POV Polenta Soup With Whatever You Want

[@cinemaocd1752]

Kenji: *re-finishes and routes his cutting board with wood working tools* Also Kenji: *Has spoon keeping broken cupboard door shut.*

[@v1d300]

"Just gonna triple dip my spoon just to piss off the commenters" This man has been cooking for internet far too long :)

[@DannyFedora]

Real OGs remember when this video was cut off

[@FadelFilms]

Facts!

[@Knightfall23]

I member

[@Lily-tp3tg]

at 8:46

[@francischew4073]

8 min+ mark

[@tyler94302]

lmaoo

[@daddywhatchucookin2924]

One of my favourite things is watching how efficiently he does stuff, how he cleans as he goes, the kitchen is so organised and neat. Sounds weird but it just settles my mind, like living in a Wes Anderson film or something. ily Kenj ❤️

[@huhuhfootball]

23:00 when he halved those tomatoes my mind was blown. How have I never seen this before???

[@LupusImmortalis]

I know right? I sat here with my mouth open for a good few seconds.

[@dustinedmundson]

i love how he just stayed completely silent during. he knows what he just did.

[@thezian]

I believe this tip was posted on SE years ago

[@tradersato]

Old trick..

[@jeffbell2434]

Oh yeah, I had to pause the video and let that soak in for a hot minute.

[@Justinliu00]

Alternative title: Professional chef posts 30 minute video to prove he doesn't just eat carbs and cheese

[@confusedwhale]

Except polenta is carbs, and it ends with cheese.

[@lilypoon1175]

😂

[@whatsrafadoin8637]

lmao I remember the original video on the 7:00 mark, i was like "wait, theres only 1min left i wonder how much will he cut", and then 5 seconds before the cut at 8:51 i was screaming internally "HE'S NOT GONNA MAKE IT, HE'S NOT GONNA MAKE IT"

[@barstoolschalkdust]

That plunger story sounds like it should be in an episode of Curb Your Enthusiasm. I had my face in my hands, saying "oh, no." Good stuff.

[@portlandpeculiar]

I absolutely adore the fact that you scooped the polenta out then put the measuring cup right back in the drawer. That's a total real life moment! We know it's totally different when you're in a professional setting, but at home... ehhh works for me! ☺️

[@doogless]

If reincarnation is real, I want to come back to life as one of Kenji's dogs so I can snack on his outtakes.

[@rjanes22]

I'd hope there are outtake snacks. Otherwise that one half spoonful looks more like dog Hell.

[@ElektroJay.]

We can finally hear the cutting board massacre, he left us on a cliffhanger just hours ago...

[@KMYPSY]

This is a traditional dish in my family, we always make it with kale and eggs. My grandma is able to make tiny but thick strings with the eggwhites, something we did not quite mastered yet. It's a great dish and you gave some great suggestions to go in it. It actually is very much like a white canvas, but always a fast and nutritious soup.

[@iBuzzinga]

Other foodtubers: - Hours of prep - Hours of set-up - Days of post-production This guy: - Puts a camera on his head

[@TheR971]

Yet I enjoy his content better than that of most other foodtubers.

[@jeffneiman4635]

It takes a lot more effort to fake knowledge.

[@John_NJDM]

22:56 Pretty slick trick, Kenji.

[@minhhieuao5768]

ikr

[@thekathyfeed]

It's so soothing to watch you cook. I suddenly understand ASMR.

[@BeansEnjoyer911]

I love your stories and how honestly you are able to talk about your past!

[@chickentender4037]

Love how casual he is about his cooking and all the different variations he gives on his dishes.

[@mattj340]

Another thing I love about this is look at the speed and efficiency on this guy sometimes there's a guy wants to make dinner and spend time with his family? Plus still have a hobby

[@MultiMarty1987]

I love all these home POV videos! Yes you explain some things explicitly but it's so insightful to just see you make a dish start to finish! You make quality home cooking so accessible! New fan here !

[@etherdog]

So glad you re-uploaded the entire vid, Kenji. You do seem to use a lot of pots, pans, bowls, and utensils, and I might have thought you would have your mise, but maybe you are just riffing to get a meal together. Love your work and I have learned so much from you! Thank you!

[@JKenjiLopezAlt]

I don't mise at home, as I rarely follow a recipe. Kinda figure it out as I go along based on what I have.

[@kickbackbecool]

That was honestly so smart when you got those double plastic lids and sliced one time through the tomatos.

