Kenji is the least judgemental, most considerate food guy on RUclips, he will never make you feel judged for a substitution. BUT. "If you don't like anchovies, pick a different salad". 😂 I love it. You have to draw a line somewhere.
@@VulcanLogic You could also try Worcestershire sauce, which is made from fermented anchovies. The British fish sauce. I use it in all sorts of things.
“If you’re a fan of…” ~lists every ingredient in the salad~ 😂😂 love this!! Never made my own caesar salad but i’m gonna try this at home with sardines !
Awe man. I mean, production quality is higher, no questions! Obviously a pro is on set filming. But... I really miss the Kenji go pro videos:( the cadence was different, felt more stream of consciousness. Having a camera on you with the awareness you are being "filmed" makes things quite a bit different :/
@@TH-jo6ri I enjoyed the go pro videos, but also I think change is a normal if not necessary outcome of the creative process. Am enjoying seeing the new content Kenji is putting out. Keeping it fresh.
If you like anchovies and also like croutons or breadcrumbs for your salad, I highly recommend making anchovy breadcrumbs. Fry your croutons / breadcrumbs in olive oil into which you have melted anchovies. I first saw it in a Rachel Roddy book but don't know why it didn't come to me before! Even better if you simply use the excess oil from a tin of anchovies.
as always, a pleasure seeing your videos. like the B and B red towel on the side, i got some great peppercorns from them and the same towels...thanks again for helping us all in our mission to eat well.
Kenji, I go a step further with my boiled eggs and just put them in a steamer basket (or fancy egg insert if you got one). They cook super evenly and are a breeze to peel.
I love how rustic the salad is and all of the ingredients. I never really get Caesar salad out. Because I find it too salty. And there's just a bunch of cheese and croutons, but this is very appealing to me and I'm definitely gonna try to make it.
Memories of my childhood eating on "Restaurant Row" in Los Angeles, where waiters pulled up a cart and fixed everything at the table. They had a big bowl of ice that the salad bowl went on while it was all being prepared. It was quite "the" production in the 1950's. They always used coddled eggs and anchovies. I was a Caesar salad lover from the age of 5 or so. I COULDN'T ACCESS THE RECIPE WITHOUT A PAID MEMBERSHIP.
If you only want a hint of garlic, just rub a cut side of a clove all around the bowl before adding the rest of the ingredients. Even better, if you're grilling, grill the lettuce slightly❤
Hey Kenji, thanks for all the brilliant recipes and content. You brought anchovies into my life. You convinced me to give them a shot. So yeah, feom your videos to your cookbooks, always a pleasure! Btw, man, you look great. As someone who loves to cook, and loves to eat, how did you trim down? Much love!
i should know to never doubt kenji. i was skeptical when you just tossed everything in the bowl willy nilly but i made it anyway because i love caesar and anchovies. it was bomb, maybe my favorite “caesar” of all time. keep on trucking kenj
I'll stick to the "traditional" Caesar dressing and lettuce size, but I do really like this concept. And also I miss the forehead cam, but this production style is still fun
I made it right now, my sugestion is to boil eggs more than minute or i didnt understood recipe. 2,5 minutes will be ok. Next time i will put grilled chichen breast in slices or beacon. But recipe is 8,5/10 Ps. Oh i forgot garlic and he said 4 minutes, i boild 2, 3 -4 should be great
My blasphemous Caesar salad uses fish sauce and mayo (instead of anchovies and egg) because I'm a heathen. Good halfway point between flavourless grocery store Caesar dressing and the real deal.
My $0.02 is don't mess with a Caesar salad. Make it as it should be (which few do). Also, get rid of the ribs from the Romaine (more work which almost no one does but makes an infinitely better salad...the ribs are very watery and dilute the great Caesar dressing).
The comment you provided exhibits some valid concerns but also raises issues of generalization and potential bias. 1. Point 1 - "An all-male, mostly white kitchen": The commenter suggests that an all-male, mostly white kitchen inherently signals a hostile work environment for women and minorities, with no room for other possibilities. This assumption is a form of ignorance, as it implies a direct causal relationship between the demographic composition of a staff and workplace hostility. It overlooks other factors such as geographical location, cultural context, or personal choice of workers. The generalized assumption that no women or minorities work there due to hostility, without considering other reasons, leans into a stereotyping mindset. 2. Point 2 - "A white chef making food of minorities/underrepresented peoples": While the commenter does not explicitly say that white people cannot cook non-white food, they caution against a power dynamic where white chefs might exploit minority cultures for profit. This could be viewed as a valid concern regarding cultural appropriation. However, the suggestion that white chefs are inherently advantaged and may not respect the cultures they represent is an overgeneralization that may come across as racially charged. The idea that simply cooking food outside one's ethnicity is problematic could be perceived as limiting cultural exchange and artistic expression. It assumes that these chefs will necessarily exploit the culture rather than respect it. 3. Point 3 - "Resumes with exploitative kitchens": The concerns about abusive and exploitative kitchen environments are valid, and the commenter raises important points about the need to address these issues. This section does not appear to have a racial undertone or ignorance, but rather it critiques the toxic culture that can exist in high-stress environments like professional kitchens. In summary, while the comment includes thoughtful critiques of exploitative work environments and potential ethical concerns, the first two points, in particular, demonstrate a degree of ignorance by making sweeping generalizations about white chefs and the makeup of restaurant kitchens. These assumptions could perpetuate stereotypes and encourage a narrow view of who can authentically represent certain cuisines, which some might find problematic.
