How I Cooked 10 Pounds of Citrus

[@JujFuj]

Andrew needs to accept that he’s basically an old man living his best retirement life, just living on the richness of life

[@zephyr6927]

no replies?

[@keps3934]

@@zephyr6927 yes no replies

[@zephyr6927]

@@keps3934 I have been convinced that there are, in fact, no replies. Thank you.

[@maggieskilbred8883]

here is another reply

[@elliedemetriou6557]

what made u think he hasn’t accepted it? and imo he doesn’t look that old and definitely not in the proper age to retire

[@somnamla]

I love how instead of using voice over, Andrew just stands there and talk.

[@scotttan4333]

His story telling through body language and intonation is so captivating

[@angelicadasilva6479]

Honestly, I prefer it this way!

[@otherssingpuree1779]

It feels like a well produced TV cooking show but still personal.

[@junoripy]

@@otherssingpuree1779 Well put :)

[@emmahenderson6657]

Using 10-15 pounds of eggplant could be interesting. Eggplant is a really versatile vegetable. Because of my middle eastern roots I love making stew or roast salad with eggplant but I would like to see how I can use it different ways. Thank you for the series, I enjoy learning and rediscovering the ingredients we use a lot. It is amazing how appreciative of the food this series is.

[@sarahr7890]

Great idea! We make a fancy eggplant parm that you bake & stack in blocks. Perfect for Andrew.

[@dothmotherknowyouwearth]

I love eggplant. I’ve had a ton of Chinese dishes where eggplant is in stews, stir-fried, etc… and I would love to see Andrew do something with eggplant.

[@BurmesePeacockArts]

Please make Burmese eggplant curry!

[@CemreA]

in my country there are also eggplant jams! its really interesting

[@dothmotherknowyouwearth]

@@BurmesePeacockArts that sounds amazing Curry is so good

[@DemonFromMel]

I would love to see what you can do with mushrooms next! There are so many kinds of mushrooms what can be used in so many different ways it would be intriguing to see how you use the different varieties. For example lobster mushrooms that actually taste like lobster!

[@BlackIronHero]

Not sure if he read this or if you're a future-teller but hey, mushrooms! :p

[@ainemarlow3709]

Andrew I’m obsessed with a new thing every month, I’m candle making, then I’m bread baking them I’m trying to perfect a gymnastics split 😅 this series speaks to me so much and you are a delight

[@pear-7204]

The screams adhd haha - ik cuz I have adhd

[@katyv9716]

What a wonderful sentiment! I'm totally the same way, especially with arts/craft stuff :) As the saying supposedly goes; Jack of all trades, master of none- better than a master of one. May we continue to follow our many passions! :D

[@simplelivingthings]

@@pear-7204 not necessarily! Sometimes you just gotta try new things!

[@zorhaax]

how old are u may i know? im just curious that will i be like u as i was in my school years bcs gosh ik its not my first time in college but i feel so bored and empty. i want to learn different things too like what i used to do!

[@liyahdejesus8999]

@@zorhaax I’m in college too! It’s especially hard when you’re so fixated on grades and trying to meet people or even if you have a part time job to top it off. If you have a car, or know someone who drives, you can always check out places in your area to dip your toes in and find out what you like! There’s candle making places, art classes, dance classes, yoga lessons, really value and romanticize your life. It’s definitely what kept me sane.

[@MegaMeg117]

I’d love to see 10 lbs of root vegetables. I know we’ve already seen potatoes and onions, but this is a great time of year to feature these awesome plants. Seeing the many preparations of things like radishes and beets and the more unique (in the USA) ones like kohlrabi and rutabaga would be fun! Plus, it gives Andrew an excuse to eat a lot of pickles.

[@stephaniecaudill7920]

⅞⁶⅞⁷6⁷6yy⅞⅞⁶6⁷⁷⅞⁶

[@Marvin-gb7ir]

Oh man this would be awesome. Love me some beets

[@musicfeedsme100]

Parsnips! Turnips! Leeks! Celeriac!

[@emmahenderson6657]

Beetroot pleaseeee!

[@mollyscozykitchen4693]

I now really want to try a Buddha's hand. Andrew is really good at describing foods!

[@maplelump]

I'd love to see you take on 10lb of carrots because they're so versatile!

[@bosnajwzify]

At the end of the video he will be as orange as Donald Trump

[@_MC529]

@@bosnajwzify nobody laughed

[@lilywalker7499]

"This is a kumquat. The outside is sweet and the inside is sour!" You should try dried kumquats, it has that additional sunny flavor and it just becomes a warm ball of sour-sweet

[@saraconway8053]

I love how nice andrew has become over the years. He was such a moody cool guy in the start on worth it and tasty now he's all humble

[@aurifulgore]

40 seconds in and I am reminded why I enjoy your videos so much. The pure JOY when munching on the Buddha's Hand so casually. Thank you for your fascinating and wholesome viewpoints and videos.

