Food Lab Basics: 3 Ingredient Macaroni and Cheese (1 Pot, 10 Minutes)
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- For more cooking science, get my book, The Food Lab: Better Home Cooking Through Science, here: www.kenjilopeza...
It's gooey, cheesy, smooth, velvety, gloriously rich stovetop macaroni and cheese, using only three ingredients. That's one fewer than the blue box stuff!
NOTE: EVAPORATED MILK, NOT SWEETENED CONDENSED.
(and to you pedants out there: the peas and ham and hot sauce are just things I threw in because I felt like it. The recipe itself is just macaroni, evaporated milk, and cheese. Nobody counts salt or water as an ingredient. Nobody.)
Equal parts macaroni, evaporated milk, and grated cheese. Put the mac in a pan and add cold water until it's just covered, along with a little pinch of salt. Cook, stirring, until the water is almost completely dry and the pasta is just shy of al dente. Add the evaporated milk and cheese and simmer while stirring until the pasta is done. If it gets a little too thick, add some more evaporated milk or regular milk or water to thin it out. Season to taste. Ta da!
Get some more of the science here: www.seriouseat...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
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It's kinda refreshing being on top on a chef's head after years in the kitchen cabinet
I too am glad to be able to exit the cabinet
change of scenery is nice haha
Abi don’t come after josh like thst
The cabinet is better than the closet though. At least there are snacks in the cabinet.
How dare you speak badly of Alton Brown
Your kitchen looks completely different during the day.
Caleb Angell I’m not convinced it’s the same kitchen
He's still trapped in his restaurant. This kitchen is CGI and the ingredients are all paid actors.
@@azamdin3552 Can't believe I'm laughing at that
It looks freaking beautiful
@@keith3915
Can't believe you're laughing at something funny?
There is something about watching someone cook casually that is incredibly appealing. I much prefer learning how to cook something like this over the traditional "in-front-of-camera" and prepared ingredients type cooking videos.
Follow Media Millenial ain’t got nothing to do with this, it’s the classic cooking show format
It feels way more relatable. I love the fact that the recipes are "imperfect" and slightly improvised. It's more about following the right path than doing the exact right thing.
@@EnteiFire4 Right. When Kenji gets distracted and screws up, there’s no editing. It is what it is. The magic is in the method. We get it!
Agreed. Kenji needs to do PoV porn next
I like that the video included the pan washing, one of my favorite things about your videos is that they show the full, real, mostly unedited process that you go through when cooking. And because it's real, it motivates me to feel like I can do it too.
“Nobody counts salt or water as an ingredient. Nobody.”
I really felt that one in my bones.
or the other ingredients past 3 in this case (Ham, Peas, Hot Sauce)
Chris V Yeah but the point is it’s Pasta, Cheese, Milk and you CAN add other stuff but it’s unnecessary
Yeah 3 ingredients...............................................................................................CLICK BAIT
Evaporated Milk boys, not condensed. He misspoke towards the end. Unless you want a sweet vomit tasting sludge, don't do that.
@Cosmin Costea dont u dare talking bad about the God of mayonnaise!
@Cosmin Costea h e a p i n g
Haha
*Special Jack's Mac N Cheese with sweet condensed milk and Mayonnaise*
@Cosmin Costea Are you talking about the Sodomy of Salmonella Jack?
This perspective makes me feel like Remy
This is a channel by the rats, for the rats
3 ingredients:
1. Pasta
2. Cheese
3. Peas, ham, water, evaporated milk, salt
For those saying its just pasta, cheese, and evaporated milk, I understand. I was just trying to make a joke here.
Also hot sauce 😂
Yeah, I don't think he's counting the pasta, cheese, peas or ham...
The 3 ingredients from the original video for this are pasta, condensed milk, and cheese
The water and salt don't count because every recipe and household always has them and the peas and ham was him just freestylin
@@nicholasnicosia2325 Evaporated milk*
sike, that‘s the wrong number
I am an experienced cook. You are my favorite chef/instructor. I have leaned so much from you, especially the science behind why certain things work. At 81 I have been cooking a long time with many times at culinary school when I was in my 40’s. I would love a few lessons on exactly how to do some of the modernist cuisine techniques. Some I have had success with others not so much. I realize it isn’t something that is going to be super popular but when you have a minute or two in a video it would be most interesting.
