Count me as another voice in favor of learning more about chicken-fried shrimp!
@Kenji: Okay, you will never catch me using the s******* word around here again!
I'm making these as we speak. Is the timing in Step 3 correct? It's taking me a lot longer than 6 minutes to brown these puppies on (more or less) all sides.
Mmm! Looks wonderful and can't wait to try it!
Kenji, is that sriracha on your fried eggs? Or something else?
Made this last night, as planned. (I used Lee Kum Kee chili garlic sauce.) It completely blew my wife away, she ADORED it. Thank you!
This looks wonderful, I'm planning on making it tonight for my salmon tataki-loving wife. Question: do you have any recommendations for the chili garlic sauce?
Can I have your recipe for Rick Rolls?
This would be perfect for my famous Chicken Fried Steak Fried Chicken!
Can't wait to try this. I had the same thought about lecithin, too -- I'm wondering if the recipe as-is is so good, you didn't even bother to try it.
I'm curious about this stuff: http://www.kingarthurflour.com/shop/items/snow-white-non-melting-topping-sugar-16-oz
It's powdered sugar that doesn't disappear. The ingredients list doesn't contain cornstarch, but it does contain wheat starch.
Made this tonight, minus the cilantro but otherwise by the book. Wife thought it was perhaps the best soup she'd ever eaten, and she ate so much she got a stomachache.
@the last word: Generally, they don't. What they do sell is something called "Cream of Coconut," which is extremely sweet and is used primarily for mixing drinks.
I'd love to make this for my wife, who adores peanut soups, but she's one of those who doesn't have the gene for appreciating cilantro. Any thoughts as to what might work well here instead?
BobChris, sometimes I think the CI folks and the SE folks are sniffing around each other on a frequent basis. There's a growing list of dishes and techniques that pop up first in one, then in the other, in the span of a few weeks or a couple of months. Aglio e Olio is just the latest; easy-to-peel hard-boiled eggs was on SE and then popped up shortly thereafter in CI; incorporating gelatin into pan sauce to make it restaurant-quality showed up in both places pretty much back-to-back, etc.
"Hershey's Extra Dark" cocoa? I see no such thing listed on the Hershey's website. Do you, by any chance, mean "Hershey's Special Dark" cocoa?
I have my parents' old copy of the first printing of "TREASURY OF GREAT RECIPES," and I adore it. As a child, I loved to make the easier recipes like the Harvey Girl French Toast Santa Fe (which inspired me to read and love the book "Dining By Rail"). I still make, with regularity, the Cold Cucumber Soup (from Scandia), the Boccone Dolce (from Sardi's), and (when I really want to impress) the Baked Alaska. The barbecue sauce recipe that accompanies the Chez Ravine "Western Franks" is still one of my favorites to throw together. And I love to page through it with my daughter, look at the color plates and point out the amazing menus with the prices that would allow her to buy the most sumptuous lobster dinner with one week's allowance.
The one thing that always irritated me about it was that the measurements were not included in the ingredient lists; you had to find them in the body of the recipe instructions. That was especially troublesome when the ingredient would show up in more than one place in the recipe and you had to total all the quantities together and figure out by yourself what you'd need.
Oh, and to answer my own question: NO, you cannot reheat the parmesan cream without it breaking. It's a little like hollandaise.
Well, made this last night for some very demanding eaters, and it was an ENORMOUS hit. (In fact, one of the participants said of the parmesan cream, "Why isn't this served with every meal?" and the others agreed.) As I had a few leftovers, I'll be seeing how well the parmesan cream stands up to a night's refrigeration. THANK YOU, Daniel, for a spectacular recipe that will go right into our "rotation."
You and Daniel need to work side-by-side on a baked ziti recipe. I'm making his ricotta-free version tonight, which sounds marvelous, but I'd love to simplify it if possible using your presoak method. I'm leery of cobbling the two recipes together, though...I'd much rather have you two collaborate and develop the ultimate. (At least, until the next ultimate comes along, a lesson I learned from subscribing to Cook's Illustrated all these years.)
Does anyone happen to know if the parmesan cream can be made ahead of time (say, a few hours beforehand, or a day) and refrigerated, and then warmed up just before serving?
I wonder if olive oil in a sprayer would be a good way to coat these crackers sparingly but evenly.
@CreamyCheese, try http://mouth-full-of-sardines.blogspot.com/ and click on the "sardine list" at the top of the screen. I keep this link on my phone so that when I'm in a store, I can check out the list against whatever the store has and pick a highly-rated one to try. It's just one reviewer's opinion, of course, but he certainly has a wide array of experience.
I ordered the book back in May (from Barnes & Noble), and on the 21st, they sent me an email saying the shipment had been delayed -- no estimated ship date given.
So I'm settling in for what promises to be weeks of delayed gratification, but at least I get to read the excerpts you're posting!
CONGRATULATIONS, Kenji! I've been following you closely ever since your work for CI, and you deserve every bit of praise! There is simply no chef who speaks to me the way you do.
@starbuckscout, that sounds like a pretty ultimate umami bomb!
I don't want to be one of those people who looks at an online recipe and says, "Ooooh, man, that looks GOOD!", but ooooh, man that looks good.
It also matters what *brand* of Kosher salt you use. Diamond and Morton are the two biggest brands by far, but while Morton's are flakes (and thus much more easily compacted), Diamond is still in a crystalline shape. A cup of Morton's salt weighs 8 ounces, but a cup of Diamond only weighs 5 ounces. Cook's Illustrated always specifies Diamond. Make something with Morton by mistake, and the dish will be WAY too salty. Perhaps that's played a role here?