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BostonAdam

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The Best Way to Cut a Mango

I cut the lobes off, then cut each one into three pieces lengthwise. To peel them I leave them skin-side down and slide the knife between the skin and the flesh. Usually this results in a nearly perfectly peeled slice. Sometimes a bit of additional cleanup is needed. In any case, it's a safe and effective method and then you can cube the pieces from there. Works really well IMO!

More Than Magic Mushrooms: Playing With Food in Video Games

The Burger Time type game has evolved in the mobile age into a number of very popular food service/assembly games, e.g. Diner Dash or My Coffee Shop. I think they're an important element of the overall universe of food in games.

Why Preserved Lemons Belong on Your Shelf

I've also seen them used in Vietnamese restaurants as the base for salted lemonade, which can be surprisingly refreshing as compared to the fresh version.

Emergency Pancake Syrup, a Simple Hack You'll Actually Use

@gearskin

I think if some store is selling you a product labeled as "maple syrup" that's actually corn syrup, you need to start shopping at a new store. Not sure where you're located but I'm pretty sure that at least in the US and Canada, federal labeling requirements explicitly prohibit that.

Emergency Pancake Syrup, a Simple Hack You'll Actually Use

This looks tasty. Even though I mostly ate Mrs. Butterworth or similar growing up, I am a huge maple fan now. But when I have none on hand I tend to reach for the condensed milk. IMO it has all of the attributes I want from syrup; essentially lots of rich, sugary goodness. Look forward to trying this one out too.

The Food Lab's American Omelettes (and Why You Should Salt Your Eggs in Advance)

@kenji:

"the salt must have time to dissolve and become evenly distributed through the mixture"

I generally season my eggs with soy sauce rather than crystallized salt. Since it's already dissolved, does that mean that soy sauce will not require a 15 minute wait? Or is there some denaturing going on as well that takes some time?


@Blaise Pascal

My wife came home with one of those hinged pans a few weeks ago and made something she called an "omelette" by putting eggs and cheese in only one side and then flipping the thing over. The result was a nicely circular puck of eggs with cheese mixed in. I didn't think that qualified as an omelette so I tried putting eggs in both sides, adding cheese to one side after some cooking had taken place, and then in one quick motion marrying the two halves prior to either completely setting...which naturally resulted in a gigantic mess and my swearing to never touch that piece of crap again.

One Bowl, No Fuss: My Favorite Buttermilk Waffles

@Stella Ah, that's what I get for not reading the recipe first. Thanks for clarifying!

One Bowl, No Fuss: My Favorite Buttermilk Waffles

@Stella Ah, that's what I get for not reading the recipe first. Thanks for clarifying!

One Bowl, No Fuss: My Favorite Buttermilk Waffles

@Stella Ah, that's what I get for not reading the recipe first. Thanks for clarifying!

One Bowl, No Fuss: My Favorite Buttermilk Waffles

So just to confirm, are you saying that given high enough hydration, all waffle recipes could dispense with baking powder/soda and still come out light and fluffy? Kind of mindblowing if so!

Hello, Tamago Kake Gohan, Your Time Has Come

@monopod Another idea: Make some lightly candied nuts with the furikake mixed in. Delicious, if you're into that kind of thing. Probably best to use a simple bonito/sesame/nori version and not one with egg or dried salmon flakes.

Hello, Tamago Kake Gohan, Your Time Has Come

Best late night snack ever. Also good for breakfast. And not bad for lunch :-)

I like to mix in a bit of leftover veg from other projects, if I have some around. Caramelized onions and roasted mushrooms are both especially good IMO. The former, if you add in a bit of mirin with the soy, gives the final product an almost oyaku donburi sort of feel.

Also, unagi sauce, while probably totally gauche, is absolutely delicious with the egg...

Why I Love the Whopper, Mess and All

Sorry to detract from the Whopper, but this part caught my eye:

"... or McDonald's, with its Playlands and Happy Meals and little shortbread cookies ..."

Shortbread cookies?? I had to Google this one to make sure it really is a thing, and -- yes, it really is a thing. Was it only in some parts of the country? I don't recall ever seeing cookies at McDonald's as a kid. (Mid-'80s in Denver.)

Were the cookies truly unavailable in my region or should I add this to the list of parental topics to discuss with my therapist? How dare they deprive me of a potentially delicious end to my feast of McNuggets dipped in honey? (In retrospect, wow. No wonder I was always the fat kid.)