Terry
The “Eff it, we’ll do it live” reference was tops!
Nah, I have that to look forward to?! I love quoting that line at my husband and watching him twitch!
It’s a classic. And if you liked O’Reilly I also recommend the sequel, “STOP THE HAMMERING!!” starring Wolf Blitzer
"My name is kenji lopez alt "There is no kenji lopez main"
Had me dying for atleast 2 minutes
Was nice to hear the story behind his name. Been wondering for ages!
Yes that was a good line
Please tell me I'm not the only one who thought that this was really his second channel
Opalox You’re not the only one
lol literally was searching for Kenji Lopez-main couple years ago when I saw his stuff
This is his kitchen during the day but when it’s late night...
Shit gets real
that's the time the munchies kick in and then we start cooking up some serious shit
John Light did he moove? It looks like the same kitchen but it doesnt at the same time.
Two meaty lunches should be normal and honestly feel like the most healthy thing (and are ironically both recommended as the healthiest and sort of unhealthiest thing - nutritional experts are idiots). I gain weight if I eat noodles and maybe pizza, but hardly a mix with a main focus of meat.
@@bfkc111 you could try vegan diet fatass
@@iii1429 stfu
I wonder if this guy’s wife wakes up in the middle of the night, is like “Oh no there’s a robber!”, and she leans over to tell him, realizes he’s not there and then she hears him talking about Mac and cheese
@howaboutit11 are you implying jkla doesn't have a wife in the very video where he explains his entire name including where the Lopez comes from
@howaboutit11 this guy doesn't pay attention to this video
@howaboutit11 wat u mean bruh?
He doesn't talk during the night videos
@howaboutit11 I'm just gonna pretend like you didn't ask that..
That is a great recipe, Kenji! I add just a little dry mustard powder (like Keen's), which kicks up the flavour and helps emulsify the melted cheese/condensed milk mixture. Always a crowd pleaser.
if you put condensed milk you will die you need evaporated he mispoke
@@qolumbia3536 absolutely. Evaporated.
Mustard powder is such an underrated ingredient! It goes in almost every sauce or fish dish I make.
@@Tol1as Label wise, Evap. is unsweetened , condensed is sweetened. I’ve yet to see a product called unsweetened condensed milk? Does it even exist as such?
@@qolumbia3536 "You will die" is so overboard I absolutely love it.
As an immunology PhD student, I spend the day reading your dad's work and then settle down at night to watch your work
Is this for real?
@@uwirl4338 Yes, Frederick Alt discovered the function of some of the most important genes in the immune system.
Holy crap
For anyone confused, when he says condensed milk he means evaporated milk. Don't go making sweet pasta. xD Stay safe yall!!
Dark Horse there is a thing called unsweetened condensed milk too, though
@@zebragames3510 that's the entire pointof the comment you fucking dolt
@@MrJbkilla dolt!! 🤣🤣
John Daltian Dolt! I haven’t heard that in years. Made me laugh, thank you.
If you have sweetened condensed milk, you can make Wanda's Macaroni Salad. Enjoy! th-cam.com/video/u4zw99VsoMA/w-d-xo.html
That was so cool about the tip, the secret ingredient of evaporated milk. That saves the cheese! You didn’t have to use any flour to make a cream sauce, the starch from the pasta thickened the whole dish! Thank you so much for that!
What's the most important lesson you learned as a line cook, and whats the biggest lesson you've learned so far as a restaurant owner?
Line cook = make money
Rest owner = make debts
I like to Creampie black women.
Roger Hernandez hell yeah dude
@@Fartucus Epic gamer moment. 😎😎😎
@@Fartucus wot
I pretty much never write comments on youtube but just wanted to say 'hi' and thank you for sharing your incredible knowledge. Also, I have to say that I find the fact that your videos are not so polished and perfect as many other videos are nowadays very refreshing and more authentic.
Yeah. Like in my kitchen.
Just realised that J. Kenji-Lopez-Alt loves to say "Whoops", "Hoo" and "Woo" a lot. These are important observations in the time of Covid-19.
Kenji easily wins every cooking debate cause he pulls out the food science
Hiro Chemers I think Alton wanted to pick a fight in his latest.
sookableh where do you think Adam learned everything from?
Question: what kind of food did you eat growing up, coming from a culturally mixed household?
