MichaelNatkin’s Profile
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Yaki Onigiri
Not so sure about the advice to leave rice out at room temperature for several hours. The general safety rule is no more than 2 hours in the danger zone from 40-140 degrees F.
Sunday Brunch: St. Louis Gooey Butter Cake
Interesting... I'd never heard of GBC before, and then I happened to see a prepackaged snack of them at Walgreens the other day. I'm not normally tempted by plastic wrapped drug store snacks, but this one was odd enough ("St Louis style Gooey Butter Cake" ?!?) that I was tempted, though I fought it off. Odd to see it here just a couple days later, now I know what it really is. Thank you!
Quesadilla Fritas (Fried Quesadillas) with Pickled Jalapeños, Cilantro, and Chipotle Crema
This same method works awesome with corn tortillas. Frying with enough oil makes all the difference. I've written about it here: http://www.herbivoracious.com/2008/07/quesadilla.html
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Recent Posts
Saag with Kale and Collard Greens
Posted by MichaelNatkin, February 7, 2012 at 10:55 AM
Kala Chana (Black Chickpea Curry)
Posted by MichaelNatkin, February 1, 2012 at 5:55 PM
Quick Marinated Feta with Orange, Mint and Aleppo Pepper
Posted by MichaelNatkin, January 20, 2012 at 9:55 AM
Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika
Posted by MichaelNatkin, January 13, 2012 at 11:55 AM
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Recent Favorites
Seriously Meatless: Fresh Tagliatelle with Green Beans, Rainbow Chard, and Aged Goat Cheese
Posted by MichaelNatkin, August 26, 2009 at 2:00 PM
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Recent Quizzes
MichaelNatkin got 33% correct on How Much Do You Know About Condiments?
Quiz posted by Katie Quinn, February 15, 2010 at 6:30 PM
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Recent Comments
Have You Tried Modernist Cuisine at Home?
Indeed, I'm working my way through MC as well, and am greatly inspired by it. It adds so much context and reliable info to what has been somewhat of a confusing set of resources in the past. Here's my take on the famous MC caramelized carrot soup: http://bit.ly/pFzFsi.
Yaki Onigiri
Not so sure about the advice to leave rice out at room temperature for several hours. The general safety rule is no more than 2 hours in the danger zone from 40-140 degrees F.
Sunday Brunch: St. Louis Gooey Butter Cake
Interesting... I'd never heard of GBC before, and then I happened to see a prepackaged snack of them at Walgreens the other day. I'm not normally tempted by plastic wrapped drug store snacks, but this one was odd enough ("St Louis style Gooey Butter Cake" ?!?) that I was tempted, though I fought it off. Odd to see it here just a couple days later, now I know what it really is. Thank you!
Quesadilla Fritas (Fried Quesadillas) with Pickled Jalapeños, Cilantro, and Chipotle Crema
This same method works awesome with corn tortillas. Frying with enough oil makes all the difference. I've written about it here: http://www.herbivoracious.com/2008/07/quesadilla.html
How to Make Your Own Cocktail Bitters: Krangostura
Good lord. Don't let the idiotic comments get you down, Zach. I was just thinking about learning how to make bitters and was planning to do some research, and you just handed me the keys to the car in one neat, easy to follow post. Thank you!
Maple Syrup Caramels
What is the purpose of step 2? Why wouldn't it work to just stir the cream, butter and salt into the sugar caramel at step 4?
Serious Beer: The Best Pumpkin Ales
I'm a big fan of Lakefront Brewery's pumpkin, from Milwaukee.
No Oven Required: My Peanut Butter Cup Runneth Over
I personally love that slight amount of grit in the Reese's filling. My thought, not yet tried, is to use tapioca maltodextrin to dry up the oiliness of the peanut butter and create a sandy texture. I'd add some finely ground sea salt to it as well.
Seriously Meatless: Polenta with a Leek and Mushroom Ragu
A young, semi-soft pecorino would be superb. The truffle-flecked kind if you are feeling indulgent.
Serious Heat: Obsessed with Gochujang, the Korean Chile Sauce
Love the stuff. It just has so much more flavor than typical hot-sauce bases. I've noticed that affinity for soft-boiled eggs. Here's another dish, with a crispy pancake made from soba noodles.
What Can a Vegetarian Eat at The Bazaar, Jose Andres' Temple of Molecular Gastronomy?
@erOck - yes, they leave the anchovies out when they do a vegetarian version of it.
Keftes De Prasa, the Sephardic-Style Leek Fritters
I don't think they would ever be as crispy in the oven, but they might be ok. Far and away the best way to eat them is out of the frying pan, onto the plate, salt, fork.
