I love how you don’t act like cooking at home is the same as in a professional kitchen, this whole use what you have at home view is so accessible and I think is missing from a lot of cooking shows. I love these so much. Anyone could do this
@@rsybing I find Alton Brown a bit annoying for that reason. Like you're cooking at home you can do whatever you want. Just keep it simple for the sake of your sanity.
Congrats Kenji on understanding wrapping sandwiches! I have been advocating this for years, albeit in weird obscure places, but any sandwich. Cold, hot, tuna, breakfast, any...wrap it up for about 5 min. Even burgers! It glues everything together and makes things more even temperature-wise. I usually use wax paper. Love your channel!
@@boogaloobugout7275 actually he doesn't mention it until like a minute and a half in. I actually didn't catch it when I was watching the video and when he went to his oven I was so confused
Kenji, i really love your work. Im a lady with a speech impediment that makes my sentences drag on sometimes, i mumble and stumble and say um, like, uh, almost every sentence. I know it doesn't stop me from being an amazing cook, but seeing you go thru your work has really made me feel at home and welcomed. Thank you.
As a lifelong NYer, I really appreciate your knowledge and teaching of the culture. The deep cuts about the ethnicity of the bodega owners, Kennedy’s, that it’s eaten while drunk, and the fact that the chopped cheese was an uptown thing. I grew up in Brooklyn in the 90s/2000s and nobody ordered chopped cheeses at the delis. But this video got me wondering why I never tried to make this myself either lol. Love the video!
Thanks Kenji for spreading the love. I lived above Patsy's (literally the same building on the top floor) for a number of years, and a number of years a few buildings down. The stories... Anyways... Patsy's is on 1st and 118th. If anyone makes it up there make sure your get your slice/pie extra extra extra crispy. Done that way, the best slice in NY. If they know you, or you drop some bucks in the jar before you order, the might just make the "white pie". Don't know if they still do it... but damn that garlic sauce.
Hey Kenji, I don’t think you’ll see this but I wanted to say that I am very glad to have found your videos. I have always loved cooking videos, but you make it look so easy and fun that I am finally trying to cook myself-and I love it so far! I just made your Mac and Cheese today and it was the first time I’ve ever made a dish I was really proud of. I wish you all the best, and thank you for doing what you do!
And Curry makes shooting a three pointer look easy. I can hardly throw a B-ball that far let alone hit a tiny hoop. Kenji makes it look easy because he's a star.
I love how you’re like, “In a temporary house, still gonna make my cooking show.” Not fussy at all about not being in your usual space with your usual tools. No excuses, just cooking. Awesome.
Glad to see you moving on but I miss the old place. You had it setup so well and your neighbors were stellar. Hope you settle in well and keep in touch with your old neighbors as well
It's nice to come back to your older videos and get to relearn some of the exciting things that have slipped my mind since the first time I watched them. Thanks for helping me become a better home cook.
I love these videos where you talk more much rather than the ones where you don't talk. It's always so informative and keeps me engaged even more than before
@@PeaceMastah thanks for clarifying. Is it Adobo for sure? I know that saying "goya sazon" is not helpful because there are several varieties of sazon.
Mark Vasquez ua-cam.com/video/_tVnPn02oOc/v-deo.html He asked for them in his green chile cheeseburger video. I felt bad he had to use Anaheim’s out there in CA.
In the past two years I've lived in the East Village, Chelsea, Williamsburg, and work in Prospect Lefferts Gardens. My local bodegas have all had them, they've definitely spread out from Harlem and the Bronx.
@Raed Skerek thx, we are origin of Arabs and get no credit where credit is do, no victim mentality intended, but there good peeps, nyc ppl over know it’s Yemenis but outsiders don’t, look up prince naseem hamed from Yemen he is arguably the number 1 most athletically gifted boxer. I just wish Yemen was safe and good with more money. There is way more naseem Ahmed’s in Yemen and even better fighters in Yemen. They just don’t know about fighting, but so athletic good fighters. Sorry for the ramble.
You Tube: "Harlem Chopped Cheese Sangwich" Me: "YES" I'm from South Shore, MA, but have been a Texas Resident for the past seven years. I love videos like this that give me a dose of home when I need it. New sub. Thank you!!
