POV Polenta Soup With Whatever You Want
HTML-код
- Опубликовано: 1 окт 2024
- You want to hear about that time I stupidly stuck a toilet plunger into the pasta machine at a fancy restaurant? It's in here!
This polenta soup is based on something I ate at Chez Panisse Cafe a few years go. It's either a porridgey soup or maybe it's a soupy porridge. either way, it's delicious. The basic are just 1/4 of polenta (or grits) simmered in a quart of stock. From there go wherever you want. I usually start by sautéing some onions, leeks, and/or garlic in olive oil at the start, then add some greens towards the end (kale is great). In this version I also add some pumpkin and garnish it with sautéd mushrooms.
Here's another variation of the recipe: www.seriouseat...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.c... where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseat...
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
Kenji: *re-finishes and routes his cutting board with wood working tools*
Also Kenji: *Has spoon keeping broken cupboard door shut.*
Real OGs remember when this video was cut off
Facts!
I member
at 8:46
8 min+ mark
lmaoo
"Just gonna triple dip my spoon just to piss off the commenters"
This man has been cooking for internet far too long :)
Alternative title: Professional chef posts 30 minute video to prove he doesn't just eat carbs and cheese
Except polenta is carbs, and it ends with cheese.
😂
Other foodtubers:
- Hours of prep
- Hours of set-up
- Days of post-production
This guy:
- Puts a camera on his head
Yet I enjoy his content better than that of most other foodtubers.
It takes a lot more effort to fake knowledge.
lmao I remember the original video on the 7:00 mark, i was like "wait, theres only 1min left i wonder how much will he cut", and then 5 seconds before the cut at 8:51 i was screaming internally "HE'S NOT GONNA MAKE IT, HE'S NOT GONNA MAKE IT"
“Sometimes I come out at night and suck it out of the bottle, I hope my wife didn’t hear that”
The way he said it killed me, kind of tentative like "am I really going to put this out there for the internet". A small pause then continues to ngaf haha
the bottles are pretty phallic shaped too XD but my favorite is the umeboshi flavor one they make, if you can find it.
Kenji we need Late Night Snacks - Salad Dressing Edition
@@baj6dallas do you know the brand name of the dressing by any chance?
We can finally hear the cutting board massacre, he left us on a cliffhanger just hours ago...
23:00 when he halved those tomatoes my mind was blown. How have I never seen this before???
I know right? I sat here with my mouth open for a good few seconds.
i love how he just stayed completely silent during. he knows what he just did.
I believe this tip was posted on SE years ago
Old trick..
Oh yeah, I had to pause the video and let that soak in for a hot minute.
Kenji: Drops mushroom
Dog: Finally some food
Kenji: Throws mushroom into sink
Dog: *Surprised pikachu face
Looool
Troof! Troof!
If reincarnation is real, I want to come back to life as one of Kenji's dogs so I can snack on his outtakes.
I'd hope there are outtake snacks. Otherwise that one half spoonful looks more like dog Hell.
I think my favorite thing about your home vids is that your kitchen doesn’t look any different than the average middle class family...makes me feel more confident that I can recreate these dishes and not use your access to better equipment as an excuse. Hope that makes sense 😁
Chris Prindle Dont forget that the quality of equipment that he uses might be better if not actually better than most average homes. Again he’s a chef, he’ll pick whichever equipment that can sustain and cook food properly, which is not what most of us do, we see something cheap with a hyperbole like description of the products effectiveness and then we end up buying it, not realising it’s quality isn’t as good as it should. But I agree with you he uses nothing fancy.
The kitchen itself- sure. But you aint about to find that range and oven combo in your average american home.
@@imposeinc3023 yup i was gonna say that range is solidly out of reach of the middle class (i don't even think we have a middle class anymore tbh, it's working class and professional class). luckily tho, you can do anything kenji's doing on a regular degular range.
It looks like a normal (not high end) cooktop.
@@imposeinc3023 ive lived in lower and middle class homes as well as cooked in some upper class homes. Kenji's range and oven is pretty standard and definitely not commercial-kitchen grade.
