I have read so much that Kenji has written on food for years now. It changed the way I cook, the way I think about food and driven my passion for food. A generation of cooks and chefs have been influenced by Kenji, even some of my favorite UA-camrs, Babish, Adam Ragusea, Guga have all been influenced by your knowledge. I was really happy to see you posting videos over the last few months. I think you should do videos on your food experiments. I think it would be a huge hit. I don't usually comment but after watching all of your videos I had to, especially on a burger video. I followed your search for the perfect burger on serious eats what seems like 10 years ago.
Seriously! Unfortunately, not all new chefs feel the influence. There is a kid on Tik Tok, the smarmy know it all type, who thinks that because he is a 3rd year student (in language arts!) at Cornell, that he knows better than Kenji. He has a roast potato video where he was arguing in the comments with people that Kenji's baking soda in the boiling water method doesn't make a difference.
@@ShadowxxxGod That's hilarious because Kenji is an MIT grad and I don't think anyone ranks Cornell above MIT. Not that it matters objectively, but it would probably make that particular kid blush. By his own logic, Kenji should know better than him.
I really enjoyed Alton Brown doing Good Eats back in the day, because he showed some of the science behind cooking, and I love understanding the why. Kenji really dialed that up to 11. I enjoy a lot of the big-name food UA-camrs(Babish, Guga, Papa Josh, Ethan C, etc.,), but Kenji holds the #1 spot because I love the POV approach, the good science, and the bad puns.
Every good New Mexican has a freezer dedicated to green chile. When I would visit my parents after I moved away from NM I would try to get them to let me have some of their stash and they'd always complain they'd run out..... as I'm staring at a freeze full! There's are a lot of farmers that will ship you hatch chiles, my fav closed so I'm looking for a new one but Google around now..... Hatch season starts in August and goes fast!
I’m starving for it all the way out here in New Mexico. It’s neigh impossible to make a proper Green Chile stew, just because getting enough chile is a feat.
Love your content Kenji! You remind me of a head chef I worked under at a gastro pub. He found me at a run-down diner and liked my food; So, he took me under his wing into a brand new kitchen and was constantly teaching me new things. If you’re watching this, Bender, I love you man; You changed my life.
Hey Kenji, thanks for making your videos. You are informative, helpful, clear, and concise when it comes to explaining what you're doing and why you are doing it that particular way. I can't imagine someone watches your videos and doesn't feel like they learned something worthwhile. If I had more money and time, I would love to open a restaurant using all the information you have given me and countless others. Thank you and cheers!
Amazing breadth of knowledge and envious of your multitude of dining experiences around the world that you reference. Even my humble neighbors of Hatch NM to my north!
@@JKenjiLopezAlt Can you tell me what swiss cheese is? I live in Germany, so I easilly find many good cheeses from around europe, including many swiss ones, but I've never heard from THE swiss cheese, just from some swiss cheese.
@@JKenjiLopezAlt that's a super cool setup. Just want to let you know, I've learned more useful info from these videos you post than I did at culinary school. *Thumbs up* great videos!
I have both of Kenji’s books, and watch his videos all the time. No better instruction available. Also, I’m from NM and highly recommend a green chile cheeseburger tour of the many great bars and burger joints all over the state. Making them tomorrow for my family😊
I legit have a freezer specifically for storing a mega ton of Hatch green chile here in New Mexico. Always buy 2 or 3 large garbage bags of the hottest they have that way I can have it on hand year round. It's so good. Takes a little work to remove all the skins and bag them up, but it's so worth it.
I moved to New Mexico a few years ago and it amazes me that Hatch Green Chile is not sold all over the place, it is so good. They roast them outside of most grocery stores and you pick it up and freeze it for the full year. Amazing stuff.
Before covid we had a farmers market every other Sunday, this old couple from Mexico always had there hatch chili’s going and while you waited for you hatch chili’s to be made bagged you could order their homemade horchata, I miss those times.
I have been reading your book, The Food Lab, more closely after having seen these videos. My family intends very much to come to CA (from VA) to dine at Wursthall when traveling and dining-in are more commonplace. Are you amenable to autographing my book and/or taking a picture? If need be, will stand six feet away from you and wear a mask that will contain my exhalations, but not my excitement.
