This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
There's always a lesson to be learned watching kenjis videos. "A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla." Got it 👍
"My daughter is watching finding Dory for the 89th time". My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
I like your analogy about pounding vs cutting. A lot of my friends don't understand the nuances of cooking like this, or not realize the differences until they have it or are told the difference. Great video again mate 👌
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
I love the way you described the difference between slicing and pounding aromatics for so long lol. I like to think of it as a citrus fruit How ya gonna get more juice? Squeezing a lime or slicing it?
Kenji I watch everything you put out and love your style of cooking. As a chef it’s great to be constantly inspired by great chefs like you. Keep it up. Much love.
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
I think it’s more a kitchen/cooking association, like many dogs have. But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
The fact that this man has a molcajete in his home is mad respect here. I always thought making salsa and guacamole tastes better using a molcajete than a blender or food processor.
Really appreciate the selflessness and integrity that your showing during this time for not only people in need but your staff as well. Much respect bruddah keep up the great work! V/R, Tacoma
I'm from Indonesia and honestly, we have the same understanding in "pounding the veggies and/or any other spices". There are some taste that are not the same when we process/chop them. Great to know that we have this same "local kitchen wisdom".
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
Kenji thanks for referencing Rick Bayless when making this video. I love watching both of you guys share your cooking knowledge so generously during this quarantine. He was saying the other day that most Mexicans don’t use Guacamole as a dip like Americans do but more as a condiment. For that reason and because it is usually accompanied by a salsa he said that it is common to only include lime juice and salt in Mexico.
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
haha, they're the same old analogies I've been using for years now, in my book and during live demos and talks. When I hit on one that works, I stick with it ;)
Love Kenji's videos. Grew up in a household that didn't have a blender only a molcajete, and it does make a difference taste wise. Thanks Kenji for the great videos.
love your cooking show above any other, I learn sooo many things. Most cooking shows on youtube dont teach me shit. But I learn from you every episode. Even if its just about how to organize a kitchen professionally and what tools you can use to make cooking easier.
Excellent as always. I liked the video editing and other angles too. This is my favorite thing to watch now on TH-cam, thanks for making quarantine bearable
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that. Fridge garlic smell different
New Mexican here. Finally ordered a molcajete yesterday, direct from Mexico. Excited to start using it. Fortunately, we always seem to have an endless supply of avocados here.
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
I have the same lava rock molcajete. It's a good one because you can put it on a grill, heat it up, and toss meat, salsa verde and red chile sauce, spring onions, chopped steak, chiles, cheese, sour cream, guacamole, etc and then dip fresh tortillas in it. So good. It keeps the food boiling for a long time.
Love it! Problem with buying avocados these days is feeling all of them like I usually do is a pretty bad idea and generally frowned upon... I just grab what looks good and hope for the best. Been buying my avocados in advance so I can let them ripen for when I actually want to use them.
Kenji, famous for 3 minutes burger making video, manages to spend 12 minutes making guacamole. At first I thought what a joke, and then I watched it and learned like a dozen new things. Way to go Kenji, you the best!
A cracked iPhone... some little girls boots lying in the corner. Seeing the whole process. A real person cooking food for his family. Curated food shows with celebrity chefs presenting '15 min recipes' that require way longer to prep can fuck right off. Thanks for doing these Kenji, and teaching me something every day! :)
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
I don’t have a molcajete, my guacamole method lately has been to very finely chop the aromatics, and then mash with the side of my knife into a paste, like you would do with minced garlic. It’s a bit more work, but it seems to be similar, if not as accurate, results.
Kenji's TH-cam presence is the best thing to come out of the Coronavirus.
It really is. The content is informative, entertaining, and perfectly approachable.
This and John Krasinski's SGN are keeping me sane and entertained
@@bulbags1 I also love that he's started that. That goes miles around that stupid Imagine sing-along other celebrities tried haha
Agreed
Ab is better but kenji in top 3
me: idk i like my guacamole kinda chunky
kenji: you want this to be smooth
me: i like my guacamole smooth
Be sure to tune in to your daily scheduled programming.
@benzo Glad you figured it out, good on you.
Lmaoo
This is a bummer, the thing I like about kenjis channel is that he is clear about what good technique is and why but still encourages people to do things the way they enjoy over what’s right
Genuinely asking here, couldn't you just chop the vegetables less fine than kenji did and get bigger chunks? Or would it not be as good?