Yesss! I'd love to hear his answer.
rhymeswithhere Great question
Sushi Schnitzel
Vegan kebab sushi pizzaroll dumpling in soup with some cocaine at the side
@Luka found the nazi
There's gonna be so many new home cooks by the time this virus is gone
I'm cooking less because I don't want to be in the kitchen with my roommates.
Jerry, and cooking better food than ever at that!
Woozlewuzzleable I feel you on that ..
"There are no other J. Kenji López-Alt in the world" You're god damn right.
He's the cook
I made your recipe for dinner tonight! I used half extra sharp cheddar for that super cheesy flavor, and half American cheese so it still melted nicely. It was the best a homemade mac and cheese of mine has ever turned out, thank you for this recipe!!
You know Kenji's been in the online cooking game a long time, cause everytime he puts in something even slightly different from normal he's like "yeah, so a bunch of you will probably hate me for what I'm doing" lol Don't listen to the haters my dude :)
Dude check out the NY pizza sauce on Serious Eats. Some guy went crazy in the comments about adding a pinch of sugar to the sauce lol
I love these videos! Easily the best quarantine content around right now.
“Clumpy cheese clumps.... with greasy”
1:42
I really appreciate your more friendly approach towards cooking. I'm "bad at cooking", and people like Gordon Ramsey just turn me off from the entire thing because I can't handle that level of toxicity.
I'll second the Tillamook love. I'm on a competitive dairy product evaluation team and the make a good product
"competitive dairy product evaluation team" - what
It's 2 am in Brazil and Im watching someone with a go-pro on his head wash his dishes. Thats life during quarentene.
I thought the same thing!! 😂
Tô exatamente na mesma situação
I'd be watching him do that even without being isolated/quarantined!
como estan las cosas en brasil?
la gente se esta quedando en sus casas?
@@sabin97 eu moro em São Paulo, estamos sob quarentena, ficando em casa. E o presidente só faz merda. Tá difícil aqui.
"there is no Kenji lopez-main" ... Gamer reference is well received sir
Er................. big yikes if you think that "main" and "alt" came from or are unique to gaming. You may have a terminal case of GamerBrain and should see a doctor asap.
I hope he starts putting ads on these and keeping them over 10 mins. I'm sure he can make alot of money right now and later too while the restaurants are struggling
Wow you really care
I don’t think he needs the money, I’m guessing he just enjoys sharing recipes with the world.
@@maxwellwang8194 Almost all restaurant owners need the money during these times. It's a rough time. He did mention they had let some ppl go from his restaurant and was only recently able to hire them back after donations and his free food initiative thingy.
Mesmarazin don’t think he would use the money from a “free food initiative thingy” to hire back workers, that’s like making a charity to buy an iPhone.
@@maxwellwang8194 the food is free for the hospitals and wherever they're bring eaten, the supplies and labor still need to be paid for. even if he's forgoing profit that doesn't mean he doesn't need to keep his business in business.
4:50: Fun Fact, Bar Keepers Friend (or Ajax in Europe) coupled with ice and water is also used in laboratories to clean flasks and beakers. It's great when you have to remove some weird organic residue that won't dissolve even in acetone or piranha water.
Wow, your comment first caught my attention because I’ve worked in many labs 🥼 🧪 - but had no idea that Ajax was the same as Bar Keeper’s! Guess it’s a U.S. thing 🤷🏼♂️Here in Canada, my grandma always had some Ajax, and I kept thinking thru this video wondering what Bar Keeper’s was, so it’s the same thing?! Neat, thanks for the tip!
Your channel popped up in my recommendations last week, and I just want to echo what I’m sure you’ve heard many times already: watching you cook is thoroughly enjoyable and simultaneously impossibly educational. I’m a fairly confident amateur cook, but I’ve lost track of everything I’ve learned from your videos. Thanks for the copious amount of high quality content. If you keep making videos, I’ll keep watching them!
I have a question, I’m a junior in high school and I take culinary as a course, what are some words of advise that you would give other kids, teens, and adults that want to pursue cooking/culinary arts? Edit: thank you guys for all the likes and helpful comments
Put in the time, take the best job you can find even if the pay is terrible or not existent. Do everything you can and try to learn as much as you can. The more useful you can be in a kitchen the better you'll become
Don't do it... and when you hear that from everyone you ask and still want to, you are in the right spot.
