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
Call it "Cardboardeaux" 😉
Why do you eat with chop sticks so often? I keep trying but at this age I am just befuddled as to why I can't learn to use them. I still love your Sunday videos. Seeing you eat Josh Weissman's chili oil noodles is making me hungry.
Does that plant on frig need water? 😊
I'm filled with envy. The dish looked delicious; i immediately wanted some of my own. I love clicking on the video and seeing the dish you're making that day. However, would you consider something like a special episode where you tell us in the previous video what you'll be making in the next video so we have the option of planning ahead and cooking along with you?
Hey both, thank you for answering my question a few weeks ago about reusing pickle liquid! I did used to be a grub and use my fingers, but Andy has taught me better now! I wondered whether you would ever do a collab with Julie Goodwin, to me such an iconic lady who is such a great human
Thank you guys for the pg status . It’s one of the reasons I watch you guys. For you guys it’s the educational content thats amazing .
Hey Andy, will there be a way on the new Andy Cooks website to measurement conversions like from grams to pounds, mL to fluid ounces and so forth as a well as a way to change portions measurement sizes to cater for different number of people. Look up Made with Lau another YouTuber chef and their website, I love what they did with their recipes and their ability to convert to different measurements!
Kia ora Andy! My partner and I met you in Auckland this weekend. We’ll be putting your cookbook to good use. Thanks again for stopping for a chat 😊
Katelyn, what are the Australian goons you've had that you liked?
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.