wait, what? you met with alex french guy cooking, and we don't get a crossover episode?

I love cooking channels that go beyond "Let's cook a dish" to "Let's tell a story." And you are on point, Andong! Keep up the great story telling!

If you want spanish food recommendations in Madrid, just tell me.

@feelinggrape

4 жыл бұрын

QuantumFracture you can tell us all 👍🏻😂

@NKKBerlin

4 жыл бұрын

Forget spanish food! Go catalan! #barcelona

@bokjuuu

4 жыл бұрын

@@NKKBerlin forget Catalan. Go Valènciano

@NKKBerlin

4 жыл бұрын

@@bokjuuu What kind of specialties could he eat there? Beside of oranges?

@ruedelta

4 жыл бұрын

@@bokjuuu JUST DO IT ALL

"et boum c'est le choc" pretty much only german students who took french in school will get it :D

@JussiNnamtla

4 жыл бұрын

Arthur est un perroquet!

@solokom

4 жыл бұрын

le magnètophone de Marcel ne marche *PAS* !

@djlondon7956

4 жыл бұрын

I don't get it 😂

@solokom

4 жыл бұрын

@@djlondon7956 it's from the Decouvertes text books.

@Kenshinhugo

4 жыл бұрын

@@djlondon7956 these are just some phrases from the schoolbook for french.

You're never stale always there with some fresh and surprising.

I love their food reactions: 09:31 goes full mark Wiens 09:42 reacts like real human being 😂

If she looks at a shot of garlic butter and says "are we doing this," you got a keeper

@tatyana137

4 жыл бұрын

Momo Munsta hell yeah!

I validate the choice of the baguette at Utopie Bakery. They make an amazing black baguette, with charcoal. Unbelievable! 🇫🇷

@dask7428

4 жыл бұрын

"I validate" mdrr

The quality of your videos is simply amazing! I really appreciate all the work you put into them. Plus you have such a winning personality!

You sound like any German who tries to speak French: great. We have the same sounds in our languages, I can tell. Glad you liked the food there!

@maxnomistakes7885

4 жыл бұрын

Thats because my boy is grown here in germany 🤙

@itsme-6860

4 жыл бұрын

But he is russian.

@UniCorn-vq1xo

4 жыл бұрын

It's me :-] His Patents are russian, he grew up in Germany as he has no accent whatsoever in German

@itsme-6860

4 жыл бұрын

@@UniCorn-vq1xo Well, he's Russian by nationality. And he speaks Russian without an accent too. But of course you're right, Germany is his home.

@koffeinx6738

4 жыл бұрын

A russian guy grown up in germany, Studied in China? But speaks chinese fluently

et boum, c'est le choc :D Arthur der alte perroquet

Hunger!! 😍

As usual Andong, love the video. Great vibes, energy, editing is great, and the content is super interesting!

Aaaaah... This video makes me happy! Seeying you enjoy things I take for granted is really nice. Msg in stews is 👌

I make this all the time. It's so delicious I love the tenderness of the beef the richness of the broth, it is eye rolling decadence in a bowl. Congratulations on your first French dish. It looks heavily!

Such production value, much wow. Loved the shots of Paris (and of the food 🙏)

Boeuf Bourguignon/Coq au vin (same stew, different meat) really are huge crowd pleasers and super, super easy. The only thing missing from Andong's recipe was the tomato pure - which I add to the onion/garlic mix and fry a little before adding the wine. Oh, and a teaspoon of dried mixed herbs works perfectly well.

Been watching your videos a lot lately, you've given me really cool ideas for cooking, love quality and the storys keep it up!!😁

One of the best food channels! amazing video (:

I hear this whispered "enchanté", i instantly want to marry a french woman

In Spain we have a similary dish called Carrillada. Next time a I recommend you to put a little bit of sugar to regulate the wine acidity. Love from Seville!!!

one of my favourite dishes to make back in cullinary school

I dieeed laughing at the ”oui monsieur” 🤣🤣🤣🤣

Just seeing the upload notification makes me hungry.

The restaurant someone recommend “bouillon pigalle” would have been perfect for you. You can get a lot of French meals in good quality

OMG just tried the recipe! Really delicious! Thanks so much!

Honestly your french pronounciation is on point!

Your titles are getting as intense as your videos (AND I'M LOVING IT!!)

I hope to do the same soon! Awesome vid man!!!

i said this before and ima say it again, i’ve been watching your amazing content since 30k subs and now u gotta 100k subs your still so fucking underrated, love your editing style and your passion for food. please keep up the good work man

I am totally loving you running up to a bench where you have your camera set up. It's a very "signature" type of thing, and it really suits your style. :)

You and your MSG... I've bought a bag of it, and I'm adding it left and right to my dishes. But according to your recommendation: moderation is the key. You are absolutely right. It can't improve bad food, but it will make good food better. Back to topic: as always, great video. Will try that one for sure.

