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Forever Young- Garlic is among 8 "Stay-Young Foods"
SPAM SPAM SPAM SPAM.
T-day Menu Challenge: Give Me a Timeline!
@gatorpam--the search function is borked. once you type into the search bar, you may need to select 'search all of serious eats' from teh drop down menu that appears after the results are shown.
It's a bug the eds are apparently still looking into.
Eating a Fried Fish that's Still Alive
I have to agree that the comparison to animals in the wild isn't totally sound. For one thing, animals in the wild have adapted evolutionarily to kill their food as fast as possible, so that it doesn't get away--thus increasing chances of a full meal and another generation.
That someone would choose to use an inefficient method seems a different story all together. And yes, commercial farming of animals sometimes has less than savoury kill practices, but for those of you equating the two, don't assume that everyone, particularly Serious Eaters, either condone those practices or purchase meat from factory farms.
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10lbs of onions in a two person house! What to do?
Posted by BananaMonkey, November 14, 2009 at 3:00 PM
Where have 'comments we have know and love" gone?
Posted by BananaMonkey, November 13, 2009 at 5:38 PM
Small top sirloin roast--cooking method question
Posted by BananaMonkey, November 5, 2009 at 10:01 AM
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Recent Comments | Response to Comments
Help! Lamb Shanks--leeks? fennel?
It's not that I don't trust it--I've just not had a lot of experience with fennel--have only rarely eaten it out at restaurants and so I'm not great at imagining different flavour profiles.
I trust the fennel, just not myself!
@CJ--amazing detailed advice, as always. I followed your directions to the letter and my house smells fantastic! Going to chill overnight, skim fat tomorrow and reheat it for Sunday dinner.
Forever Young- Garlic is among 8 "Stay-Young Foods"
SPAM SPAM SPAM SPAM.
T-day Menu Challenge: Give Me a Timeline!
@gatorpam--the search function is borked. once you type into the search bar, you may need to select 'search all of serious eats' from teh drop down menu that appears after the results are shown.
It's a bug the eds are apparently still looking into.
Eating a Fried Fish that's Still Alive
I have to agree that the comparison to animals in the wild isn't totally sound. For one thing, animals in the wild have adapted evolutionarily to kill their food as fast as possible, so that it doesn't get away--thus increasing chances of a full meal and another generation.
That someone would choose to use an inefficient method seems a different story all together. And yes, commercial farming of animals sometimes has less than savoury kill practices, but for those of you equating the two, don't assume that everyone, particularly Serious Eaters, either condone those practices or purchase meat from factory farms.
Favorite SE recipe?
@Cary--thank you thank you thank you for bringing that recipe to my attention! We had the Pepin chicken thighs last night and they were completely awesome. had no idea that sort of yummy crunchy skin was got through such simple methods. Totally putting that one in the arsenal for mid week meals.
Pumpkin Pie Alternatives for Thanksgiving
I gotta say, as someone who grew up only ever eating pumpkin curried with shrimp--sweet pumpkin pie is about the least appetizing thing I can imagine. It might be the only thing that I won't eat even out of politeness.
I don't seem to have this problem with other usually savoury, suddenly sweet (or vice versa) foods...but I cannot abide either the sweetness or texture of pumpkin pie.
I, for one, welcome our non-pumpkin pie overlords.
More is Less at The Oaks Gourmet Market in LA
"exercise in aspirational lifestyle consumption"
genius.
Favorite SE recipe?
ANyone have a link to the Bayless enchilada recipe? The search function is still well and truly borked.
Favorite SE recipe?
@Cary--I have two giant organic thighs defrostign as I type, I am going to try that Pepin recipe tonight!
love this thread.
The Nasty Bits: Turkey Neck Gumbo
@dixiesue--i'm intrigued...care to post a recipe or method?
Thanksgiving Planned Overs
oops! I see you have seen the thread :0)
As for 'planned' overs. I don't do this overmuch, but i like the idea of doing a hash with leftover bird and perhaps incorporating some leftover roasted veggie bits and, obviously taters, as well.
