@jaycain - One side (I think the small end) is more eye and less cap and the other end has a larger cap compared to the size of the eye. So if you took an entire roast, you would see a small cap on one size and a comparatively larger cap on the other side. Similar to a porterhouse where the tenderloin part get progressively larger.
Two questions: What is the difference/impact when putting the salt on over vs. under the skin? Is under the skin better or more efficient?
Also, you are recommending salting only 12-24 hrs where your prior recipes have had 1-2 days (see spatchcocked turkey recipe - and I've seen up to 3 or 4 days recommended elsewhere). Is there any benefit to going longer than a day or is it "up to 3 days" type thing? Does the length of time depend on whether you salt over or under the skin?
@Daniel Gritzer - crispy fried shallots... now you're talking. The best mashed potatoes at restaurants always come with crispy shallots or frizzled on top.
Man, i would kill for a taylor ham, egg and cheese sandwich right now. The perfect breakfast sandwich.
Toblerone? What are you trick or treating at a Duty Free shop at the airport?
My go-to "cheap" scotch is Bowmore Legend. Astor wine has it at just under $30. A nice, inexpensive Islay for everyday sipping
Five minutes to make this recipe? Are you measuring out 6 ounces with a tear dropper?
@beetee81 - missed that line, thanks.
@Daniel - thanks for the additional details.
Can you give details on how you tasted it? Chunks of it? From the picture it looks like you shredded it on pasta but you don't describe it. Assuming you ate pieces of it and shredded it on pasta, was there a vast difference in scores between the two methods? I recall reading about prior tests tastes noting that the differences were much smaller when not eating it plain.
@Ocean - you mean to tell me you ate your snickers at room temperature? oh the humanity. Just make sure to let the frozen snickers soften for a few minutes or you'll lose a tooth.
*by sous viding
@Kenji - I dig that but the result was a regular ole turkey sandwich. Nothing about it screams club. Its not reinterpreting a classic it using modern techniques, its deviating so far from it that nothing says club. No triple decker, no crunchy bacon. Maybe their starting premise that a turkey club is all about turkey and mayo set them up to fail or maybe the attempt to dramatically reinvent a club in the first place cause this (all a club really needs is a better cooked turkey).
If they "reinterpreted" a burger but sous vide and then searing a slab of filet mignon in bacon fat and covering with mornay sauce and topping it with a crouton (because they always felt a bottom bun "didn't contribute anything great that the other pieces already had" would you still consider that a burger?
@Ocean - not sure why you are their biggest defender but either way, their opinion that "the two things define the turkey club are the turkey and the mayonnaise" make no sense to a rationale observer. If you ask 100 people on the street what in their mind defines a club, probably 99 of them will say three slices of bread and bacon. Turkey and mayo = club? That is like saying cheese and basil = pizza
I woiuld've stuck with a triple-decker, its an iconic part of a club, otherwise you just have a normal turkey sandwich. Maybe rendered bacon and used the fat to fry/griddle the middle slice (and still toast the outside slices) to reinforce the smokey bacon flavor.
I don't like the bread, so I'm going to stop at the boulangerie and pick up a baguette on my way to the restaurant. And now that I think about it, the desserts are blah, so I'll pick up a few pastries too.
Don't forget, @Serious Eats Copy Editor is held against his will, forced to read a website he apparently hates and even forced to comment on articles. The horror he must go through being forced to repeated read these articles instead of navigating to some other site that he would enjoy.
@formz - Yes, lets criticize someone who after spending years chasing his passion and working on his cooking skills and had an ideal of what he was looking for because he didn't pour his "blood, sweat, and tears" into the fucking lighting fixtures. Man, people on this site can be insufferable.
Toaster strudel = sophisticated pop tart. Haven't had one since high school put remember them fondly. Having to position the icing packet just so on the top of the toaster oven to make sure it melted enough to squeeze out and not get too liquidity.
Wait, someone had written about a similar cake in the past? STOP THE PRESSES!!!
Great stuff. I'd be curious to see what happened from month 1-2 (or longer) with the refrigeration. Essentially how long you can reasonably keep a bottle in the fridge with little or no degradation. Also once it starts degrading (whether it is after 2 months or longer), how noticeable is it when mixed in cocktail vs. on its own.
Could you be more pretentious with "cryo-shucked clams?" Great work to make it simple to shuck clams by freezing them but lets drop the corny name and make it sound like a crazy recipe. Its an ingredient and a note on an easy way to shuck it. If you wanted steamed clams would you call it "vaporization cooked clams"?
@OHenn - I noticed few a typos and corrected.
"Throw those bones in your mouth and savor all that delicious, salty, crusty goodness for dessert"
@kmack - so there is a special extra cold refrigerator which stores the milk to be used only for milkshakes and a normal fridge for chocolate milk?
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