Love your videos! Very inspiring and fun :) and your charming and clear on camera! Wonderful

Editing is on point!

Super geiles Rezept, danke Andong! Und vor allem habe ich noch die letzten Kartoffeln aus dem Garten geerntet und gesteamt. Was fuer ein Unterschied - wieder was gelernt. :)

I already wached this video nearly ten times. I love your style of cooking. Grüße aus NRW!

This is is so far the funniest video you made bro good job 🤣

Enchanté 🥐, Enchanté 🍲... Yes, my sentiments exactly!

Great episode, and great recipe as always I love the dedication you show for the dishes and products. The th in thyme is pronounced just t btw.

guys, just take a page out of andong's book. great cook, sympathetic, multilingual, gorgeous girlfriend (probably hence the aforementioned points), travelling all over the world, eating great food. you're living quite the life, sensei!

@arieltm1193

2 жыл бұрын

Aformationed? English Degree on youtube? That could only be because it's Andong's channel

In Catalunya we do something similar, we batter the meat in flour before frying it. It thickens the sauce

omg finally my favorite dish!

Hey andong i think you forgot to start with a classic mirepoix. Also a trick from classic chefs for the Bourguignon is to finish the sauce with a square or dark chocolate it gives a lot of depth to the sauce and help make it glossy. Love your vidéos

I will share my secret ingredient in my Bœuf Bourguignon -> “beef soup bones”. They will enrich the gravy. I use wine from Bordeaux. I really enjoy your videos.

I dont like foodies n shit but tjis guy does this with so much originality in his reactions that i really enjoy these videos. Keep up the good stuff my dude

more, more, more! keep it on

Bouef bourginon, coq au vin and steak and ale pie with puff pastry are my 3 favourite meals in the world. I just love that deep, rich savoury flavour.

This guy talks 100 miles per hour but love his enthusiasm. Thumbs up and subscribed.

You have some pretty fine accent my friend. Also, great video, I feel proud to be parisian after seeing how much you liked our food!

this kind of dish is so much better cooked at home, and even better reheated some days later !

French tacos it's basically a wrap with different stuff meat/veggies , cheese sauce and fries . Everything wrapped and slightly tosted 😍. It's really good... And heavy. Best thing after a night out.

l'as du fallafel has the best falafel i ever ate in my life, so understandable that you got a bunch of recommendations for it

great video! love Bœuf Bourguignon and love cooking it. I use beef shoulder, which has tendons that turn into gelatin after 4 hours of braising, so tasty :-)

Lovely video Andong, but I must say the French way (in my expérience) to eat a baguette is always to start by tearing off le crouton (the tip, the best part of the baguette) !

@jasminequet3020

3 жыл бұрын

I would add that in my own expérience we call it a "quignon". I come from South France, btw, and I think the difference really is geographical 😂

does he speak every language in the world

@djlondon7956

4 жыл бұрын

Apparently. So annoying 🤣

@tatyana137

4 жыл бұрын

Not French

@lc9072

3 жыл бұрын

Ultra polyglot

@EloLeChan

3 жыл бұрын

@@tatyana137 his French is really good though

@muyou6589

3 жыл бұрын

Once you learn a few languages pronunciation is easier to get...

andong, either you have the world's best microphone on location, or you're REALLY good at ADR. it's pretty impressive either way.

Baguette and Hummus OMG YES!!!!

Lovely food. Lovely couple. Thumbs up.

Enchanteeeee !

Damn I missed the announcement about you going to Paris. Hope you had a great time visiting us anyway!

Good that you always pushing your boundaries Andong, Great chanel, loved the russian cousine though Blessings

Bistn guter Koch, macht spass dir zuzuschauen. Niicee

Incredible.

Wow! Great job! A couple of quick tips: in any braised French dish, you can wait for the flour. Right when you are about to reduce the sauce, take some flour and equal amount of butter. Work the butter into the flour so that you get something like a pie dough. This is called beurre manié. Because you incorporate the fat into the starch, it will thicken immediately like a roux. The second tip is that instead of the MSG, you can add just a bit of grated tomato. Tomato is chock full of umami. Just like the MSG, you don't need much -- definitely not enough to taste it. You can add it any time, but I tend to add it with the wine so that it cooks down.

YOU MET ALEX!!! SO HAPPY TO SEE MY FAVORITE KZreadRS BEING BUDDIES

Ta vidéo m'a enchanté!!!! En revanche, ton bourguignon je ne suis vraiment pas sûr de ta recette....