[@faredsharudden]

This is by far the best episode so far from this channel just because i love everything lemons and oranges and whatever kind of citruses that exist in this world! I love a very good lemon cake!

[@nabilsaufi5180]

Agree

[@AndNowIJustSitInSilence]

I love how poetically philosophical Andrew's food adventures sound

[@christoslefkimiotis9889]

The salad with the onion and oranges is very ancient, the Mycenaeans in ancient Greece would eat this salad, with some olives and salted fish ...but all know the classic Greek salad... ... I like the Negroni addition...as a citrus use (my favourite cocktail)

[@abbeysmith8686]

I like Andrews's videos because he doesn't yell or talk really fast like others. His videos are so entertaining that he doesn't need to act like that.

[@latlatko]

the lemon posset also goes very well with candied fennel. simply slice fennel thinly and simmer in syrup. serve on top. this goes in the same flavour profile as the citrus salad but sweet instead of savoury.

[@jakeglazzard4173]

Andrew should take this idea and run with it.The respect you have for each and every ingredient is so inspiring. Not to mention the level of quality regarding the video itself. I absolutely love seeing a new episode released! Keep them coming.

[@Stagonas]

I must say, the augolemono was spot on! Just a minor clarification: augolemono (literally meaning egg and lemon) is actually a "sauce", not a dipping sauce but more likely a cooking one. The dish shown is a beautiful kotosoupa augolemono (again, literally chicken soup with egg lemon sauce). You can also find more recipes using augolemono in Greek cuisine as well as Balkan cuisine (if I am not mistaken).

[@DimT670]

I literally just left the exact same comment I'd like to see his reaction to seeing someone using augolemono in a fish soup which is concidered a little weird even by Greek standards 😂 Also someone should tell him to just use a shaker cup with a cap instead of a whole bowl. So many dishes for no reason

[@luluseatowngetdown6251]

I have a question about Greek cheese!

[@bestnarryever]

As a Brazilian, I felt obliged to comment and celebrate the caipirinha! Hahaha it’s very loved, specially by foreigners The traditional one is made with lime, like you did, but over here you can find it done with many different fruits, specially one that was not featured in the video (I believe due to you guys’ conception of citrus) but passion fruit! Passion fruit is a national treasure and many love it in the same places you find lime (lime is more popular here then lemon) Glad you liked it, Andrew! Here’s my recommendation of something for you to try on your own: Mousse de Maracujá (passion fruit mousse - the Brazilian version of mousse of course), very easy!

[@sarah.4086]

yessss

[@lightbirdopoulos]

Just a small correction: "Avgolemono" is not the soup's name. It is something we add , mainly but not exclusively, on soups (beef, fish, chicken). To be exact "Avgo+lemono" means "Egg+Lemon". So concluding the dish you otherwise perfectly prepared is called "Kotosupa Avgolemono" = "Chicken Soup with Avgolemono" 🙂

[@andydrewj80]

Thank God I know now...

[@JenniferJadeKerr]

Immediately adding lemons to my grocery list so I can make the lemon rice soup and the posset. I love these videos.

[@bd-fb1ul]

The upside down citrus cake looks gorgeous. Might need to make that sometime

[@kostaszachariadis7776]

really good avgolemono soup. a tip i learned from my mom, whip the eggwhites first, then add the yolks, lemon, and temper it. gives an awesome texture

[@raffettoman]

Many people make food look good and delicious but with Andrews voiceover and style of filming, the food looks so sexy even when its the simplest things.

[@woofslikejagger]

Andrew has such a great voice and is so well spoken.

[@dieggo_ragu]

You have no idea how much time i've waited for Andrew to make the aguachile or even talk about it when the worth It guys were reacting to their favorite videos. That fish taco video has been my favorite for a very long time cuz' its all mexican flavors, cuisine and technique. As you may have guessed i'm mexican, and this makes me very happy. Thank you so much Andrew.

[@keithmullins6672]

Since you saved that white meat of the chicken, you should have put some of that (cooled) broth in the same container to keep it moist and juicy. I do this is zip bags when I boil a whole chicken and shred it and then freeze it for later - I always put the broth in 1/3 of the bag to keep it from being so dry.

[@natalinegloriana3430]

Good tips!

[@maitreyeekushe5906]

I love this series please never stop ❤

[@christianhenrriquez1354]

Loveeeee the various Latin-American recipes. I’m so happy to see you explore different cultural cuisines!