Pueblo native here, this might be the first time I’ve seen my town shouted out on UA-cam haha. Sloppers definitely are a once in a blue moon thing for me, but you have to stop by during the chili festival! The whole town smells incredible
I love how he always gives the dogs a taste. My dog gets all hurt if I don’t “ share” . They just want to feel like a part of the family. So a pinch of whatever your eating makes ALL dogs feel loved!
Aaaaaand now I have 2 lbs of roasted chile in my fridge after watching this last night, going to the store, and broiling them in batches. My house smells GLORIOUS
I was short on time yesterday and picked up some good ground beef and Anaheims at the grocery store on my way home. I followed your instructions exactly and these were the best burgers ever. Thank you for the tip on not working the ground beef, these were tender and juicy as promised!
I've said it before and I'll say it again: JKLA is *iconic* It's a shame how true chefs like him, testing, questioning how we cook, are often underrated/under shadowed by raunchy chefs. I've seen a lot more chefs inspired by you than by the rauncheros. Love ya Kenji! Don't stop cooking. Dreaming of a Wursthall burger and fries with some good old beer
You probably won't see this comment, but I made your Really Awesome Black Bean Burgers today. Great recipe! I really love the brief roasting of the black beans - definitely will use that preparation in other places (salads, quesadillas. They were delicious.). These roasted Anaheims would be pretty great on those, too.
Appreciate these awesome vids AND your support for local business. I've actually been to that store (back when I didn't have money) and it's neat to see the 'shout out' and know I have something extra to look forward to next time I visit some family around Billings, MT!
Simple pleasures can be the greatest and the green chili cheeseburger is at the top of the list. When you described the outdoor roasting of Hatch chilis you omitted the incredible fragrance given off, a good enough reason on its own to live in New Mexico.
I’ve been hooked ever since your late night cooking videos but now I’ve actually gained a love for cooking food during the quarantine. Thank you so much!
Yep, the carcass/bones/bits from bbq/smoked chicken makes a super flavorful stock - activates stuff that you don't normally get and brings out flavors that just don't happen without the time and application of fire/smoke.
This was one of my favorite things when I lived in New Mexico. Simple, but greater than the sum of its parts. The only thing I’d add is a bit of mayo on the bun after toasting. Adds a little something, and keeps the bun from getting soggy too.
The last shots of the outro make me burst into laughter every time. Shabu freeze frame coupled with the 90s space-themed synths, topped off with the extravagant Kenji's cooking show sign.. it's just too good
Hey Kenji! I can get you a whole bunch if roasted green chilies. They freeze great. I can also include a few other things from CO that might be fun to cook with. Thanks for your written works and for these great vids.
I'm lucky to have gone to Bobcat Bite a couple times when I was in college in NM. To this day it remains the best burger I've ever had. The restaurant was a real little place in the middle of the desert (very outskirts of Santa Fe). The name supposedly came from the fact that they used to feed leftover beef to wild bobcats that came down from the mountains nearby. High desert mountains... Second to that was a burger from a little place called Riverside Grill Shack in Nashville, TN.
Full recipe for the table? Plans are basically recipes! Would follow Kenji's woodworking adventures if it was a thing!! Made the burgers last week, everyone loved them!
You can also skin the chile by using a paper towel; if you hold the stem and slide down the chile, the skin will stick to the towel and come off all at once so that you don’t have to pick at it. When you’re doing big batches, it comes in handy so that you’re not slowly cooking your fingers lol
I live in New Mexico and I can say that Bobcat Bite actually still exists! They simply moved and changed their name to Santa Fe Bite. Same owner/cook and its still amazing as ever. Must visit spot if you find yourself in Santa Fe.
Oh my god when did you add the synthwave outro?!? Love that 😂😂 Looks brilliant Kenji, can’t wait to give this a try one day when i can get my hands on some hatch chilies!
I was waiting for the "never quite as a-peeling" pun. Looks delicious. Also, I've never seen someone take as much pride in a local food product as New Mexicans with their Hatch chiles. They are (somewhat rightfully) obsessed. Oh, and don't call them a pepper in front of them...or you'll get the Hatch Wrath!
I had a dream where Kenji was our neighbour and he was having his house renovated and so he came to our house to cook and I really wanted to cook with him but couldn't get out of the construction site and then I woke up.
The scene where Kenji takes a bite is just cruel. I LOVE a green Chile burger and this one looks top notch. Been waiting for this video ever since the photo went up over a week ago.
