I did a search of the topics with several different search variations and didn't quite come up with anything specific enough to be of use so I'm hoping fellow SE'ers can give me a hand here. Last night my youngest son inadvertantly left the fridge door open all night. Wide open. I discovered this when I went into the kitchen approx 11-12 hrs later. Everything in the fridge was warm. Like WARM WARM. The door wasn't ajar so even the glass bottles for condiments felt like they'd been sitting on the counter all night. I threw out all the perishables - dairy (full unopened gallon of milk - oy), meats, etc. - but am wondering about the jars and bottles of condiments. The sauerkraut? Yeah, I threw that. But since this isn't a matter of "do you keep it in the pantry or the fridge" but rather - it was all in the fridge and came up to room temp for quite some time....should I play it safe and toss it all? I have jars of ethnic sauces, jars of pickles, olives, Hawaiian chili pepper water, pickled garlic, char siu sauce, homemade chicken stock, rendered drippings from the Xmas bone-in ribeye roast. I don't want to risk food poisoning (I have Ogilvie Syndrome = very sensitive digestive tract to bacteria) but am cringing at the $ loss here to say the least. Any suggestions or links to a previous Talk topic I may not have found in my initial search are welcome!
Over the last coupla years I'd moved away from cooking whole chickens to pieces/whole cut-up but did notice that when I did purchase whole chickens....the giblets I'd come to expect were dwindling to the point to where I now only find the neck and livers in the cavities. Don't get me wrong - I still dig into the neck and livers....but did I miss a memo somewhere that shunned the addition of the heart and gizzard I so enjoyed? For what it's worth, I generally purchase Foster Farms brand when doing a whole bird.
I love this site and have recommended my sister as well as several friends check it out - and they all loved it! Then the other day I was on the phone with a wireless Carrier rep as I was placing an order for a new cellphone and as we were both killing time, making small talk while waiting for the order to go through...turns out she also had a passion for food. Without hesitation I started gushing about how awesome the SE site was, asked if she'd ever heard of the site. What? No? OMG! You gotta check it out! She was very interested and planned on jumping online as soon as she was done with her shift. That got me to thinking - have any of you ever found yourself in a random conversation with a stranger and suggested they come see all the glory that SE has to offer?
This hearty pasta dish is heavy on mushroom flavor and boasts loads of green onions.
Our guide to throwing the best possible sausage party, complete with straight-up sausage, things stuffed with sausage, and all the condiments you can fit on the table.
The newly minted Sen occupies an ambitiously large space on 21st street in Manhattan. The menu is a congruous blend of traditional and modern: classically prepared sushi and a broader, more eclectic kitchen menu with pan-Asian focus. If the concept sounds less than original, it's worth mentioning that Sen is an offshoot of the nearly two-decades-old Sag Harbor restaurant renowned for their sushi.
This is a post about making breakfast sandwiches with Popeye's biscuits—certainly the finest fast food biscuits available in the greater New York metropolitan area, and arguably the greatest fast food biscuits available anywhere.
Chinese-style barbecue spare ribs are one of the few dishes on the pupu platter that actually have a legitimate lineage to traditional Chinese cuisine. They are a form of char siu, Cantonese-style roasted meats. You know, the ones that hand out in the windows in Chinatown?
I've been a fan of instant noodles all my life and in 2002, decided to turn this passion into a blog. While living in Seattle, I've found Asian grocery stores aplenty and my love affair with the instant noodle has only increased. Over the years, I've found some pretty amazing varieties; this list represents the best of the best.
I have been working on this recipe for longer than any other recipe I've ever worked on. But at long last, I'm pretty darn pleased with the results. Here's how to get the slow-cooked, crisply charred effect of tacos al pastor at home, no rotisserie required.
Did you miss one of the twelve great grilled cheese recipes we've put up in the last two weeks to celebrate Grilled Cheese Month? Never fear, we've collected them all here for you!
Chicken poached in coconut milk and stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette.
Located next to the bustling metropolis of Beijing, Tianjin is a northern Chinese city with a unique culinary culture of its own. Similar to its cousin Beijing but with a focus more on river fish and seafood given its proximity to the water, the cuisine is inundated with large helpings of noodles, Chinese-style pies, and baos. You can find a slice of the region's tastes in San Gabriel at Tianjin Bistro.
If you have sour expectations about overstuffed bagel sandwiches, this might just change your mind.
Last May, there was a special "Sandwich Day" episode on 30 Rock. In a climactic scene, Liz Lemon, Tina Fey's character, rushes to the airport to catch her then-crush Floyd, but gets stalled at the security gate—her sandwich's dipping...
What's on The Bomb ($7) at Sal, Kris, and Charlie's Deli in Astoria? Like the sign behind the counter says, everything. No, seriously. Every. Damn. Thing.
It wasn't until I discovered this technique that my egg-poaching success rate suddenly soared to, well, pretty much 100%, where it's stayed ever since. The trick requires no fancy equipment, and can be done by anyone. Watch the video to become an egg-poaching pro.
A few months back Alton Brown stopped by the office to chat with us about cooking and recipe writing. Now, chatting is all well and good, but I'm not going to pass up on the opportunity to actually cook with the man who made me want to do what I do today. To make it exciting, we grabbed the first raw ingredient we could find—a whole, head-on chicken from the Chinese supermarket around the corner—and placed a bet on it.
Order In-N-Out's Double Double (two patties, two slices of cheese) Animal Style and the Double Double is brought to a whole new level: The onion slice gets replaced with a dollop of a sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle. But while I've had my share of regular In-N-Out burgers, I've never had them Animal Style. That's something that needed to change, and stat.
Macaroni and cheese combines with spicy cheese dip.
The sad truth is that most crab cakes stink. Literally. The vast majority out there are made with canned, pasteurized crab meat which instantly takes them out of "sweet and succulent" territory and into "fishy and please god take that smell away from me" land. But this damn well better be for the best possible crab cakes out there.
The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian.
Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed.
For best results, get a good quality ham like Benton's. Note: Before roasting your ham, you'll need to clean it and soak it. Rub it with a scrubby sponge under cool running water to remove any surface mold or salty...
We reached out to Di Bruno Bros., one of Philly's oldest Italian markets, and asked their cheesemongers to recommend an array of "fancy pants" pizza cheeses, along with topping pairings for each. And boy did they deliver! Here are 9 tastes of a whole new side of pizza.
If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread.
Sear the chicken to get the golden, flavorful skin, then brown the potatoes or whatever vegetable you're using. This recipe is great for any time of the year, especially this winter-to-spring transitional time.
Your homework is this: go to your local cheese shop and introduce yourself to the man or woman behind the counter. Explain that they'll be seeing more of you because you are such a passionate cheese lover. Tell them the kinds of cheese you enjoy, ask them for a few recommendations, then sit back and enjoy the ride.