Seriously Meatless: Polenta with a Leek and Mushroom Ragu
@akatzman - I've heard good things about the oven technique but never tried it. I see no reason it shouldn't work well, though for me the stovetop technique doesn't seem to be any big deal either. I've never been sure why folks act like it is such a trial.
Mobile Chowdown 3: Seattle vs. Portland Street Food
Great job, Jay! As it happens I'm down in PDX right now and had *two* whiffies pies for dinner last night (a vegetarian empanada with pumpkin and soyrizo) and a raspberry. It was too bad they couldn't make it up for the Chowdown, no doubt they would have been a big contender.
Taste Test: Store-Bought Tofu
@Kenji and the rest of the silken gang -
Ok, I just went and bought three firm silken tofus - Island Springs (Organic), Azumaya (Organic, not labeled firm, just silken, but quite firm), and Mori-Nu Organic Firm (unlike the Mori-Nu non-organic extra firm I used before).
I've got several thoughts.
(1) There is a lot more silken tofu out there then I realized. I've been tofu blind. Probably because I tend to use tofu a lot more in fried applications, and I've always associated silken with soft. But that isn't correct.
(2) The Azumaya was good; I could eat it up plain, no problem - which confirms my thought that I'm not anti-silken :). The Island Spring was slightly sour, but it also expires just a few days from now, which goes back to my point above - you really want tofu that was made as recently as possible.
(3) The Mori-Nu Organic Firm was *much* better than the Mori-Nu Non-Organic Extra Firm. (I wish I could change just one variable, but that is what was available). Downright edible. It definitely has more of a dead, long stored taste than the bright flavor of the Azumaya. But not disgusting. Now I'll have to try and get the other two Mori-Nu's (organic, extra firm and non-organic firm) to see which was the original problem.
Taste Test: Store-Bought Tofu
@dwebs - the only other place I've seen it is Uwajimaya, and that is pretty close to the factory. Uwajimaya also carries Chuminh, another locally produced brand.
Taste Test: Store-Bought Tofu
@Kenji - fair enough. Time permitting, I'll go by Uwajimaya and see what other silken tofus I can scare up and add a note.
Taste Test: Store-Bought Tofu
@steamsoldier - thanks for pointing that out. You are quite right, the Nasoya is organic. I think I actually transposed that detail with the Sun Luck, which appears not to be organic. I will double check tonight and get the article corrected.
@everyone - I've got no problem with soft silken tofu. I like it quite a lot. I've seen no evidence that firm silken tofu is a traditional product, and the Wikipedia page on the topic (http://en.wikipedia.org/wiki/Tofu#Fresh_tofu) seems to concur. And it hardly seems surprising that a shelf-stable product like Mori Nu is not going to be as good as fresh.
Taste Test: Store-Bought Tofu
@all - no slight intended against all of the other Asian cultures in which tofu is made and appreciated! I should have said "In Japan, for example, ...", as indeed there is a deep tradition of wonderful tofu in many other countries.
With regard to the need for a blind taste test, that is a valid point - though honestly it wouldn't have made a difference. I can tell the same-day local product from the grocery brands blindfolded, and that Mori Nu extra firm I would have spit out no matter what. Someone else who genuinely likes tofu, go buy the Mori Bu *extra firm* and tell us what you think. Maybe I'm alone on this one, but I don't think so.
Overall, my biggest two takeaways:
(1) Freshly made local tofu is generally going to stomp any other choice. Freshness counts.
(2) I was surprised there wasn't more difference among the grocery store brands. If you had told me they were all made in the same factory I wouldn't have been surprised at all. All that really made a difference was expiration date / freshness.
Taste Test: Store-Bought Tofu
@franko - I understand silken when it comes to the soft varieties, but the combination of silken + extra firm I found revolting - I wouldn't want it in a soup or anywhere else.
Try Making Refried Beans in a Pressure Cooker
I'm going to stop arguing with you, because you clearly aren't listening. The Bayless and Kennedy fundamental frijoles refritos recipes both start with frijoles de olla, and both proceed to fry the beans. One with onion, one with onion and garlic. Nothing Tex-Mex about it.
Try Making Refried Beans in a Pressure Cooker
You are quite right that there are large regional variations throughout Mexico, which is why I find your original assertion that Mexicans don't use onions or garlic kind of silly. It is going to vary from cook to cook. The recipes I cited from Bayless and Kennedy are not some obscure variation; in both cases I cited their *most fundamental* recipe for refried beans.
(And yes, you are quite correct that refried means well fried, not fried twice. The recipe I've given here doesn't really involve any frying at all, so is quite inauthentic in that way, though plenty tasty.)
