Dingus Christ Chef Kenji’s Log - Day 23: Every thing is hopeless and bleak. The kitchen is darker and emptier than ever. I’ve made spaetzle for 10th time and see no signs of stopping.
10:20 I can confirm the line cooks make an excellent burger. I came by today and got one. It was delicious. This man is saving the world by day, and pissing off the food police by night. I love it!
Everything was great. I'll be back for sure. Also, do you guys sell feed bags? Can I order one filled with those crispy potatoes? I'm going to need one hooked to my face at all times. Sooooo good.
about when you said you messed up the burger and how this isnt normally how things are done because “out of practice” dont be so hard on yourself, youre an amazing cook. its most likely the stress from everything going on right now on top of you working your ass off to not only get back the great people you sadly had to let go but also helping out your community through a hard time. youre an amazing cook and an even better man kenji
As a currently out-of-work line cook, these videos of you dancing the line are keeping me sane. Also awesome program to feed good people and keep folks working, kudos!
As the daughter of a frontline ER nurse- thank you so much for all that your are doing for healthcare workers and your staff!! Immense respect and I will be donating to ya'll! Much love from Jersey!
Brother, i cannot tell you how perfect these videos are for many of us trapped at home away from our work kitchens. There is a high demand for wholesome, chill, gopro cooking content that you are filling quite nicely. Keep up the great content! Your talent and dedication are appreciated here!!
A tip from a Bavarian (Allgaeu). When making the Knoepfle (The Spaetlze, which are shown here are small/short, thus called Knoepfle): try some carbonated/sparkling water instead of milk. They turn out way fluffier this way!
If you were interested in experimenting with your spätzle: Traditionally you would use water instead of milk. Variations include sparkling water or a bit of sprite-like soda. Also the dough is usually more beaten with a wooden spoon while being lifted to incorporate air and strengthen the gluten. A classical seasoning would be nutmeg. And with your tool you're getting "Knöpfle" (small buttons). To go old school you would put some dough on a small cutting board and scrape longer irregular spätzle off the board using the back of a small knife. If you wanted to go nuts with it, you could make Leberspätzle (liver-spätzle). Part of your hydration would be pureed liver. PS: Love your recipes. I'm addicted to your roasted potatoes. :)
Dude: " I feel like words are for communicating, not really for arguing." How beautiful is that. 😍 Thanks for all your videos and your good vibes. Love from germany ❤️
My partner was watching CNN talk about food safety and COVID, and calls me over. I’m watching and like, “I know all this. Kenji told us this in his article.” Then you appeared! Awesome seeing you sharing your expertise. And it’s great the donation program at your restaurant. Xo
Whitney Sanders yes but it wasn’t as interesting as his RUclips content. He told everyone to wash their hands and other food safety tips. I think there’s an article he wrote if you’re interested
Chef J you are a true humble and caring, thank you for not only working but sharing with us your late night adventures and helping all the frontline workers out there during this unprecedented time in our lives :)
god these videos give me hope in these dark times. your dedication is so applicable in life. it keeps me going in my online schooling. i wish the best for you and your family (:
Let me just say that we all appreciate what you're doing now. You're probably doing this for you mainly, to keep active while the restaurant work is calmer, but you're also doing this for us by giving us so much new content, and constantly. So yeah just wanna say thank you Chef Kenji López!
Kenji! You're a great human being. I've learned so much from your videos and I thank you for that. I love that you started posting on this channel more frequently. I pressed the bell icon so that I get a notification every time you publish a new video. Take care and keep doing what you are doing. I think you have a good heart and you make the world a better place.
I’ve learned more in the past week about cooking by watching your daily random uploads than I have in the past year.... this stuff is literally a gold mine. Questions that I’ve had for years that you just casually answer while talking to yourself. This is great stuff.
It's quite amazing what you are doing. Thanks for the cooking videos, and for taking care of your staff and community. Truly inspiring to see you found a way to bring this all together in these trying times.
Thank you so much for doing the spaetzle episodes! I drilled holes in an ice cream lid and it worked awesome. Also pronounce it however you want, the Germans themselves can't even decide.
I'm not a native German speaker (2 years of HS German doesn't cut it, really, though 5 years of college studying music helps). I pronounce it SPAYT-zluh. Okay, throw me out of the room and please, tip your wait staff.
