This is the place where Food in Jars meets Serious Eats. Why subject top quality cheese to industrial preserves when it is a snap to make jams, jellies, conserves, and even mustards from scratch? My late night snack yesterday consisted of thin slices of Parmesan smeared with a lucious balsamic-fig jam. We watched football this fall while enjoying Brie and a hot & spicy tomato jam. Both jams were home-made. My advice: be nice to your cheese, don't stint.
Delicious. I've made plenty of variations on pasta & beans. The combo is one of my favorite, busy-night go-to meals (I keep ample supplies of pre-cooked beans in the freezer.)
25 recipes and SE can only come up with 2 vegetarian?
Thanks, Daniel. You answer some questions I've had for quite some time. I do know (and now I know why) that I prefer knife minced garlic for any quick-sauté applications. I've never tried microplaning garlic, primarily because I fear I'd shear finger tips in the process. But maybe I'll get brave.
I agree! Southern Exposure has a wonderful selection of seeds. That's where I find mine. Field peas are also ridiculously easy to grow: once established, they don't need much by way of water or fertilizer and they're so thick they smother most weeds. Most varieties want to climb but there are a few bush types if space is an issue.
I've gotten around the problem of commercial black-eyed peas by growing my own cowpeas. This year's crop included pink eye and brown crowder. As with just about anything home produced, both of these peas are immensely more flavorful than anything produced on an industrial scale. The brown crowder's are especially earthy, with a lovely, meaty texture. But as an aside, not all field peas (aka cowpeas) are 'crowder' peas, a distinction that becomes clear on examining the peas in their pods.
On further investigation, the problem seems to be that if you try to log onto Ziplist directly, their log on protocol asks for an email address and password. When we log onto Serious Eats, we provide a User ID and a password. Different information, and information that is not compatible with Ziplist. That's why going through our own recipe boxes works whereas the direct log on does not (at least in the case of those without their own, independent Ziplist account).
@Datwheezy: THANKS A MILLION! Your tip worked. Which is good. The directions I got from the Ziplist help staff were so badly written that there was no making heads of tails of them: they directed me to non-existent links, non-existent pages .... no wonder they're going out of business.
After many futile tries to export my recipes I've contacted ziplist support. I hope it works. But this experience has soured me on these third party storage sites. A good, old-fashioned bookmark may be the only reliable way to go. Or paper, which, of course, defeats the whole purpose, which in my mind is to reduce paper.
What a great use for some of the squash heaped in my barn aisle. Thank you, Kenji!
Thanks, Daniel, as someone faced with cracking the durable shells of truly free range hens, it is a challenge to keep the whites completely pure. I have a follow up question though: what happens to the whipped egg whites when baked? Does the presence of fat cause any problems there?
I made this for dinner. It is amazing. The gremolata makes the ordinary ethereal. Love it! Thank you, Kenji!
My time is valuable and I have a ten minute rule (or fifteen, if I'm feeling generous). If the person hasn't shown or contacted me inside that window, I move on: serve dinner, start without, or leave to do something else.
I vote for Joy of Cooking too. Though I rarely open it these days, it was immensely important to me when I first started seriously cooking.
Great explanation! Thanks. Now, to the increased availability of sugar. That actually began to happen much earlier than the 19th century with the intensification of sugar production in the Mediterranean in the 14th century then really taking off in the 17th century when large-scale sugar plantations appeared in the West Indies. This was made possible through the use of slave labor, and sugar accounts for the overwhelming majority of the 10 million enslaved Africans who were forcibly hauled across the Atlantic to the New World. Nowadays, however, most commercial sugar is derived from beets grown in places like North Dakota. Cane sugar is wicked expensive to produce in the absence of forced labor.
It's at this point that I like to toss a bunch of candy to my students and watch then recoil. Sugar has an ugly and brutal history. But man, the beet stuff is great in jelly!
Tortilla press, weighing down the lid of a steamer full of greens. I love my cast iron. If I had to grab one pot and run, this would be it.
I agree with Kenji. It would be useful to run this test on tomatoes that hadn't already been subjected to gassing and or refrigerating.
I gave up on the pressure cooker years ago for the reasons outlined in the article. It didn't produce a superior enough product to justify the extra clean up (let's not forget that pressure cookers have more nooks and crannies to clean than a plain-jane pot). I especially don't like it for beans because of the blow out problem. I'd rather take my time with a long slow cook and get beans that retain their shape. Now, if I were to abandon my vegetarian ways and want to cook a nice elk pot roast, then yep, the pressure cooker would come out of the cupboard.
Jack Rose is amazing: we went in for the whiskey and were bowled over by the food. It is a win-win destination.
@Sobachatina, you are so right. Chickens are the ultimate omnivore. In fact, I tell people that they really don't want to know what my hens eat ...frogs, lizards, dog shit, manure, bugs of all kinds .... HarHarHar!
@monopod, I've got a small flock too, and don't wash my eggs until I use them. When I do, I usually scrub them under warm water with soap. This was the recommendation of a biologist friend/fellow flock keeper.
That's it. I'm buying this book.
Why does Hambone have shaved ankles?