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Ananonnie

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

And Kenji, I was always suspicious of people recommending 140 for thighs because of the connective tissue, so I'm glad to see that confirmed. I feel like there's a bit of an obsession to cook everything low temperature with sous vide. Even things like corned beef brisket I see people cooking at 140.

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

I don't think it's a pissing contest, just that these kinds of articles fall flat imo. I know people who are so woefully uninformed about food, but it's all food, not just one cuisine. These are people who ask what asparagus is upon seeing it even though they've lived here for years or their whole lives. Those people aren't reading Serious Eats or anything food-related, though.

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

I think most people know all this by now.

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

My only issue with taking recipes that call for whole chicken and cooking them sous vide is that I only want that for breasts. The dark meat for me needs to be cooked at a higher temp.

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

@mikelipino, with drunken chicken the alcohol happens after the chicken is cooked, though.

Where to Eat Turkish Food in NYC

I'm hungry now, Max!
Did you by chance try out Truva Grill? I haven't been yet but was intrigued by the rare sight of a Turkish restaurant in my neighborhood. Yelp reviews can rarely be trusted…

How to Eat Dorchester: A One-Day Tour of Boston's Best Vietnamese Food

Also that bun looks and sounds amazing.

How to Eat Dorchester: A One-Day Tour of Boston's Best Vietnamese Food

Ba Le definitely has the best banh mi. And actually their chicken banh mi is great, which I was surprised by because I tend to ignore chicken. They use juicy fried chicken for it and it is awesome!
Having said that, the baguettes at Chau Bakery make Ba Le's look like Subway bread. Okay, not quite, but the Chau Bakery baguettes made me understand what people who talked about the quality of the bread being most important meant. It's absolutely as people who describe a perfect Vietnamese baguette say it should be—thin, light, crisp crust and airy as can be. If only the quality of their sandwich were anywhere near Ba Le's it would be a true destination. My friend who has also tasted Chau Bakery's baguettes joked about buying a sandwich at Ba Le then trying to get everything slathered onto Chau's bread.

The Best Fried Chicken on the Planet: An Opinionated World Tour

@David Atherron, Kenji calls for baking powder, not soda. Big difference!

The Best Fried Chicken on the Planet: An Opinionated World Tour

But Taiwanese salt and pepper chicken, fragrant with Thai basil!
Cantonese garlic fried chicken!
Chicharron de pollo!

The Food Lab: 5 Steps to the Best Grilled Shrimp

^Exactly.
You have to be careful with Morton's.

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

@RealMenJulienne, I've had Seasons from my local supermarkets and they're good!
I'm going to try out Wild Planet!

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

@Tkocareli, not Daniel, but I love Matiz sardines:

http://www.matizespana.com/products/7seafood/7b_MatGal_sardines.html

I'll eat a can of Brunswick or King Oscar no problem, though.

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

Just ate a can of sardines yesterday. I straight up crave them every once in a while. And if I have ventresca or even just cheaper, good quality tuna I have a hard time leaving those cans alone, too.

The Trouble With Strawberry Ice Cream: How to Nail the Trickiest Dessert

Also I'm kind of hoping for a strawberry sour cream ice cream, too.

The Trouble With Strawberry Ice Cream: How to Nail the Trickiest Dessert

I love this whole article, Max. I can feel the triumph after all the failures. And honestly, you didn't even call for stabilizers, which is what I expected when you mentioned offending the natural food only folks.
I was wondering if you tried using freeze-dried strawberries for the base, though. Freeze-dried strawberries tend to be my solution for getting strawberry flavor in most things.

Cuisines Collide in This Grilled Tofu With Chipotle-Miso Sauce

Always great to see more tofu recipes!

The Food Lab: 5 Steps to the Best Grilled Shrimp

^I think with shrimp the baking soda is great. Every time I've had it on meat (as in stir-fries), I didn't care for it and could definitely taste it, but I have gotten to a point where I rarely cook shrimp without treating them with baking soda.

The Best Lobster Rolls in Boston

I actually didn't like the famous Neptune Lobster roll. Maybe the cold is better, but the hot was just disappointing. Tough meat (no doubt from the fact that they have to heat up already cooked lobster), and not much in the flavor department.

The Best Ice Cream in Boston, 2015 Edition

Funny about Toscanini, as the reason I didn't care for that ice cream is that I found it too rich and creamy and none of the flavors I tried ever really did anything for me because they were obscured by the richness.

Crunchy Fried Fish Tacos

One of my favorite Kenji recipes!

Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables

Yeah, surimi is considered an ingredient in its own right, not just a cheap sub. Having said that, I don't personally care for it so I probably would omit if.

Subtle Steps Lead to the Best Tabbouleh Salad

Just in time for the hot weather! This tabbouleh looks really refreshing.
You must live in Manhattan that you had trouble finding fine grind bulgur. You find so many grinds in Astoria!
I'm guessing panzanella is going to show up at some point?

Essential Peru: 10 Must-Eat Dishes to Seek Out

Causa and papa rellena, which is not on this list, are delicious, but the best thing I had in Peru were tamalitos verdes—fresh corn tamales flavored with cilantro and filled with chicken or pork.
Papa a la huancaina and aji de gallina would make me hate Peruvian cuisine if I judged by those two dishes. One, because I just can't stomach the combination of crackers, nuts, cheese, milk, aji amarillo, etc. I've eaten papa a la huancaina various times over twenty years, from lots of people, both here and in Peru. Nope, can't like it. Only cheffy (far more balanced) versions have been palatable. And the second reason is that you ain't kidding about "smothered". So much sauce. So much heavy sauce. Even a sauce I might actually like it's still such an excessive amount of sauce. Pulpo al olivo for example suffers from too much sauce, but is salvaged because at least I don't find the sauce unpalatable.

Any Chance Of New World Mall Coverage?

Most online coverage of this place is from when it just opened, and at most they just have menus of each stand, many of which no longer exist.
Every time I go there I feel so overwhelmed. There are so many stands and some stands have encyclopedic menus! I'd really love to see a more thorough guide to this place with some idea of what's good.
For my contribution I'll say I really enjoy Szechuan Dish's dumplings, though I'm sad I never got to this stand when it served other dishes!

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