I am a big fan of your books. Always remind me how to treat the foods, means all about your attitude about food and wide knowledge of foods all around the world. Thx!
Kenji thank you for showing us these dishes. It's actually made me more adventurous in the kitchen and I just found your channel last week! Also as a first responder in California I can say that the free meals are very very appreciated. Thank you again for everything that you are doing and I hope you have continued success with your business even during the bump in the road that restaurants are experiencing right now! 🙏
The last time I was this early we weren’t all sitting stir crazy at home watching cooking videos. Granted though he makes some damn fine FPV cooking videos. Much appreciated! And thank you for all the help you’ve given in providing food for those in need!
Thanks a ton for doing videos like this. They're educational and entertaining and lets those of us far from the Bay Area get at least a little glimpse of your restaurant and line!
1:55 I agree on your view of words, yet your pronunciation of the word Spätzle makes me chuckle every time you try. Thanks dude, I am enjoying your videos; new subscriber here. Edit: I love what you are doing for your community, much respect!!
As a Korean, that was a quiet new but yet familiar way to use kimchi in cooking lol Bacons ( Pork belly ) are often used with Kimchi even in Korea as they have great synergy when kimchi is fried in pork fat. i really liked your video!
Came here to comment about the pronunciation of Spätzle, to talk about Knöpfle and Schmutz... saw the comments... my work here is done... chili flakes in the dough is a lovely idea btw. If you beat the dough longer (we even call it to slap the dough in German) till it gets bubbles the texture will be nicer and al dente. It’s achieved by forming more gluten. Great job Kenji, am a fan since your quest for Neapolitan pizza. Stay healthy!
I doubt anyone will read this but this dish it prefect when you think about the influence of the dish (German & Korean) blending kim chi like you would use sauerkraut, bacon being loved everywhere, and spaetzle like any egg noodles in korean food. Just an amazing way that blending two cultures to make a dish can be even better, sometimes at least. Sorry if I spelt things wrong, just a second gen Polack here.
I totally get his spaetzle phase: sometimes when I find a new food or technique, I obsess over it and cook out until I'm sick of it. One time I ate chummichurri with my food for a week...
I love mixing Korean food with German food. Kimchi atop bratwurst is my favorite. Both cultures really appreciate fermented cabbage which is how I connected how I could fuse them together.
"..Annoyed at the inauthenticity.." Bro no I'm happy you're having more fun with this povs since last year, in fact I'm learning a lot more than I anticipated about both cooking and culture
Für ein Amerikaner spricht er das spätzle echt gut aus. Aber eigentlich sind es wirklich knöpfle (genau wie spätzle zubereitet nur sind knöpfle rund, dick und klein nicht wie spätzle länglich und im vergleich dünn). So mal nebenbei sagt er bei 8:49 wirklich Schmutz/schmutzig?
These videos have been great, thank you making the best quarantine food videos I've seen so far. I've been regretting that I've put off the trip down from SF to San Mateo to Wursthall. Thank you for your Food Lab/Serious Eats, it has changed our cooking. I will be donating!
I "smashed that like button and subscribed" but that was waaaaay before you said that. Please just keep up the good work and thank you for helping out the community.
Hey Kenji, heres a traditional version of german spätzle: for 1 person: 100gr normal flour 1 egg salt, a bit of fresh nutmeg and mineral water (water with gas/bubbles) Beat it with a wooden spoon until the dough gets airbubbles For game dishes u can use 60% flour and 40% ground haselnuts Cheers from germay
I know your life is a hell of a lot busier but thank you for taking the time to record and upload. I enjoy coming on here and seeing a new recipe every night
It’s awesome to see that Kenji is still capable of making himself proud to do something like poach an egg! This proves poaching eggs really is a pain the ass!
Thank you Kenji, first for the knowledge and second for the content you are bringing in strange times. I will make a trip to Wursthall when this is all over. Stay safe man!
Swabian here (we claim to have invented spätzle but whotf knows if thats true): If you do this in Southern Germany, you will in fact be tarred and feathered by law - this is a true fact. But because I love korean cuisine AND am a swabian, I have the power to pardon you and have to admit, this is epic!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
So he’s back, trapped in the restaurant
Dingus Christ Chef Kenji’s Log - Day 23: Every thing is hopeless and bleak. The kitchen is darker and emptier than ever. I’ve made spaetzle for 10th time and see no signs of stopping.
