Lmao! Exactly! Glad he teaches us little things here and there lol

It is here in continental Europe, asparagus (white ones) with ham, boiled eggs, new potatoes and hollandaise. It's everywhere when they're in season.

😂

@@jaspervanheycop9722 learned something new today. sounds delicious!

Grilled asparagus topped with a poached egg is a good combo

"I can't remember if I've told this story before . . ." made me chuckle.

At the very least it's a reminder to people who haven't used kale before on how to prep it properly!

People who don't want to waste perfectly good food ought to know that the midvein of kale is fine and quite tasty. It just needs to be separated and cooked a bit longer. Cut it up exactly like Kenji cut the asparagus and give it the same amount of extra time. It contributes its own flavor and texture that's different from the leafy part, so you're basically getting two veggies for one.

@@sweaterfish6311 Yep! This right here. Kale veins from large leaves can be stringy, but are great if cut into thinner coins before cooking.

@@sweaterfish6311 apparently they’re really good pickled, never tried it though

What is this, a crossover episode?

I stopped watching him a long time ago, because of his weird voicetone thing lol It isn’t even natural for him, he used to sound different. So weird

haha, amazing

@@corpsefoot758 Shame. He makes amazing dishes regardless of his tone.

@@corpsefoot758 That's his schtick and we love him for it.

I wish I had the problem of having to use up cheese nubs

@@Acerider101 Seems both of you never lived in Switzerland or France.

hey can you tell me what a "nub" is? Can't seem to find a proper translation on the internet and never head of the word before. Could you give me a synonym?

@@michaelbaumann8590 In this context, "nub" is probably meaning "a lump or small piece", but you have to combine both "cheese" and "nubs" into a phrase to really get the fully meaning here. Cheese nubs are basically just leftover bits and pieces cheese.

@@michaelbaumann8590 In the simplest terms, a nub is just a small chunk of something. Usually when you use the word nub, it's to imply that this small chunk is the last piece of a larger object that has been reduced down over time. For example when you're grating a carrot, at the end, you'll be left holding the nub of the carrot (with the rest grated away). However, if you just chopped a carrot into lots of small pieces, those wouldn't really be called nubs. "Nub" typically implies that the object has been reduced down to this final small piece, and the rest of the object is gone. Like in Kenji's use, where the blocks of cheese have been sliced away over time and eaten, leaving just these last little nubs. This is probably why it gets confusing to translate, because of this implied process of reduction that gets left out of the definition. This is how it links to more abstract things. For example if two people are arguing, they could argue for a long time until they finally get down to the nub of the disagreement. This would be the final/central very specific detail that is at the root of their argument.

Yeah, the presentation style means you're never guessing "how did he do that" either. You see every step, whether it was perfectly executed or not.

Yeah that's why I love Kenji. Everything is natural you get to see the whole process and he got tons of knowledge. Only in a Kenji Video you get to learn a different recipe while making another at the same time

shows how to troubleshoot along the way. a woefully underrepresented skill in cooking shows unfortunately

Right! It’s realistic.I have a life, a family, an I cook! I love that he shares the science. Kanji has DEFINITELY made be a better cook. Barefoot an all😊

Win!!!

He has more in his fridge every day than I've had in mine over the 9 years I've had a home. At this point it's a chilled cupboard for old pizza and condiments.

Haha this is me

He even had the cadence down LOL

I thought frittata was Italian, and if so that phrase is really weird 😂

That’s just him cooking 😁

very appropriate, as the technique > recipe style of video is what chef john typically does too

Yes!!! I need this skill. Stuff goes bad so much and Kenji has 50x the food in his fridge that I do.

This is exactly what I need

His book The Food Lab addresses a lot of those scenarios.

As Matt Brooks mentioned his book Food Lab has probably close to 30 pages dedicated just to that very helpful, although if you're living in a household of people who aren't as invested in that as you it can be difficult!

++++

It's perfect in its own way. Wabi-sabi

True true! If I only served perfect looking food my 4 kids would have starved.

That's all my meals basically.

mb because the footage is actually taken in spring

It was a nice surprise for the southern hemisphere audience

What the heck is your profile picture, a modern orc or something? Lmao

@@corpsefoot758 yea a groomed orc with a nice shirt on. Basically me.

@@jasoncronin9145 Ahh, touche I’m more of a shirtless cave-troll myself

Also I'm living in Cyprus currently so I've been putting diced halloumi in as the last ingredient to sautee, once everything else is ready, then just browning the cheese slightly. Because it's a non-melting cheese you get nice discrete chunks of cheese that go with the discrete pieces of vegetables, rather than a general cheesiness of the whole dish.

Ha! This was how I would put together cheese plates for dinner parties when I was in grad school. Find the basket of ends in the deli section - pick enough variety, note down the names so I could tell people what they were eating. Great bang for you buck!