Anyone else feeling genuinely gleeful at Ethan being casually mentioned by Kenji? Kenji is such a huge hero for Ethan, that must have like made his year 🥹
Could you please do more iterations of this video format? I'd love to see you do something similar with other cuts of meat / animals. Have been so excited to try these 'leftovers' recipes with your sous vide carnitas recipe. Love u
Kenji, I don't eat pork but this whole series is inspiring me to make a big batch of chicken thighs and turn the leftovers into different dishes throughout the week!
@@saculzemog yeah Ethan Chelbozki (excuse the spelling) is doing a similar series with pulled beef, his recipe would probably be perfect for these same recipes plus his own
This was a great idea for a little mini series. I'd appreciate it if Kenji made a whole video about tortillas. I never know what kind of store-bought ones to buy for what (which ones are good for burritos? are there any other ways to make storebought corn tortillas better for tacos?) or the simplest way to make some at home.
making corn tortillas at home is super easy! just maseca and lard, and you can buy a tortilla press at a mexican grocery store for $15 or less. also for storebought, I always heat them over an open flame or in a pan, it makes them soooo much less likely to break
That’s what’s so great about pork shoulder. I just got a 20lb pack from Costco business center in Fife and I’ve used it for posole, smoked pork shoulder, and char siu. Super cheap and will feed you for a long time.
Awesome! Love to see El Yucateco getting some love. This inexpensive hot sauce is pretty legit. It doesn't touch my homemade Caribbean inspired ghost pepper, pepper relish but nothing ever does 😁
@@polythewicked I got ever so slightly enraged when I saw it, as the bent corner reminded me of all the newer cheap ones management where I work insists on purchasing. Why should it be that hotel pans that are 10-20 years old are in better shape than ones bought in last couple of years? Do yourself a favor, buy heavy duty ones, as the really cheap ones will bend like tinfoil.
My very last bits of the pulled pork and the deglazings from the pan get added to sauerkraut and cooked with some grated carrot and onion and caraway and usually taken to a church potluck where every morsel is devoured.
He mentions Ethan Chlebowski's pickled onion recipe. Here's a link to his video on it (timestamped to the recipe). I've made both his and Kenji's and think they're both quite good. ruclips.net/video/K4HbmPu_M_4/видео.html
I highly recommend Adam Regusea's video on pickled red onions. He does a wonderful breakdown of the whole process and how different methodology can effect the end product.
Making this day after following the pulled pork recipe! Please do a video on your tortilla making process and recipe! I make my own tortillas occasionally, but would still like to see another take on it and what ingredients you use. Love the home-made tortilla bag!
I think some of us would like to see the recipe and technique of your tortilla making process. They look fantastic. I think it would be an easy video too!
Kenji love the videos. But your shout out to ethan about these pickled onions is an absolute game changer. They are Soo good in just about everything I make. Thank you. Happy taco Tuesday. Currently making a pork shoulder!
Holy crap I will be making the hell out of these this weekend!! And I too am never without some XXX. Ethan's pickled onions are your standard recipe, one to one vinegar and water with some salt. I have done some experiments starting at no sugar then slowly increasing it and have come to what I think for me is the perfect balance. I do 1 1/2 cups total liquid for one Red onion and two jalapenos, some peppercorns, two tablespoons of sugar and 1 1/2 teaspoons salt.
The secret to pliable and soft store bought tortillas is to warm them in a CI and once toasted, place them in a plastic baggie and seal the bag. This will steam them making them super flexible and they won’t crack or break when eating them.
Who here in the Chicagoland knows about El Milagro Tortillas? The best store bought tortillas you can get and if you hit the store at the right time you can grab a nice super fresh warm package of tortillas. I wonder what brands other cities have in terms of a fresh tortillas not that mission brand junk
I Watch so many of Kenji’s videos and read alot of articles written by the great almighty master chef, that I feel if I ever see him in person my brain is going to tell me “Hey there’s your friend”. Lol. Is it just me or does anyone else have that same feeling?
