Andy's Curry in a Hurry

[@theresahenderson3534]

I love "Back of House" because I love to see the two of you interact as a couple. You two are lovely people.

[@andycooksbackofhouse]

We're really glad you enjoy it!

[@JamesFFiT]

@@andycooksbackofhouse also loved you in the recent Mind Your Head podcast Andy.

[@rihamkarim3644]

@@JamesFFiT same. Andy's the goat!! i watch his stuff all the time. NEVER get bored. i just love it.

[@fisheater844]

Just thinking watching this it feels like I’m sitting in their kitchen.

[@rihamkarim3644]

@@fisheater844 the last video was bfast, and i felt i had my morning with them. i forgot to say what my fav pancake topping is. i'll go do that. im always talking and commenting. but only commented like twice with the last one lol there's usually like 10 lmao but it's just so engaging. they're my fav. they're cool and would make great friends. i'm a big fan. i swear Andy is the best chef out there. his foods and techniques amaze me. i feel like Andy is a big brother to ppl too. Mitch for exp. men to me who are super close r like family, my brothers. and i only call like 2 close friends my brother and Andy is the same if i'd known him, he'd be the brother i never had. he is handsome too but ill never see him that wy cuz im gay af and not straight AT ALL. but yea, they're just great people and down to earth. channel is unwinding. Andy cooks main page too. and they're funny af.

[@patrickcallahan2210]

Very relaxing to watch you two in a format like this!

[@TrevorAngell]

I love this format. It's my favorite content on the second channel. Very chill to sit and watch/listen while I work.

[@polcat-om5ti]

Bloody, great question asked ,why don't you drink ? Andy, you're such an honest dude about where it took you on that journey of being a alcoholic , you weren't ashamed to say so neither soooo proud of you buddy 😉 well done .. Wotz the dish tonight ..Curry in a hurry goes with your drink Andy gave up in a hurry ..

[@airsouthwestfan]

These vlogs of cooking, chatting and relaxing make me happy, particularly as I travel so much, I feel im part of the evening when in reality, im in a hotel room! Please keep doing these x

[@LeineTorres]

I was getting quite sad saturday night that there won't be back of house video this week for me to watch sunday evening (I don't mean any pressure though), but then woke up sunday morning to this, looking forward to seeing it this evening. Thanks so much for your effort, it gives company to many.

[@andycooksbackofhouse]

We love that you look forward to it each week!

[@marygilligan8459]

Andy & Babe are absolute joy. Happy folks. Wonderful cooking tips. 🎉🎉🎉🎉🎉

[@frankmcgov]

Love these Saturday cooking and chatting Lads ,we get to see all the cooking in real time so to speak 😋, Hi from County Leitrim Ireland 🇮🇪

[@henrymichal8522]

Thanks for encouraging home cooking Andy and Babe. For the record, I had some leftover Veg Curry followed by crumbed prawns and Salad. A couple of glasses of Red (leftover). I'm happy.

[@lovelylych7643]

Thank you for these videos and your open attitude about your lives and relationship with alcohol and food. I've started to go to the gym regularly for the first time in my life and have a daily food menu of around 1600 calories I try to stick to. I love food and cooking and this journey for me is not only listening to and taking care of my body better, but also a creative cooking journey. Your videos not only inspire me in my cooking hobby, but they have helped me a lot over the last years when I've been in a burnout and just couldn't find the energy or the will to do anything but binge videos (and alcohol) and dream of a better time. I hope that time is finally arriving with every little step. Thank you for putting your content and lives online for us and creating this awesome little community. Keep up the good work all of you!

[@jacquidraheim6930]

Love the realness of this couple watching from Europe,

[@blahblahblahblech]

As a Canadian, I would recommend Vancouver. Great city... and the Sea to Sky Highway is an amazing drive from Vancouver to Squamish. If you are a driving enthusiast, it would be worth your time to drive the west coast, Stunning is an understatement

[@frondulant]

Another lovely start to Sunday for me - thank you. Just to mention, In Caitlyn's defence ... I'm English but lived in Wales for lord knows how long and I wouldn't associate Wales with cider drinking and my Welsh mates also were surprised that it had that reputation. It's of course true that there's a long history of Welsh cider, so it's not entirely inaccurate. It's just that our first association would be with the West Country of England, particularly Somerset. I would have asked "Why Wales?" as well.

