Could one steam and shock them prior to grilling to cut down the cook time, or would that screw up the texture? This looks great, but the long cooking time (and the expenditure of a bunch of charcoal) kind of makes me leery.
These are amazing when grilled over charcoal; just takes about thirty seconds per side over a medium flame.
Zucchini slices, pan-fried until black, then tossed with penne and far too much romano.
Cute little baby pig.
As inclined as I am to mock this kind of thing, it's actually sort of brilliant. Have to say that $4.50 is pretty expensive for a little screw-on plastic cup, though.
Floofy widdle guinea pigs.
I'm okay with brining pork chops, but personally, I'd go with the, uhm, "dry-brine" method Kenji used in some thanksgiving turkey post. Basically, salt heavily with kosher salt on both sides, and let it sit in the fridge for about six hours. Won't be QUITE as moist as with a wet-brine, but the juice tastes like PIG, rather than brine.
Bacon, onion, mushroom.
Quick addendum, I always forget something--
Any recommendations for a soft-rind cheese with a rind that's actually tasty? While I'll eat a bit of the rind when I try a new cheese, it's usually reminiscent of eating the worm in a bottle of mescal; technically edible, but not pleasant.
Damned fine article, and I'm glad to hear it's going to be a series (looking forward to the Washed Rind article! Fat may be flavor, but stank is, too). Mild, boring-ass brie has been the go-to party cheese for so long, people forget there are tasty alternatives out there. Good call on the Humbolt fog; Cypress Grove makes a fine cheese.
Any favorite ways to cook with the stuff? I usually end up with a few chunks in the fridge after parties, and it often ends up going south before I remember to eat it. Think I might be able to avoid that in the future if I had an option other than "put it on crackers".
Frozen then fried tofu-tots, peanut dipping sauce.
Something called simply "Chicken Noodle" at Dara Thai in Flagstaff, Arizona.
This CLEARLY calls for an in-office test. Preferably with video. Pay-per-view, if you want. I'm pretty sure we'd all pay five bucks a head to watch Kenji get hammered... Twice, since we need a control. For science.
Personally, it sounds like mostly-bunk; as in, might reduce inebriation slightly. Can't say I'd recommend it to anyone, unless their alternate "consume this to be able to drink longer" substance was cocaine. Might make a good slogan-- "Fleischman's; we're safer than cocaine!"
Thanks for the article, it'll help settle an argument I was having a day or two ago. Then again, I was WRONG, so maybe I should pretend I didn't see it...
Quick question-- Friend of mine, cooks for a living, says he was taught that when cooking a large piece of meat (beef roast, leg of lamb), it's important to actually salt it SEVERAL times during cooking; something about how each addition (say, every half hour) of salt drew out more moisture, making it self-basting. Is this complete crap? It sounds like complete crap.
Nifty, and may help step up my policy of "buy whatever looks nifty, regardless of how I'm using it". Love this site, but it makes it harder for me to cook lazy.
@freckle-- Jeez, you okay? Was that your restaurant? Seems like you took it a bit personal.
I generally throw in a fat four-finger pinch of kosher salt (probably about a tablespoon) into my pasta water, but honestly, I have no idea why. Is salting the pasta in the colander/on the plate somehow less effective than salting the water?
Anyway, solid article. I appreciate how SE does the legwork so we lazy schmoes don't have to.
Improving EVERYTHING with ham fat.
No baby vegetables? Scallops in burritos? Wasabi crackers? Am I on the right track here?
For my money, Camarena every time. And @BoltFan, while I adore Cazadores, I can almost never find it for under thirty bucks. But when I do, I stock up.
Crusty bread and stinky, runny cheese.
Gefilte fish, and apologizing to my Christian friends.
The name of the jerky course is "Jerkin' around with Ted".
So... There's that.
Personally, I'd go with the least-fatty cut of veal you can find, and put in more pork fat. "Add more pork fat" is the solution to most of life's problems. Alternately, swap the veal for lamb. I find that when you mix it with beef and pork, the veal gets overpowered; that doesn't happen with lamb.
Good luck! And for the remaining 1%, I'd go with something magical and talking. Griffin, maybe.
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