I have started peeling asparagus just this year, and have found that they are sweeter - so worth the effort. (And the waste-the tough part of the stem-is reduced.)
Hello also from the PNW! Here in BC, our poison information centre recommends boiling fiddleheads for 10 minutes (and throwing away the water) due to a stomach upsetting toxin that they naturally have, just a heads up for those with slightly weaker stomachs! (I know this because the first time I had fiddleheads I put them on pizza, they were cooked but afterward my wife and I took turns in the bathroom...)
A nice blue cheese is also a good alternative for use in the sauce. I think its flavor goes particularly well with the asparagus and it arguably gives the sauce a creamier texture than does feta or parmesan.
I love your nails. I know your daughter does your nails, but I thought I would mention that my husband likes his nails done colorfully also. He has a fairly large collection of polishes and I do the painting. We are retired, so we do as we like.
I don’t think the white asparagus is particularly German. I’ve seen it even here (Canada) (although it’s certainly less common than the green). It’s asparagus that has been covered with hay while growing (and so starved of light, chlorophyll doesn’t develop).
@@jpp7783 It grows underground here in Germany literally. I have never seen hay. White asparagus is very very very popular here. I don't know why but the white asparagus seems so German, I even read about it on English media and they call it 》Spargel《 which is German for asparagus.
@kenji I’m currently researching induction ranges for a new kitchen in a house with no gas. At home I have a GE induction range. Which one do you have and how to you like it? My GE has an all stove top digital interface. And I would love the other kitchen to have one with knob controls
Kenji, could you please do a show on using an induction cooktop, now that you are using one regularly? I recently got one and it's a big adjustment (I had a strong gas cooktop before). I suspect there are a bunch of "trucs" that would help those of us who are making the adjustment.
I really love the stream of consciousness cooking. This is how I tend to cook at home, especially pasta dishes. It's like a dance almost :) love from Philly/Italia
Hey Kenji You mentioned in the video you can blanch your veggies and store them in the fridge so you can have them ready to go on a potential weeknight dinner. How would you store the veggies in the fridge? Can you remove them from water and put them in an air tight container? Thanks! Always love the content!
Sorry to be this person, but I thought you’d like to know. The thumbnail I see has a spelling error. The “n” is missing from “Cooking”. So it says “cookig show” just a heads up. Love your content!
I’ve been popping faba beans from the pod directly into my mouth my whole life, with no extra peeling or cooking, and every time I see them peeled so thoroughly it catches me by surprise.
Peel the bottom part of the green asparagus (bottom fourth), cut off the last 5mm (thats usually dry). Thats enough, the rest is fine and not stringy. Maybe go to bottom third for the peeling but any more than that is just a waste.
Hey Kenji, I have question, when making a cold pasta salad, should you rinse the pasta after draining or just drain then then drizzle with olive oil and allow to cool?
Never ever rinse your pasta with cold water. It looses starch (and flavour) this way. When pasta looses its starch under cold water, it's way more difficult to coat it witch sauce or dressing in your case.
With snow peas the entire flat shell is eaten. The peas inside are teeny tiny. With English peas they need to be opened and shelled as the pods are too tough to eat.
He has an Apple Maps tour of restaurants and food stops that he recommends in the area. Used it myself this past weekend on my first time in Seattle and tried out a few. All were quite excellent.
...I was today years old when I learned that fiddlehead ferns were not a fantasy plant invented for Stardew Valley.
Apparently they're very common in washington where Eric Barone is located. PBS Food did a video on them a couple months ago.
Also in Maine.
Glad I’m not the only one 😂
Happy Birthday
Oh fiddlesticks
The color of the video is just gorgeous.
Time for Kenji’s springtime primavera! I remember this video being done at the old house. Time flies.
Now he's on a boat! And...
My fav recipe of his
I once made a salad of Miner's Lettuce, Redwood Sorel, and Fern Fiddleheads while backpacking on the NorCal coast. Best salad that I'd ever had.
I cooked my breakfast alongside this video and it made my morning so much nicer. Thank you for sharing with us🫶
I have started peeling asparagus just this year, and have found that they are sweeter - so worth the effort. (And the waste-the tough part of the stem-is reduced.)