Cutting to the second angle and zooming in while you were smashing the ingridients was the greatest cinematic moment of 2020
How is he doing that though, is someone else controlling the other camera or is that just digital zoom added post processing?
Diego Silva it was sous Chef Eric all along.. kenji has a basement built just for him.
@@chilepeulla Shabu is holding the other camera
MJC omg you know your stuff 😂😂😂
Diego Silva it’s a 360 camera
Man, as a Mexican living far away from home, I usually skip videos from foreign creators that make “Mexican food “by the fear of being disappointed. However, I had watch yours and I have to say you are a legend. I really appreciate the real knowledge and scientific approach you give to traditional food. And for sure your effort to pronounce the names the right way makes me feel proud and excited that someone like you shares this knowledge of the real Mexico to so many people. Thank you from the bottom of my heart!
This is wonderful ❤
Pretty sure he has Mexican heritage
hes literally mexican
Well that’s just racist and it’s worse because I’m pretty sure he has mexican roots
His name is literally lopez-alt lol
I love how this is SO real. Like when Kenji gets a little bit on his shirt, and he just finger wipes it up and licks it off the finger. It's like the thing WE ALL DO, but never see in published content.
Die this reason his POV cooking series has become my favorites thing to watch on TH-cam
You realize there is content that caters to that exact preference?
“WE ALL DO” those words sure meant a lot to you, huh?
@xLucky Sinz uhhhhhhhhhh
@@Jin-di9zv 'sfine. Just rinse it a little in the sink if you're feelin' fussy and good as new! 😁
1:59 KENJI WTF IS HAPPENING PRODUCTION VALUE TOO HIGH MY HEAD IS GOING TO EXPLODE!!
that shelf on the left do be lookin thicc tho
i dig the second angle! the home set up is....GROWING
There's always a lesson to be learned watching kenjis videos.
"A food processor is the shipyard crane of vegetable flavour retrievers. Pestle and mortar is the godzilla."
Got it 👍
"My daughter is watching finding Dory for the 89th time".
My wife: "I need to find my husband, he's watching Kenji's guacamole video for the 89th time"
Lol
2:00 Honestly deserves an Oscar
javalin597 watch out Roger Deakins
my guy about to win an Oscar after all the other movies get cancelled
I really really love your channel man. The past year I’ve really gotten away from precooked, canned food, and preservatives. I’ve got a very healthy garden growing onions, garlic, 8 different types of tomatoes, and bell peppers. You’ve taught me so much, and at family functions all my fresh food is a hit thanks to your videos. I just want to say thank you and I really appreciate it.
Congrats to you!
Kenji: *Gives detailed explanation of the process and etymology behind guacamole.*
Black Banana: .........
I think he's making platanos maduros!!!
It is a ripe plantain. In our cuisine we often left the plantain forgotten in a corner in the kitchen until it is black and moldy on the outside. It is very sweet, you can eat it like a banana, fry it on a pan, cook it in boiling water and many other recipes. l wonder if it is her wife that got it because we're from the same country.
it seems you and many others are unfamiliar with what a plantain is.
My friend from the Dominican Republic totally let me in on plantains !! 😇 they are DELISH. Don’t underestimate the process of the ripening
Plantains are delicious, one of my favorite fruits
Kenji, I love that you are posting these frequent videos. I remember sparingly watching your late night cooking videos because there weren't so many. They were rare, and I had to indulge them. I like the little community we have here that appreciates all your cooking videos during these hard times. Thank you.
Kenji I really hope you continue these videos even after coronavirus dissipates. I love the knowledge you share with us about food history/culture and your style of not really caring about things like knife skills or the "correct" way of doing things is so refreshing. Us home cooks that aren't Michelin star chef trained can relate so much more to these kind of cooking videos than the more popular/common youtube personalities. I can happily say I've learned more from the last few weeks of your videos than I have in the last 2 years and on top of that you've given me more confidence about the way I cook knowing that even a pro like you takes shortcuts or is more relaxed about certain aspects. Thank you!
Best analogies in the game
I am completely loving your posts, Kenji! I watch a lot of food-related vlogs and they're very enjoyable, but I rarely learn much of anything. With yours, I need to make sure I start taking notes every time I settle down to watch something. Best to you and yours, and thanks!
I bought a Molcajete, spent about 1-1/2 hours today grinding rice into flour to cure it, and made this recipe about an hour ago! I bought it after hearing your Godzilla and shipping crate story thinking, maybe that’s why it is so good at a restaurant when they make it at your table. I ate about 1/3 of mine just now and guess what? It is true, it was the technique not the ingredients. The guacamole I just made is fantastic!
