*Its 2am and you look out your window into the neighbors back yard* You see a man, with a gopro and headlight attached to his head foraging for herbs. You keep looking and see him walk inside and proceed to slap the herbs he's collected repeatedly on his cutting board. *wyd?*
Love watching a chef/restaurant owner come home at 1am and quietly make dinner for themselves while the family is sleeping. This is what it’s really like everyone
Always love seeing the "late night" dishes! Super quick relaxing to watch. I get to just take in what you're doing too instead of listening at the same time and it's a nice change of pace. I also like that the "late night" dishes (except for this one) tend to be on the weirder and unhealthier side haha. Keep it up Kenji
@@MrBlastZone3000 oh for sure. I was more talking about the "weird" side of his recipes which I really enjoy. This is one of the most traditional dishes ever. It's a far cry from a Funnyun egg cake.
This is my favorite late-night pasta dish. I feel like everyone has their own method and little twist, so here's mine... even though no one asked for it haha I tend to slice the garlic very thin (instead of mincing it) and use red pepper flakes. Add the oil + garlic into a room temp pan and set to medium heat. As soon as the oil starts to sizzle, turn off the heat and add in your red pepper flakes. This prevents the garlic from going brown and bitter, while infusing the red pepper flakes into the oil without the chance of burning them. Toss in your chopped parsley and add the pasta + the starchy water in a little bit at a time. Over the past year I've added a little bit of fresh lemon juice to the pasta after it's come together in the pan. It's sacrilege, but I really love how it cuts through the fat and adds a little zing to everything.
I've never seen this recipe done without lemon or red pepper flakes. Super easy dish. I think Babish said it best when he said it's a recipe that's greater than the sum of its parts.
Babish tends to desecrate traditional dishes but his interpretation of aglio e olio (which is really just the movie Chef’s interpretation verbatim) is magnificent. I’d say it’s superior to Kenji’s by far. Classic example of being greater than the sum of its parts.
@Anakin, no the dish is defined by only including 3 ingredients: pasta, oil, and garlic. 4 if you include cooking water of the pasta. Sometimes chili flakes are added purely for spice and not so much flavor of the pepper so it’s hardly considered an ingredient. All other additions are not included in the verbatim definition. Not to say they don’t taste good, but take it for what it is.
i absolutely love the late-night vids bc it's such an insight into what a pro chef actually does when the stakes are so low. the love and respect for the food is still there, but the stuff like splashing the pasta water into the sauce with the tongs is just perfect. i love cooking in a rigorous way for other people, but it's always fun to just play around while cooking for yourself. i will never get bored of cooking this way
i was taught this dish many, MANY moons ago when living in Sicily. my neighbors were disgusted with me eating instant ramen and introduced me to this as a substitute
These videos kept me grounded during lockdown. The world felt really scary and inhospitable, but visiting Kenji’s kitchen for a little while felt safe and familiar. I still watch them whenever they come up in recommended.
There's something about kenji's breathing in these videos that lend a strange air of tension and fear to the videos. Im legit expecting him to start throwing things at any second
used to cook this weekly for my roommates/friends during college; now my favorite simple dish to cook after a long day of work. my definition of comfort food. also i really love seeing you use McGee's technique for cooking pasta. i've always felt a little silly doing it myself and have had to defend it a couple times. thanks so much for posting, as always!
The heavy breathing, the slugghish yet precise movements. Taste and texture. Yep, this man is defnitiely inebriedated, and he has also worked in the industry : D
3:37 that's exactly how I open wine when no one's around to yell at me for it. One of these days I'm gonna end up yanking a tooth out with the cork lol
@@FlamingSac this might sound like a smartass response, but quality olive oil and pasta are paramount. That's what I love about Italian food. It's so elementary that the quality of each ingredient matters immensely.
this video is my relaxing station. i literally watch every single video of kenji's and this piece of art makes me so comfortable. and it is the video that taught me how to make aglio e olio which i make every week!
