Genius, my boy, genius!
Kraft sells shakers of orange cheeze dust, it's intended to shake on popcorn and such, but I usually just eat it straight (like a savory Pixie Stix).
You might use that to beef up the cheeze flavor, in addition to the Cheetos.
@Mr. Nick--you forgot "Crazy" in front of that "Cat Lady".
My darling widdle princess would rather lap up a pat of butter than have any catnip. I have baggies of catnip stuffed into the kitchen cupboard...I eagerly await a visit from the DEA.
@meleyna--they can eat pie, corn on the cob, and they can make their own damn burgers.
1. Totally hella-necessary
2. See #1
3. PSA: Kittehs should only enjoy ice cream (or butter, or cheeze) very rarely, and please don't feed them chocolate, anything from the onion family, or any people drugs (unless under the advice of your vet). Kittehs have very different metabolisms than we.
and
4. Given the free use of hands, I'm pretty sure that's a Burmese-Raccoon mix
Help me, Kenji. You're my only hope.
Congrats!
I agree with lemonfair. For a piece that size (and it started out as a raw "fresh ham", correct?) in a slowcooker, you need about 8 hrs (or more).
And, indeed, let it go. It's only food--have a backup plan for your meal, and roll with it.
Try googling this
aguacate relleno de pollo
I *think* that's what you're looking for, but I've never had it. Google translate the recipes, good luck!
Bon chance, Carey!
Writing at warp speed (and writing well) is a fantastic skill. Just don't let anyone try to pay you by the hour, now. ;-)
"a disturbance in the forza as if millions of Italian grandmothers suddenly cried out in terror and were suddenly silenced."
Nahhh, it's just a headache.
@technotica: I've heard that adding salt right before cooking means you're less likely to forget it OR forget that you added it and add it again. It also may be that if you just dump in the salt and walk away, the salt might react with the pan, but I use a stainless steel pot and haven't seen any issues.
Paneer. Or ditch it.
I recently had a 2006 Paolo Bea Sagrantino di Montefalco that nearly stripped the inside of my mouth out--by day 2 and 3 I was hopelessly, recklessly, completely in love.
Note in my wine book--not for impulsive consumption. Plan ahead for one of these beauties.
@pepperhead212---daaaaaaaaaayymmmm, that's a mighty fine green thumb you've got there. Me, I can kill mint. Really.
I hear ya on the hot sauce. Sometimes that vinegar/spice is right (ooh, on fried tomatoes), but there are so many other options.
Sooo...how do you feel about chocolate covered bacon?
I feel pretty meh about balsamic vinegar, it's not as overused as it was, but it still shows up way too often as a glaze or such where it really doesn't need to be and makes everything on your plate taste like balsamic.
You took my flat-leaf parsley, I always have some on hand. I'll go with good ol' black pepper.
@theotherworldly, Are you sure the goose fat hadn't turned peculiar? I've had mine go off, and, trust me, it ain't pretty.
I pretty much haven't met a fat I didn't like, but goose and duck are particular favorites. And butter. Always butter.
Thanks for the doggie smiles! We all need them today.
@FatBaztard--but can you boil water now???
Really useful stuff in here--I love that it goes beyond riesling and gewurtz (not that there's anything wrong with either of those!). I shall be eagerly trying some of the red wine pairing suggestions.
@thebarkingdog--in my local Chinese markets (Boston area) they keep the dried scallops up front in the case with other really special ingredients, like the super-fancy dried mushrooms) I don't usually see them with all of the other dried fishy-things. The bigger they are, the more expensive, but for XO you don't need the super big ones, since everything is all shredded anyway.
I haven't seen them in the Korean- or Japanese-focused markets, though. (Admittedly, I haven't looked since I know where to find them in my C-Mart or Super88).
Homemade XO is the bomb!
January 2011, Chef John at FoodWishes posted stove-top sous vide recipes, with a link to Kenji's beer-cooler sous vide hack. I've been here ever since. And now I have a Sous Vide Supreme.
My first ever post was to Adam's How To Boil Water post.
I see them at whole foods
I have to say, given the sheer cuteness of the googgies in this post, it's astounding that I was most excited by the concept of chocolate-covered bugles.
I need help.
Go Boston! We are one of the top five rudest cities in this great nation.
Don't go messing it up for us, Souza, or I'll steal your parking place-holder and bend your antenna.
Usually lamb for Easter in my house (although I don't really Easter). I do eat a lot of lamb in the regular meal rotation, however, so I'm mixing it up with ham this year.
/begin internet creeper...
Wow, Jed's A-DOR-A-BLE!
/End creeper
So jealous, if I had a bucket list, hitting up ice hotels and ice bars would be top 3 (right after eating fugu and dating Aerosmith)
My beloved blue SE Baggu has gone missing, I think it fell out of my purse :-(
I looked around the serious eats shop and around the website--looks like there aren't any more to be had.
Pleaseee, could you all consider making a new round of bags?
I know I could just get a plain old boring Baggu, but I loved flashing around my SE street cred.
Is there a way to have some different options for printing recipes? I know we can choose image/no image/comments/no comments.
Even without the images, recipes frequently require more than one page of printout.
I've love the option to use half a sheet, or even get an index card size?
Thanks in advance! (If there's a trick I'm missing, I'd love to hear that too)
First, as a Maine native, it's important to say that I'm finally on board with Moxie. Only took 43 years....
So over on Kenji's all sorts of SPAM post, some of us were also dishing on Moxie. I decided to put my big girl pants on and headed out to my Stop and Shop to find that there were only TWO BOTTLES left in the store (now, there's only one...), and NO DIET (I'm suffering along with regular).