135th and Lenox Ave. Is where Harlem Hospital stands. I spent few years residency training here.in 70's. Across the street on Lenox was a small unkempt cubicle you can get what we called "dirty chicken," deep fried in a large vat of hot oil before you. Great tasting chicken. It's not there anymore.
This is so silly, but hearing you call out those street names reminded me of Big L, one of my favorite artists. He lived like 4 blocks away from your place and shouted out the corner all the time: 139 and Lenox Ave.
pausing the video at the start to comment. the amount of willpower i must use to save this video to watch during my lunch tomorrow is unreal. i cant wait!
appreciate a comprehensive analysis of the chop cheese done by an actual new yorker from uptown who understands the context and history. shout out to the yemeni deli owners! its not a cheese steak!
I have to come clean with something here. I am totally and utterly addicted to Hatch Chiles. I've always been a fan of green Chile but a couple of years ago, a work colleague came back from a trip to New Mexico and gave me a jar of chopped Hatch Chiles. I had never tasted a green Chile like this before and was instantly addicted. I was putting Hatch's on everything, eggs, steak, chicken, cornbread, you name it, I put Hatch Chiles on it, so much so that I ate through an entire 5lb jar in 10 days. This was 5 years ago and I spent the next 4 years trying to find a way to get those same Hatch Chiles online but every single product I bought tasted nothing like the Chiles I had fallen in love with, come to find out that 99% of the products labelled has Hatch Chiles aren't Hatch Chiles at all, they're just green Chiles usually around the same region. This was until last year where I found Hatch Valley brand 505 Southwestern medium flame roasted Green Chiles. I finally found them. I try to keep my addiction under control by only ordering two 40oz jars every two months. For anyone that is interested in trying the real deal, this is what I order every 60 days or so. www.amazon.com/gp/product/B075KNL3JL
As a lifelong New Mexico native, I can say you'd fit right in putting your green chiles on everything you can! 505 is an excellent choice for authentic chile imho. Find a good green chile sauce recipe you like and add it to potatoes and breakfast burritos!
I've lived in spanish harlem for 5 years now and I'm originally from the bay. When I saw this video i flipped. When I saw him put it on a dutch crunch roll I watched my two worlds collide and my brain melted. Thanks Kenji!
Thats Patsys shoutout made my day. Im from Boston but I always go out of my way to visit patsys anytime im remotely close to New York. That place is the best
I grew up in NYC in the 50's and 60's and that roll was a hero. I didn't hear the term sub until I joined the service in 1974 and moved around the country for training.
I’m from the Bronx and lived there until I was 25. I never heard of a chopped cheese until I moved and saw someone make it on UA-cam. I felt played because apparently chopped cheese is very New York and I was unaware.
Been watching your videos for years. Never knew you were originally from my neighborhood. Respect. Patsy is the best. My favorite pizza shop. It’s on first ave though. You said Lenox.
It is also important to note that the chopped cheese is a cheap sandwich for the locals and youngins. An authentic one is only about $4-6. Breakfast and lunch time in Harlem bodegas are loaded with school kids ordering before going to class.
Everyone's talking about the sensual bun/beef comments, and rightfully so, but "Those make me wish I was drunk" is an equally iconic line that deserves its flowers (albeit a year+ after the fact).
Those bodegas make mean sandwiches, and theyre cost effective too! Also loved how they sold loose cigarettes (individually not by the pack) for 50 cents each. It's the little ancillary bits that you dont learn about without physically witnessing yourself.
Find a couple of the old Mexican abuela's cooking outside on an clay fire with a flat piece of steel over the top. There's some great ones on UA-cam. I'd name a couple but I don't want to be accused of shilling. It isn't always about how fancy your tools are. open
We have something similar to that 'Dutch crunch' roll here in the Netherlands. We call it tiger bread. The crunch is made by adding a layer of a rice flower paste, which contains no gluten so it doesn't stretch as the rest of the bread rises, causing the cracks. It's freaking amazing in anything toasted, like a grilled cheese. The added crunch is so good.
My man Kenji you have a mouth of steel this is the second video I've seen you make a sandwhich that makes my eyes water from the crunch and thinking of the roof of my mouth.
this temp kitchen makes me think back to the small apartment kitchens of my past. I feel like this is going to be a very relatable few videos while Kenjis in this temp kitchen. Gonna miss the old one though.
