@@JKenjiLopezAlt Rick Bayless not only go me excited about cooking at home but I actually attempted to make the dishes he made. Kenji kept me sane through Covid. Both of you are amazing!
So cool to see this! Rick's "Mexican Kitchen", and "Salsas That Cook" have permanent, food-stained spots in my bookshelf! I'm making his roasted tomatillo with serrano salsa today for the opening of the NFL season.
This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
"My daughter is watching finding Dory for the 89th time". My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
There's always a lesson to be learned watching kenjis videos. "A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla." Got it 👍
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
I think it’s more a kitchen/cooking association, like many dogs have. But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
Yeah nah i like my guacamole chunky with jalapeños roma tomatoes white onion. Also i pick the leaves off my cilantro. Lime is also a key flavor yes it is different from lemon. 🤷🏼♂️
I love the way you described the difference between slicing and pounding aromatics for so long lol. I like to think of it as a citrus fruit How ya gonna get more juice? Squeezing a lime or slicing it?
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
I love Kenji and respect him a TON, but here in Mexico we don't really do guacamole like that. I'm not saying he is wrong for doing it like that, I'm just saying that there are different ways (for the taste of all) and him saying that is the proper way to do it... It's simply not true. Sorry for bad english.
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
As a left handed person, its so sketchy watching a pov of someone using a knife with their right hand. Keep thinking your gunna lose a finger like i would
You lost me on Guacamole with "no lime juice today, I just might go straight up" , well at least you made it with lemon. min 2.19, sorry..... but no way. Look you can make your Guacamole as you see fit or where ever you are and you can't find the ingredients, hell some times when you change some times the recipe you can have an amazing thing right there, but you can not put on your title How to make real Guacamole. I am not a hater, your video is cool, short to the point and with some tips, I like that, but the title is misleading, other than that the video is great, Good luck on your videos !!!
my man, you don't pound it :( you press and grind, it's not a mortar and pestle.... btw that's only if you want your molcajete to last long and not get stone or sandy bits in your salsas this is the technique: ruclips.net/video/Y2u_Ldvshgg/видео.html
I store mine with the saran wrap method too, but I also fill the container with water on top of the plastic wrap layer. This realy locks out any air. I just pour it off and peel back the plastic when ready.
Serious question: Wouldn't the act of chewing an aromatic ingredient also release the flavors in the same way as using a mortar and pestle? Why do you need to pound down the ingredients to get the flavor?
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
I'm sure the vegetables release more flavor if you pound them in the molcajete, but that's really not a thing here in Mexico. I've never seen anyone do it. Still, I will try it next time I make guacamole.
Fun fact about the "ripening" of avocados, apples, bananas etc. they are fully ripe when they come off the tree, any further maturation is actually classified as decay. You fruits aren't ripening, they're rotting.
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
You're very brave, claiming this to be "real" guacamole Edit: This isn't me being snobby. Its just a joke on how no one seems to agree on what real guacamole is and every time I make it for a party everyone's got a million contradicting points on how to make it more authentic instead of just enjoying my fucking dip that I worked hard on yes I have a lot of built up rage
Kenji, I have a similar molcajete. But am unsure how to care for it. Everything always gets stuck on the inside because it’s so rough. Is that normal or is there something I should do to prevent it from sticking in all the crevices inside? Love your videos ❤️
I've been reading people saying do a few runs with white rice to make a paste and then adding water, don't it 3,4,5 times until there's no more rock particles that appear
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
Love it! Problem with buying avocados these days is feeling all of them like I usually do is a pretty bad idea and generally frowned upon... I just grab what looks good and hope for the best. Been buying my avocados in advance so I can let them ripen for when I actually want to use them.
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that. Fridge garlic smell different
Great! Here's my class, presented without molcajete 👉 ruclips.net/video/VUz3wG0Wzws/видео.html
Wow, so cool to see you here. Thanks so much Rick! You are an inspiration.
@@JKenjiLopezAlt Rick Bayless not only go me excited about cooking at home but I actually attempted to make the dishes he made. Kenji kept me sane through Covid. Both of you are amazing!
So cool to see this! Rick's "Mexican Kitchen", and "Salsas That Cook" have permanent, food-stained spots in my bookshelf! I'm making his roasted tomatillo with serrano salsa today for the opening of the NFL season.
Kenji's RUclips presence is the best thing to come out of the Coronavirus.
It really is. The content is informative, entertaining, and perfectly approachable.
