Hello, tomorrow's lunch!
Hahaha I just got the best text from my dad ever. He's making this tonight, and I'm free to clean up on leftovers tomorrow!
Great googly moogly that looks amazing.
The steaks done on the chimney look absolutely perfect. I guess that's gonna be my go to method now.
@yellowrice I need to know more about this chicken fried shrimp, too.
Goddamnit, now I really want a Whopper (with cheese, of course).
@John in Delaware: I only eat neutrinos, but they usually just pass through me like cheap Chinese food.
I'm lucky to have access to an easy supply of pretty decent Mexican-style chorizo (and I live in a small Canadian city), so I'm going to try this chicken-only first, then with chorizo added.
When would you recommend using it? Maybe very gently browning it and reserving it, so you brown the chicken and veg in its fat and some lard?
Best of luck, Max. You'll be missed!
Welp, good thing I bought a lotto ticket today.
Stuff like this is why I never throw out pickle brine.
I came to the article expecting salting and squeezing, and I wasn't disappointed. Looks like a fantastic toppings combo, especially with the feta.
I reckon this might make a pretty nice pasta salad, maybe with some olive oil and additional vinegar.
One of my favourite uses for anchovies is a bit of a guilty pleasure. If I'm opening a tin for a few fillets, whether for a pasta sauce, salad dressing, what have you, is to just have a few of the beautiful lil saltyfishes on crusty bread with a drizzle of their oil. Simple and yet oddly decadent.
I'm a meat lover through and through, but I looooove grilled tofu, too. One of my favourite "burgers" is marinated grilled tofu with grilled peppers, bacon, pepper jack, and a fried egg.
Comments like yours, simon, are why I wish we had a "like" button here.
See "Plum" in the title, see Gritzer's byline, still knew Kenji would be involved.
Mr. Bear deserves, and has earned, better than that treatment.
What beautiful sorcery is this...
I know this is a joke and all, but that actually looks tasty (well, if eaten with a knife and fork).
Years ago when I was running a pub kitchen, I ran a "Nacho Burger" as an occasional special. Burger with cheese sauce, pico de gallo, guacamole, and tortilla strips. It was pretty damn good. I still make it at home sometimes.
Kenji gave instructions for freezing in the main (non-recipe) article:
@Northofboston Admittedly, all my fondue has been in Canada and the States, but I've never heard of dipping the bread in kirsch. Gotta do that next time.
But which one tastes best with peppermint schnapps added?
I grew up in Canada with my (Louisiana-born) dad making CFS on a regular basis. On a recent trip to Texas (my first) I finally had some that was as good as his.
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