Man I always cringe at Mandolin spots in any cooking content, but saw him grab the guard like nice! Then he bailed on it just as it was most necessary lol
As much as I love hearing your insight and your wisdom while cooking, I also love the vibe of these late night silent videos! Especially in some of the old ones where you'd crack a beer, it really feels like stealing downstairs at 2am to make spaghetti 😆
I was just gonna say that, having seen for the first time the middle of the night "How to cook a steak"---it made me aware of his singular culinary "genius" , if one could call it that. I think one can~ Must be a reason why Kenji's youtube offerings have impressed me way more than the dozen or so other chefs I watch regularly. Cooking in the middle of the night IS genius! It creates a "vibe" as you put it, that no one else to my knowledge could even have thought of. Amazing. But it shouldn't be overdone,( and wouldn't be) or it would lose the intimacy he captures so well--another feature of what makes these videos so special is the POV ---which captures another level of intimacy, as if we are spying on him with his knowledge,....he's a genius! effortlessly! And when I found his enormous Cooking School book, my thoughts on first perusing it were "this is essential! Why would anyone need any more books??? Unless they're by him! The Wok will be my next I think! Before closing this overlong post I must say that watching him compulsively but casually wash his hands and clean up as he goes, is most endearing and inspiring to watch!
I’ve had the book for awhile now and have barely cracked the book open and enjoyed the recipes. The strange flavor noodles look amazing. Got to try them.
Strange flavor indeed .... the silence, knives, and strangely steam-punk vibe (the way I was seeing it), gave a rather eerie and other-worldly slant to the video ... the yellow fizziness when the heated oil hits the spices in the mortar; the chopsticks which look like magic wands. All that is needed is to sub out the Nordic wood cutting board with a Gothic backdrop and surface, and then we'd have a truly strange cooking video. I have THE BOOK, and now I have to make these noodles. I hope that they are strange.
I appreciate this vibey comment lol but strange flavor (guaiwei) is a specific flavor profile in sichuan cooking. see here for a dish I really recommend www.chinasichuanfood.com/savory-crispy-eggplants/ It essentially takes the basic components of sichuan sauces and dials everything up (more vinegar, more sesame oil, etc) to create a weird maximalist flavor with a bit of everything. Assuming kenji was making the sichuan noodles and put in too much of something and then improv'd it out to guaiwei by taste
If you have peanut butter (& some kind of noodle), plus just a few random seasonings/sauces of choice will make a great late-night snack IMO. Peanut butter noodles & peanut butter salad dressing (which would probably work for the noodles, too, now that I think about it) are my current obsessions.
So happy to see you cooking your late night favorites here again Kenji! I guess the secret is to get over my fear of failure and just jump right in. My wok is sitting on the stove with ingredients for this (or something similar)stacked on the lid. I’m making some version of this tomorrow (partially based on your ‘The Wok’ recipe). Cheers!
is anyone else weirdly like, impressed by those chopsticks? Like, Im about to go online and try and find what google shows me when I type "big chopsticks" cause I kind of want some
ok I just got to the part where he's got the second pair of smaller chopsticks. so the bigger ones are specifically for food prep stuff, smaller ones for eating?
Since you've been visiting teriyaki spots in Seattle, are there any plans for a teriyaki recipe of your own? I know it's quite simple. I'm just curious how you would do it.
Kenji- might I suggest making a fermented ginger & garlic paste to add to recipes like this. I ferment equal parts ginger and garlic, sometimes turmeric in a 2% salt solution for 5-7 days and puree in the food processor, fantastic addition to any sauce, broth, marinade, you name it
I've never heard of this dish before but I am sold. Very interesting and elegant combination of flavors! This really feels like something from the Old World.
@@JKenjiLopezAltI'm doing some googling and now learning about mortar and pestle materials and seasoning (?!) some of them. Thanks for tickling my brain :) I guess in retrospect there's oils in most of what goes into a mortar and pestle anyways so this wasn't a great question.
What material is your mortar and pestle made from? I only have a molcojete and somethjng tells me adding hot oil to it would hurt it. Adding hot oil straight into the spice grinding device is convenient af
I missed half a gig trying to play guitar with a super glued finger tip, due to a mandolin cut. Very thin I might add. Came off hour in, and bled a bit. Game over.
It’s just a different camera. These videos have not affected the number of other videos I post so you can skip them if you don’t like them and you aren’t missing anything.
@@JKenjiLopezAlt There is no way I am skipping a Kenji's video, it being portrait or landscape :) Just wanted to leave some feedback on the new camera.