New Mexican living in Chicago, came to learn about the New York staple and was pleasantly surprised to see him using the Hatch Green Chile.... Great on cheeseburgers, pizza, eggs... you name it. Has some stew now that the weather is getting cold here.
This was amazing! I've never seen a recipe video where the chef essentially wears a Go-Pro and eschews the glamorously fake food photography in favor of showing the viewer exactly how to make something in real time. Question: what tool/utensil is Kenji using in his main pan? It looks like a wooden paint scraper, but it looks really handy.
It's a wooden spoon without the spoon shape, basically a stick of wood with one end slightly larger than the other. He's mentioned the brand several times in the past but I don't remember it.
I got one of these on a road trip when I was staying with an internet aquaintance from Harlem. I'd forgotten about it until just now. There's nothing like it when you're tired and emotional.
If we had chopped cheese sandwiches in New Mexico the fist thing people would add is the hatch green chile. (yes this is how we spell it here) That looks delicious, and good on ya for knowing the secret of the green.
Man, it just so nice to just see you coock and tell these stories from real life, this detailed stuff with street names and locations coming right outta the self without glitches while you work seemlessly, so cool. Well, obviously a pro chef dooing nothing too fancy but where I would need to get my thought and concentration on one thing at a time. Would that be choppin, seasoning or anything else I couldn't tell the names of my family right having to think about the toast in the back of my mind, possibly burning if I forget it.
Little known fact. Hellman's in the squeeze bottle is VERY different from the jar. Get the two together and a bunch of friends and family and give them a heads up. SERIOUS difference. Personal preference but II am now a jar head through and through.
It's funny. I'm from Boston and my friends in NYC insisted I get a chopped cheese at one of their local bodegas, this is back around 2006. Now I have to get one every time I go back (and that's been way too long).
I've got a lot of Ramen flavoring packets lying around. Going to use that as a substitute for the chicken bouillon packet as it's pretty much the same thing (salt, flavoring, & MSG). Can't wait!
I’m a born and bred New Yorker (Bronx and Harlem) and I have never heard of a “chopped cheese” until these hipster food blogs started blowing it up. Baconeggncheeze all day!
Actually most of the Kennedy fried chickens are run by Afghans Kenji. Source: Am Afghan from NY and my dad + all my uncles and everyone in our community has worked in/owned a Kennedy Fried Chicken at one point. the guy in the photo of this NYT article is a family friend of mine: www.nytimes.com/2011/02/14/nyregion/14chicken.html
I sure hope that your new kitchen will be larger than these last two, which are smaller than my 1950's Eichler gally. Mine would actually be pretty efficient for just one person at a time, but a few nifty appliances have taken up residence on a large surface of my countertop over the years. I recently bought a good mortar and pestle, on your recommendation, and made a spot for it under the counter ~ thanks for the tip 🙋🏼♀️👍🏼
I love how you don’t act like cooking at home is the same as in a professional kitchen, this whole use what you have at home view is so accessible and I think is missing from a lot of cooking shows. I love these so much. Anyone could do this
Nic M there are pore people out there by the way burger is trim from steak
Incidentally, this is when I knew Good Eats had jumped the shark. No Alton, I don't have time to construct a Rube Goldberg machine to make oatmeal.
@@rsybing I find Alton Brown a bit annoying for that reason. Like you're cooking at home you can do whatever you want. Just keep it simple for the sake of your sanity.
Yes, learning to use what you have and adapt recipes to suit your ingredients is an important skill.
Using what you have at home is what leads to great creativity!!
Actually laughed out loud when “this makes me wish I was drunk”
oh Kenji you are a gem!!
eating while being slightly drunk is great. everyone knows it.
thats when the video got a thumbs up from me haha
same hahahha
"buns are ready to accept this beef load"
Kenji what
"I've got the prescription for you, Doctor...another hot beef injection!"
Phrasing!!!
i mean...... he ain't wrong
You heard the man
Well, he did soften them to, "get it ready to accept what's coming to it."
Congrats Kenji on understanding wrapping sandwiches! I have been advocating this for years, albeit in weird obscure places, but any sandwich. Cold, hot, tuna, breakfast, any...wrap it up for about 5 min. Even burgers! It glues everything together and makes things more even temperature-wise. I usually use wax paper. Love your channel!
