Trying A Recipe From Recipe Tin Eats

[@TheUglyCook]

In this cynical world, it’s humbling to see that Andy chooses to cook from books that his friends wrote. Not an a paid advertisement, just from the love of his heart. And plugging them nonchalantly. Kudos Andy.

[@rafadacosta1675]

That's what cooking should be all about! Cooking with your friends and learning from them. At least that's what I enjoy about cooking.

[@mrm6837]

Nagi's recipes are insane, almost always rated 5/5, awesome.

[@samdt9671]

Highly recommend her Carnitas recipe - it's sooo good

[@knowone353]

Love Recipe Tin Eats. Love that her recipes are tasty, quick and simple enough for me to cook.

[@jeremyglover5541]

I dont know what it is about this new channel. Perhaps its the unpretentious, warm, relaxed vibe in the shoot and content; all eminating from an area of the world that has a special place in my heart. I was born in Nambour, went to school in Maroochydore and had a rascal upbringing on property off Mons in Buderim. I live in Brissie, but work takes me up that way semi regularly and i still find the area around Forest Glen/Buderim/Eudlo is magic. ❤❤ Btw. I used to work in the industry, but IT and design won out. I cook 100% for the love of it these days.

[@stefanluke2771]

Great video. When I search for a recipe to cook anything my family orders up that I don't already know, I'll always take Nagi's version if she has one. She's a legend.

[@carolblake9486]

Yep, Nagi is my go to when I'm looking for recipes 😁

[@erycbloodaxe]

The British thermal unit is a measure of heat, which is a form of energy. It was originally defined as the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit

[@jennifercampbell7698]

Yeah, thought it was BTU.

[@hamishclark547]

15:50 Best idea of a vid....substitutes for all the things......what dry things work for fresh what fresh can i do with dry

[@Whoisthatmatt]

Hooray! Sunday night ritual initiated, thanks to you both for this relaxing end to the weekend!

[@JontyBlue67]

I feel privileged to live in a part of the world with such a great diverse range of chefs and cooks, who are so unpretentious and support each other. This video being a prime example of that support. Fantastic recipe, well shot and most importantly great company, thank you both 🤩

[@Jase.Napier]

Stoked!! Nagi really is a very special human, and most definitely my first pick if I'm trying something for the first time. Have to say though brother, from a young foodie who spawns from Hawkes Bay (live in Sydney), you've legit become a bit of an idol in my life aye. Not just for your skills in kitchen, but for who you are as a human also. I hope you understand how much of an influence you've become to so many. Your honesty, your ability to remain true on camera and to yourself doesn't go unnoticed. Cheers for just being a stand up fella sharing what ya love most in life. Caitlyn - you too are legit. The knowledge and passion for wine hits home... not just because I'm from the the Bay! Do some more reviews! I'm as interested in what you have to say as what's going on in the kitchen X. I think you're an amazing couple that compliment each other exceptionally well. Andy... be nicer to ya gal! 😆🤭😉 Such a Kiwi boy!! ( seriously though - cheers for the laughter, the inspiration and what's become a must watch every time you post 🤙✌️) Chuuuur.

[@muntjunk-plk3171]

Been a big fan of both AndyCooks and RecipeTin Eats so this is awesome. Nagi recipes are fantastic cooking.

[@marylinvieth3959]

I totally agree with you regarding Nagi… such a beautiful person and soul, I was fortunate enough to meet her ❤️❤️❤️

[@paulvenn4447]

Nagi is a national treasure

[@dansnelling9246]

Awww, was looking forward to seeing a baking episode from Katelyn! Maybe next week...

[@marylinvieth3959]

Nagi’s brownie cookies are DELICIOUS!!! Heed her advice re refrigeration, it’s a must!!

[@jamiegarton8518]

British thermal unit (BTU), love these videos 👍

[@robjordan2825]

Hi Andy/Kaitlin. I’m from the UK, and normally we have turkey with all the trimmings about mid-afternoon; traditionally an hour+ after I promised it 😂. Always tasty though! Ordered one of your scrapers and it came pretty quick. Already finding it really useful! Keep up the great vids!

[@jillevans9811]

Christmas is a Wednesday

[@PassiveAgressive319]

I have cooked a number of her recipes. Her carrot and chickpea salad is friggin exceptional and I have bragged to my family that it was the best thing cooked this year. Plus her Blueberry crumble cake is Chefs kiss. Huge fan here. So glad she has a new cookbook, definitely gonna buy it

[@grahampeeples9635]

Just recently discovered the back of house channel and I’m loving it! Love the more lowkey approach. Would love to see a video on your pantry/fridge staples! The stuff you keep on hand and the stuff you buy every week no matter what you’re making.

