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At home, I’ve been testing out a steam-injected toaster oven from the Japanese company Balmuda. It produces easily the best toast I’ve ever made. By injecting the oven with steam at the start of the toasting process, then using intense radiant elements to brown the bread at the end, you end up with toast that is exceptionally moist on the inside and crisp on the outside. You can get the Balmuda toaster (and their other products) for 15% off until the end of March by ordering from https://us.balmuda.com/collections/frontpage and using the checkout code “Kenji_15”.
CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson
“Texas-Style Nachos (Individually-Topped Nachos) | Kenji's Cooking Show” üzerine 43 yorum
A touch of crema mixed with lime is always a nice addition to these. And a light sprinkle of cumin…
Tostaditas!
Yesss POV is back
One delicious chip at a time instead of dump n go!! Love it ❤
<3
These look insanely good. I usually do this with the scoop-style chips.
Ol zesty ass Kenji 🙀
those look delicious, but that steak is stealing the show! It's been way too long since I had a good steak.
Finally! biblically accurate Nachos
My wife was racking her brain going “What place did I work that made nachos like this? I liked them!” Then yelled “TGI FRIDAYS!” when you said it.
huh, something to actually like about Texas
You da man.!
Is the egg on that ending screen one of the losers from the egg competition?
– "Border town"
– "Near San Antonio."
Bruh. 🤣 That's like saying Spokane is coastal.
Personally I love using Tinga de Pollo as my protein when I'm making nachos. But steak and salsa verde sounds delish!
Whew that was close, I was almost the 15th person to post the Tim Robinson sketch
I made these tonight and they were pretty good. I popped the tortillas in the airfryer for like 7-8 minutes, topped them, and then put it back in for 3 more minutes. Even after cutting the oil and salt, these were tasty. I'll probably eat this again tomorrow
Yes!! POV! The only videos I want to seeee
One of my favorite comfort meals is basically this but with whole tortillas. Hit em with cooking spray and an optional pinch of Tajin, bake until mostly crispy, let them cool a bit while you get the beans (or salsa) and cheese ready, load them up, bake again until the cheese is melty and finish off with some cilantro. Super easy, almost no dishes and they taste like heaven.
Thank you Kenji!!
This is the way my spouse (a Texan) has always made nachos for me. I remember being so surprised the first time! It’s a much more labor intensive nacho process so it always feels really special when they make it for me
My mom is from Texas and this is always how she made nachos. Did not realize honestly that it's a regional thing. I assumed restaurants did the nacho pile to save time and money, otherwise the individual nacho is the ideal (get everything you want on each chip and it's covered in melt cheese).
Where did this vascular cut come in?? Damn bro. Good work.
Old school camera!
ooooh now i have a midnight snack to try!
Love your videos!! I found you by following along on one of your late night sandwich videos, and then immediately bought the Wok book and made beef and broccoli for the whole extended family! Thanks for being so accesible, you've drastically improved my cooking abilities just from being so easy to learn from.
good work 🦅
I can't speak for the whole state but at least in south Texas there's actually a few different words used, or rather different categories of "nachos." Just nachos usually refers to chips with cheese only, and jalapeños if you like 'em. Then there's panchos which adds beans and sometimes meat, fajitas (inside/outside skirt) being the most common. And then there's a third kind, the botana platter which is a large portion meant for lots of people, and that's the one that comes with all the fixins; bean, cheese, fajitas, little mounds of guacamole, grilled or raw onions, tomatoes, toreados and pickled jalapeños. With the botana you're expected to build you own chip how you like it, and the toppings can be different depending where you're at but those are the most common
The headcam is the best. It's not only that it's unusual or unique, and has a nice kind of punky, lo-fi approach, but it really does involve and welcome the viewer into the process. It might also encourage facilitate an easier style of spoken presentation than when a camera is facing you, I'm not sure, but I'm certainly more inclined to watch this way.
Or maybe it's just the extra steak and salsa topping that grabs me 😉
Great vid.
Pericos ✌🏼
I just came to say that it means a lot to me that your closing bit remains unchanged in today’s climate. It warms my heart, and today it needed warming.
When making a big batch I like to pipe the beans onto the chips.
It’s all the oil used to prepare the chips that I don’t but it is what it is!
YOU PULL THE SPOON OUT OF THE SINK BASIN AND USE IT! YUCK!
Man that looks like a lot of work, but damn does it look good.
I love that you show that cooking in a postage stamp sized kitchen does not mean a sacrifice in flavor or method.
I actually only had "texas style" in London. Thought it was hilarious to see nachos looking like potato skins but tasty.
Brick Layer Nachos.
The gopro videos are the best
This is why Mexico and the US top the obesity stats. It's of course delicious, which is a big part of the reason…
Is that Deb's Staub collab pan??
What happened to your toaster oven that fit a whole chicken?
Just noticed your new end card. Love the broken egg and that font!