Tartine is a French term for an open style sandwich. In my opinion, it’s a perfect way to use up all those Holiday leftovers you have in the fridge. For this one, I’ve used leftover steak or cube roll, made a chimichurri, sautéed some silverbeet and stacked it on top of a slice of toasted sourdough with a mayo spread.
Katelyn’s wine: Ochota Barrels Fugazi Grenache 2021, McLaren Vale SA
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21 Comments
Keep this format please, its the only YT Channel out of my probably 150 subscriptions that I activate the bell cause I love these videos so much!
Question for Andy, you say the channel was centred helping people at home with their cooking, since starting the channel (s) have you become a better Chef/Cook? I'm assuming your ingredient knowledge is become a lot stronger? Just curious!
That whisking question was genius
I’ve seen Indian cooks use food-processor chopped onions in curries and it seems like a really efficient way to make big batches
Great video guys, love the Back of House informal content. Please don't be asking for ideas, just do what you want to do, that's the beauty of this channel. Peace and ❤
We were always taught , northern hemisphere= clockwise. Southern hemisphere= anticlockwise. Probably nonsense. Regards Jim UK.
Hot tip for getting garlic smell off your fingers – if you have a stainless steel sink rub ur fingers on it and the smell comes off ur fingers 😂
I don't care for all the wine stuff. Love rest
G'day, love the Back of House channel. Thoughts on posting the recipes on this platform to the Andy Cooks Website?
cool series idea could be ingredient highlights?? focus on one main ingredient
I love these videos with both of y'all. Whatever they are or turn into, I'll be watching. Thank you for sharing.
OMG cutest ever – Duck sitting at Andy's feet while he is carving the meat 🥰🥰
Owh Volk is coming on, that should be a fun one, man definitely knows how to cook
"What are you cooking for Christmas"?" … "Beef Wellington"… but we've got hordes coming!…
May I suggest a full Wagyu Beef Rump roast (mega kilos of course) lovingly roasted in a Weber kettle barbecue?
Has been my signature Christmas roast (along with the odd spit-roasted garlic/lemon chicken or two , leg of pork and occasionally a duck or goose and the obligatory cold whole leg ham)
Given this video is Sandwiches for the Holidays… an AWESOME amount of leftovers – which can be shared with guests as a take-home Boxing Day feast.
We have a gathering once a month around brunch time and everyone brings cookies and cakes or Brie cheese. So, any ideas for appies that are savoury, don’t need to be heated or refrigerated and may sit for 45 minutes before they are consumed.
Special Wog tip for getting rid of garlic smells on hands – rub them on stainless steel. Sounds like an old wives tale but it works! I rub my fingertips on my sink. Give my mum props if this works for you.
I hope nothing changes too much on this channel in the new year because it is literally my favorite! And I don’t mind at all when you two eat on camera; it just adds to the laidback and authentic atmosphere 😊 Also I totally understand why you don’t swear on the main channel but I love it when it slips out on these videos 😂
I agree, rocket is suss and Burmese food is excellent! Try a Burmese seafood curry for Christmas = )
❤ always awesome. Visited SA wineries 25 yrs ago. Great then too😊
Hey Guys, Where are the plates/bowls/Crockery on the back shelf from???
Would you be making billtong anytime? Or do you like it?