I'm not surprised, but I still love my Emil Henry pie pans. The results are perfectly acceptable 99% of the time IMO and the presentation is far superior.
Not bad! I do find it slightly ironic that you gave your version the glamour shot treatment that you specifically call the chains out on. Just for grins, I'd like to see a "glamour shot" of the crappy real whopper so we can compare the two on equal footing... I think it'd make the comparison even funnier.
Those look awesome... though I kind of worry about the result of trying to eat a burger with that meat:bread ratio when the bread has been toasted as much as it looks in the pictures. Bring extra napkins!
Yea, kind of just good journalistic practice to include the full term at least once right up front if you're going to use an acronym throughout the whole thing
@JShilpetski I'm with you... The whole tone of half of these articles is starting to grate now. Why can't I enjoy a pasta salad with vinaigrette and raw bell pepper? If you want to put forth an argument that whatever this recipe is and how it works is *better* than what people do, you can accomplish that without the condescending tone and negativity. This site is at its best when trying to teach me something as an equal, not when its scolding me for making macaroni salad when I should have been making kimchi-infused noodle salad.
Another NJ native here... I've never heard of this sandwich before in my life. The ground beef version is the only "Sloppy Joe" I know of
As if we needed more evidence that Kenji is among the best at bringing the art/science of home cooking to new heights, he produces this body of work. Can't wait to make use of it on the new Anova app!
@kenji - I live in NJ with family all over the NY/NJ area, not some bagel wasteland, so I'm pretty sure I've had a few good bagels in my day. Not all the "good" bagel shops offer bacon/egg/cheese, and I admit that when I order one its usually at the fairly mediocre shop on my way to work. Sometimes a salty, cheesy bagel sandwich is just what the doctor ordered ;)
I have plenty of good bagel shops around me and, while I think I agree fundamentally on what makes a good bagel, I disagree on the "rules" of treating it. I like my bagels toasted because I actually like the little bit of melt the cream cheese gets while still being cold in the middle. Bacon egg and cheese on a bagel is by far superior, even on a mediocre bagel, to any kind of lame roll... and that alone makes it a perfectly acceptable option for any bagel, even if the eggs have to be overcooked. BLT w/ mayo is also a great lunch bagel option too.
Oh, and poppy>>sesame>all others. I don't need 30 kinds of seeds, salt and garlic all fighting for my attention at 8 in the morning. Just too much crap on there.
@skullboyo I thought the same thing... such a missed opportunity
Great article. Just goes to show that the fundamentals of good food photography really are just the good fundamentals of *any* photography, and you've captured the basics in an easily understood way. SE's photography has always been a strong suit.
@peeweeherman I guess you don't know what "part" means. If you can't plan and execute a complicated meal, you're not a good cook. Just like somebody who can't improvise and mix flavors on the fly also wouldn't be a good cook.
@Floudas I'm usually ok with EU PDO stuff, but that one is pretty specious. Also, this is a US based site and EU PDO rules don't apply, so even Bulgarian "Feta" can be sold as such ;)
@Daniel Gritzer. My bad, I must have missed it in the fondue section, which would explain why i was kind of confused when you came to that conclusion... I didn't see it tested. I still think testing that way (single varietal) for a variety of different applications would have more thoroughly put the question to rest
I'm totally confused by your methodology, because it doesn't really answer the question in my mind at all. "only cook with wine you'd want to drink" implies that you shouldn't cheap out on the wine, but rather, cook with something that would meet your standards for drinking on its own. And yet, thats not what you tested at all. You tested a whole bunch of different wines, but they were all different varieties, changing multiple variables at once. Its obvious in my mind that a sweet wine becomes sweeter with reduction, same for an acidic one. IMO this should have been done with single a varietal at multiple price points. i.e. does it make sense to spend $20 on a bottle of pinot noir for coq au vin, or does the 8$ bottle make just as good of a dish?
I'll just continue to treat most labeling for what it is: either standards backed marketing (at best), or feel good BS... but either way its still marketing nonsense. Until I've seen convincing evidence to the contrary, I'm just going to keep assuming that all natural free hormone organic cage fed grade A+ no gluten added chicken breast is just a way to increase ASP with no basis in reality.
The Vegan Experience Year 4! Time to take my monthly hiatus from Serious Eats!
true moral of the story: don't get a tongue piercing.
I guess we know who SE is picking to win this weekend...
@badseed1980 - If you have an old pizza stone that you don't use ever since getting your steel (like I did), place that on a top rack, then place the steel on a rack immediately below it. Preheat the crap out of your oven and even without the broiler you can get some pretty decent color and a bit of charring on the top of your pie, if not as much as kenji's photo (http://i.imgur.com/tBNPJ9I.jpg) I use this technique frequently if I'm making multiple pies, though I usually turn the broiler and put the pies on the stone on to re-warm the first couple pies and get a little charring on top.
Who knew that making meatballs the traditional way (with bread and milk) made them less authentic (or is it "twee" now?). Balking at the gelled stock would be one thing, but if you're not adding panade or eggs you're just making Italian seasoned hamburgers.
@ruminantguy - Thanks for the response! If I'm reading correctly, it seems like you're implying that prime graded beef achieves this status by design of the cattle producer (i.e. at a much higher rate than the quoted 4% prime grading rate). If so, is there any insight you can add on the ability to produce prime graded beef reliably? That is to say, how frequently can farmers produce prime graded carcasses if they're trying to? is it, 20% of the time, 50% of the time, etc. I find the whole thing kind of fascinating when you're looking at prime vs choice and they look so different, and then to think maybe there is only this low random probability of obtaining prime grading seems crazy.
As a side note, I work with some people who develop products for animal nutrition, like lysine supplements, fats, and other things for milk production... I kinda doubt they have any knowledge in this particular area, but I suppose its possible.
@Serial Cereal Eater: The "irradiated" label is not voluntary, it was required by the USDA when they certified the technology that does it, much to the chagrin of the people who developed the tech. The cool thing about that is that it kills the bacteria in there, making it safer to cook ground beef to lower levels of doneness, but everybody got kind of freaked out by the use of the word "irradiated" and it never really took off.
As far as the article goes, I've never really found these labels to be particularly mystifying. All labels are basically a marketing exercise, but at least I can see the difference between prime and choice with my own eyes and the flavor backs it up. Possibly with the exception of "grass fed", none of the other labels have ever been a reason to buy one product over another.
One question I have always had is: why does only 4% of beef qualify as prime, in the sense that, why are some animals prime and so few others not? What factors cause an animal to develop the marbling necessary for prime? genetics, diet, living conditions? You'd think that these things would be tracked, explored, and exploited to produce more prime beef, so I'm a bit surprised its not more prevalent
I've always been a fan of Pierre Franey's 60 Minute Gourmet recipe, but they definitely result in a different product than what it sounds like you were attempting to produce here. I might have to give this recipe a shot to compare