Soup is definitely key. Usually after bird-day and obligatory leftovers the next day, I want to change gears to something light and leafy or spicy--a change from the particular level of savoury most often associated with t-giving. I never think to re-freeze already cooked meat though...Next time I'll definitely get on board with that.
Thanksgiving Planned Overs
Yay Gator Pam! If you've been gone a while (as opposed to just lurking), you might not know that you were missed.
http://www.seriouseats.com/talk/2009/09/whats-for-dinner-tonight-the-comebackgatorpam-edition.html
@pooroldmama is doing a fine job of continuing your 'what's for dinner' posts.
The Nasty Bits: Turkey Neck Gumbo
@gastronomeg--i couldn't agree more. Beyond the creativity and the deliciousness, the writing blows everything else on this site away.
Loads of potatoes
mmmmm...shepherd's pie. I haven't had that in years!
Dec. 5-7 Loner Vacation
@Frosty--dimsum is possible alone, but tough, since everythign comes in three or four pieces, you will be really limited in the number of dishes you can try, unless you make peace with leaving things behind for the sake of variety. I've got no specific recommendations for you, but if it's your first dim sum experience, don't feel pressured. If it's cart service, take your time and don't feel compelled to try everything that looks good the first time it comes around. If it's menu service (especially if it's your first time)--try and find a place with a detailed menu.
SE Contests - If you don't win it, how often do you buy it?
I'm Canadian, so, correct me if I'm wrong, can't win the contests... Boooo....
I ignore all the contest posts, though occasionally take a peek at the recipes. HOnestly, I much prefer recommendations that come in the talk topics from you fine folks, rather than publisher blurbs...
Can I use different milk than condensed?
nooooo to regular milk.....sweetened condensed is EXTREMELY thick, and extremely sweet. Subbing regular milk is disaster waiting to happen. A quick google search yielded the following, but I can't vouch for it's truthiness.
"If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days. "
Have you seen Guy Fieri's latest news?
I am quite sure this is unsolicited and unpaid for spam. Eds, please delete.
Where Does Your Thanksgiving Loyalty Lie?
Sides. My favorite is the day after when a blob of mashed potatoes, a scoop of stuffing, perhaps some roasted onions and carrots, and a few shredded pieces of turkey are dumped, KFC-bowl of sadness style, into a bowl, doused with and obscene amount of gravy, nuked to within an inch of their life, covered in black pepper and eaten...with a spoon.
What to do with roasted Garlic?
@beth1--'fork topping' made me lol
You may consider some compound butter to sit in the fridge, to smear on any other bit of deliciousness throughout the near future, veggies, eggs etc etc etc.
10lbs of onions in a two person house! What to do?
Oh my word...these all look so fantastic. Thanks much all of you!
10lbs of onions in a two person house! What to do?
My house smells soooo good right now. Based on a previous french onion soup thread, I've made the Les Halles cookbook french onion soup (only calls for two ounces of port, and, bonus--bacon!), and carmelized several more onions for use in maple ham, brie, carmelized onion, apple, grilled sandwiches later in the week.
I still have 7 or so largish onions. Clearly, I can just use them in my regular cooking over the next week or so, but I am totally loving these onion heavy recipe ideas.
For those of you who have made an onion tart--care to share a method or recipe?
Ideas to combine russet/sweet potatoes for a good side?
why not just wedge and roast them, or make two types of fries? Rustic but always welcome.
Lobster or King Crab Legs: Which do you prefer?
If we're just going the steamed/butter approach, I may err on the side of king crab, but for a more involved application, like a chinese stir fry with ginger and onions or black bean sauce, it's lobster all the way.
Thanksgiving Menu what is yours?
@ lakeloverHH:
check out Ina Garten's pumpkin roulade with ginger buttercream.. I made it last year. I won't be making another pumpkin dessert other than this one ever again. IT was wonderful! The presentation is impressive and beautiful. The best part was it can be assembled the day before, frozen, and then thawed a bit for Tday. If you do make it, freeze the candied ginger for easier mincing. The recipe says it is "difficult" but it really isn't.
Help! Lamb Shanks--leeks? fennel?
I always season mine with herbs de Provence, garlic, and lemon before braising.
Help! Lamb Shanks--leeks? fennel?
