Calling all questions for Kenji...

Considering Kenji just did a video outdoor wok burners. Taking about the differences cooking on both would new nice. Also going deep on Chinese Skewers would be interesting to me.

Shamus Scott Grubb

I think this partially depends on where you are. In the Atlanta area where I live we get a bit more of those "in-between" stage restaurants, where the dishes are adjusted for American tastes but not in the hyper-americanized way Chinese is most places I've been in the US.

your_sweetpea

So, is Kenji helping you to figure out Lanzhou Handpulled noodle?

Ricky P

Why do you think fast casual Chinese food in America has not taken ahold like Mexican, Italian, Middle Eastern cuisine has with Chipotle and local Mediterranean places like Hummus in San Mateo. Outside of your traditional Chinese restaurants the Chinese food scene still seems dominated by the American Chinese fusion that is Panda Express and PF Changs. Wursthall seems to be doing very well and has filled the niche of Upscaled German food in the Bay Area, but how can Chinese food in America expand out of the niches of super americanized or super authentic where Americans don't necessarily feel comfortable eating there. Basically how can we get white washed Chinese food that isn't white power washed Chinese food?

Ha this is an awesome question, but I feel like it might be a better question for us than Kenji ;) Our answer is this stuff: http://happytify.cc/article/57106 It's a dry Yunnan chili mix/dip and it's awesome with... a lot of things.

Stephanie Li and Chris Thomas

What are some international food staples or condiments that you think would be popular in the US if they were more widely known or available? I’m thinking of stuff like Lao Gan Ma (which changed my life, thank you for that).

Mr. Martini

What are some food-based YouTube channels Kenji watches for inspiration/enjoyment/etc. and why does he like them? What are one or two authentic Chinese dishes he considers staples for his family? What are one or two authentic Chinese dishes he would like to cook more but they are too time consuming to do regularly?

We are able to get a lot of what were hard to get things now, but just how important to the final taste are they compared to the various substitutes? This is a pretty open question, so focus on, say, Ma Po Dufu, or Char Siu.

Hubert Hoover

How long does it take Kenji (and you guys, for that matter) to complete a video + recipes? A little peek behind the curtain sounds fun.

recipes and cooking chops aside. ask how the business end of compiling, publishing, distribution, works. there is an interview with helen renne out of boston that might be helpful with kenji. perseverance furthers

lulu & tazzy

An obvious one perhaps, but what Chinese cooking experiences has Kenji had over his career/life with food? What are his thoughts about the breadth and depth of the cuisine(s) and its relevance outside China?

James Atlas

When this whole Plague thing is over, do you all wanna come hang out on a little farm near Victoria BC Canada, go Salmon fishing, and cook a pig on a spit?

rob reynolds

I would like to know how much, if at all, does the fact that he is mixed-raced influence his career and the type of cuisine he cooks

You guys are writing are writing a recipe book, what is the cookbook that Kenji has cooked the most recipes from?

Adrian Preece