Wedge Salads are Great | Kenji’s Cooking Show
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- Опубліковано 20 чер 2021
- Thanks to your support we’ve raised over $100,000 to over one million meals reach hungry children. Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
BTW zero shade towards @babishculinaryuniverse or @JoshuaWeissman. I know and admire both of them and their hard work. It’s just a joke, everyone is cool.
Grilled cabbage here: www.seriouseats.com/food-lab-...
Daniel Gritzer’s wedge salad recipe here: www.seriouseats.com/how-to-ma...
There’s some stuff about smaller tomatoes being better in the off-season here: • That Viral Baked Feta ...
And here: • Easy Summer Corn and T... - Навчання та стиль
The crab cake video will be back up later this week once I fix the audio issues. My apologies.
Just a heads up, the crab cake video also had like quarter to a half of the video cut off at the end. Basically ended right when you were putting the crab cakes in the pan.
Stopped by Costco today and noticed they had crab in a small tub. It didn’t say “jumbo lump”, so I turned my nose up and kept walking. Next to scallops, crab cakes are a favorite seafood dish. Maybe I’ll feel differently after watching your video🤔
I wanted to make sure you saw the audio cut out after you said crab salad so you could take it down, from the 45 seconds or so i watched it was going well. I hope you find the audio.
Hi Kenji, is there a significant difference between American blue cheese and, let's say, Gorgonzola or Bavaria Blue?
@@stefan1024 The mold species and how it's handled. It's all the same mold but variations due to caves or science and how the milk is handled and if it's natural or holes punched in it and the mold added afterwards and then aged.
‘Other famous tiny whisks on the internet’ lol!
Babish is that you?
*screams in Babish
Tiny wooden spoons are what's in.
It’s a classic...but better! Lmao love the roasting
@@Jake-dx1mf freakishly small wooden spoons #fsws
"Hm. Sweet.
Hm. Burned."
That cracked me up man.
Kenji’s mind: don’t say why cherry tomatoes are better in the off-season, don’t say why cherry tomatoes are better in the off-season, don’t say why cherry tomatoes are better in the off-season
Kenji: …….ITS BECAUSE OF THE SQUARE CUBE LAW
I read this comment before it happened in the video and it made it so much funnier.
Had to pause I was laughing so hard
@@GD182 you can tell from his tone that he’s had a real mental battle with himself whether to do it and the devil on his shoulder said ‘do it’.
@@LadyWhiteMage honestly have watched it multiple times throughout the evening for a laugh
he cant help himself 😂
"This is just a stale hotdog bun"
Finally, a professional chef with relatable leftovers
"... A homemade hotdog bun"
Oh
What's really fun to me is when professional chefs say they go get things like a Big Mac & fries after their normal jobs.
@@xnonsuchx Thats pretty much only true if they dont get food at the restaurant. Chefs get paid like crap and the nicer the restaurant they work at the more expensive the food.
@@SuWoopSparrow I'm talking head chefs admitting it, not just line cooks.
"I gotta get me a tiny whisk if I'm going to be serious."
*babish intensifies*
Collab when???
And the freakishly small wooden spoon
That feeling when your dietician slaps the crab cakes out of your hands and hands you a salad.
Ha! That’s my thought exactly!
“No! You need to eat your VEGETABLES!” *smack*
yeah. this is no substitute for crab cakes.
Crab cakes are probably better for you than this rich delicious salad.
@@soleysiberia I hate crab so ABSOLUTLY NOT xD
except this and many other salads are just as, if not, unhealthy as those crab cakes.
08:10 mmh sweet, mhh burnt
That made me laugh a lot
"... BUT BETTER!" Shots fired!
I thought I was the only one who caught that😂😂
Which actually (possibly accidentally) references another food youtuber
Papa kiss?
@@nathew it's clearly not an accident - that was a very intentional reference haha
Welcome to "BUT BETTER", where we use ingredients used clearly supersede those of a fast food restaurant, and the time taken to cook them does too!!!