Your neighbors might initially think a burglar’s trying to break into your house late at night. “Nah, that’s just Kenji, picking herbs in the dark again.”
::Kenji opens wine:: "oh, is he going to add wine to this dish? that seems odd." ::Kenji pours wine into tumbler to drink:: "aaah, he just wanted ONE more after the bar."
I asked my italian neighbors about using herbs in this dish once, the grandma and great grandma. They're 72 and 97 years old and have been eating aglio e oglio their entire life. "What about basilico?" "No." "Prezzemolo maybe?" "Noooooo" I like it too though 😁
This is one of my favorite go-to dishes in the summer. Fast, delishes and pairs well with white wine or rosé. I recently started to chop the parsley stems and cook them gently with the garlic and chili. It gives alot of flavors and reduces the amount of parsley thrown away 😋 Now I really have to stop watching mouth-watering videos for the night, it's getting ridiculous 🙈
great video! :) I have a question for you: how do you keep your wooden cutting boards from smelling after cutting onions or garlic, maybe you have some tip for me?
shady313 ::: I have a hard wood cutting board and I have never noticed that it smells of garlic or onions. I just wash it after use with hot water. I cut a lot of garlic....
I love everything about this video - it's literally like when I cooking my first midnight meals for myself when I was 16 or so. I always made aglio e olio ♥
Yes, you ALWAYS put salt in the water when cooking pasta and for god’s sake do not put salt straight into the oil when doing aglio e olio The pasta itself should be seasoned, if you just put salt after it’s cooked it’s not the same thing
Kenji, the nighttime garden forager. Edits 3 seconds later... also I gotta comment on that water flick technique with the tongs. This is truly quality content.
Why pasta in the water before boiling? Is it that difficult to remeber to put it after? I would understand it only if your personal taste it's overcooked pasta, but that's creepy
I made this for lunch. It totally hit the spot! Because my husband is lactose intolerant, we didn’t have parm in the house but I topped it with nutritional yeast - I know it’s not the same but wow, the dish came out so well. I’m definitely adding good parm to our next shopping trip.
Put just enough water in the pot to cover the pasta, use a thermometer to keep an eye on the water temperature, when it hits 180F, start a timer for the normal amount of time you would have cooked it. It doesn't work for fresh pasta, only dry. Ethan Chlebowski(?) has a great video explaining why it works
@@alexketchum3252 I do that too, I always figured that putting it in boiling water instead of cold water you get al dente pasta because it cooks slightly slower on the inside. But yeah I found the article on serious eats and apparently it really doesn't matter. Didn't know that.
@Minstrel🎼 Five months after leaving that comment I've moved back to preboiling my pasta water. I found that my pasta, while cooking faster, would stick together and cook unevenly. And besides I'm never in so much of a hurry that I would need to use that method. So yeah, I reverted back to the traditional method. I did discover that a bit of msg along with the salt in the cooking water does wonders, though.
I can’t believe it…. Finally someone outside Italy that understands that AGLIO E OLIO IT IS ONLY AGLIO E OLIO THE NAME IS GARLIC AND OIL!! (Or in this case Aglio olio e peperoncino, garlic oil and pepper) God bless you
@@dusanbiga4948 Little Viking, if the title of the video had been another, I would have agreed with you, but since the title of the video is AGLIO E OLIO there's only one way to create this recipe. There’s always time to get better Just want it, if you want to learn some real Italian recipes, I recommend this channel PASTAGRAMMAR
@@jergoz Why is there only one way to enjoy the recipe? Why cant people enjoy the recipe their own way and still acknowledge that its not the “real” way to make it?
@@dusanbiga4948 Sure, for the same reason that U.S.A. cuisine is known all over the world, just for its tradition, the refinement of techniques and ways to get to a simple but balanced recipe...ah no excuse Maybe I’m confused with any other country that isn’t yours.
@Kenji any recommendations for good crushed red pepper flakes to use in italian dishes like this, or f0r throwing on some pizza? Most of the time, the flakes I buy aren't spicy at all, and have too much of a smoked/meaty flavor.
