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.
You can use whole eggs and in mayo. Kenji's recipe calls for a whole egg and it's how I've done it in a few restaurants.
@Spoon009, maybe you have less processed barley? Pearled barley cooks pretty quickly compared to hulled barley, for example.
As usual, Daniel comes along to derail my plans for what to cook. The soup looks fantastic.
@Matt_Maples, I don't use canola oil either because I don't care for the smell of it. I like sunflower, safflower, or even corn.
I don't find egg whites to be too much of a problem since they last forever and can be frozen easily. I like them for brushing on pie crusts. I'm curious to try this, though. I've read that toum, the garlicky sauce, is made with egg whites by some people (others say no egg at all).
I had been reusing beans forever until I moved, but I like the sugar idea because it's a lazy way to eventually get toasted sugar. :p
Chicken skin when poached/steamed/braised has a silky, not flabby, and pleasantly gelatinous (I guess is how I would describe it) mouthfeel that some enjoy and others don't, much like how some love the texture of cuts like tripe, pig ears, and chicken feet and some don't (and I'm certainly in the love camp).
I like it either way. Some cultures use skinless only for braising/stewing, but provided the chicken is seared well I really don't mind soft chicken skin. I love Hainan chicken rice, Chinese white cut chicken/salty chicken, soy sauce chicken, Shanghainese drunken chicken, all of which feature lovely soft, silky skin.
But I also love making braised chicken as Kenji often does, with the skin exposed so it ends up very crispy.
This has to be one of my favorite quick meals. It really is super fast to put together, and delicious!
Looks great, Daniel! Love how thick and rich the sauce looks. When we got taught this dish in school we were told that mushrooms were an essential part of "hunter style" dishes, so that version featured mushrooms and I believe also had the peppers.
This is a great dish to eat with polenta!
Hmmm, so I'm not sure if I just miss the acid, or if I'd like this better if the sweet potatoes were roasted and sweeter vs cooked in the microwave. I feel like sweeter sweet potatoes would highlight the savoriness of the shout-dashi more.
@Sam Larsen, I've made very crisp crackers without bakers ammonia, so I don't think it's necessary. Granted I usually used a yeast-based cracker recipe…
^that sounds delicious
@freebert a Spanish cazuela would make for beautiful presentation and can be cooked in.
This is really delicious, though I'd hardly call it mild, and I didn't even use all the chilies!
This is still baking as I type, and first, a silly thing, but I was so happy to see a recipe specifically calling for this size pan because I just bought it. Anyway, I don't see how this bread could fit in a 9 x 5 because it's pretty huge in this pan, and would definitely need to be split between two pans to bake properly.
The batter for this was so delicious that I knew the moment I tried it that this would be amazing. Indeed the spices aren't exactly recognizable, but rather, the batter just tasted of pure bananas!
Wish I'd known this before I pulled the trigger on another spinner a couple of weeks ago!
But seriously, these muffins are SO GOOD (as I finish inhaling a second one)! They're tender, moist, have a great crust, and the coriander and nutmeg are absolutely perfect. If I could just manage to get them beautiful all would be right with the world. :p Used just 4.5 oz sugar this time and I'm pretty happy with that amount. For most people I'd use the full amount, or at least 5 oz.
Yeah these are frozen wild blueberries and I'm dying at the beautiful tops on yours because I just put another batch in the oven and again that ugly gray, sadly. I'd use fresh blueberries if they weren't out of season and if I hadn't been so disappointed with the blueberries I got even when they were in season! It's a small thing though considering this is my favorite blueberry muffin ever.
I was thinking that perhaps @infobhan didn't mix the batter quite enough, as if you just barely mixed these you'd end up with a scone-like texture. When using this mixing method for cakes I have seen a lot of people be afraid of over-mixing.
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