You'll learn more on the line than in culinary school. Atleast I did. Spend enough time at each restaurant to milk all their knowledge then move up. Recipes and various techniques you can teach yourself from books (and TH-cam)
Continue to explore all the culinary paths and always be excited to let your mind wander when it comes to food. Cooking is such a soulful experience, whether you’re alone or with a large group, that not allowing yourself to be present will only limit your possibilities.
Dont put peas in mac n cheese.
You’re the man Kenji! Question: what’s a simple, well-known dish that’s easy to cook, but still everyone seems to get it wrong? And why?
Good question, I'd like to hear his answer ☺
Scrambled eggs
A golden shower
Definitely, the answer is eggs.
Fettuccine Alfredo, it's another 3 ingredient dish: pasta (plus the starchy water), butter and parmesan. Far too many people think it contains cream.
“we’ll do it live” 😂😂😂
My husband totally says that. And the fact that Kenji does an edited version is perfect.
Made this tonight. Can confirm it's the only way to make mac and cheese going forward.
Two things Im grateful for when I watch your videos. One is that your explainations of the chemsitry behind things means I understand things well enough that I rarely have to refer back to the recipe to make something. The second thing Im grateful for is that I dont have to clean up after you
"You can get all the ingredients"
starts off with pasta HAHAHAHA
thats ok just use rice inste..
@James Dean frozen peas are probably less controversial in Risotto than in Mac n Cheese
Mamamia there is so much pasta in my kitcherria
The joke was everyone has stocked rice and pasta and u cant buy that shit anywhere lmao
@@qb9music stocked in one thing, hoarding is another...
I love watching you, you seem like such a down to earth chef.
Question: What is your most fond cooking-related memory?
(Big fan; thanks for doing all you do for the cooking world!)
Hehe fond
I thinks this might be the first time ever that i see a cooker/chef/youtuber do the dishes live... Amazing.
Kenji I really like watching your videos these days, it's one nice thing amidst the pandemic. I always wondered about your name... With the backstory now I think I'll remember it properly lol. I've always admired your data driven and scientific approach to cooking, showing all the test results, and I've read a lot of the books you've recommended. Life changing, thank you so much. What you're doing now with Wursthall is so honourable, bought your book. Stay safe. With love from Japan.
Kenji, what are your dogs names?
Who is your favorite famous chef?
Why no love for the doggo?
Low key, your name is iconic!
Also, its technically 4 ingredients!
5*, but the mac n cheese base without mix-ins is 3 so I guess it's fair.
He used 7. So...
His dogs' names are Jamon and Shabu.
@@MNCBY85 Mac, milk, cheese, ham, peas. Water, definitely not an ingredient. Though salt might count? Idk, I don't usually think of salt/pepper seasoning as ingredient because I put it in everything.
@@qwolf1999 salt would be. Water no... he added hot sauce as well.... pasta, salt, milk, cheese, peas, ham and hot sauce.
Well stocked kitchen. Imagine the smell when things start to go off.
And you're searching for 30 minutes just to figure out where it comes from 😂
I loved this! So easy and plesent to watch. Thank you for sharing about your name and family. I sent this to my Mom to watch for her early morning, positive vibes video. We've been sharing things to keep up our moods during quarintine. 😊😊
we love a chef who stops his cooking video to talk about how about a cleaning product and washes his dishes you can’t get that kind of realness with these new fangled youtubers
I just found this video after spending a considerable amount of time yesterday using your baked macaroni and cheese recipe in your Food Lab cookbook. It was fabulous and even reheats but I was exhausted so I'll definitely try this next time. I was originally a Home Ec major in undergrad and couldn't understand why I needed to much chemistry but once I got your book I get it!! Thanks so much for making cooking so fascinating.
Question, when are you no longer seasoning a cast iron skillet but making it dirty? What's your favorite type of pan? - amateur chef who loves your viedoes
So, I am not Kenji, but I can answer this question. Technically every time you heat an unsaturated fat, i.e. oil, to its smoke point in a thin enough layer, the lipid structure will rearrange into polymer chains and bind to the metal and you're adding seasoning. When you cook something like bacon, while the saturated fat will make a gorgeous, glossy black finish, it has the tendency to go rancid. So basically, if you're cooking in the oil, it's adding seasoning. If what you're cooking is adding oil, it's making it dirty.