[@pjblack9290]

Nagi's Butter Chicken is amazing. Will try this one this week!

[@Uppfattat]

Cristmas eve is the most important day in Sweden. We have "julbord", like a smorgosboard but with a cristmas theme. Traditionally I think you are supposed to eat 7 plates. starting with fish and working your way trough several different kinds of dishes. sausages, meatballs, different kinds of meats. And the cristmas Ham (Julskinka) is one of the main parts. To drink we have Julmust, a nonalcoholic, carbonated sweet drink thats is kinda similar to beer in some ways. made with similar ingridients at least.

[@PaulaBoardman]

I think this is the year that my brother has Christmas Day with his in-laws, so that usually means Christmas at the pub (or Marina Hotel!) and then Christmas happens on Boxing Day (but we’ll be in SA so technically it’s Proclamation Day). When we used to have Christmas at the farm it would be cold cuts and salad out on the veranda, followed by a slow walk to the top gate and a nap, and then more cold cuts and salads for tea.

[@LukeMorphett]

BTU is what they use in the UK and US. It stands for British thermal units. In Australia it is MJ/hr MegaJoules an hour. Your average home wok burner is 15-20 MJ/hr your average commercial wok is 90 -120 MJ/hr. The standard burners on a commercial range are 30MJ off the top of my head. You can drill out the burners injectors to get more. You're not really supposed to though ha.

[@rwfoxtrot]

Love the look of that recipe and it sounds delicious!

[@emseashell]

Just found this channel and loved this first episode I watched, can’t wait to go through and binge watch all the others now 😊 I’m an Aussie living in California for the past 20 years and I really do love some good Mexican food. When I left Aus I think there was only one Mexican restaurant that was close by us in Sydney, I’m sure there are many more there now.

[@Kitkatrey]

I love the book suggestions! Thank you for sharing!

[@prosserd]

Megajoule (MJ) is the metric version. Imperial/US units are BTU (British Thermal Units) 1 MJ = 947.8 BTU My Bosch wok burner is 14 MJ which is 14*947 = 13258 BTUs Typical eBay outdoor wok burner is 50-70 MJ which is about ~50,000-70,000 BTUs So outdoor wok burner is about 3-5 times more powerful than stove top

[@gobnujinten1933]

Hi both, can you please include the ingredients in the description of these videos? I tried to follow the chicken couscous recipe the other day(came out amazing by the way), and i had to rewatch it a lot to make sure i didn't miss anything. Love your stuff ❤ thanks for everything!

[@SupremeMoFo]

Don't think posting someone else's recipe in full is going to be the done thing, if anything it's a nice friendly advert for Nagi's book. If you Google it, Nagi has her own promotional video for this recipe with the ingredients visible

[@gobnujinten1933]

@SupremeMoFo i meant in general for this channel, there's no ingredients or amounts or method for these videos on this channel like there are on the shorts/main channel videos.

[@nikiTricoteuse]

Love, love, love Nagi's recipes. Time and time again l search for a recipe and the "oh hell yeah" one ends up being one of Nagi's. 😊

[@crazyg74]

I'm really enjoying this channel folks! It's a wonderful and complimentary addition to your brand. 🙂

[@Grundlehammer]

I enjoy this channel. I love how your recipes are quite simple. and I enjoy making them during the week. I'd love to see and learn your take on lamb saag or beef rendang. Thank you for sharing.

[@rihamkarim3644]

my mom told me that as a baby dean martins and frank Sinatra's Rudolph the red nosed reindeer song would always play to stop me from crying and if she paused it or it stopped i'd start crying again. so it was always on. she said i loved it. which i still do. and that time of the year is here. i put the song on for my dog. i love him. he's going to get beautiful presents for Christmas. and a nice ribeye steak for 'em.

[@krisrowan]

In the US, we have either turkey or ham depending on what my parents decide with corn pudding and carrot souffle and other veg. Its barely ever cold here for Christmas due to where I live.

[@maidmaleen4529]

This recipe looks delicious! Definitely going to try it. Mince pies are easy to make but if you want to make the mincemeat filling from scratch you need to do that months-year in advance and let it mature for good flavour, so a bit of a faff. Looking forward to your Christmas video

[@RynCarmichael]

Always fun to watch, was a chef in a previous life... All the best from here in Brissy. Ryn

[@andrewknots]

BTU. British Thermal Units We always have salmon for Christmas Eve Dinner, then make Kedgeree for Christmas breakfast with the leftover salmon. Tend to avoid turkey /Guinea fowl. (Did you know that Guinea fowl used to be known as Turkeys before Raleigh introduced the American bird?)

