trip to Thailand…it was also the most frequent dish because i was a picky eater…special because it signifies several things: 1. I’m in Thailand inevitably avoiding Chicago winter. 2. Reminds me of just how thoughtful my mother in law truly was and 3. I now use it as a ruse with my sister-in-law to see if she can get close to what mom could do. So its not just one special time; it is special all the time!
Happy to be a contributing factor putting Canada above the Kiwis. I’d love to see you guys come out and do an episode or series in the great white north!
The one dish - pizzoccheri, made by my great aunt, always a special treat when visiting their farm as a kid. Best to all in the AC team, this channel is fantastic - thanks for the advice on the wine btw!
Vitello tonnato for starters, a beautiful steak, roast potatoes and veg for main, crème brûlée for desert
yes, your natural reactions to your partner and visversa it so cool. This is on top of your cooking.
The dish that reminds me of something: la raclette! Reminds me of visiting my grandmother in France in the summer who would make this traditionally winter dish for us in the summer just cause we were visiting. That and waffles!
First, love the vibe and tone of this. Already love Andy’s cooking and have the cookbook.
One dish that reminds me of a special time in my life is:
Beef Wellington
To elaborate, I remember having it around 6th grade at a restaurant in Rochester, MN at a restaurant aptly named Henry Wellingtons. It was amazing. The next time was at Forepaugh’s in St. Paul, MN. AMAZING. The restaurant was a place my ex-wife and I enjoyed for special occasions, and the food was incredible. Unfortunately, they changed management several times, and are now closed.
I lived in India between the ages of 0 to 9 and had a native chef cook meals for me every day (paid for by the RAF). Curry has always been my favourite dish.
Loved this one!
And thanks to you, Andy, I am from North Carolina and I know what capsicum is! Love it!
Watching from Alaska, being a night owl🦉!! The one dish my Mom would make, was the best cozy meal, and I've never been able to get the taste just right, is Ox Tail Stew.
Fun to watch these casual videos, thanks much🙌☺️🌞
Kids! You’re definitely reaching the US! I’ve been watching you for the last several years.
We’re from Texas.
I love hearing about your wines, sadly I can’t get them here, but really enjoy you guys!
Cheers to you both!!
One of my fav dishes was staying at the Carlton Towers London, & having a late night snack after lots of bevies. It was a poached pear, covered in an air dried beef, the cored center stuffed with Stilton.
It was so fabulous.
Actually it's a north American thing....us Canadians call them bell peppers as well and we call it corn flour corn starch too. Love both ur channels. I have watched alot of Australian shows and New Zealand shows....while I would love to visit Australia I think New Zealand would be the ultimate.
I am Andy's people 🙂love food to wish I cook cook as well as him.
Yay! Go NZ! here to support you Andy! Love your content!
Love "Back of House." Your fan from southern USA.
the one dish that reminds me of a special time in my life - i made traditional carbonara with guanciale and got the sauce perfect for the first time! i was 24 (25 now) and it made me feel like i really was 'grown up' because i could finally cook nice home dishes living by myself ! love your channel and your main channel i try make one new thing from you at least once every two weeks, your tips help!
My special memory dish, it’s really not a big fancy dish but for some reason I loved it from a very young age. My mum growing up was not the best of cooks at all, but she would make this simple salad that I absolutely loved, it’s very basic and I just loved it, and every birthday we were allowed to choose our own meals and I always picked this from a young child. The salad was cooked bacon and onion, boiled egg chopped up small diced celery and grated cheese all mixed up with Italian salad dressing. Now that I cook all the time and experiment with so many different things I can see how to jazz it up heaps more, but that is what I had when I was young. when you asked the question, that is the only dish I could think of. Great question.
Funny you should ask this right after the lasagna(e?) video, but it's lasagna for me. Every time anyone in my life makes a lasagna from scratch, it's wonderful and meant to be a very special thing. I've made them myself and really enjoyed the process. Spending hours on a ragu bolognese is an amazing way to spend a day, especially with loved ones.
i love these 'adorable' segments, learn a lot & super tasty too🤤🤗🥂
ps oh come on Andy...this is Australia😂
always supporting you Andy 🇳🇿
Quite a lot of Australian cornflour is 'wheaten' and not made from maize, unless it says specifically
Oysters on the half shell at the Mont St Michel. I typically like them super plain, maybe a bit of lemon juice, but the sauce there was, I think, tarragon based, soooo delicious.
love this
The food looks great 👍
Nice guys love venison, yum and paired with good wine or a great dark beer
When I was little we often had was Fried Pork Belly with parsley sauce and potatoes - its a very common dish in Denmark and very heavy
Anytime fire, friends and food come together is memorable for me. ''Movies in the park' picnic, b-b-q on the beach (and it rained) all have attached emotional highs. Maybe not always my best meals, but certainly great times none the less.
fire, friends and food is an unbeatable combination!