I kinda enjoyed these late night videos more than the 20 min long ones kenji now makes, the new ones are really interesting and educational, but just not as relaxing and chilled as these.
I’d lose it if he posted something like “Late night Doritos” and it just starts with him opening the bag lol
Just one, we need one troll video like this
What a twist it would be if he opened up a jar of queso
Just 5 minutes of him munching on chips
You would “lose it”? Haha yeah would be hilarious:/
Missed his chance on Apr 1
*Its 2am and you look out your window into the neighbors back yard*
You see a man, with a gopro and headlight attached to his head foraging for herbs.
You keep looking and see him walk inside and proceed to slap the herbs he's collected repeatedly on his cutting board.
*wyd?*
subscribe to his youtube channel
"Picture if you will"
Grab the lotion and Kleenex
Join em
It'll be another whole new episode of WWYD by john quinones
Love watching a chef/restaurant owner come home at 1am and quietly make dinner for themselves while the family is sleeping. This is what it’s really like everyone
Bro if u made aglio e olio at 1am I would wake up and join you for dinner any day!
@@sphinyal8758 aglio e olio is a way to go dish when i'm starving at 1am. can you tell me a more rapid food w that much flavour?
@@fakeid90909 maybe you can try pasta cacio e pepe.
dystopian late-stage capitalism horrors repackaged as heartwarming stories
Always love seeing the "late night" dishes! Super quick relaxing to watch. I get to just take in what you're doing too instead of listening at the same time and it's a nice change of pace. I also like that the "late night" dishes (except for this one) tend to be on the weirder and unhealthier side haha. Keep it up Kenji
It seems like Kenji does 1/2 of his eating late at night.
I mean this is pasta and oil. Not the healthiest so it's still sort of in line with his other late nights I feel like 👍
@@MrBlastZone3000 oh for sure. I was more talking about the "weird" side of his recipes which I really enjoy. This is one of the most traditional dishes ever. It's a far cry from a Funnyun egg cake.
Hint: He has probably had a few.
Me too. These late night videos are so chill. I like watching them in th early morning and waking up to the sounds of Kenji cooking.
*Aggressively slaps the herbs * "This bad boy can flavor so much!"
My favorite dead meme
Ah this was my great grandmother’s FAVORITE meme, before she passed, 20 years ago. RIP nonna!
Glad hes not one of those Argentineans that think theyre italian lol
Fuck these herbs!
Cringe
You know you've become totally accustomed to Kenji's kitchen when you get excited from him using the "good" olive oil.
bruh I'm half asleep and when Kenji crushed the garlic head at the start I thought it was an egg
How to Basic would be proud
@@b.franco2627 I get the impression that How's approval would be pretty far down on Kenji's priority list, haha
This is my favorite late-night pasta dish. I feel like everyone has their own method and little twist, so here's mine... even though no one asked for it haha
I tend to slice the garlic very thin (instead of mincing it) and use red pepper flakes. Add the oil + garlic into a room temp pan and set to medium heat. As soon as the oil starts to sizzle, turn off the heat and add in your red pepper flakes. This prevents the garlic from going brown and bitter, while infusing the red pepper flakes into the oil without the chance of burning them. Toss in your chopped parsley and add the pasta + the starchy water in a little bit at a time. Over the past year I've added a little bit of fresh lemon juice to the pasta after it's come together in the pan. It's sacrilege, but I really love how it cuts through the fat and adds a little zing to everything.
Lemon juice *definitely* cuts through the fatty flavours and give a nice zing.
I've never seen this recipe done without lemon or red pepper flakes. Super easy dish. I think Babish said it best when he said it's a recipe that's greater than the sum of its parts.
I also finish mine with a squeeze of fresh lemon juice, and a couple tablespoons of fresh-grated Parmesan cheese shreds. 👍
I must be doing something wrong when I make it, it had hardly any flavor lol. Definitely did not add pasta water
@@scottrowe533 OMG, no cheese with garlic, please!