@@lucasgardner6189 so stop my mom's old tradition of rubbing bacon grease into my skillet? 😂😂 I have so much to learn. But I love these comments that teach me cool unexpected things.
@@aubrey310 You don't have to completely, I still cook a lot of foods that render down in my favorite cast iron, but what I tend to do is when I cook bacon, steaks or burgers etc. Is to to get as much of that grease out as possible, because I especially like saving the bacon grease for cooking later, and then taking a dime sized drop of oil and wiping it into the still warm pan until it looks completely dry, then heat it up until it smokes. When it does, kill the heat and wipe it out again. That's just how I do mine, and if you're cooking in it every day like I do, I doubt the leftover fat from your bacon grease will go rancid, but if you only cook in it once a month it might get a little funky
“No one’s ever complained about too much cheese” clearly this guy never met 3 1/2 year old Muriel Bagge
😂 my exact thoughts when he said that!
Insanely late, but the nostalgia you just gave me made me pull out the old DVDs I had, and watch that episode. Thank you.
Deep cut
Omg courage!
This just makes me think you're balancing a camera on your head the whole time you're cooking.
Very skillful, 10/10
The carrageenan in evaporated milk plays a part in keeping the cheese's "melty" consistency intact. Such a simple way of deploying carrageenan.
When Kenji says Oops!, it’s refreshing. When I say it, yes, I rig it to overcome the oops; but if my pasta isn’t al dente, it’s a disappointing mistake. If Kenji makes a mistake, he can shine it on and we still get the gist of it. After all, he’s usually the only one eating it. He’s his own taster, and if his pasta is a bit undercooked? Meh, so what? (PS. Kenji has been my go-to since ATK. I consider being casually, tho virtually, in his home kitchen while he cooks and bangs around his pots like I do as making my day!)
I like that the pandemic has essentially made these videos a “get to know kenji” series
processing squad wya
Right here :P
Lmfao whuddup
Eyy
ayyy
@@adelqasem4993 yuh
“You know, with ham in it it’s closer to a British carbonara”
"If my grandmother had wheels she would've been a bike"
@@samirhansraj9821 hhhhhh I remember that video.
I wouldn’t go anywhere near cheese like that being british
@@alfadizzle It's a high quality cheddar, what is so revolting about that?
@@jacklaslo982 that's why they won't touch it being British 😔✌️
Inarguably the best chef on youtube
Good morning from South Carolina Kenji. Your content is always good, but it’s nice to see you so regularly here lately.
"little bit more salt" litterally throws half of uzbekistan into the pot
I don't get the Uzbekistan reference but I love it
I think Uzbekistan has salt mines
lmao
Came looking for this comment lol
Or, ya know, a pinch of salt like he said.
Just discovered your channel- it’s great. I’ve picked up a lot of really good ideas. And yes, frozen peas are good in almost everything, but especially pasta, rice, and soup.
I hope you know you're making this quarantine easier to get through with daily content 🙏
I made this for supper tonight, thank you so much for taking the time and effort to share with us.
Imagine being this guy's kid, and hearing your dad saying something along the lines of, "dinner's ready."
I can only imagine how disappointed his kids will be once they start eating other families home cooked meals
Question: How do you manage to not let food go to waste when you always have 1 of every possible ingredient, it seems? 😃
Yes, answer this
Please answer this!:D
He has a family too so thats y
he stores it all inside his body before it gets bad using "food immersion" (see: Toriko) ;)
I can imagine that a lot of the stuff is just something that either doesn't go bad as fast. Notice how it's mostly, sauces or spice mixtures or stuff from his restaurant that would've gone bad anyway and of course you can freeze basically everything if you do it right
Tillamook! As an Oregonian I am so proud to see a bit of recognition for our amazing dairy company.
5:43 "Are you thinking to yourself why you're watching someone on TH-cam wash his pans?"
Its like he read my mind!!
What region of the world has the most overlooked/underrated food?
Peru for sure
Is Hawaii also a part of that list?
Read this as overcooked food.
Ethiopia
0:12 "Even right now you can pretty much get all of the ingredients." Ah, those were the good old non-quarantine days...