Money is tight but this is in response to your most recent patron post. I'm a white guy that was raised by a Hispanic family so to me it is insulting to assume that people that are not of the race of the food they are cooking don't understand what they are cooking.
I feel a bit sad watching this. There are lots of food experts on social media. What set Kenji apart was a very personal/intimate atmosphere in his videos, especially the POVs. Knowing there’s at least a cameraman, and possibly a crew, filming and recording his videos - idk, it feels like every other food channel now. I’ll still read his articles and buy his books, but probably will pass on the videos unless the old vibe comes back.
The seagulls really pick up once those anchovies roll out lol
They can't stop you from ordering a caeser salad and a glass of water!
@@MrCitrus100 i looked in the comments to see if anyone had already made this comment. Love it
Meredith, I'm worried the seagull thinks people can't change
Hey guys, no sloppy Caesar's, okay?
I used to be a POS
@@BigHA1Rcut Slicked-back hair
Kenji is the least judgemental, most considerate food guy on RUclips, he will never make you feel judged for a substitution. BUT. "If you don't like anchovies, pick a different salad". 😂 I love it. You have to draw a line somewhere.
@@natea.2926 hahaha I came to the comments to mention this too! Sometimes it just is what it is 😂
I've got my wife past the anchovy aversion by using Thai fish sauce instead of anchovy--which is made from 100% anchovy.
@@VulcanLogic You could also try Worcestershire sauce, which is made from fermented anchovies. The British fish sauce. I use it in all sorts of things.
"least judgemental" is a crazy thing to say
@@natea.2926 chef John would like a word
really miss the go pro pov videos
@dominicfrei4623 Same! Those videos got me through lockdown during Covid.
And Shabu!!!
@@dominicfrei4623 BRING it back Mr. Alt stay OG TO WHAT YOU DO
@@ginzo666 I loved Shabu and Jamon! May they both rest in peace.
+1
The real magic here is how you managed to do all this in that location without being dive-bombed by a thousand seagulls.
“If you’re a fan of…”
~lists every ingredient in the salad~
😂😂 love this!! Never made my own caesar salad but i’m gonna try this at home with sardines !
Awe man. I mean, production quality is higher, no questions! Obviously a pro is on set filming. But... I really miss the Kenji go pro videos:( the cadence was different, felt more stream of consciousness. Having a camera on you with the awareness you are being "filmed" makes things quite a bit different :/
Definitely different! I have a lot less motion sickness now though 😸
@@TH-jo6ri I enjoyed the go pro videos, but also I think change is a normal if not necessary outcome of the creative process. Am enjoying seeing the new content Kenji is putting out. Keeping it fresh.
looking great, kenji
You look healthy and happy Kenji :) Been doing more caesar salads lately, and I will definitely try this. Thanks!
Why do I feel like being able to dump water over the edge of his roof is one of the main things he enjoys about the house boat? 🤣🤣
Caesar salad is my favorite and I introduced many family and friends to it. I think I’ll try your version as it looks like great fun.
I always called these Cesar boats where you just eat with your hands. Love this
If you like anchovies and also like croutons or breadcrumbs for your salad, I highly recommend making anchovy breadcrumbs. Fry your croutons / breadcrumbs in olive oil into which you have melted anchovies. I first saw it in a Rachel Roddy book but don't know why it didn't come to me before! Even better if you simply use the excess oil from a tin of anchovies.
Great. I knew there was a reason I've been saving up the oil from my anchovy tins, thx.
as always, a pleasure seeing your videos. like the B and B red towel on the side, i got some great peppercorns from them and the same towels...thanks again for helping us all in our mission to eat well.
Thanks, Kenji for not using plastic gloves! Clean hands work really well without putting one-time-use gloves into the environment.
@@apk29 didn't notice that but you are very correct, I feel always wrong when I see these black gloves
I googled this and laughed my ass off at the Urban Dictionary entry 🤣
You know Kenji is a gangsta cuz he got that Three Crab Nuoc Mam (Fish Sauce)
I was in Vietnam in early 60’s. Nuoc Mam on everything. A daily staple.
