Economic consultant in DC with a passion for non-academic and non-desk job things like cooking, mixing cocktails, drinking, design, and most of all, music
Kenji, would shishito peppers be a good sub? I can find them much more easily than Padrón.
I order this all the time at Sichuanese places, and the final products always remain so damn purple! How did yours turn out? When I've made this or similar dishes, the color fades as the eggplant cooks.
I too echo heckler0077's question. Been considering something like this for a while...
Would that the mole took 15 minutes to make...
Damn it! This post made me pull the trigger on a super clean Griswold. Kenji, you'll bankrupt me!
I'm wondering, would raising one leg up somehow enable it to cook faster and therefore to a higher temperature?
So, I followed your spatchcocked recipe last year, with a heritage breed Turkey. As far as I'm concerned it came out great...initially, but most of the other members of my family are obsessively fearful of "raw" poultry, and me telling them that 165º was done did no use, so back in the oven it went to cook more (a verbal fight actually broke out). Any suggestions for how to keep, say, one bit of leg (for myself) less overcooked than the rest?
Awesome, I remember the food there being quite delicious. Any forthcoming SE recipes?
@Scott569, No, I meant uppercase dotted i that exists in Turkish, why I can type with no trouble, it just doesn't display...unless I use the HTML I guess: İ
big +1 to the sucuk suggestion
err, apparently the SE posting thing can't handle the upper case dotted i. No matter, what I meant of course was tantuni!
PS: Food Lab TANTUNİ EDITION, pleeeeaaase?
All I saw was the headline and I thought OH HELL YES. Possibly the greatest egg dish ever
I would imagine this is eaten with sticky rice, no?
PS Kenji: Can we PLEEEEASE have a tantuni food lab?
There's no need for skewers to be trustworthy, they're just plain strips of metal
I'm in Istanbul right now (not my first time here), and 20% fat seems like way too little, based on what I've seen waiting to be cooked, and the finished product in many cases.
Another huge vote for Keren, (Eritrean, which is extremely similar with many identical dishes)
Daiquiri for a short blast of cold, mojito for a longer, drawn-out cool down
Is after-the-fact brown sugar interchangeable with naturally brown sugars like Demerara or Muscovado?
@JacktheBeanstalk - as I understand it, a lot of it has to do with the grind of the knife. If it has a convex grind, as many higher end Japanese gyutous have, food sticks less.
Kenji-san, I'm sure you've mentioned it before, but what cutting board is that?
For anyone in DC who wants to try Lao food, I cannot recommend Bangkok Golden in 7 Corners highly enough - it made the Post's 100 Best Restaurants list this year, and is my favorite place in the entire area. It's the only Lao food between here and New York as far as I can tell.
Talking of Peter Kay, no reference to Hobnobs being "The SAS of biscuits?"