Can anyone explain what he means when he said “my hands are going into the salt where nothing could live anyways”? I’m always very careful about washing my hands before sticking them into my salt after touching other foods. Is that unnecessary?
There are two companies that I know who sell green chile in glass jars, that are actually pretty decent. Santa Fe Ole, and El Pinto. While neither are quite as good as frozen, they are both good enough for someone outside of the southwest to taste this unique regional pepper. The smell of roasting green chile in August is something everyone should experience at least once.
I dont mind watching 40 minutes of you rambling while cooking. It is very satisfying and really entertaining. I almost feel cheated of rambling when the excuse to jump cut isn’t satisfactory lol
From Southwest NM. I have never had a Green Chile Cheeseburger that was smothered in Green Chile Sauce, as Kenji mentioned, unless I ordered it that way. Typically, it's straight up (Hatch Green) Chile on top of the burger patty. Bonus points if you season it with Salt, Pepper, and Garlic.
You ever think about taking a bandsaw to an old flat spatula to fit the grill grates? Might help a lot with the burger flipping. By the way I love the uploads. You’re carbonara recipe is one of my favorite for a quick amazing lunch. Thank you!
Bobcat Bite no longer exists in Santa Fe because the owner/chef moved up in the world! They now have a much larger restaurant called Santa Fe Bite that's actually in the city instead of in a shack on the outskirts of town.
My favorite of the regional American burgers. I don’t usually like too many things on my burger but I hit the Bobcat on a road trip and it was so much better than fancy restaurant burgers
I really appreciate the scientific explanation to your cooking. The way you explain everything is so simple and makes sense. I could imagine it takes years of trial and testing to fully understand the variables of cooking. With your scientific knowledge of cooking do you study the oxalate values in each ingredient? I suffer with reacurrent kidney stones and high oxolate foods are very bad for me however i find the internet has very contradicting information with oxolate values and was hoping you might know of a website or book that has researched into oxolate levels in greater depth. I understand this is quite a strange question and dont expect and answer however i felt you hopefully would have some knowledge on the topic that would help improve my diet and health.
I lived in Santa Fe and used to drive by Bobcat Bite nearly daily. There's nothing like the smell of roasting chile everywhere in town during the season! I get a shipment of fresh green chile from Hatch every year and do a roasting party here in the bay area at a park over charcoal grills. We eat some on burgers, I give some away as party favors, and freeze the rest to use throughout the year. Come join me this year Do you prefer the chile chopped for a textural reason? I like to just lay them on slab-like.
I honestly can't believe I watch this for free. Excellent format, concise relevant information. You're the man, Kenji.
It’s the Internet. Anything and everything can be free
@@MyBodyWash Well maybe not EVERYTHING...
VidGamer123 I can’t think of anything that can’t be free please tell us
shutup u consumer
The PeaceKeepers touchy touchy
I have read so much that Kenji has written on food for years now. It changed the way I cook, the way I think about food and driven my passion for food. A generation of cooks and chefs have been influenced by Kenji, even some of my favorite UA-camrs, Babish, Adam Ragusea, Guga have all been influenced by your knowledge. I was really happy to see you posting videos over the last few months. I think you should do videos on your food experiments. I think it would be a huge hit. I don't usually comment but after watching all of your videos I had to, especially on a burger video. I followed your search for the perfect burger on serious eats what seems like 10 years ago.
Seems like 10 years ago because it was. Almost 11 now, in fact. And if you read my burger stuff in Cook’s Illustrated, more like 13 years ago!
Seriously! Unfortunately, not all new chefs feel the influence. There is a kid on Tik Tok, the smarmy know it all type, who thinks that because he is a 3rd year student (in language arts!) at Cornell, that he knows better than Kenji. He has a roast potato video where he was arguing in the comments with people that Kenji's baking soda in the boiling water method doesn't make a difference.
@@ShadowxxxGod That's hilarious because Kenji is an MIT grad and I don't think anyone ranks Cornell above MIT. Not that it matters objectively, but it would probably make that particular kid blush. By his own logic, Kenji should know better than him.
I really enjoyed Alton Brown doing Good Eats back in the day, because he showed some of the science behind cooking, and I love understanding the why. Kenji really dialed that up to 11. I enjoy a lot of the big-name food UA-camrs(Babish, Guga, Papa Josh, Ethan C, etc.,), but Kenji holds the #1 spot because I love the POV approach, the good science, and the bad puns.
