Kenji's Cooking Show | Simple Spring Vegetable Salad 

@11:20 bean in the mouth, skin in the salad bowl lol... classic Kenji

I love how these videos are just like a stream of consciousness and you’re just saying anything, going on tangents and not caring

You always have such nice storys to tell during the clip. And also you learn alot by watching your videos. Thumbs up and cheers from Sweden!

0:10 Anyone else got jebaited hoping he would say "go through the fridge and show you guys" We want a fridge essentials bro hit us up

I would die for Shabu from the J Kenji Lopez-Alt home kitchen

Ah yes a Silence of the Lambs reference, was waiting for that slurp!

It makes me so jealous watching all these videos with beautiful spring vegetables. Up here in Ontario we had snow last weekend and the farmer's markets still only have imported produce and potatoes, maybe the occasional greenhouse item.

"We go the extra mile pealing peas for customers, but I never do that at home for my daughter" -With love from Kenji.

Imagine havin Kenji as your dad cooking you all these amazing meals

Hey Kenji, thanks for sharing all your recipes from home. It really inspires me to cook more and more everyday, different things I wouldn't normally. Cheers

11:15 When kenji uploads a new video

Noooooo don't throw away the favi bean skins! Boil them until tender then toss them in a pan with salt, pepper, lots of garlic and some cubed stale bread. Absolutely incredible, I love them more than the actual beans! One of Nonna's old recipes ❤️

Kenji, I love these videos. Thanks so much for posting them. Learning lots along the way

Jamon is so cute. Seems like an absolute cuddlebear. Can we get more Jamon footage?

Anyone else obsessing over that one fava seed coat he threw in with the salad?

I just made this - added the poached egg. Delicious! Thanks for the inspiration!

i'm glad to see kenji soaking his greens

I need these salad videos after eating so many snackies in quarantine

Watching this and in longing for Spring - much luv, bruv.

love that Shun knife. my Shun Ken Onion knife is one of my favorite possessions! SO sharp it's crazy.

keep them coming Kenji we love it

I truly believe it's a sin to dislike any of kenji's videos

Jamon is a perfect dog.

Nothing like a spring salad after the winter months

Thanks for helping me learn new recipes from your videos

I can't wait for that pot you blanched the veg in to come to market. Waiting on water to boil sucks. I hope they also do larger versions

I have actually managed to find some wild morels this year. It's so rewarding to find them, and they taste amazing.

After learning that half of a proper diet should consist of vegetables and fruit, I had to of course try some of Kenji's salads. I gotta say the homemade vinaigrette is a game changer. So good, and I look forward to trying the rest of the salads on the channel.

Kenji-senpai, thank you so much for this channel.

Those knives are making me envious. Also appreciate the Hannibal lector joke. Just need some Chianti

Have I been cooking asparagus wrong this whole time? I've never peeled it, ever! I know Kenji said I don't have to but after seeing this I have to try!

This would be a nice looking lunch appetizer for me.

I'm 100% sure Kenji is on a diet after bulking up with carbs.

Now I'm really wanting fresh peas, lettuce, and other veggies. In the growing season where I live, I will see these vegetables in early to mid-June in my CSA.

one really good thing i got from a bougie deli near where i used to live was this pea/snow pea/pea sprout salad dressed in champagne vinaigrette :9 a bit more thematically stringent, but seems to have a lot of qualities in common with this one. man, pod veggies really seem to have a lot go to waste... in restaurants when I'm feeling patient enough and get edamame, i tend to eat the pod as well (except for the really hard plastic-feeling layer... the edamame skeleton...)

Hey Kenji, have you thought about doing a kitchen utensil tutorial? The must have items, or things you use the most? Would also love a knife video on how to buy good knives and what brands or types to look out for!

Thanks for the Perfect Edge recommendation. I live in Redwood City and I drove to San Mateo to visit them. I purchased a Mac chef’s knife and utility knife on sale!

Man I really have to get myself a mortar and pestle. Great video as usual!

If you are still taking suggestions on cooking video.....I would like to see you do dishes from your Wurstall restaurant that pair well with nice heavy imperial stouts. I see you are often having Pliney the Elder..Russian River has some outstanding stouts that I've never had here in the East. Loved the show you did with Ming .

Jamon is just chill.

Would be curious to hear your opinions on which nationally available olive oil brands are good for various uses (sautéing, vinaigrettes, etc.), and which you tend to avoid. I know in the grocery store I always see widely varying price points for oils with seemingly similar descriptive words (extra virgin, cold press) and I can't tell what's a reasonable markup for some factor influencing quality and what's just expensive for no particular reason

I had to go back and see when the mushrooms went into the pan. I was like wait when did that happen?! Well it didn't. Must have been a cut. Lol

We need to unmask the identity of the seven people who disliked this video! LOL Thanks for great videos Kenji!.

