Being from a Taiwanese family in America, our Thanksgiving tradition included turkey as a nod to where we were now, but the real celebration was around the hot pot with beef, lamb, and all the fixings, with a supremely soothing broth to wash everything down at the end of the meal. We'd have token bits of turkey/potatoes before getting down to business with the hot pot, and save the majority of the turkey for leftovers (turkey congee is pretty darn good).
"you can forget about finding a decent slice though" - Have you tried Arinell's in the Mission?
Agree with @Paul Yee. I understand the direction of the site going away from local-only reviews and such, but I do miss being able to read criticism and compliments from knowledgable food people. Plus Kenji is now in my neighborhood so I'd actually have a chance to visit some of the places he gives a gold star to.
Salmon filets. British racing green please!
Good luck to Carrie, and it seems like Jamie's departure also flew under the radar.
Once this turnover is complete it might be wise to do a quick rundown of the new staff and contributors.
My wife enjoyed the kouign amman at B. Patisserie more than the fabled DKA.
Pre-emptive welcome to the Bay Area! Are you guys planning to open an SE-SF office?
As a followup to your "Home Kitchen tour" series, since I presume that you will be continuing Food Lab work in your new digs, it would be interesting for you to chronicle your thought process as you set up your new kitchen.
Would you use your best olive oil for this, or a more standard cooking one since you're going to infuse your own flavor anyway?
"If there's one thing that could improve the food of 99% of home cooks I've ever met, it's regulating acidity. Everybody knows that salt is key to bringing out the flavor in foods, but acidity is almost as important.
Try this: Season your lentil soup with salt and pepper, and take a sip. Now squeeze a couple lemons into it, whisk it up, and taste again. See what I mean? It not only tastes brighter and fresher, but somehow tastes more lentil-y as well, if lentil-y were a word."
Any chance we could get a Food Lab or Lite article educating home cooks on how to season and acidify their cooking properly? Tackling questions like:
- Which salt should I use for which type of cooking?
- How do I "season to taste" and how often, for different types of cooking?
- How do I know when to use fresh lemon, frozen squeezed lemon juice, lime, white vinegar, etc. to provide acid? How do I know when to use "a couple of lemons" vs 1/2 of one to provide freshness without providing acid taste? Should I use it on all meats, or just fish? All veggies? All stews/soups? What do I do with the leftover lemon to avoid waste?
Seems like a good baseline opportunity to teach folks how to improve all their cooking.
Maybe this was addressed in a previous "day in the life" column - but curious as to your office rules on the refrigerator, since it seems like you have lots of food either made or sent in. No name = fair game? What if Kenji was planning to eat that turchetta sandwich?
On photo #6, did anyone else think that someone was feeding old dead Jeff to Yuba?
Goat brain curry. Surprisingly tasty, kind of like fattier scrambled eggs.
We love mixing TJ's Heritage flakes with TJ's maple pecan granola. It's like our very own more-nutritious version of Honey Bunches of Oats.
- microwaved "baked" potato with a mountain of cheese and bacon bits, and a smoothie to healthy it up.
- cook some dry pasta and mix it with canned clam chowder (to act as the "sauce") and some black pepper. Cans of Progresso from Costco tasted the best.
- Kraft Mac & Cheese bulked up with regular macaroni and more cheese to make 2 meals' worth.
- Costco Tyson chicken nuggets were the easy protein to go alongside pasta or rice.
My wife and I grew up in the South Bay Area, went to school in Berkeley, and have done a few eating trips to NYC. A couple of food items in NYC that we miss and/or make repeat visits to when in NYC since they don't match it here:
- echo the foie gras recommendation
- echo the Russ & Daughters recommendation
- echo the deli recommendation
- Shake Shack - only In'N'Out and Five Guys + major chains here
- the halal chicken and rice cart
- NYC pizza (my wife loves John's Pizzeria)
- Momofuku Ssam Bar
We make smoothies frequently as it's the easiest and least fussy way to get our picky 2-year old boy to get a good veggie intake. We invested in a VitaMix 4 years ago off our wedding registry and it has gotten a great workout since then.
Thanks for the tip on the dates as sweetener. Some other tricks we do:
- Carrots make a healthy addition that doesn't affect flavor too much. Be warned though, our boy has ingested enough carrots to have a little bit of an orange hue to his skin tone so we're dialing it back a bit.
- Costco is an easy source for organic frozen fruit to throw into smoothies.
- In addition to spinach, kale doesn't affect flavor that much either so we pack it in.
- Non-dairy milks don't suffer as much when the smoothie is left out for a little while, and soy milk has more protein than almond milk, so we usually use soy. Sometimes we'll add kefir for additional protein punch.
- Smoothies made for an easy way to get rid of some older (but still good) baby food that our kids weren't eating any more.
The ribs and cornbread are pretty good for a chain - not real bbq, but tasty and tender enough. Never seen a reason to order other dishes.
@Kenji, regarding the microwave method - can you do more than one husk of corn, and if so, how much should the time be tweaked? Thanks!
So what did the liver taste like?
Sounds like you've taken the Holy Grail from Neta (http://newyork.seriouseats.com/2012/05/neta-sushi-japanese-casual-dining-review.html) and given it to Tanoshi?
Our family eats cereal most mornings. After trying just about every box available at Trader Joe's, we've settled on a mix of 1/3 box maple pecan granola with Heritage Flakes as our "virtuous cereal", followed by a bowl of "fun cereal." Fun cereal = Cinnamon Toast Crunch or Peanut Butter Cap'n Crunch. Our toddler son is partial to TJ's Honey Nut O's.
Can this process be combined with the "skillet-broiler" method to make easy home-neapolitan-style pizzas, using less dough?
My toddler son's armpit. He was sick!
Food-wise, some ribeyes.
@Kenji: Couple of questions about thermometer usage. I bought the CDN ProAccurate Quick Read on your recommendation because we couldn't afford the Thermapen, but I've had uneven results with it.
1) Is there an accurate place to take the temperature reading in the steak (smack dab in the middle?), and a more repeatable way to make sure the tip of the thermometer is not poking all the way through to the other side?
2) On the CDN, the temp reading doesn't seem to stabilize but instead keeps climbing 2 degrees each time it refreshes. Is there a better way to get a stable reading on the inside of the steak? Should the temp be taken with the steak out of the hot pan?
@plazmaorb Do you know where the full episodes can be viewed? Thanks!
Blindman121 hasn't written a post yet.
Blindman121 hasn't favorited a post yet.