22:56 Pretty slick trick, Kenji.
ikr
That plunger story sounds like it should be in an episode of Curb Your Enthusiasm. I had my face in my hands, saying "oh, no." Good stuff.
One of my favourite things is watching how efficiently he does stuff, how he cleans as he goes, the kitchen is so organised and neat. Sounds weird but it just settles my mind, like living in a Wes Anderson film or something.
ily Kenj ❤️
thank god .. was desperate to find out about that chopping board !!
0:04 POV you're the butter Kenji is using to lube his pan at 11:38pm
Lolll
"just to piss off the commenters" I don't know why I endure such abuse. You're lucky I can't find this content anywhere else bucko
Ah, so we get to see the other 20 minutes now.
23:02 I spit out my cereal when I saw the tomato slicing method
I'm jealous of that boiling water tap.
my cousin has one of those... i have the impression that they're common in Australia but maybe i just assumed because of some apartment therapy tour.
@@lepidoptery I've lived in Australia for 20 years in two different cities and never seen one ahaha ... I think it's just lux
@@jversace9318 usually the ppl (especially outside of the US) who get house tours on AT are pretty well off, yeah. XD
Oh man! More kitchen stories! Please! The toilet plunger story was hilarious! A fridge tour would be really cool too.
Kenji, I'd love to hear more about your garden. What are you growing out there? How much space is there and how much time did it take to grow it? I'm trying to start my own herb garden, but seeing that big clump of thyme is a real inspiration!
That plunger story was too good, had me cracking up kinda hard
This is a traditional dish in my family, we always make it with kale and eggs. My grandma is able to make tiny but thick strings with the eggwhites, something we did not quite mastered yet. It's a great dish and you gave some great suggestions to go in it. It actually is very much like a white canvas, but always a fast and nutritious soup.
I absolutely adore the fact that you scooped the polenta out then put the measuring cup right back in the drawer. That's a total real life moment! We know it's totally different when you're in a professional setting, but at home... ehhh works for me! ☺️
All I'm wondering is if I've ever eaten toilet pasta in my life
Internet: get you a man who cooks
Kenji: hold my beer
*puts open carona in the fridge*
Blair Churchill caronavirus
That was honestly so smart when you got those double plastic lids and sliced one time through the tomatos.
Damn, dude!
Polenta is my dads #1 dish here in our house.
Greetings from South Brazil!
Keep the good vids coming
11:43 What a thymely dad joke 🤣
the real question is how long is that corona beer gonna sit opened in your refrigerator
Oh my god, I've been cutting tomatoes wrong my entire life.
Looks like boston health department really didn't want people to about the wooden chopping boards debacle. They even went so far as to try to cut off Kenji's video mid sentence.
Is there any merit to starting mushrooms in a dry pan before adding fat? I get really nice browning by waiting until the mushrooms have given up most of their moisture before adding any oil. Don't remember where I saw it but I feel like it may have been in your book 'the food lab'. Am I wasting time by not adding oil upfront?
23:00 my jaw dropped at how simple that was 🤯
Liked the video when he said “just to piss off the comentors” love it Kenji!
POV Polenta Soup 2: electric boogaloo
I’m not hating but since you got time on your hands now I mean just replace the hinges... their like $5 a piece. Or call me I can do it for free 😂
I don't have any time on my hands. Tyme, yes.
Don't see what rationale anyone has to be pissed off about double or triple dipping a tasting spoon in your own home. It ain't a restaurant, folks!
11:42 thankfully, otherwise we wouldnt get so many uploads (:
It's so soothing to watch you cook. I suddenly understand ASMR.
I waited hours to know what the Boston health department did with the wooden boards!