LOL
I always love watching everyone's interpretation of this dish. Babish, The Chef Show, and now Kenji
Babish tends to desecrate traditional dishes but his interpretation of aglio e olio (which is really just the movie Chef’s interpretation verbatim) is magnificent. I’d say it’s superior to Kenji’s by far. Classic example of being greater than the sum of its parts.
It’s funny because the dish contains only three ingredients
@Anakin, no the dish is defined by only including 3 ingredients: pasta, oil, and garlic. 4 if you include cooking water of the pasta. Sometimes chili flakes are added purely for spice and not so much flavor of the pepper so it’s hardly considered an ingredient. All other additions are not included in the verbatim definition. Not to say they don’t taste good, but take it for what it is.
@@soop8665 What are you on about?
Yeah here in Italy it has tons and tons of variations! Which is very interesting for such a simple dish with so few ingredients.
These videos always make me realize I actually do have food in my house whenever im like “damn theres nothing to eat” lmao
Haha exactly
So fucking true!
this made me laugh and then also reflect on my entire life at the same time lolol
i absolutely love the late-night vids bc it's such an insight into what a pro chef actually does when the stakes are so low. the love and respect for the food is still there, but the stuff like splashing the pasta water into the sauce with the tongs is just perfect. i love cooking in a rigorous way for other people, but it's always fun to just play around while cooking for yourself. i will never get bored of cooking this way
This is the first time I've ever witnessed herb abuse first hand :-)
Does that bring out more flavor?
@@Scottjf8 it gets all the water off and on to the cutting board!
Ah ok. I'll have to do that 😄
wojomojo And all it took was a global pandemic.
Herb abuse is a strat that saves a few frames but adds lots of flavour.
These videos legit are so calming for some reason..
Could watch them for hours upon hours honestly
i was taught this dish many, MANY moons ago when living in Sicily. my neighbors were disgusted with me eating instant ramen and introduced me to this as a substitute
that sounds like a lot of moons
This Is so italian😂
Late night instant ramen is the best
But late night aglio e olio is also the best Being simp for both i cant choose
0:45 Kenji flexing on us hard with that bracelet
Who wouldn't
What kind of bracelet is it??
@@victorangelogabriel it was a normal bracelet. Now it's a garlic bracelet.
@@victorangelogabriel I believe his daughter made it for him, but I could be wrong
These videos kept me grounded during lockdown. The world felt really scary and inhospitable, but visiting Kenji’s kitchen for a little while felt safe and familiar. I still watch them whenever they come up in recommended.
Did your daughter made you that bracelet? That's really wholesome
10/10 father
When the imposter is sus! 😳
@@Liamjlm tf does that have to do with the comment
@@creativename1590 a lot
@@Liamjlm cringy af
Shouldn’t that make the daughter 10/10? How come she gets no credit? All he did was receive a gift and wear it.
I love how Shabu sleepless gravitation around Kenji and the Kitchen ❤
1:44 fake.
he's watching this video as he makes this video so he knows what to do
its not. its a live recording of what he's doing. GoPro has an app that allows you to see what your capturing live on a device
@@justinvillarreal9967 read that again.. but slower
@@justinvillarreal9967 sounds like a bunch of CIA nonsense to me
@@justinvillarreal9967 r/wooooooosh
Actually a rat is pulling his hair to make the food so you're wrong
There's something about kenji's breathing in these videos that lend a strange air of tension and fear to the videos. Im legit expecting him to start throwing things at any second
Yeah I know right
Kenji, tired of eating salads for every meal, breaks down and under cover of the night makes a carb dish
Just as I hop in bed kenji coming in clutch with the upload. Love you kenji
JustRxbert ua-cam.com/video/5ubBSHPXysk/v-deo.html
JustRxbert ua-cam.com/video/5ubBSHPXysk/v-deo.html
@@ohitstarunntarun9828 disliked
oh yeah yeah 😔😔 subscribe
I’ve been wanting this dish from you! It’s one of my favorite dishes and you’re one of my favorite chefs.