The way he said “JESUS” when the bacon jumped made me laugh
I wonder when Kenji's late night videos will ever come back. I miss the random combinations he would come up with! That mac and cheese quesadilla will always be one of my favorites :(
Chorizo popcorn went crazy
It always seemed like he had a good buzz going in those videos. Maybe the heavy breathing? The recipes were always so damn good lol
He said in a comment that because the gym is closed he can’t afford the extra calories, so maybe when gyms reopen we’ll see some!
Ohhh the perfectly folded English muffin sandwich my absolute favorite!
@@modest_mind2526 yeah, a good marijuana buzz that is❗
"I'm not going to do the cherry tomato thing"
*Continues to do the cherry tomato thing partially*
I love the references to other UA-cam cooking shows. Lol.
I just wanna see the Kenji Babish collab at this point.
Yep. Babish, Chef John and Josh Wiseman all in one video. Funny.
@@myfinancialclimb3121 Chef John is King
Your constant reminders that you don't have to use the exact things you use and that you should make it how you want to make it really makes me eager to cook some damn food.
i was like “woah” at that pepper grinder
that’s some nice amount for one twist
I believe it’s the Pepper Cannon. I considered one but I think they’re like $80.
@@TeamSlow yikes can’t afford that, that’s unfortunate.
to anyone else: if anyone else happens to know a cheap alternative, please comment here
until then, imma stick to using my mortar and pestle if i need a crackload of pepper quick
I reacted the same way. $80 is an insane amount for a grinder, but now I'll definitely have to look for a better grinder than my current one. I didn't know grinder technology had come so far.
That INE is actually the WeberWorks Moulin. It’s like $300+ which is insane, especially as I’m not really fond of it but I’m testing a bunch of pepper mills now so I bought it to try it.
@@JKenjiLopezAlt just by looking at it that grinder is so, so awful… can you like ship it here to the philippines once you’re done so i can experience its awfulness, i’ll take one for the team. thanks.
yo weberworks grind me tf up!
Now we need to find out how old Chef John's "Freakishly Tiny" Whisk is.
Probably not as old as his freakishly tiny wooden spoon.
You are after all the Carlton Fisk of your old tiny whisk
I love that Kenji ends videos like he's getting off the phone lol
I just realized I have a head of iceberg that I bought 3 days ago for the sole purpose of making one sandwich.
Thank you for saving the lettuce, Kenji.
Kenji to Babish: "I've been tiny whisking since you were in nappies boy!"
One of my all time steakhouse favorites. So glad it's back in style. Love the breadcrumbs TY for the bacon grease tip!
11:33 “Heck yeah “. So wholesome.
Love it!! Brings me back to the 70's when I used to make this. Don't know why I've waited so long to make it again. Thanks Kenji
A tiny bit of orange juice, Worcestershire sauce, and hot pepper in blue cheese dressing is really good.
I love how you incorporate ingredients that you have left over or were on the verge of going bad. Really great usage on that stale homemade hot dog bun!
Hey Kenji, I don't know if you've ventured into African cuisine, but I was wondering if you've ever taken a shot at jollof rice? Figured it'd make for a good recipe video if so! Thanks for the great content, as always.
Hell yeah, jollof rice and peanut butter soup
And suya!
I’d love to see some African recipes as well as South American ones that aren’t Mexican or ceviches
@@Charlie-Charlot kenji does a lot of Columbian food as that is his wife's heritage
@@chalor182 I know this is why among many reasons why I’m subscribed to his channel, these types of cuisine aren’t really well known in Europe, especially in France
This is so beautiful and I am craving a wedge salad now. I always make them with romaine, as that is my favorite salad green! Thank you Kenji. I have lots of hotdog buns too. You actually gave me the idea to use the stale ones in a few days to make fried croutons for my panzanella.
The magic of pre-recorded videos. 😊 Was just looking at your bi-plane Insta pics and videos. Looks like you and your family are enjoying a well deserved vacation. Loved the story of the kindness of strangers giving you some prawns for the restaurant to prepare so you could enjoy. Put positivity out in the world and you get some back. 💜
Love the idea of the breadcrumbs! The only thing I usually prefer with wedge salads is taking the iceberg wedge and cracking it open a bit from the center, and pushing/crushing it down slightly. That tends to give you more surface area for toppings, and slightly fewer layers of iceberg per bite.
