Oops, clearly I can't read. I skipped that the "Extra crunchy" step of chilling and refrying was optional, so I just followed the recipe, lol.
Excellent! I was not patient so I just fried and finished it in the oven. It passes the fried chicken test by being great cold for breakfast eaten over the sink.
Sometimes cheese food just hits the spot. I've no problem with it at all on a fast-food style burger.
BK is just gross.
This whopper--is a thing of beauty!
"No me gusta" translates as "it is not pleasing to me" to be literally literal ;-)
Within context, the meaning is understood.
Ahhh, I love that dirty water....
@Kenji, I'm with you, man. I wasn't at all homesick over the winter, but MAN I'd like to be home for the summer.
Now I have to go back and read the original. I get that weird pasta salad aftertaste too. So I never make it.
I don't really like bagels (there, I said it), but if I did, I'd hella love caraway seeds on one!
@el_duderino, I sure as heck have stood around the sous vide set-up with beers and friends.
What's your point? ;-)
The only thing wrong with these is that they aren't in my belly!
*Impatiently awaiting fresh corn season*
@Taste Traveller: That was specific to ice baths post-blanching. Next paragraph begins "That book got a lot of things right, but this is not one of them, ..."
Also, I'd ignore that same book's recommendation to aerate wine in a blender. Just, no.
Ah, the Internet. Where no deed of any kind goes unpunished.
I'll be pitching in my support--Looking forward to the videos!
I, too, found the La Tortilla tortillas thick, gummy, and disappointing. I didn't read the bag carefully, so I didn't intend to buy the hybrid ones, I just thought that they looked good. I don't have a problem with all corn tortillas falling apart or anything, so I'll stick to those from now on.
You can get fresh baby corn in most Giant supermarkets and Wegmans.
I've never seen dry ice at a supermarket, and I've lived in Maine, MA, PA, NY (not the city) and MD....
Aw man, I miss Kimball's!
Super good, Kenji. I made it with turkey thighs, and I did remove the skin before cooking. I made the recipe as far as the filling for tacos stage. I have enough sauce leftover to freeze for "even easier" enchiladas some night!
Yay, chicken tacos for lunch this week! (I have nothing against your enchiladas, but I'm on a taco kick!)
I love bluefish! Sometimes I just bake it with a little mayo and lemon juice, simple but good.
Bon chance, Leandra! Hope your future endeavors are great!
Food Lab book: Pre-ordered!
Aww, welcome Shabu!
That Popeye's run must have also been tough on the SE Vegan monthers! Not like they have southern fried cauliflower to offer!
This looks awesome, Kenji.
I use konnyaku a lot, shirataki less often--I started to avoid it when the only type in my supermarket had the Hungry Girl branding--But I'm close enough to H-Mart and Assi to get the real deal now.
I imagine by the end of this month I will be coating my mushroom bacon with this stuff, and then I will disappear into a black hole of umami.
This looks great Kenji, I've been topping my pasta with crunchy fried onions and bread crumbs, which is very good too. Gives some texture.