My ratio of whole egg to yolk is a little less rich, but then I put an egg yolk on top of each serving. The diner breaks the yolk and stirs it into their pasta. Tastes great and looks really pretty.
First thing we made out of Kenji's book. It was perfect. Put the leftovers into a loaf pan. The next day I sliced the mac and cheese, and pan fried the slices. Served with one of the Chili recipes from Food Lab book. So far we are 2 for 2.
Another Kenji recipe makes it into the regular rotation at our house. Thank you.
Additional tips from a guy who made 1200 tamales for a fund raiser just before The Superbowl. Go to your local Mexican market and ask for fresh lard. It is light brown and roasted. Often it is back in the kitchen and you have to ask for it. Also, an easy, quick and fantastic filling is canned pickled jalapeños and either Oaxacan or Monterey Jack cheese. We freeze the extras on cookie sheets (after steaming) and then vacuum pack them for storage. For my money, it's all about the dough.
Would you say your "Universal Cheese Layering Order" was discovered or created?
Father in law wants to help. He loves his Treagger. I'm thinking a few hours in a 188-200 degree Treagger then blast in the oven. Do you see any issues with this approach?
Just ordered your book. I must learn how you waffle calamari.
My wife is a spelling nazi. While she says "leech" is not necessarily the wrong word, she believes "leach" would be a better choice. This is what I live with. As a side note, I just pulled an extra creamy squash lasagna from the oven. Thanks again Kenji.
We found an old rusty cast iron pan in the woods behind our house. After unsuccessfully trying to clean it up ourselves, we took it to a fab shop where they sandblasted it the next time they had their sandblaster out. Took it home, seasoned it and love it. Didn't even cost me the mythical garage sale dollar.
When I make gumbo I start by browning chicken thighs in the oil I'm going to use. The crisp skins are removed, sprinkled with salt and cayenne and eaten as I drink a couple of beers while making the roux. Sometimes I feel the gumbo is just a byproduct.
What we serve every 4th of July, Crawdad boil.
First, I find it ironic there are so many rude comments regarding a Manners post.
We host an Easter party with between 20 and 24 people at one table. We start the party with everyone sitting where they choose. I radomly set a timer in a paper bag, and when it goes off every other guest has to get up and move at least three spaces in either direction. It's fun and it recharges the party. Any guests over 65 are allowed to stay put. My Mother created that rule.
My perfect Fall Saturday is making Gumbo on a rainy day with a football game on the TV. My wife won't let me make the first batch until it's raining. There is rain in the forecast this Saturday and I can't wait. I use a combination of Wilson, Prudhomme and Link. And recently added Tooker's onion technique.
Kenji's Vegetarian Chili
Muu Kham Waan
Croque Madame, I'm making these for 15 people Easter Sunday.
My home made andouille.
30 years ago, the snails at Los Caracoles in Barcelona.
Looks to me, like somebody needs a nap.
Get in a car and spend some time in McMinnville. Lots of small owner run wineries in the area. Make your first evening stop The Back Bar at Nick's, half the people working there also work in the industry and half the people drinking there are winemakers/owners. One restaurant in Portland I would suggest is Higgins. Not the fancy newest wave in Portland, but most of hot young chefs have worked in Greg Higgins kitchen. Have a great trip, it's hard to go wrong out here.
From my 15 year old son, Brownie Mix waffles.
I just ordered 10 of the key ring corkscrews. Yes I ordered them through SE link. At some point in the future, I will be a hero to 9 of my friends.
Burgers at The Helvitia Tavern after Christmas tree hunting with all the family.