Kenji, in the Dominican Republic our soups called "asopao" i always describe to generally have a consistency between a porridge and a soup. Perhaps on one of your trips to Colombia you've had a homemade soup with that consistency? (I'm sure Colombian cuisine has a soup like that, but i have a feeling their asopao is different than ours). And Dominican asopao varies from house to house: my uncle prefers to make it almost like a more wet paella while one of my aunts makes it closer to a soup. I prefer the thick soup consistency. Btw, asopao is usually made with rice and it's different than what you're making, I'm only bringing it up because your description of the consistency was right in line with home dish that's close to me.
insert funny last time I was this early joke here
@@E-Ma gotem
who leaves a beer half empty in the fridge like that lol 3:25
The unfinished Corona is a metaphor for what the world is going through at the moment.
My mom
Forget the triple dip of the spoon, what about washing the veggies? Looks tasty despite the e-coli risk. Didn't wash the thyme, bugs came along...and also stuck to the blade after you tried to flick it off. Was that the protein?
I may have mentioned why I like this channel so much. Here’s a pro chef, cooking in a kitchen like ours, in an organized / disorganized state, in his bare feet, with dogs wandering in, having to interrupt the video to deal with family. So- life, right? If he can do this, we can do this. Effective in its informality.
Does he not wash veggies? So confused...
Me too. Was looking through comments to see if anyone answered this. I know there are people who prewash veggies, but I've also read that they don't last as long if you do that. I know some people don't wash veggies if they're going to be cooked, but he was also making a salad.
What I will remember from this one, MIT architect brain farts and uses toilet plunger on pasta machine
Can you do a video on how and why you compost?
Simply captivating to watch you cook and learn from you. Can you talk about washing vegetables? I noticed that you didn’t wash the kale, pumpkin or cherry tomatoes; but you do wash your salad greens. Thanks Kenji.
what brand of pot is that??
Where we at? The story of wooden cutting board?
imagine having a full fridge like his
Hey! Will you do a video of the herbs you're growing in your garden, im really interested in growing herbs myself (though in a smaller scale) but I'm still new to this type of stuff
You were on Triple G?!?!? Holy fudge!!! Did u go home with a lock of Guy Fieri's hair as a consolation prize? If so, would you think about selling it?
Also, I was really hoping that you were gonna feed Shabu some porridge straight from the spoon & then put it back into the soup.
He even have boiled tap water. Waw
I feel like double dipping your spoon isn’t a big deal when you aren’t serving food in a restaurant or at like a family event but if it’s just your wife and kids does it matter ???? I mean you kiss your wife and kids and most likely share drinks sometimes so I don’t think it really matters when it’s your kids and wife
I would like to imagine that the entire lunch serving is for him and only him.
I laughed but thanks for sharing that story. It makes me feel better when we all have our screw ups and we're not perfect.
How do you wash such a large cutting board and how often?
*Triple dipping an sucking dressing out of a container.*
22:50 - this blew my mind.
Am I the only one who finds it weird that he puts whatever ladle he's using to stir the contents of the pot and then puts it in the sink, and then picks it from back there to stir again?
It depends on the sink for me- when i lived with room mates id never do that. But i keep my sink just as clean as the dishes in my cupboard
@@imposeinc3023 Yeah, I figured he's a restaurant chef so his kitchen sink must be frequently sanitised too...
I’ve a small kitchen so a large ladle on the spoon holder would end up on the floor. Since my sink is near the stove, depending on what I’m making, I may have an empty plum tomato can or a mug in my sink to stand it in .
Kenji! Whats your favorite dip or snack to bring to a party? (and I love the content man...)
I love your stories and how honestly you are able to talk about your past!
So glad you re-uploaded the entire vid, Kenji. You do seem to use a lot of pots, pans, bowls, and utensils, and I might have thought you would have your mise, but maybe you are just riffing to get a meal together. Love your work and I have learned so much from you! Thank you!
I don't mise at home, as I rarely follow a recipe. Kinda figure it out as I go along based on what I have.
How do you clean the wooden cutting board? Just wipe or take to the sink and use soap and water? Oil everyday? Thanks!
I only cut veg on that board, so usually just a wipe. Every once in a while I'll take it to the sink and give it a good scrub, and I'll oil when it needs oil (usually once a month or so).
I'm so sorry for your loss on Guy's Grocery Games, Kenji.