Except when you wrap it up, then eat it immediately.
Also. Some sandwiches just got soggy when wrapped.
@@thisscreensucks fax
@@thisscreensucks that’s why they’re wrapped, to keep your hands clean. ;)
I'm really gonna miss your old kitchen. I think many of us already have it memorized hahaha
did he move?
BestDeals did you watch the first 15 seconds of the video?
Preserve it like Julia Child's!!
@@boogaloobugout7275 actually he doesn't mention it until like a minute and a half in. I actually didn't catch it when I was watching the video and when he went to his oven I was so confused
Marco Mercado I was already missing it when I saw that stove and counter space!😭😭😭😭
The first 70 seconds describing the exact block where a ground beef sandwich could be purchased in the 90s was just excruciatingly NY state of mind
@@marksommers4179 what did he get wrong
@@marksommers4179 You cared enough to comment in the first place...
@@marksommers4179 least delusional youtube commenter
@@marksommers4179 Sounds like your full of crap. Who cares? You did by commenting twice
Get over yourself
“Get the bread soft so it can accept what’s coming to it...”
I’m scared and aroused.
It has to accept it's "beef load" 😳
Robert Dunn that’s the one that got me lol “ get it ready to accept the beef load “ lol
@@roblobster10 it must.
You are scaroused?
@@Chipiricuiki0083 it gets soft to accept the beef load or else it gets the hose again..
Kenji, i really love your work. Im a lady with a speech impediment that makes my sentences drag on sometimes, i mumble and stumble and say um, like, uh, almost every sentence. I know it doesn't stop me from being an amazing cook, but seeing you go thru your work has really made me feel at home and welcomed. Thank you.
First.
second
lmao
How are you always first?? 🤔🤔🤔
@@marcool0417 He's Kenji's biggest fan.
Excited to see your new kitchen, Kenji!
As a lifelong NYer, I really appreciate your knowledge and teaching of the culture. The deep cuts about the ethnicity of the bodega owners, Kennedy’s, that it’s eaten while drunk, and the fact that the chopped cheese was an uptown thing. I grew up in Brooklyn in the 90s/2000s and nobody ordered chopped cheeses at the delis. But this video got me wondering why I never tried to make this myself either lol. Love the video!
Thanks Kenji for spreading the love. I lived above Patsy's (literally the same building on the top floor) for a number of years, and a number of years a few buildings down. The stories... Anyways... Patsy's is on 1st and 118th. If anyone makes it up there make sure your get your slice/pie extra extra extra crispy. Done that way, the best slice in NY. If they know you, or you drop some bucks in the jar before you order, the might just make the "white pie". Don't know if they still do it... but damn that garlic sauce.
best thing about Kenji's videos is it feels like you're just hanging out with him in the kitchen
Yeah, but we don't get to eat it ...
Hey Kenji, I don’t think you’ll see this but I wanted to say that I am very glad to have found your videos. I have always loved cooking videos, but you make it look so easy and fun that I am finally trying to cook myself-and I love it so far! I just made your Mac and Cheese today and it was the first time I’ve ever made a dish I was really proud of. I wish you all the best, and thank you for doing what you do!
And Curry makes shooting a three pointer look easy. I can hardly throw a B-ball that far let alone hit a tiny hoop. Kenji makes it look easy because he's a star.
"accept this beef load" i tenderly whispered to my supple dutch crunch, as she lay prone on the cutting board steaming visibly
@@lc9072 every day is a 🔥 day to be a degenerate hahaha
lmaooo as she lay prone dont kill me
I don't know what this is...but I like it
🤣😭😭😭
It would’ve costed you 0$ to not say that 😁
Hey so the Kennedy and Crown fried chicken spots in NYC are actually Afghan Immigrants. The delis are Yemeni or Dominican.
some are Pakistani.
145th and Amsterdam man... that chicken spot kept me ALIVE on a $4 budget DAILY!
They all Ocks and if Spanish papi
Damn bro America diverse as fuck
New york is a shit hole.
I love how you’re like, “In a temporary house, still gonna make my cooking show.” Not fussy at all about not being in your usual space with your usual tools. No excuses, just cooking. Awesome.