I realize that this is about 3 years to late but if you ever get a new molcajete for any reason here is a tip to seasoning it from a mexican grandma... grind rice into it twice... Then grind salt... lastly grind a few cloves ofgarlic.... you will end up with the smoothest and most flavorful seasoning ever.
Been in the kitchen all my life and have never heard someone explain cooking process and food as well as you do. Great job with examples to help people less familiar in the kitchen to understand. I never break down what is actually happening with the flavors when I’m cooking but you sir are like a doctor in the kitchen. Subscribe and thumbs up here!
I am known in my friend group for making the best guac. After watching this video it turns out I actually suck and my friends are just idiots.
Guacamole carajooooo
No, It's just you who's the idiot. See, the thing about food... it's entirely subjective.
The great thing about food is that taste is subjective and if you and your friends like your guacamole then it’s good to you and your friends and that’s all that really matters
Lol it wasn’t that deep people
@@newbtuber333 u just called your friends idiots for liking your food👏👏
I love the science behind his explanations. It's not just Whimsy or subjective information its objective and I appreciate it. Thank you
yo the added camera angle when he brought out the salt caught me off guard nicely holyy, I friggin fell out of my chair hahahahahaha
When did he add salt? I watched all, how did I miss?
@@katkameo6413 in the beginning. when the additional camera angle came in
edit: 2:00
@@jeshafew9629 Thanks, I was thinking, ya have to add salt!
Kat Kameo got u chief 👌🏾👍🏾
Out of all these videos, the thing that has been impressed upon me the most, is that I need a little box for salt.
I’d f*** it up immediately by sticking my greasy fingers in. I mean refer the salt you pour, grind, or shake.
@@seanmatthewking that’s what kenji does in every video though. Like I’m his burger videos he touches the burger and then grabs salt from the box
My first thought was ‘wtf is that double avocado’
Honestly same
Ditto
haha same!
What is that?
@@grahamwilkerson35 it's the thing he uses to pound the vegetables
I like your analogy about pounding vs cutting. A lot of my friends don't understand the nuances of cooking like this, or not realize the differences until they have it or are told the difference. Great video again mate 👌
Forget the trolls K. Your content is beneficial on many levels. Observing you operate in your kitchen and how that space is consumed has been reassuring. Be safe!
The two camera edit on this video was on point!!! great seeing you talk and the overhead view!! Thanks Kenji
I love the way you described the difference between slicing and pounding aromatics for so long lol.
I like to think of it as a citrus fruit
How ya gonna get more juice? Squeezing a lime or slicing it?
Kenji I watch everything you put out and love your style of cooking. As a chef it’s great to be constantly inspired by great chefs like you. Keep it up. Much love.
Hey Kenji, i like Pestle/Mortar too, but its such a pain to clean afterwards. Especially grinding garlic and and spices often leads to residual taste on the rough surface of the mortar. Do you have any Tips how to get it clean easily?
peter heinzo I personally use water
@@bungkatbacksom1414 oh i didnt think about that..maybe thats a idea
Just like anything else I use. In the sink with water, soap if needed!
I think either a little brush or one of those tougher sponges would be ideal for cleaning it
what i always do is immediately pouring hot water and soap after pounding the ingrediants . if you waited like 5 or 10 min after pounding the whole garlic and spices will get more sticky and will be harder to remove from the Pestle
Gotta say, I have no idea who Kenji is, but I am loving his style! Super relaxed, home cooking feel. Cooking doesnt have to be stuck up.
Always appreciate you turning the tap off when soaping your hands Kenji. :)
Kenji, I love your scientific take on cooking. Always so interesting! Love your down to earth realism too.
That black banana on your counter was the first thing that caught my eye and I waited out the whole production to see how you'd use it in your guacamole!
Love watching the dog come around from time to time for scraps.
Waking up early to this is a treat!
Watched around a minute about mashing the ingredients, and this was easily the best guacamole I've ever made . First bite was like 'whoa.. where did all this flavor come from?' Subbed.
I sometimes wonder if Shabu will grow to have a Go Pro association like Pavlov's dogs. See the camera know treats are coming.
Most definitely
I think it’s more a kitchen/cooking association, like many dogs have.
But it’s definitely possible they see him grab the GoPro and know that means he’s cooking/giving treats eventually.
