I am aligned with you in every bagel fact in this article except for two:
1. The order of flavors after everything (with caraway seeds of course):
No other flavors are acceptable. Period. My husband raves about something called Superegg. I don't know what that is.
Plain, scallion, lox, and my super secret favorite: green olive. Pimentos are fine in it as well, but not required. I have turned so many people on to this. On an everything bagel, it will give you an umami bomb of epic proportions. It's especially great if for some reason, you can't do lox.
These sound amazing, I can't wait to try them!
Oh yeah, I noticed the sesame/sesame oil inconsistency--I did add a splash of sesame oil to the dressing and ended up adding the seeds at the end. Still delicious!
I made this for dinner tonight and it was outstanding. The best part was there was still some residue in my spice grinder from when I made the Xian wings last month, so I got a bit of that "licorice" flavor in there was well. While I used this as a side to the beef and broccoli stir fry posted recently, in the future, I'm going to make this a meal. I could see using the sauce and varying the veg/protein too.
Oh how I wish I weren't low-carbing because I want to eat this so badly. I can't wait to try it since it's one of my favorite dim sum treats.
I just made these for the first time, using plain old red pepper flakes because it was too much of a pain to try and get Instacart to find me Thai style. At any rate, to quote George St Geegland & Gil Faizon, "Oh hello."
These are now in the regular rotation of wings. My husband and I eat a keto diet and wings are a staple. I already use the baking powder and salt method to make them in the oven and we just vary our seasonings with our mood. I've made up a big batch of this seasoning now and it's going to get used a lot, I can tell. I'm not worried about the brown sugar with keto since it's such a small amount spread over a batch.
God I love that place so much. This just reminds me I need to get back to SF ASAP and spend every morning at Tartine.
I just made this and OMG. Total mouthgasm. I'm not Korean and haven't eaten a lot of Korean food, but this is now in my regular rotation. DAMN.
My dad used to make a mushroom, green onion and swiss cheese salad with a basic lemon vinaigrette that was amazing.
Crispy fried egg (runny yolk) on top of roasted asparagus topped with shaved Parmigiana Reggiano
I have a giant bottle of Squid fish sauce (the cheap stuff) and a bottle of Red Boat. I can't tell the difference, but I use them interchangeably in everything. That and Maggi are my pumper-uppers to just about anything, Asian themed or not.
These are all standards for me at one of three local Sichuan joints in town. The green beans, fish, ma po and dumplings are my measuring sticks for any Sichuan restaurants. Maybe I'm strange or my places tamp down the spice due to my whiteness, but I just don't find it all that spicy.
Thank Monopod. I'm going to Boulder in a couple of weeks and I'm going to try that sandwich!
I buy the just a handful version of the Simply Almonds, Cashew and Chocolate mix for that very reason. The individual bags are tough to open and I'm lazy enough that I'll give up.
Interesting, if you have a lot of love for Moxie and they're outside of your top 10, then I believe I'm going to really enjoy all of these next time I'm in the ATL. My Moxie experience still has me and the husband talking about how great that burger was nearly two years later.
Haloumi is one of my favorite things. Lately my husband grills it up and tosses it with watermelon and mint for an awesome summer salad.
Breakfast tacos and BBQ! And Frito Salad!? I haven't had that in years! I can't wait to see the recipe this week.
Wow, I didn't even realize I'd followed you since the beginning. It's been fun to watch you over the past 7 years. Can't wait to see what you do in the future as I can tell it's going to be great! Bon voyage and best of luck!
The only books I've cooked from in the last year are his three. Last weekend alone I made his kofta from Jerusalem (which I like better than my Lebanese father's), chicken with lemon, sumac and za'atar from Ottolenghi, the eggplant on the cover of Plenty, and my husband made the fatoush from Jerusalem. We doubled it all and have been eating it all week.
I should branch out and try some of his favorite books, but I just can't quit him right now.
Squee! I just checked the link and the little Japanese market around the corner from my house has them. I'll be checking these out soon.
I'm going to swap out Five Guy's for P Terry's in Austin and do my own taste test when Shake Shack opens later this year. I cannot abide Five Guy's.
I grew up going to the Varsity with my dad, where he always had chili dogs. I hate chili dogs so I always got cheeseburgers. And this is why, while I love my dad dearly, I HATE the Varsity with a passion. That is one terrible burger.
It's a long standing thing in my family that not one of us can cook a pork chop. It's so bad that I don't eat them at all anymore. So I sent this to my mom for her to try and she tried it that night with a heritage breed pork chop from her butcher. She has vowed to never cook a chop another way again, declaring this as the best.
And with that, I think I'm going to give it one more try soon.
When my mom and grandmother make creamed onions, they use jarred. When my friend taught me to make fondue, his family always used jarred onions for that as well. I honestly don't know if I've had any other kind.
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