[@ARULA_]

I’m a bartender; we additionally rub orange peel around the rim of the glass before serving a negroni - the orange oils infuse into the drink and create a wonderful aroma. Love these videos x

[@juliashen4045]

“i like to force my way into learning how to do something without the correct tool” i love this man

[@tpn1110]

Celery, fennel, and fruit salad is severely underrated! Will take it over a leafy green based salad anyday.

[@mArinAnObAkA]

Am I the only one that was salivating trought out the all video, not just because everything looked good but because of the thought of the citruses ? >

[@Raina111111]

I love this series. I'd love to see stuff like Broccoli, Mushrooms, Beans, and definitely other fruits. However, what I really want to see now is something like milk. Maybe a meat. It'd be a nice change of pace to see an ingredient that we don't grow.

[@konjkonj123]

Personally an issue with doing a meat is it’s a pretty restrictive episode in a way. I can skip through dishes I won’t eat but making it stomach wrenching to watch a whole episode? No thanks

[@Raina111111]

@@konjkonj123 Then don't watch that episode.

[@Minty_798]

A meat would be an amazing idea! Maybe something like duck or pigeon would be unique to do

[@johnnyerdoel]

co-sign on the broccoli right here!

[@bridgettes5653]

I love how the citrus is front and center of all these recipes -- drinks, savory & sweets. Your effort & creativity is so clear in these videos. This was one of the best so far!!

[@_chatjin]

I love how Andrew convinces me that something taste good even if I haven't tried it at all. Love the explanation/background info he adds while talking about how the dish is cook. I love how every dish/drink is a representation of the main ingredient. I looooove this series. I looooooove just seing Andrew talk about food.

[@manda4134]

I love the way Andrew describes food and flavor, it plays so well with Adam’s camera work that I end up being completely absorbed :) love the videos, keep it up ATE!

[@staticsight]

The way Andrew made that lemon twist drove me insane LOL Take a pairing knife. Hold your thumb behind it + underneath it to stabilize it. Nick the edge into it, for only as wide as you want the rind. Lightly slice the twist out, adjusting the knife height to make sure you maintain the width.

[@corachap2979]

I find it so cool to see this today because I'm actually about to take the train to Menton in the South of France where the annual Fête du Citron is being held for two weeks. It's basically a citrus fest with parades and decorations made with citrus and all

[@rhot2012]

This reminded me of the jar of Yuzu Kosho I have in my refrigerator. I learned about this condiment a few years ago and got some from Amazon. It is a Japanese yuzu and chili paste which is salty, citrusy and spicy. Although I have not found any recipes I use it with meat, salad dressing and recently say that it is added to soups and ramen broth.

[@deannaatkinson3004]

My yuzu koshu is nearly gone. Need to track down a new jar. It is such a great condiment.

[@philthycoder]

You really happened onto a gem of a format here. I've watched all of the "how I cooked..." videos, and they've all been interesting while imparting some practical information about ingredients that many of us have likely avoided due to unfamiliarity (or at the very least haven't explored in any deep way). Your presentation is great, keep these going!

[@FlowingDown]

Broccoli, Mushrooms or other fruits might be nice. I've heard black pepper goes nicely with strawberries.

[@johnnyerdoel]

co-sign on the broccoli right here!

[@Sam-de6qx]

Hey Andrew, for the next videos maybe try cooking Mushrooms and Carrots cause there are a lot of varieties available for both of them, plus as ingredients they are super versatile. As a slight curveball try cooking with Coconuts, there are different varieties and I'd like to see what you come up with.

[@acatnamedm4529]

Love this show! I just discovered making citrus sugar & salt. Take zest and add to salt or sugar. Shake to combine. I had a box of oranges and hated to see all that zest go to waste when I just wanted an orange.

[@jezebel324]

Every single dish Andrew makes is always creative, artistic, beautiful, interesting, and I can’t say that about any other chef. Haven’t found a single dish I didn’t want to try.

[@dariustang9670]

Andrew has a skill for describing the flavours he experiences from the food he makes, it's actually quite incredible.

[@abigailruschaupt7]

I love this series so much! The only thing I want to note is that you can appreciate the subtlety of lemon in a martini when you twist the lemon over the glass so that some of the natural oils are on the rim and in the glass then add the alcohol! It’s life changing ♥️

[@loraleiffxi]

I love this series so much... Video hasn't started yet, but I'm settling in for some good stuff!!!!! Keep em coming!

[@Selene666]

I'm not gonna make any of these, but I love seeing Andrew make and explain things. So relaxing!

