Comments

  1. @sulakshan-s9u

    This is a public service announcement
    Brought to you in part by Slim Shady
    The views and events expressed here are totally messed up
    And are not necessarily the views of anyone
    However, the events and suggestions that appear on this short
    Are not to be taken lightly
    Children should not partake in the listening of this announcement
    With laces in their shoes
    Slim Shady is not responsible for your actions
    Upon watching this short
    You have agreed not to try this at home…

  2. @Verkehrskegel.87

    At my local stores I'm able to preorder cuts and pick them up a day or two before the holidays. That's so helpful too

  3. @Tonnesoflostthoughts

    I have my vegetarian walnut-almond-roast all ready in the freezer! Took 2 hrs to prep only

  4. @MaltePeter

    You should write a cookbook „Start thinking like a chef“ with little sections like „kitchen Tipps with Andy“ and recipes always starting with „Babe: what do you want to eat?“. I would buy that

  5. @tjgan-hn2ib

    I made pork wellington for my family instead of beef wellington. My dad can’t eat beef, my butcher only sells tenderloin as steaks so it’s hard to get a whole tenderloin

  6. @twistedfrannie9311

    I'm hosting a Solstice potluck supper, I'm in charge of the leg of lamb, mint sauce, hot spiced apple cider and the Pavlova ×2 ,can't wait to see what everyone brings.

  7. @ScarletRoseLayoska

    Already do this. But then I get family that all my help making their family meals last minute. 😅

  8. @USAUSAM82

    Im getting an 18lb prime rib for this Christmas dinner! It will be glorious! The only Christmas wish is for Uncle Andy to make some chitterlings! 😋🙏

  9. @PhantomFilmAustralia

    Buy your meat first and before the rest of your groceries. The last thing you want is to shop for all of the ingredients to make a dish, but you have to change your plans because the protein isn't available. Purchase meats several weeks in advance and freeze. That will allow for plenty of time to accumulate your ingredients. Thaw a couple of days before to allow time for marinading, brining, and other meat prep.

  10. @nickmartin812

    Thats like asking a fisherman to think like a fish. If your not a chef with hardened years of kitchen experience you cannot even start to think like a chef, most chefs are fucked up through years of anti social hours, alcohol and drug issues. This is the reality of chefing, has nothing to do with a high production value utube channel.

  11. @ILostMyKeys

    Would getting prawns on Monday be too risky for Christmas lunch on Wednesday? I hate the lines and chaos at the market

  12. @Wannabearborist

    Also a lot of restaurants cook things like spaghetti sauce the day before as it gives the spices a lot of time to really pull into the sauce making it taste very good.

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