Jane & Michael Stern are really delightful writers and personalities. Their knowledge and passion really are infectious.
@Stella, great point. The pies I was making were all fruit pies (cherry, blueberry, and apple). I was always frustrated that the top would get *really* brown (okay, burnt) and the bottom just never seemed to crisp up - I ended up having to just foil over the top and it was a big schmagoo. Good reminder about how custard pies like gentle heat. Thanks!
Vindicated! Last Thanksgiving I just threw my hands up in the air and made all the pies in disposable tins because I didn't feel like dealing with it, and they had the best bottom crusts I've ever made. But since then I've read SO. MANY. ARTICLES. that claimed Pyrex was the best heat conductor there is. I would read it and think to myself, "wait, how can glass be a better heat conductor than aluminum? Is that possible?" And I'd scratch my head and think, "well, they must know, they write food stuff."
That is absolutely gorgeous, and I especially like how it concentrates the crust at the top, which is the better of the two crusts, in my opinion. (Okay, maybe it's because no matter what I do I can't get a crisp bottom crust).
I loved reading this. I genuinely enjoy making pie crust by hand: I'm not a professional, so I don't have to pump out crusts quickly or anything, and I like the way they turn out. For some reason I've never been able to get the hang of crusts using food processors (I even messed up Kenji's foolproof crust somehow). This article reminded me that I don't suck; I used to make incredible pies when I did the crusts by hand. So this has inspired me to relax and give it a go again. Thanks, Stella!
Just made this for the first time tonight. It's firming up in the freezer, but the "soft serve" consistency stuff that I licked off the paddle was absolutely incredible. Great recipe!
This is absolutely fantastic. Love it!
This was fantastic.
I too grew up on chipped beef - but mine was Stouffer's (and I always had mine over regular un-toasted white bread, for the extra squish factor). I cracked myself up reading this as I thought to myself, "Hmm, this Buddig and sour cream version sounds fancy."
I loved reading this - and the rest of this series. Love the inclusion of longer, more reflective pieces.
This article is absolutely fantastic. I've been annoyed in the last few years by some masculinist attachment to science in cooking, with less attention given to, you know, the practicalities and taste of the food. I knew I could count on you, Kenji, to highlight what's always been the case - science isn't the end in itself, but rather a means to an end: delicious food.
Ugh, I meant Maggi! Autocorrect, grrr.
Sometimes I just need some full-fat cottage cheese with Maggie sauce all over it. Gah, so good.
@foodandscience, yep, Kopps' custard actually is better, and that wafer cookie is the best thing ever. Hmm, now I wonder if I know you...
Some of my best memories include sitting on the hood of my friend's 20-year old 1974 Mercury Cougar (that we nicknamed "The Battleship") and having a turtle sundae at Gilles. I don't live in Tosa anymore, but when I drive through I have to have one, and it always takes me back.
Seriously. This is not your business, and speaking as a former fat kid, there are better ways to encourage healthy behaviors than going to her parents so they can scold her for sneaking food. Also, this behavior is not all that rare or indicative of major issues.
Also, I don't believe LW for a second that if the kid was skinny, they would still find the sneaking a huge problem. I agree with mcwolfe that it ways more about LW's issues with food than it does with the kid.
Ooh, I will, Znachki. Thanks for the tip; I love Campari!
Man, I miss grapefruit. I can't have it anymore because of some medications I'm taking. Sad face.
Can't stand vodka. Tastes like burning. Anything oaked is a nightmare for my tastebuds. Sambuca. The brandy extended family.
This looks fantastic, but unless I'm nuts, this is listed as "vegetarian" at the top of the post.
I'm allergic to crustaceans. I wonder what else would be good as a possible substitute...
@dhorst, I really feel like Muenster doesn't get the love it deserves. It melts just beautifully, but still gets stretchy, which I love on pizza.
Oh yum! I love simple soups like this- during the winter months here in WI, I sometimes lean toward heavy, fatty, cheesy, casserole-y, meaty stuff, and this really sounds like it would hit the spot. I've got some leftover cooked, shredded collards sitting here all uninspired; I might sub that for the spinach and give it a go.
I might throw some fruit and cinnamon in it, with crumbs on top, and eat it as a coffee cake. But I love coffee cake.
Gah, I'm so late on this, but if anyone's still out there... @Jed, I actually won a Audrey Schloss' _Homemade Soda_ from Serious Eats, (yay, thanks, guys!) and there are great ideas there. It's actually illegal to reproduce the recipes online, right? If so, I will just say that in the cola recipes, they straight-up use Kitchen Bouquet for the caramel color (duh, why didn't I think of that?)
But really, like you say - why try to recreate Coke? Instead, I find myself gravitating toward stuff like coconut milk syrup (coconut milk, sugar, cinnamon); spicy ginger syrup (ginger, sugar, and chile of your choice); and other fruit/spice/herb mixes.
When I'm feeling lazier, I'll just mix the fizzy water with a tablespoon or two of plain old cheapo frozen-from-concentrate can shizz, like pink lemonade or limeade, HFCS and all. What can I say, I'm lazy.
I have a SodaStream; it's really fun to use, but I find myself making my own syrups and stuff to mix with it. This isn't a problem for me, because I'm into that kind of stuff, but my family uniformly hates all of the SodaStream syrups. They taste so... Shasta, you know what I mean?
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