[@mencken8]

I may have mentioned why I like this channel so much. Here’s a pro chef, cooking in a kitchen like ours, in an organized / disorganized state, in his bare feet, with dogs wandering in, having to interrupt the video to deal with family. So- life, right? If he can do this, we can do this. Effective in its informality.

[@nekro5342]

Thank you so much for sharing your personal time with us. I appreciate the videos you are producing and hope you keep them going.

[@joeyodonnell123]

thank god .. was desperate to find out about that chopping board !!

[@DeanPutney]

Kenji, I'd love to hear more about your garden. What are you growing out there? How much space is there and how much time did it take to grow it? I'm trying to start my own herb garden, but seeing that big clump of thyme is a real inspiration!

[@quantumengineer]

Kenji: Drops mushroom Dog: Finally some food Kenji: Throws mushroom into sink Dog: *Surprised pikachu face

[@Rohgamu]

Looool

[@sminstudios]

Troof! Troof!

[@saint5567]

“Sometimes I come out at night and suck it out of the bottle, I hope my wife didn’t hear that”

[@TheDyingPlant]

The way he said it killed me, kind of tentative like "am I really going to put this out there for the internet". A small pause then continues to ngaf haha

[@baj6dallas]

the bottles are pretty phallic shaped too XD but my favorite is the umeboshi flavor one they make, if you can find it.

[@ABigFatGuy]

Kenji we need Late Night Snacks - Salad Dressing Edition

[@tinytelephones]

@@baj6dallas do you know the brand name of the dressing by any chance?

[@tiffanyxie1396]

These videos have brightened every day for me! I made the mac and cheese today and even my picky eater sister loved it :)

[@itsnotsoup9631]

the practicality and authenticity in the video are undeniable 😱

[@prinpak6]

I think my favorite thing about your home vids is that your kitchen doesn’t look any different than the average middle class family...makes me feel more confident that I can recreate these dishes and not use your access to better equipment as an excuse. Hope that makes sense 😁

[@samxd9468]

Chris Prindle Dont forget that the quality of equipment that he uses might be better if not actually better than most average homes. Again he’s a chef, he’ll pick whichever equipment that can sustain and cook food properly, which is not what most of us do, we see something cheap with a hyperbole like description of the products effectiveness and then we end up buying it, not realising it’s quality isn’t as good as it should. But I agree with you he uses nothing fancy.

[@imposeinc3023]

The kitchen itself- sure. But you aint about to find that range and oven combo in your average american home.

[@999a0s]

​@@imposeinc3023 yup i was gonna say that range is solidly out of reach of the middle class (i don't even think we have a middle class anymore tbh, it's working class and professional class). luckily tho, you can do anything kenji's doing on a regular degular range.

[@danielmargolis3210]

It looks like a normal (not high end) cooktop.

[@nikosfilipino]

@@imposeinc3023 ive lived in lower and middle class homes as well as cooked in some upper class homes. Kenji's range and oven is pretty standard and definitely not commercial-kitchen grade.

[@pablol.7285]

Hi Kenji! I just want to thank you for sharing some of your recipes, tips and explanations. This is really encouraging myself in the kitchen. My girl is even more thankful...Saludos!

[@sethgilbertson2474]

Oh man! More kitchen stories! Please! The toilet plunger story was hilarious! A fridge tour would be really cool too.

[@LargeDirtyChai]

The kitchen stories and the little tips everyone else looks over when cooking is why this man is OG.

[@tomatojuice12]

Simply captivating to watch you cook and learn from you. Can you talk about washing vegetables? I noticed that you didn’t wash the kale, pumpkin or cherry tomatoes; but you do wash your salad greens. Thanks Kenji.

[@barrylafontaine612]

Incredible! Smart, dry humor, entertaining, artistic, and honest. I’ve learned and enjoyed. I’ve watched for a while but can still go back and learn. Hats off chef.

[@teeheeleelee]

Holy crap the way you cut those little tomatoes is genius! I'm never going to have to individually cut them ever again!

[@m.theresa1385]

So happy that I’m still coming across unseen uploads. Always something new to learn . These are great suggestions for next weeks menu. (I love polenta, but haven’t ever made it. I may use fine cornmeal as that’s what I have.)

[@miguelrighi1590]

Damn, dude! Polenta is my dads #1 dish here in our house. Greetings from South Brazil! Keep the good vids coming

[@stephendarnell3313]

I made this the other day and it was incredible! The whole family enjoyed it. Thank you!

[@bahustle]

Liked the video when he said “just to piss off the comentors” love it Kenji!

