I LOVED this post.
Also, I'm 10^7 curious about the weird "dirge version" of "Girls Just Wanna Have Fun" as sung by Kenji. Would love a video, or for a Serious Eats sing and dance competition.
I recently had some from a Carribean, perhaps Jamaican, hole-in-the-wall type of place in North Miami. From what I could tell, it was made in house and it was delicious! I think cinnamon and nutmeg were present, but it definitely did not leave a chalky residue. Would anyone be able to share or have a good recipe for it that they would like to share with me?
Make a foolproof vegan Hollandaise soon, please?
A pot of oil
I LOVE IT ON PHO! YAY!
How would I enter to possibly win the cookbook?
@Kenji: I halved this recipe and made it in a one and one-half ball mason jar with an immersion blender. It wasn't very thick and was runny.
Would this be able to be made with other types of tofu, such as firm?
Where would be a good place to buy unground pepper from?
If doughnuts count, then doughnuts from Dun-well Doughnuts. If not, then whole wheat bread from a street vendor in Cusco, Peru.
I know this article is a little old, but I went to New Orleans recently and I would recommend Creole Creamery. They make their ice cream and sorbet in the shop in small batches and have a variety of interesting flavors to try, which I like. I think they have about twenty flavors. Although their motto is "Eat Ice Cream. Be Happpy." the product is more like gelato, it is warmer, more concentrated and even make in a Gelat-o-matic. I tried an Absinthe, Oaxaca Chocolate, Gin Fizz, and Champagne Violette flavor. I thought that the flavors varied in sweetness and sugaryness, but not overpoweringly so like many of the common ice creams. I think there was a good degree of flavors, all with different subtleties, but were all very good.
Where can you find it in the Midwest or where is the best sold?
Nickles Maple Twist Rolls!
CHOWEZ hasn't favorited a post yet.