I would do lamb shanks just like veal shanks. Slow braise with stock, mirepoix, fresh herbs, and wine. Serve over polenta or mashed potatoes.
As for the fennel, you could add it to the braising liquid or you can serve it separate as a veg. My sister turned me on to roasting fennel bulbs in olive oil seasoned with S&P. Just cut the bulb into quarters and toss with olive oil. Roast in a hot oven(425F) until tender. Then top with lots of finely grated parmesan cheese and some of your reserved fennel fronds. Bake on high or broil until the cheese turns golden brown. It is a truly unique yet simple veggie side dish.
Help! Lamb Shanks--leeks? fennel?
there is a great lamb shank recipe on food52 that includes fennel, celery root, sun-dried tomatoes, and green olives.
i made it last week & it was divine.
10lbs of onions in a two person house! What to do?
hmm...
Maybe it is because I am close to Georgia, and we tend to get the southern really sweet onions, like Vidalias. But, as long as they truly are sweet onions, I've never had a problem with tears while peeling and slicing/dicing them.
Now yellow onions, spanish onions, white onions, red onions, etc., they all make me well up terribly and the only thing that works for me, though it looks incredibly silly, is to peel and slice/dice them while holding a fresh whole slice of bread between my teeth and dangling it out of my mouth. Supposedly it traps the gasses that cause the tears from hitting your sinuses.
I don't know. It may all be the power of suggestion, and just thinking it would work prevents me from tearing up. But yeah, for any onion other than sweet onions, you'll find me peeling/slicing/dicing them with a slice of fresh bread hanging out of my mouth.
*blush*
10lbs of onions in a two person house! What to do?
Ok, after all of this I'm dying to know what you finally did with all those onions..
100 (okay, 50) Things Restaurant Staffers Should Never Do
lemonfair - totally agree
Favorite SE recipe?
I made the Bayless tacuba style enchiladas tonight because of this thread.
Thanks for the tip. They were great! Green, flavorful, and creamy.
I added a jalapeno to the poblanos, and sprinkled on some green Tabasco Jalapeno sauce for a kick. AWESOME.
I did a 1.5 recipe, so we have plenty of leftovers.
Thanksgiving Menu what is yours?
There will only be four of us, and none of us are huge turkey fans. So dinner will be a little different.
A steak of some sort (or standing rib roast, whatever)
roasted fingerling potatoes
some kind of vegetable
a salad perhaps
pumpkin pie
maybe an apple pie
a bread of some type
Thanksgiving Menu what is yours?
Yum to everyone, and I second the request for @dbcurrie to share some more info about the bubble salad. Sounds like a must-do!
My meal will serve 10 people on Thursday, and then we traditionally do Second Thanksgiving on Friday for all of our friends who are required to spend time with family on actual Thanksgiving Day, but for whom we want to give thanks. That's looking like a group of 14 this year. All food for Second Thanksgiving is leftover from the original meal.
Main Meal:
- Dinner rolls - Cook's Illustrated recipe, the triangle-shaped ones
- Beet salad with feta and cardamom dressing
- Turkey - AB's Good Eats version like some others, but spatchcocked or butterflied - that oven time is too precious!
- Mashed potatoes
- Sweet potatoes with orange juice and Calvados
- Thyme-roasted apples and onions - from Epicurious/Bon Appetit
- Green beans with ginger and soya
- Apple raisin stuffing
- Classic stuffing
- Corn Casserole - a bizarre mix of canned, fresh, and ground corn products that my best friend can't go without on t-giving
- Whole cranberry sauce
- Lots of extra turkey gravy - Cook's Illustrated recipe
Dessert:
- Pumpkin Pie
- French Silk Pie
- Cranberry-Walnut Cobbler
Drinks:
- Spiced cranberry punch - MAKE THIS! http://www.epicurious.com/recipes/food/views/Cranberry-Vodka-Punch-200563 If you like mulled drinks and don't mind getting rather silly, make this sometime this season. It's very strong, but the spices mask the alcohol brilliantly. It's always a huge hit.