Tolles Video, ❤️😂 gleich versuchen nachzumachen

"Give it a pass" is a turn of phrase in English that means "When my turn comes I'll pass," not "I give it a passing grade." I definitely wouldn't give that baguette a pass, and that croissant made me drool as I watched it flake apart as you ate it, summoning all those birds.

In did, you really have a great french accent ! Next time maybe come in Toulouse, we have nice food outta here ! ;)

Verdammt... jetzt hab ich wieder Hunger auf Schnecken... Danke Andong.

"what is a french tacos?" oh boy, that should be an entire other adventure for you, and i think you would love it

Wonderful! BTW, I toss the meat pieces in flour before browning and this thickens the sauce.

I like to do shortrib, and also i like to cook this in a dutch oven because its one of the great dutch oven dishes you can cook outside when youre fishing overnight. I also (untraditionally) like to put some Gnocchi in there once its almost done to thicken the sauce a bit and have some extra carbs

Geiles Video! Gefällt mir sehr gut. 🤩💪🏽

FYI "thyme" is pronounced like "time" in English.

@susie2251

4 жыл бұрын

My Name Is Andong Did you study or live abroad Andong? Your English is so perfect. Amazing.

@guewenmu

4 жыл бұрын

No, it's not. 🤷‍♂️ time doesnt match with the sound of the word...

@Lassoscheen

4 жыл бұрын

@@guewenmu kzread.info/dash/bejne/lpeV2quapZmtd8Y.html

@guewenmu

4 жыл бұрын

I though it was the way in French cause im ;) no worries

About the falafel, there's a big rivalty between two falafel places in the marais, l'as du falafel and another one, so legit recommendation 😅

You're a good seller Andong.

that's a very good pronounciation! congrats!

BTW, boeuf bourguignon doesn't normally include carrots (only mushrooms and pearl onions). They do work really well though. And no beef about MSG from me :)

@TabbyAngel2

4 жыл бұрын

*drools*

@cheftuan

3 жыл бұрын

The bourguignon he ate in Paris had carrots. I always see carrots in beef bourguignon.

Totally should have gone with a bouillabaisse...🙂 fantastic stuff.

It's pretty clear enthusiasm is spreaded very unevenly in your relationship^^

Super accent! “Bœuf Bourguignon” perfect :)

@emiriebois2428

3 жыл бұрын

Pas vraiment. Mais pas mal .

Oh man, Andong. I was *this* close to turning off this video when you were showing us that croissant, it made me so jealous. You can't just flaunt buttery flaky pastry like that in front of us. 😂

I spent two weeks in Paris on business, taking the métro to Maisons Alfort daily. The MOST memorable experience was getting up every morning and getting three freshly made croissants, then going to McDonald's for a large cup of French Roast and eating my breakfast on the train. The boulangerie where I got my croissants had no idea I was American, and it was as romantic an experience as I have ever experienced outside of a bedroom.

If you are still in Paris, you might try French Onion Soup. In France, its probably really lovely! Looking around online, the best French Onion Soup is rumored to be served at a restaurant called Flottes at 2 Rue Cambon. I’d love to hear your assessment of their version of this classic savory French soup!

YUMMMMM

if you like the kräuterbutter, but didnt like the snail part. try putting tiny bits of beef filet into those cups. together with fresh baguette its magnifique

I need to cook this

Watching a year later I would have recommended croissant,(which Im glad you picked too) then I would do categories cheeses, wines and desserts but my favorite would be bouillabaisse and the escargot.

I miss baguette so much. Even cheap ones the regular local bakery were soooo good.

I miss Paris!!

I you ever travel Marrakech, try the Fatet Batinjane in the Naranj, I promise you’ll love it

*enchanté*

I think i keep putting off french cuisine cause it sounds so familiar flavor wise, im sure its amazing but amazing doesnt intrigue me as much as novelty, some day ill get around to it...

You should have really tried the "french tacoS", it's art

This guy getting ready to riot when he can't get a baguette. Sounds like full French immersion.

That whisper oh

Super Video ✌🏽👍🏼👍🏼 Wie wäre es mal mit ner Videoreihe über deutsche Küche.. Von Maultaschen (german Dumplings ;p ) und Schweinebraten bis hin zu Labskaus und Grühnkohl mit Pinkel

@empo_9484

4 жыл бұрын

@@mynameisandong Gibt bestimmt auch andere nordische Gerichte 😅. Hauptsache ich hab als Schwabe meine Maultaschen 😜 und vllt noch Kässpätzle oder Wurstsalat oder Zwiebeldostbraten oder oder oder.... Ohmann jetzt hab ich hunger 😂

mein metzgerherz geht auf. wunderschön

You must start the baguette from the crunchy tip, not breaking it in half in the middle! Bonus points for eating that first piece while walking on the street, remainder of the baguette snugly tucked under your arm.