[@CrimeVid]

I also was surprised at this, although I knew about Cider and Perry making in the border area. I would always associate Zummerzet with Cider first, Then Devon and "the dangles".

[@vernonhall6939]

Hey Andy, I love your content especially the shorts and how you put all your recipes together in the descriptions. I love cooking and having the ingredients and methods on hand, really makes it so much easier to prepare and cook meals. keep up the great work mate.

[@flyinyeti]

Why do so many hospo people suffer from alcholism thank U for being honest about your drinking brother appreciate it

[@jaybuddhadev]

awww thanks so much guys for acknowledging my request in next episode itself, you guys are the best…. curry it is today!!

[@rianamohamed300]

As an indian, im watching this recipe very carefully and critically. Sorry bout that. But its Sunday morning where i live (its probably Sunday evening where you are) i now know what im cooking for lunch. Thanks Andy.

[@rianamohamed300]

@Godrulez7 braise onions in oil till beautifully browned, no water, that makes it steam. Too much tomato, use only half the amount. I dont pulverize the onion tomato mix, though he did say that was optional. Add chicken to tomato onion mix, no need to do separately. Potatoes! But then many people do curry, especially chicken curry without potatoes. Add garlic n ginger towards the end, maybe last 5-10mins, the flavour just dissipates if you cook it for too long. The garlic and ginger must must be fresh, makes a huge diffrence, dont buy the paste. Add curry leaves, it has a beautiful flavour, though it is optional. And very importantly, the spices, and ratio of spices, most important (in my area of origin) fennel powder, its delicious. 1 heaped tsp, then coriander powder, 1 tspn, cumin two third tspn, tumeric one third tspn, and chiili powder to your liking. And of course, fresh green chillies, they have wonderful flavour, i usually use bird eye, but green finger is good too. Dont use jelapino nor habanero. I also dont use kasuri methi in my everyday curries. Try it, and enjoy.

[@rianamohamed300]

@Godrulez7 cool. That can work 😁

[@rihamkarim3644]

no one cares lmaooo i'm playing that one indian song as he cooks Indian. it's like dingadingalingdangadinggdingadingg dingading dingading abouchie piki patiya paki patiya holet holet mitiya haaaaiiiiiy plus u know what curry smells like inside a house. had some indian friends. Andy and babe probably aired the whole house and sprayed a lot of febreze for that smell to exit. every time i left a Indian's house i had to either change my clothes or take a full shower. clothes always got in the washer though. ooooffff it stank. how do yall breathe. i mean you breathe that now. multiple indian houses SMELLED throughout my lifetime. no one thought to make less. curry and Indian and Pakistani food should not be an occurrence ALL the time. especially considering how SPICY it is. and SMELLY. can't tolerate. i don't know how Andy feels. but i FEEL THAT way. the only thing welcome is the Pakistani butter Roti bread thing. that can stay lol all that other stuff is welcome once a month. and go to an Indian restaurant handled by other people instead of making it at home. i don't think we have ever cooked Indian or Pakistani food at our house anyway. so yea, eat out for sure. critique what you smell like and what you make. carefully wash. very critically and carefully and pick the right stuff at the store and pick your deodorant carefully too. try not to sweat to much. those are all things to look out for. be mindful of people and realize how bad it all smells. carefully spray your house and critically air it out. and maybe carefully judge a chef as he will probably make it better and more carefully less smellier. you heard of Mise En Place? yes, very carefully before and after. you carefully start handling your indian food as well. just as a person carefully and critically go easy on the smells and spices. carefully and critically wash your clothes and your furniture. as a person, watch what you smell like and don't be a fungi instead. as a person very carefully and critically critique yourself first and judge you before any. have a nice unsmelly, clean day where you are at. scrub scrub. maybe you will get the brown off too. ofc ALL CAREFULLY and CRITICALLY. as a person he can make the same food you make. carefully and critically watch yourself instead. Thanks Riana.

[@olivergard572]

@@rianamohamed300 would dried Kashmiri chilis be a good thing to add too?

[@rianamohamed300]

@@olivergard572 im sure thats ok. Kashmiri chillies are usually used for their vibrant colour. For heat, i use fresh green bird eye chilli, or green finger chillies.