A dish that reminds me of a special time in my life would be Sherry Chicken. My dad loved his sherry (a little too much) and so it was no surprise it was the signature element of his favorite dish. It was an Asian inspired dish, the sherry combined with ketjap resulting in this sweet, salty and umami main body for the sauce that infused everything. Lots of cubed chicken filet, leek, some spring onion served over noodles. It's something I tried to replicate a few times since his passing but never quite nailed. I'd love Andy's take on something like that actually.
Nice work!
Most memorable dish? Fondue, traditional or with a broth. My mother used to make it (yes I can remember the specific time I fell in love with it). The way you eat it is perfect. Just grazing with a small group of friends. Its like the ultimate cheese platter or charcuterie board.
Exactly how food is meant to be enjoyed.
Tabletop cooking was just coming out- in the late 60’s/early 70’s- so my Dad was making Steak Diane and Bananas Foster for special - Birthday- or guests dinners. Tasty, showy, flaming, and fun!
100% correct on why we in Aus reference Asian flavours a lot - proximity! It is close and for us and so good. As someone that had Chinese as the only option in town as the "exotic" option the idea of Thai, Vietnamese and other asian flavours makes it so accessible and so tasty
…can get venison… think I might try this next weekend… !… am enjoying these more relaxed weekend videos with both of you…Thanks!
Ever since I can remember my mum makes me sausages, mashed potato and gravy for my birthday meal. That’s a meal that reminds me of a special time in my life.
Question for you guys, how did the two of you meet? Love the content 👏🏻👏🏻
The question asked to the viewers for me, is a simple dish that we refer to as Navajo soul food. Simple ingredients. 4 russet potatoes diced into small cubes about 1/8th inch. 1/2 can of spam diced the same size, 1/4 med onion diced, and 2 garlic cloves minced. In a frying pan with 3 tbsp of canola oil, place the potatoes in with enough water to assist in cooking the taters. Add spam, onions and garlic after a few minutes. Let the ingredients cook over med/high and stir occasionally. Along with the fried dish, you can make some tortillas. 4cups flour, 8tsp unsalted butter, a tsp of salt. Combine all ingredients together in mixing bowl. Once butter is mixed into flour, add 1 1/2 cups of warm water gradually till your dough in done. Let set for 20 mins. Then ball your dough and use a rolling pin to roll out the tortillas. Roll it thin till you can almost see through it. Cook on a flat pan on med high and it should blister within 15-20 seconds. Flip over and repeat. It should take a minute or so to cook the tortilla. Once all are done. Dish out and enjoy. Wrap some of the fried food in the tortilla.
Enjoyed watching you both in such a casual setting ❤❤❤❤
Satay Chicken, because my then boyfriend ( now husband) made it for me, and it was the first meal any man besides my Dad had ever made me 😭
dish that reminds me of special time - definitely Canh Chua, or Vietnamese Sweet and Sour soup. My grandmother would make it for me whenever I was feeling sick, and it honestly felt like it saved my life a few times 😅
2 things...
1. Meals that remind me of very special times is diving and cooking abalone at my grandads holiday house in the Overberg region near Cape Town when I was younger. We aren't allowed to harvest them anymore down in South Africa. Reminds me of my childhood and learning all about the great seafood we have access to so close to home.
2. A question for Andy, how do you keep your knives sharp? Do you have a tool yourself or do you send your knives to a professional to be sharpened?
Much love from New Zealand! Think these videos are my favourites! Just feels like ya sitting in the kitchen having a beer talking the shit! Keep it up!
The one dish would have to be lemon meringue pie, mum used to only ever make it on special occasions so it holds that special place
love lemon meringue pie and talking shit in the kitchen is the best! Thanks for watching!
My granpa is danish and he sereved Danish pork roast with crispy rind and potatoes with brown sauce and sometimes fried potatoes in suger so it caramelized.
soo good, greetings from Sweden.
Ohh one of my fave wines! Nice work.
Such a fun wine!
what is the restaurant you mention in Footscray? Really enjoying this format. Yummy food with a wine review.
Is it only wine Katelyn, or do your enjoy other drinks, beer / spirits?
Frog legs and pasta. ) in Germany, Muenster-Nord! I am from the U.S, spent 23 1/2 years in the Military, 8 years in Germany with the British Armed Forces and 3 Years in S. Korea.(Short trips to MANY other counties ( I have been to 127 different countries to include Australia and N.Z.) loved the food in all of them!