Is he korean? He looks mixed
WolfsbaneFilms 😂
Scheme GD mexican I assume
@@pavelten1540 half Japanese half Hispanic, idk which kinda Hispanic he is tho
„Schmutz“ actually is a German word and means dirt or filth. Your usage at 8:48 was perfect.
Michael Schumacher I thought it was Yiddish
It's also jiddish (spelled shmutz in that case I think), that's how it found it's way into american useage.
Schmutz, just like Schmock are Jiddish words that are both used in America and Germany
tommihommi1 that’s really cool to know, thanks for sharing.
@@Sashashka Nope, actually it's both German and Jiddish, since Jiddish developed from medieval German.
I refreshed RUclips and saw this posted 31 seconds ago. Life's filled with miracles.
QuickSetUp01 exactly what happened to me lol
And Spätzle apparently
😂😂
kenji youre a blessing to this world i love you bless you
The unrestrained love for fusion cooking is really great in this channel.
10:20 I can confirm the line cooks make an excellent burger. I came by today and got one. It was delicious. This man is saving the world by day, and pissing off the food police by night. I love it!
Thanks for coming by!
Everything was great. I'll be back for sure. Also, do you guys sell feed bags? Can I order one filled with those crispy potatoes? I'm going to need one hooked to my face at all times. Sooooo good.
about when you said you messed up the burger and how this isnt normally how things are done because “out of practice” dont be so hard on yourself, youre an amazing cook. its most likely the stress from everything going on right now on top of you working your ass off to not only get back the great people you sadly had to let go but also helping out your community through a hard time. youre an amazing cook and an even better man kenji
As a currently out-of-work line cook, these videos of you dancing the line are keeping me sane. Also awesome program to feed good people and keep folks working, kudos!
As the daughter of a frontline ER nurse- thank you so much for all that your are doing for healthcare workers and your staff!! Immense respect and I will be donating to ya'll! Much love from Jersey!
Kenji is absolutely blessing us with this content right now
Brother, i cannot tell you how perfect these videos are for many of us trapped at home away from our work kitchens. There is a high demand for wholesome, chill, gopro cooking content that you are filling quite nicely. Keep up the great content! Your talent and dedication are appreciated here!!
Kenji: “words are for communication not arguing”
Everyone: *wait a second*
Politicians in DC: FAKE NEWS
*are 😂
@hurB yes, because we all know that hotdogs are in fact sandwiches. Glad we can all agree
Twitter: that is the reason we exist
John Santos hot dog not sandwhich
A tip from a Bavarian (Allgaeu).
When making the Knoepfle (The Spaetlze, which are shown here are small/short, thus called Knoepfle):
try some carbonated/sparkling water instead of milk. They turn out way fluffier this way!
Wow racist
@@rigbymama8436 lol wut
@@rigbymama8436 oh no did somebody drop you at birth :(
Good tip here
Can I do both
It's an amazing thing you and your staff are doing, making free meals for hospital workers and those who need it most!
The world is going through a very difficult period right now, but these videos are a great tonic. Thanks, Kenji.
If you were interested in experimenting with your spätzle: Traditionally you would use water instead of milk. Variations include sparkling water or a bit of sprite-like soda. Also the dough is usually more beaten with a wooden spoon while being lifted to incorporate air and strengthen the gluten. A classical seasoning would be nutmeg.
And with your tool you're getting "Knöpfle" (small buttons). To go old school you would put some dough on a small cutting board and scrape longer irregular spätzle off the board using the back of a small knife.
If you wanted to go nuts with it, you could make Leberspätzle (liver-spätzle). Part of your hydration would be pureed liver.
PS: Love your recipes. I'm addicted to your roasted potatoes. :)
Water?
No way, my Oma and my Mum always make it with milk.
@@666DarkTommy Yes that's why cooking is so wonderful: there's so much room for experimentation and creativity :D
Thomas never saw it with milk before. Either you go with water or only with eggs
Dude: " I feel like words are for communicating, not really for arguing." How beautiful is that. 😍
Thanks for all your videos and your good vibes. Love from germany ❤️
Kenji, EVERY little thing that you say and do in these videos is valuable; I'm learning SO much Thanks so much for doing these videos.