[@TheJpsimons]

This is such a great format. Love it

[@julialucas1482]

While a storm was brewing outside, I got to listen and watch you lovely people. Thank you for sharing your chicken curry dish and amazing cookery skills with all of us. It was fun! I like the comment regarding moving away from things that no longer serve you. It took me a long time to figure that one out and I am still learning the lessons, 64 years on.

[@craigm.thompson6686]

Thanks for sharing Andy , Your honesty are pulls at my heartstrings love ❤ your cooking.. Craig

[@yourfavouritebroski]

Love this channel! So relaxing and relatable. Always great thoughts and even better questions. Thanks for the effort and putting this on yt. Excited for more!!

[@alexandragrace8164]

I love these Back of House episodes! The two of you are so sweet! And I used to be a commercial cook, so I adore Andy’s tips for improving skills and taking professional kitchen techniques into your home kitchen. This episode is a vibe! Plus the curry is great dinner inspo. 😊

[@johngenc3782]

Made the same curry tonight but without the Fenugreek herb at the end. The extra onion and blitz for a smooth sauce made all the difference. Thanks Andy!

[@gsmith8098]

Sunday morn routine. Breakfast (Andy's eggs Benedict today), coffee and "Back of House" on my deck. Thank you 🙏

[@Shinnizle]

Longtime Quebec watcher here. Please come to Canada, you’ll love it! ❤

[@rihamkarim3644]

aw Andy. well i think you're doing great bud and look how far you've come and it's something that is a disease believe it or not, it's not something you could have done alone and we all need help from time to time. i'm so proud of you dude. 10 years of no drinking, that's awesome my guy. but we don't shame you, i wouldn't. and i'm happy you are not afraid to talk about it. it's the way it should be. it's a story of many. you were not alone. and i'm glad you've moved past the need and cravings. you're a G. i myself am an addict, i used to do heroin and fentanyl and i am 5 months clean now!!:))) none of it for 5 months and i'm a lot better without it. great to see you where you are, congrats on everything and keep going my man. we all get stressed and angry it's a human thing, no matter who you are and who YOU are is so lovely!!! we love and support you, always. you guys have actually helped me throughout a lot. i thank you guys. it's fun and feel-good watching your stuff. you bring a lot and you're a brilliant chef and you've become my favorite chef and entertainer, person too. you've got it, legend.

[@patricedenice5592]

Congratulations on 5 months clean! Big progress brother stay safe

[@rihamkarim3644]

@@patricedenice5592 girl here lol (no worries tho, i get that a lot as i'm not that feminine) but thank you, i really appreciate that. you stay safe too my friend:)))

[@heathhancock5853]

Try in Canada - Kelowna- Big white ski resort great place to go . Previous Aussie owned. Carters to Aussies , good food in the mountain resort.

[@Showup581]

You are an absolute gem Andy, as a fellow kiwi I am very proud of you brother....hi Caitlyn, loving the vino section. I love a merlot, if you drink merlot can you recommend a bottle to try

[@bertmacdonald337]

Heyup chaps! Ruby Murray was a popular singer from northern Ireland in the fifties and sixties. When going out for a curry with mates on a regular basis we`d call it ruby thursday or ruby friday or whatever day it was, after the Stones Ruby Tuesday!

[@tylerblind07]

I really enjoy the vibes of this series of videos. Love Babe's wine part too! To answer the Andyism question: He says "seal" rather than "sear" sometimes. But other times he says "sear"!

[@joelvankalken6162]

Same same!! 👍🥂

[@mwkozowski]

A visit to Canada would be wonderful. I expect you would love Vancouver and British Columbia in general. Exquisite beauty, stunning scenery, and wonderful food. Some of the best Asian cuisine in North America.

[@rainbowvein]

I know this isn't a recipe video but having never made a curry from scratch before I thought - why not? So thank you, from the other side of the world in Wales, your videos or all kinds are encouraging me to branch out and learn how flavours work together. I followed this roughly and it worked a treat - my first home-made curry!

[@NatalieReed-zz7bm]

Loving this content! Andy you mentioned you love a good “ham and salad sanga“ Aussie classic, so simple but delicious! I’d love to see a short on how to layer the best “ham sanga” I love beetroot and tomato in the middle so it doesn’t go soggy but then they slip apart and the whole snaga is destroyed 😂 give us ya tips!

