Birria Tacos – tender, juicy beef you didn’t know you needed
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Let’s dive into the world of Birria Tacos; slow-cooked beef soaked in rich broth and wrapped in fresh made corn tortillas with …
Any chance you can make, Georgian Mushroom Khinkali…. The lamb ones are awesome too but the mushroom ones were off the chain tasty!
This man is gifted, every cuisine is done well.
++++++++++++++++There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers. I would love to tip you on your recipes..🥰🤞👩🏻🍳😋😋😋++++++++++++++++
today is mid-autumn festival but no moon cake vid from Andy. I am so sad
Amazing prasantation 😊
Where did you get your chillies
Why not go a bit out of the comfortzone. Boiled reindeer tounge, sliced on ryebread. A specialty from the Finnish Lapland.
Every time i hear Andy, i yearn for the short vacation i have in 2018 in Tasmania and around Melbourne. I must go back!
Can you do a black rice something?
Ándy, instead of mozzarella, use Monterey Jack… that's what we use in northern California, anyway….😁 and always use a flat grill, not a high edged pan, whenever possible. Otherwise, EXCELLENT JOB!
I've learned so many valuable cooking tips from your videos. Thank you for sharing your knowledge. I was wondering if you could share a video of you cooking with KHAL
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Can you cook Laksa Sarawak. Anthony Bourdain once said its a "breakfast for the gods." would love to see you cooking it
there's actual birria taco kits U can buy online that comes with the chillies and Mexican oregano. Easiest way to find it
A good birria taco causes those intimate noises that can't be helped.
Scrolling the chat to find the classic "Mexican here and i approve but you could have done this" comment. As if being of the place were the food is from qualifies you to comment on a pro chefs technique 🤣
Hey, where is Canada for your cookbook pre-order?
As a person who eats food, I can confirm that this video is indeed about a man cooking and then eating food.
Not using the cartouche is more authentic anyway 😛
Made these and I loved how chewy they were. Juicy and cheesy