The fact that this man has a molcajete in his home is mad respect here. I always thought making salsa and guacamole tastes better using a molcajete than a blender or food processor.
Bc of covid, and not having any onions, I used picked red onions in my guac. So good!
Really appreciate the selflessness and integrity that your showing during this time for not only people in need but your staff as well. Much respect bruddah keep up the great work!
V/R,
Tacoma
I thought the stone smasher was a very odd shaped avocado for like a whole minute LOL
I really enjoy how you explain/teach the details when you cook. Thanks kenji!!!
Could you do a Massaman curry Kenji? Loving the two camera setup!
I'm from Indonesia and honestly, we have the same understanding in "pounding the veggies and/or any other spices". There are some taste that are not the same when we process/chop them. Great to know that we have this same "local kitchen wisdom".
Kenji our lord and saviour:
ON THE 30TH DAY LET THERE BE GUAC
I'm so happy I started watching your channel after the late night grilled cheese one popped up in my recommended. I'm loving the recipes you've shown and the actual quality of the videos is only getting better. Props for the multiple shots in this one, it definitely helps break up the viewing experience and makes for an all-around better watch!
Crumbled queso cotija on top, dipped with very toasted, slightly burnt yellow corn tortillas. Muahh, una cosa hermosa!
Kenji thanks for referencing Rick Bayless when making this video. I love watching both of you guys share your cooking knowledge so generously during this quarantine. He was saying the other day that most Mexicans don’t use Guacamole as a dip like Americans do but more as a condiment. For that reason and because it is usually accompanied by a salsa he said that it is common to only include lime juice and salt in Mexico.
We are so spoiled, thank you Kenji
Keni has to be the most wholesome youtube cook. He's just showing you how to make stuff and giving his puppers a bite
Imagine if this was "Late Night Guacamole".
Wake up the whole neighborhood lol
Thank you so much for these videos, I wake up everyday watching them. Truly helping me stay upbeat through this.
You should do a pov serious on mortar and pestle recipes. Start with Tai Paste.
Oh man I saw this video a few days ago but couldn't make it until today. I can confidently say this was well worth it, totally amazing
As always, great content!!! It definitely is hard to beat a good Guac. What brand of tortilla chips were those? They looked delicious!
these videos give me so much happiness idk why but just everything about it is so soothing
Hey Kenji, sounds like you wash your herbs and veggies before putting them in your fridge so that you can use them right away when you cook. Could you show us?
Now with multi camera edits! I’m binging these shows. Thanks Kenji.
When I thought I was gonna tune in to just see him make gauc. Nigga made me feeling confident enough to cook for a Hispanic family😂
Surprised Kenji hearted this given you said “Nigga”😂
I completlt forgot I commented this and yes I’m the past like week. I’ve really been beating myself up @ how much I’ve used that nasty word. Like I always thought there was a difference in spelling but there isn’t. N word with an A @ the end. It how the word with the ER ending is pronounced in the south. So I greatly apologize for that but I stand by how This man has made me feel. Confident As fuck about cooking lol
@@spicyboy2722 Don't feel bad about it. Your comment made me smile.
Your food prep/cooking analogies have been fantastic lately
haha, they're the same old analogies I've been using for years now, in my book and during live demos and talks. When I hit on one that works, I stick with it ;)
the camera work is amazing, you make tv cooking shows with a full production crew look like amateurs
I love how u explain words and why or why not to do things and the science behind things. Keep up the great videos
Gonna “watch finding dory for the 89 time this Quarantine” 😂😂💀 10/10
Love Kenji's videos. Grew up in a household that didn't have a blender only a molcajete, and it does make a difference taste wise. Thanks Kenji for the great videos.
I've had versions in the yucatan with tomatillos producing a much more liquid texture
Alan Z Chen well that’s just salsa de aguacate or avocado salsa
love your cooking show above any other, I learn sooo many things. Most cooking shows on youtube dont teach me shit. But I learn from you every episode. Even if its just about how to organize a kitchen professionally and what tools you can use to make cooking easier.
THAT'S A HELL OF A SOUND EFFECT WHEN THAT IS GETTING SMASHED
Entertaining and informational? Your videos are unmatched on a personal level.
The chewing is picked up by the camera so well, I feel it in my jaw
Dude I can copy your recipes so easy, your literally like the best teacher ever.