[@notguilty1467]

i saw christmas lights last night on my way home! lower blue mountains on the highway. you know who you are. fab setup too

[@saltydog888]

Love RTE. No bullcrap ingredients, easy to follow and Ozzie👌🏽

[@paulvenn4447]

Not early in the season up here in NQ Andy, warm winter has treat fruiting a month early easily. As for Bowens, we literally buy them by the bucket on the side of the road here lol.

[@Thermalions]

Indeed, you're more likely to get a Bowen than another variety up here.

[@danieljones3452]

Hey legends, could you substitute the beef mince for cauliflower at all? Crumble it up to resemble mince? Any other suggestions, e.g. not cook it as long? Thank you. Love all your videos mate. Both channels are awesome!

[@Whoisthatmatt]

BTUs (British thermal units) for burner strength 😊 For those who are looking to learn/start cooking at home, which type of recipes would you suggest and are there any cook books (other than your own, got that one already - loving it!), who you think align well with new cooks?

[@kazwilson425]

I use an excel spreadsheet to plan the chacueterie board & Xmas lunch so I don't forget anything😄

[@kerrydruce2212]

Superstar! I use notes & forget everything always 😅

[@elizabethfairlie8296]

That was a wonderful heartfelt recommendation. Thankyou

[@newmantm1234]

Tineats is awesome. Nagi writes wonderful books and her Web page is a frequent source of dinner suggestions.

[@melannpurl]

Nagi is amazing and so are you guys. I am really looking forward to the Christmas videos 😊

[@lauraSechelt]

I make tourtière Christmas Eve, with a side of red cabbage. Christmas Day is always a turkey. Canada

[@TracyfromNC]

Your stuff is teaching my ADA husband how to cook...good basics!

[@rihamkarim3644]

do you guys have a thanksgiving before Christmas? it's not until December for Christmas. thanksgiving excites me the most. my family goes all outtt. we let my cute kid sister who is 13 make her first mac and cheese last year for the holidays and it was some of the best mac and cheese i had! she did a great job!! really. i actually want hers again this year. we are all girls, a total of 6. and super dysfunctional. bless my mom's heart.

[@andrewsowter7953]

Usually Christmas Lunch, Roast Pork and/or Baked Ham, Roast vegetables, salads, some seafood (prawns and oysters) then various desserts. Normally a Pavlova, sometimes Brownie Trifle, sometimes a White Chocolate and Raspberry Tiramisu style dish.

[@remiewatkins8032]

Awesome stuff great job guys Love your videos Blessings on you Both

[@nathanleicht2649]

Literally cooked Nagi's Greek Chicken Gyros tonight and like Nagi its approachable, tasty and just plain well done

[@finn.s.t]

Any recommendations for a good cookbook for a student with a decent amount of spices and sauces but not a completelty stocked out cupboard. Always seem to find ingredients that I'm missing (like Shaoxing wine in this recipe for example).

[@ricardofrombrazil-iam]

In Brazil the 25th is not actually the most important day of December - as we have Christmas dinner and all the celebration on the 24th. I lived in England for a few years and always found it weird to have all the celebration on the 25th. In Brazil the 25th is more like a regular day.

[@brucevartan9505]

Xmas last year was that massive storm, particularly on the Gold Coast. Coomera and Tamborine Mtn were very hard hit. My parents were here from NZ and had never seen a storm like it

[@DonnaTruran]

Christmas lunch for us is Nagi's Beetroot cured salmon (we use gin, not vodka). Prep in advance, no cooking, impressive on a festive table.... Highly highly recommend!

[@daisy8297]

Kensington Pride mangoes are the BEST!!

[@Cambowalks]

Love this video thank you for this recipe

[@harvard004]

dish needs some thinly sliced red chili peppers and some type of pickle (pickle the cucumbers or add some kimchi)

[@austinmcilvena9316]

Is the cook top new. do you prefer induction or gas.

[@columoc877]

My birthday is Christmas Eve so we have like a birthday spread so like sausage rolls chicken wings goujons than and than 25th it's leftovers from that for breakfast no lunch 3 course classic Christmas dinner with my dad's iconic dauphinos potatoes ( garlic spuds if ur Irish)

[@KBee-qk8wd]

Definitely love the top down see in the pan camera

[@desii1972]

I love Nagi’s RTE and her philanthropic RTM’s.

[@denisdebhudson6985]

Bowen mangoes are also called Kensington Pride and available in supermarkets now.