Glad to see you moving on but I miss the old place. You had it setup so well and your neighbors were stellar. Hope you settle in well and keep in touch with your old neighbors as well
"Tomato."
"Ah, yes, of course."
"Mosquito."
"Wait."
My libido
A denial
A denial
A denial
I love watching you cook but my favorite thing is you’re knowledge on the history of the food you’re cooking.
It's nice to come back to your older videos and get to relearn some of the exciting things that have slipped my mind since the first time I watched them. Thanks for helping me become a better home cook.
RIP Kenji's old kitchen, where it feels like we all spent quarantine
Before he explained the new kitchen I imagined Kenji breaking into someone’s house, later leaving behind only delicious food as evidence
“Our bun is ready to take our beef load” this new kitchen got you speaking dirty. We like it. Keep it going
I love these videos where you talk more much rather than the ones where you don't talk. It's always so informative and keeps me engaged even more than before
Man I wish we had chopped cheeses in Toronto. At least you are the Internet Bodega of Information. I’m gonna make this tomorrow
Same! I live in Toronto too.
From Toronto too, and will be making this and that bulgogi hoagie in his last video in the near future!
In Toronto, Pennies has a chopped cheese, and oddseoul has a bulgogi cheese steak. They're both delicious and worth trying!
Also in Toronto. Did the hoagie today. SOO good. This is next!
@@Greeeener Will definitely check out Oddseoul, once our city isnt such a hot spot. Thanks for the tip!
The chicken bouillon should actually be Goya sazon. That’s the secret NYC bodegas use to flavor these up and give them that signature color. 👍🏻
Glad I found your comment! Do you have a online source for this as well?
Goya adobo*
@@PeaceMastah thanks for clarifying. Is it Adobo for sure?
I know that saying "goya sazon" is not helpful because there are several varieties of sazon.
@@Margar02 100% red lidded Goya Adobo! :)
You can tell you've been in food service for a while cuz you're always moving. Keep on with the keeping on. Love to all the line cooks out there
Chopped cheeses are a staple here in Harlem and you recreated it perfectly! Amazing to see Harlem representation too!
2:08 YAY! YOU GOT THEM!
Mark Vasquez ua-cam.com/video/_tVnPn02oOc/v-deo.html He asked for them in his green chile cheeseburger video. I felt bad he had to use Anaheim’s out there in CA.
Zhizza hey thanks man!
Surrogate Chile Papi
he even posted thanking post on his yt side :D
@Mark Vasquez What's wrong with that?
In the past two years I've lived in the East Village, Chelsea, Williamsburg, and work in Prospect Lefferts Gardens. My local bodegas have all had them, they've definitely spread out from Harlem and the Bronx.
“Makes me wish I was drunk” 😆😆
That's an easy fix.
that's a real endorsement though
Hungover rn yet still agree 😅
“Those make me wish I was drunk”. Love it Kenji, keep it up man!
I previously lived on 110 and 5th, so Hajji's was a close walk by. I've had it at other places but no place beats Hajji's taste and price.
The old kitchen just wasn't the same after Spoony moved out.
I'd love to hear your thoughts on setting up a home kitchen, as far as layout, if you haven't already moved into your new kitchen
I moved to the upper east side a couple of weeks ago and just rewatched this video as I ate my first chopped cheese. Cheers!
I love the recognition of the roots of these dishes, much love to the Yemeni people.
@Raed Skerek thx, we are origin of Arabs and get no credit where credit is do, no victim mentality intended, but there good peeps, nyc ppl over know it’s Yemenis but outsiders don’t, look up prince naseem hamed from Yemen he is arguably the number 1 most athletically gifted boxer. I just wish Yemen was safe and good with more money. There is way more naseem Ahmed’s in Yemen and even better fighters in Yemen. They just don’t know about fighting, but so athletic good fighters. Sorry for the ramble.
@@shadowthefirst5115 I grew up watching the guy, and yeah man I know how much can come out of these talented people if they get the opportunities.
You Tube: "Harlem Chopped Cheese Sangwich"
Me: "YES"
I'm from South Shore, MA, but have been a Texas Resident for the past seven years. I love videos like this that give me a dose of home when I need it. New sub. Thank you!!
J. Kenji López-Alt: This is the real trick: chicken bouillon.
*Marco Pierre White has entered the chat.*
Knorr stockpot intensifies
Stock Pot: In.