- Sparkling juices
- Beer & wine
The Nasty Bits: Turkey Neck Gumbo
I give, I give!!! If being served a juicy, fatty, tasty chicken sausage in my gumbo is the worst thing that happens to me, it’s a pretty good day. I just don’t want you going all healthy on us. Another problem has presented its’ self, I’ve been calling around and I can’t find turkey necks. I’m in Oregon where we’re looking at a cold wet weekend and making gumbo while I nibbled on duck tongue sounded like a hell of a plan. Am I frying the tongues? You bet.
Thanksgiving Menu what is yours?
@dbcurrie: You MUST share more detailed instructions/recipe for the bread "bubble" salad; that sounds like the coolest thing EVER!
Seriously Asian: Thai Curries, Part One: Yellow
ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.
I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.
Seriously Asian: Thai Curries, Part One: Yellow
Hi Dcarl1, there isn't any fish sauce in the curry paste recipes - only shrimp paste or anchovies as a substitute. I'm not sure where you're seeing fish sauce listed as an ingredient in the paste recipe.
Fresh turmeric root is terribly difficult to track down; otherwise I would certainly use it! Also, my palate isn't as sensitive to the "mustiness" that you describe.
Seriously Asian: Thai Curries, Part One: Yellow
Very nice series - I love your writing! A few minor clarifications though...
1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.
2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.
But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!
Thanksgiving Menu what is yours?
We are traveling to TX for the holiday and there will be at least 15 people there. Besides the normal roast turkey, dressing, giblet gravy, mashed potatoes, homemade cranberry sauce, there will be many sides, a few of which will be fruit type salads andlots of delicious vegetables, a few pies plus I will be taking pumpkin squares, cranberry nut bread and a pineapple zuchinni cake. One of our favorite recipes is Paula Deen's Tugboat turnips and another is our TX corn casserole. Someone will make the green bean casserole which I hate and won't eat. I much prefer fresh beans! I am thinking about taking a few new cookie recipes too! These are my grandchildren!
Pumpkin Pie Alternatives for Thanksgiving
Don't forget the citrus! We have big lemon fans in my family and it's really nice after a big meal. I'm making my own meyer lemon curd this year *fingers crossed*.
The Nasty Bits: Turkey Neck Gumbo
NWCajun, I'm still not seeing the problem w/ chicken sausage - if it's appropriately juicy and fatty, with a nicely spiced flavor - well, then I'm happy :) Let me just say that I am not in principle opposed to chicken, just its general application. I don’t think that I’ve had more than one chicken breast in the past 2 years, and that was from a well-raised chicken that I brined myself.
Duck Tongues! Now we're talking. You're deep-frying them, right?
The Nasty Bits: Turkey Neck Gumbo
Chichi, Don’t get me wrong, what you made is definitely a gumbo, I’m sure a damn fine gumbo. While reprimand is too strong a word, I do still want to give you grief about “chicken andouille” . You celebrate the pigs ears, tail and head and then use a chicken based sausage. It just seems incongruous. Love your stuff, just wanted to give you a little shit. By the way, I found a source for duck tongues and hope to eat some this week end. Keep up the good fight, Al W
Favorite SE recipe?
[+1 for Leo Maya's Chicken with Green Sauce]
Thanksgiving Planned Overs
Here's another favorite use for planned over turkey and the stock made from it. Cooked chicken and chicken stock works as well. I found this recipe many years ago in the News-Sun Sentinel.
Fusilli Turkey Recipe
Serves 6
You can substitute fresh spinach for the broccoli rabe
1 TBS olive oil
5 cloves garlic, peeled and cut into slivers
2 red bell peppers, seeded and julienned
1/2 to 1 tsp. hot red pepper flakes
2 cups chopped cooked turkey
1 1/2 cups turkey or chicken stock, warmed
salt and freshly ground black pepper, to taste
12 oz. tri-color fusilli (tri-colored pasta)
2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut into 2" to 3" pieces
freshly grated Parmesan cheese (optional)
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the garlic, red pepper and hot red pepper flakes until the vegetables are starting to brown, 5 to 7 minutes.
Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season with salt and pepper to taste, cover and keep warm over low heat.