[@m.theresa1385]

This recipe looks nice, it has ginger which immediately gets me interested. Speaking of mangoes 🥭 my favorite is whichever one I have in front of me. I love them all. (I stole that line from my mum). So much information in this episode. Good to know about toasted MSG/white pepper = Yum Yum. I have and use both of those ingredients. I’ll have to give it a try and maybe pre mix some. Thanks! Nice top down cooking views 👀 cheers! Edit: I adore mince pie with lashings of custard. Glad you mentioned it. It gives me time to order mincemeat in .

[@rihamkarim3644]

Katelyn you said passion fruit was good and it is. my favorite fruits though are persimmon and cactus fruit. so effing good. try them if you haven't. i'm sure Andy knows! i don't know if you guys have it down in Australia, we have it here in the u.s but unfortunately it's seasonal which sucks cause i could have it everyday! err day lmaoo

[@luap89]

Recipe tin eats I LOVE it... Cottage pie is just too good - Love your channels too - Class love it

[@michaelbeattie6953]

Bowen mangos are also called Kensington Pride. They are in every supermarket.

[@madelainedaley2128]

I have a tin eats book on Kindle its fantastic, I’ll get this one too.

[@KC-of1yx]

When did you change your cooktop - no more induction?

[@macattackperth5631]

I cook a lot of Nagi’s meals and have never been dissappointed 👍😁

[@chrishewitt4220]

Loving these videos... Oh, and a shoutout from Sam the Cooking Guy the other day, too! Going places team!

[@paulcoll4047]

could you use a non meat mince like beyond mince for this recipe

[@KFP4488]

No wine for two weeks in a row! Miss it 😊

[@victoriagardner-vb2jh]

From the uk point of view swimming in the pool at Christmas time is just wrong, here the weather is just cold, grey and miserable xx

[@macfanguy]

Did I mention that I love my Andy Cooks essential scraper? 😊

[@chuggyhuggy8783]

love the matching black shirts y'all.

[@moyralouise7123]

This will be my first Christmas without my beautiful Mum on this earth 💔💔💔

[@patricedenice5592]

Second question: A lot of cultures have commonplace spices that goes in a lot of their dishes (cumin in mexican & indian cooking, for example). Would you be able to go through some commonplace spices and discuss what type of dishes they work in and the cuisine styles they work well in?

[@AnthonyRousek-wl7yu]

can katelyn make the brownie ice cream sandwich cookies next week please 😅

[@patricedenice5592]

So can you clarify that a bit? Good quality ground beef won't have as much liquid runoff? Why would that be the case

[@jkbcook]

No longer do traditional anything for Christmas or Christmas Eve. It’s taken the pressure off. Lasagna, schnitzel, mashed potatoes, veg of some kind, salad, buns and Christmas cookies and icecream for dessert. All these things can mostly be made ahead. Sometimes seafood pasta Christmas Eve. No longer do the roast Turkey, trying to find room in the fridge. Why? Because I want too.😂

[@shinytoehold]

I want to see a video where we test andy’s measurements versus some physical tbsp/cup

[@Chris-k8b1g]

does anybody know the wok that Andy is using please ?

[@spellcaster7893]

Bowen all the way. They have amazing flavour. ‘Round the outside.’ I think has the potential to become a staple house saying!

[@mariesalway91]

BTU, british thermal units

[@gallowsend]

yum

[@rihamkarim3644]

mangoes, hmmm..... maybe Ataulfo would be mine. it's like a creamsicle. tasty!

[@Woopoffice]

Are you doing any Christmas special videos? What do you cook for Christmas lunch?

[@Keyrose-my3xr]

I get all my recipes from recipetineats❤

[@sophiev1900]

Ahhh the time to chill out for a few.

[@OutandAboutwithDave]

As Katelyn mentioned Christmas and mince pies, could you get Katelyn make some mince pies.

[@gooders9093]

Christmas Day here in England is Wednesday this year

[@nathanielcarew8668]

look at the shine and grip on that wok. fuiiyoo

[@Sam-zf4mb]

You made me panic... Christmas is Wednesday this year... i had to check the video and my dates... lol 7 on and 7 off rosters... means 2 more days off for us.!! :)

[@Onchopss]

Would love a mince tart ranking vid, missed it if you already released it

[@MeganBrowneUS_IE]

Love you guys! Could you please do a still shot/thumbnail of Andy eating that cucumber with both sides streaming out making him look like a walrus! HaHaHa!!! xo

[@fatboycuts4892]

This may be a touchy subject, I struggle with mental health myself and I know that in kitchens mental health is often of concern. My question is how have you addressed it in the past or currently just looking for some sort of inspiration to keep going in life and in work . Much love from San Diego ❤

[@venessatoms7391]

Hi, is Andy happy with his Japanese knives from Chefs Edge? WA local keen to get some feedback before I shop for the cook in my life 😊