@@125loopy well yeah but common knowledge is not the same as confirmation, also it was kinda hinted at the very end of Andy's last episode with him mentioning how gay Mommy dearest is or something
Recently it feels like more room is being given to play around with editing and back and forth with the crew (kitchen and camera) and I absolutely love it. Really great balance of the hilarious 'It's Alive' style with the more professional tone these usually take. Just the right amount of "wow these people really know their stuff" and the *Jim stare* effect haha.
InitialGSB, why did you delete your comment? It was fine. Flirting goes with everybody...even friendly banter can be considered as flirting. The action taken, after flirting, is what's important.
@@LindaLinda-hb9ce What LingLing1337 was suggesting isn't you finding him attractive and "wanting to be seasoned by him" but that "he may not be interested in seasoning you."
I love all the BA cookers on this channel but i actually enjoy Andy's vibe the most. he seems so calm and never makes you feel like the dish is overwhelming to make at any point.
andy, i made this dish 2 days ago. my husband said "this is a keeper". the addition of lemons & mint was brilliant. will add more meat next time, had left over sauce...great job
This is my favorite online cooking show. I love all the different chefs and their myriad personalities and quirks. Plus their receipts r easy to follow.
I made this last night and ate it for dinner today. It is incredibly delicious. I didn't have any turmeric so I used cumin instead and it worked out well. I'm definitely going to make this again, with turmeric, but I also might experiment by adding in some cumin as well. Andy made this look very easy and now I'm looking forward to trying to cook more of his recipes.
Just popped in to comment: made this over the weekend, and it really was just as good as Andy's expression at the end of the video suggests. You might think the carmelized lemon and mint garnish is a bit over the top (I did, but I figured what the heck), but turns out it's totally worth the effort. Great recipe, Andy! Thanks!
Why are you reluctant? Bone in, skin on isn't that hard, and it can add interesting textures and flavors. Just make sure you don't hit the bone with your thermometer.
I LOVED MAKING THIS!!! I watched it several times and realized that I had tomato condensed soup. I used that instead of the original peeled tomatoes in a can. It was FABULOUSLY delicious and used chicken beuillon (sp?) as my chicken stock flavor note and used more water to make up for the tomato condensed soup ounces smaller than original mount too. I love the cinnamon flavor and the lemon and mint ingredients really help brighten the savory flavors of the stew!!! SOOOOO YUMMY! **THANKS ANDY!!**
Just want to send a big thank you to Andy for this recipe. It's soooo good. The caramelized lemon pieces are essential to bring this dish to the next level. My bf instantly asked where the recipe was from since he knows I cannot just make such good food haha
This looks great. I particularly love the addition of cinnamon. It's one of those things that gives a mellow roundness to a meat dish, but no one would ever guess they were tasting cinnamon. ;) Thanks!
It's great that we're seeing the Camera-crew have their own personalities and moments. Too often they get ignored, but it's great to have them interject with random humor every so often.
Just made this last night! Veganized it by using veggie broth and tofu! Also added coconut milk for a creamier texture and dino kale for greens. Thanks for sharing!
I absolutely love Andy's "Makes" videos. As an Indian, I don't see as much authentic Indian and middle eastern cuisine in America, compared to other cuisines. However, I love that Andy brings his cultural roots to many of the dishes he makes, and I appreciate that.
Wow that's an amazing meal you have made there Andy I use cooked or Char-grilled lemons quit often in my Recipes too the the flavor is so intense...great video that you have made as usual...👍👍👍👍