Coincidence? Makes me wonder. Fess up, did anyone run out and grab Moxie today?
I'm drinking Fernet and Moxie, and I've got to say, it really hits the spot.
Hello code-elves!
Seems to me like the Featured Talk bug on the home page should update more often: for example the "put an egg on it" post is from late April? At least put the classic "how to boil water" back in there!! ;-)
Given the other dynamic aspects of the home-page, it seems strangely static.
I was reading the new Bon Appetit, and they have some very tasty looking taco recipes (which, I do realize, do NOT require homemade tortillas).
I am tempted to make my own tortillas and I have no problem rolling things out by hand. I do get that the press makes the process much quicker, but do I NEED one?
Like many people, my storage space is at a premium, so I don't want to get a new gadget all willy-nilly and use it only once or twice a year (I'm looking at you, ravioli rolling pin!).
I'm trying to think what else I might use it for, and am coming up short with ideas.
Suggestions?
Note: This recipe will make far more roast pork than you need for the sandwiches. It can be stored in a sealed container in the fridge for up to 5 days.... More
When things got tricky last week, I sought comfort in three stalwarts of hope: my dog, a recipe for my Italian great grandmother's tomato sugo, and wine. The wine I pulled out was from a grape called Sagrantino, grown in an area called Montefalco in Italy's Umbria region. What struck me in reading about Sagrantino was this line in Wine Grapes: "The variety had become almost extinct in the 1960s." Yet here I was with three different bottles at my table. More
A BYOB restaurant is a beautiful thing; it's also fun to get takeout and be able to open wine from your own collection or favorite wine shop. But if Chinese food is on the menu, which bottles should you pop? Depends on if you're eating Mapo tofu or Peking duck, dan dan noodles, dumplings, or delicate seafood preparations. We asked 14 sommeliers for their wine pairing advice. What's the most delicious wine to pair with Chinese food? Here's what they had to say. More
Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal. More
Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment. More
I can think of only a precious few situations when I'd rather have a steak than a fatty, musky lamb chop. Or when I'd rather have a pot roast than a rich, slightly funky braised lamb shank. And when it comes to holiday roasts, the Prime Rib may be the king of the table, but the roasted leg of lamb is his wilder, funner cousin. Here's a guide to buying, seasoning, cooking, and carving lamb. More
When people ask me about why riesling seems so trendy right now, my first answer is that it's delicious, and my second answer is that it's delicious with food. There isn't heavy oak or heavy alcohol to stand in the way of a happy match, and the wine tends to have a delicious herbal and mineral character that makes it a particularly fantastic partner for seafood. Want to try for yourself? What's for dinner tonight? More
Blais has a number of what he calls "impastas" in the book--most are in the "I-wouldn't-mistake-this-for-pasta-any-day" camp. However, the potato "linguine" stands out. He first made the dish on Top Chef Masters (those viewers among us will probably remember the chef-testants doing their best to look cool cooking in bathing suits) and appeared to fool the judges into thinking that the potatoes were indeed freshly made pasta. Indeed, russet potatoes make ideal pasta substitutes, as they are mild in flavor and high in starch. Mingled with chopped conch (or clams), parsley, oregano, and bread crumbs, this "linguine" is more than just a substitute for pasta. More
Filling potato turnovers that reheat easily. More
This pasta dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes with sliced garlic giving every bite a slight spark. More
I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More
Is it spring yet? If you're getting primed for warmer weather, we recommend a little Aperol: it's fruity and fresh like a summer drink, but bracing and bitter like the citrus of winter. If you are looking for ways to use up the last of February's citrus, pairing it with this Italian aperitif is just the ticket. (It's also delicious mixed with a wide range of spirits and liqueurs, or just used to flavor a glass of Prosecco.) Here are 10 delicious cocktail recipes to get you started. More
These mineral-rich, low-alcohol wines are some of the most delicious whites we've ever tasted, especially in the $15 to $25 range. We tried about 45 bottles over the course of the past two months, paying attention to each wine and how it evolved in the glass. Want a cheat sheet? Here are a few of the highlights of our summer of riesling. More
Before anyone comes out and yells at me that "potato salad is pure carbs!" "This is so unhealthy for a vegan!" and other wah wah wah type stuff, lemme just say: potato salad is freaking delicious, and that's all the justification I need, thank you very much. The solution was closer than I thought. More
This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original. More
If you've been 'round these parts a while, you may have heard tales of a dipping sauce so private, so hush-hush, so off-the-map, so mysterious, so Kabbalistic, so covert that it can only be referred to as secret. Thankfully, Diana was kind enough to let the cat out of the bag. Head on over to her Talk thread for the full recipe. More
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or... More
Fuloon in Malden, MA, is probably Boston's most well-known best-kept secret. There are many more great things on the menu (try and stick with things off the Chef's Specialties and Northern/Sichuan sections), but here are a dozen of my favorites to get your started. More
I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More
"I am curious as to why my garlic scampi/snail butter/branzino with garlic and parsley recipes never taste quite right? The garlic is always too harsh, and the rest of the dish is missing that mellow garlic taste and tends to be greasy." The answer, inside. More
A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata. More
The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor. More
Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure. More
This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite. More
This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan peppercorns, garlic, and ginger. More
Stop! Hammer-bear time!
it's important to note that Kenji's "I have a giant slab of meat" face isn't so far off from Hammy's "ooh, I have a bear-lap" face.
Bon chance, Erin!!