My partner was watching CNN talk about food safety and COVID, and calls me over. I’m watching and like, “I know all this. Kenji told us this in his article.” Then you appeared! Awesome seeing you sharing your expertise. And it’s great the donation program at your restaurant. Xo
I also saw him in CNN. His camera glitches out and got all weird at one point, but it was all good info 👍
so kenji was on cnn
Whitney Sanders yes but it wasn’t as interesting as his RUclips content. He told everyone to wash their hands and other food safety tips. I think there’s an article he wrote if you’re interested
@@duckenomics7981 thanks. Thats what i love about his channel. Everything is factual based. Dont have to worry about false information.
hangtime 7190 ok? But who the fuck asked you?
Chef J you are a true humble and caring, thank you for not only working but sharing with us your late night adventures and helping all the frontline workers out there during this unprecedented time in our lives :)
Such a Great person, to think so much of his fellow man. When you give, it comes back a thousand fold. GOD Bless.
He is the only RUclipsr i never skip a 10 sec on his videos
Respect
god these videos give me hope in these dark times.
your dedication is so applicable in life. it keeps me going in my online schooling. i wish the best for you and your family (:
You're doing what you love and we're getting entertained every day. I think this is a win win situation.
Let me just say that we all appreciate what you're doing now. You're probably doing this for you mainly, to keep active while the restaurant work is calmer, but you're also doing this for us by giving us so much new content, and constantly. So yeah just wanna say thank you Chef Kenji López!
Right now everything in the world is in shambles but these videos are awesome & are temporarily taking me away from the madness! Thank you!
Kenji! You're a great human being. I've learned so much from your videos and I thank you for that. I love that you started posting on this channel more frequently. I pressed the bell icon so that I get a notification every time you publish a new video. Take care and keep doing what you are doing. I think you have a good heart and you make the world a better place.
this video is the embodiment of why i love you and your videos. keep it up man youre doing great stuff
"Im gonna do all those dishes later, so dont worry." Kenji is nice guy
I’ve learned more in the past week about cooking by watching your daily random uploads than I have in the past year.... this stuff is literally a gold mine. Questions that I’ve had for years that you just casually answer while talking to yourself. This is great stuff.
It's quite amazing what you are doing. Thanks for the cooking videos, and for taking care of your staff and community. Truly inspiring to see you found a way to bring this all together in these trying times.
JKL's hand washing technique is under appreciated in my opinion! A well rounded LEGEND
This channel posting all the time
Is a blessing
Bacon and kimchi is one of the best combo in the world, god bless this man's taste
Thank you so much for doing the spaetzle episodes! I drilled holes in an ice cream lid and it worked awesome. Also pronounce it however you want, the Germans themselves can't even decide.
I'm not a native German speaker (2 years of HS German doesn't cut it, really, though 5 years of college studying music helps). I pronounce it SPAYT-zluh. Okay, throw me out of the room and please, tip your wait staff.
still waiting on late night beef wellington
Yeah, we need Brits on here telling us we make it wrong
Sunday roast with Yorkshire pudding too
@@indianasquatchunters Oh god no. He's a great chef but Americans nearly always get British dishes completely wrong
@@AAARREUUUGHHHH You just proved hok right xD
@@AAARREUUUGHHHH ah yeah of course, he'd definitely screw up some epitomes of the British cuisine like the toast sandwich or water sandwich.
Just made this tonight. It is delicious. A little bit of a mess maker in the kitchen, but tons of fun to cook and very very good.
These videos are the best thing about this whole lockdown bs
Exactly, idk why they're so refreshing.
Big Boss It’s because most of the time his channel is in a permanent content drought
Nothing about it is BS or should be taken lightly fucking kids are the bro lemme younger generation swine go eat tide pods
@@cgaal17 nice!
For real Kenji got the content on deck!
Food POV Daddy has been blessing us recently, you love to see it
As a half-west-german, half-asian dude, this brings me so much joy.
You are seriously what I aspire to be. Thanks again for posting these videos.
I am a big fan of your books. Always remind me how to treat the foods, means all about your attitude about food and wide knowledge of foods all around the world. Thx!
