I'm a housewife who got thrown into cooking in the deep end, so I figured I'd learn as much as I can to make it as fun as possible!
I would love to buy bone-in, skin-on chicken breasts! But where can one find them? All of my grocery stores stock several brands and varieties of boneless/skinless chicken breasts, but I have never seen bone-in/skin-on ones. Does one have to find a real butcher shop and special order them?
I've made my own the last few years, with a big bag of beans I got cheap on Amazon... I liked using bourbon, and vodka worked fine, but this last year I used white rum, and it's way too boozy. Oatmeal comes out tasting like alcohol instead of vanilla -- live and learn. Once I'm done with the beans in the alcohol, they go into a jar with white sugar, so I can get at least two uses out of them.
Overall great recipe.
I had the same question as @wingbatwu, so I tried it with both granulated sugar/cornstarch, and with powdered sugar. The powdered sugar version gives a stronger chocolate flavor.
It seems a little thin to me, but that's probably because my previous hot chocolate recipe involves just chopping a chocolate bar into hot milk and adding powdered sugar to taste.
I do recommend adding the mix to your pot of hot milk and whisking it on low heat for a minute or two to really get it all melted and combined.
This is great recipe to have on hand for when you don't have the energy to make fancy hot chocolate. :)
Four Roses is my favorite for making vanilla extract.
I've tried so many pretty-looking dishes that didn't taste good at all that I don't even pay attention to the pictures anymore. A good photographer can make anything look good; it doesn't say anything about the flavor of the food. In fact, I'm probably MORE skeptical if the picture is especially attractive.
I use a combination of whatever's practical at the time.
Last year I converted all of my Christmas baking recipes to weight measures, but I don't think it made my old-standby Christmas cookies any better!
@ Madhu Menon
Why can't you look up the conversions and write it in? That's what I do when I (American) use an international recipe. Most of my volume-to-weight or metric-to-imperial conversions I've just done myself. (Or imperial-to-metric, in some cases.)
The tool is a potato masher; Kenji talks about using it for ground meat here.
And Kenji, what pan is that you're using? The proportions seem unusual; I have a 5-qt skillet, but it's much flatter and wider. I like the taller, narrower version in these pictures.
This looks amazing, except I never keep self-rising flour in the house... I might try cheating with my regular unbleached ap. Great way to use up heavy cream, though!
What recipe is that under the "Sweet, Sweet Sesame" headline?
This is my favorite pancake recipe ever. Flours: half all-purpose and half whole wheat, and buttermilk for the liquid. The whole wheat flour doesn't weigh them down at all, but gives them a more substantial flavor. I don't think I could go back to all white flour.
I have a question about the kneading: lacking a large food processor, what is the best method for combining the ingredients?
I have a stand mixer, but not with a "normal" dough hook (it has two twisty-hooks that twirl around one another; they work but it doesn't seem like the same thing as a Kitchen-Aid dough hook).
I also have a dough whisk; would that approximate the effect if I stir quickly? (I like my cooking to be as much of a workout as possible. :)
Incidentally, said lack of food processor is the only reason I haven't tried the pizza dough recipe yet.
I am sad that the logo is changing. I keep having to squint, otherwise the new one looks like a suitcase. As Stewie said, I don't like change!
Absolutely perfect; this is the cornbread recipe I've been looking for for years. My husband ate about three times the amount he normally does! I can't wait to try it with bacon drippings.
Great, now I'm starving. But this is definitely going on the list of things to try as soon as I get over my fear of cooking with real chilies.
I am also in love with Julia's version. It breaks horribly and looks awful after it's been frozen, but with some heat and vigorous whisking you'll never know the difference. The creaminess of something that has so few ingredients was one of my first epiphanies when I started learning to cook.
Condolences. RIP, Yuba.
This is the perfect Christmas present! I used to love Twix, but all cheap chocolate candy tastes weird to me now - a sour or bitter aftertaste. Now I can have my favorite again! As always, a heartfelt thank you, Kenji. Still anticipating the book(s)!
I have to link to the roasted Brussels sprouts recipe that changed my life. Important: I always used toasted sesame oil instead of peanut or canola - the flavor is amazing!
My old grocery store carried the Famous Chocolate Wafers on the special little shelf for ice cream toppings; check there if you can't find them with regular cookies. Or, chocolate graham crackers make a good chocolate crumb crust!
This is exactly what I've been looking for! My favorite cornbread is from the Jiffy mix, but I wanted a way to make it from scratch. All the "real Southen cornbread" recipes I've tried were too dry and bland, although I'm sure very authentic.
I used to have a potato masher that shape but plastic, and I got rid of it because it wasn't strong enough to squash anything. I usually use my Kwik-Kut chopper for breaking things up in pans and for pureeing tomatoes.
Ditto arbeck's question: is this recipe the long-awaited excuse I need to buy a 12" or 15" cast iron skillet? I just don't see all that fitting in my 10".
Also, just moved from SoCal to Connecticut and am loving the fact that seasons exist here! And temperature variations!
I am always nervous about pumpkin and chocolate combinations; the Pumpkin Spice M&Ms were terrible, but the Pepperidge Farm Pumpkin Spice Milanos were pretty good. The cheesecake flavor might make it a little better.
Great: mere days after we move from California to Connecticut, Kenji starts on the In-N-Out posts. Like the withdrawal wasn't bad enough already. :P
Is it still done to issue invitations with the phrasing "dinner will be served at (time)" or am I remembering that from a really old etiquette book? Presumably, if there was an invitation (even in email or text) that stated, "Come for drinks starting at seven, and dinner will be served at eight," it would imply "whether you're there or not."
Of course, some people will be horribly offended that everyone didn't wait around for them, but that's their problem and unfortunately there's nothing you can do.