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CandiRisk

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The Food Lab: The Best Southern Fried Chicken

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.

The Food Lab: The Best Southern Fried Chicken

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.

The Food Lab: How to Make a Burger King-Style Whopper Fit for The King

Sometimes cheese food just hits the spot. I've no problem with it at all on a fast-food style burger.

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

"No me gusta" translates as "it is not pleasing to me" to be literally literal ;-)

Within context, the meaning is understood.

This Week at Serious Eats World Headquarters

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.

The New Rules of Pasta Salad: How to Work With Asian Noodles

Now I have to go back and read the original. I get that weird pasta salad aftertaste too. So I never make it.

The Good Bagel Manifesto

I don't really like bagels (there, I said it), but if I did, I'd hella love caraway seeds on one!

The Food Lab's Definitive Guide to Grilled Steak

@el_duderino, I sure as heck have stood around the sous vide set-up with beers and friends.

What's your point? ;-)

Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño

The only thing wrong with these is that they aren't in my belly!

*Impatiently awaiting fresh corn season*

The Food Lab: How to Prepare Green Spring Produce

@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.

Help Support The Upcoming Food Lab Video Series for Big Prizes!

Ah, the Internet. Where no deed of any kind goes unpunished.

I'll be pitching in my support--Looking forward to the videos!

Do Wheat-Enriched Corn Tortillas Bring Us the Best of Both Worlds?

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.

Children of the Corn: Baby Corn, Demystified

You can get fresh baby corn in most Giant supermarkets and Wegmans.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

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!

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

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!

Use Your Pressure Cooker to Make the World's Fastest, Easiest Chicken Enchiladas

Yay, chicken tacos for lunch this week! (I have nothing against your enchiladas, but I'm on a taco kick!)

In Defense of Bluefish

I love bluefish! Sometimes I just bake it with a little mayo and lemon juice, simple but good.

This Week at Serious Eats World Headquarters

Bon chance, Leandra! Hope your future endeavors are great!

This Week at Serious Eats World Headquarters

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!

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

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.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

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.