[@EveryLittleBitCounts]

"just to piss off the commenters" I don't know why I endure such abuse. You're lucky I can't find this content anywhere else bucko

[@mattj340]

This channel is cool and these videos are fun to watch even just for at the pace he execute tasks in it

[@IllegalLouie]

We have a very similar kitchen setup. You got me beat with the stove and the in kitchen refrigerator (though I have 2 garage fridges.... Yay Midwest lifestyle (kill me now)) but goddamn the way you halved those tomatoes just... Really humbled me lol. I'm really glad that you're posting these videos during this pandemic, it is awesome to see what you personally do as a pro cook at home. It really is an inspiration for us home cooks/ hobby cooks. I hope this continues lol

[@AaronShifflettDesign]

I love these videos. I've made a few of the recipes, and even I'm not following them, they inspire me to be more creative and resourceful in my cooking. Thanks for posting.

[@bubblewhip382]

I laughed but thanks for sharing that story. It makes me feel better when we all have our screw ups and we're not perfect.

[@Alone-_0]

That plunger story was too good, had me cracking up kinda hard

[@dtemp132]

23:02 I spit out my cereal when I saw the tomato slicing method

[@thedraconianviking1185]

0:04 POV you're the butter Kenji is using to lube his pan at 11:38pm

[@lolly77]

Lolll

[@cosmoid]

Ah, so we get to see the other 20 minutes now.

[@diyarkoku3559]

I love the POV videos don’t stop with the POV please 🙏🏼

[@ChargedUp]

I'm not sure if my mind was blown more by watching your tomato slicing trick or seeing the boiling water dispenser. Your videos are great, I'm always learning something new from you.

[@yehaw520]

i really love this first person cooking please upload more like this

[@rydercraig884]

Glad to see the reupload with the rest of it! Thanks for all the content

[@ramonestevez674]

Kenji, in the Dominican Republic our soups called "asopao" i always describe to generally have a consistency between a porridge and a soup. Perhaps on one of your trips to Colombia you've had a homemade soup with that consistency? (I'm sure Colombian cuisine has a soup like that, but i have a feeling their asopao is different than ours). And Dominican asopao varies from house to house: my uncle prefers to make it almost like a more wet paella while one of my aunts makes it closer to a soup. I prefer the thick soup consistency. Btw, asopao is usually made with rice and it's different than what you're making, I'm only bringing it up because your description of the consistency was right in line with home dish that's close to me.

[@999a0s]

i love the idea of kenji, easily one of the top culinary educators in america, sandbagging and going on Guy's Grocery Games

[@Juan_Duran]

23:00 my jaw dropped at how simple that was 🤯

[@zrobeast]

11:43 What a thymely dad joke 🤣

[@requiem7516]

in this time of uncertainty and fear , the one thing i am certain about is my absolute love for this living legend

[@man_of_many_pants]

Internet: get you a man who cooks Kenji: hold my beer *puts open carona in the fridge*

[@thech3fan]

Blair Churchill caronavirus

[@Josejalape12]

Is there any merit to starting mushrooms in a dry pan before adding fat? I get really nice browning by waiting until the mushrooms have given up most of their moisture before adding any oil. Don't remember where I saw it but I feel like it may have been in your book 'the food lab'. Am I wasting time by not adding oil upfront?

[@ivanmandic6494]

Thats one of the best looking soups I’ve seen in a long time.

[@bensmith7536]

If its not yet significantly clear, these quick meal clips are sensational. Would love these to be a semi regular thing even when everything returns to normal-ish.

[@MogWV]

I'm jealous of that boiling water tap.

[@lepidoptery]

my cousin has one of those... i have the impression that they're common in Australia but maybe i just assumed because of some apartment therapy tour.

[@jversace9318]

@@lepidoptery I've lived in Australia for 20 years in two different cities and never seen one ahaha ... I think it's just lux

[@lepidoptery]

@@jversace9318 usually the ppl (especially outside of the US) who get house tours on AT are pretty well off, yeah. XD

[@jonathonsimon7770]

Kenji - you mention not having to remodel your home kitchen. Sometime please consider a video on how you would design your ideal home kitchen - like appliance layout, placement of GOTO kitchen tools, spices, etc., lighting, or whatever else comes to mind. I think this would be a very interesting topic to present coming from the perspective of a pro chef.