@@ShadowxxxGod oh thats hilarious, tell him Kenji went to Dalton and MIT
me: *foolishly thinks my grill is a little nice*
Kenji: what appears to be a small pool of lava cooking his food
It's apart of a lot of types (more expensive) grills! it's just a small section meant to imitate coals I believe.
It’s a ceramic infrared burner. You can get them on many grills these days.
I like how you think
@@JKenjiLopezAlt I've been blessed with a reply
@@JKenjiLopezAlt what is the model you use? it looks very appealing, with the incandescent stones and very little flare-ups.
"when the skin doesn't peel off they are never quite as appealing"
that was so stealth idk if it was an intended pun or not
It’s always intended. If it’s sidesplittingly funny, I meant it.
omg i just got that lol
Wtf I don’t get it lol
@@imspiffy same and I don’t wanna get the joke😂
Yeah, there’s a small chuckle in his voice after he said it. I love Kenji puns !
8:40 “As exciting as watching paint dry” I would happily watch you paint a wall and discuss painting techniques
I think Kenji is the James May of the cooking universe. I love them both! ❤️
New mexico native here. Glad you're shouting out hatch chiles. Come roasting season I'll freeze some and send em to you
Send him some Barkers or Agco’s so we can let the outsiders try the actual spicy peppers.
I’m from New Mexico and he’s not lying about the difference between his green and our green. If you can get hatch, DO IT
And if you can get Pueblo chile, get Pueblo.
@@holylampposts as someone from NM. Fuck your chile.
@@holylampposts HAHAHAHAHAHAHAHHAHAHAHAHAHA.... Oh wait, you're serious?
I still think the best green in NM comes from Lemitar. Fight me :)
holylampposts how dare you mention that flavorless disgrace of a bell pepper under MY reply
The "Dog Tax" payment is why I watch till the end every time.
Lmao dog tax
I've been binging every episode of this and what do you know, you post right when I was gonna take a break, lol.
Every good New Mexican has a freezer dedicated to green chile. When I would visit my parents after I moved away from NM I would try to get them to let me have some of their stash and they'd always complain they'd run out..... as I'm staring at a freeze full!
There's are a lot of farmers that will ship you hatch chiles, my fav closed so I'm looking for a new one but Google around now..... Hatch season starts in August and goes fast!
Trader joes started selling frozen hatch chillies and they have a hatch salsa even.
I’m starving for it all the way out here in New Mexico. It’s neigh impossible to make a proper Green Chile stew, just because getting enough chile is a feat.
‘Every good’
But what do the BAD New Mexicans do
@@corpsefoot758 the eat Anaheim chiles and lie to themselves that they're just as good as Hatch🤣
Love your content Kenji! You remind me of a head chef I worked under at a gastro pub. He found me at a run-down diner and liked my food; So, he took me under his wing into a brand new kitchen and was constantly teaching me new things. If you’re watching this, Bender, I love you man; You changed my life.
Hey Kenji, thanks for making your videos. You are informative, helpful, clear, and concise when it comes to explaining what you're doing and why you are doing it that particular way. I can't imagine someone watches your videos and doesn't feel like they learned something worthwhile. If I had more money and time, I would love to open a restaurant using all the information you have given me and countless others. Thank you and cheers!
Amazing breadth of knowledge and envious of your multitude of dining experiences around the world that you reference. Even my humble neighbors of Hatch NM to my north!
The world needs to know of Green Chile Cheeseburgers! Thank you for bringing this to the world
That grill in the table: how do you empty the ashes out? This is a question from my husband, who's very interested and thinks the table is beautiful.
From the bottom.
@@JKenjiLopezAlt Can you tell me what swiss cheese is? I live in Germany, so I easilly find many good cheeses from around europe, including many swiss ones, but I've never heard from THE swiss cheese, just from some swiss cheese.
unplayednamer 01 emmenthal
@@GuilhermeBerger42 Ok, ty
@@JKenjiLopezAlt that's a super cool setup. Just want to let you know, I've learned more useful info from these videos you post than I did at culinary school. *Thumbs up* great videos!
"8 is way more than I can handle, And 10 is ludicrous." 😏
I love how he always wears his daughter's little bracelet. It really makes the video. And don't be shy to drink a hard seltzer.
