I'm a freelance food writer and editor, currently working my way through Le Cordon Bleu Culinary Arts program at the California School of Culinary Arts, and happily making my peace with butter, cream, eggs, and caul fat.
Awesome post, Kenji, and a true public service! I've gotten into using ghee in cookies lately for the intense butter flavor.
Yeah, it was pretty awful, especially when it named the NomNom Truck for the best bahn mi in LA. The NomNom Truck???? But, it did make me want to trek down to Westminster for some really good bahn mi...
Yep, I'm with you. And I used to work at a food magazine, so I've been responsible for perpetrating this torture because holiday issues are big newsstand sellers (attracting lots of peeps who don't cook year-round and appreciate the recipes/menu ideas/tips/etc.). And every year we had to come up with a new way to spin it.
Man, this looks good!
These are easy, too: http://nourishnetwork.com/2010/07/14/spicy-sweet-pickled-cucumbers/
Here's another, for beef bulgogi: http://nourishnetwork.com/2010/06/30/grass-fed-beef-bulgogi/
Goat is turning up everywhere these days, it seems (http://nourishnetwork.com/2010/05/12/old-world-meats/), so I was surprised that both chefs who used it had trouble with it.
I hope you're wrong about Highlands Bar & Grill. It's a fantastic restaurant, great chef/owners, and so deserving of the recognition.
Kerrygold & Plugra are great; and Land o' Lakes is a good-value runner-up. These days, I'm using Tillamook, which is good, too, and always seems to be on sale at the store.
sounds tasty--and easy. And a good excuse to buy a kitchen torch.
Thanks for the tip to use creme fraiche in mac 'n' cheese. I had some homemade stuff that needed to find a tasty home: http://eatcheapeatwelleatup.com/2009/09/08/you-fraiche-thing/
Oh, my, made this last night, and it was insanely good. Try it.
Leeber & mikebmassey are right--you should check out Ramsey's shows on BBC America. If I had an ailing restaurant, I'd want his help, as long as it was for the BBC version. The American version of Ramsey's character is awful.
OK, wow. That's just....wow. Gorgeous!
Bettola's & Davenport's pizza in B'ham are awesome!
Thanks for the post, Gina. I just bought a sack of fregola and your recipe looks like a tasty way to use them!
that is some damn good peanut butter
Actually, looking at the picture and having had an FO burger, Brad got really close. Adding the lamb is a good idea. You also could buy some dry-aged ribeye and grind it in a food processor. Cool story!
I second dhorst's tout for Nutrition Data. It's a pretty good tool, and free!
I didn't love it. It's supposed to be Tom Colicchio on taste, with a capital "T". Problem is, Diet Coke taste like sh*t.
I love my All-Clad. I did buy a set, which generally works out better than buying them piecemeal. Checkout retailers like Williams-Sonoma, Sur la Table, and Cooking.com--sometimes they have good promotions that also throw in extra goodies.
I used to have a Keurig, which was OK. It died after about a year, and they offered to sell me another one. I opted to get a Cuisinart drip machine instead (it was cheaper and has been more reliable).
Upside: loved making 1 cup at a time.
Downside: had to order those damn little K-cups online (and pay for expensive shipping). Plus the plastic cups are such an environmental faux pas.
I can't find Silver Spoon when I do a search for the iPhone app, and when I do a Google search, I come up with unrelated stuff. What's the URL?
That what I do--open the Web site with a recipe and put it on the counter. But I'll check out Silver Spoon.
Thanks so much for the linx/advice!