I also subscribe to Daniel's thoughts on store rotisserie chicken. Many a night has been saved thanks to a $7.00 bird.
My tip would be take the carcass, throw it in a freezer bag. I probably go through 2 chickens a month, and once every other month I have a great start to stock.
I've been using deli containers for a while and my local brewing supply / beer distributor carries them. Odd thing. They're like 10 for $3.25 and seal better than most cookware.
Yet another vote for Kiwi!
I have waaay more Kiwi knives than I really need, but every time I see a new style (like the really nice 12" butcher knife) I buy it.
Why not? They're like $5!
Oh wow. Even if I don't make these nuts, I know I'll be drying and pulverizing my own rosemary.
Reminds me of a Torta di Castagne e Cioccolata. Write to Anton Maeterlinck and tell him he's a genius.
I'm torn. I'm glad for more Miso butter recipes... but I don't want you to blow up my spot!!
People keep asking me why my Buffalo Chicken Dip is so good.
Vanilla Salt. I use it in my tomato sauces.
Excellent! I'm ashamed I never thought to hack together my own. Really nice to see the parts list for a working rig.
Now this sounds appealing! A few of the puff pastry waffles sounded good, but didn't really compell me.
This one is getting tried!
As a meat and potoatoes guy, I'm always surprised when I endorse a 'veggie'. Radishes? Are dope. They are surprisingly spicy and would be great on nachos.
I've been loving Sun Noodles for a few years. There's a small Japanese grocery store that stocks them. The packaging looks different from what I get. More of a plastic clamshell with a kraft paper wrapper. I'm sure it's the same. Personally I like the tonkotsu, but I tend to do mine closer to tsukemen and sneak in some bacon grease.
But... I can't complain about Kenji's rankings. Just know that they stamp all over even the best instant ramen.
Bought my first one two years ago. Impossibly cheap, holds a great edge, and you can collect them all. Your friend ruin the temper by using the knife to toast a tortilla over a grill? Throw it away!! You're $7 away from a replacement.
I've used Globals and Shuns and Wal-Mart Specials.
I haven't liked anything as much as a Kiwi.
Boston Cream Pie is a cake.
Deep Dish Pizza is a casserole.
I will NOT apologize for liking either just because the name is misleading.
Good deep dish is awesome, just recognize what it actually is.
Oh, I hope this is the solution to my god awful pad thai skill.
If Ricker can't save me, no one can.
'Sell by', sure. 'Buy by', okay.
Is that what those are!!? I saw a squirell playing chicken with my car carrying one the other day.
@Katie according to the Wikipedias, they're all over the north east.
MAN...The Matcha shortbread look dynamite.
@emilyr16 Man, I wish Straub was cheap... but it's awesome.
I've been on a real Duquesene LT kick lately.
Still weirds me out... I always thought Martin's was a PA only thing.
This will sound stupid, because I have no problem with sous-vide, both with a machine and with the beer cooler.
I need help with deep frying. I've never been able to keep my breading or coating on right. I've done egg wash then flour, and flour then egg wash, and I've dredged, and put it in a bag, and I've let it sit for an hour...
Deep frying eludes me.
I've been making popcorn in a wok for a while (WOKCORN!!!). I use a large wok, with a pizza crisper pan on top. Well, inside of it, the crisper pan sits about halfway down the wok but it keeps the kernels in check.
Thanks, Kenji. I was wondering when we'd cover Myojo.
Side note, the title of the article says "Myoja".
Ha! I'm stealing that burnt marshmallow trick. I wonder if it'd work in tomato or alfredo sauces.
Man, Sun Noodle's Tonkotsu is so addictive. It's one of the few foods that I sometimes don't even doctor.
I gotta go to the japanese grocer this weekend and stock up.
@CandiRisk Oh yeah. Check eBay and Amazon. I bet you, so long as you're not missing any pages, issue #1 is worth $20 in any condition. It's that perfect storm of the first issue, which people collect AND it being the ramen issue, which is a popular topic.
Having made the ramen crusted tonkatsu, I'd have to say its very interesting. I had trouble keeping my breading on (I'm not a good fryer), but I bet someone with more skill than I can really make it a winner.
Damning Scott Heimendinger because he works with Nathan Myrhvold is a dangerous slope.
Scott Heimendinger has worked with Mark Frauenfelder.
Mark Frauenfelder was a founder of BoingBoing that you're quoting - I'm guessing you patronize them.