Carnitas tacos are literally one of my ALL TIME TOP favorite foods, but is this recipe just using regular American style pulled pork? Because as a bonafide carnitas LOVER, I just don’t think I can abide by that. The pork in carnitas isn’t sweet at all, it’s rather savory, and it’s cooked in a confit style. Authentic carnitas tacos are absolutely tops among food 🤌 imo right up there with prosciutto, jamon serrano/iberico, good cheeses, caviar, sushi, lobster, foie gras, filet mignon, an absolutely perfect pizza, cheeseburger or sandwich, and whatever other top favorite top notch delicacies that just aren’t coming to mind right now.
I'm starting to see red pickled onions in stores, Mezzeta does them now. Is that a new thing? Feel like i've never seen them in the pickle section. They're pretty good, and since I'm the only one in the family who will eat them I just pick up a jar every couple months.
I need want your blue tortilla keeper. I have only been able to find ones made of polyester. Yours looks like cotton and rectangular square. Where can I buy it?
Absolutely love your videos kenji! I'm just curious as to why you paint your Nails the way you do or do you let your kids just kind of Goof Off with them? I'm genuinely curious
Would really like to know how he deals with the super low boiling point of pulled pork. Even in the fridge my leftovers evaporate far too quickly to use 5 times.
Anyone else feeling genuinely gleeful at Ethan being casually mentioned by Kenji? Kenji is such a huge hero for Ethan, that must have like made his year 🥹
Me at lunchtime: I'm not really hungry, I can skip it.
10 minutes later: Kenji uploaded a new video. Ooo! It's tacos.
Cue stomach growling.
Could you please do more iterations of this video format? I'd love to see you do something similar with other cuts of meat / animals. Have been so excited to try these 'leftovers' recipes with your sous vide carnitas recipe. Love u
I always love when he shouts out Ethan Chlebowski! Kenji and him are my two favorite food follows!
Have you seen Dan Souza, particularly his series at America's Test Kitchen titled "What's Eating Dan"
@@whatisboom yes, What's Eating Dan is another fantastic series!
I enjoy all 3 and have been enjoying Brian Lagerstrom recently too
And Adam Raguesa and EmmymadefromJapan as well
Kenji, I don't eat pork but this whole series is inspiring me to make a big batch of chicken thighs and turn the leftovers into different dishes throughout the week!
I don’t see why you couldn’t do the exact same recipes he did, just a chicken version. I think it’d all come out pretty good
@@theregiment6236 or beef shoulder should work too i think. Just have to increase cooking time.
@@saculzemog yeah Ethan Chelbozki (excuse the spelling) is doing a similar series with pulled beef, his recipe would probably be perfect for these same recipes plus his own
The same can also be done with roasted white fish.
*That said, I love pork and beef, but fish and chicken will totally work for this*
This was a great idea for a little mini series. I'd appreciate it if Kenji made a whole video about tortillas. I never know what kind of store-bought ones to buy for what (which ones are good for burritos? are there any other ways to make storebought corn tortillas better for tacos?) or the simplest way to make some at home.
making corn tortillas at home is super easy! just maseca and lard, and you can buy a tortilla press at a mexican grocery store for $15 or less. also for storebought, I always heat them over an open flame or in a pan, it makes them soooo much less likely to break
pop the store-bought tortillas in a steamer (i use my rice cooker) and then wrap your burrito in tinfoil to avoid breaking
Congrats to Kenji for having the #1 most popular recipe at NYT Cooking this year: San Francisco style Vietnamese American Garlic Noodles!!
That Yucateco salsa picante verde is literally my favourite thing, can never get enough of it!
You can feel and see the happy dance when Kenji eats the first bite. Great little series :)
That’s what’s so great about pork shoulder. I just got a 20lb pack from Costco business center in Fife and I’ve used it for posole, smoked pork shoulder, and char siu. Super cheap and will feed you for a long time.
Til I need a little pocket for my tortillas!! I learned something about a weird thing I actually need in my kitchen!!
Awesome! Love to see El Yucateco getting some love. This inexpensive hot sauce is pretty legit. It doesn't touch my homemade Caribbean inspired ghost pepper, pepper relish but nothing ever does 😁
the hotel pan in the home kitchen is pretty hardcore! Love the pulled pork series so far.
