The First Meal Andy Cooked For Me

[@ian3314]

This has become equally exciting content as the main channel. So chill and fun. Keep up the awesome job guys.

[@dezrtroze]

For me, it might be more enticing! Love the intimacy ❤ and insights.

[@andycooksbackofhouse]

It's much easier to make than the main channel as well. Thanks for being here!

[@casroppe9676]

I love the back of house videos, they're so chill and relaxed!! Hope you keep these going

[@andycooksbackofhouse]

Thank you for watching!

[@oathotchocolate3488]

Big fan of andy! From the sound, he’s very knowledgeable, humble, patient, and every video/clip just showing him as being himself, not trying to be funny, not trying to be someone else.

[@myturbulance]

Interesting. Andy made super quick videos and this is how we met with them. Now they make real time meals and I love to watch it. You guys are just so good. Thanks and keep going

[@DavidVarmette]

I enjoy this format and your wife's commentary. I get her perspective and yours, as I am the cook and my wife just wants to be lulled. I enjoy watching you cook in real time. Your wife's enthusiasm is mid, which is not an insult, it means she keeps you in check, which is perfect. Keep the content. Haters can f-off. Love you guys.

[@kevin5073]

Southland yams and parsnips that have had some good hard frosts on them in winter are absolute heaven. My two favourite roast veges.

[@istvanbagi2811]

This video is so chill. I love it!

[@moyralouise7123]

We were both so nervous 30 plus years ago on first meal that we couldn’t eat 😂 same guy is cooking tonight and I will dig in ❤

[@adamyoung480]

Aloha. I used to puke taking my dates out to eat.

[@andycooksbackofhouse]

😆 it's the effort of the meal that counts

[@RunTheFlowers]

Love these long format videos, the algorithm will never be kind to them but here’s some engagement to help them along 👌

[@andycooksbackofhouse]

We appreciate it 😊

[@szubal]

These are so wonderful. Love everything else you do ... this is just ... lovely :)

[@CHOPSZOOKER]

Love these videos guy's. Chill with the music and chat. Winning!

[@labarbaroja]

Loved getting a glimpse into restaurant chef Andy with the tweezers and plating. Lamb looked wild delicious 😋. And the music giving the nice date night vibes! Always love y’alls content. Keep up the phenomenal work! Much love!

[@MoonstoneSummer]

I’m an American and I absolutely loved the cake video from last week! I thought it was so fun and funny! I had learned about that book from Tigga Mac, a phenomenal cake decorator who is an Aussie KZbinr and she’s made some on her channel. Edited to add: the meal and presentation in this video looked incredible! And I like when you two eat on camera - it adds to the relaxed and authentic atmosphere of this channel ❤

[@cjbaier]

thanks for sharing this. I learned a way to cook lamb and I love the chill hangout vibes

[@spellcaster7893]

I love the inspiration behind this dish!!! Thanks for sharing it . 🖤

[@natjenkins3891]

Absolutely love the videos guys!! If Andy ever fancies a masterclass video on plating and presentation that would be so helpful ❤️

[@johannesr8709]

5:53 love the knife tap on the board. For some reason I do that to haha

[@Jgc.99]

love the nod to flume, the flower is a collage of a photo of a lady!!

[@amcconnell6730]

6:46 Cooking tips with Andy (my name is Andy :) ) ... when segmenting an orange, you only need one knife slice per segment, not two. Cut out the first segment (two slices with the knife), then for each subsequent segment slice in just past the membrane then turn the knife and it will slide along the next membrane to guide the blade out. One motion, half the time, 10% better yield. :D

[@bhuvidya]

this is definitely the best way to cook brussels sprouts! so easy, so yummy

[@amcconnell6730]

24:24 Restaurant experience for the home cook - Find a restaruant with a Chef's Table, and pay for that experience. (A Chef's Table is an eating table set up in the kitchen, so you can watch the food being made in front of you as you eat.) You can chat to the chef as they expidite the meals at the hot station (work load permitting of course). I live near Luton airport, north of London, and "Paris House" at Woburn has a great Chef's Table experience.

[@Malryth]

I literally just discovered this channel. You two make a cute couple. Andy's food looks delish as always. I hope you two had a great date night meal out of it.

[@cassieoz1702]

We call those little yams 'oca' and seed varieties (for growing) are fairly easy to get in Australia

[@MrAnonymouscrazy]

This was a film! I can’t believe I didn’t know about your other channel. Now I’m relaxed and salivating.

[@VeyaMeow]

Drum n bass! No wonder I like your vibe, chef! 😄

[@ohsevenphive]

My anxiety goes through the roof when Andy uses the mandolin. Love the BOH channel guys!