[@atchayatg]

i miss this channel so much. all my favorite people at buzzfeed in one place. i cherished each upload since the beginning of ATE. this video was in my feed again today and i misread the "posted 1 yr ago" as "posted 1 day ago" and was so glad that y'all were back. only to realize momentary happiness... now long gone.

[@russergee49]

Avgolememo is such a great comfort food. You made it perfectly.

[@ScottBot2000]

My wife and I love your bulk food series! Your KZbin has totally filled the void of not being able to watch any more new Worth It!

[@ktj723]

Andrew, I thought you might be interested in my favorite savory citrus salad, very similar to the one you made. Prepare cara cara and blood oranges in the same fashion as your salad, arrange on a bed of tender bitter greens, then top with very thinly sliced shallots, halved olives (like niçoise, nyon, or kalamatas) and drizzle with your best olive oil. No need for a vinaigrette, its like the oranges and olive oil combine to make a vinaigrette in your mouth!

[@helenr.9842]

This might be my favorite series on this channel! I just love how creative you can be with one ingredient and explore different cultures with the great recopies

[@_Moe]

I adore the way Andrew talks about food. From his cadence to his word choices. I used to watch Worth It high and would just close my eyes and listen to his calm yet passionate descriptions of food. Very relaxing.

[@angelalucero6269]

Ahh the Buddha's hand would have been perfect to make into candied citrus since it's pretty much just peel!! Missed opportunity. I love making candied citrus. I thoroughly enjoy this series regardless!

[@whatskraken3886]

this is gonna sound weird but I come back to watch his reaction to the buddha's hand. it's such a pure and visceral expression of happiness, it instantly improves my mood

[@JordanTsouramanis]

The fact that Andrew made avgolemono (and it actually looks legit as well) has cemented this as my favourite food channel. Well done Andrew, amazing work!

[@AkiiraMatsumotO]

I’m a very pleased mexican looking at that carne asada taco! Lovely adobo (not the most traditional as Andrew said, but still), corn tortilla 👌🏻 (not flour! Thank you!) cilantro, onion AAAAND freshly squeezed lemon juice! 🤩 i love how Andrew is veeeeery commited to food and has learned sooo much ✨

[@yannikin]

Thanks Andrew and team! Wow how amazing this video was. Cannot believe how much work you did in research, shopping, testing, cooking and editing just for a single video. Amazing!!

[@elwin1654]

Wow, these all look so amazing! For future ones, here's some suggestions: red lentils, pinto beans, rice, chickpeas, avocado, pork ribs, chicken thighs, red & green & yellow peppers, bulgar wheat, buckwheat, corn, bananas, apples, strawberries, and eggs. I'd love to see any of these!

[@Kay-rl9zw]

These videos are so visually pleasing as well as very educational when it comes to cooking and i love it.

[@bingboyify]

his kitchen looks so good, modern, simple, but also cozy and natural.

[@Winterknows]

I would really like to see you come up with one recipe an episode of your own, you are such a great cook.

[@WARRIORinWORSHIP9]

These videos never cease to amaze me. Andrew, you’re so dang knowledgeable, and something I aspire to be as a home chef. Thank you!!

[@micaelarunciman1114]

Yess!! So happy to have some peruvian representation over here!! Would love to see some more peruvian cuisine on this channel :)

[@lianneadams6260]

I love the maturity and detail Andrew puts into his videos.

[@aaryakakad8917]

this just gave me so much happiness , because my love for citrus is SO MUCHHHHH

[@chanowol4700]

andrew I can’t get over the way you talk and edit the video it’s so soothing

[@infinitetimes]

this might be the most recipes in one of this series’ videos yet

[@nolatamblyn1593]

I love this series! Andrew's always so creative with the ingredient he's using.

[@keziamickens261]

watching him cut the blood oranges and red onions was sooooo satisfying to me

[@nathanielfamisan1968]

Will definitely try some of these after having bought lemons. Thanks, Andrew! 😄

[@nmg6248]

This video is so lovely and wholesome. Wonderful to see Andrew explore these foods with such respect and joy. I need to check out the rest of the series now. Inspired to try these recipes, especially the cocktails 🥰

[@laurenperrin705]

Thank you for making these videos! It really challenges me to look at what ingredients I have and how I can utilize them. My first job was at a Jamba Juice and I had a ball making custom drinks and juices for myself and guests. I wish I had an immersion blender!!! I feel like I could make so many wonderful soups like you make. If I could choose the next ingredient for you to explore, I would choose either carrot or cabbage. I think these ingredients are often overlooked by me and I’d love to learn new ways to utilize them in my cooking. Looking forward to your next video :)

[@brent6565]

Of all the things you made in this video.....the one thing that caught my attention was the Buddha's Hand. I started looking for recipes. The one one thing that stood out was "Candied Buddha's Hand". It reminded me of the candied fruit you put in a fruit cake. In any case...not sure where in NC I can fund BH....but I must try it so my life will be complete. Many thanks for this video and all the other wonderful citrus recipes. (Glad to see a fellow Martini lover. Try a dirty Vodka martini next time.) Wahoo!!