[@fisheater844]

First time watcher of this channel , love the laid back presentation from you both probably enjoyed it more than your “what’s for dinner/ lunch” station. Regularly try your recipes always great. Thanks ❤

[@JustinfromNJ]

This was an absolutely perfect watch for my lunch break.

[@robertalexander9979]

Love his hat tho lol love your cooking shows and that thanks Andy and your wife

[@holgerpenning9144]

Love the name of the cider "Huntsman cider"; inspired by your Huntsman Spider? Greetz from Germany

[@andycooksbackofhouse]

I would say it's inspired by the iconic Huntsman spider

[@susana9934]

Quebec is beautiful but it depends on where you go because not everyone in Quebec is welcoming. Banff is gorgeous in the summer or winter and if you’re looking to sight see and be in nature it would be the perfect place but it doesn’t really have a lot of food variety. I’m from Alberta so I love when people come to see Banff or any other Albertan city. If you do come to Canada you should definitely try some Iraqi food or any other Arab/middle eastern food because we’ve got a lot of amazing middle eastern restaurants. I know there’s a lot of Iraqis in Australia and wanted to know if you’ve ever had any authentic Iraqi food. Much love from Canada 🇨🇦

[@orelperez7872]

my favorite thing to see on KZbin good job!

[@djsteviet8014]

I made this for dinner last night. A bit ambitious on a week night but still had dinner by 8. I have a cheap glass cooktop so heat control is a bit of a challenge. The water thing is an amazing tip and I got a good result with the onions although it took a while to cook down with an equally cheap wok I bought at Coles. I think your teaspoons of spice are quite generous - or I was a bit timid - I'll go harder next time. 🙂Tasted better the day after for lunch. Great video as always.

[@samblandford6858]

I love the love of F1, only just gotten super into it over the last few years but it's great. F1 and cooking are both great hobbies😄

[@sonjad321]

Andy and Caitlyn appreciate Y’all for the Video’s keep them coming please love the content 🤗🥰🤗🥰🤗🤗

[@scottharrison5971]

Hopper. It's called a hopper. Love you guys. Squirter!

[@PK075]

Ye same as you guys I lost my job in construction for 9 months and that’s because I refused to get the you know what. I have since been welcomed back to my old job and the rest is history. I love watching your videos and have learned a lot 👍👍👍💪

[@joelvankalken6162]

Love these vids guys!! Perfect Sunday night chilled viewing. 🙏 Andy why do you only use the gas hob when the induction would seem more suitable to some of your dishes? Please keep these relaxed sessions with you both going! It feels like hanging with friends. 👍🥂

[@joelvankalken6162]

Ah you’ve just answered my question haha. So another if I may…..what salt is in the white container you use? Is it flaked salt? Or smaller grain cooking salt? Thanks!! 😊

[@mariankay6482]

He actually said why he doesn't use it in the videos, in this video. It creates a bad sound in the microphones. Go back and listen to that part, again, and see if you don't hear that. 🙂

[@andycooksbackofhouse]

Good question! It's because the magnets in the induction plays up with our audio in videos. I still use them but it's easier to use gas when filming.

[@jamollify]

Ah... as a Canadian Quebec (Kwah-beck) is stunning. Toronto, food is great... the city is a great place to... use the airport. Whistler (or any other mountain town) be prepared to meet a bunch of Aussie's, Kiwi's (nothing wrong with that), and Bro's on a stag. Check out Vancouver Island, Canmore/Jasper (for the Rockies), and the Maritimes for Canada's highlight reel.

[@jotmateja]

Love how home feel like ❤

[@ApeStorms]

Love the format, Great curry!

[@GB-cm6yy]

The demise of Norton St in Sydney is testament to how hard the industry is doing at the moment. You could fire a cannon through Leichhardt these days and not hit anyone 😢 Glad you were able to diversify and have made a success of it. Loving your content and wish you continued success

[@johnnyfive8377]

One good thing from Covid for the industry was how the people who rode it out and managed to stay in business did so by sideshifting and adjusting their focus to food delivery Apps and meal preparation arrangements. They fought hard no doubt and showed some serious grit to ride it out and come out the other side still in business.

