You are a magician.
I WILL MAKE THIS AND CALL IT GOULASH AND THE GOULASH GUARDIANS CANT STOP ME!
I'm glad someone else brought up the wokmon! Kenji, I was wondering if you'd consider following up with the gentleman who was (is?) going to make it. I backed the project so long ago I've written off hope of ever seeing one... Every few months I remember about it and see another blog post that it's coming soon... Would be a nice follow up if he's willing to discuss it!
I was lucky enough to have made this recipe a few times when Kenji was looking for testers. It makes some damn delicious meatloaf, period - if you follow the recipe. Naturally folks are going to want to substitute out of necessity or family tradition but... Then that's not this recipe, and your results may vary. And that's fine! But then negative comments to Kenji on a recipe that wasn't followed are, to me, very irrational.
FYI - still delicious the one time I made it without the Marmite, but it's nice if you have it.
Sounds like you had a rougher go with it than my wife. For her, it was her fasting blood glucose first thing in the morning... They wanted it below 90, she was around 93-94 most mornings. During the day her numbers 2 hours after meals was always fine. She went on a low-dose insulin before bed, but otherwise ate fairly normally. She may have snuck an occasional DQ Blizzard when her sugar was on the low side. :)
Awesome. One of those "why didn't anyone think of that" strokes of genius.
Happy New Year! Your recipes are great - delicious, and they get me to break out from my usual kitchen crutches! Thanks.
Tahini aside, this is a stones throw from thinning out some hummus and tossing it with pasta for a no-effort meal... Good idea or bad idea?
The good thing about following you on Twitter is that I knew this recipe was coming, so I ordered a pressure cooker in time to arrive before the blizzard. I know what I'll be doing tomorrow...
Just wanted to say I tried this for the first time at our local Thai joint tonight and holy crap was it delicious. Definitely something I'll try to concoct at home...
@kenji- fully expecting a dry-brined, aged, sous-vided hunk of beef thrown on a vertical spit to get crispy, carved and griddled to order with onions and homemade cheese sauce. Don't let me down. :)
If I could have one food for the rest of my life... It might be this.
I've had this at multiple diners in CT, so I never knew it to be all that rare! I agree they are delicious though and I'm more than likely to order it when on the menu.
GET IN MY BELLY!
As it turns out, we were planning on something similar for dinner tonight due to influx of snap peas from local CSA. Picked up some flap meat (YUM)... looked for oyster sauce and Shaoxing wine... yeah I struck out there and resorted to the jarred stir fry sauce that looked least bad. So, no - I didn't make the recipe as written. BUT - I did get to use my wok for the first time, tried new techniques, found out that my grill burner isn't nearly hot enough to stir fry with, still managed to pull it all together when I moved the wok to the gas stove, it was still delicious, and we used up those snap peas. So now I'll be ready for next time when I actually make the recipe. :)
I'll take a dozen.
Smoked Brisket... and British Racing Green, obvi. :)
Cherry tomatoes, garlic, parsley, Olive oil, parm.
Last week it was up to me to grill some nice NY Strips... I blasted the grill and cooked the ever living shit out of them... Tonight I had to do it all over again, but I armed myself with a proper thermometer, did the reverse sear, and did those NY Strips justice.
I wish you well Robyn. I'm not okay with this, but I wish you well!
If I lived in Atlanta I'd weigh 900lbs and have type-hamburger blood but damn if I wouldn't be happy to have these burgers.
Looks simple and delicious... Can't wait to start using my wok when we move... Hooray gas stove!
At my local place, it's Prik Klea... But I've had nearly the whole menu and nothing has disappointed!
I'm very lucky that my little Italian grandma and my little Italian mom made it from scratch fairly frequently.
Too awesome. Nice work Adam!