It’s so great to see these during the quarantine. Please stay safe and thanks for keeping our minds busy!
Kenji thank you for showing us these dishes. It's actually made me more adventurous in the kitchen and I just found your channel last week! Also as a first responder in California I can say that the free meals are very very appreciated. Thank you again for everything that you are doing and I hope you have continued success with your business even during the bump in the road that restaurants are experiencing right now! 🙏
The last time I was this early we weren’t all sitting stir crazy at home watching cooking videos.
Granted though he makes some damn fine FPV cooking videos. Much appreciated! And thank you for all the help you’ve given in providing food for those in need!
Thanks a ton for doing videos like this. They're educational and entertaining and lets those of us far from the Bay Area get at least a little glimpse of your restaurant and line!
Kenji is taking Neitzche's philosophy of language to the kitchen and I 100% approve.
Family meal at your restaurant has to be so freaking good. Thanks for making these videos Kenji.
i appreciate the support you offer your community!
Man that looks delish. No haters here, I gotta try that
1:55 I agree on your view of words, yet your pronunciation of the word Spätzle makes me chuckle every time you try. Thanks dude, I am enjoying your videos; new subscriber here.
Edit: I love what you are doing for your community, much respect!!
As a Korean, that was a quiet new but yet familiar way to use kimchi in cooking lol
Bacons ( Pork belly ) are often used with Kimchi even in Korea as they have great synergy when kimchi is fried in pork fat.
i really liked your video!
Came here to comment about the pronunciation of Spätzle, to talk about Knöpfle and Schmutz... saw the comments... my work here is done... chili flakes in the dough is a lovely idea btw. If you beat the dough longer (we even call it to slap the dough in German) till it gets bubbles the texture will be nicer and al dente. It’s achieved by forming more gluten. Great job Kenji, am a fan since your quest for Neapolitan pizza. Stay healthy!
idk why just watching this makes me feel satisfied
He's the master
I’ve really been loving all of these
You're the best Kenji!!! These late night improv stuff is what coming is all about 👍👍👍
Looks good. I like to use as many bowls, plates, pots, pans, and utensils as possible when I cook, too.
I doubt anyone will read this but this dish it prefect when you think about the influence of the dish (German & Korean) blending kim chi like you would use sauerkraut, bacon being loved everywhere, and spaetzle like any egg noodles in korean food. Just an amazing way that blending two cultures to make a dish can be even better, sometimes at least. Sorry if I spelt things wrong, just a second gen Polack here.
I totally get his spaetzle phase: sometimes when I find a new food or technique, I obsess over it and cook out until I'm sick of it.
One time I ate chummichurri with my food for a week...
same here... I had a "Sous vide all the foods" phase a couple years back.
I ate nothing but gyudon for 3 days straight when I learned how to make it.
Chimichurri the cornerstone of dressing in all beef around the world ....my friend!..jajajja
Ordered a spaetzle maker just because of you. Keep those videos coming, they help us alot. Thanks, Kenji!
Gosh love the consistency here with the live gopro shots! It's so inspirational.
I love the voice over now, before id watch your stuff and always wanna know why you were doing what you were doing. I love your stuff keep it up man!
"I think words are for communicating not for arguing." That's actually profound I'm living by that shit from now on.
Kenji's both a master in the kitchen and of the English language haha
I love mixing Korean food with German food. Kimchi atop bratwurst is my favorite. Both cultures really appreciate fermented cabbage which is how I connected how I could fuse them together.
"..Annoyed at the inauthenticity.."
Bro no I'm happy you're having more fun with this povs since last year, in fact I'm learning a lot more than I anticipated about both cooking and culture
Thanks for making all these videos. Theyre all awesome!
So cool you ade doing these good things for your employees and other needy people. Thanks for that and the videos
Hey dude, I know you're feeling like this is your life now, but I seriously look forward to these videos every day. Nothing but love, man!
Hey, it's got bacon and egg. You could sell this as breakfast.
Yes! I would definitely try that for breakfast.
I would eat this anytime a day. Hell id eat eggs and/or bacon anytime a day. Deliciousness doesn’t have a time frame
I'd eat the fuck out of this for breakfast
Those 고추장 and 고춧가루 will be sooooo hot for you guys.