[@antonisconstantinou7422]

An other excellent video chef ! 👍❤️👍🙏 Can I request that you cook Greek cuisine please? I would really like to see your take on Greek Fricasse 👍

[@RedBalloon88]

Handy Andy! Love the food

[@serg918]

these don’t obviously get as much traction as the main channel stuff, and i know you guys don’t want it to but i really love watching these

[@kelseymull113]

Very layed back and easy to watch, love your videos! VIC

[@andywkeith]

If you're coming to Canada, Montreal is where it's at. Joe Beef! Also, in the summer Eastern Canada (NB, NS, PEI, NL) will give you the best seafood you've ever tasted!

[@vLawcity]

What are your top three lazy dishes to whip up on a weekday? Or maybe more applicable to when you were working a scheduled job where you couldn't make your own hours Appreciate the content, cheers from NSW, family has been in the restaurant industry for 30+ years

[@biggsy..215]

I'm in Canada at the moment...finished the east now the west absolutely beautiful. Alaska next.😊

[@Sifaka1104]

I always wonder about alcoholics and having food with alcohol in it. I know it gets cooked out but does it make you think twice when cooking? I ask simply because I've seen a few of your videos where you use wine in your cooking. Just curious :)

[@tacychristensen4846]

mashed peas and irish stew. martabak manis

[@bossatronking3426]

Andy I was a violent angry drunk and quit(in1987) I "get it" 10000% respect your open and honest statements.

[@angelagasparithompson3995]

Congratulations on your sobriety. You’re amazing!

[@simonbate6565]

Hi Andy & Caitlin - on the subject of places to eat - you should try Philip Johnson’s E’cco Bistro in Newstead the next time you’re in Brisbane. Great channel guys - keep up the good work.

[@mdharrisuiuc]

I made this tonight, only subbing the chicken and beans for chickpeas and potato as that's what we had. So good, the blender trick makes the gravy so smooth and luxurious. Previous iterations of 'low effort curry' typically have us picking bits of cumin and coriander seeds out of our teeth. Tastes fine, but the texture is lacking. The blender totally fixes that!

[@Andy_M986]

Vancouver and British Columbia are stunning, Toronto is far too big,bit had some really good ribs there. Horseshoe bay,and Harrison lakes in BC,as well as Vancouver Island, awesome Haddock and Chips there.

[@BenHughes07]

Loving the Welsh mention about cider 😂

[@loisskiathitis8926]

👏🏻 looks delicious! Thank you!❤

[@bheppes]

Vancouver has lots of great seafood ... and a pretty good Arts scene.

[@thebiglimey]

A nice chicken Ruby Murray and a cider is an underrated combination.

[@andycooksbackofhouse]

It was so great together!

[@MischievousACR]

I love these raw videos, lol. Blender going, and it wasn't cut out of the final post lol.

[@rtaardvark8086]

Love you two! Andy, any good recipes for us diabetics?

[@Whoisthatmatt]

Andy Cooks Fan Club for the broadcast channel? What’s your favourite protein to cook with and favourite protein to eat?

[@ClarkDroneFilms]

Andy's some spice, very nice, curry in a hurry

[@Babadook50]

Excellent

[@rigsbyrigged1831]

The second you said Senna followed by Lewis Hamilton and Daniel Ricciardo I subscribed. A fellow cook (I am not a pro) and F1 fan 🙂 I am pretty sure you could get a gig doing hospitality for a team at a race. They often use top Cheffs: I always figured my shepherd’s pie was pretty good, if not the best. Then I saw your video and used your version for inspiration. Finding out my shepherd’s pie was pretty good, if not the best. Though yours was really good. But I have gone back to my own recipe.

[@1973JasonT]

My go to locally is Amalfi Pizza & Pasta Murrumba Downs Awesome Italian and I have not yet come across a dish I didn't absolutely love. I always order extra lol

[@madsjean]

I sit and wait for these videos now. Lil routine!

[@haynepapi]

LET’S GO TIMMY BOY 🎰🎰🎰

[@pauljordan1457]

Andy. Here’s possibly an interesting question for you to consider and give your view on in general. Being as you now, could be viewed as a ‘TV’ cook, in your opinion, how has the idea of the tv cook changed over the decades, baring in mind it was changed by the great Keith Floyd? I heard you mention his name I think a couple of videos back. Paul.

