Fred Rickson

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The Best Salad Spinner

Gee, my pull-cord model is so dated that it wasn't even tested. My bad.....crummy article.

The Best Serrated Bread Knife for Your Kitchen

You must have teeny-tiny knuckles if they didn't hit the cutting board with those grips. You need space to grip a handle.

Why Preserved Lemons Belong on Your Shelf

I put up three gallons of Meyer lemons each year. Kept in an extra fridge in the garage, they are fine for a full year or more. Just don't cheat on the salt as it will continue to dissolve for some time. You want a salt residue at the end.

The Food Lab: Better Channa Masala With a World Tour of Techniques

Cooking with a Catholic friend in Goa one time....he made a channa dal type dish and put a few pork chops into the mix. Now that's some great Indian cooking.

Grilled Shrimp With Garlic and Lemon

Getting Maillard without "heat"

Years ago I found a piece of cast-iron grating with 1/4" spacing between the bars. The bars are 3/32" wide. I heat the iron till nicely hot, remove to a cool spot, and give the shrimp a going over on the piece of grating until they possess a nice array of deep brown grill marks. Then I finish them slowly until lightly cooked; the way we like shrimp.

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

I make furikake, and then put a couple of tablespoons on some steaming pasta, or sushi rice. Works for me.

Easy Dulce de Leche

Folks in Lima, Peru do a case of cans at a time.

The Food Lab Turbo: Why You Should Really Be Grilling Your Cabbage

Well, I don't do cabbage, but I have been grilling 1/4 heads of Iceberg lettuce for wedge salads for many years.

Cheese 101: All About Fresh Milk Cheese

Although not a cheese, there is a small village in Sri Lanka which prides itself on the best yogurt on the island. The fellow at his corner stand takes a flat pot full of buffalo yogurt, with a wide, six inch opening, flips it, and holds the pot upside down to show you how firm and well-made his product is. Bought some every time.

Advice for the beginning of a knife collection

Given how many great knives have become known and available due to the internet, I would not recommend a block set from a single manufacturer. My knife "set" is eclectic because I usually fall in love doing a store demo cut, or cooking with someone, and my brands are from all over the world.

I do have one odd-ball which is among my most used. It is a 10 1/2 inch, heavy, chef's style Mundial from Brazil. My hands are not large, but are meaty, and so I appreciate knuckle clearance and this heavy knife has 1 1/2 " of space. I don't know where or when I bought it, but for rocker chopping it is a dream.

And, I would stick with quality (bought over time if need be). I always laugh when America's Test Kitchen offers a "better deal" than the top choice, but looking a bit you never see one used in their kitchen.

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

Looking at the neatness of the kitchen, I feel deeply ashamed. However, the fridge and freezer doors make me feel good again.

Maintaining a sourdough starter

It will.....keep about a 3/4 Mason jar going....pour out 1/2 for to 3/4 full jar.

Wahoo! Looking for recipes for this ono fish.

Half inch cubes make a great in Hawaiian.

Maintaining a sourdough starter

I keep a 30+ year-old sourdough starter in the fridge in a Mason jar with the lid on lightly. About once a month, if not baking, I pull it out, add two big heaping T of rye flour and enough water to be like thick pancake batter, let it sit out for maybe 20 hours till bubbly....back in fridge. Don't stress about weights or percentages....the first 49ers probably didn't. Good luck.

How to preserve dried New Mexico chiles in Washington state

Living in wet Oregon for 30 years, and growing hot chilies during that time, I offer two caveats. Hung outside, they will rot; hung indoors, your eyes will complain. I built a food dryer, placed in a garage, and lived happily ever after.

Seasonal Baking: What To Make With Meyer Lemons

I'm not trying to be cute, but if you have a tree with 300+ Meyers on it, like we do, the juice freezes very well for later use when the crop is gone.

What Happens When You Order Every Mix-In at Cold Stone Creamery?

Well, it's a good thing you didn't try this in Hawaii where a small cup with two mixes starts at about $ might still be washing dishes.

One Bowl Baking: Easy Boston Brown Bread

Good to see a piece on what, as a kid, my mom called "can bread." I have been making it for about 50 years and, in addition to a killer finger food at parties (folks just say "what is that?" and reach for another piece), it makes the perfect basement for a scoop of quality vanilla ice cream. Thanks.

Taste Test: We Try All of Andrew Zimmern and Pat LaFrieda's Sausages

Well, being pre-cooked, does put them into the Food Network viewer zone, right?

Pantry Essentials: All About Liquid Smoke

I guess, maybe, I must have noticed a residue in the bottles long ago because I just put the little square bottle in the freezer. No residue even for a year or so till time for a new bottle.

High Road Ice Cream Really Is Worth $10 a Pint

In addition to the quality of ingredients, the amount (%) of air, or overrun, is equally important in the final product.

Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil

If you can't find trotters, look for pork neck bones at about $1.00/lb. Two-three pounds works fine.

Food Pimps

Wow, you still watch the Food Network? Verrrrrrrry interesting!

Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil

The ultimate complement

This summer, twice, I made Momofuku ramen for a 75 year old Japanase women who runs the Yellowstone RV park we stay in for the Summer. Each time she thanked me profusely, and said it is "just like in Japan." I use a 12 hour cook time. Neat, huh?


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