Is there a good substitute for the arrowroot starch? Can I use corn starch?
I bought my first smoker at Home Depot for about $125. It came fully assembled. That was a lot easier than this contraption. But hey--if it works for you, go for it!
Aside from the food, this sounds thoroughly awful. Hey, Kenji: Be sure to visit your doctor as soon as you get home.
Fat is SO important when it comes to sausage making. I learned the hard way, with my first batch of Italian sausage and my first hot dogs. I'm not averse to fat at all, but just didn't realize how much I needed to include. It's true--40 percent fat would make a lovely sausage. Anything less than 20 percent, and you've got a dry stick of meat.
Interesting. While I get that corporate would want to maintain a certain standard across all their stores, I would think they'd encourage a little creativity here and there. After all, that's how the Egg McMuffin and the Big Mac came to be.
Good for this guy, who's willing to keep things going the way they've been for decades.
What, no recipe?
"...if the bagel is hot and fresh out of the oven, butter. If the bagel has had a chance to cool, cream cheese."
I'm the total opposite. I like cream cheese on a hot (or warm) bagel. Butter is best on a cold bagel. To each his own, as my mom would say.
And the best place to get bagels is at home, using the Cook's Illustrated recipe. Been doing it for years.
@Lanier: "...homemade sourdough pancakes, made with a starter that is older than I am, cooked over a wood-burning stove, and served with real butter and maple syrup in the El Dorado National Forest."
Sounds like Heaven.
Dear God, this looks amazing. Thank you, Kenji.
I love this recipe, and I'm really glad it's baked and not deep fried. Don't get me wrong--I love deep-fried food. I just hate the clean-up involved. Can't wait to try it. Thanks, Morgan!
@Kenji: I've got homemade stock that's VERY gelatinous. Do I really need to add the gelatin to it? I'm concerned it's going to end up way too thick.
I toured the US about 8 years ago, and discovered Whataburger when we passed through Texas. I LOVED IT.
Of course, the best eating places were the non-chain, mom-n-pop places. But yes, fast food can do the trick, and you may as well get the best when you can.
Like Whataburger. Yum.
I've been coveting DeBuyer pans for a long time now. Really want to get a set of them.
Love Popeye's Chicken (and their biscuits are to die for!). And I love Shabu!
Morgan, I love you! ;-)
Great tip about bacon grease on potato skins. I discovered that trick a few months back, and it makes an amazing difference. Thanks for sharing this--I think it's going on my list of party foods!
I had my first bialy at Barney Greengrass, sometime around 1980. It was a revelation, toasted with butter. It's a shame you can't get them in the suburbs. I'll have to try making them from scratch.
I've made that red sauce twice. So good. I love recipes that take hours to cook.
(I'm making the incredible Bolognese sauce tomorrow. Thanks, SE!)
Kinchley's is a treasure; great bar pie, and a classic road-house atmosphere, especially at the bar.
But be forewarned: They don't take plastic. Cash only.
I first made the No-Holds-Barred lasagna a year or two ago, and loved it. But what I loved the most about it was the Bolognese, which I've made several times since.
I think this recipe is on the agenda for this weekend.
This looks good, but I do side with the folks who say it should be cooked at a lower temperature for a longer time. I sorta like "falling off the bone," myself. I'm going to give it a try!
Just my two cents: I purchased three Griswold cast iron pans on eBay several years ago. Each is more than 100 years old, and they are my favorite kitchen tools. I highly recommend checking the availability of these great old pieces!
@AndroidUser: "At a restaurant either go to the bar or sit at your table and have a drink."
Some restaurants don't have bars, and others won't seat you until the entire party has arrived. And I agree with most of the folks here: Chronic lateness is a show of disrespect. Hey, everybody gets caught in traffic now and then. But to constantly keep people waiting for you is just plain rude.
@onalark: According to a few different websites, one packet of unflavored gelatin = 2-1/2 teaspoons.
I'm just wondering: If I do use homemade stock (and mine's full of gelatin), would I still need to add the powdered stuff?
This recipe looks really delicious. I must try it soon.
Another vote for Joy of Cooking. My mom had a copy that she had to keep repairing, because it would fall apart. I bought one more than 25 years ago, and have used it a lot.
That being said, I find a subscription to Cook's Illustrated/Cook's Country's websites invaluable. Some of their recipes are complicated, it's true; but I've found them to work every single time.