[@stevewebb2877]

"Hey Siri, End Timer"... That's one way to get my 3x iPhones and iPad to come alive! Cheers for that Andy! 😂 Your next challenge... "Hey Siri, play Baby Shark..."

[@andycooksbackofhouse]

😆

[@WhiteMisty]

Sat down to my Sunday meal and this was uploaded 3 minutes before. Fantastic. I used to love cider but now that I am older I can't handle the sweet. Is this dry for real. I learnt this week to keep my opinions to myself. Great format I think this is going to get a lot of viewers in.

[@PCRoss2469]

Yep it’s very very dry

[@andycooksbackofhouse]

It is very dry for a cider

[@joannebohan2243]

Love Hal frezi and even vindaloo

[@codedognz]

Hey guys, apologies if this has been asked or mentioned before, but do you guys chop meat and fish on that big board on your bench? If so, how do you clean it afterwards?

[@socalmx255]

Where did you get that cider glass? I love that ribbed design. Much love from the US ☀️🌴

[@Farmer_Jack]

Andy, how do you compare NZ biscuits vs Australian biscuits? What are some of your favourites from each country?

[@chichibangbang3667]

Very nice to see that "caramelized onions" took longer than 5 minutes that some KZbin cooks claim. Wonderful Q & A content. Why did Andy switch servings at the end? 🤔

[@patricedenice5592]

i was wondering the same... I reckon he liked the look of hers better!

[@andycooksbackofhouse]

her serving looked bigger 😆

[@iiscytherii9984]

Much love from NZ

[@m.theresa1385]

O.K. then. I very much love a noice curry-in-a-hurry (especially with plentiful quantities of onions :)) I’ll definitely give your recipe a try . This sauce looks like it could easily serve up with chunks of fish sticks, (or with dino’s 🦖🦕 ;)) It looks like it’d be tasty with that cider . Cheers!

[@joannebohan2243]

Your content is so impressive real personal and functional and expert ❤

[@thejugshow]

Have either of you ever had a traditional poutine with the cheese curds? Find them everywhere in canada

[@dmrk1240]

tim hitting 1mil+ in winnings was legendary!

[@MoonstoneSummer]

Have you two ever been to Boston and/or Massachusetts? Also, was Andy ever interested in earning a Michelin star? Great video as always! This channel is my favorite ❤️

[@Baelfyr]

I would say Kangaroo is too Australia to what Deer(venison) is to Europe/America.

[@O_Dingo77]

how do you clean the chopping board. Hot soapy chux or sponge? pour a boiling kettle over it? ;)

[@michaelbekker9901]

New zealander living in Australia. Come visit Cape Town to complete the Tri Nations. Still waiting on a Bobotie video 😊

[@triciar6903]

Question. Which famous chef would you like to cook with or spend an hour with and drill for questions and techniques, dead or alive

[@Andrei_K1G1K]

I'm with you on microplane, but what are your thoughts on garlic press and thoughts on crushing garlic with the back edge of the knife ala Jacque Pepin?

[@dianebordeaux9115]

Thanks so much for answering my question today! ❤ (what does back of house mean?) That terminology's fascinating to me!

[@patricedenice5592]

Front of house -- wait staff/host/bar... back of house -- kitchen! Basically who do the guests see

[@Flippa_93]

What jars do you use for your spices? I've been struggling to find decent but reasonably priced ones for my cupboard

[@shonarichardson3544]

I don't know if you do shout outs but my husband (Scottish) and I (Aussie) live in Glasgow. Since we've had our 6 month old daughter my husband has been watching your videos diligently and improving his cooking skills as we can't go out as often. My daughter and I are currently in Brisbane and he is home alone missing us and keeping busy watching your videos. It would mean the world to him if you did a shout out to John Burns in Renfrew! Thank you from me too, I'm getting the benefit of all your cooking tips :)

[@GringoLoco1]

Congrats on your sobriety, Chef 👊🏻 Long story but I met Senna and Prost at the inaugural (and short lived) Phoenix Grand Prix (1989). May 1st is always one of the saddest days on my calendar

[@Mariella-gd6wr]

Katlyn please try silver medal One Road Shiraz from Aldi. Honestly for 8 dollar wine it outshines 30 dollar any day of the week. Good with meat, chicken, pasta and cheese.