Pasta maker is also good for rolling out certain empanada doughs and for the very difficult task of making pan sobao/candeal, which are made with extremely stiff doughs that need to be repeatedly rolled and kneaded.
Speaking of empanadas (and dumplings, and arepas, pupusas), a tortilla press is great for a lot of them.
I always end up drinking the liquid. It's like a simple, delicious, clean-flavored mushroom soup.
I agree with Kenji on raw mushrooms. In fact I am pretty adamant about how terrible they are and not serving them. I'm convinced most mushroom haters feel that way because they've never had a well-cooked mushroom. I would cook crisp, golden brown mushrooms sprinkled with salt at jobs and people would snack on them and others expressed surprise at how good they were if I managed to convince them to give them a try.
I'm not even a big chocolate fan and the photo of the custard pouring into the crust made me a little weak. The picture of the swirled meringue is painfully beautiful.
I will have to make this!
This ratio produces the best polenta I've ever had. It really is eye-opening when you taste the final product. The consistency is perfect!
I adore this prep!the Sichuan peppercorn and the shallot make this so good that I'm dubious of other versions of this dish that don't have them!
I've made this salad so many times and I never tire of it. It made me love raw kale! In fact, I tend to double up on the kale for more balance. I also make this with almonds rather than pine nuts. I've made it both ways and actually prefer the crunch of the almonds.
Outside of that, the recipe is followed and it is wonderful and loved by all!
Couldn't be easier and tastes amazing! Poached a couple of eggs while the onions were simmering. I had the dashi in the freezer and cooked rice ready to go, so very quick to put together!
I think the reason another poster found these to be less moist than expected is that pumpkin breads tend to be made with liquid oils, which make for a moister, more wet crumb. I don't think these are dry, but compared to what I've come to expect from a pumpkin muffin, they are drier.
I cut the cinnamon in the streusel because 1 tbsp on top of the 1 tbsp in the muffin itself seemed like a ton of cinnamon for someone who often wishes people would cut back a little on it in baked goods. I could have done 2 tsp instead of the 1 I went with, though.
I do think I could have cut most of the spices in the muffin itself by half, as I too ended up wanting a little more pumpkin and a little less pumpkin spice.
I was craving a crusty roll the other day and your pictures on Instagram were killing me! I can't wait to make these!
This looks delicious! Would be great with some whole grains like spelt in there, too!
I made this without toasting the sugar and I thought it was about the most delicious banana bread ever. The sweetness was perfect because I don't like overly sweet things, especially quickbreads, and the spices amplified the flavor of banana without getting in the way. It tasted of bananas and delicious toasty pecans.
What I did notice made a difference was letting the bananas "ripen" with the eggs. First time I did it for at least 30 minutes, second time I did not do it at all. It was the same batch of bananas (yeah I made this a second time almost immediately after I made the first one, I was that wowed by it) and I couldn't help but notice how much better the flavor of the first loaf was even though I had technically perfectly ripe bananas without going through that step.
I'm a big fan of turkey with miso paste, and was thinking I'd see a variation with it.
The Chinese-inspired prep made me remember the Taiwanese turkey rice recipe here, which I'm a huge fan of!
I made this again and it's such a delicious dish and easier than double-cooked pork belly! It's especially easy if you buy already sliced pork belly.
The result is addictively salty and savory, and with a great chew to it that you don't get with double-cooked pork belly.
I bought a lodge enameled cast iron and I threw it out. They're tiny! The actual surface area on the inside of the pot is very small. A Le Creuset is much roomier. I'm thinking of buying a Cuisinart Dutch oven, which are nice and flat and give you more room to do things like searing.
Also Kenji, you should post a how-to pressure cooker stock article.
I'm always glad that there is someone left who hasn't jumped on the bandwagon. It's kind of exhausting that without fail, if not the first comment, then among the top three on any given recipe, is "can I do this in a slow cooker?" even when it's completely unreasonable to make a dish that way.
I was doubtful about the high amount of cheese and I was wrong. This soup is perfect as is and doesn't feel too heavy or cheesy. It's really nicely balanced and very, very delicious!
For people saying it's gritty, use a regular blender! An immersion blender just doesn't get soups as smooth as a countertop one can, and I think it's easier to incorporate the cheese that way.
I agree with Kenji on using the frying oil. One thing I've never liked about cream gravy is the flavor of the oil in the sauce. Butter is much better! This recipe btw has made me reconsider ever making southern fried chicken again. The chicken fried chicken gives you more thoroughly seasoned chicken (no bones, thinner meat) with more crispy surface area!
I made the banana bread (sigh, so wonderful) with full fat yogurt and it was perfect. I don't keep nonfat yogurt around since I hate the stuff.
Stella, I'm so excited for these, not least of which because I've got a bunch of yogurt that needs using! And I love a good pumpkin muffin. And a good MUFFIN, not frosting-less cupcake, which seems to be the norm these days!
I made these with fresh blueberries the other day and the sweetness was perfect exactly as written, so my frozen blueberries are clearly sweeter than fresh (this isn't the first time I've noticed this). And of course the muffins were perfectly beautiful, finally!
I still want the non-vegan version of that loaded potato soup.
A perfect use of great tomatoes. When I made this, it reminded me of how great bruschetta is in its simplest form. It really doesn't need any of the things people often do to make it seem more interesting.
Delicious! I strained the crepe batter as I always do and I'm glad, as it makes for a much smoother batter. I thought it could have used some thinning, but left it as is. I only needed 1/3 cup to make the crepes in my 10-inch pan. I thought 3/4 sounded like far too much batter.
All in all, a really great recipe and pretty easy to put together, just lots of separate steps, none of which are difficult. Would be great with a mushroom filling!
Spin your herbs and place on a towel to further dry. I often wash and spin all herbs and put in ziplock bags right away so that they are ready to use. They keep well this way, too.
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