I have both of Kenji’s books, and watch his videos all the time. No better instruction available. Also, I’m from NM and highly recommend a green chile cheeseburger tour of the many great bars and burger joints all over the state. Making them tomorrow for my family😊
I legit have a freezer specifically for storing a mega ton of Hatch green chile here in New Mexico. Always buy 2 or 3 large garbage bags of the hottest they have that way I can have it on hand year round. It's so good. Takes a little work to remove all the skins and bag them up, but it's so worth it.
This is the way.
I moved to New Mexico a few years ago and it amazes me that Hatch Green Chile is not sold all over the place, it is so good. They roast them outside of most grocery stores and you pick it up and freeze it for the full year. Amazing stuff.
I just spent 17 minutes of my life watching a man make a cheeseburger.
I regret nothing.
Before covid we had a farmers market every other Sunday, this old couple from Mexico always had there hatch chili’s going and while you waited for you hatch chili’s to be made bagged you could order their homemade horchata, I miss those times.
Please dont comment if your going to make me jealous ! Haha
I have been reading your book, The Food Lab, more closely after having seen these videos. My family intends very much to come to CA (from VA) to dine at Wursthall when traveling and dining-in are more commonplace. Are you amenable to autographing my book and/or taking a picture? If need be, will stand six feet away from you and wear a mask that will contain my exhalations, but not my excitement.
Yes absolutely. Always happy to say hello or sign a book if I’m in.
That plate's design is a perfect diagram for a burger size. A template if you will. Sorry.
Pueblo native here, this might be the first time I’ve seen my town shouted out on UA-cam haha. Sloppers definitely are a once in a blue moon thing for me, but you have to stop by during the chili festival! The whole town smells incredible
I love how he always gives the dogs a taste. My dog gets all hurt if I don’t “ share” . They just want to feel like a part of the family. So a pinch of whatever your eating makes ALL dogs feel loved!
I'm even more impressed to learn that Kenji also made the grill table. It's simple, but classy enough to be sold as an upscale backyard cooking setup.
Kenji got the best cook show on UA-cam at the moment hands down no debate. The man knows his shit. Also teaches me to clean my kitchen as I cook...
He's done the same for me in regards to cleaning as I go :D Learnt a valuable lesson!
"I cannot eat this whole burger, I will share it" Holy crap howww? I might have eaten two of those :s
you are a god of portion control Kenji
For real though. I don't think I've ever in my life SHARED a burger.
@@gellomore I'm from Cali and I have never shared a burger.
Everything he touches turns into culinary gold. He needs godly portion control so he can ever leave the kitchen
As someone with lifelong weight issues I can confirm that portion control is fundamental to sustained weight loss.
Yeah I rarely eat a whole burger. I get too full. There’s usually sides and such to eat too and I don’t want to miss out on those.
drinks truly
Ah, I see you are a man of culture as well.
Aaaaaand now I have 2 lbs of roasted chile in my fridge after watching this last night, going to the store, and broiling them in batches. My house smells GLORIOUS
I was short on time yesterday and picked up some good ground beef and Anaheims at the grocery store on my way home. I followed your instructions exactly and these were the best burgers ever. Thank you for the tip on not working the ground beef, these were tender and juicy as promised!
Great video - can’t disagree with you on the hard seltzer. A nice Truly black cherry lemonade hits the spot on a hot afternoon.
Growing some “rattlesnake” hatch Chile’s right now and have some getting close to harvest...I’ll definitely do this!
Nice video as always.
My mans really just compared his patty to a red blood cell
this is why he is superior youtuber
That’s how you do it! I live in NM and I’ll gladly send you Hatch chiles. Season is right around the corner...
6:36 - I love how you were trying so hard not to talk shit about that burger. You're all about positivity, and I am here for it.
outside cooking! love this episode, gives off a really nice vibe and the burger looks delicious
I like watching you make food for yourself. Thats how I know its going to be good.
Watching kenjis videos is my new routine while eating breakfast
You really are the every man of cooking on UA-cam, and yet everything you put together is just superb.
Earlywood operates in Red Lodge , MT. I wish they were in Billings, but Red Lodge is only an hour away!
loved your way of explaining things time passed so fast really enjoyed it
What a great combination of Excellent Culinary Knowledge and non-scripted home cooking...JJ
I've said it before and I'll say it again:
JKLA is *iconic*
It's a shame how true chefs like him, testing, questioning how we cook, are often underrated/under shadowed by raunchy chefs. I've seen a lot more chefs inspired by you than by the rauncheros.
