How I Cooked 10 Pounds of Citrus

[@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 :)

[@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

[@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!

[@A2Ztigers]

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.

[@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

[@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!

[@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

[@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

[@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.

[@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)

[@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

[@JenniferJadeKerr]

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

[@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

[@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.

[@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!

[@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...

[@maitreyeekushe5906]

I love this series please never stop ❤

[@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!!

[@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.

[@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!

[@_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.

[@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!

[@christianhenrriquez1354]

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

[@tpn1110]

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

[@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

[@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!

[@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!!

[@loraleiffxi]

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

[@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!

[@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!

[@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!

[@russergee49]

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

[@anchoredtoearth]

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 ♥️

[@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.

[@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!

[@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!!

[@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

[@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!!

[@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.

[@_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.

[@nathanielfamisan1968]

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

[@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!

[@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 :)

[@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

[@bingboyify]

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

[@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 ? >

[@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!

[@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 🥰

[@chanowol4700]

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

[@WildyE67]

These videos make me so happy during the week.

[@crimsonraen]

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

[@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

[@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!

[@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.

[@lucassaito2842]

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

[@destinywebber5421]

I enjoy these series so very much. Beautiful job! As a gardener I truly love it. Green peppers or peppers in general would be a good idea. 👍

[@Callumlambizle]

What a wholesome smile

[@aaryakakad8917]

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

[@headmltr6247]

this really quickly became my favorite series on food youtube

[@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!

[@sheilanaduriak1269]

Wow. Many great recipe ideas. Thanks Andrew.

[@Kraggelhaus]

This video was great as always! I think you should do a citrus round two through since there is still so much to add: Limoncello? Moroccan pickled lemons? Duck a l'orange? Keylime pie? Something lebanese?

[@louiscouperin3731]

seconded

[@lynnewolfe7965]

In South America, Leche de tigre is the marinade that they marinate seafood in for seviche. They serve it by the glass. And it is delicious!

[@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.

[@keziamickens261]

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

[@avantikaarvind4725]

great video andrew! you should do mushrooms next! they seem very versatile and i'm looking for ways to cook them apart from sautéing or boiling in soup

[@angelotripkos7567]

This one is your best one yet. Thank you!

[@infinitetimes]

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

[@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!

[@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.

[@SummonerGER]

Absolutely surprised me when Andrew mentioned Avgolemono I'm greek and completely forgot about this dish myself, did not expect this mention!

[@LenaConH]

I've had my eye on that chicken lemon soup for a while now and I just made it today and I have to say it's absolutely incredible, will be a frequent one from now on for sure, so easy and so damn tasty, thanks for the recipe!

[@skariaxil]

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

[@lianneadams6260]

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

[@waitwhat9704]

By far one of my favourite videos!!

[@rosalievandergaag6528]

Hi andrew, maybe you could do eggplant (aubergine) next time :) I always think it is a vegetable that gets overlooked to much.

[@adilenereynoso6868]

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

[@auchhaus]

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

[@AaallyAbb]

I've been enjoying citrus lately. I made chicken piccata for the first time - tasted at the end & was scared that the lemon would be too powerful. But it really mellowed out after a bit more cooking! So yummy. Still hoping for a Mushroom 🍄 episode 🙏

[@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 👌

[@juiceboxbento]

Gee Alberto, this white fish and yellow pepper paste sauce is really great. What's your secret ingredient? Alberto, about to absolutely rag on his buddies: "Okay, so you're gonna need a tiger-"

[@Abhi-wl5yt]

This is a great episode ATE team! I request you to consider doing eggplant/brinjal/aubergine in an episode. My suggestion for the eggplant dish would be Guttivankay.

[@bestnarryever]

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

[@juliegear6934]

I have added lemon to my chicken soup for years! Really adds a nice element.

[@christinamatzen4214]

Citrus is one of my favorite flavors. I’ll definitely be using a bunch of these recipes!

[@MrHut01]

I don't know how, but he somehow achieved a different kind of virtuosity in cooking; it is just beautiful

[@jasmia6146]

Three drink recipes in one episode? Yes please!

[@JohnHausser]

Another good video great 👍 Cheers from San Diego California

[@FlagCutie]

I'm so glad mom and I had decided to make ceviche for dinner already because Andrew enjoying that aguachile totally made me crave seafood.

[@i_dunno_guys9930]

Would you ever consider explaining how to light a charcoal grill? I haven’t been able to find any good tutorials and you describe things so well

[@michaelglawion3075]

Hey Andrew, one i would suggest, as a small family part time dadchef, is grounded meats, wich is a great leftover but has so much potential, you can enrich the meat in so many ways and the way it absorbs flavor is just a fun experience. lovr and dig this series keep it up :)

[@LiamHagan]

"Also, here's a kumquat" is how I'll be finishing every conversation from now on.

[@wyllmRox]

this is such a great series

[@jerrycapizzi2081]

Always love these videos because it exposes me to such exciting new recipes. I'm collecting ingredients for Aquachile tomorrow!

[@lifu._]

I love how you are cooking dishes from different countries.

[@ayeshasiddiqua7217]

I liked the video before I even watched it, because I knew i would definitely love the video ❤️

[@LPdedicated]

I love this show! Normally I'm pretty adventurous with recipes, but this inspires me to utilize common ingredients in ways that I might not think of. :)

[@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