"Its no real recipe..." your choice really ...
MSG has entered the chat
135th and Lenox Ave. Is where Harlem Hospital stands. I spent few years residency training here.in 70's. Across the street on Lenox was a small unkempt cubicle you can get what we called "dirty chicken," deep fried in a large vat of hot oil before you. Great tasting chicken. It's not there anymore.
This is so silly, but hearing you call out those street names reminded me of Big L, one of my favorite artists. He lived like 4 blocks away from your place and shouted out the corner all the time: 139 and Lenox Ave.
Big L rest in peace
Danger zone
OC “Lifestyles of the poor and dangerous”
@@uncleangie9597 where we quick to put a bullet in a strangers dome
ua-cam.com/video/C-gdOEuEWJM/v-deo.html
pausing the video at the start to comment. the amount of willpower i must use to save this video to watch during my lunch tomorrow is unreal. i cant wait!
the lone butternut squash, quietly nestled in the corner: ah, the whisper of fall😍
There's a haiku in there; it's waiting to be written. :D
Adam White Oh, no. I am having flashbacks of the English language arts CSET exam I just completed😅
@@civilizeddiva Oh Lord, I am so sorry. Here's hoping the rest of your day is bereft of similes, motifs, and anything remotely English-y!
Adam White Thanks, Adam. It’s not bad. I am student teaching today with middle school students. They are pretty 😎 cool
Quite possibly my favorite vegetable.
OK Kenji!!! You're Harlem Official!!!! Who Knew?!??!? Respect!
appreciate a comprehensive analysis of the chop cheese done by an actual new yorker from uptown who understands the context and history. shout out to the yemeni deli owners! its not a cheese steak!
ua-cam.com/video/zswzuxPvi8U/v-deo.html for more information
Its impossible to dislike you Kenji, keep up the amazing vids
I have to come clean with something here. I am totally and utterly addicted to Hatch Chiles. I've always been a fan of green Chile but a couple of years ago, a work colleague came back from a trip to New Mexico and gave me a jar of chopped Hatch Chiles. I had never tasted a green Chile like this before and was instantly addicted. I was putting Hatch's on everything, eggs, steak, chicken, cornbread, you name it, I put Hatch Chiles on it, so much so that I ate through an entire 5lb jar in 10 days. This was 5 years ago and I spent the next 4 years trying to find a way to get those same Hatch Chiles online but every single product I bought tasted nothing like the Chiles I had fallen in love with, come to find out that 99% of the products labelled has Hatch Chiles aren't Hatch Chiles at all, they're just green Chiles usually around the same region. This was until last year where I found Hatch Valley brand 505 Southwestern medium flame roasted Green Chiles. I finally found them. I try to keep my addiction under control by only ordering two 40oz jars every two months. For anyone that is interested in trying the real deal, this is what I order every 60 days or so. www.amazon.com/gp/product/B075KNL3JL
Thanks for the link, Sean. I'm willing to try them!
@@KellyPruett You won't regret it! Get them fresh from the source if you can, but these are the closest I've found.
@@racerex340 shoot, they sell them at Costco now. Thanks for the lookout. Gonna buy one
@@feastmode123 if they're the genuine 505 southwestern, grab yourself a few!
As a lifelong New Mexico native, I can say you'd fit right in putting your green chiles on everything you can! 505 is an excellent choice for authentic chile imho. Find a good green chile sauce recipe you like and add it to potatoes and breakfast burritos!
Not having a Deli spatula: “but I don’t, so I won’t” Love that!!
Hope that it’s UA-cam, Wursthall and your other ventures that are treating you well and not a Covid related situation with moving. Best of luck.
None of the above.
Really loved the mini Harlem tour guide anecdotes you added along the way. 5/5!
"Those make me wish i was drunk!" lol. So honest, bro. Much respect.
me with like everything lmao
I've lived in spanish harlem for 5 years now and I'm originally from the bay. When I saw this video i flipped. When I saw him put it on a dutch crunch roll I watched my two worlds collide and my brain melted. Thanks Kenji!
The fact that Kenji used to live in the danger zone really adds to his lore
The danger zone? Is that an American thing or New York thing?
It’s a big L thing “cause 139 and Lennox is the danger zone.”
