Yea, I'm glad theres a Bourbon St, so that the kind of people who enjoy it have somewhere to be that's away from me.
When I was 5 or 6 years old, my family went on a trip to southern Illinois to visit our extended family there. My aunt suggested a trip to Imo's. To this day, it was the only time I can remember refusing to eat "pizza". I took one bite and started complaining to mom, begging here to get us lunch *ANYWHERE* else. If you have a 5 year old kid refusing to eat your "pizza", then maybe its just straight bad. I can't understand how you, Kenji, liked it, perhaps it was simply wanderlust. Anyway, no, Imos is not good, regardless of whether you call it pizza, nachos, or anything else, its trash. As in, it belongs in the trash and never in someones mouth.
>I'm afraid the first couple slices are always sacrificial
My mandoline has millimeter measurement markers for setting the thickness. Quite useful and no more sacrificial anything once you know the thickness you prefer. I didn't buy the mandoline with that in mind though, in fact I didn't notice those markers for years. Oh those wasted potatoes that could have been chips...
I think you're missing the recipe link...
Does the chewiness of the pizza bianca not mess with the texture of the burger as a whole?
How fitting your name already sounds like "troll". Enjoy your Swanson canned chicken broth.
>The skin of the slow-smoked chicken was pale and flaccid—an undesirable
>trait I usually avoid by using higher heat—but that was of little concern >here, since I was planning to discard it anyway.
Seriously? That is incredibly wasteful and everything that is not serious eats. Clearly, despite its appearance and texture, the skin from a smoked chicken has an incredible amount of flavor. You could easily save it and finish grilling it yakitori style, or bake it in the oven until its crisp. Or barring that, what I do personally, make it into stock. Smoked chicken stock to be exact. And on that note, what are you doing with the bones you pulled the chicken off of? Are you throwing those away too? What a horrible waste. You take the bones, you take the skin, you put them in a pot and cover with water, put it on low and then the next day you have incredible smoked chicken stock.
Please fix this article to avoid instructing people to waste really good food.
I moved from Long Island to SF 10 years ago and it was a great decision. See you at the farmers market at the Ferry building Saturday mornings.
For extruded pastas, I usually use fine ground semolina flour and add about 40% of the weight of the flour in water.
For rolled pasta, I usually use fine ground semolina flour and add about 25% of the weight of flour in whole eggs, 5% of the weight in olive oil, and 10% of the weight in water.
Earlier on in my pizza making days, I would start with a dough ball and pull it out a little bit. If I was making a 16" pizza I'd pull the dough out to maybe 8" then transfer it to a floured peel. Inevitably, some of my pies would get stuck.
Then I started putting some corn meal on the peel along with the flour and that helped. I got a lot less sticking but on wetter doughs I'd still get ones that stick once in a while.
Eventually, I started pulling the dough most of the way to its final size on the bench, with plenty of flour. If I was making a 16" pizza I'd pull it to maybe 14" on the bench. Then transfer it to the peel. This took some work to be able to handle a dough that was already stretched somewhat thin and move it from the bench on to the peel without making any holes in it with my fingers. But, the benefit is that I had a well floured 14" dough round that I could easily pull to 16" on the peel and it wouldn't get stuck, even if I left it on the peel for 5 minutes it wouldn't stick, longer than it takes to cook it.
The reason, I think, is if you pull to 8" on the bench then to 16" on the peel, the only flour/cornmeal keeping it from sticking is what you already had on the peel. As you pull the dough, you make more surface area, and hence you need more flour/cornmeal to keep it from sticking to the peel.
Since I pull the dough to 14" on the bench with plenty of flour, the bottom side is already well floured, and evenly floured. So when I pull it 2 more inches on the peel, I'm not creating that much more surface area and hence the flour on the peel is plenty. Doing it this way, I don't need to use any corn meal. Just a light dusting of flour on the peel and then I'm all set, haven't had a pizza stick in a long time.
By the way, for white pies, I always prefer to use no sauce at all. The lack of sauce lets you add a bit of wetter toppings without sogging up the pizza much. Classic example, clam pies, where the real moisture comes right from the juice of the clams.