Love ya Kenji! Don't stop cooking. Dreaming of a Wursthall burger and fries with some good old beer
From New Mexico, thank you for making this.
You probably won't see this comment, but I made your Really Awesome Black Bean Burgers today. Great recipe! I really love the brief roasting of the black beans - definitely will use that preparation in other places (salads, quesadillas. They were delicious.).
These roasted Anaheims would be pretty great on those, too.
Appreciate these awesome vids AND your support for local business. I've actually been to that store (back when I didn't have money) and it's neat to see the 'shout out' and know I have something extra to look forward to next time I visit some family around Billings, MT!
Massive favorite of mine and just takes me back to when I lived in New Mexico. Thanks for posting!
Simple pleasures can be the greatest and the green chili cheeseburger is at the top of the list. When you described the outdoor roasting of Hatch chilis you omitted the incredible fragrance given off, a good enough reason on its own to live in New Mexico.
I’ve been hooked ever since your late night cooking videos but now I’ve actually gained a love for cooking food during the quarantine. Thank you so much!
I love how casual your vids are. Makes for a really comfortable viewing experience.
Kenji, your videos are great. I’ve cooked many of your recipes and without exception they are delicious. Thanks.
Yep, the carcass/bones/bits from bbq/smoked chicken makes a super flavorful stock - activates stuff that you don't normally get and brings out flavors that just don't happen without the time and application of fire/smoke.
This was one of my favorite things when I lived in New Mexico. Simple, but greater than the sum of its parts. The only thing I’d add is a bit of mayo on the bun after toasting. Adds a little something, and keeps the bun from getting soggy too.
The last shots of the outro make me burst into laughter every time. Shabu freeze frame coupled with the 90s space-themed synths, topped off with the extravagant Kenji's cooking show sign.. it's just too good
I’ve started using this same method whenever I grill burgers, but I do poblano peppers. Really good, and they go good on tacos as well.
Hey Kenji! I can get you a whole bunch if roasted green chilies. They freeze great. I can also include a few other things from CO that might be fun to cook with. Thanks for your written works and for these great vids.
I'm lucky to have gone to Bobcat Bite a couple times when I was in college in NM. To this day it remains the best burger I've ever had. The restaurant was a real little place in the middle of the desert (very outskirts of Santa Fe). The name supposedly came from the fact that they used to feed leftover beef to wild bobcats that came down from the mountains nearby. High desert mountains... Second to that was a burger from a little place called Riverside Grill Shack in Nashville, TN.
besides the food.. i admire the cleanliness of his space. so satisfying haha
kenji do not be embarrassed by the drink, I’m a hardcore beer fan and I’m having a wonderful summer enjoying my Trulys as well
Love the custom table. Concerned about the “I can’t handle an 8 oz burger on my own” comment 🤭
Love how the dogs stare at the ground waiting for magical food droppings.
Full recipe for the table? Plans are basically recipes!
Would follow Kenji's woodworking adventures if it was a thing!! Made the burgers last week, everyone loved them!
You can also skin the chile by using a paper towel; if you hold the stem and slide down the chile, the skin will stick to the towel and come off all at once so that you don’t have to pick at it. When you’re doing big batches, it comes in handy so that you’re not slowly cooking your fingers lol
That’s a good tip. Will try with the 5# of Anaheims I got at the farmers market today.
I live in New Mexico and I can say that Bobcat Bite actually still exists! They simply moved and changed their name to Santa Fe Bite. Same owner/cook and its still amazing as ever. Must visit spot if you find yourself in Santa Fe.
he knows, check the description. :D
@@sisyr5615Hahaha I need to read more.
All of your content is wonderful and your attention to deal is inspiring! You are like a facts machine while whipping up to!! Very impressive!!!
Oh my god when did you add the synthwave outro?!? Love that 😂😂 Looks brilliant Kenji, can’t wait to give this a try one day when i can get my hands on some hatch chilies!
I was waiting for the "never quite as a-peeling" pun. Looks delicious. Also, I've never seen someone take as much pride in a local food product as New Mexicans with their Hatch chiles. They are (somewhat rightfully) obsessed. Oh, and don't call them a pepper in front of them...or you'll get the Hatch Wrath!