Hey Kenji! Have you considered adding captions/subtitles for these silent videos detailing the ingredients as you're putting them in? Kinda like how Primative Technology explains what he's doing in his videos without ever saying a word. Thanks for the video! Ill probably make these tomorrow
I tried this and used the reddish sichuan peppercorns. My mouth was numb and I couldn’t eat more than 2 bites 💀 I should try with the other kind of peppercorns
I thought I was getting some use from my mortar and pestle, but I see now that I can do a lot more. I never thought of putting hot oil into it and using it as a little mixing bowl. When I got it, my GF said, "That's Old School" and I answered, "Yeah, about 8,000 years old." I thought I was being creative when I made a sort of pesto to put on rice cakes for dinner one night, but this has me beat six ways from Sunday.
@@JKenjiLopezAlt I saw this video from @ChineseCookingDemystified and filed this ingredient under "practically impossible to source" in my mind. th-cam.com/video/xDP9t65PVsY/w-d-xo.html Just checked my local Chinese grocery store's website, and it looks like they do carry it now.
This video is a perfect representation on why I go to restaurants. Look at how many ingredients, how many pans/dishes he used, how long it took. I’d never do that in my place, this is the kind of stuff that I leave for the restaurants. I’ll remain cooking the basic stuff at home.
Kenji making potions in his cauldron
shadow wizard money gang
"He's so powerful he doesn't even need to recite his spells!" anime moment
Page 332 in "The Wok" for anyone wondering (Sichuan-style cold noodles).
Thank you for the page reference.
Thanks! This is already on my meatless Monday menu.
I was indeed wondering. Tyvm.
I'm gonna use the "meatless monday" thing for tomorrow's diet plan. I've got all the stuff i need for it. Thank you!@@m.theresa1385
My The Wok book has not survived as well as yours, Kenji. Food stains, broken back, let's say, well used!
putting the fry temp oil into the mortar and pestle is such a big-brain move
Kenji, kudos to you for using the Mandolin Guard until it was dangerous for you to do so without it. 😂
Man I always cringe at Mandolin spots in any cooking content, but saw him grab the guard like nice! Then he bailed on it just as it was most necessary lol
he's using it for speed, not safety! ;)
watching someone cutting on the mandolin without the guard gave me second hand nervousness
eh, the guard is annoying
Second hand? Not for long!
Not a pro, but I’ve never used guard on my mandolin
Cutting gloves are a big help with mandolins
I dont think I've literally ever used a guard even in my 5+ year cooking career
As much as I love hearing your insight and your wisdom while cooking, I also love the vibe of these late night silent videos! Especially in some of the old ones where you'd crack a beer, it really feels like stealing downstairs at 2am to make spaghetti 😆
Same! I channel Kenji's POV/beer-crackin' energy when I cook up a late night snack in the kitchen.
Too much mukbang slurping and heavy breathing noises
I was just gonna say that, having seen for the first time the middle of the night "How to cook a steak"---it made me aware of his singular culinary "genius" , if one could call it that. I think one can~ Must be a reason why Kenji's youtube offerings have impressed me way more than the dozen or so other chefs I watch regularly. Cooking in the middle of the night IS genius! It creates a "vibe" as you put it, that no one else to my knowledge could even have thought of. Amazing. But it shouldn't be overdone,( and wouldn't be) or it would lose the intimacy he captures so well--another feature of what makes these videos so special is the POV ---which captures another level of intimacy, as if we are spying on him with his knowledge,....he's a genius! effortlessly! And when I found his enormous Cooking School book, my thoughts on first perusing it were "this is essential! Why would anyone need any more books??? Unless they're by him! The Wok will be my next I think! Before closing this overlong post I must say that watching him compulsively but casually wash his hands and clean up as he goes, is most endearing and inspiring to watch!
I bought a pack of noodles like that recently but didn't realize it had cardboard in the middle separating the nests until I dumped it in the water.
Thank you for sharing
I love how I keep thinking “okay that’s the last thing” and then it cuts to more and more stuff 😂
Late night noodles are the best! Eating one brings me back to my college days.
Watching this as Daylight Saving Time is about to kick in in 22 minutes
The Sheet-Pan-Noodle-Probe is a new move for me...
never expected to be awake for a late night Kenji vid
I have never EVER considered adding hot oil to my mortar...
I’ve had the book for awhile now and have barely cracked the book open and enjoyed the recipes. The strange flavor noodles look amazing. Got to try them.
I wonder if Kenji says like "Damn I am good"
Strange flavor indeed .... the silence, knives, and strangely steam-punk vibe (the way I was seeing it), gave a rather eerie and other-worldly slant to the video ... the yellow fizziness when the heated oil hits the spices in the mortar; the chopsticks which look like magic wands. All that is needed is to sub out the Nordic wood cutting board with a Gothic backdrop and surface, and then we'd have a truly strange cooking video. I have THE BOOK, and now I have to make these noodles. I hope that they are strange.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I appreciate this vibey comment lol but strange flavor (guaiwei) is a specific flavor profile in sichuan cooking. see here for a dish I really recommend www.chinasichuanfood.com/savory-crispy-eggplants/
It essentially takes the basic components of sichuan sauces and dials everything up (more vinegar, more sesame oil, etc) to create a weird maximalist flavor with a bit of everything. Assuming kenji was making the sichuan noodles and put in too much of something and then improv'd it out to guaiwei by taste
Kenji using that mandolin with his bare hand was freaky
The king is giving us the late night videos again! Thanks for listening, KLA
been loving ur content since 2018, glad to see u have kept the good work since then, greetings from Mexico
wish I had these ingreients with me right now, would love a late night noodle
lol, can you tell what they are, besides the green onions?? I have Nira….