Dang that looks delicious and I love your book, I have it. Thank you so much and, happy Sunday to you 😊😉
Thanks for the reminder! I have his books too but haven’t browsed ‘The Wok’ in a while. Time to look for something new.
@@m.theresa1385 Thank you 😊 I hope you have a great day.
The way I remember the dressing is GLADOVE - garlic, lemon juice, anchovies, dijon, olive oil, vinaigrette, egg yolk
I misread the title as “sloppy seconds salad” and thought wow the boat house has really changed Kenji! 💀
looking good kenji- tough to slim down with all the good eats
Kenji, I go a step further with my boiled eggs and just put them in a steamer basket (or fancy egg insert if you got one). They cook super evenly and are a breeze to peel.
this looks amazing! Thank you!
Dude your cooking setup is so cool, I don’t think I’d ever get off that boat!
I love the fish sauce idea! My family is Laotian, and our salad dressing is egg yolk and fish sauce based! Can't wait to try this!
I love how rustic the salad is and all of the ingredients. I never really get Caesar salad out. Because I find it too salty. And there's just a bunch of cheese and croutons, but this is very appealing to me and I'm definitely gonna try to make it.
My favorite kind of salad! And your "sloppy" version looks 🔥
This is such a great way to approach a caesar salad. Cheers, Kenji!
Kenji and crew 🥰 thank you 🥗
Wow this looks great!
This gets my highest rating of "Looks like something I would make." Well done Sir!
Like the variety you're putting out, but the go pro pov videos
are missed
Memories of my childhood eating on "Restaurant Row" in Los Angeles, where waiters pulled up a cart and fixed everything at the table. They had a big bowl of ice that the salad bowl went on while it was all being prepared. It was quite "the" production in the 1950's. They always used coddled eggs and anchovies. I was a Caesar salad lover from the age of 5 or so. I COULDN'T ACCESS THE RECIPE WITHOUT A PAID MEMBERSHIP.
i will sell it as an anchovy salad to my guests, but it’s a sloppy caesar in my head.
havent watched a kenji video in a minute, when did he get so fit?
Stopped drinking.
you look healthier and are more vibrant in the shore area! seems the environment suits you!
Kenji seems really happy these days =)
Tim Robinson would approve this with his sloppy steak
The seagulls were unpaid actors in this video
Lake Union is beautiful, I miss Seattle 🥲
If you only want a hint of garlic, just rub a cut side of a clove all around the bowl before adding the rest of the ingredients. Even better, if you're grilling, grill the lettuce slightly❤
Hey Kenji, thanks for all the brilliant recipes and content. You brought anchovies into my life. You convinced me to give them a shot. So yeah, feom your videos to your cookbooks, always a pleasure! Btw, man, you look great. As someone who loves to cook, and loves to eat, how did you trim down?
Much love!
@@jasonnegreiff301 he gave up alcohol 🙌
This is also good with fresh grilled asparagus, kind of like a "sauce ravigote"
Beautiful as always! Just occured to me that the outro music sounds like an alien cooking show
If I tell someone I had a sloppy caesar, they’re going to think they need urban dictionary
I'm here for the fish sauce- this looks great
We get a good view of the Aurora Bridge.......... I think... it's been many years since I grew up in Seattle!!
i miss the gopro :(
Patreon post with recipe isn’t accessible for free members despite what the description says
drooling....
I was thinking save the water to water plants on the roof lol.
I noticed the weight loss before but on this one it was even more obvious, congrats !
It's a deconstructed Ceasar Salad...
I loved it...
You think Kenji's hair is slicked back? That is *pushed* back.
Just a FYI, it's pretty easy to locate given that shot of downtown Seattle. Be careful!
"I want the eggs and olive oil and lemon to form some kind of a... dip you know?" you literally hand-made mayonnaise!
Hey Kenji
Your top 3 steak cuts 🥩 ? Would make an interesting video 😊
Cheers from Miami
Love the wood salad bowl, shape and size are perfect…..will you share where you sourced it?
9:42 Mysterious cut when camera guy tries it 😂
Why does the aspect ratio change between shots? I do miss the go pro POV style
Kenji, you are a positive force in the universe. You ostensibly make existence better
i should know to never doubt kenji. i was skeptical when you just tossed everything in the bowl willy nilly but i made it anyway because i love caesar and anchovies. it was bomb, maybe my favorite “caesar” of all time. keep on trucking kenj
😅loved this!
I keep waiting for a seagull to land, say “Mine,” grab a mouthful and fly off with it.
looking fit kenji
Do the seagulls ever attack you while you’re cooking?
finally someone using one of those mics properly. btw your b-cam has a slight crop on top and bottom if you want to scale it up to full frame
Nice save❤
I'm going to have to make this tonight, looks soooo good. Caesar salad rips.
