I find a sharp cleaver works in place of a pizza wheel. Straight up and down, no sawing. Provided the toppings aren't piled to ridiculous levels, no drag either.
Genuine question - how on earth do you store kimchi so that your whole house is not overtaken by the smell of kimchi? I bought a large plastic tub several weeks ago, once opened - the whole fridge and kitchen was taken over. I transferred to glass mason jars with an old fashioned glass top. I nestled the jar up to a small bowl of baking soda in the fridge.
Nothing helps - I never remember having this problem before. Could it be the kimchi? It was bubbling when I made the transfer.
@Kenji - what about the reverse - starting in a food processor to do some breaking down ,and then finishing with a mortar. I understand your reservations about clean up etc...but do you think it would work?
Oooh! I second Jake's question. Anything you'd suggest as a companion to Jaques, Kenji? (I already have your book).
Is anyone else impressed that Rabi churns out these aggregate posts out day after day? I'm not complaining, I look at every one and generally click on at least one or two recipes - which I presume is the goal. I hope the editorial team will give him a chance to flex his muscles on something more meaty. He's clearly got the discipline and the writing chops.
Also- I really hope a recipe for Indian rice will be forthcoming! I'm salivating.
@CBus_Eater - not stupid - I assume you;re right, but would love some confirmation.
Oil-packed sardines fork crushed with crunchy small diced raw white onion, hot pepper sauce, lime, and if necessary, the barest whisper of ketchup to bring a little sweet balance. On crackers or smooshed on toasted bread.
Best line: "It's a level of variance that a casual drug dealer wouldn't trouble you for..."
Passata? Is that the same as puree?
Oh I dunno, after a few cocktails I can see myself stumbling into the kitchen to enjoy a slice of plain American cheese, straight out of the wrapper.
I always thought that the reason NOT to put oil in your water (or after) was to ensure that the sauce has a better chance of adhering to the pasta after.
This is great writing.
What's the quick release method?
Hmmm...while this looks delicious...wouldn't caramelizing the onions but otherwise following the same recipe also be yummy? Would that have a different name?
These are all great ideas. Thanks all!
I mince a clove of garlic into a paste, then whisk in dijon mustard, white wine vinegar, salt and pepper until it's thick and creamy. Then I add olive oil and finish with a very small amount of maple syrup. It's heavenly.
I like listening to podcasts. Recent favorite is Marc Maron's WTF Podcast--smart interviews with comedians.
Of course...can never go wrong with this.
I know this thread is dead--but I had to comment. I just received an early wedding gift in the mail from a friend who is a skilled woodworker. It's a handmade wooden tortilla press--and it is beyond beautiful and inscribed with a lovely saying on the base. It's made of three different woods and has a lovely handle to work the press. So personal and wonderful and finally explains the rather confusing IM conversation I had with my buddy a month or so ago in which he asked me to detail my method for making tortilla's to ensure that I didn't already have a press.
I haven't tried wild rice, but expect it would be fine.
This is mine.
I second DCarl1's recommendation. I have the same one and love it. Plus, it plays a song when it's done.
How about not renting from racists who blame funny odors on "Asians"?
"the jewelry designer German lady who stayed at our hotel"--holy crud this article is riddled with awkward phrasing...