Kenji's late night pantry raid videos give off the "cat with a go pro" vibe. Love it!
used to cook this weekly for my roommates/friends during college; now my favorite simple dish to cook after a long day of work. my definition of comfort food.
also i really love seeing you use McGee's technique for cooking pasta. i've always felt a little silly doing it myself and have had to defend it a couple times. thanks so much for posting, as always!
The heavy breathing, the slugghish yet precise movements. Taste and texture. Yep, this man is defnitiely inebriedated, and he has also worked in the industry : D
Inspiration to not just drunkenly shove Totinos in the oven when I need a late night snack .
Instead you can drunkenly make a pasta dish ex. J Kenji Lopez-Alt
Cooking pasta stoned is fun and relaxing
1:13 - the way he pours that olive oil 😍
3:37 that's exactly how I open wine when no one's around to yell at me for it. One of these days I'm gonna end up yanking a tooth out with the cork lol
I thought he did that! Lol! I wasn't sure at first
The clicks and clanks and sounds of the knife, even the sounds of breathing, is very calming to me. Makes me sleep; in a good way.
Aglio E Olio is one of my favorite late-night meals. Few ingredients, quick, and delicious!
and you wake up to the entire apartment still smelling of garlic
@@tommihommi1 perfect for warding off your vampire landlord
Why does it have like no flavor when I make it, what am I doing wrong lol
@@FlamingSac this might sound like a smartass response, but quality olive oil and pasta are paramount.
That's what I love about Italian food. It's so elementary that the quality of each ingredient matters immensely.
@@FlamingSac Not enough salt and garlic?
this video is my relaxing station. i literally watch every single video of kenji's and this piece of art makes me so comfortable. and it is the video that taught me how to make aglio e olio which i make every week!
I don’t care if a squeeze of lemon isn’t traditional, it makes the whole dish ten times better.!
Yes, but for you! Not for me!😉
@@ValerioBettini thats why your dish doenst taste good
@@presentmic3605 ass
Your neighbors might initially think a burglar’s trying to break into your house late at night.
“Nah, that’s just Kenji, picking herbs in the dark again.”
Kenji: "We don't eat just cheese and carbs."
Me: Why do I feel like he's judging me?
No annoying music, no fance camera angles, just watching a guy making good food, thats what I like!
I much prefer these "late night" videos. Less food network style and more of this relaxing cooking!
@@NashTheGreat Never said both couldn't exist
I love picking fresh herbs from my garden for food or cocktail recipes. Making this very soon. Thank you for the recipe!
::Kenji opens wine:: "oh, is he going to add wine to this dish? that seems odd."
::Kenji pours wine into tumbler to drink:: "aaah, he just wanted ONE more after the bar."
Who dislikes these? What earthly reason? These are everything good. Carry on, good man!
I love this relaxed style of cooking. What herbs did he put in? There's parsley for sure, is the other basil?
I think so
These videos are so calming I watch them before I sleep
No one:
Kenji throwing herbs: *SMACK*
Smacc
Your videos keep me alive.
"And that's why I dry my cutting board, not my herbs"
I don't know what amazes me more, the sheer number of knives on his drawer or the fact that all of them are razor sharp.
Daytime cooking: cooking tips
Late night cooking : peaceful cooking
This "late-night" series fills me and my stove with warmth.
I'm laying in bed thinking: it's 343am, do I really need to get up right now and make this?
😂
Yes, yes you do.
Nathan Hartanto damnt. I'm still in bed. Awake. And more hungry.
Damm 343am? Are you stuck in a tenfold interdimensional loop?
@@zelven6109 shhhhh. don't tell anyone
I love the description box lol 😂 but great, quick recipe as always. ❤ I’m late to the videos but they’re very helpful.
The flicking of the tongs to get the water to the other pan.. im dead. Lmfaooo so funny! Cool video!!
bruh, J. Kenji gotta be the only person up at night and says "hmm... im kinda craving some aglio e olio"
I asked my italian neighbors about using herbs in this dish once, the grandma and great grandma. They're 72 and 97 years old and have been eating aglio e oglio their entire life. "What about basilico?" "No." "Prezzemolo maybe?" "Noooooo"
I like it too though 😁
Prezzemolo on this dish is a must for all Italians, maybe gramps is getting old and forgetful.
