Every time I click on a link here on Serious Eats, 90% of the time it is one of yours, Kenji. Thank you for your consistent brilliance!
To add to the above mac and cheese recipe - this one is fantastic. The addition of tomatoes really makes it!
Mashed up with leftover mashed potatoes and pan-fried! Eggs on the side. Yum.
Wow. That looks just amazing!
The Moon Temple in Wallingford and The Canterbury Inn in Capitol Hill, both of which are closing soon.
This looks just fantastic. And I love the idea of savory French toast grilled cheese!
Perfectly ripe, juicy peaches, eaten over the kitchen sink in the wee hours! Also: definitely cold pizza.
I will second the Portsmouth Brewery - good food, good beer - and the Portsmouth Gas Light. Also, for breakfast, The Golden Egg. Enjoy!
"The BIGGEST difference is that those labs you worked in had rules written by guys who had worked in labs, these kitchens are being regulated by guys who have never worked in a restaurant in their lives."
BINGO! This is my point exactly.
I understand! Thankfully I don't approach regulatory agencies that way, nor do would I use that sort of language about them... especially during an interview! Good grief.
I respectfully disagree. There are plenty of good inspectors/regulators - I didn't mean to paint them all with the same brush - but the variability and sometimes seemingly arbitrary nature of inspections is a problem. I am a little miffed that you assume I'm doing something wrong. I have worked with the EPA for a dozen years now, and with OSHA and the FDA in the past - I'm not a neophyte, nor am I careless/reckless in my work. Of course I want people to be protected - that's not something I have a problem with - but implementation and wrong-headed/poorly written rules are simply unwelcome and burdensome.
I agree with the people saying that the rule-writers are almost never the people on the ground who actually know what's going on. I see this in my own industry (farming) - the people who make and enforce the rules haven't a clue about how farming actually works. It's very frustrating. Oftentimes the rules sound (sort of) good on paper, but are next to impossible or impractical to apply in the real world. Ugh. Not a fan of regulatory agencies.
Kenji, this post made my morning. So funny. And fellow commenters - yours too! Thank you.
Red potatoes roasted till browned & crispy, with lots of black pepper, sea salt, and rosemary, then tossed with olive oil, red wine vinegar, blanched green beans, diced tomatoes, sliced red onions, minced garlic, and chopped fresh parsley. So good, especially after the flavors have time to marry. Best warm or room temperature.
Drop an egg and some wakame into the boiling noodles, stir, then serve with scallions on top (using a half-packet of the "Oriental" style seasoning).
And p.s. to Henry.Gomes - the Hindi soundtrack isn't really inappropriate. Most of the people I knew there loved both Hindi music and Hindi movies - they were extremely popular and played on many of the buses. :)
I *so* look forward to hearing more about this trip! I was there in the Peace Corps and absolutely adore the food - the hotter the better! Sri Lankan food is a cuisine that doesn't get nearly enough attention. It's fantastic stuff!
Definitely worth a visit for me - I was a Peace Corps volunteer in Sri Lanka, and I miss the food so much!
This is one of the few sweet things I could really get behind. YUM. I think I would prefer the aji, though, as a sauce. I will be trying these out.
This sounds wonderful! I love the umami-ness. And your hot sauce collection!
"Basic: very causal teas where you can opt for just pastries and tea"
Thank you again for all the work you've put in! Every recipe I've tried has been terrific, though I've stuck to the simpler ones for the time being.
Also very much looking forward to your weekly vegan recipes!
Thanks so much, everyone!
@matth - I'm pretty sure Kenji's headline is very much tongue-in-cheek.
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