Coffee's Third Wave (Finally) Washes Ashore in Seattle

"Even Starbucks is getting into the spirit."

Unfortunately Starbucks still totally does not get it. Last week I was out of my usual coffee so I bought a bag of one of the single-origin beans from the Reserve. $14.50 for an 8.8oz bag, which is in my opinion somewhat painful. No roast date on the, but an expiration date of October! Opened it up and discovered that the beans had been roasted to at least Full City if not more. Dark and oily, low acid, almost zero nuance. Sad that they can't edit themselves a bit.

How to Cook the Moistest* and Tenderest* Chicken Breasts

You can do better. Take a tip from my mother in law and use a little broth rather than oil. Because health. Make sure to apply very high heat and don't add the chicken until the broth is smoking. And don't even think of removing the chicken from the pan until you get that proper dental floss consistency. Mmm, mmm. (Vent fan highly recommended.)

The Case for Filthy, Sopping-Wet Martinis

I am also an occasional fan of a dirty martini. I think it goes fairly well with snacks before dinner and doesn't completely destroy the palate.

But for me the real eye opener was ditching the olives altogether and making a 2:1 martini with two dashes of orange bitters and a lemon twist. Properly stirred -- i.e. at least 45 seconds so that there is plenty of dilution -- and made with good vermouth (I like Vya dry for this purpose), it's an exceptional drink and finally allowed me to appreciate the martini. Although it's still not something I'll have more than a couple of times a year.

Salumi 101: Your Guide to Italy's Finest Cured Meats

Hm, "traditionally served in slices" doesn't quite work for nduja... might want to refine that definition a bit? I suggest: "delicious salted meat product."

Glad you didn't stick to just pork. Bresaola is quite possibly my favorite thing ever. Well, except for nduja. And prosciutto. And soppressata... All on the same sandwich, please.

By the way, is there any tradition of smoked salame in Italy? The best pepperonis available here in the US, in my opinion, are smoked ones from various purveyors. Curious if that's typical there?

The Best Chocolate Chip Cookies

@peacewing: Perfect for those times when you realize on Thursday that you'll want cookies on Sunday :-)

I'm usually a fan of Kenji's recipes but after trying this one a couple of times and reading all of the comments here I think this is far from perfect. A good recipe should be consistent and repeatable. Perhaps the flavor potential isn't as good, but simpler cookie recipes have a far better chance of success -- probably in the 90s instead of maybe 40s or 50s for this one. I hope Kenji will do some more work to solve these issues.

The Right Way to Sauce Pasta

@wallacegal: Google OXO angled measuring cup.

How to Upgrade Your Kitchen and Save Money at a Restaurant Supply Store

Thank you, BraveUlysses!!! This is a fantastic tip. I drive by my local RD all the time and get all sorts of annoyed by the fact that I can't shop there. Going as soon as my BBQ card arrives.

Spaghetti With Cacio e Pepe Is the Ultimate Roman-Style Midnight Snack

I've solved the clumping cheese problem slightly differently: Grate the cheese into a bowl, and when the pasta is just about finished boiling, add a couple of tablespoons of the pasta water, directly out of the pot and onto the cheese and whisk briefly with a fork or whatever is handy. (It's 2:00 a.m., right?) The cheese will instantly melt and the starch seems to keep everything quite stable. Then I add that slurry to the pasta and proceed with a quick toss. Works great every time.

One-Skillet Korean Nachos Will Shake Up Your Party Menu

@menkey:

"... and Asian pear. The pear is often used in Korean marinades because it contains an enzyme called calpain, which tenderizes the meat while adding sweetness. But if you can't find it, a Bosc pear will do just fine in its place."

I read this as indicating that the Asian pear is the only one with the enzyme. It's a bit confusing because it refers to "the pear" -- which sounds like pears in general -- but then goes on to say "if you can't find it," which brings the reference back to the specific pear already mentioned, thereby making me think that the prior sentence was referring to that specific pear rather than pears in general. But I can see that it could go either way!

One-Skillet Korean Nachos Will Shake Up Your Party Menu

@CiciC

Awesome, thank you! Will be interesting to do a bit of followup research and see if this is truly limited to the Asian pears.

One-Skillet Korean Nachos Will Shake Up Your Party Menu

Sorry, looks like I had a typo in my Google search on the second point. Still not seeing anything about pears though.