I’m italian. We don’t put herbs in aglio e olio
I'm italian too and i give you the permission of doing whatever the fuck you want
@@Manu-se5tx relax, it's not that deep. just an anecdote
Always love this classic and super simple dish. Great video and recipe!! 👍
This is one of my favorite go-to dishes in the summer. Fast, delishes and pairs well with white wine or rosé. I recently started to chop the parsley stems and cook them gently with the garlic and chili. It gives alot of flavors and reduces the amount of parsley thrown away 😋
Now I really have to stop watching mouth-watering videos for the night, it's getting ridiculous 🙈
This is the MVP spaghetti dish. I also enjoy adding thyme into your garlic/chili oil, then lots of parmesan at the end. Nice video!
I first discovered this recipe from the movie Chef. Now, it's become one of my favourite dishes, delicious as hell with minimal ingredients!
I would really love a tour of what you've got growing back there! Also, an oil tutorial.
Just need Scarlett Johannson and a carving fork and you're set
Ah, I see you're a true man of culture as well.
What film are we talking about?
@@rbokhoree Chef
Didn't know drying wet herbs could double as stress relief activity! Definitely going to try that.
great video! :)
I have a question for you: how do you keep your wooden cutting boards from smelling after cutting onions or garlic, maybe you have some tip for me?
Try using wooden cutting board sealant. I never notice lasting smells from cutting onions or garlic.
Lemon and salt.
Chlorine and a good wash?
rub salt on it. salt will extract the oil from chillies/garlic away, keeping your board from being stained and smelly.
shady313 ::: I have a hard wood cutting board and I have never noticed that it smells of garlic or onions. I just wash it after use with hot water. I cut a lot of garlic....
I love everything about this video - it's literally like when I cooking my first midnight meals for myself when I was 16 or so. I always made aglio e olio ♥
im scared to question this mans methods, but i have always been told to only put salt and pasta into the water, once its boiling?
Don't believe everything you're told
Yes, you ALWAYS put salt in the water when cooking pasta and for god’s sake do not put salt straight into the oil when doing aglio e olio
The pasta itself should be seasoned, if you just put salt after it’s cooked it’s not the same thing
@@BrividoCarlo i know. i'm asking about putting salt and pasta in the water before or after it starts to boil
@@User-wt9jk yeah sorry, the comma confused me. Yes the water needs to be boiling, and then you put pasta in
They say that because salted water boils somewhat slower. There's no other reason:)
This is such high quality content, I'm not joking
Feels like i'm watching a speedrun
Kenji, the nighttime garden forager.
Edits 3 seconds later... also I gotta comment on that water flick technique with the tongs.
This is truly quality content.
Why pasta in the water before boiling? Is it that difficult to remeber to put it after? I would understand it only if your personal taste it's overcooked pasta, but that's creepy
Probably because it’s faster and it doesn’t make that big a difference when you just want something to eat at midnight
Using friggin' tongs to scoop water out of a pan is a move only Kenji can pull off.
That's a beautiful bracelet Kenji!
I made this for lunch. It totally hit the spot! Because my husband is lactose intolerant, we didn’t have parm in the house but I topped it with nutritional yeast - I know it’s not the same but wow, the dish came out so well. I’m definitely adding good parm to our next shopping trip.
Pssssst: parm is lactose-free, as is almost any cheese.
Pasta in the water before boiling?😫
Americani...
Ma poi perché tagliare il peperoncino con le forbici piuttosto che con il coltello
Dio bono
Put just enough water in the pot to cover the pasta, use a thermometer to keep an eye on the water temperature, when it hits 180F, start a timer for the normal amount of time you would have cooked it. It doesn't work for fresh pasta, only dry. Ethan Chlebowski(?) has a great video explaining why it works
Hi Kenji. Love learning from you. Thank you. Curious as to what type of pan that you used for the oil and garlic. Was it a stainless steel pan?