This looks like an awesome leftovers/scraps recipe! Awesome use of stale buns, leftover lettuce, etc.
Really enjoy the content. Looks delicious, as always!
Looking good. Love the widgets idea
I think I'm going for the grilled cabbage version you mentioned. Would love to see a video on that, as well. Great channel. Great information, and very Zen. Like the way you operate, man.
I love that you live in Seattle now so I can try out all the restaurants/shops you talk about that I haven't tried yet!!
Bleu cheese dressing and iceberg lettuce are made for each other! Amazing!
Shots fired at Babish. Love both of you guys.
Dude your videos make me happy
I looooove a wedge salad! I don't do bacon but it's so refreshing and it stands up to the rich blue cheese dressing nicely. And it's a great alternative vehicle for delishy summer tomatoes for a switch up.
Iceburg for the win! You're almost at a million subs budday! Well deserved, we all love ya! 🖖
So many new videos. You're spoiling us, Kenji!
Absolutely adored this video in so many ways. I'd go into details but you know what I mean.
I was really looking forward to the crab cakes episode but hey hey, new salad recipe!
There was no audio on the video so I’m assuming he will redo it
i love a wedge salad, it's so refreshing.
Everything about this video was just wonderful. Calling out Josh and Andrew had me rolling :'D
Babish out here catching strays. Thanks as always for the video Kenji. You make me wanna cook and that's wonderful.
That pepper grinder is so awesome.
You are my spirit animal, Kenji.
Looks good...I’m missing your late night random food meals. Hoping for a late night binge in the near future 🤤
Me: I love watching professional cooks on UA-cam, they move and work so effortlessly!
Kenji : Awkwardly trying to get the blue cheese out of the whisk
🤣
And that's exactly what I love about the Kenji and the POV videos, a normal cooking show will always skip over the slightly awkward parts, but I just learn so much better when nothing is left out
i could swear this was a crab cakes recipe...
There were audio issues. His pinned comment says it will be back up later this week. 👍🏽
🦀🦀🦀Crab cake is gone 🦀🦀🦀
Crab cake video had no sound… think he muted the mic by mistake… was an awesome video
Cracked up at the “other tiny whisks” joke
Best cooking channel ever. I want to go out and buy the ingredients after every single video, lol.
"hmm sweet... hmm burnt" made me chuckle lol good video as always Kenji!
James you’re an amazing guy and I strive to be an amazing cook and father just like you
Made this, I am a wedge salad snob and this was great. 10/10 as always. Much love kenji
Damn i would've loved to have seen the grilled cabbage recipe before father's day. Ah well, great video as always!
i'm not sure i've ever heard the words "stale homemade hot dog bun" together before now
Kenji's in a mood and I like it.
Probably my all-time favorite salad! Thank you Kenji for showing us your version. I definitely will try this out as the wife and I both love em... love the slab bacon idea. I bet that keeps longer in the fridge too!
While I'm rambling on ...(you may not even see this, I know you can't read all comments) I grew up near San Mateo and have been dying to visit Wursthall since I heard about it. I am so surprised you're in Seattle now... I've watched many if not most of your videos and you had (have?) An amazing place in S.M! That backyard with your grill station is an inspiration to me. I was hoping to possibly meet you when we do make it to Wursthall but I guess now you're managing it remotely with your partners since you moved.
Much love, and keep the vids coming!
My parents made these all the time, they are actually really great and you can be really creative with your toppings and dress them up as much as you want
I love Kenji's tiny whisk!
Loll, love the Babish shout out!!
Iceberg lettuce is my favorite kind of lettuce. I love the juicy, sweet and crunchy taste. It goes fantastically with basically everything.
easily the best cooking channel on youtube
I made this tonight and it was "clean plate club" across the board in our house. I had some homemade mayo (via The Food Lab) and was planning to throw some yogurt in like in the video, but it had gone bad. So happy you mentioned alternatives. Heavy cream certainly isn't going to win us any health awards but it made for a delicious dressing.