Hello also from the PNW! Here in BC, our poison information centre recommends boiling fiddleheads for 10 minutes (and throwing away the water) due to a stomach upsetting toxin that they naturally have, just a heads up for those with slightly weaker stomachs!
(I know this because the first time I had fiddleheads I put them on pizza, they were cooked but afterward my wife and I took turns in the bathroom...)
Thank you for sharing your wisdom, sorry it had to be from a personal experience 😅
A nice blue cheese is also a good alternative for use in the sauce. I think its flavor goes particularly well with the asparagus and it arguably gives the sauce a creamier texture than does feta or parmesan.
I love your nails. I know your daughter does your nails, but I thought I would mention that my husband likes his nails done colorfully also. He has a fairly large collection of polishes and I do the painting. We are retired, so we do as we like.
If you wanna eat a sweeter asparagus try to grab German white asparagus, they are in season from mid April for roughly 2 months.
I recognized many many many from the US don't know white asparagus. I like the green asparagus more.
I don’t think the white asparagus is particularly German. I’ve seen it even here (Canada) (although it’s certainly less common than the green). It’s asparagus that has been covered with hay while growing (and so starved of light, chlorophyll doesn’t develop).
@@jpp7783 It grows underground here in Germany literally. I have never seen hay. White asparagus is very very very popular here. I don't know why but the white asparagus seems so German, I even read about it on English media and they call it 》Spargel《 which is German for asparagus.
The new kitchen looks fantastic!
Anyone could have a kitchen like this if the wealth was shared.
Thanks Kenji! Great video as always. I'm enjoying eating your 3 ingredient mac and cheese recipe while watching this
I’ve hardly ever pealed the inner skin on my Broad (fava) beans. Love the kitchen.
Thank you for this! The dish looks pretty good, but I just love watching you cook and appreciate the attention you give to process.
Loving the bright filming space on the boat
Wonderful kitchen on a boat !
@kenji I’m currently researching induction ranges for a new kitchen in a house with no gas. At home I have a GE induction range. Which one do you have and how to you like it? My GE has an all stove top digital interface. And I would love the other kitchen to have one with knob controls
Kenji, could you please do a show on using an induction cooktop, now that you are using one regularly? I recently got one and it's a big adjustment (I had a strong gas cooktop before). I suspect there are a bunch of "trucs" that would help those of us who are making the adjustment.
"Wait I forgot to put the Feta"
When I saw you put the plastic on the cook top, I thought “It must be induction, that’s neat.” Lmao
That would happen even on induction after that boiling pot had been sitting there - guess how I know 😂
I really love the stream of consciousness cooking. This is how I tend to cook at home, especially pasta dishes. It's like a dance almost :) love from Philly/Italia
Hey Kenji
You mentioned in the video you can blanch your veggies and store them in the fridge so you can have them ready to go on a potential weeknight dinner. How would you store the veggies in the fridge? Can you remove them from water and put them in an air tight container?
Thanks! Always love the content!
you're awesome kenji, love from Argentina
Sorry to be this person, but I thought you’d like to know. The thumbnail I see has a spelling error. The “n” is missing from “Cooking”. So it says “cookig show” just a heads up. Love your content!
I like both 'cookig' and 'cooking'
I see nothing wrong. This is Kenji cookig at its finest.
Dude let him cook
Anyone remember "pizaza"?
Humans enjoy being right
I’ve been popping faba beans from the pod directly into my mouth my whole life, with no extra peeling or cooking, and every time I see them peeled so thoroughly it catches me by surprise.
Great recipe as usual! Which cutting board are you using? I'm in the market for a new one. Thanks!
a post-credits sequence? folks we've finally entered the JKLACU
Love your new kitchen!!
Peel the bottom part of the green asparagus (bottom fourth), cut off the last 5mm (thats usually dry). Thats enough, the rest is fine and not stringy. Maybe go to bottom third for the peeling but any more than that is just a waste.
Bend the asparagus stem until it snaps and the upper part will be tender and not stringy.
Since your building a kitchen and cooking on camera, im really curious what kind of quiet fume extractor you are using
that was the correct use of "extra"
Anyone know where i can pick up a similar wooden chest that kenji uses for salt?