[@CassTaz]

I have to look away. Love my safety gloves 🧤

[@MoonstoneSummer]

OMG same! I always get so nervous 😂

[@Andrei_K1G1K]

Take a couple of LARGE white or red onions. You can mix them for color/flavor combinations. Slice half circles thickness that you'd like to eat. 3 or so Habaneros (Habaneros are important since they have a special fruity flavor), 5 limes. A teaspoon of salt or so, freshly-ground black pepper to taste. One shot glass of white vinegar. Chop habaneros finely, squeeze the limes in. Lime zest is a plus from the limes you're about to squeeze. Put in a glass jar, shake around so everything gets covered well, wait for a day or so and your life will never be the same. Red onions take longer to knock the "onion" off them. Mexican grandmother taught me that recipe. You're welcome! When the onions get low, the juice makes an amazing cocktail mixer.

[@Kitkatrey]

Is this like a condiment then to use for a dish?

[@Andrei_K1G1K]

@@Kitkatrey Yes. It's great on anything. Burgers, tacos, eggs, whatever...

[@swisski]

I love those yams, split lengthwise, and seasoned with assertive spices such as cumin, coriander smoked paprika, salt and evoo,and roasted cut side down until tender and sweet. Also awesome as a raw salad, sliced thin on the mandolin, seasoned with salt and pepper, spring onions and evoo. They become floppy but juicy and somehow still crunchy, Delish, love our kiwi yams, especially available in the colder months.

[@Lucas_S91]

17:11 I'm currently (re)watching Mad Men. Such a great show!

[@rafadacosta1675]

Cholula is gold!

[@CassTaz]

Discovered it through Andy Cooks. My new fave condiment.

[@andycooksbackofhouse]

the best!

[@ThePatster93]

Dinner looks a treat, chef! Talking about cullinary school, im interested to hear your thoughts on the standard of apprentices and the state of TAFE lately. My old man was a cooking teacher for about 30 years (after years and years of restaurant and function cooking) and could see from the inside the downfall of what he loved so much due to budget cuts. He had dozens of past students and most of the comercial cookery staff pay their respects at his funeral. Happy fathers day ❤

[@daveawb]

As a long-time lover of your shorts, I finally found out that babe is actually Kaitlin, I have no idea why I didn't come to find your long-form videos sooner!

[@killua388]

Main channel worthy recipe, looks amazing

[@stealthywaterbuffalo4615]

love the chill vibe with you guys and Cholula, but i have a new love, El Yucateco chile chipotle salsa.

[@paulvenn4447]

Gosh darn you two are just the cutest

[@tinakerr2300]

love the video!!!!

[@padders1068]

Andy! Yes Chef! Looks amazing and still loving this informal format. Your lamb chops were amazingly well cooked, unlike some I had recently at a local pub here in the UK, which normally does really good food - meat was overdone and tough, and fat was not rendered - quite an achievement at poor cooking 🙄 Will be going back there, as the rest of the food is spot on, but wont be ordering those again. Peace and ❤

[@adriannarodriguez7138]

Enjoyed the munching out on camera you did in the last video. So many make the food take one taste for the camera and done. Actually eating the meal shows the enjoyment of the dish, not a sample for the camera. Beaides,any time a little food drops of the utensil, make me feel better about when that happens to me😅😅😅.

[@NigelAinscoe]

Awesome segmentation of those blood oranges. I shall steal that technique.

[@NikolaiaGrace]

I just watched the quesadilla video from a while ago, and I wanted to recommend Maricel Presilla's Gran Cocina Latina if you're still on a Latin American food kick. So dense, so interesting - there's a reason it won the James Beard cookbook award. Encyclopedic. Love these back of house videos!!!

[@mezame1626]

Kitchen tip for Andy .. throw a single skewer through your chops to help keep them upright in the pan to render and crisp the fat side then flip to the opposite inside edge for a bit then back bone side down to get heat into the bone b4 searing

[@Sabii_Wabii]

I know the target beets as candycane beets...also, I've never seen such a tiny yam before!! 🥰

[@dwjr5129]

Amazing looking meal.

[@joycestenson9910]

Beautiful. The lamb looks so good!

[@m.theresa1385]

Lovely meal idea Andy. So romantic 🥰 (besides, I love Lamb, beets , brussels sprouts.. ) your menu is delicious! That Pino sounds like a perfect accompaniment. Cheers! Edit: I must add.. I put off cooking a few times this week, then I look at this entire meal prepared in under 1/2 an hour and recommit myself to just getting on with it (with less fuss ;)). When I’m not in a cooking mood I’ll often simply make an omelette and call it a day leaving the meat in the fridge to age for another day.