Cook the pasta in the boiling water for about 7 minutes; stir in the broccoli rabe leaves and cook for 2 minutes more.
Drain the fusilli and greens and transfer to a serving bowl. Add the sauce and toss well. Serve at once with a bowl of Parmesan.
Dec. 5-7 Loner Vacation
Keeping up with you deli and cheesecake desire, I would say go to Carnegie Deli on 55th and Seventh Avenue. You can have really good sandwiches and really good cheesecake - all in one place. Then, if you feel the need to go to brooklyn - give Junior's cheesecake a try. But I really love Carnegie Deli. Have a great time in NY.
Dec. 5-7 Loner Vacation
Thanks again for the additional comments and after some further review I have replaced Lombardi's with Motorino, scratched King Papaya from Dinner from Sunday Dinner, and have added Minetta Tavern for Dinner on Saturday.
So pretty much Saturday is totally on lockdown so that is 1 day. Basically at this point I am looking at filling Sunday Breakfast and another dinner or lunch. I say either because I am willing to move things around based upon when it is best to hit some restaurants or depending on how early I need to get there.
For Motorino, how hard would it be to get a single spot by myself at lunch on Sunday or Monday? I am willing to move by Shake Shack meal to dinner on Sunday if it would be easier to do Motorino when I know I can get there right when they open on Sunday.
Thanks guys keep up the great work.
T-day Menu Challenge: Give Me a Timeline!
salpico, yes! In my personal handwritten cookbook, I've got menus, timelines and checklists going back to 1970, the year I got married. You'd think after all this experience, I'd be able to do Thanksgiving blindfolded and one-handed. We've had many meals when no one's noticed for 20 minutes that the sweet potatoes are still in the oven, the rolls haven't been put into the breadbasket, the salad's still in the fridge, the Jello hasn't been unmolded, etc.
Recent Posts
10lbs of onions in a two person house! What to do?
Posted by BananaMonkey, November 14, 2009 at 3:00 PM
Where have 'comments we have know and love" gone?
Posted by BananaMonkey, November 13, 2009 at 5:38 PM
Small top sirloin roast--cooking method question
Posted by BananaMonkey, November 5, 2009 at 10:01 AM
Help me understand a confusing Giada salad
Posted by BananaMonkey, November 3, 2009 at 5:59 PM
search function limited to only one page of results?
Posted by BananaMonkey, September 29, 2009 at 4:16 PM
Persian/Palestinian Sauteed Vegetables
Posted by BananaMonkey, September 29, 2009 at 10:46 AM
What's for Dinner Tonight? The 'Come-Back-GatorPam!' Edition.
Posted by BananaMonkey, September 22, 2009 at 11:23 AM
Microplane Zester-why do you hurt me when I love you so much?
Posted by BananaMonkey, September 21, 2009 at 3:31 PM
Serious Efforts: making bread at low temp?
Posted by BananaMonkey, September 17, 2009 at 9:26 AM
Anthropomorphizing my new Mixer: am I alone?
Posted by BananaMonkey, September 12, 2009 at 2:25 PM
One thick halibut steak and no ideas
Posted by BananaMonkey, September 11, 2009 at 4:18 PM
Pizza on the bbq--a sob story and plea for help
Posted by BananaMonkey, September 9, 2009 at 10:32 AM
Can I make beef short ribs ahead of time?
Posted by BananaMonkey, August 20, 2009 at 11:58 AM
Bread Boxes? Do they work? Storage tips for the home breadmaker
Posted by BananaMonkey, August 10, 2009 at 5:38 PM
Favorite foods eaten at the 'wrong' temperatures?
Posted by BananaMonkey, August 7, 2009 at 10:13 AM
2lbs of Lean ground beef and sick of burgers...
Posted by BananaMonkey, August 6, 2009 at 2:44 PM
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It's not that I don't trust it--I've just not had a lot of experience with fennel--have only rarely eaten it out at restaurants and so I'm not great at imagining different flavour profiles.
I trust the fennel, just not myself!
@CJ--amazing detailed advice, as always. I followed your directions to the letter and my house smells fantastic! Going to chill overnight, skim fat tomorrow and reheat it for Sunday dinner.