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Can I blend it in a food processor first and then pound it further in mortar and pestle after to bring out those flavors / texture? Asking because I find the beginning of pounding in the pestle and mortar to be the hardest and most time consuming. Pesto may be easy enough but this could be a more useful technique for making let’s say a Thai green curry paste with tougher / woody ingredients

a house boat for a workspace is a great choice

Turned out delicious and was so easy to make. Thanks!

We recently moved offices away from Penn Station and the biggest tragedy of the move has honestly been the loss of Pizza Suprema.

I remember you mentioning the color change with the eggs from awhile ago and trying it. It absolutely is a game changer. I don't eat my eggs scrambled often but I will ALWAYS salt the scramble before cooking (I prefer sunny side up with really high heat if you're curious.)

Levelling cameras on a boat is a challenge at the best of times. I sincerely wish you the best of luck (as I always would) while the summer weather transitions to Autumn and Winter, and perhaps less calm conditions aboard in which to cook? Clearly other sailing vessels manage it somehow, but hot oil in a wok on the high seas would make me nervous! I live in Scotland however, where the weather changes every 5 minutes. If of course you are a permanently moored 'house boat' that's a different 'kettle of fish ...' Well done you, and looking forward to watching future videos!

I disagree, bacon and lettuce are the highlights, the stars of the show, like Hall and Oats

Bro, I was tryin to impress a girl I like and made this for her. We ended up hookin up! You my dawg, Kenji!

Shakshuka is definitely North African and absolutely not israeli

he just called us poor omg

i love chefs who cook without those black gloves

Life hack! If you're doing a larger batch, use wooden kebab sticks to place your potato slices vertically, without overlapping, on a much smaller surface!! Also they get crispy on BOTH SIDES!!!

Rosette

Great vid Ty…not gonna lie favorite part - pups partaking!

I think the neighbors are going to love the new addition to the dock once that rooftop grill gets rolling.

Magnets, or a simple latch! Or to protect your stuff, a drill and a cheap latch style drawer lock from home depot or something!!! Or even tilting your desk a bit so gravity wins ot but u dont knoxk ir stuff over. Thats what i do for my ent stand with my board games and stuff i dont wanna lock up but holds my tv

I always cut my onions the same way! Didn't realize many other people did that since most other chefs either aim for the center or cut straight up and down then across.

Couldn't find any erbs, guess I'll use herbs instead.

Late to the video, but seeing the McGyver set up inside your oven, I have a suggestion about pizza stones. Go to a local granite countertop company and ask about the sink cut-outs that are considered a byproduct. I scored a black granite one, about 1½" thick, that lives on the bottom rack of my oven, in exchange for a case of beer. They polished the rough edges, too. I had to 'burn off' the stone's applied coating with all the windows open to start. Now I crank up the oven as high as it will go for at least an hour, and the pizza results are fantastic! Now I'm wondering if a second piece of granite on the top rack would give even better results. These stones work terrific on the BBQ, too. Thank you for your wonderful recipes, and also your non-binary pals call-outs.😊

Kenji please bring back this facial hair combo

nice recipe

good recipe !

He fell for the black lies matter hoax? Seriously?

It always seems weird to me how scrambled eggs are cooked in the states, that to me is an omelette, a very loose and scruffy omelette but still an omelette nonetheless, in the UK scrambled eggs are traditionally more liquid and runny and can be literally poured out of the pan, that's not a derogatory comment btw, just picking up on differences in usage of terms, still looks delicious! I also know plenty of people who cook their scrambled eggs US style over here though.

I can not imagine the kind of affluence that can hire the person who engineered the reverse sear. Sign my book, please?

So happy for you! Definitely exciting.

Is there also an invisible cat?

Just put this in practice, and it made a world of difference for my breakfast burrito! No juices dripping out of the bottom!

I would love some more videos where you show your remodeling progress!

"It's just the tilt of the floating home" That's just what the ghost wants you to think...

I am a non binary trans ukranian woman in a wheelchair and i love Kenji. I have recently emigrated to palestine and i really love watching these videos. As a Jewish Muslim its really good to have such an inclusive host.

Less unclear. I see what you did there

Kenji,people will very easily be able to find your boat from those boat top views. Maybe be a little careful! a lot of weirdos about.

you didn't do an option to salt them after fully cooked and plated... because cooking while salted could have the same effect as sitting pre-cooked and salted. Cooking is where most of the magic happens... scientific magic.

Kenji is a legit divorced dad

Damn, there was a moment where I worried something happened in your private life that ment you moved out. I can very much understand that basically always having your job at home is not good for anyone, and seperating work life and domestic life is very healty.

can you explain why you whisk eggs? My family is mexican and we have never whisked them to fry them. We just crack them into the pan and fold it for a minute til it's done and i prefer it like that.

what can i replace chives with？ther are no chives here ib my country...will onions be fine？thanks