Thanks for another great video! What equipment do you use for POV?

Yes , good lookin lunch.

Best served with a nice chianti. And maybe some liver too.

Watching americans talk about municipality getting the compost for them as a swede is funny. Because it's the norm in sweden no matter where you live in the country. We throw our trash in specific bins (metal, colored glass, uncolored glass, cardborde, compost, newspapers etc) and then one time per week a big truck comes and gets it all and puts it where it's suposed to go for recycling :)

I've learned more through Kenji than college 😂

Mmmm.. fava beans (and a nice Chianti ;)

Minus Toro - any other good Boston restaurants you'd recommend?

I always use california olive ranch if I can't find good italian olive oil.

Jamon is becoming quite the culinary connoisseur

Kenji, where did you get the enamel bowls with the handles from? Thank you for the video and delicious recipe as always!

I'd be interested in seeing you break down a chicken for yakitori/skewers with your new kiritsuke.

Hi kenji:) nice video

Where the eff are the carbs & cheese?

Kenji ,What brand and where can I get that Mortar and Pestle?

Is that small (the one you cut peas with and admired) Shun a Honesuki?

Hey Kenji, got a question for ya. noticed you didnt use oil your pizza dough in the NY pizza video when proofing. Was your dough dry? To oil or not to oil that is the question.

Just saw you on guys grocery games, what a suprise.

Please do a vid on the homemade mayo you mentioned!

🤩🤤😋

did I miss something? what is on the other side of the plate?

11:14 my ears...ow

FAVA BEANS my med school pattern recognition is lighting up

why do things emulsify so easily in a mortar and pestle?

11:22 he puts the bean skin in the salad

finally proof kenji doesn't eat only carbs and cheese

Is there a reason, except tradition, to peel your asparagus? I'm sitting here like "why are you throwing away all the good color, flavor and texture"? But then again I'm one of those who hate white asparagus. Green asparagus is delicious even raw, like thinly sliced in salads. So peeling it seems incomprehensible for me, like taking away the advantage it has over white asparagus. It's been out in the sun, it's green and nice - that's the part you want in your spring salad lol

Too many vegetables, where's the carbs and cheese

Hey Kenji, how are you?I really enjoy your channel! I kinda need your help, right now i hate my life, becausa i'm working at an area that i'm good at, but i dont love doing it. I want to cook, and i want to take a full turn on my life, but as a good economy/businessman i dont want to go blind on it. Can u recomend me, and everyone here that is kinda curious on the subject a "must" collection of books for cooking?From the basics to the more advanced level. I really hope the best for you and your family (I'm sorry about the english, never had any lessons, was just tipyng from my hearth!)

Does blanching vegetables cause them to lose their nutrients to the water?

Entirely unrelated chef question to anyone who knows Is it possible to bake bread in an otg(oven toaster grill). Is it any good?

The magic omelet suddenly shows up on the plate. Future video?

can you do a kitchen knife collection video?

Sort of like peeling cooked chickpeas for hummus.

Wait, why was that the last time you saw Felipé? Did he stop working there prior to the wedding? Did he quit after the wedding? Did you quit after the wedding?! We need answers (closure) kenji!

That should go well with some nice chianti...

Nice block out on Shabu so Jamon could make the play.

Never in my life have I seen someone peel an asparagus

hahahahahaha once me and my intern bud went through 10kg of that pea process you described + sorting by size

1:16 I got asparagus, i got english peas, i got fava beans, i got snap peas, whatchu want

Fun fact: Kenji is the original founder of ATC (Asian Tagging Crew) from the early '90s.

silence of the lambs lol

Bunch of new knives and a bandaged finger, seems about right

3050 views, 309 thumbs upp and (!!!) no idotic thumbs down at all yet! Aren't we an engaged, appreciative crowd! 😎

Why kind of lettuce did he use?

what about that omelette tho

Eazy

That fava bean skin that he threw into the mixing bowl...

Oh hello there dr lecter...lol

11:23 That fucker made it through

A Wusthof for $20?? Holy crap can you buy some more knives and send them to me? Where I live they're only down from €120 to €90, worth every penny but man $20 for a refurbished knife is an incredible value-for-money buy.

Wheres the pasta though?

Fava beans.... Did you have some nice chianti

Kenji, do you sharpen your own knives?

J. Kenji Lecter-Alt

Salad smalads

11:22 goddammit james

looks delicious but just way too much work haha