Kenji you’re my new favorite youtube cook. Love the video style, love the “f it, we’ll do it live” vibe, love the evaporated milk trick which i had no idea about. Subbed.
Contrary to popular demand, I actually enjoy these daytime videos, simply because I get to hear him talk...
Imagine being quarantined with this guy.. im gonna get fat
Question: What are some artists/bands that would be on your cooking playlist?
word
K Ronaldo
No judgement on a TH-cam video of a guy washing his pans.
My favorite music video of all time is just a woman singing while doing her dishes.
Daenym well the music makes a huge difference
I’d love to hear about how you include your daughter / a child in cooking. My little guy just turned one and I want to learn about how to include him more (probably not right now, but soon). I know you don’t show your daughter on your videos and I totally respect that, but kid helper friendly recipes or ideas would be awesome!
Really enjoy hearing about the reasons why certain things do or don't work - in this case why the evaporated milk works or why small things freeze well. Feel like I'm actually learning something rather than just watching a recipe.
Can I ask the name of your dogs? They're very cute.
Jamón is the shar-pei. Shabu is the pesky mutt.
@@JKenjiLopezAlt i thought you were going to answer that on the next video
J. Kenji López-Alt jamón as in ham? 😂
@@JKenjiLopezAlt Thank you sir.
@@schia696 He still can. Not like everyone's gonna see this.
"F it we'll do it live!" haha!
Oh my, this recipe is so easy and everyone loved it! Plus I used up all the ends of various cheeses from prior charcuterie boards!!❤️
10 bucks says this person gave people mac and cheese with condensed milk
One of our favorites; 6 ounces of three ingreds and you're there! Cabot's Vermont cheddar is our favorite to use here. SO much better than the blue box! I'll have to try the add-ins.
Ooooo, this looks great! Since out kids were toddlers, MAC-o-cheese has been a staple. Now empty nesters, we have to be more careful and far less frequent, but still enjoy it with peas. I’ve never had it with ham and love the idea. Almost a casserole. I’m going to try this approach, being accustomed to the big pot of boiling water, but am slightly skeptical. My daughter, however, swears by this recipe. She uses it with her new toddler weekly.
So, thank you!
"Theres no Kenji López-Main" Lmao
"are you thinking to yourself why am i watching a youtube video of someone washing his pans" yes. yes that is exactly what im thinking
Me too. A little video editing wouldn’t hurt!
"James Kenji Lopez Main"
lmao
i love your videos .. simple no music no intro or whatever keep doing what you are doing
Nice what you can do with so few ingredients.
1. Pasta-water-salt-milk-peas-ham
2. Cheese
3. Hot sauce
With the pandemic ongoing, what is one dish that you think everyone should know how to make?
Rice with beans
Pot noodle
egg
Midnight shredded cheese and sadness
A made-up-as-you-go stir fry with whatever's in the fridge
"There's too much cheese in this" - Said no one, ever
Joseph Zollo cheese is God’s gift to us.
So when your from german descendants your lastname „Alt“ translates to „Old“ :P
PS: so there could be a J. Kenji López-Young ;)
its bad if you live in a german speaking country with that last name. I'm tired of the jokes!
Chris Alt the jokes get old
I like how you cook while cleaning everything up
Good choice on that pack of Radler. Fantastic!
I'm loving this format.
Kenji, could you please do a dish in a cast iron pan, and then clean it like you did with the steel pan in this video? It would be appreciated! Thanks.
Question: When I cook ground meat, breaking it into smaller pieces, all the fat comes out into the pan, leaving the meat dry (even when using a high fat percentage). How do I stop this?
just sear it quickly and eat it raw
I’ve been a fan of yours for years and I didn’t know your family was from Western PA! I’m a Pittsburgher and I always get excited whenever I find out someone I admire is from the area. And by the way, my parents who are pushing 70 knew exactly who you were when I mentioned your videos to them, because some of your recipes from Cook’s Illustrated are still in their recipe binder, and your name and recipes are both very memorable.
This is so comfortable to watch
Hi Kenji, I've followed your career for a bit and was wondering what is your current, if any, relationship with Epicurious and Food Lab. Any thoughts on collaborating with Bon Appetit in the future?
If he was thinking of it back then the answer is definitely "no" now.
"Remember to smash."
You're the boss, chef.
"Hello World shirt"
Do you do any programming, and if so what languages?
Yes