- Are you smelling it?
- Yeah, I don't know what it smells like.
I've never had kale before
- You've never had kale?
- No.
- Oh, we're going to have fun today, Kage.
♪ Stump Kitchen, Stump Kitchen, ♪
♪ Gluten free, vegan eats, ♪
♪ Stumptastic treats! ♪
Kale is this (beep) best.
It's so good.
Welcome to Stump Kitchen.
This is Kage.
- Hi.
- We're gonna make kale chips,
AKA, "Kage" chips because you're names are kinda the same.
If you don't like kale,
if you haven't tried kale,
this is a good way to get into the kale.
You just wash your kale.
Like, give it a good washy-wash
to get all the friends that might be living on it off.
Kind of give it a good dry.
Rip off bits in the size that
you would wanna eat as like a chip.
(ding)
Like, I don't really understand why people don't like kale.
It's very, it's misunderstood.
It's very versatile,
and it's just fun.
Like, look at how fun that is.
We really flattened it.
- Sad.
(laughing)
- You can get dinosaur kale, purple kale,
rough leaf kale.
- Dinosaur?
- Dinosaur kale, it's like cool.
It looks like a dinosaur.
I mean, it kind of looks like a dinosaur.
Kind of.
We get to put some oil in.
(imitating bottle pour)
And then you just mix it up.
- You mean with my hands?
That's disgusting.
Oh yeah, get in there.
See, it's nice to have good
limbs-on experience with your food.
Like just getting in there.
You just want to like move it around
until each piece is kind of coated a little bit,
but not too much.
Oh, did you get some on your shirt?
- What does that mean?
(laughing)
Will it stay there forever?
- Is that oil?
- I don't know.
(whistle)
- Fancy.
Here's our oiled kale.
It's nice, and bright, and green, and fun.
You want to get a pan.
You don't need parchment paper,
but I like it as a safety net
just in case it burns or gets stuck to the pan,
but you can try it without.
Just good luck on that.
You don't want them to touch each other.
They need room to, you know?
Do their thing.
These look (beep) gorgeous.
Chips, chips, chips.
What do you want the first row to be?
- Let's do like the salt and vinegar type one.
- Okay, here's the vinegar.
- How do I measure it, do I?
- I don't think we'll pour it on.
Yeah.
This seems like the good way to do it.
Smells good too.
- Like holding a cup of vinegar in your hand.
- Like vinegar dreams.
You smell amazing.
(laughing)
Gross.
- Salt, salt, salt, salt, salt, salt.
- Does anything else go on salt and vinegar?
Is that it?
Just salt and vinegar?
- I think it's just the salt and vinegar.
- Okay, great.
Salt and vinegar, yeah!
Oh, how about like onion and garlic?
- Oh wow, you're eating that one.
- Okay.
Garlic and onion surprise.
Now I was thinking like a cheesy dill.
- Yeah, where's the cheese?
That's yeast.
Don't fool me.
- It's nutritional yeast,
but it'll taste cheesy.
Don't worry.
- Okay.
- Little bit of salt,
and then a little bit of pepper.
Salt, pepper, cheesy dill.
Just like pat the, oh sh--
- Oh snap.
- That one will be for me.
We're doing great things with our life right now.
- Let's add dill.
- Yeah.
No big dill.
(laughing)
You're the cheesiest.
Cheesy dill.
Yes.
Okay, now you pick the next one.
- Well, we haven't done this one.
What is this?
- Smoked paprika.
I also have liquid smoke.
(cowboy yeehaw)
(western music)
- What the heck?
I feel like I just licked a campfire.
- Yeah, you totally did.
Okay.
(belch)
Pardon me.
Oh yeah.
- One or two?
One?
- I trust you.
You do what feels good.
Oh, three on that one!
Snap!
And then we'll put on some smoked paprika.
Pinch and place, pinch and place.
- You gotta get them colorful, you know?
- Yeah.
Top off with a bit of salt.
- What's this one called?
- Bacon?
Or like the smokehouse.
Smokey eyes.
- Okay, we're not naming makeup things?
- Smokey bacon.
Smokey bacon.
- Smokey with an IE, EY, or Y?
- Yeah, IE.
Like Smokey Bear.
(laughing)
- (beep) I wrote down Smokie Bear.
- Why don't we do maple syrup and cayenne?
- Sweet and hot?
- Yeah, hot and sweet.
Is that a thing?
How are you gonna do this?
(laughing)
- I dump it in here.
- Yeah, and a pinch of cayenne.
Hot and sweet, just like us.
Ding.
(laughing)
We have our five flavors.
Salt and vinegar.
- Garlic and onion.
- Cheesy dill.
- Smokie bear.
- Hot and sweet.
- Okay, so it's all cooked.
- No, it's not cooked.
It is ready.
Put 'em in the oven.
- Will this fit?
- Yeah.
(clock ticking)
Oh, yes.
They are doing so well.
There's no burning.
They're getting nice and flat,
and they're starting to get a little bit crispier.
Move 'em around a little.
Back in the oven we go.
Boop.
Bye, see you soon.
(clock ticking)
Ready for our kale chips.
I mean, our Kage chips.
Oh, hello little babies, yeah.
We let them cool for a bit,
and as they cool they crisp up.
Okay, where do you want to start?
Let's try the salt and vinegar.
Wow.
- Oh my gosh.
- That's really vinegary.
- It's really salty.
- Oh (beep).
So those are,
bring me my water.
- That was delicious.
- It was... K.
That was really good, but just too much of each thing.
Half the salt, half the vinegar,
and then it would be like,
it would be like salt and vinegar chips, so that was nice.
Garlic and onion.
Oh that's nice.
- That one is good.
- That's good.
Cheesy dill!
Mmm
That's fun.
It's almost like dill pickle.
- Yeah.
I'm not really a fan of dill pickle,
but if I was, it would be good.
Smokie bear.
- Smokie bear.
Holy crap.
Wow, that's like almost like a barbecue.
- Like you don't really even think you're eating kale.
- No, you're just eating a barbecue chip.
- And the texture is nicer
than like honestly than like a regular chip.
You know, like it doesn't get stuck in your throat.
Like, you can sneak these in the middle of the night.
You can't sneak a bag of chips because it's too loud.
These, you can easily.
- You can sneak these.
- You can sneak these kale chips.
- Last but not least, hot and sweet.
Oh, wow!
Oh, that's good!
Oh there's the heat!
Mmm
Wow.
That was a good experience.
What was your favorite one?
- I think my favorite was the salt and vinegar
and then the smokie bear.
- I, like I liked them all in their own way,
but I really like the cheesy dill.
Wow, like this is like flavor country.
- This is amazing.
- I'm going to try another salt and vinegar.
That's (beep) awesome.
We did such a good thing.
- We did good.
- Thank you so much for doing this with me.
- Thank you for.
(laughing)
- For what?
- For letting me make them with you.
Thank you for introducing me to kale.
- Any kale chips that I make in this house from now on,
they're gonna be called Kage chips.
- Yes.
- Whatcha making?
Kage chips.
Definitely subscribe to Stump Kitchen if you haven't
you can support Stump Kitchen on Patreon.
I'd love to see you there.
We'll see you next time on Stump Kitchen.
- [Both] Bye!
♪ Stump Kitchen, Stump Kitchen, ♪
♪ Gluten-free, vegan eats, ♪
♪ Stumptastic treats! ♪
- I just want to like talk
about the smell in this kitchen right now.
- Oh it's amazing.
- Dill, syrup, cheesy, all together.
Smokey, like everything.
- It's so good.
- It's so confusing and so good.
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