Chocolate-Cinnamon Swirl Meringues

Also: to ensure perfect grit-free meringue why not heat whites and sugar together over a double bath, henas making a swiss meringue? Or even make an italian meringue if you think adding sugar to unwhipped whites will make danser meringues? I mean, what if the sugar that started to melt in the oven where to solidify before you add it to your whites and form hard clumps? Just a thought

Chocolate-Cinnamon Swirl Meringues

Also: to ensure a perfect grit-free meringue wouldn't ir be easier to heat sugar and whites together on a double bath - aka making a swiss meringue?

Chocolate-Cinnamon Swirl Meringues

Hi Nila! First of all: I love your posts and your aproach to desert!! One curiosity: are you Dutch/do you live in the Netherlands? I see some reference to dutch stuff on your posts but didn't find anything about it in your biography.
Now about the recipe: when you say molasses do you mean stroop? Is 1/4 teaspoon enough to flavour the meringue?

The Lazy Cook's Way to Great Black Beans

In my not so humble "I grew up on beans" opinion black beans cooked without bay leaf is heretic.
But the orange trick is really great. In Brasil se usually add a whole orange (not juiced) with some cloves stuck in to the feijoada. It's subtle but game-changing.
And if you suffer from abdominal disconfort after eating beans do throw away the soaking water, as it's full of fructoligosacharides... They will be paler but a lot easier to digest!

Ideas in Food vs. S'mores: Meet the S'mores Cake

I meant *perfect* not "perecer". Stupid portuguese auto-correct.

Ideas in Food vs. S'mores: Meet the S'mores Cake

I'd appreciate to see some more written about the taste and texture of the componets of the cake, speacially the mousse, which seems to be the most unusual one. I mean, I never heard of blender-mousse, is it airy and bubbly or is it dense and silken? It seems to me more like a ganache... How does dulce de leche contribues to the flavour? Doesn't it turn out too sweet??? While I enjoy the column, I think it's not perecer yet. It feels somewhat as if the authors were holding back a little, worried about writting too much. Don't worry guys, go for it. We are used to Kenji's feet-long pieces and we love them. The more (useful) information, the better!

Sweet Technique: How to Make Italian Meringue

I was wandering what makes italian meringue more stable than swiss, could you explain it? I've always felt they were sort of interchangable given the whites/sugar ratio were the same. Is it not true?

Taste Test: The Best Frozen Puff Pastry

@candide while I surely understand your intentions (we should always try to convince everybody to go the home-made route) I have to say it seems like you're just angry because the food lab doesn't go into the subjects you'd like it to.
This site has an amazing "sweets" page, and there are tons of information there. It's not food-lab-style, but it's there and it's great.
Now, you can't blabe a guy who writes an autoral column for not talking about what you find interesting. It would be like being angry because @Max Falkowitz never gave a recipe for your favourite icecream flavor or because @Joshua Bousel never wrote about that sauce you like so much. @Kenji will only write about stuff he finds interesting and noteworthy, and that might not be the same stuff you or I find.

Stop bitching and go write a blog about how easy it is to make puff-patry.

PS. I make my own puff-patry and don't dry-age beef at home, nor do I intend to, but I still think you're silly, stop overreacting.

Taste Test: The Best Spicy Brown Mustards

Why didn't you taste heinz brand? Isn't it avaliable in the US?

Cooking Fats 101: What Makes Fats and Oils Essential to Cooking

It's such a pitty there will only be one article a week! I'm eager to read it all :)

Can I Substitute Dried Beans for Canned?

Daniel, thank you so much for this article! I've been longing for this information. Being from Brazil I've never considered buying canned or jarred beans, because cooking them from dried has always been a normal, almost daily acativity. Canned beans always grosed me out, big time. I often cook from american sites, and you just made my life a lot easier.

Weekend Baking Project: Brazilian Brigadeiros

Cajuzinhos have always been my favourites! Not too sweet and even easier to make

Licorice: Where to buy and what kind to get?

I haven't spoken dutch in a long time. The correct names are "muntdrop mild zoet" "honingdrop" and "dubbelzoutdrop".

Licorice: Where to buy and what kind to get?

Do make an effort to find some ducth licorice - Drop - it is as good as it gets. I would suggest the classic "middle zoet munt" (coin-shaped, just sligthly salty) someting more exciting like "honing drop" or mint-scented drop, and of course, the adventurous DZ "doubel zout" (duble salt, extremely salty and icky, yet delicious)

Good luck!

Wilted Kale Salad - substitutions

Thanks for the comments and ideas!
I'll definitely try it when it gets colder (it's summer right now). I fell in love with the idea of raw wilted hearty greens.

Marinated Kale and Chickpea Salad With Sumac Onions

Hi Kenji,
Is it possible to use the same strategy of wilting leaves with collard greens? I fell in love with this salad (love onions, love sumac, love chickpeas) but I have never seen kale here in Brazil. Collard greens, on the other hand, are quite abundant.

Salsa verde without tomatillos

I can't find tomatillos anywhere where I live, but i'd really like to try something close to salsa verde. Meybe green tomatoes? I know it wouldn't be traditional, but I'm craving the cinlantro-lime-chilli mixture and I feel like the tomato-based salsa recipes don't really close de deal for me (too tomato-y and not 'fresh' enough). Will green tomatoes still be too tomato-y? Is there a recipe that simply does not call for tomatillos?

This does seem delicious

But THIS has been in my dreams for a while (I love sourcream)

Wilted Kale Salad - substitutions

Hi Seriouseaters.
That's my first post!

I live in Brazil and I have never seen Kale anywhere around here. Collard greens, on the other hand, are quite abundant - and I love then. I don't know if it tastes like collard you guys have in the US (ours is quite bitter and delicious).
I was wondering if it's possible to use the same strategy of wilting kale with olive oil and salt on collard. link text

Will it work? And most important: will it taste good and stay crisp like kale is supposed to do?

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