Haha I saw it and thought “I need one of those instead of using my deli containers”
@@polythewicked I got ever so slightly enraged when I saw it, as the bent corner reminded me of all the newer cheap ones management where I work insists on purchasing. Why should it be that hotel pans that are 10-20 years old are in better shape than ones bought in last couple of years? Do yourself a favor, buy heavy duty ones, as the really cheap ones will bend like tinfoil.
My very last bits of the pulled pork and the deglazings from the pan get added to sauerkraut and cooked with some grated carrot and onion and caraway and usually taken to a church potluck where every morsel is devoured.
Thanks Kenji, I'm making your No-waste Carnitas recipe at least one per month but I may try this version next time!
He mentions Ethan Chlebowski's pickled onion recipe. Here's a link to his video on it (timestamped to the recipe). I've made both his and Kenji's and think they're both quite good. ruclips.net/video/K4HbmPu_M_4/видео.html
Ethan does not use sugar at all, and also what a coincidence that Ethan does a pulled beef meal prep when Kenji does pulled pork
I highly recommend Adam Regusea's video on pickled red onions. He does a wonderful breakdown of the whole process and how different methodology can effect the end product.
Making this day after following the pulled pork recipe! Please do a video on your tortilla making process and recipe! I make my own tortillas occasionally, but would still like to see another take on it and what ingredients you use. Love the home-made tortilla bag!
Such a great mini series. Absolutely nails how to eat well on a budget without eating the same leftovers every night.
I think some of us would like to see the recipe and technique of your tortilla making process. They look fantastic. I think it would be an easy video too!
Love the nails. Super sharp today. ❤️
bro i love you since i was 16, i am 20 now and i love to see ur videos again fr
Props to Jamon for always being in the right place at the right time!
Yoooo! Love these rapid Kenji uploads
Kenji love the videos. But your shout out to ethan about these pickled onions is an absolute game changer. They are Soo good in just about everything I make. Thank you. Happy taco Tuesday. Currently making a pork shoulder!
it would be cool if you kept doing these mini series with bigger meals or cut of meat you cooked. alotta fun
Great hot sauce! One of my favorites! Great heat, awesome flavor!
Yucateco is the best. All their flavors are so unique but all fire.
I'm very glad my local tamale guy stopped by so I had something to eat while watching this
Man I think I’ve never been so obsessed with a person I’ve never met before, I really just love every single piece of content you put out
Holy crap I will be making the hell out of these this weekend!! And I too am never without some XXX.
Ethan's pickled onions are your standard recipe, one to one vinegar and water with some salt. I have done some experiments starting at no sugar then slowly increasing it and have come to what I think for me is the perfect balance. I do 1 1/2 cups total liquid for one Red onion and two jalapenos, some peppercorns, two tablespoons of sugar and 1 1/2 teaspoons salt.
The secret to pliable and soft store bought tortillas is to warm them in a CI and once toasted, place them in a plastic baggie and seal the bag. This will steam them making them super flexible and they won’t crack or break when eating them.
That mayan Yucateco has such a great flavour! The only reason I dont pour that stuff over everything is that it is too hot for me haha
this was the video i was hoping for
I feel happier than I should that I share a preferred pork taco hot sauce with Kenji. That Yucateca Abanero XXX is sooo good on crispy pork!
Love this series, keep em coming!
There's Jamòn with the perfect timing AGAIN 😂
Thanks Kenji, love this style of videos!
I just bought a pork butt thanks to this series and I'm going to throw it into a pressure cooker shortly!
Love your nails! 💅🏽
Who here in the Chicagoland knows about El Milagro Tortillas? The best store bought tortillas you can get and if you hit the store at the right time you can grab a nice super fresh warm package of tortillas. I wonder what brands other cities have in terms of a fresh tortillas not that mission brand junk
Brilliant! Love this type of videos. :)
Ayyy, another Ethan the big lebowsky shout out!
Cheers from Japan
I Watch so many of Kenji’s videos and read alot of articles written by the great almighty master chef, that I feel if I ever see him in person my brain is going to tell me “Hey there’s your friend”. Lol. Is it just me or does anyone else have that same feeling?