Kenji: im gonna go share this guacamole with my daughter
Turns around back to kitchen and keeps eating delicious guacamole
Excellent as always. I liked the video editing and other angles too. This is my favorite thing to watch now on TH-cam, thanks for making quarantine bearable
would you ever do a kitchen tour kenji?
Nathan Owens that would be cool!
We know where everything is.
I made this today with a mortar and pestle. the most delicious and fresh guac i've ever tasted.
I've heard enzymes in alliums that contribute to the formation of those sulfur compounds and such denature when lowered below a certain temperature. It can effect flavor, or so I've heard. It's interesting you say it doesn't make a difference or even helps create or release flavor. I'd have to try that.
Fridge garlic smell different
Gink Tingle I have heard this too... I wonder if I could tell them difference.
New Mexican here. Finally ordered a molcajete yesterday, direct from Mexico. Excited to start using it. Fortunately, we always seem to have an endless supply of avocados here.
*I thought guacamole was just mashed up avocado and just salt. I remember someone telling me that isn't true. He was right but he then criticize it for being avocado mush. I wanna just say that the avocado mush on its own is really good.*
I have the same lava rock molcajete. It's a good one because you can put it on a grill, heat it up, and toss meat, salsa verde and red chile sauce, spring onions, chopped steak, chiles, cheese, sour cream, guacamole, etc and then dip fresh tortillas in it. So good. It keeps the food boiling for a long time.
That secondary camera action angle zoom is some next level shit
His camera equipment makes my heart full I love this channel ❤️❤️🤓
I absolutely hate chunky tomato guacamole! My friends kept telling me that I just wasn’t “Cultured” enough to like it. Good to know this!
Is it just me, or when he puts food in his mouth... My mouth salivates.....
Just realized watching this that I've been using my lime juicer in the wrong direction.
Holes up? That's mad
I think he meant skin down
Love it! Problem with buying avocados these days is feeling all of them like I usually do is a pretty bad idea and generally frowned upon... I just grab what looks good and hope for the best. Been buying my avocados in advance so I can let them ripen for when I actually want to use them.
Lol dude you care too much what people say or think. I'm paying for the avocados so I'm making damn sure it's ripe.
I've heard it's really good when you marinate the onions in lime juice before making it. No idea if that's authentic though
George Goldberg I’ve heard this too! I do it all the time.
Adding onions is not authentic
Kenji, famous for 3 minutes burger making video, manages to spend 12 minutes making guacamole. At first I thought what a joke, and then I watched it and learned like a dozen new things. Way to go Kenji, you the best!
3:23 - Is that a board game collection in the other room!?
What have you been playing?
A cracked iPhone... some little girls boots lying in the corner. Seeing the whole process. A real person cooking food for his family. Curated food shows with celebrity chefs presenting '15 min recipes' that require way longer to prep can fuck right off. Thanks for doing these Kenji, and teaching me something every day! :)
I like to throw those chips in the toaster oven for a couple of minutes too...
Long live Kenji for inspiring all of us to keep cooking quality meals during the quarantine!
Would red onion be just as good in this Kenji?
Your analogies have always been spot-on
What do you call an avocado in church? Holy Guacamole!
I had my headphones on while you were eating and felt like I was eating as well haha. Great videos Kenji, I've been watching for months.
this 1 way to make guacamole isn't the only way, it's branched out into meaning many things. While it may be the traditional method sure, he makes it sound like other guac is fake, which is not true.
exactly! i'm mexican, my family is from oaxaca. i use tomatoes, lime, pepper, etc. some friends use a little bit of sour cream, it's all guacamole :)
@@adij617 ooo sour cream sounds great, my family uses shallots lime cherry tomatoes and a bunch of seasonings, it looks completely different from what he made here but it's still guac yk
KEN I BEEN WATCHING YOU SINCE YOU FIRST STARTED THIS youtube i love ur cooking u helped me cook i watch ur vidoes amd cook all the time
Maybe one day I'll outgrow my avocado allergy and make this recipe 😔
Honestly, a life without avocado isn’t worth living. I’m sorry...
Just got my Molcajete today...will season it and try this with my son this afternoon!
Kanji, you are confusing Amerindian and European etymologies; “moler” is “to grind” in Spanish, “mole” means “sauce” in Nahuatl
Sip
Simp*
I don’t have a molcajete, my guacamole method lately has been to very finely chop the aromatics, and then mash with the side of my knife into a paste, like you would do with minced garlic. It’s a bit more work, but it seems to be similar, if not as accurate, results.