I wonder if they have samples of old cereal preserved somewhere.
At first I thought the title picture was roasted pop corn
www.engadget.com/2013/05/13/in-vitro-burger/ -- speaking of expensive burgers, at $325,000 that makes this dry aged burger seem reasonable!
I just wish I could get them in Kansas to try.
Apparently Kellogg's Raisin Wheats is a thing in the UK and http://www.britsuperstore.com/acatalog/kelloggs_Frosted_Wheats.html ... So tempted.
Kellogg's Raisin Squares please. Although a bowl of shredded wheat and a big handful of raisins works I would like some kind of raisin uniformity in my life.
I do happen to live very close to a number of great mexican meat markets. I've found that if I don't know the Spanish/Mexican name for a cut though I'm SOL. So if I want to let the pros do the meat work, what cut would I be asking for? Or should I just look for the thinly sliced cut of pork that looks like it was once a shoulder?
Also, I have a desire to prove my kitchen purchases wise, do you have any sous vide recommendations? I was thinking at step 7 to do 8hrs @ 134, drain the juices, and then chill the bag for the slicing later. For grins I was thinking about cooking the pineapple sous vide as well with said juices as I've really grown to like the taste of fruits cooked sous vide.
(Or I could just shut up, say thank you, and make some delicious tacos)
Kenji, I have no clue when I'll be in NYC next but I'll totally write a troll article somewhere first if it means I can have pizza in trade for some cold beer.
I can't disagree with any of these and this is a mighty fine list. It just seems to me that any Austin Sweets list without Gourdough's is incomplete.
I know Kenji is serious about this one because so many of the Serious Eats writing rules/conventions went out the window -- "ultimate", "best ever". Those aren't words that get tossed around lightly around here.
PS - If I had a James Beard vote that picture alone would seal the deal for Kenji.
First I want to let my OCD make a statement. I cringe at the mixing of grams and ounces. Why do you do this to me? (I'll accept the 10oz coffee cup).
Now, on to the coffee part. I had always read that you never subtract the coffee from the equation if you want a "weaker" brew. By taking the coffee out you are extracting more from the grounds and this causes the extraction of less desirable elements. I always tell people that want weaker coffee to stop being a baby. But if they still whine I add water.
Mango never gets enough love or distribution.
I'm looking forward to trying this next time I'm in Austin.
I should say "trying to try" because that is a decent haul outside of the city for a pie. I'm not saying I won't drive for good food (I drive to Austin from Wichita) and I've driven that general direction for Salt Lick. I'm just saying it may be hard to convince other less serious eaters to make the drive with me.
Good thing I own the car.
paulaner hefe-weizen on tap, big cold glass.
Did I mention I like Strange Brew?
(I swear I only clicked once!)
I really really really (really really) like Strange Brew off of Manchaca
PS - I'd love a list of "Things to eat at SXSW that won't be crowded (maybe)"
Some of the normal busy places are just going to be downright impossible but there are plenty of Austin gems (or surrounding areas) that may not get as much hype and thus actually be serviceable during SXSW.
I've been working in Austin a lot since November and as an outside I have to agree with @BrockSamson -- for as much "Keep Austin Weird" there is just as much genuine American commercialism at The Domain or at all the Starbucks around town. Sure, I love the work of Strange Brew but if Austin was as weird as the tshirts would tell you then Round Rock wouldn't even exist :)
But as long as I get my delicious tacos, I'll just shut up and go about my business.
http://www.candycarrollton.com/ is where I pick up my Dublin products when going through Dallas. They also stock many amazing rootbeers, nehis galore, and so much more. @leonardpierce -- this is a must stop for you in Dallas.
Torchy's has become my new addiction in Austin. It is easily the thing I miss the most when I come home to Wichita.
There is a strong Christopher Walken vibe here, not that there is anything wrong with that.
PS - Not everyone has a TJs nearby. Why do you say things that hurt me and remind me I have to drive to Kansas City for my vanilla JoJos?
Cheese. A good smoked cheese is heaven on earth.
http://www.ksn.com/content/features/baanappetit/story/Boozeberry-Lemonades/-jDLC_z9qEK-hJ_-BRegHQ.cspx -- these are freaking delicious. Quick version: Custard + Blueberries + Limoncello sandwiched between two lemon GSCs!
So back on the 10th we got a wonderful recipe for Pączki (polish jelly donuts) and I've been wanting to make these for Fat Tuesday for years. My schedule is free tonight and tomorrow morning so Pączki it is! But what I really, really want is a lemon filling for my donuts.
Does anyone have any tried and true lemon filling?
Good news everybody! I get to buy real Sous Vide hardware for Christmas as our family gift. After many delicious beer cooler steaks I have won everyone over.
Now I have to make a choice -- Polyscience Immersion Circulator or the Sous Vide Supreme. My kitchen isn't huge and counterspace is a premium. So if I go SVS I'll have to put it away and pull it out and that doesn't appeal to me. With the Circulator I can easily put that on the slide out drawer and the empty tub I can easily stash way up high. The vast majority of the time I'll be cooking for 2 adults and 2 kids, a lot of the time (once a week) I'll be cooking for 4 adults and 2 kids. But a few times a year I may be cooking for large parties. I'm having a hard time figuring out, for example, how many steaks you can cook in an SVS. Can you do a whole (chopped) turkey in an SVS?
Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required. More
It wasn't until I discovered this technique that my egg-poaching success rate suddenly soared to, well, pretty much 100%, where it's stayed ever since. The trick requires no fancy equipment, and can be done by anyone. Watch the video to become an egg-poaching pro. More
A couple weeks back, I wrote about the perfect poached egg I had at Maialino, marveling at its creamy, oozy consistency, and perfectly oblong, plump shape. I'd never seen eggs poached that well in my life. So how does he do it? More
New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More
We've already figured out how to make great crusts and which apples to use, but I want apple slices that retain their structure as they bake, fully softening so that there is no crispness remaining, but still remaining firm enough that an individual slice retains most of its initial shape. That's exactly what we're going to address this week. More
Tangy, thick, and lusciously rich, there's a lot to love about Greek yogurt. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Here are a few (no wait, a whoppin' 41!) of our favorite recipes using the stuff. More
Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties*? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! Everyone has to start somewhere, and you've come to the right place. More
Any serious discussion about the state of pizza in the United States must eventually lead to sausage. In large swaths of America, a pizzeria is judged not just by the quality of its crust, but by the quality of its preferably-homemade-but-definitely-at-least-custom-blended-by-a-master sweet Italian fennel sausage. What's that? Never made sausage before, you say? Don't worry. By the end of the day, you'll be a pro. More
There's a reason the old saying that "pizza is like sex—even when it's bad, it's good,"* exists, but it fails to take into account Greek pizza, which is only ever good when it's not terrible. There's no real middle ground here. In other words, if your Greek pizza ain't spectacular, then it ain't worth eating. And spectacular is what we're after. More
Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced. More
When I'm adding a generic sriracha sauce I write it down in my handy dandy notebook as sriracha. When I'm specifically wanting Huy Fong Sriracha I go with Sriracha (or as I often write it down - siracha).
And there are times when I do want Sriracha -- namely on foods where I want garlic-spiked spicy ketchup to obliterate everything else just like as a kid I wanted ketchup for my horrible Orida French Fries.
But when I'm out with friends and I want to be crude? "PASS THE COCK SAUCE!"