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Prime standing rib roast!
Flat as a desert
Curly as a poodle
Stuffed, layered, plain
I do love the noodle
Baking frozen pizza with cardboard still attached
As for the liveliness, does this apply to all seafood? The Asian market nearby has some sluggish seafood.
Aaaaaand then you shred your hand removing it from your pocket:
Do the notch cut all at once after halving the citrus, silly.
Thanks for the answer Kenji, great stuff.
Wurst Bar is awesome. Creative and delicious. Great bar, excellent menu concept and execution. Don't miss.
Skillet-fried, double thick, next to some flaky biscuits!
Chiles, sausage, shallot, garlic, broccolini!
Sausage, bacon and giardiniera!
Fernet branca, Red Breast 15, Hendrick's!
Problems recreating this? I've been there!
I had the problems I've seen a few others had, with the result being a eggy soup thing. Not pleasant. I knew that there must be a problem on my end. I tried slooowllly drizzling oil, measuring exactly to the recipe, etc. Nothing worked, cups of oil lost.
Then I changed containers. I used the glass two cup Pyrex measuring cup, perfect results. I was going for a really snug fit and I think that caused a vortex after a certain point of the emulsion that messed it up. A big plus is being able to measure and prepare in the same vessel. Since then I use this recipe frequently and it is another huge endorsement for owning a stick blender. So easy, uses pantry ingredients, forgiving, lot of flavoring options, etc. Basically, I won't doubt Kenji again.
Attempting these tonight. Using the microwave easy lemon curd from thekitchn for half, raspberry custard for the other.
Tried a few times so far, unsuccessful. Begins to emulsify on bottom then breaks shortly after. Thought maybe it meant I had to follow the directions more deliberately. This one, it seems, is hard for me to pull off.
Halved, topped with bacon & blue!
My favorite knife is a hand-me-down, keeps a proper edge though!
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