Ha ha, the smell of roasted green chile in front of every grocery store around Sept, is a clear indication of Autumn here in New Mexico
I had a dream where Kenji was our neighbour and he was having his house renovated and so he came to our house to cook and I really wanted to cook with him but couldn't get out of the construction site and then I woke up.
The scene where Kenji takes a bite is just cruel. I LOVE a green Chile burger and this one looks top notch. Been waiting for this video ever since the photo went up over a week ago.
Can anyone explain what he means when he said “my hands are going into the salt where nothing could live anyways”? I’m always very careful about washing my hands before sticking them into my salt after touching other foods. Is that unnecessary?
This dish is so incredibly simple and it’s so mouthwatering idk why I decided that watching this at 10pm was a good idea
I live about 30 miles from Hatch. Definitely the best green chile in the world!
"You can see it's shaped almost like a red cell"
Ahh yes, the classic shape you think when you hear burger
But it’s the perfect analogy
Good man! Thanks for the love and sharing our food!
There are two companies that I know who sell green chile in glass jars, that are actually pretty decent. Santa Fe Ole, and El Pinto. While neither are quite as good as frozen, they are both good enough for someone outside of the southwest to taste this unique regional pepper. The smell of roasting green chile in August is something everyone should experience at least once.
"i enjoy things." Me too Kenji, me too.
I dont mind watching 40 minutes of you rambling while cooking. It is very satisfying and really entertaining. I almost feel cheated of rambling when the excuse to jump cut isn’t satisfactory lol
That table is beautiful, you did that Doug Fir justice. I wouldn't worry much about the charring from the grill so long as the flames stay contained.
You make me want to try to cook so many different things! I love your content.
"I like good beer but I also like hard seltzer"
I felt that
When are the charity driven chef presses coming out?
From Southwest NM. I have never had a Green Chile Cheeseburger that was smothered in Green Chile Sauce, as Kenji mentioned, unless I ordered it that way. Typically, it's straight up (Hatch Green) Chile on top of the burger patty. Bonus points if you season it with Salt, Pepper, and Garlic.
Kudos for name dropping Pueblo, Colorado my man!!
Sweet lord that looks tasty... big fan of your first person cooking approach! Cheers
look at all the warm comments from new mexicans. such a warm place, i miss it there :(
I can’t get over how you share with your dogs I love it. Shabu always comes out of nowhere haha
Jeez how can you not finish that burger.... I could have 2 of those and still be hungry lol. What will life be like when I'm no longer 19... haha
Hell, yes! Simple recipe, but this looks so amazing!
Thank you for your quick response Kenji!!!
You’re the best!!
You ever think about taking a bandsaw to an old flat spatula to fit the grill grates? Might help a lot with the burger flipping. By the way I love the uploads. You’re carbonara recipe is one of my favorite for a quick amazing lunch. Thank you!
Bobcat Bite no longer exists in Santa Fe because the owner/chef moved up in the world! They now have a much larger restaurant called Santa Fe Bite that's actually in the city instead of in a shack on the outskirts of town.
My favorite of the regional American burgers.
I don’t usually like too many things on my burger but I hit the Bobcat on a road trip and it was so much better than fancy restaurant burgers
Love the POVs
I really appreciate the scientific explanation to your cooking. The way you explain everything is so simple and makes sense. I could imagine it takes years of trial and testing to fully understand the variables of cooking.
With your scientific knowledge of cooking do you study the oxalate values in each ingredient? I suffer with reacurrent kidney stones and high oxolate foods are very bad for me however i find the internet has very contradicting information with oxolate values and was hoping you might know of a website or book that has researched into oxolate levels in greater depth.
I understand this is quite a strange question and dont expect and answer however i felt you hopefully would have some knowledge on the topic that would help improve my diet and health.
"I enjoy things." - Kenji, 2020
I lived in Santa Fe and used to drive by Bobcat Bite nearly daily. There's nothing like the smell of roasting chile everywhere in town during the season! I get a shipment of fresh green chile from Hatch every year and do a roasting party here in the bay area at a park over charcoal grills. We eat some on burgers, I give some away as party favors, and freeze the rest to use throughout the year. Come join me this year
Do you prefer the chile chopped for a textural reason? I like to just lay them on slab-like.