@@Drbigchungusmdphd ohhh, Big L was before my time but the song is good
Whats a “danger zone”? Sorry I’m not from the US.
As soon as he said that I was going to make a Big L joke glad someone did it for me
Thats Patsys shoutout made my day. Im from Boston but I always go out of my way to visit patsys anytime im remotely close to New York. That place is the best
“Tomato, uh Mosquito” - the great toppings of the chopped cheese
It's a nirvana referance?
@@user-ku1hn3kg6i my bad, didn’t know
@@user-ku1hn3kg6i Think "Mulatto" is the word used, lol.
I grew up in NYC in the 50's and 60's and that roll was a hero. I didn't hear the term sub until I joined the service in 1974 and moved around the country for training.
I’m from the Bronx and lived there until I was 25. I never heard of a chopped cheese until I moved and saw someone make it on UA-cam. I felt played because apparently chopped cheese is very New York and I was unaware.
Don't feel bad I grew up in NY during the70's,80's and 90's we didn't do chop cheese.
Wow 😳
Been watching your videos for years. Never knew you were originally from my neighborhood. Respect. Patsy is the best. My favorite pizza shop. It’s on first ave though. You said Lenox.
I was born in Albuquerque, New Mexico, Lived in the Bay Area and now in Washington Heights in NYC, this recipe is meant for me.
It is also important to note that the chopped cheese is a cheap sandwich for the locals and youngins. An authentic one is only about $4-6. Breakfast and lunch time in Harlem bodegas are loaded with school kids ordering before going to class.
bro, kenji cultured AF.
Huh? He’s cultured as sex?
Everyone's talking about the sensual bun/beef comments, and rightfully so, but "Those make me wish I was drunk" is an equally iconic line that deserves its flowers (albeit a year+ after the fact).
It’s funny I didn’t notice he was in a different kitchen until he mentioned it 😂
Wat
Oh never mind I did the same thing ha
No way
I was one second in and was like wait what, thats not "our" kitchen floor?!
Those bodegas make mean sandwiches, and theyre cost effective too! Also loved how they sold loose cigarettes (individually not by the pack) for 50 cents each. It's the little ancillary bits that you dont learn about without physically witnessing yourself.
Kenji makes incredible food with a small stove like mine, makes me feel not so bad about my small stove n kitchen. Anything is possible :3
My stove is 80 feet long, loser. Get on my level.
Find a couple of the old Mexican abuela's cooking outside on an clay fire with a flat piece of steel over the top. There's some great ones on UA-cam. I'd name a couple but I don't want to be accused of shilling. It isn't always about how fancy your tools are.
open
“Getting ready to accept whats coming to it” 😂😂😂😂😂.. it better if it knows whats good for it
Also alot of the Bodegas use sazon and adobo lol that msg
Sazon is my secret ingredient
Such a beautiful sando! Gonna try tomorrow for breakfast. Thank you Kenji!
Still in San Mateo or moving elsewhere?
He deserves way more subscribers than he already has. Love you videos thx for the great videos.
"I'm not going to call it a cheesesteak." *Philly steps down from DEFCON 1*
Exactly
Kenji I love your videos not only do you teach us how to cook but you’re educational
We have something similar to that 'Dutch crunch' roll here in the Netherlands. We call it tiger bread. The crunch is made by adding a layer of a rice flower paste, which contains no gluten so it doesn't stretch as the rest of the bread rises, causing the cracks. It's freaking amazing in anything toasted, like a grilled cheese. The added crunch is so good.
I was just thinking this looks like tiger bread which is also what we call it in the UK. I bought a baguette of it just today from the bakery
You did a great way of describing that it sounds delicious.
Why am I just finding this channel now 1 video in and I already know I’m not sleeping tonight cause imma watch all of them
Wow i am really going to miss your old kitchen. i felt like even though i didn't live there but i knew where everything was.
My man Kenji you have a mouth of steel this is the second video I've seen you make a sandwhich that makes my eyes water from the crunch and thinking of the roof of my mouth.
what crunch? I mean what would make this crunch?
I’ve never seen the bouillon before but I’m sure it provide that saltiness that Sazón provides.
Same amount of msg
this temp kitchen makes me think back to the small apartment kitchens of my past. I feel like this is going to be a very relatable few videos while Kenjis in this temp kitchen. Gonna miss the old one though.