This and John Krasinski's SGN are keeping me sane and entertained
@@bulbags1 I also love that he's started that. That goes miles around that stupid Imagine sing-along other celebrities tried haha
Agreed
Ab is better but kenji in top 3
J. Kenji Lopez: Gives you an accurate definition of the entymology of guac sauce. Also Kenji: Adds annotations because he wasn't specific enough.
I'm really enjoying your videos. Keep up the great work.
Kenji is the Walter white of guacamole
You chose to leave some of the more interesting etymology out of the mix huh, Kenji? 😉
Will the food lab video series ever return?
ha, no, not a chance.
Kenji, Where can I get a good molcajete?! :)
me: idk i like my guacamole kinda chunky
kenji: you want this to be smooth
me: i like my guacamole smooth
Be sure to tune in to your daily scheduled programming.
@benzo Glad you figured it out, good on you.
Lmaoo
This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
Genuinely asking here, couldn't you just chop the vegetables less fine than kenji did and get bigger chunks? Or would it not be as good?
Cutting to the second angle and zooming in while you were smashing the ingridients was the greatest cinematic moment of 2020
How is he doing that though, is someone else controlling the other camera or is that just digital zoom added post processing?
Diego Silva it was sous Chef Eric all along.. kenji has a basement built just for him.
@@chilepeulla Shabu is holding the other camera
MJC omg you know your stuff 😂😂😂
Diego Silva it’s a 360 camera
1:59 KENJI WTF IS HAPPENING PRODUCTION VALUE TOO HIGH MY HEAD IS GOING TO EXPLODE!!
that shelf on the left do be lookin thicc tho
"My daughter is watching finding Dory for the 89th time".
My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
Lol
I am known in my friend group for making the best guac. After watching this video it turns out I actually suck and my friends are just idiots.
Guacamole carajooooo
No, It's just you who's the idiot. See, the thing about food... it's entirely subjective.
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
Lol it wasn’t that deep people
@@newbtuber333 u just called your friends idiots for liking your food👏👏
My first thought was ‘wtf is that double avocado’
Honestly same
Ditto
haha same!
What is that?
@@grahamwilkerson35 it's the thing he uses to pound the vegetables
Kenji: *Gives detailed explanation of the process and etymology behind guacamole.*
Black Banana: .........
I think he's making platanos maduros!!!
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
it seems you and many others are unfamiliar with what a plantain is.
My friend from the Dominican Republic totally let me in on plantains !! 😇 they are DELISH. Don’t underestimate the process of the ripening
Plantains are delicious, one of my favorite fruits
2:00 Honestly deserves an Oscar
javalin597 watch out Roger Deakins
my guy about to win an Oscar after all the other movies get cancelled
There's always a lesson to be learned watching kenjis videos.
"A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla."
Got it 👍
i dig the second angle! the home set up is....GROWING
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
This is wonderful ❤
Pretty sure he has Mexican heritage
hes literally mexican
Well that’s just racist and it’s worse because I’m pretty sure he has mexican roots
His name is literally lopez-alt lol
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
Die this reason his POV cooking series has become my favorites thing to watch on RUclips
You realize there is content that caters to that exact preference?
“WE ALL DO” those words sure meant a lot to you, huh?
@xLucky Sinz uhhhhhhhhhh
@@Jin-di9zv 'sfine. Just rinse it a little in the sink if you're feelin' fussy and good as new! 😁
Out of all these videos, the thing that has been impressed upon me the most, is that I need a little box for salt.
I’d f*** it up immediately by sticking my greasy fingers in. I mean refer the salt you pour, grind, or shake.
@@seanmatthewking that’s what kenji does in every video though. Like I’m his burger videos he touches the burger and then grabs salt from the box
Best analogies in the game
yo the added camera angle when he brought out the salt caught me off guard nicely holyy, I friggin fell out of my chair hahahahahaha
When did he add salt? I watched all, how did I miss?
@@katkameo6413 in the beginning. when the additional camera angle came in
edit: 2:00
@@jeshafew9629 Thanks, I was thinking, ya have to add salt!
Kat Kameo got u chief 👌🏾👍🏾
I thought the stone smasher was a very odd shaped avocado for like a whole minute LOL
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
exactly! i'm mexican, my family is from oaxaca. i use tomatoes, lime, pepper, etc. some friends use a little bit of sour cream, it's all guacamole :)
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
peter heinzo I personally use water
@@bungkatbacksom1414 oh i didnt think about that..maybe thats a idea
Just like anything else I use. In the sink with water, soap if needed!