Carnitas tacos are literally one of my ALL TIME TOP favorite foods, but is this recipe just using regular American style pulled pork? Because as a bonafide carnitas LOVER, I just don’t think I can abide by that. The pork in carnitas isn’t sweet at all, it’s rather savory, and it’s cooked in a confit style. Authentic carnitas tacos are absolutely tops among food 🤌 imo right up there with prosciutto, jamon serrano/iberico, good cheeses, caviar, sushi, lobster, foie gras, filet mignon, an absolutely perfect pizza, cheeseburger or sandwich, and whatever other top favorite top notch delicacies that just aren’t coming to mind right now.
You know someone works in a restaurant when they have 1/6th pans just laying around in the home kitchen.
I wonder how many more parts there will be? Maybe we will get years of pulled pork recipes.
Mmmmm... carnitas tacos with salsa verde and that Yucateco... that's where it's at...
I'll smoke a pork butt 1 or 2 times a month and this is my favorite way to have it. Its my favorite bbq'd meat to reheat.
I'm starting to see red pickled onions in stores, Mezzeta does them now. Is that a new thing? Feel like i've never seen them in the pickle section. They're pretty good, and since I'm the only one in the family who will eat them I just pick up a jar every couple months.
They're also ridiculously quick & easy to make, if you're into that sort of thing.
4:52 lol thanks for that, jabañerow sounds so off
At 2:00 that top left bit of pork is in the shape of Ireland
Kenji, you don't heat the tortilla in a little bit of the fat on the skillet, street taco style? I think that's essential.
I need want your blue tortilla keeper. I have only been able to find ones made of polyester. Yours looks like cotton and rectangular square. Where can I buy it?
I don't think Kenji ever links the recipe he says he's going to link.
Daaaaaaaaaaaaaaaaaang! You just don't mess around! 😏🤌
@ethanchlebowski shout out from the Kenji! You have arrived, sir!
Absolutely love your videos kenji! I'm just curious as to why you paint your Nails the way you do or do you let your kids just kind of Goof Off with them? I'm genuinely curious
Great mini series! As a mexican living out of the country, I would reaaaaally appreciate a whole video on how to make tortillas.
love the el yucateco shoutout
Kenji trying to carry the pork industry at this point
Can I just say, goddamn what a beautiful thumbnail. Genuinely.
Delicious
Can you do a series like this with shredded chicken?
What is the pouch you are using to keep your tortillas?
Love the nails
What is this "leftover puled pork" you speak of? I'm not familiar with it. 😁
These tacos look scrumptious! Thanks.
My fav.
The pork saga continues! Roasting a butt right now son
Danged....I'm getting sea sick. I like it better when you keep your camera still. ;-)
yo ethan gets the shoutout 10/10 epic
Next, kalua/pulled pork and cabbage!!
I could go for like half a dozen right now lmao
Amazing thumbnail 👍
Taco sized shape
bangin
Ethan C is finna be hyphy he got a mention here haha
What is the salsa you used ?
How are you storing the pork? Can I freeze it?
You said Habenero correct the first time :)
whats your pickled onion recipe?
can you sous vide a pork shoulder?
Shout out to El Yucateco XXXRA Hot Sauce. Best Mexican hot sauce in the world.
smash tacos!
Would really like to know how he deals with the super low boiling point of pulled pork. Even in the fridge my leftovers evaporate far too quickly to use 5 times.
Do you use masa Harina?
i love Jamón but miss Shabu :'(
Adam Ragusea sent me
What was the hot sauce you used called? I can't transcribe that name from hearing ;c
El Yucateco XXXtra Hot Kutbil-ik (I caught El Yucateco but had to google this specific one)
@@bartoscar it is HOT, but delicious! I love it on most things, but on top of a tamale with sour cream is devine!
Shout out to Ethan Chlebowski. Great videos. I think he just passed you in sun count. One of my favorite food RUclipsrs
surprised no cumin/oregano to add some mexican flavors
Idk if you were making a joke or not, but the word IS habanero in the native Spanish; no ñ
Yes, that was the joke.
nice mous
a year or so later and still doing Ethan dirty eh
where's the sauce???
Nice nail polish
CHeF❤ please clean the nails for the cooking…😢 Love ❤❤ your work
But what about the carabiners?
Ahh-ben-Yair-o
It’s ah-ba-neh-roh.
I thought there was an N~ (N yay?) but you are correct.