"Get it to accept what's coming to it" not sure how I feel about Dom Kenji...
It will submit to Kenji sama's wishes and accept his hot beef load.
New Mexican living in Chicago, came to learn about the New York staple and was pleasantly surprised to see him using the Hatch Green Chile.... Great on cheeseburgers, pizza, eggs... you name it. Has some stew now that the weather is getting cold here.
This was amazing! I've never seen a recipe video where the chef essentially wears a Go-Pro and eschews the glamorously fake food photography in favor of showing the viewer exactly how to make something in real time.
Question: what tool/utensil is Kenji using in his main pan? It looks like a wooden paint scraper, but it looks really handy.
It's a wooden spoon without the spoon shape, basically a stick of wood with one end slightly larger than the other. He's mentioned the brand several times in the past but I don't remember it.
It’s an Earlywood spatula.
As a East Harlem/Manhattan native I love you acknowledging the history of the sandwich.
"Oh man... those make me wish I was drunk."
Same, bro. Same.
I got one of these on a road trip when I was staying with an internet aquaintance from Harlem. I'd forgotten about it until just now. There's nothing like it when you're tired and emotional.
I had this as a kid, before chopped cheese sandwiches was a thing. We called it a hamburger sandwich.
NYC yet again acting like they re-invented the wheel lol
If we had chopped cheese sandwiches in New Mexico the fist thing people would add is the hatch green chile. (yes this is how we spell it here) That looks delicious, and good on ya for knowing the secret of the green.
CAN I GET A YERRRRR?
Yerrrrrrrr
wooo yerrrrrrrrr
Ayoooooo J Kenzi is valid
Wow Kenji. Harlem in the 80s. Jeez you must have some interesting stories
At first I was like, why is he working on the left by the sink instead of at the normal cutting board?? 😂
Man, it just so nice to just see you coock and tell these stories from real life, this detailed stuff with street names and locations coming right outta the self without glitches while you work seemlessly, so cool. Well, obviously a pro chef dooing nothing too fancy but where I would need to get my thought and concentration on one thing at a time. Would that be choppin, seasoning or anything else I couldn't tell the names of my family right having to think about the toast in the back of my mind, possibly burning if I forget it.
“Bun is ready to accept our beef load” threw me off guard
Little known fact. Hellman's in the squeeze bottle is VERY different from the jar. Get the two together and a bunch of friends and family and give them a heads up. SERIOUS difference. Personal preference but II am now a jar head through and through.
Feels weird seeing you in this small kitchen lol
Weird seeing him use a kitchen that use mere mortals might inhabit
As always great video! Made it tonight, so good! Thanks Kenji
"The bun is ready to accept our beef load." DUDE
I was searching for this lol
It's funny. I'm from Boston and my friends in NYC insisted I get a chopped cheese at one of their local bodegas, this is back around 2006. Now I have to get one every time I go back (and that's been way too long).
I've got a lot of Ramen flavoring
packets lying around. Going to use that as a substitute for the chicken bouillon packet as it's pretty much the same thing (salt, flavoring, & MSG). Can't wait!
@C P oh damn OK I'll just have to buy it. They're cheap anyway thanks for the tip
@@xen0cide45 don't listen to that guy you should try it
Nah they were joking about the sandwich exploding. I'll try it 🤣
I’m a born and bred New Yorker (Bronx and Harlem) and I have never heard of a “chopped cheese” until these hipster food blogs started blowing it up. Baconeggncheeze all day!
Actually most of the Kennedy fried chickens are run by Afghans Kenji. Source: Am Afghan from NY and my dad + all my uncles and everyone in our community has worked in/owned a Kennedy Fried Chicken at one point.
the guy in the photo of this NYT article is a family friend of mine: www.nytimes.com/2011/02/14/nyregion/14chicken.html
You're right! My bad.
I sure hope that your new kitchen will be larger than these last two, which are smaller than my 1950's Eichler gally. Mine would actually be pretty efficient for just one person at a time, but a few nifty appliances have taken up residence on a large surface of my countertop over the years. I recently bought a good mortar and pestle, on your recommendation, and made a spot for it under the counter ~ thanks for the tip 🙋🏼♀️👍🏼