Andy, count yourself among the charismatic nice people (and Katelyn, of course).

you can use soap in a cast iron?!

The "cleaver-like" double-bevel Japanese vegetable knife is called Nakiri. I know because it's already in my wish list and is most probably my next purchase 😊 There is a very similar shaped Japanese knife called Usuba, but that one is single-beveled. And the "sashimi knife" is called Yanagiba, which is one of the most expensive types of Japanese knives, mainly due to the size of the blade.

Regarding cleaning, try Bar Keeper's Friend - it made my life much easier, and cleaning stainless steel became hassle-free. Just use the powder version, not the liquid one. The powder is much stronger and cheaper and takes less than a minute to remove all grease. This product has been very popular in the US for decades but is still not widely present here in Australia.

I have replaced my non-stick pans with carbon steel, and they turned out to be perfect for eggs and omelettes. And not only eggs, they've eventually become my favourite kitchenware. There are two major competing brands on the market, both French, Matfer Bourgeat and De Buyer. I use the first one. Made In also has carbon steel pans.

Where are these stainless trays from?

Love the chemistry. Like oil and water

Happy New Year and congratulations on the impending move

Mate, the pressure cooker is a must. Especially if you love curries.

the only thing i have found that works with onions, is contact lenses. my onions are in the fridge, i keep my hands wet, keep the knife wet, the knife is sharp. none of that makes any difference to me. i leave my contacts in until i have finished cooking, no problems

It’s always impressive when foreigners are willing to try the local cuisine, hurdling culture conceptions.

Finns do this leftover dessert called "Runenbergintorttu" (Runenberg's tarts) I believe in early February - they are cute little cakes/tarts made with leftover Christmas cookies and jam. Pretty tasty

next time, try the Red Barn liquor store in Ojai, Ca

just found your channel and I see a different location on your wok burner then in a newer video. Is this a portable movable wok burner? if so can you link where you bought it from. Thanks.

Everything is perfect but I prefer a ( very ) thin mortadella ( almost transparent. ).

Im 7 months late to this video but +1 to you guys mentioning that Adelaide exists. Most other eastern staters seem to think Australia ends in Melbourne

I know this is old but I’m catching up on older eps. Andy needs to know that “book club” is really just a name girls give to getting on the piss without the lads!!!

favourite pancake topping: vegemite :-)

The cheese knife is a Laguiole (pronounced Lo-gui-ol), and the insect is traditionally a bee. Sadly, Laguiole is neither a trademark nor a controlled origin (which would be in or around Thiers, France), so some dude from nowhere can make a knife and call it a Laguiole. One mark of quality of a good (and probably "original") Laguiole and a bad one is that in Thiers - to my knowledge - the bee is always forged and not cast. Well known brands are Forge de Laguiole (interesting newcomer), Fontenille-Pataud (imho the best), La Coutellerie de Laguiole Honoré Durand and Laguiole en Aubrac.

the down-unders callin tattoos "tadoos" has got to be the cutest thing

Caitlin is on the money regarding Cherry Ripe. You can't get them anywhere else but Australia, not even in England.

5:02 "This is a knife" Had me dieing

just a note of encouragement, love these organic feeds, keep going because being organic is what you here.....in translation, keep keeping it real, Andy will understand as he likes old school hip hop like me

I’m not a thin bottom guy too Andy…

nice, i also haven't been back since i left ;-) love your work

Too much yapping from your offsider.

Can we get the famous chicken Al a king??

Thanks for another relaxing video. Hope you had an excellent Christmas and wishing you all the best for 2025. Cannot believe you are moving from the sunny coast to Sydney after all the work you have done out back with the out door area and herb and veggie garden. Keep the content coming. Love your style.

you ever consider live streaming back of house hangout vids?

As a baker, I am not surprised they did that, but these days, a lot of us prefer the Victorinox serrated paring knife

ha - talk about dream job get to be with food all day, learn how to cook some, learn how to film some, eat lots & lots - OMG!

If it makes you feel better... Global's aren't a single piece of metal, they just look that way once the welds have been finished up nicely. They're decent enough mainstream knives, but you really pay for the brandname and aesthetics

The milk helps emulsify the eggs. Alternate milks don't have emulsified fats in them so there is no point in using them.

Cider's from the West Country more than Wales!

Din-in-in-uh...din-ni-nuh-nuh. Din-in-in-uh...din-ni-nuh-nuh-nuh-nuh-NUH. Its the final countdown!

If you’re British and stumbled here, buy Blok knives. You’re welcome.

this message is just to encourage you guys to do more of these vids, you got a subscribe from me

17:23 Feed her the sandwich brother 🤦🏾‍♂️

Love your vids Andy. Great common sense information from Steaks to Chicken to knife skills. Keep up the great work from a fellow Kiwi Queenslander.

Some people watching will not know what a trivet is mate.

Thank you for this year, lovely people over at the channel!

What are those little salt dishes you use? You had a blue one and now the green one. Are they Le Creuset?

Burned omelette. Too hot a pan. Ugly. Horrible omelette skills. And carbon steel sucks when the temp is right for a French omelette

Gruyere more adequate mate, Fontina and Raclette also marvolous. Greetings from a Swiss in Florida (Chef - Swissted Chef)

Merry Christmas and Happy New Year to everyone! Mitch and Dez, you will be missed. Safe travels and enjoy many adventures ahead, do pop in and say hallo. Chef and Babe, really appreciate your down time and get some rest/relaxation. Have a good move to your pied a tier in the City. Best of everything to both of you in the coming year. Can’t thank you enough for the wonderful hospitality, great content, the 1st Vol of Andy Cooks, taking us along on your culinary expeditions, friendship, laughter, and always Good Company. You and your channels are a blessing. As always, hugs to you both and may God keep you safe and well. See you next year!

Andy’s OnlyPans video

hola me recomendarias marcas de cuchillos que estoy empezando a estudiar cocina

Cherry ripe. It's the chocolate bar you have when there is nothing else. Down vote. 😢

I really like the look of this knife. What would be the name/brand of this knife?

Mortadella and Devon are NOT the same thing. Mortadella is more meaty with variation to each slice, whilst Devon is totally uniform in texture and appearance and taste throughout. Mortadella tastes like meat. Devon tastes like smooth, cheap, sausage.