짜짜면 is typically served a bowl of the noodles then a a few spoonfuls of the sauce on top

Why do lattice on a pie that's going inside a cake? You won't see it, and it's way more worl

This is my school friend’s dad!

I wonder what the cost difference is between Louisiana shrimp and imported shrimp

I've enjoyed the Worth It series even though I haven't watched all their videos. It's sad to see it come to an end; I hope this will come back sometime in the future!

That's a well fed camera man

Andrew's character arc in this series is legendary. Man I haven't seen this show in a couple of years and came back to see new stuff and to know this is the finale was shocking but what a journey! Thank you all for a great ride and reviving this foodie's excitement for food!

Tim

Alvin has really clean nostrils

Chef Douglas is my favourite person! So kind, giving you green tea, food and snacks

Just buy a ninja for half the price people

Maaam we need yall back 😢

For the very expensive cast iron skillet or Dutch oven, you pay for the design and aesthetic not the function and performance. It doesn't really matter of the brand and origin. But...i really do want one.....

wkwkwkw Mangkok ayam

Arey? 04:00 Khiri? :D

Harry's Berries: Had to throw 1/2 away because of bruising by the pickers. Won't buy this again!!!

Is this channel dead?

Congratulations on your James Beard Award. 👏🏼

Does T Rex taste like chicken?

which font it is?

Isn’t all wine technically organic?

Hey Andrew, I would love to see you do something like this with fennel. It's such a versatile, flavourful and underappreciated vegetable. Can be enjoyed raw, roasted, braised, I'm sure you would discover some great recipes.

17:45 "No!"

2:40. I love that even as a fancy Indian chef, he still drinks instant coffee. This man is a chad.

I've been watching them for years. So glad they came to LOUISIANA. I'D love to show them the hidden gems

I hope you'll improve the sound recording quality. It's very poor at the moment and hard on the ears.

Holy onions!

Adam deserved a third of both guys' plates.

I bought this at don quiote and I can’t stop buying it. Thanks for the recommendation! So yummy

Lovely easy recipes, thank you greatly .

This was beautiful. I used to work as a line cook in a ramen bar and it can get intense. There were many things that were not well managed but it was truly a family there. We did not have the teamwork however like this crew. This was amazing to watch. Im in awe looking at those dishes and how they operated.

Wow, just, wow. Thank you for this insight. I'll appreciate dinners at restaurants even more now! <3 Everything looked so delicious I was jealous of you lol.

Love how approachable your recipes are for the home chef.

I mean, none of these is what I eat at home in kerala, india, it doesn't even come close to looking like it even. But I'm guessing he has made his own versions of it mixing everything and called it "indian". Also Its just "indian food" to foreigners, in reality every state in india has their own food menu. I don't like when videos just tag on food as indian because it literally is specific to a part of India.

wonderful! I love that you did this short cooking video, am going to use those ideas!

This is awesome. I was in the restaurant business for about 25 years. Thanks for sharing

I love seafood, I sea food and I eat it.

Is anyone around for 2024? Can’t see this channel update any latest video 😢

They needed more episodes like this. Sad that it is over

fun fact Melon seeds in Chinese according to the Yabla Chinese English Pinyin dictionary is guā zǐ >>>> EGUSI = Melon seeds

I agree, it is a very nice piece. However, like you the devil is in the finances, $160. Like many of us, I have my two main Lodge pans, a 10 and a 12 inch. These have and continue to cook very well for over the last 30 years. Recently I ground and polished down these two pans to see if a smoothed surface made any difference. No difference was perceivable before with the rought sand cast texture or after with a ground/sanded smooth surface. The smooth surface would not be a point to buy a modern $160 pan, I bought one tool to do the work and one sander sheet for my sander, a total of $8. Budget is a concern and I want to add 10 and 12 inch (CS) carbon steel pans, (Lodge CS is $100 for both pans) to my kitchen as they are lighter, my 12 inch cast iron pan is very heavy and some weight relief would be welcome. The Lodge carbon steel pans do have maybe even rougher surface than the Lodge cast iron so I will likely grind and sand the new pans if only for the cosmetic value. Well made and informative video. Ciao

*gets snacc handed to him "Wait, iz for me?" 😯🥺 "Yeah!" "WOOHOOO!" 🥳😍

Technically you did it for 12 hours, 24 hours would go from whenever you had breakfast and finish off the next day at breakfast to make it a full 24 hours.

🍻

all the military lingo is so cool and leader like by chef Jane, its so cool!

Voila!..

still entertaining after all these years

😂why does the sandwich Andrew made looks and sounds like a weird pregnancy craving😂