Saw this on your Instagram last week and have been (not so) patiently waiting for the recipe. Looks amazing.
@pauliegee Mine is email@example.com. I'd greatly appreciate the opportunity to pick your brain if your time allows it. Thanks in advance!
@pauliegee You really are amazing, man. Not only the best pizza I've ever had, but you're an incredible inspiration to me as well (years in banking/tech and finally going to cook for a living... in Baltimore!). Can't wait to visit the new place and bug you for advice.
The La de Pernil from Caracas Arepas Bar in Williamsburg.
@Lorenzo: For me, especially growing up, it was all about the glaze. My dad used to throw together ketchup, molasses, soy, and a ton of other stuff and brush it on there about halfway through cooking and brush it with sauce constantly during the remainder of the cook time. That made a great crust on the outside and an awesome sauce (ha, awesome-sauce) to serve with it.
@Kenji- You're slacking on the recipe link sir! Or maybe I'm just slacking on searching for it...
@Kenji- I'm guessing yours contains almost no binder then?
Sorry for (potentially) an obvious question, but I take it there are not suitable smashing methods for grilling, correct?
@Mike Logue- I see what you did there! :) That's definitely a theme worth exploring.
@IfYouCookIt- We're renting out a large space that's normally used for art shows (20ftx100ft) in mid-October. We'd like to avoid "courses" as much as possible and just serve everything at once. There will be a full bar as well.
@ecca31- I'm really digging that idea. Both of us love Mexican/Latin/South American food (and aren't too shabby at cooking it either). We'll have chaffing dishes and sterno's there.
@heddylamar-- You rock! Oyamel was definitely something I was targeting but some of those others look great as well. For some of these places, is looking like I just left the Smithsonian OK? For dinner, I'll be changing and looking a bit better but during the day, I really don't want to worry about it.
Did you guys test any of these with an actual seafood product to see if the results still held true? Seems odd to taste-test a condiment without the thing it's supposed to be a condiment for.
Great as always, Kenji. Double props for linking to your and Chichi's chicharrones preparation as well!
I'm with Amandarama... Ginger Ale could have been it's own category considering the wide range of ginger-ness even in mass-market brands.
I'm a sucker for cold cheesesteaks (with fried onion, mushroom, ketchup, and provolone). Sometimes I'll get a large one just so I can have the second half straight from the fridge the next day. *insert shameful face here*
Ha! Love the gratuitous Misono shot with the tomato filets. I'm slightly jealous now.
My go-to burger: 80/20 chuck medium rare, chipotle mayo, caramelized onions, and fresh tomato on a butter toasted, good old squishy white bun.
If ramps were included in this, the post would explode into a million tiny pieces of glitter due to the sheer awesomeness that would ensue.
I'm in DE and was planning on going to Victory in Downington, PA this weekend. I think I may change my plans!
As both a peanut butter AND a beer fan, I am slightly disappointed in myself for not making this connection sooner. Now that this travesty has been brought to my attention, I will try my best to right this wrong!
Think this would work with a firm-fleshed fish for those with shellfish allergies? If so, any recommendations?
Try a risotto with wild mushrooms & peas with a brown butter over it. Orrrr... braised kale with roasted pumpkin. Hell, ANYTHING tastes good with scallops! For me, it's all about balancing the sweetness of the scallops with something that is texturally interesting and not so overly punchy in flavor so that it drowns out the star of the plate.
There are links at the beginning of the article.
You need to correct one part: "It has the disadvantage of requiring a blowtorch."
I think you meant "ADVANTAGE of requiring a blowtorch."
Jose Garces has a recipe for braised kale with roasted kobocha squash... ridiculously good:
Does the ring cutter elminate the need for peeling? Instead of peel, then slice, then perfect-ring-cut, couldn't I just slice then ring that bastard?