I want to eat everything here!
I currently have a load of fresh romas. Can I substitute them for the canned tomatoes?
Kenji, I'm sort of in your area. I'll take a quart of jam :)
@Kenji, an alternative to the yuba is fried slices/slivers of taro or potato.
Cannot wait for the Food Lab cookbook!
Would it be wrong of me to add some preserved duck eggs to this salad?
Also, jam and gin is great cocktail.
Surprised that none of the chefs add a spoon or so into a pan sauce or warm it up for a glaze for grilled meats.
I grew up in Western Connecticut and remember meatball pizzas for all long as I loved pizza (which is probably 6 years old). They were rarely the mini meatballs, more of the quartered or halved large ones. They were my favorite, even more than pepperoni. Those meatballs look great. So glad it's Meatball Week!
@Kenji, I was mentally cursing you as I finished this awesome article. The pizza sounds great, but where the heck am I going to get Provel cheese???? Until now, I had never even heard of it. So instead of bitching about it, I did a search and found a recipe for homemade Provel (& tested by a St.Louis native too). http://lifeinaskillet.com/2013/09/homemade-provel-cheese/
Love the birthday cheeseboard instead of cake!
@jds7717, I've made prime rib on the BGE using this method,
No initial searing for color. You do give it a blast of heat (500F) at the end for the color. Worked well my first time around and I've used the same method since. The only difficulty was in getting that temp down to 200-225F on the BGE
Love this! My favorites are the flour and Italian buttercreams. American buttercream is just way too sweet.
@ExNYer in SF: I call BS on the butcher at Andronico's. I live in the South Bay and Lunardi's & Draeger's both carry rib roasts year round. And I don't even have to pre-order it, though it's a good idea to call and see if they have any especially during the holidays. Heck even Safeway and Costco sell a rib roast. Also, just because they don't normally stock it does not mean that they can't order it for you. I've ordered slabs of pork belly (with skin on) from Lunardi's when I was making pancetta. They can order as much as you need. Go look for meat counters or at other specialty shops. Here's an list of some good butchers in SF, http://sfist.com/2013/08/14/best_butchers_in_san_francisco.php
I've had the same Messermeister scissors for almost 10 years and counting. They get sharpened professional twice a year and show no signs of falling apart. Best kitchen tool ever and sometimes when I'm especially lazy, it replaces my equally loved 10" chef's knife.
Got back from Maui last week and I totally missing the shaved ice and musubi. This trip was my husband first introduction to musubi and we got a few from The General Store. One of which was made with the jalapeno Spam and it was pretty darn good. And of course, had to have the loco moco from Da Kitchen.
When making this type of cheese, you want to salt the curds and not the milk because salt is hygroscopic. Salting the milk will make for a wetter cheese which is not what you want for this type of fresh cheese. pH is not a factor here since salt is neutral, even in solution. Nor is the ionic force of the NaCl strong enough to prevent the curds from forming.
I'm going to recommend the Strawberry Cream Pie at Monkeypod on Maui. It's a fresh strawberry no-bake cheesecake in pie form.
I've heard first hand about the Yelp scam from friends who own businesses. Haven't trusted it since reading about reviewers, not just Yelp Sales, who blackmailed small businesses for free stuff. Like @CatrionaShadowleaf, I look at negative reviews for patterns of REAL problems, not someone whining about the flies at outdoor seating or downgrading his review because he didn't like the flavor of catfish, but ordered the catfish entree anyway. My favorite negative review was someone give a service station 1 star because he felt that being a walk-in with a coupon gave him priority over the person who actually had an appointment.
@Tyson, do get some rest. Your food looks incredible; wish I lived 2500 miles closer.
I think this looks rather delicious and would not pass it up.
Ooooo, me likey.
Gummy porn before a tedious tech update meeting. Thanks, these photos have made my day.
@jackrin, this is batter is basically a Pâte à Choux since the flour is quickly mixed into the hot liquid mixture until it's absorbed and the eggs are then beaten into the mixture. Traditional waffle batter is not pre-cooked before going into the waffle iron.
I have to disagree with others. I think this is genius. Love churros, but hate the deep frying part.