Helen Rosner and I must be kindred spirits. I once had 320 cookbooks. I got rid of most of the basic recipe books, but I kept those I love. My favorite cookbook would be 5 pages telling a story of how the recipe came into being then a list of ingredients and general instructions.
Why not add the extra little bit and make a Stuffing Waffle Hot Brown. Add a couple pieces of bacon and tomato and you're there.
I agree with all of the other Southerners here. No sugar in cornbread. I have had the cornbread at Husk and this recipe turns out practically the same result. Just make sure to have the skillet frighteningly hot when adding the bacon fat and batter.
I would probably go with the previously mentioned Joy of Cooking or Julia and Jacques Cooking at Home by Child and Pepin. That one is a fantastic book for teaching the basics of cooking through simple everyday recipes. Plus there's a video series for the whole thing too.
I learned to make gumbo post Paul Prudhomme. I remember reading and hearing rules like, "Good gumbo should be the color of a swamp" and "File, roux, okra - choose two, never use three." So when I make gumbo it has dark brown roux and file powder. It definitely looks like a swamp when it's done.
And as BanannaP warns above, be careful around a pot of roux. It is WAY hotter than boiling water, and it sticks to almost anything.
A very good list. I agree the H&F burger is overhyped at the restaurant, but it is one of the best things to have at Turner Field. They sell way more than 24 without the bullhorn and bells.
I'm reminded of Bill Buford's Heat and his description of the pasta water near the end of a shift at one of Batali's restaurants. Buford declared the last dishes out of the kitchen to be the best. Thanks for the through test.
What about dry ice in vodka? It's not as cold as liquid nitrogen, but it's much colder than vodka from the freezer. It's also easily found and somewhat affordable.
Hurdles?! How do you ever get past the starting line? I think I manage to scoot on one knee more than even trying to run.
Sugar Bear suavely selling Sugar Crisp definitely remains stuck in my head.
However, I really want to know what was going on in the ad agency the day they created the campaign for Kellog's Big Mixx cereal.
Ramen week is killing me. I seem to want ramen every night now. At least my kitchen is smelling good with all the simmering broth.
Stirred in with a little sugar is my normal method. If I'm trying something new, I'll try it straight up, no sugar, crema and all.
Many thanks for avoiding the Serious Eats favorite Slideshow format.
It doesn't work on my Palm Pilot PDA. Oh wait, it's not 1995. With almost all apple devices on the latest OS, but many Android devices using older versions of the OS I see why Apple would be the first choice. It will get to other OS soon enough. For now, iPad it is.
I definitely qualify as a geek. My caffè armamenti:
FrancisFrancis X5 espresso machine
CBTL Americano pod single serve espresso/drip machine in my office
Cuisinart drip maker
Nissan Thermos Bottle Drip Filter
2 Moka pots
La Pavoni grinder
At home I usually use the FrancisFrancis with Counter Culture Espresso Toscano, but the Hario is quickly replacing everything else for drip coffee. The CBTL gets a workout in my office. It seems everyone prefers that to the blah drip that's available.
I know what I'll be making for my Dad's birthday this year. The man can live off of cornbread and buttermilk. A milkshake made of those things seems to be the perfect dessert for him.
Bread is becoming a necessary ingredients in my salads. I love fattoush, panzanella or even just plain buttery croutons in a green salad.
Thanks for these columns Meister. I learn something new in every one. I will be trying the iced americano soon. I'll try the sidecar at home before I nicely ask a not so busy, competent barista for one.
I use my Mom's method. Assembe the sandwich. Lightly coat the outer sides of bread in mayonnaise instead of butter. Cook in a cast iron skillet over medium heat. Press the sandwich often. Maybe it only works with Duke's mayo due to the lack of sugar. I can see other mayos burning too easily.
Caffè italiano all the way for me. Take a break specifically for coffee. Stop what you're doing, go get (or make) an espresso. Enjoy it for that moment, then back to whatever you're doing. It makes taking on an arduous task so much easier. Get away for a moment or two and focus on something besides work. Espresso is perfect for that.
I agree with ag3208. I love Vietnamese/Thai iced coffee with condensed milk. I found a Vietnamese drip maker in an Asian market for a couple of dollars. Pour a shot of condensed milk into a mug and brew right into the mug. Add ice and pour the whole thing into a travel cup or even a plastic bag with a straw.
Why is quoting pH obnoxious? I wish more bottles would have a detailed label like the one pictured. Alcohol percentage can only give you a glimpse into a wine. pH/Acidity sugar/brix can really give one an idea of what to expect in a wine.
I often cook at friend's houses. One such family decided to go vegan late last year. They invited several other friends over one night, and I was to cook. I managed to put together a great vegan meal. At the end of the night, the hosts said to the others, "what did you think of the vegan food?" The guests had never realized it was vegan. They loved everything. Even the die hard meat and potatoes guy loved the food. You're definitely right. With a little planning, shopping and effort in the kitchen, vegan food is delicious.
I have always thought coffee should taste like coffee. Any other flavored beverage associated with coffee should go by another name. Maybe cafzlenut drink or hot vanifee. Then I could order coffee and get coffee.
Charleston, where the pronunciation of Huguenot is most definitely not French.