[@andycooksbackofhouse]

That's awesome to hear, I hope these videos give you a few more ideas for meals under 30 minutes.

[@Lacey_Ann]

This has always been my question since the first video...... But the real big question that goes with this one is..... what was the first thing you cooked for Andy..... i know you basically never ever have or needed to, but I've always wondered if there's been any thing at all that Kaitlyn has ever cooked that wasn't just for herself or baked. Love you guys and been obsessed with this channel ♡

[@stephencook4577]

We go to Erbachers at Diddillibah. Very good vege store. It’s been there for about 50 years I think.

[@brettharper]

I watched the first 5 minutes at 1.5x and thought Andy was just straight vibing and super excited about this dish. Turns out he was….but not as much as I thought 😂

[@andycooksbackofhouse]

😆

[@johnygimo]

would definitely be keen for a video about your pans and opinion of cast iron vs stainless steel vs carbon steel

[@CassTaz]

We get yams in season all the time here in Tassie. Maybe because we have colder seasons?

[@davemaginness]

Longtime follower on your other channel, have watched a few off this channel now, can honestly say growing up the brussels sprouts were always cooked till the looked grey and smelt vile, cant eat them still. As a kiwi yams are one root vege that has never grown on me, but I guess we could never grow them at home in Canterbury.

[@hecklepig]

First job was pot wash in an Italian restaurant. 9 hours with my arms up to the elbow in hot water. Then another hour cleanup at night with minor food prep for the next day. It sucked but truly gave an insight into the kitchen life. But then after Uni doing culinary school. Here I am 30 years later writing cookbooks.

[@johnny400400]

Hi guys, love your work! Quick q’s; is this your main kitchen for day-to-day cooking, or studio only? And some deets on your chopping board please? Size? Custom made, or where can we get one? Cheers!

[@Kitkatrey]

Caitlin, I think you’d like Melinda’s brand hot sauce. They use a carrot base and it makes a hot sauce be more flavorful rather than just 🔥. Very smooth & mellow.

[@chrispomfret8592]

I love, love meat and fruit combinations. It’s not seen enough I think.

[@nathanleicht2649]

Love a good lamb chop, question fro Andy - how do you go about plating up dishes to make them look great, is it a vision in your head thing or just bung it on the plate?

[@joshuacrane8426]

love this! BTW what tweezers do you use?

[@michellelefevre2775]

EyeSpy a Solidteknics Pan? Good cookware. I have early releases of this brand.

[@redbulldra]

That kitchen is dope af!!!! Is that wall and countertop microcemented?

[@genevieveberge7663]

So good!

[@caseybrown9697]

Hey guys where do you get those stainless steel baking trays with the fitted wire racks? They look super handy

[@MrMillsy1986]

I loved the cake video. Felt like it was 5th birthday all over again.

[@benmarshall3931]

Oil you chopping board Andy... 20% bees wax 80% Olive oil.. Melted on the stove and applied immediately with a tea towel... Lasts for months, naturall antibacterial 🤙. Loving the second channel as much as the main one 👍👍👍

[@alexandragrace8164]

He has a whole video where he shows how he cares for his board. Sands it, and then treats it with a special food safe oil/treatment.

[@benmarshall3931]

@@alexandragrace8164 cool, I'll have a look, thanks for that.

[@c.han.b_]

So cute! I love it :D Greetings from the Netherlands🇳🇱❤

[@coltonrichardson7664]

Absolutely, had a dishwashing job for about 2 months last year during college, I’ll stick to watching Andy and cooking at home

[@BilobateDrip]

Flume is amazing! Good pick, brother 👊.

[@mnishamalamadingdong1829]

Tomato sauce on Macaroni and cheese was/is a guilty pleasure.

[@anne-mariedunlop8313]

We were served up Brussel sprouts cooked until they were pink, unable to eat them since then

[@johnwiltshire3194]

What cut of lamb was that ? They look great.

[@stephennehls1630]

Very nice dish. Something more elevated today. Don’t want to sound too crazy but I haven’t seen pepper added on the lamb or did I miss it? Keep up the good work.

[@johannesr8709]

Andy you're savage! Just straight up cooking lamb for a vegetarian hahahah lmao

[@JimmyKip]

Weird, I had no idea that yams* weren't as common in Oz as in NZ. They're in supermarkets and veg shops from late Autumn to mid Spring here! *In USAland I think a Yam is more what we would think of as a Kūmara. Our Yams are also known as Oca, or Uqa, and apparently have been here in NZ since the 1860s!

[@mro9608]

"I think you're going to need to eat meat if we're going to hang out". That's what I used to tell the girls too Andy!