If you have peanut butter (& some kind of noodle), plus just a few random seasonings/sauces of choice will make a great late-night snack IMO. Peanut butter noodles & peanut butter salad dressing (which would probably work for the noodles, too, now that I think about it) are my current obsessions.
What’s the reason for the oil pour over method, as opposed to putting the aromatics into the oil on the wok like you would for stir fries?
When I was a kid I used to make "potions" by mixing all the random ingredients I could find.
So happy to see you cooking your late night favorites here again Kenji! I guess the secret is to get over my fear of failure and just jump right in. My wok is sitting on the stove with ingredients for this (or something similar)stacked on the lid. I’m making some version of this tomorrow (partially based on your ‘The Wok’ recipe). Cheers!
Watching this with my breakfast of porridge and I would MUCH rather be having strangely flavoured noodles! Yummm
Great to see another recipe in action from the wok! Magnificent book
Thanks for the page reference miriamroddy, I looked for the “strange flavor noodles” in his book with no luck.
I haven't heard that sound since the last time I went squid fishing 😂
what other time for strange flavors than late night
is anyone else weirdly like, impressed by those chopsticks? Like, Im about to go online and try and find what google shows me when I type "big chopsticks" cause I kind of want some
they are called Moribashi if it helps!
look up deep frying chopsticks
ok I just got to the part where he's got the second pair of smaller chopsticks. so the bigger ones are specifically for food prep stuff, smaller ones for eating?
exactly
They're cooking chopsticks. (I have a pair just like them.) Try your local Asian grocer.
Hi Kenji, watch all of your videos. Enjoy your cooking! Where can I buy the pestle and Motar? Aloha, David.
Watching the late night vids in vertical is nice !
Since you've been visiting teriyaki spots in Seattle, are there any plans for a teriyaki recipe of your own? I know it's quite simple. I'm just curious how you would do it.
Kenji- might I suggest making a fermented ginger & garlic paste to add to recipes like this. I ferment equal parts ginger and garlic, sometimes turmeric in a 2% salt solution for 5-7 days and puree in the food processor, fantastic addition to any sauce, broth, marinade, you name it
The mortar is upstairs midnight neighbor activity 😂
Hot oil into the rock bowl was a nice trick
This shit completes my life rn. Thank you Chef K. you done it once more !
Asian heritage surfacing with the mortar and pestle. Cool
It never occurred to me to use my mortar as a mixing bowl.
A late night cook book should be next ❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
is caiziyou available in u.s. markets now? or was this purchased online ?
Are all of your videos going to be in portrait mode? I watch youtube a lot on my computer or TV and I gotta say, I prefer landscape mode.
I love this 'strange" flavor!
babe wake up kenji uploaded
I've never heard of this dish before but I am sold. Very interesting and elegant combination of flavors! This really feels like something from the Old World.
If by old world, you mean China, then yes - pretty common noodle dish
@@masstwitter4748 I am referring to the lack of nightshades and the inclusion of cucumbers and sesame, hallmarks of pre-Colombian silk road flavors!
Would you be able to make this sauce in a mocajete? That mortar and pestle looks a lot less porous
What happened to Kenji's palm? Oh, it went into his strange flavored noodles.
"good morning honey i made you dinner"
Ahh the sound of love. :)
Naming convention reminds me of “cumin dish” or “black bean farmer dish”
kenji's version of a minimal cues yoga video!
The aspect ratio is kind of annoying but the food is a banger.
You going back to your late night drinking and eating mode? If so then hell yeah!
Oil straight into the mortar is interesting. Is it hard to clean…? Given that stone mortars are porous…
They’re not really porous.
@@JKenjiLopezAltI'm doing some googling and now learning about mortar and pestle materials and seasoning (?!) some of them. Thanks for tickling my brain :) I guess in retrospect there's oils in most of what goes into a mortar and pestle anyways so this wasn't a great question.
Anyone else expecting him to do the obligatory feeding of his doggo? I guess late nights aren't for Jamon anymore 😅
Omg thank you Kenji ❤❤❤❤❤❤ I thought you were gonna kill me 😅
What material is your mortar and pestle made from? I only have a molcojete and somethjng tells me adding hot oil to it would hurt it.