22:48 I was wondering what he's doing there. Oh, brilliant way to quickly halve the tomatoes.
I had no idea kabocha skins were edible. I love kabocha, probably eat one a week. For years now I've been painstakingly risking my fingers and peeling them lol. Never again.
Pro tip - Always just rinse the leeks. Don’t take the chance.
Edit: Tip to people that don’t have the eyesight of a culinary demigod.
11:43 I got a lot of time on my hands.😂
Kenji would you be open to doing a Q&A sometime? I have a million things I'd like to ask you and I'm sure others have too!
Last time i was this late i got detention
Actually i didnt cause i carried a clipboard and just walked past the people who gave tardy slips.
15:47 I think somewhere between a porridge and a soup is technically gruel, not to say this doesn't look amazing
Back to the cutting board....Do you wash it after each cook or just wipe it down? I assume you have a different cutting board for meat. Is it wood too?
Hi Kenji loved this recipe could u please tell me the name of the Japanese dressing you used! It sounds fantastic x
I've been going insane trying to find it myself 😅
Thank you so much for sharing your personal time with us. I appreciate the videos you are producing and hope you keep them going.
I love all these home POV videos! Yes you explain some things explicitly but it's so insightful to just see you make a dish start to finish! You make quality home cooking so accessible! New fan here !
Can you make pho?! I would to see that!
If its not yet significantly clear, these quick meal clips are sensational.
Would love these to be a semi regular thing even when everything returns to normal-ish.
Finally i found someone other than me who just drinks salad dressing straight up late at night. I was starting to think i was the only one lol
Doesn't change the fact that it's hella weird. Lol
i can't even eat corn i just like watching your videos. :D
A lot of people don't like to cook probably because he's a huge long drawn-out process learn from this guy you just practice and you get a quick around the kitchen you know where everything is boom 123 Bob's your uncle next thing you know you're done things are simmering on the stove and it's time and then make the kids do the dishes
I think it's kind of amazing that we're spoiled in a world where we can get Mexican food on Tuesday Korean food on Wednesday Donnelly on Thursday Steakhouse on Friday a traditional American buffet on Saturday and then you got your holiday foods too so many holidays throughout the
You should do a tour of your garden. And where you put your compost
How do you think about Japanese cucumbers? Oh my gosh I'm kind of thinking unless you're getting a pickle
I mean really think you got $365 days out of the year that you're going to be eating possibly multiple times depending on where you are do you really want the same meatloaf on Thursday every thursday? Or the fill
Hair scrunchy works really well to keep cabinet doors shut. Just stretch and pop it around both handles. Easier than balancing a spoon. Don't ask me why I know this.
Love your recipes. But I have to say it is dizzying to watch your videos with the camera on your head, I guess. Because your work space is do disjointed you keep spinning around the kitchen from one side to the other - to the viewer it's like being on an amusement ride! Why don't you prep next to the stove? Also, please please turn your pan handles in when they are on the stove - I can imagine you bumping into the handle everytime you swing around. That's all!
Holy shit i am here before the video has even processed. I am keen as a fat kid in cake camp
I love your videos but why in the world you didn't wash the kale, pumpkin and especially the tomatoes and cucumber? Any concerns with who handled those veggies?
Another thing I love about this is look at the speed and efficiency on this guy sometimes there's a guy wants to make dinner and spend time with his family? Plus still have a hobby
But for myself I love seeing garlic and things and even on the out of it I might get a whole clothin clove in my mouth isn't a bad Ed's contrast but for the garlic wimps smashing it and cutting it and dissolving it seems to work well
Placenta soup
Dude that is amazing where you can just walk out into the garden and pick from multiples of herbs just all because you don't have to worry about buying them but you're still feel bad about the waist but sometimes that's what the herbs are there for you have to cut them back you got to destroy a lot of the plant in order to help with develop
But as they get older you can have a sunny side up egg cooking contest with your kids and just totally knock them out of the household championship or maybe even a poaching contest for barbecue
your secret of drinking dressing straight out of the bottle at night is safe with us!