Keep your morning peaceful
@@서율-b4m They're not that hot.
German here, the way you say Spätzle at 2:52 sounds just like a german would say it
Also the correct word would be Knöpfle, not Spätzle.
@@John92910 Großmutter dreht sich im Grab für jeden Knöpfle, der Spätzle genannt wird.
@@Krogdalo :D
Korean here, the way he said red pepper in Korean was better than my Korean 0:48
Für ein Amerikaner spricht er das spätzle echt gut aus. Aber eigentlich sind es wirklich knöpfle (genau wie spätzle zubereitet nur sind knöpfle rund, dick und klein nicht wie spätzle länglich und im vergleich dünn). So mal nebenbei sagt er bei 8:49 wirklich Schmutz/schmutzig?
These videos have been great, thank you making the best quarantine food videos I've seen so far. I've been regretting that I've put off the trip down from SF to San Mateo to Wursthall. Thank you for your Food Lab/Serious Eats, it has changed our cooking. I will be donating!
The 1 good thing about quarantine, more Kenji vids.
so I’m subscribed since the „late night chorizo grilled cheese“ and i love that you upload everyday a video cuz of your free time
I "smashed that like button and subscribed" but that was waaaaay before you said that. Please just keep up the good work and thank you for helping out the community.
Wonderful to hear about the free meal program. Keep it up!
Hey Kenji, heres a traditional version of german spätzle:
for 1 person:
100gr normal flour
1 egg
salt, a bit of fresh nutmeg and mineral water (water with gas/bubbles)
Beat it with a wooden spoon until the dough gets airbubbles
For game dishes u can use 60% flour and 40% ground haselnuts
Cheers from germay
I know your life is a hell of a lot busier but thank you for taking the time to record and upload. I enjoy coming on here and seeing a new recipe every night
I really love you to use korean ingredients very well...I'm impressed.
It’s awesome to see that Kenji is still capable of making himself proud to do something like poach an egg! This proves poaching eggs really is a pain the ass!
This is awesome. You can also put spaetzle through a potato ricer for longer noodles.
Lots of fun and easy stuff to make on this channel 👍🏻
I am loving this new rate of uploads from Kenji... please keep them coming = )
Hearing you say Spätzle is always my personal Highlight 😁 great recipe
your korean accent is on point! as a chef thank you so much
also i'm loving that theres so many videos now!! thanks : ) helping me stay a little sane during this time of staying at home
I'm living for these daily uploads
Thank you Kenji, first for the knowledge and second for the content you are bringing in strange times. I will make a trip to Wursthall when this is all over. Stay safe man!
Your korean prononciation is spot on
I'm korean and as soon as I heard him say "gocchugaru", I was like woah holy crap
번역자막연습장 나도 듣고 놀랬음 ㄷㄷ
엌ㅋㅋㅋ한국인 있네여!
as a Canadian, gochugaru and gochujang is a game changer
저도 이말 쓰려고 했는데 ㅋㅋㅋ
번역자막연습장 isn’t the the starting “g” sound a tad more like a cross between g and k? Kind of like the “p” sounding like a cross between b and p?
Youre a friggin genius Kenji! Thank you for these.
petition to get this guy as a level 3 chef on epicurious
I literally just heated up some dinner and wanted a video to watch. Perfect. Thanks Kenji!
Where do you live in Germany
Kenji “Prosecutor” second son, intelligent... one chef to another.... 🙏
Shout out to you helpin people out of the job man !
Kenji - you, sir, are a legend !
If anyone else works at a restaurant you know how calming it is when you can hear only the machines running
Saw Kenji on CNN with don lemon earlier and freaked Bc I had JUST watched the first spaetzle vid!!’ Keep it up!!!
When this pandemic is over i will go this man's restaurant and eat there.
Sadly im far away
anyone else find that the first person videos are more entertaining than non first person cooking.
Swabian here (we claim to have invented spätzle but whotf knows if thats true): If you do this in Southern Germany, you will in fact be tarred and feathered by law - this is a true fact.
But because I love korean cuisine AND am a swabian, I have the power to pardon you and have to admit, this is epic!
Lot's of good and bad during this pandemic. So nice to see people like J. setting a good example.