I'll stick to the "traditional" Caesar dressing and lettuce size, but I do really like this concept. And also I miss the forehead cam, but this production style is still fun
I ride or die for anchovies.
Perfect ✌🏼
Have made this twice already! What kind of anchovies you got there? Thanks!
Seems pretty close to the same recipe tableside Caesars restaurant in Tijuana BCN Mex exclusive fish sauce great work chef
Had to hide the phone from the missus when the notification for this video popped up
Worcestershire sauce is a fish sauce.
looks tasty.
Honestly think heavy anchovy ruins caesar salads lol
Sloppy Caesar sounds like something that came from Monty Python
Kenji this is what a Caesar salad SHOULD BE
wait! kenji moved house again. Heh! I didn't even noticed the other videos had a new kitchen.
I made it right now, my sugestion is to boil eggs more than minute or i didnt understood recipe. 2,5 minutes will be ok.
Next time i will put grilled chichen breast in slices or beacon. But recipe is 8,5/10
Ps. Oh i forgot garlic and he said 4 minutes, i boild 2, 3 -4 should be great
Where can I find the recipe/amounts? Yummmm
My blasphemous Caesar salad uses fish sauce and mayo (instead of anchovies and egg) because I'm a heathen. Good halfway point between flavourless grocery store Caesar dressing and the real deal.
I do the same. If you overcompensate with tons of parm, nobody is gonna whine.
Kanji Makes Salad Feat. Seagulls
SUPER
SLOPPY
CEASAR
SALAD
Yo Kenji startin to get kinda ripped lol
Love the follow up after this week's The Recipe episode!!
what is the model of that salad spinner? :)
3 Crabs Fish Sauce 👍
slop em up!
My $0.02 is don't mess with a Caesar salad. Make it as it should be (which few do). Also, get rid of the ribs from the Romaine (more work which almost no one does but makes an infinitely better salad...the ribs are very watery and dilute the great Caesar dressing).
Damn bro, you been working out?
Yes, thanks.
Hey Kenji, what knife is that? Cheers
The comment you provided exhibits some valid concerns but also raises issues of generalization and potential bias.
1. Point 1 - "An all-male, mostly white kitchen":
The commenter suggests that an all-male, mostly white kitchen inherently signals a hostile work environment for women and minorities, with no room for other possibilities. This assumption is a form of ignorance, as it implies a direct causal relationship between the demographic composition of a staff and workplace hostility. It overlooks other factors such as geographical location, cultural context, or personal choice of workers. The generalized assumption that no women or minorities work there due to hostility, without considering other reasons, leans into a stereotyping mindset.
2. Point 2 - "A white chef making food of minorities/underrepresented peoples":
While the commenter does not explicitly say that white people cannot cook non-white food, they caution against a power dynamic where white chefs might exploit minority cultures for profit. This could be viewed as a valid concern regarding cultural appropriation. However, the suggestion that white chefs are inherently advantaged and may not respect the cultures they represent is an overgeneralization that may come across as racially charged. The idea that simply cooking food outside one's ethnicity is problematic could be perceived as limiting cultural exchange and artistic expression. It assumes that these chefs will necessarily exploit the culture rather than respect it.
3. Point 3 - "Resumes with exploitative kitchens":
The concerns about abusive and exploitative kitchen environments are valid, and the commenter raises important points about the need to address these issues. This section does not appear to have a racial undertone or ignorance, but rather it critiques the toxic culture that can exist in high-stress environments like professional kitchens.
In summary, while the comment includes thoughtful critiques of exploitative work environments and potential ethical concerns, the first two points, in particular, demonstrate a degree of ignorance by making sweeping generalizations about white chefs and the makeup of restaurant kitchens. These assumptions could perpetuate stereotypes and encourage a narrow view of who can authentically represent certain cuisines, which some might find problematic.
like how Kenji is so unapologetic about anchovies... a lot of people would say, if you don't like anchovies, use blah blah blah
If you’re a fan of [lists all the ingredients] I think you will like this. 😂
Money is tight but this is in response to your most recent patron post. I'm a white guy that was raised by a Hispanic family so to me it is insulting to assume that people that are not of the race of the food they are cooking don't understand what they are cooking.
Chef Rick Bayless is a great example of what you are saying.
I’m not on patreon, may I ask what was said?
"If you don't like anchovies then pick a a different salad"
Yes
Caesar salad has anchovies: also, don't make lamb if you don't like lamb. Etc
I feel a bit sad watching this.
There are lots of food experts on social media. What set Kenji apart was a very personal/intimate atmosphere in his videos, especially the POVs.
Knowing there’s at least a cameraman, and possibly a crew, filming and recording his videos - idk, it feels like every other food channel now.
I’ll still read his articles and buy his books, but probably will pass on the videos unless the old vibe comes back.
@@andrewstein8397 you’re not wrong.