Adding hot oil straight into the spice grinding device is convenient af
Looks like granite
Did he use Meta Ray Ban sunglasses? Looks great!
How do you keep your book so clean, cooking next to it ?? 😅
Gotta admit, I was bracing myself for a slip-up and some muffled swearing when you did the second cucumber without the handguard.
What chop sticks do you use for cooking?
damn you're up late dude
Got two little kids, not hard to imagine❤
@@katydidiyrespect!
Any danger of shattering the mortar?
Hey Kenji do you have chopstick recommendations?
they are just chopsticks?!
Wow he didn’t even hmmm
I just even not really right now any more, literally
Did we use sesame paste or peanut butter?
I can only aspire to commit to this many steps for a late night meal, respect
I’m curious, where in Seattle do you get those noodles, and what are you looking for when you shop for noodles like this in general?
I got these at Asian Family Market.
Hell yeah, love that place. Haven’t been in a while because I live closer to Uwajimaya but I gotta get back there. Thanks!
I missed half a gig trying to play guitar with a super glued finger tip, due to a mandolin cut. Very thin I might add. Came off hour in, and bled a bit. Game over.
Craving "hot and dry" noodles now
Is this kind of like that peanut butter, chilli, chicken, noodle salad thingy?
Absolute Genius
I am not liking the latest trend of portrait videos. Is this because they are reshared on TT? :/
It’s just a different camera. These videos have not affected the number of other videos I post so you can skip them if you don’t like them and you aren’t missing anything.
@@JKenjiLopezAlt There is no way I am skipping a Kenji's video, it being portrait or landscape :) Just wanted to leave some feedback on the new camera.
It is harder to see
based on how he sometimes interacts with people he doesn't seem to enjoy feedback@@clubmate12
Is the "strange flavor" given by subnuclear particles in the sauce?
I’m still puzzling, even on the TV-is the first black peppercorns or a spice blend? I have Nira .…
Sichuan peppercorn.
@@JKenjiLopezAlt Thank you 😊
Did you pour oil on the noodles on strainer? Can you explain?
Hey Kenji! Have you considered adding captions/subtitles for these silent videos detailing the ingredients as you're putting them in?
Kinda like how Primative Technology explains what he's doing in his videos without ever saying a word.
Thanks for the video! Ill probably make these tomorrow
I tried once last week. It took more work and people complained anyway so nope!
@@JKenjiLopezAlt Fair enough. Thanks for the videos!
Can we get a late night dishes and Tupperware vid
Can you make the "The Recipe" podcast episodes in youtube?
I tried this and used the reddish sichuan peppercorns. My mouth was numb and I couldn’t eat more than 2 bites 💀 I should try with the other kind of peppercorns
hey folks if you dont own 'The Wok' its worth every penny.
The most PC Bang noodle ever, if they ever hire a proper cook 😂😂😂
I thought I was getting some use from my mortar and pestle, but I see now that I can do a lot more. I never thought of putting hot oil into it and using it as a little mixing bowl. When I got it, my GF said, "That's Old School" and I answered, "Yeah, about 8,000 years old." I thought I was being creative when I made a sort of pesto to put on rice cakes for dinner one night, but this has me beat six ways from Sunday.
cooking asmr is back!!
noodle brand?
Athletic there in the background!
Recipe looks great, but I'm over here like, why isn't Kenji talking to me? Did I do something wrong? Is he mad at me? :'(
Looks like someone has the munchies
No wonder it was “strange flavored” you used pine sol @ 1:10. I too am also a recipe developer when I do edibles
My favorite flavor.
can we get this non narrative video more sometimes. ❤❤
What grater is that?
So impressed when you busted out the rapeseed oil. Where does one even get this stuff in the US?
It's called canola oil here
Chinese market.
This is different from canola. It’s roasted rapeseed oil.
@@JKenjiLopezAlt I saw this video from @ChineseCookingDemystified and filed this ingredient under "practically impossible to source" in my mind. th-cam.com/video/xDP9t65PVsY/w-d-xo.html
Just checked my local Chinese grocery store's website, and it looks like they do carry it now.
Be real, after the video cut you dumped at least half the remaining sauce on lol.
30% penut paste and 70% sesame paste would have a nuttier flavor.
Hogwarts got their new potions professor!
Good grief kenji it's o dark 30 when you post! Thanks for the noodles now go to bed !
But I just made the pizza
I know. That is at least two videos dropped today. I worry about burn out.
Late night Darth Vader Dinner. 😄
Do you think if I write "ASMR" in the comments the algorithm will make more people hungry for noodles?
This video is a perfect representation on why I go to restaurants. Look at how many ingredients, how many pans/dishes he used, how long it took. I’d never do that in my place, this is the kind of stuff that I leave for the restaurants. I’ll remain cooking the basic stuff at home.