Grandma (RIP) used what used to be the common term for Brazil Nuts till she could no longer shop. You want a cringeworthy experience, try going to the store with a 4 foot 8 92 year old woman who ends up berating a store employee that the trail mix she bought has "nigger toes" in it when the label didn't say it did (it did).
So was the improvement preparing the sausages sous-vide worth the effort? Sausages poached simply in beer/onions/.etc. and finished how you please is a time honored and delicious preparation method. I've pondered preparing sausage sous-vide over the last few years now but never did it as I just kept thinking it was unnecessary (like cooking a steak for 1-2 sous-vide) unless it was a particularly delicate sausage.
Occasionally I'll make microwaved poverty chos. Wheat Thins + American Cheese + Few squirts of hot sauce... Garnished with dill pickle slices
Your ideas are intriguing to me and I wish to subscribe to your newsletter.
@Ananonnie Of course. This is just another case of generating a overly sensationalist title for an article to generate clicks.
Us too RobynB. I place an order with Rancho Gordo once every couple months and always have a pot cooking up of some delicious variety every Sunday for use all week. Healthy and delicious and its a fun to work your way through all the interesting varieties you've never tried.
The Rancho Gordo crew swears by not soaking at all. Hard boil for 5-10 minutes then simmer.
LOL@ round bacon
Made these over the weekend with butterscotch chips after reading Kimboinatl's comment. Big hit. I like the caramel idea as well. The cookies tasted on the sweet side just out of the oven, but after cooling they weren't cloying at all. They came out crisp yet chewy my favorite texture for cookies. Super easy to whip up a batch and delicious.
Raisins ruin everything.
This is Kenji's vegan 15-minute creamy tomato soup minus finishing it in the blender.
Is this only for the old model?
Bianco DiNapoli Tomatoes are my go to nowadays. Our local grocery store almost always has them on sale at a really nice price point.
I prefer to use the office microwave to make my fish stock.
@Moosefight Don't forget a random smear of sauce on the cutting board as well. Key
Almost double the $$$ it started at this morning. Good for them.
You'll be missed. You've put out some great stuff on this site. Finally started working my way through your ice cream recipes. I had pretty much given up on homemade ice cream, but your recipes have changed that. Really awesome results. Best of luck on your new adventures.
LOL@restaurants serving caprese in the winter and LOL@those that order it thinking that it is not going to suck.
I skip the black pepper, find it can be too much, just salt is all you need on great tomatoes and cheese IMO.
+1 Burrata. No local mozz here but excellent local burrata is available so it's a no brainer.
The local taqueria by my work makes an excellent crave worthy version. Not too sweet at all, great on a warm day. They add diced cucumber to it in addition to the typical stuff which works well.
Many places add Clamato to the mix. Did you play around with this?
Kitchen Cum Jamming Factory? I guess it didn't take long to get into the West Coast lifestyle.
@Kenji Got it, guess I wasn't paying attention that it was part of a summer series. I know you have that fancy oven on loan, but must admit some of these pizza recipes of late seem primed for cooking directly on the grill method. I'm always amazed at just how great grilled pizzas come out, no fancy equipment needed.
Any summer stone fruit pizza topping recipes in the works?
Putting cheese on a pizza is a Food Lab worthy recipe post? Sounds ok and all, but doesn't really channel the whole "less posts, but more in depth, researched, getting deep into" is our new philosophy the site has been using in its defense in recent times. Anyways Its Friday, time for the weekend and it's mid-summer; sometimes you just got to phone it in.