[@airsouthwestfan]

I loved this video, as I do all the BOH videos. Is it possible that perhaps in a future video, Caitlin could cook for Andy and Andy asks the questions? In other words, reverse the role? I think it would be awesome. Peace xx

[@AdamMuegge]

This was fucking lovely. Thank you.

[@k7l3rworkman97]

He’s absolutely right. I did dishes in a Greek style restaurant/Pizza place and while the owner was super chill and all the kitchen staff were amazing, it was simply too fast paced for me just starting out. I was only there for about a week before some grouchy lady told me I was too slow and needed to “Move My Ass” and kinda ruined it for me. (And she wasn’t being sarcastic or playful like the others). Nobody else ever gave me shit, everyone was super chill except that one person. I digress. It just wasn’t for me. I’m good at following rules and orders and I’m a quick learner, but I’m not very fast.

[@jonathanbranum8976]

Duck--hehehe...my neighbor in San Salvador, called his Dog, Doggy(straight up English, not spanish as one may expect)... ;p

[@henrymichal8522]

I made a friend on our first date about 40 years ago Veal Scallopine. It was Sunday lunch. The recipe was in Margaret Fulton's cookbook. It worked out well. At least the food worked out, the friendship only lasted about 5 years.

[@andycooksbackofhouse]

Sounds like a very memorable meal though

[@joannekilleen-gw6hn]

have you ever cooked with a josper and do you think its good for a great steak

[@Jeppe_P]

funny, yesterday I made a lamb burger like I do every week. That time while watching your burger video. I baked my brussel sprouts in the fat of the lamb burger kinda like you did the sprouts here. I might be onto something xD

[@Balance-v8x]

Love watching you both go about it. Doesn't your dinner go cold while chatting to us? I don't mind you chewing, especially the Andy head shake when he likes something 😊

[@andycooksbackofhouse]

Not usually, we generally only chat for a few more minutes after serving. I'm sure we'll mix it up and eat again on here 😊

[@gooders9093]

Brussel sprouts, best steamed then finished with cream bacon n garlic.

[@BrianBaastrup]

I would love to see episodes with focus on plating. I know its not the focus of this channel nor your main channel, but I would love to learn to be more porpuseful in my plating when doing date night dishes.

[@ekglanz]

Where are these stainless trays from?

[@macfanguy]

My grandma’s veggie’s still give me nightmares. 😂

[@_cmcg]

I would love to see an XO sauce recipe on the main

[@heathhancock5853]

What’s a good substitute for the yams? Given they are hard to find.

[@andycooksbackofhouse]

I would go for a sweet potato instead

[@7twan]

Could not be more kiwi, medium lamb and yams, delicious

[@peachesandapril]

That's what he said 😁

[@frondulant]

Andy definitely worked with a Brummie when in London. Pronunciation of "stunning" and now "simple as " and a couple of other things that I never used to say before I lived in Birmingham, but I do now. Like, I don't want to be all Henry Higgins about it, but please tell me where the "stunning" comes from at least. (BTW, I cooked lamb for my Beloved the first proper 'date night' meal I cooked as well. Who wouldn't? Lamb is bloody lovely, but not "day-to-day" like chicken or a burger or something

[@MoeElnegery]

Is there any way you guys can make Egyptian food like molokhia(egyptian style), hawawshi, stuffed pigeons, ful medhamas, macaroni bechamel, egyptian baladi salad! pleasssssss

[@bree.bonnie]

Hip hop, dnb, reggae” is the most kiwi mix 😂

[@Usernametouse]

Misha (and her hubby Andy) are actually my neighbours here in central Otago 👌 Yams! we used to hate them as kids !

[@andycooksbackofhouse]

Tell them I enjoyed their wine!

[@stewartlee8858]

lol, my freind was a vego for years and Nana cooked eggs the first time he came over for lunch. She fought he could eat eggs hahaha. I have a photo of Sam eating lamb chops within six months.

[@stewartlee8858]

Shout out to south island Nanas

[@mt88815]

Do you always have your Pinot in the fridge ?

[@reginmaru7938]

Funnily enough, I prefer chilling and listening to this more than your main challenge. What I would like is a short hand recipe in the comments! ❤️

[@GauravNabh]

Lovely video, very cute. what’s the music playing in the background ?

[@milliway2010]

Ha ha! That's how I sealed the deal too!

[@NateyCat]

You both are flippin adorable. STOP IT! jk I love the couples cooking ❤ As a culinary college graduate myself I can just “see” the ‘serious but want to be kind’ from Andy Because anger in the kitchen tends to lead to baaaad situations. (US Based)

[@D4yZzd]

Hey Andy - love you're back-story with your other half! But what is a 'blood-orange lemon zest?'