With many restaurants that serve wedge salads going under, this is great.
I think I have exactly that same "tiny whisk," and can confirm: it traps little chunks of stuff like it's holding them for ransom.
the fact that kenji used a stale hotdog bun to make bread crumbs shows how creative and versatile of a chef he is, its one thing to cook, but to use the ingredients around you is another
I didn't realize you had relocated to Seattle! I just moved here last August and I adore it.
I was wondering the same thing, when he mentioned that.
I trust a chef that tastes their food as they cook!
The salad video that starts with bacon. You never disappoint Kenji!
I've a similar salad but the wedge was grilled. Super good
I love how nonchalant Hamon always is. Like, "why are you bothering me? oh you're giving me food? cool thanks bro!" He seems like such a chill dog.
I too am an iceberg apologist. It's so delicious! And to the health nuts that say you shouldn't eat it because it "mostly water" or "it does have any nutrients" are all plain wrong. True it's not as nutrient dense as leafy green but it is still has plenty of nutrients. Once I realized I my leafy greens always ends up sitting in the fridge and wilting and my iceberg gets eaten, Iceberg ends up to be healthier in the long run.
Stole your toppings and dressing recipe but I replaced the iceberg wedge with a charred cabbage wedge. Got the idea from your old article on SeriousEats. Different feel but tasty and a good side for the 4th
Wasn't expecting a tiny whisk war when I clicked on a humble salad video. But here we are.
Love that subtitle in the thumbnail lol. I see your reference!
Kenji throwing down all sorts of shade in this episode!
the first wedge salad and best i everr had was at an unassuming basque cafe in ensenada.across from the hai alai stadium, it was in 1975. it was most unusual thing we'd ever seen. the meat was very fresh sliced beef kidney ,seared. then the funkiest roquefort dressing drizzled down the side. real home cooking. my friend went to bathroom at one point. he came back and dragged us to the wall next to the bathroom. and right there was a small yellowing and curled postcard, signed by ernest hemingway. most memorable meal i ever had. thanks kenji for another great sensory experience.
Kenji with the many cook UA-camr shout outs, nice!
Even if it wasn't, totally taking that "but better!" remark as a subtle dig, haha.
20 year tiny wisk - that's a great vintage.
Shots fired Babish
3:21 Whomst has summoned the Babish? Legend says that if you tiny whisk to the right 5 times and then tiny whisk tot he left 5 times, while saying 'Babish' over and over, Andy will appear.
A babish and weissman reference, I like all 3 of you guys.
This man eats like he's at a restaurant every single day. To say I'm jealous would be an understatement.
I love your tiny whisk story
would love to see a video of fried rice with mung bean sprout. I just tried to make some but the sprout got soft. I know the answer would be to cook for less time but the package and everything I read online says that it has bacteria and you need to really make sure to cook it so I put it in boiling water for 1 min, then took it out and put in cold water. Then cooked it with onions for fried rice. I wonder what order would be best to maintain its crunch.
Tiny whisk, large plate part had me rollin
You the man
Love the subtitle Kenji. So... Uncivilized
“I know my tiny whisk is not as tiny as some other famous tiny whisks on the internet… but I bet I had mine longer.”
Binging with Babish, your move.
Chef Jon too!
Hi Kenji, there is a grocery store called Metropolitan Market, a lots of local produce and product. I like it better than Whole food.
Also I took some cooking class from Cambridge School of Culinary Art, your receipt were used in the class and we all loved the flavor. Its really a life changing of way how we eat, husband is very happy.
It's not the size of your tiny whisk that matters, it's how you use it
I’m here for the tiny whisk trash talk! 😆
1:41
Kenji- so we are gonna let that bacon go-
Bacon cube- ok then *jumps out of the pan*
Best youtube channel.
i love a good salad!
Yummm my favorite!
Gosh! Finally! I’ve loved iceberg lettuce my whole life and I’ve always hated that people dissed it so much!