I think either a little brush or one of those tougher sponges would be ideal for cleaning it
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
I sometimes wonder if Shabu will grow to have a Go Pro association like Pavlov's dogs. See the camera know treats are coming.
Most definitely
I think it’s more a kitchen/cooking association, like many dogs have.
But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
Congrats to you!
Kenji our lord and saviour:
ON THE 30TH DAY LET THERE BE GUAC
When I thought I was gonna tune in to just see him make gauc. Nigga made me feeling confident enough to cook for a Hispanic family😂
Surprised Kenji hearted this given you said “Nigga”😂
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
@@spicyboy2722 Don't feel bad about it. Your comment made me smile.
Imagine if this was "Late Night Guacamole".
Wake up the whole neighborhood lol
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
Yeah nah i like my guacamole chunky with jalapeños roma tomatoes white onion. Also i pick the leaves off my cilantro. Lime is also a key flavor yes it is different from lemon. 🤷🏼♂️
Gonna “watch finding dory for the 89 time this Quarantine” 😂😂💀 10/10
I love the way you described the difference between slicing and pounding aromatics for so long lol.
I like to think of it as a citrus fruit
How ya gonna get more juice? Squeezing a lime or slicing it?
You are not supposed to pound in a molcajete. They are for grinding.
Just realized watching this that I've been using my lime juicer in the wrong direction.
Holes up? That's mad
I think he meant skin down
Kenji: im gonna go share this guacamole with my daughter
Turns around back to kitchen and keeps eating delicious guacamole
What kind of chips were those?
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
I absolutely hate chunky tomato guacamole! My friends kept telling me that I just wasn’t “Cultured” enough to like it. Good to know this!
I love Kenji and respect him a TON, but here in Mexico we don't really do guacamole like that. I'm not saying he is wrong for doing it like that, I'm just saying that there are different ways (for the taste of all) and him saying that is the proper way to do it... It's simply not true. Sorry for bad english.
What would make it more authentic?
Crumbled queso cotija on top, dipped with very toasted, slightly burnt yellow corn tortillas. Muahh, una cosa hermosa!
Netflix: r u still watching
Somebody’s daughter: 8:54
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
Kanji, you are confusing Amerindian and European etymologies; “moler” is “to grind” in Spanish, “mole” means “sauce” in Nahuatl
Sip
Simp*
Could you do a Massaman curry Kenji? Loving the two camera setup!
As a left handed person, its so sketchy watching a pov of someone using a knife with their right hand. Keep thinking your gunna lose a finger like i would
Same bro, I started training my right because of that. Couldn't relate
You should do a pov serious on mortar and pestle recipes. Start with Tai Paste.
You lost me on Guacamole with "no lime juice today, I just might go straight up" , well at least you made it with lemon. min 2.19, sorry..... but no way.
Look you can make your Guacamole as you see fit or where ever you are and you can't find the ingredients, hell some times when you change some times the recipe you can have an amazing thing right there, but you can not put on your title How to make real Guacamole. I am not a hater, your video is cool, short to the point and with some tips, I like that, but the title is misleading, other than that the video is great, Good luck on your videos !!!
I like to throw those chips in the toaster oven for a couple of minutes too...
my man, you don't pound it :( you press and grind, it's not a mortar and pestle.... btw that's only if you want your molcajete to last long and not get stone or sandy bits in your salsas
this is the technique:
ruclips.net/video/Y2u_Ldvshgg/видео.html
"I use my molcajete everyday"
The fact that we've watched you make every single meal for the last 3 weeks proves this is not true. 😂
Maybe he uses it at the restaurant
I’m pretty sure he makes 2-3 meals everyday and we see 1 of those meals everyday so
I store mine with the saran wrap method too, but I also fill the container with water on top of the plastic wrap layer. This realy locks out any air. I just pour it off and peel back the plastic when ready.
Always appreciate you turning the tap off when soaping your hands Kenji. :)
Good recipe but the pounding noise from the molcajete is very irritating - twice the volume of his voice.
Waking up early to this is a treat!
Serious question: Wouldn't the act of chewing an aromatic ingredient also release the flavors in the same way as using a mortar and pestle? Why do you need to pound down the ingredients to get the flavor?
So that the aromatic components get to mix around in the bowl ahead of time.
Put your saliva in a pitri dish and watch it incubate, thats what you'll be eating/and or sharing with others in guacamole
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
And after placing plastic wrap on top and making sure there are no gapspour water on top of wrap. Works even better
3:23 - Is that a board game collection in the other room!?
