The beauty part is with pork shoulders, no matter how they are cooked they are typically delicious to varying degrees.
For me, pork shoulder turns offs are not cooked till tender regardless if chopped or pulled or cooked so long and pulled so hard it is basically mush. Have to have a mix of meltingly tender and crisp bark or skin. Also I hope we can all agree that slaw is a must, no option there.
When did halibut get so expensive? Even our local California Halibut is shockingly high priced nowadays. If you want Pacific aka Alaskan Halibut you are often paying prime dry aged steak prices.
Recipe looks great.
Same could be said with Canada. Was just up in Vancouver Island and everywhere seemed to have an interesting and often awesome cocktail program partially thanks to the more stringent regulations. My complaint with both locations is many cocktails tend to be on the sweet side.
This makes miss Slice.
These days the fool-proof Pan Pizza recipe is the #1 Kenji pie recipe in our home. It is just so easy for a weeknight or busy weekend. The extra dough ball ends up typically getting baked up as some sort of "focaccia."
Probably wouldn't hurt to headie top these with some wheat germ if your are into that sort of thing.
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.