[@guilhermeschaffer4548]

Awesome caipirinha recipe. Just as we make it here in Brazil. Best representation on our national drink outside of Brazil that I have ever seen. Cheers!

[@auchhaus]

I feel like all of these videos could compile into a Masterclass. Thank you Andrew!!

[@bestnarryever]

Really appreciate the effort you put into pronouncing foreign words correctly!

[@HungryBaozi]

One funny thing... I love how Andrew describes tastes and textures, I started to find it difficult to describe these in my own mother language.

[@OakBrewTee]

I constantly add lemon in my chicken soup and murichan ramen and most ramens honestly, it adds such a punch to my meals and I love it

[@felizegberink7850]

what is also tasty, is ban seared scallops with caramalized chicory, where you caramalize the chicory in a pan with sugar and orange juice

[@felizegberink7850]

edit: pan seared

[@headmltr6247]

this really quickly became my favorite series on food youtube

[@qualcosadinerd7471]

Hey Andrew! I love your videos and the creativity that you put in your work. Next time could you please have an episode dedicated to artichokes? I think that a lot of at-home cooks don't really know how to use this vegetable but it's so good! I deserves more recognition.

[@WildyE67]

These videos make me so happy during the week.

[@bidishamisra]

It's always so interesting to see Andrew do this stuff so that I know all the stuff I can actually do with stuff

[@adilenereynoso6868]

I'd love to get Andrew's autograph for his foodie experience and his acting/voice over skills

[@crimsonraen]

Thanks for another great entry in the series! These all look so great! :D

[@dishen4140]

Week 6 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices

[@jelletinny]

Wow, great idea! (I’m def not just saying that because they are two of my favorite desserts)

[@Meja.keciiil]

I don't know the Indian dish but that must be so good! Also, I really want Andrew's mom carrot cake

[@dishen4140]

@@Meja.keciiil thank you and please help me tell andrew

[@dishen4140]

@@jelletinny Become ries parfait apprentice😍

[@lifu._]

I love how you are cooking dishes from different countries.

[@galex03]

I have a lemon tree producing so much fruit right now. I’ve just finished making lemon curd and this video popped up! I needed more ideas!

[@lucassaito2842]

Caipirinha is my favorite cocktail, really happy to see it here

[@solidacid1337]

THANK YOU. I've been thing about filet mignon FOR 2 DAYS and I just couldn't remember what it was called, the whole time I felt like I was SO close to remembering. The moment you said filet mignon I just burst out a loud "THANK YOU" even though I'm all alone right now.

[@Pantha_04]

The Citrus Salad reminds me a lot of a salad my dad makes every Christmas. It's an orange kumara (sweet potato) salad! Just another take on a sweet yet savory salad!

[@PaulLoh]

Maybe you can do an episode on edible insects. My favorites are silkworms, meal worms, crickets, and grasshoppers. Of course there are many other varieties. There's quite an array of recipes you can make. I've had loaves of bread with meal worms baked in, salsa with ants, chocolate with cricket powder, candied earthworms, and chocolate covered grasshoppers. In Korea, I went to a buffet once that had crickets and grasshoppers on the line. Also, in Korea, silkworm street food vendors are everywhere. But they serve theirs hot. I prefer mine chilled in the refrigerator.

[@callmewaves1160]

You could have used the Buddha's Hand Citrus to make the citrus twist in the Martini! The Buddha's Hand citrus is usually very rindy, so you could cut one of the longer "fingers" and cut verticle strips and coil. Same concept as the lemon rind, just with a more unique style 👌

[@skariaxil]

Thank you Andrew. I bought several kgs of bergamots the other day for reasons, and now i know what those reasons are.

[@gearsdan]

Andrew, you really need to open your own restaurant. I've been so amazed at how much you progressed with food!

[@wombat6]

Fun fact: citrus is a family of plants where biologists aren't sure which variety is the original. The different varieties cross with each other so easily that they can't genetically determine which one came first and in what order the other varieties evolved from each other. But I'm not a biologist. They're all equally delicious, so I don't care.

[@JunipersLog]

Greek yoghurt, I’d love to see how out there you can get with yoghurt in general. I’m thinking savoury mostly.