MikeyyMikeyy

Food Lab Turbo: Munchies Edition

Ann Arbor!!

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.

Do the notch cut all at once after halving the citrus, silly.

Wurst Bar is awesome. Creative and delicious. Great bar, excellent menu concept and execution. Don't miss.

Carbonara!

Chiles, sausage, shallot, garlic, broccolini!

Sausage, bacon and giardiniera!

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.

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.

Ribeye chop

My favorite knife is a hand-me-down, keeps a proper edge though!