That garden is amazing
This is such a good recipe, thanks a lot for posting this!
I feel mildly comforted that you also get all your spaghetti in line by pressing them against your chest
love this channel, keep it going, gonna be super huge
Is there a reason why he didn't put the pasta in boiling water?
It doesn’t really make a difference as long as you are cooking your pasta by taste instead of time
@@alexketchum3252 I do that too, I always figured that putting it in boiling water instead of cold water you get al dente pasta because it cooks slightly slower on the inside. But yeah I found the article on serious eats and apparently it really doesn't matter. Didn't know that.
@Minstrel🎼 Five months after leaving that comment I've moved back to preboiling my pasta water. I found that my pasta, while cooking faster, would stick together and cook unevenly. And besides I'm never in so much of a hurry that I would need to use that method. So yeah, I reverted back to the traditional method. I did discover that a bit of msg along with the salt in the cooking water does wonders, though.
When you see Kneji peeling garlic the way you do it's very reassuring that I'm doing things well. haha :)
Nothing says "I don't care" quite like pouring wine into an everyday drinking glass.
Love these late night vids. So relaxing.
nobody:
kenji: uses both hands and his mouth to pull out a cork
I bought the same Falk pan because of your video, thanks a lot.
late night carbs gon give u dat lean gut
I can’t believe it…. Finally someone outside Italy that understands that AGLIO E OLIO IT IS ONLY AGLIO E OLIO
THE NAME IS GARLIC AND OIL!! (Or in this case Aglio olio e peperoncino, garlic oil and pepper)
God bless you
uhhh how does someone dislike so fast
gotta be an italian
Momma mia!
Thanks for the video Kenji. Could you please tell me why you heated up the plate just by itself?
a cold plate makes your food go cold faster. That's the only reason.
Min. 1:56 -_- me preparing my coke.
You really never miss, Kenji
No no and NO PASTA IN COLD WATER PLEASE
No Basil but parsley
Only 2 Pieces of Garlic
E CHE CAZZO BASTA
Noi ce le abbiamo scritte nel DNA queste regole, forse tra qualche secolo impareranno
Stfu butthurt italian. He can make whatever version of the dish he wants.
@@dusanbiga4948 Little Viking, if the title of the video had been another, I would have agreed with you, but since the title of the video is AGLIO E OLIO there's only one way to create this recipe. There’s always time to get better Just want it, if you want to learn some real Italian recipes, I recommend this channel PASTAGRAMMAR
@@jergoz Why is there only one way to enjoy the recipe? Why cant people enjoy the recipe their own way and still acknowledge that its not the “real” way to make it?
@@dusanbiga4948 Sure, for the same reason that U.S.A. cuisine is known all over the world, just for its tradition, the refinement of techniques and ways to get to a simple but balanced recipe...ah no excuse Maybe I’m confused with any other country that isn’t yours.
I'm so glad Kenji is making these consistent vids on UA-cam . So relaxing
Imagine you're cooking late at night alone and you hear kenji breathing in your right ear
Definitely the first recipe i've ever seen that involves slapping herbs and toasting a plate.
Also high-key i'm definitely making this.
Nicely done. Looking good. Thanks for feeding the dog.
I love these videos. It's like cooking asmr
I love these late LATE night vids
Ogni italiano sarebbe orgoglioso di te. Bravo!
I would never warm up a plate just for some late-night garlic spaghetti. Respect.
@Kenji any recommendations for good crushed red pepper flakes to use in italian dishes like this, or f0r throwing on some pizza? Most of the time, the flakes I buy aren't spicy at all, and have too much of a smoked/meaty flavor.
A herb garden tour perhaps? Would love to see what you have at your disposal from that garden of yours.
I kinda enjoyed these late night videos more than the 20 min long ones kenji now makes, the new ones are really interesting and educational, but just not as relaxing and chilled as these.