Another way I like white pies is to just bake the pie with cheese on top and whatever topping(s), then a minute before the pie is done you can take it out and drizzle cream over the top and pop it back in the oven to let the cream warm up and soak in and spread around.
If you put white sauce on pre-bake, most white sauces will end up soaking all the way into the dough, leaving the dough gummy and the pie lacking a distinct sauce component. Or if the white sauce is thicker then it can tend to dry out during the back and while your dough may not be gummy the pie as a whole won't necessarily end up being saucy.
Can you elaborate on your sauce? Aside from it being white, what is in it? Cream based? Roux based? Nut based?
Anyway, with white pies, you won't have the acidity from tomato sauce so to balance a rich white sauce, fatty cheese and fatty pepperoni, you need acid somewhere. You can use a brined feta to keep the white color of the pie while giving a little acid. Obviously don't go all feta or you'll have a kind of weird pizza. I'd just go mozzarella and provolone as the main cheeses, then crumbles of feta post bake.
>Tritora Salad($10), an unusual combination of fava beans
From the picture, I think you mean chickpeas, and I see greenbeans too.
I attended a college that had a fair share of foreign students. I'm not saying that this happened because the guy was from China, I'm just saying it's an observation.
Yi was peculiar. The fire alarm went off during breakfast. There was Yi, freaking out, standing next to a belt toaster with smoke billowing out of it. Too freaked out to realize that as soon as it started burning, he could have just turned it off.
What did he put in the belt toaster that got stuck and caught fire? An ice cream cone. Why an ice cream cone?
"I wanted a toasted ice cream cone."
Drugs and alcohol were not involved in this.
Great job, Yi. A fantastic memory.
>its hard to really pick fault with a burger that costs a dollar.
>I agree fries may not be anything creative, but I find the standard BK burger to be ok for what it is at a dollar
I think the article is spot on. There is no leeway for Burger King because they've priced this thing at a dollar. The world doesn't need more one dollar burgers. They aren't doing anyone a favor with this, more a disservice.
>It's like MSG, minus the headache.
Serious Eats dispels this urban legend in other articles. I'd suggest to not continue to promote this as the same time.
A Norwalk juicer costs a pretty penny, but will last for decades. If you want to make high quality juices and are willing to pay the price then this is the best home option.
Smoked lasagna, nothing like it. Instead of baking the lasagna in an oven, i get the smoker up to 325 or so and smoke it for a few hours.
I commented on the Deni article but I'm guessing Kenji didn't catch it. You can get this thing much hotter with just a fan blowing on the outside of it. Here was my last comment:
I used to have one of these. Figured out a trick to use. You can put a fan next to the thing with the air blowing at the oven, this cools off the outside casing and causes it to stay on indefinitely. The trick is that you have to be careful about how fast the fan is blowing because as you're cooling the outside, the coil is staying on/hot in an attempt to get it back up to temp, but at the same time, the area between the two coils (where the pizza is cooking) gets ridiculously hot. I've actually straight up burned my pizza beyond recognition in less than maybe 2 minutes, so it definitely takes some fine tuning and trial and error. But try giving that a show, blasting the outside of cooler air to cause the coils to stay on and build up serious heat in the middle.
Ughhh... We need another "cooking star"?
Both Peche and Cochon (restaurant, not butcher) have some great crawfish dishes on the menu and they are about half a mile from there. August had some amazing crawfish agnolotti on the menu when I was there last month, its pricey but the food there is on par with the best restaurants I've ate at anywhere.
Awesome! Thanks much!
I really liked the vegan month this year and last year, and it would be even better if it wasn't a vegan month so much as a vegan and healthy eating section of serious eats, the same way burgers and za are treated. Just my 2 cents.
What about adding vodka to 1% ABV of the sauce and lightly simmering with a tight lid on? Would that not yield the ideal alcohol content more consistently?
And my number 1 tip for going vegan is that you don't need to do it all at once. I started by removing most meats. Then I cut down on my use of dairy. Then I cut fish and seafood. Trying to do that all at once is incredibly challenging, going from a diet where every meal centers around meat to one that always centers around produce. If you switch to a mainly vegan diet over the course of a few weeks to a month then you can get used to it much more easily.