My answer to your question - A spicy rosé sauce rigatoni that I made for my family.
Nothing overly special about the dish or my cooking in the slightest, but it was a meal I prepared for my dad & siblings shortly after my parents split and we were all not in a great place mentally. Not necessarily a special "occasion" but it was a special time. The warmth of that pasta dish reminds me of the warmth we have found in each other since the breakup, we're a much closer unit and every time I cook that for myself I am reminded of my fam.
I love that food can take me down memory lane! Thanks for the question Andy!
Also, Katelyn - 100% book a SA wine tour in, you're in for a treat!
My special memory meal is a family recipe for a patato salad (we call it "slaatje" in our family, we're Dutch). We usually make it on special occasions like birthdays or a big family barbecue, usually paired up with spicy chicken and (spicy) peanut sauce.
I really like this format next to your main channel, thanks for the insight into your lives!
Ooooh! I got excited at the green beans. No matter what I order for delivery, I also order the green beans in garlic sauce. On their lunch special they make it with baby shrimp. Very delicious! Did Babe just say Riesling? Yummy! That’s a lovely refreshing wine to have with seasoned Asian food. Excellent episode! Cheers! 🥂 👍
I do love riesling! and green beans as a side is the best!
Would have to be my mom and grandma’s Chicken Spaghetti. It was only made when everyone was together so it was as rare to have as like Thanksgiving or Christmas dinner. Still my favorite dish to make for my family now.
I love this video. I can’t have MSG so I wouldn’t use it. Recipes are good but if you have any issues with the ingredients then either don’t make it or leave out the ingredients you don’t want
Love Venison backstrap and will definitely try that.
Great content as usual. If you could only use five ingredients to make a meal, which would you choose and what would you make?
I enjoy whatching these videos of you 2. You are good for each other as i hear you finish each other's sentences. I was surprised Andy that it took a bit of time to cook this dish, i always assumed that when your doing stir fry, mis en place aside that everything has to go mega quick, and there was no marination of the venison. Looked delicious though.
Probably the silliest thing. But deep fried hot dogs and chip sandwiches with tomato sauce on the beach is probably my quintessential food memory as a kiwi that moved to Australia 😂
Love to cook and have expanded my horizons a lot, but that is a fond memory.
Love these videos, keep it up ☺️
you are fantastic, both of you
Andy!!!
You've got to try the Tasmanian Pepper Berry crusted onto Venison...
✌️🤤👌
Feijoada (Brazilian Black Bean Stew) from my year traveling in Brazil before going to university
Pasta Carbonara, the first time I had it properly was when it was made by my Italian, cook, housemate... such a good memory❤🇳🇱
I should've commented this on the video the other week when you mentioned kosher salt is called cooking salt over here in oz and is different than normal salt. Think you. Need to mention that more often in your video for us idiots that never knew that and never got around to googling what kosher salt is. From a current daytime drinker. love you guys
My special dish would be Duck confit, enjoyed at Le Petit Samaritain in Paris. I have had duck confit many many times. It's just better in Paris! Thanks for another low impact video. Now I have to go get dinner ready. Shrimp fried rice and pot stickers.
The one memborable dish for me is corned beef, mash potatos and tinned peas. Made by my Nanna, wife of a beef cattle farmer and absolute legend of a cook
Greetings from California USA 😋
Hello!
One dish has to be chicken and porchini risotto. It was one of the first things I cooked for my partner 10 years ago to show her I could cook a little, and finally, after 2 kids, a dog, and buying a house, we got engaged last week!!!
Congrats to you both! And what a great dish to impress your partner
I found Patio Nat for sale here in the UK - bought some for the next National Holiday (May 6) - thanks for the recommendation :)
Perfect holiday wine!
Lobster Thermidor… I was a child and we always went to Pambula beach “holiday hub”caravan park. My parents loved seafood and it takes me right back to my childhood. ‘Goanna’ band at the Merimbula RSL.. going in underage with fake ID. AC/DC at the Pambula show ground. Magnificent memories ❤thanks for asking 🙌🏻🫶🙏love, love,love the 2 of you.
Love the vids guys great work yes i do love a beer or 2 moderation of course ha ha am cooking pork chops on BBQ for tea a good feed😊
BBQ pork chops are so good!
My mums cabbage dolmades in a lemon, egg white broth...... that takes me back to my youth and a wonderful time in my life.
When do we get to see you cook over a campfire Andy ? 😊
That sounds delicious and we're hoping to do some campfire content soon!