I woke up this morning and found Santa had made a late delivery on my doorstep of potatoes, onions and pears in bags of 20#s each. The taters and onions I already have plans for - suggestions on what to do with this many pears? If possible, I'd like some way to prep and then freeze them for future use.
Did I miss the weekly "This Week at Serious Eats Headquarters" post? I look forward to it all week and keep going back through the feed to find it but am coming up empty handed.
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?
These are my knives. There are many like them, but these ones are mine. Now I may take my love of knives to the extreme—I collect them like stamps—but every chef I've ever met who's worth his or her salt is proud of their knives. These are a mix of the ones I use the most often, the ones that have the most sentimental value for me, and the ones that I think are just plain cool.
When Spanish-style garlic shrimp is done perfectly, when the shrimp are juicy and tender with a crunchy pop, when the oil sings with a chorus of layered garlic flavors, it can be transcendent. That's what we're after today.
There's nothing much more depressing than discovering that what once was a heap of crisp-on-the-outside-fluffy-in-the-middle, potatoey treats has become a uniformly mushy, grease-laden mound of sadness. And that's really what old, soggy fries are. But no more. For I have discovered what might be the absolute best way to reheat fries: in the waffle iron.
Years of overcooked, lean pork has given pork chops a bad rap. But the times they are a-changin', and things are looking up for pork. For one thing, we now have relatively easy access to much better meat. We also have much safer pork—pork that can be eaten at a juicy medium or medium-rare, the way it was meant to be. On top of all that, we're in a virtual renaissance in terms of novel cooking techniques; better, smarter ways to maximize the flavor and texture of a pork chop. Today we're going to discuss a few of those techniques and see if we can't nail down the best.
Even in the depths of winter, you can still forage pine. (And no, that doesn't mean eating your old Christmas tree.) Here's how.
There's so much going on in Talk and the comments week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week.
Building up a strong vegan pasta dish isn't all that different from building a non-vegan pasta dish. Here, the pasta is, of course, the star. The rest is just made up of a few supermarket staples—plum tomatoes, lots of garlic, olives, and bread crumbs—that, with just a bit of care and attention paid to concentrating and layering their flavors, can be transformed into something remarkably complex and intense.
Things I love: Tofu, spicy food, peanuts, stir-frying, celery, my wife, crispy things, chilies, and a strongly-flavored but subtly balanced sauce that combine funky fermented elements, heat, rich umami-packedingredients, bright vinegar, and a hint of sweetness. I've recently discovered a way to get eight out of nine of these things together in one place: crispy kung pao tofu.
So, I basically found the greatest thing ever. It is a shining beacon in the depressing darkness of a food court, beaming brightly at my pale winter-stricken face. I mean, seriously. Behold the glory of the Farmer's Fridge!
Given the beautiful selection of fresh and prepared goods, it's no wonder that the open-air Santa Monica farmers market attracts over one million shoppers a year. But it's more than just the quality produce, meats, and dairy that makes this particular market so popular—adjacent to the highly trafficked Third Street Promenade and a mere three blocks from the Pacific ocean, the location is prime. See what's on offer in the slideshow!
Sometimes all I want is simple fried rice. Cold, (preferably) day-old rice hitting a hot wok results in grains that are soft and fluffy, not to mention a great vehicle for other flavors. Fortunately for me, Seattle's International District has a host of Chinese restaurants that fire up fried rice. Two of the most-touted are virtually back-to-back, so I decided to visit both to compare their offerings.
Plan B restaurants, pastas we love, late night ramen, and more, Check out the most popular posts of our week.
Candy stores are always special places, and ones that fill a specific niche are endlessly interesting and fun to explore. For those of us who love Asian candy and snacks, look no further than Aji Ichiban.
Great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet. Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.
There's more to soup than throwing ingredients into boiling water or cracking open a can. A little technique can go a long way toward taking your soup to the next level. Last month, we tackled the essentials to bring you foolproof recipes to our favorite soups, from perfect cream of vegetable soup to hot-and-sour, Korean ramyun, and more. See all nine after the jump!
Some of the smoothies and juices we tested this past month are vibrant and green, some sweet and mellow. Here they all are, in case you're looking for a little inspiration for your still-kinda-the-New-Year-resolutions.
From China to Japan, Korea to Tibet, you can cross most of Asia by hopping from one noodle restaurant in New York to another. But with Japanese ramen, Chinese chow fun, Tibetan boe thuk, and Uyghur lagman all at your disposal, where do you start looking for the best? Here are 23 of our favorite noodles to get you started.
Japonais closed at the end of 2013 for some renovations, which is not completely out of order for a 10-year-old restaurant. But instead of just slapping up some new light fixtures, it decided to go big. That partly explains how Masaharu Morimoto became involved.
RedFarm serves an easy cuisine to roll your eyes at: why would I pay $3 per dumpling when I can get five dumplings by handing over a single dollar to an honest-to-goodness Chinese person in Chinatown? Where are the fiery flavors and wacky animal parts? Where's the rock and roll of Sichuan peppercorns or fermented sauces? RedFarm has none of these things, yet to fault it on those issues is to miss the point: A meal at RedFarm is every bit as authentic; The cuisine it specializes in—Upper West Side Haute Chinese-American—was practically invented by the proprietors and chef.
I sell cheese all day, every day. And all day, every day, customers ask me for my favorite cheese. It's nearly impossible for me to asnwer —with so many cheeses spanning so many styles, how could I possibly choose? I have different favorites for different occasions. But if I were to be kicked out of society and sent to a deserted island, allowed only one cheese in my bag, there's only one that would make the cut.
Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous.
Getting healthy in January is easy with this simple, scrumptious black rice salad, full of edamame, cabbage, and sesame-soy dressing, crowned with white miso-charred portobello mushrooms.
A bowl of steaming Vietnamese pho is the perfect answer to the winter's cold. Here are two ways to make it, a full-blown, slow-simmered all day version, and a quick version that comes together in an hour.
Midnight fridge snacks, makin' soup, eating all the nachos, and more! It's a day in the life of Kenji, Chief Creative Officer. Plus, puppies.