[@mattj340]

Or you can eat somewhere that uses seasonal products from the surrounding area that changes the flavor throughout the year kind of simulating an Old farm type cooking where you use what's cheapest at the time you use the stock that you have in the season to create seasonal flavors

[@veetour]

22:48 I was wondering what he's doing there. Oh, brilliant way to quickly halve the tomatoes.

[@dennisc8578]

Love the story of pasta machines and comment after triple dipping. Cutting cherry tomatoes, what. As always, keep up the great content Kenji.

[@varunshah7205]

That tomato cutting trick..*chef's kiss*

[@whztever]

POV Polenta Soup 2: electric boogaloo

[@mattj340]

Oh my gosh that pre boiling water feature in the kitchen would be amazing remember how they used to send the dishes through the steam machine for washing

[@jmagley2]

What is the knife/tool around 19:30 to Kenjis right? under the soy sauce. Like a long flat knife with a handle

[@dre8477]

You should do a tour of your garden. And where you put your compost

[@BigRome27]

Finally i found someone other than me who just drinks salad dressing straight up late at night. I was starting to think i was the only one lol

[@DarientheG]

Doesn't change the fact that it's hella weird. Lol

[@mattj340]

Actually they sell mixes at the store with a collard and mustard green mix with stems that is cooked so long the stems that tastes like the leaves or have a similar texture

[@JotunSenin]

Looks like boston health department really didn't want people to about the wooden chopping boards debacle. They even went so far as to try to cut off Kenji's video mid sentence.

[@MicDiL]

Made this for dinner, we really enjoyed it. Thank you!

[@bmix1080]

15:47 I think somewhere between a porridge and a soup is technically gruel, not to say this doesn't look amazing

[@Snoop_Doge]

imagine having a full fridge like his

[@bdawg923]

Can you do a video on how and why you compost?

[@luisfranco8424]

What I will remember from this one, MIT architect brain farts and uses toilet plunger on pasta machine

[@AimarPrabhaswaraDZ]

Hey! Will you do a video of the herbs you're growing in your garden, im really interested in growing herbs myself (though in a smaller scale) but I'm still new to this type of stuff

[@lepidoptery]

18:47 why did you pick that up, do the dogs not like mushroom, or is it bad for them?

[@redhousepress]

This looks absolutely fantastic!

[@mattj340]

It's all up to personal preference it's how long hobo stew would be delicious with greens cooked all day

[@mattj340]

But for myself I love seeing garlic and things and even on the out of it I might get a whole clothin clove in my mouth isn't a bad Ed's contrast but for the garlic wimps smashing it and cutting it and dissolving it seems to work well

[@MichaelRoma91]

That spinning colander thing is awesome and I need it

[@eviltwinke]

Forget the triple dip of the spoon, what about washing the veggies? Looks tasty despite the e-coli risk. Didn't wash the thyme, bugs came along...and also stuck to the blade after you tried to flick it off. Was that the protein?

[@Thelotus661]

I would like to imagine that the entire lunch serving is for him and only him.

[@barstoolschalkdust]

That two lids trick blew my mind.

[@derekxiaoEvanescentBliss]

All I'm wondering is if I've ever eaten toilet pasta in my life

[@KarashiGensai]

Dude. The move where you used the container lids to slice all the tomatoes in half in one go. Mind blown.

[@fennecbesixdouze1794]

Hair scrunchy works really well to keep cabinet doors shut. Just stretch and pop it around both handles. Easier than balancing a spoon. Don't ask me why I know this.

[@Cillathefish]

Hi Kenji loved this recipe could u please tell me the name of the Japanese dressing you used! It sounds fantastic x

[@tinytelephones]

I've been going insane trying to find it myself 😅

[@charlyclifford4671]

That tomato slice trick! Very nice sir!!

[@bryanmacmurray3309]

22:50 - this blew my mind.

[@lilyscott3683]

How do you clean the wooden cutting board? Just wipe or take to the sink and use soap and water? Oil everyday? Thanks!

[@JKenjiLopezAlt]

I only cut veg on that board, so usually just a wipe. Every once in a while I'll take it to the sink and give it a good scrub, and I'll oil when it needs oil (usually once a month or so).

[@McCornville]

the real question is how long is that corona beer gonna sit opened in your refrigerator

[@JustOneAsbesto]

I'm so sorry for your loss on Guy's Grocery Games, Kenji.

[@schitzngigglz]

Back to the cutting board....Do you wash it after each cook or just wipe it down? I assume you have a different cutting board for meat. Is it wood too?

[@mattj340]

Bud depending on what you're cooking some of them the stems will add the crunch you're needing in a soup you won't have to add croutons so much