What have you been playing?
I'm sure the vegetables release more flavor if you pound them in the molcajete, but that's really not a thing here in Mexico. I've never seen anyone do it. Still, I will try it next time I make guacamole.
i'm from nicaragua and i've still seen people do it
would you ever do a kitchen tour kenji?
Nathan Owens that would be cool!
We know where everything is.
Good guac, but your choice in avacados seems poor. Some are over ripe and some aren't ripe yet.
That secondary camera action angle zoom is some next level shit
I’m only here because I was wondering what the white stuff was in the thumbnail
What do you call an avocado in church? Holy Guacamole!
i could watch him split avocados for hours
The chewing is picked up by the camera so well, I feel it in my jaw
For any basketball fans, the guacamole chef he talked about, Rick Bayless. Is Skip Bayless’s brother.
As always, great content!!! It definitely is hard to beat a good Guac. What brand of tortilla chips were those? They looked delicious!
dang the camera switches are so smooth
Bc of covid, and not having any onions, I used picked red onions in my guac. So good!
Fun fact about the "ripening" of avocados, apples, bananas etc. they are fully ripe when they come off the tree, any further maturation is actually classified as decay. You fruits aren't ripening, they're rotting.
Dont care about the food. Im only here to see if Shabu is catching his treat today
That's my favorite part too.
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
what about vitamin c to prevent the. avocados from browning?
THAT'S A HELL OF A SOUND EFFECT WHEN THAT IS GETTING SMASHED
You're very brave, claiming this to be "real" guacamole
Edit: This isn't me being snobby. Its just a joke on how no one seems to agree on what real guacamole is and every time I make it for a party everyone's got a million contradicting points on how to make it more authentic instead of just enjoying my fucking dip that I worked hard on yes I have a lot of built up rage
but, but, im so offended!!! each guacamole has their own right to enjoy life to the fullest and and y'know equal rights!!!
We are so spoiled, thank you Kenji
I don’t think that guac made it out to your daughter huh 😂
Maybe one day I'll outgrow my avocado allergy and make this recipe 😔
Honestly, a life without avocado isn’t worth living. I’m sorry...
8:10 i don’t think that is the right way to put the lemon in the squeezer lmao
Kenji, I have a similar molcajete. But am unsure how to care for it. Everything always gets stuck on the inside because it’s so rough. Is that normal or is there something I should do to prevent it from sticking in all the crevices inside? Love your videos ❤️
I dont have one but maybe try using a couple layers of plastic wrap around the inside so you can simply peel it away once you're done
@@Wyatt_Riley this way you will grind plastic into your food.
Just clean it under running water with a brush after youre done.
It's normal. Just wash it. As you use it more, it'll smooth out a little over time.
I've also heard that you can grind dry rice grains to help smooth it out.
Yeah I think I got a lemon ^
cilantro taste like dish soap to me is there something you would recommend people like myself with dish soap cilantro taste buds put in instead?
Skip it, or use any herb you like. Thyme and parsley I think are particularly good.
Culantro. www.seriouseats.com/2019/10/what-is-culantro.html.
I've had versions in the yucatan with tomatillos producing a much more liquid texture
Alan Z Chen well that’s just salsa de aguacate or avocado salsa
I have a new molcajete that's sat in my cabinet for 3 years. Is there anything I have to do to season/prep it before the first use?
I've been reading people saying do a few runs with white rice to make a paste and then adding water, don't it 3,4,5 times until there's no more rock particles that appear
the camera work is amazing, you make tv cooking shows with a full production crew look like amateurs
Danmm!! Kenji really speaks spanish!!!! I always thought he only spoke english or some kind of spanglish!!!
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
I've heard it's really good when you marinate the onions in lime juice before making it. No idea if that's authentic though
George Goldberg I’ve heard this too! I do it all the time.
Adding onions is not authentic
Love it! Problem with buying avocados these days is feeling all of them like I usually do is a pretty bad idea and generally frowned upon... I just grab what looks good and hope for the best. Been buying my avocados in advance so I can let them ripen for when I actually want to use them.
Lol dude you care too much what people say or think. I'm paying for the avocados so I'm making damn sure it's ripe.
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that.
Fridge garlic smell different
Gink Tingle I have heard this too... I wonder if I could tell them difference.
@ 0:59 a piece of onion falls and lands in between his toes
I feel validated, I add feta cheese to my guacamole and everyone goes nuts for it. My mouth literally started to water when you had that first bite 😟