Oh goodness....I didn't realize that by using AdBlocker I was a freeloader. I thought that I was doing my part to support the SE website by purchasing goods via their Amazon collaboration - I just bought a new wok set two weeks ago after confirming with a SE Staff Member that they would still receive a % of the sale. That was me trying to show my appreciation for the outstanding content. My apologies - I'll curb my browsing habits and eliminate the daily visits to the website in order to avoid such abhorrent behavior in the future.
Love this fish! I put mine in a sautee pan over low to medium heat, add some roughly chopped scallions, a few pieces of ginger and a couple cloves of garlic, drizzle some shoyu and white wine over it all - then I just let it simmer a bit until it gets flaky. Enjoy with the rest of the wine!
I second the anticipation for the shooter's sandwich write-ups and want to know if that was Kenji in the Sugar Bear costume. They both seem like huggers.
I also see a similarity to Buzzfeed as well as to Thrillist - interesting enough for me to save the link and start popping in daily to see what's new and get a better feel for it. I'm always open to new food content - thanks for sharing!
I am so susceptible to yawns that within minutes of looking at Hambone doing it I started in myself, albeit with a little less tongue. We used our waffle maker to MacGyver a batch of treats filled with apple pie filling and shredded sharp cheddar cheese a couple weekends ago - we'll have to try the fries hack next.
A thick-cut ribeye on the grill - paired with a red wine, those two are my vice when I'm stressed out. They're my "comfort food" and I don't know that I could give up that steak for an extended period of time.
This is definitely nightmarish, but then again so is that creepy Burger King dude. He seems to show up at the most awkward and inappropriate places. **shudder**
I'm Polynesian so it was the norm to find what some would consider "unusual" ingredients or concoctions whenever we were on Oahu visiting my Tutu. Between her, my Aunts and Uncles (you're related to everybody over there), I learned quite a bit about the virtues of alternative applications to food stuffs and healthy living. Loved the article - definitely brought back some fond memories!
I use Chrome and their AdBlocker extension - never see a single ad on here. I highly recommend it.
Oh it's not just me? I thought it was because I hadn't done an update or something. I'm running on Chrome here too.
I've made lau lau with ti leaves in my crockpot multiple times as have family members - just pour a small amount of water in with your bundles to steam everything as it cooks and you're good to go.
For something like this, I'd cook it in a butter base recipe from my favorite steakhouse in the town I grew up (Northwestern Steakhouse) in a hot pan and then finished in the oven. The blend of seasonings, olive oil and butter isn't one I've come across anywhere else to date. The same blend is used atop their rice side-dish. Unbelievably decadent and a taste of home.
@cellophane - Hold up....squid ink pasta turns your teeth and lips black? Did not know this and it's on my list of foods to try when I get a chance. Thanks for the heads-up as I definitely won't want to do that dish during a business dinner!
@Robyn - More specifically, poi from my Tutu's kitchen...because she liked it sour so she'd let it ferment and would just stir in the mold that would grow on top. Us grandchildren called it "Penicillin Poi". **shudders at the memory**
Just added this place to my Bucket List.
Huh....I have a whole drawer full of Deluxe Socks in my bedroom...who knew? Love the article! Makes me give serious consideration to at least trying for a vegetarian diet to achieve my 2014 goal of better mental and physical health. I'll have to keep an eye on these delicious vegan recipes as Kenji's month progresses for inspiration.
I was gifted a big monstrous bucket of eggs awhile back so I scrambled the eggs and used it to make a few dozen breakfast burritos with crumbled breakfast sausage, shredded cheese, hot salsa and tortilla shells. Once I rolled 'em up, I individually wrapped and froze each little burrito - my teenage son nuked one in the microwave every morning for breakfast before school. Now I make these on the regular to keep him stocked up, but it was that first bucket of eggs that got us started.
1) The French Dip sandwich from Hog Wild
2) Beef & Broccoli Chinese Take-Out
3) Roasted Pork from Alicia's Market
4) Coconut Oil by the spoonful
No advice to give (baking has never been my forte much less a wedding cake - yikes), I just wanted to send my congratulations to your brother and his partner. I'm sure the cake will be perfect in their eyes and will be a lovely addition to their special day. Good luck!
Thank you @Maggie - I was just about to go looking for something like that. I've never had prosecco but am now intrigued enough to find out more and give it a try.
Fantastic!!! I've been waiting on this one and stalking the website watching for it to come up. I'll be making some of this over the weekend. Great job as always, Kenji.
I work from home so I got up and roasted two whole chickens this morning using Ruhlman's "Perfect Roasted Chicken" method - the whole house smells like a dream which makes all these spreadsheets a lot easier to tolerate. Some will get eaten tonight and the rest I have plans for - chicken salad, soup, etc.
I've been looking forward to Kenji's Day since this new feature began and wasn't disappointed - scared my dogs more than once by bursting into loud laughter as I read. Kenji, you da man. :)
I always have a jar of the Secret Dipping Sauce in my fridge so when we have pizza, the crusts get dipped in that and eaten.
What the heck is a "Digestive Biscuit"? Please tell me it's not some form of laxative snack. Yuba looks like she's as enthused about snow as I was as a kid growing up in Iowa. Sure am glad I relocated to the PNW and didn't have to suffer the polar vortex this year!