Try Making Refried Beans in a Pressure Cooker
@resolutejc - I'm not sure there is a need to be so rude in your comments. I just doubled checked Diana Kennedy (The Cuisines of Mexico), and her basic refried beans recipe calls for onion, and epazote only when using black beans. Then I checked Rick Bayless (Authentic Mexican), and he calls for both onions and garlic, and he also has you soak them overnight.
Try Making Refried Beans in a Pressure Cooker
I'm glad my article has sparked such a discussion! I'm not going to weigh in on the nutrition issue, since it is sure to spark more heat than light.
But with respect to the lard flavor: even though I'm a vegetarian, I actually do know what it tastes like because I've accidentally tasted refried beans with lard in them a few times over the past 25 years, in situations where I was told they were lard free but one bite made obvious that they weren't.
I can understand why people like the flavor, it is certainly very savory. On the other hand, beans without them can be equally, if differently delicious. You can taste the sweet, natural flavor of the beans more clearly. It is good to have a decent quantity of onions and garlic to add complexity though. So I don't think there is only one right way.
To the commenter that suggested epazote, it is fine with me - I love that flavor. AFAIK, it is more typically associated with black beans, but would be delicious with pintos as well. And by the way, this whole same recipe works just fine with black beans.
Fresh Ricotta in Five Minutes or Less
Just tried it; it came out well. Possibly a little more sour than I might like. Did you experiment with the quantity of vinegar to see if you really need the whole 2 tablespoons? In any case, a very efficient method. Good tip about doing the initial separation with a slotted spoon.
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Recent Posts
Saag with Kale and Collard Greens
Posted by MichaelNatkin, February 7, 2012 at 10:55 AM
Kala Chana (Black Chickpea Curry)
Posted by MichaelNatkin, February 1, 2012 at 5:55 PM
Quick Marinated Feta with Orange, Mint and Aleppo Pepper
Posted by MichaelNatkin, January 20, 2012 at 9:55 AM
Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika
Posted by MichaelNatkin, January 13, 2012 at 11:55 AM
Pan-seared Tofu with Apples and Champagne Vinaigrette
Posted by MichaelNatkin, January 4, 2012 at 5:55 PM
Crispy Yuba (Tofu Skin) Rolls
Posted by MichaelNatkin, December 28, 2011 at 1:55 PM
Cheddar and apple panini with rosemary candied pecans
Posted by MichaelNatkin, December 18, 2011 at 7:55 AM
Chocolate-chunk bread pudding
Posted by MichaelNatkin, December 17, 2011 at 1:55 PM
Savory Bread Pudding with Morel Mushrooms
Posted by MichaelNatkin, December 8, 2011 at 7:55 AM
Spicy vegetarian spaghetti alla carbonara
Posted by MichaelNatkin, December 1, 2011 at 10:55 AM
Crostini with Young Pecorino, Grilled Figs, and Arugula Pesto
Posted by MichaelNatkin, November 17, 2011 at 7:55 PM
Polenta with pan-seared porcini
Posted by MichaelNatkin, November 3, 2011 at 12:55 PM
Strata with caramelized onions, mushrooms and smoked mozzarella
Posted by MichaelNatkin, October 21, 2011 at 10:55 AM
Thick and cakey chocolate chip cookies
Posted by MichaelNatkin, October 15, 2011 at 2:55 PM
Larb jackfruit (Lao-Thai salad made vegan with jackfruit)
Posted by MichaelNatkin, September 22, 2011 at 7:55 PM
How to make an umami-packed vegetarian broth
Posted by MichaelNatkin, September 15, 2011 at 6:55 PM
Have you ever heard of winged beans?
Posted by MichaelNatkin, September 10, 2011 at 11:55 AM
Lightly cooked cherry tomato bruschetta with fresh ricotta
Posted by MichaelNatkin, September 2, 2011 at 1:55 PM
Watermelon and sweet onion gazpacho
Posted by MichaelNatkin, August 21, 2011 at 4:55 PM
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Recent Favorites
Seriously Meatless: Fresh Tagliatelle with Green Beans, Rainbow Chard, and Aged Goat Cheese
Posted by MichaelNatkin, August 26, 2009 at 2:00 PM
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Quizzes
MichaelNatkin got 33% correct on How Much Do You Know About Condiments?
Quiz posted by Katie Quinn, February 15, 2010 at 6:30 PM
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About MichaelNatkin
Website: http://herbivoracious.com
Location: Seattle
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Indeed, I'm working my way through MC as well, and am greatly inspired by it. It adds so much context and reliable info to what has been somewhat of a confusing set of resources in the past. Here's my take on the famous MC caramelized carrot soup: http://bit.ly/pFzFsi.