Etsy? Amazon?
Google Kenji x Leone Salt Cellars currently sold out
Hey Kenji, I have question, when making a cold pasta salad, should you rinse the pasta after draining or just drain then then drizzle with olive oil and allow to cool?
Never ever rinse your pasta with cold water. It looses starch (and flavour) this way. When pasta looses its starch under cold water, it's way more difficult to coat it witch sauce or dressing in your case.
fiddleheads are my favorite vegetable which sucks because i only have had them a few times in my life. so nutty
I'm curious why you didnt cut the asparagus before blanching. Just an oversight or is there a reason to blanche the whole stalk?
I was today years old when I learned that you could peel individual peas
thank you, kenji. that is all.
Oh damn that looks good. I'm gonna make that tonight.
You’re my favorite TH-camr
The Gnocchi bowl is back
loving the new setup, enjoying the cuts and editing too
Where do you get your cool apron?
Lovwly dish! From the Italians and Scottish in France...
Is July in the PNW considered spring?
ah...Yes?
I enjoyed this video.
Lots of fun ty for the video
loved the little edit there at the end!
that bowl is stunning! where'd you get it at?
Is that induction? I feel like traditional electric would be a pain.
Are Snowpeas the same thing as English Peas?
With snow peas the entire flat shell is eaten. The peas inside are teeny tiny. With English peas they need to be opened and shelled as the pods are too tough to eat.
Nice pump fake on the outro before adding the feta. Got me good.
TIL that violin heads are called fiddlehead ferns in english
Does Kenji have a new home? Nice kitchen
Hey Kenji, having my honeymoon in Seattle in October this year. Anywhere you'd recommend as a MUST visit/see while we're there?
He has an Apple Maps tour of restaurants and food stops that he recommends in the area. Used it myself this past weekend on my first time in Seattle and tried out a few. All were quite excellent.
Wait why didn’t Hamebone get any? That is the best part of his cooking videos 😢
Kenji the food looks great but wanted to let you know that your opening youtube title card thumbnail thing is missing the "n" in "cooking."
Still spring up there?
The last 5 seconds are heartbreaking, man.
Amazing ideas, Kenji. FYI the "preview screenshot" says cookig, not cooking.
Kenji your nails look beautiful
I like my Fava Beans with a nice Chianti...
I like peas but broad beans are definitely not my favarite
We call them bored beans for a reasons
Love the nail polish look!
Where was the feta though?
Did Kenji get a new house again?
New kitchen? Moved again?
Houseboat for a dedicated filming kitchen
@@mathewhutchins2539 you sure about that?
@calebwoods9607 yes he has a video from a few weeks ago titled "Here’s my new kitchen space. It’s on a boat."
If you put feta on a flip flop I'd eat it😂
@Kenji do a q&a video next.
You only did one oooh and one aaah!
Fear the Fava!🫛
nice
a lot of the appeal of fiddle heads to me is textural
Appropriate usage of “extra!”
Fiddlehead ferns taste like asparagus.
I'm surprised we didn't get facts about poisonous fiddlehead fern water stuff
...isn't it summer...
Oooohhh… aaaahhh!!!
Ooh! Aah!
Not in your house anymore eh?
FREE PALESTINE 🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸
(it’s uncomfortably eerie how you’re still silent..)
Its July though?
But vegetable is spring
I don't know what to do with myself in response to that forearm vascularity. =-O
Pro tip regarding peeling asparagus and/or asparagus skin getting caught in your teeth: just don't eat asparagus
Nooo the feta was forgotten
Edit: Got baited
I have to ask what type of workout you’ve been doing, your transformation in the last year or so has been super noticeable!
Must not forget to use Chekhov's feta...
Where's the pooches???
Love the video James!
cookig
Little late for spring vegetables in July, Kenji, but appreciate the recipe nonetheless.
Why did you move to the boathouse?
take a guess
@@calebwoods9607 haha got no idea!
He wanted a workspace that wasn't his family kitchen, and I think he took suggestions from people and thought the boat idea was fun
Why are you on a boat
nice fake out
Feta would be betah
I like chedda but feta is betta
Cookig
Why the shade for the "rich, old people"?
Second
sick
James come back home