Chilli oil noodles and cask wine – feels like I’m in uni again.
This week Andy is trying the chilli oil noodle recipe that Josh Weissman recently posted on his second channel. And to pair with it, I’m pulling out the goon (aka boxed wine) but this one is natural, vibrant and juicy! Made with barbera and a bit of grignolino + dolcetto.
Check out Josh’s video for the recipe – https://www.youtube.com/watch?v=9BnVOZ1chKE
Wine: Carussin Rosso di Digby 3L
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39 Comments
Vinegar is awesome. I have 24 different vinegars and my wife thinks i am nuts…If you make a vinegar, I will definitely buy it
On the recipe website suggestions, please check that the mobile browser page has a link to print at the top or near the top, and that advertisements don't get into the printed view. My wife and I are on our phones on Saturday morning to decide what to make for the week and what to shop for. Having a simple and smooth path from a mobile phone to printer and paper is key for us.
Oh you two are too innocent! It's called the "ligma" fork – from the old internet joke of "I have ligma", "oh what's ligma" "Ligma balls!" Apologies – it doesn't translate too well in YT comments…
shake it baby … shake that pan!
Question from Jez and Lana from Qld
When are you going to link up with Harry from f2f? Your both into camping and cooking seems like a match to me. But I do understand that WA isn't just down the road.
Ps: goon is goon to me, in a bottle or in a bag 😂
I can’t imagine Andy swearing 😂
Love watching you cook and Duck is so cute, however you pat him and then touch the food after, this episode you picked up the noodles to boil after patting him. Even though they go in boiling water it isn’t very hygienic
you're both so innocent not knowing what ligma is for….ligma balls
As an Asian i laugh at the idea of “josh weissman’s” chili oil noodles lol don’t get me wrong I like their videos but just LOL
Where would you recommend to get spices from? Do you have a preferred online store? Or do you buy from grocery stores? Basically any recommendations on where to source quality spices from.
I live in Melbourne btw 😊
Haha oh goon brings back good and bad memories. I can’t drink it anymore. The dish looks delicious 😍❤️🫶 random question though, is it possible to get addicted to chillies? Specifically pickled chillies?
Hey. I like the formatting of Jamie Olivers website. Can seavh recipes from the books he’s made and you get what you want. I think a searchable library of recipes and videos would work great. Only drawback with Jamie’s website is the very intrusive advertising. I get he gotta get paid l, but man, next level marketing. Something that can search Andy’s catalogue and book would be a great product. Cheers for the great content. Maybe some wine content? I like wine
How come you gor rid of induction in the film kitchen? Do you still rate it for the kitchen? Whats your ideal stove top set up? You did rate it in a previous video but we noticed it replaced after that.
Hi Andy, I’d love if you could make Jota from Trieste. Great winter meal
Andy could you make something with Kangaroo or Crocodile? I know its not exactly an exotic meats for you in Australia, but it is for me as a Swede and i would love to see you can do with these "rare" meats.
Joshua Weissman is a terrible person please do not make any of his recipess. he is garbage and no one likes him
Haven’t heard of your box wine drinking game, but the most common thing we do in the US is “slap the bag.” Because the bags are so durable, someone will hold it up and the drinker will slap the absolute hell out of it before drinking from the spout.
When you do cook someone else's recipe like this, do you test it beforehand and get a feel for how it's meant to come together? Or are we watching the "live" attempt?
Boxed wine in France is immense to be fair. Used to stay at a hotel in Canet Plage where they used to sell it at €2 a glass and they didn't scrimp! Great craic.
Can you please do a segment on ingredients (or ask during the Q&A) that inadvertently neutralise other flavours. I'll get roasted for this but people that use too much sour cream, it kills all the other flavours of the meal.
The ultimate collab for swearing and not swearing, Andy Cooks x Nats What I Reckon.
How much do you weigh up using ingredients that are in season in Australia vs what would be in season for viewers in the northern hemisphere? Does it come into consideration at all?
Best way I’ve found to remove Salt from a wet dish like a sauce or a stew for example is to cut up and put a raw potato in it. You don’t have to eat it but it absorbs the salt.
Hello from Alberta, Canada. Have you ever considered having a contest or doing some sort of draw where you would invite 10 subscribers to join Andy and cook a meal with him online through Zoom or some other video chat platform. Andy could pick the meal and the ingredients needed and the subscribers would follow along. Then play the whole experience back for everyone to watch. Keep up the good work, enjoying the videos.
"Mr. Morale & The Big Steppers" by Kendrick! 😉
Important to have a variety of soy sauces but also a goon-bag of kikkoman.
Would you do a colab with youtubers weekend mish, cooking with what they hunt?
6:12 The Ligma fork. "Lick my fork". 🙂 Bent when future canoe tried to squeeze a lime with a normal fork.
Can we please hear about what Andy is drinking too? I’m invested in the tasty none alcoholic drinks!
See? I wasn't the only one who had to squint at the ambiguity when Josh said he was adding Sichuan pepper. You really do always have to add words there to make sure whether you mean Sichuan peppercorns or Sichuan red pepper.
Also, Sichuan red peppers aren't too hot either. They look terrifying in dishes where they're piled on, but they're rarely terrifying to eat. You just have to be careful when subbing in something like a Chile de Arbol or Mexican Japone because they look almost the same but can crank up the scovilles a ton.
Something I’ve always wondered about working as a line cook, what if you personally can’t stand an ingredient (blue cheese, etc.) but your restaurant serves it in a dish?
Mr Morale and the Big Steppers 😍
Thanks for these videos (and the main channel, of course)! I made your arayes recipe last week, and they were delicious, but I had a bit of trouble with them getting soggy. Any suggestions for the future to avoid that?
Boxed Wine was definitely a big thing in high school and college. We were definitely enjoying binge drinking in the late 2000s and early 2010s
Question Andy- I am very allergic to coconut all types of, what can I use as a substitute I’m have trouble with coconut milk, my curry’s are just never the same
Hey Andy, you've got a good thing going on with YouTube and social media, but would you ever go back to cooking in a restaurant just to scratch that itch?
hi Andy and Caitlyn, and Duck! Andy what is your favourite type of pan/pot/dutch oven material to work with? as in enamel, stainless steel or cast iron? and do you have any fave brands that are relatively affordable but still good for the home cook? and one for Caitlyn this made me remember Fruity lexier lol (I still occasionally drink it haha) the other og of bogan wine lol is Passion pop otherwise known as the 2 buck chuck, back in the day, have you ever had either? but I think you are more of a red wine lover than a fruity wine. Thanks guys.
Need your advice: please tell us about your favourite olive oils, labels, and which commonly available, affordable oils you would recommend for home cooks?
Figma balls! HAHA GOT EEEM