Tyson, I (don't) just say thanks. Your stories remind me so much of growing up in a family business. Never had the desire to visit N.Y. (from Germany) but now I have to just to visit the A.S. (don't even like pork).
thanks for that great recipe, Kenji, I'm so going to make this when my home-grown heirloom tomatoes for the salso are at the peak of their ripeness which is in exactly 96-1/2 days. and thanks for the inventive idea of using your hands as a serving bowl, saves you lot of cleanup.
p.s.: also love that the recipe is gluten free and low sugar!
Hi Kenji, got some basil outta my freezer which was from 2011. Tasted fine. Used some "puree in oil" method I got somewhere from the i-net (didn`t know SE that time). Now to my request.: I love marjoram, even dried. Very popular herb in German cuisine. Do you have experience with it? Better micro-dried or oil-frozen? Thanks for your answer (though I envy the fact you can already sow herbs in California I can't even think of in before 6 weeks).
Congrats to the new cooking top (wish I you've got me one, too). I hear you've got some employees who can't control their temper...Leandra, I'll miss you and best wishes for whatever your plans are. Please, keep us posted, just don't dissappear! (Like Robyn! Robyn?!).Bye and thanks from here. Sanni
Hi Kenji, nice article. Also love your stories, you're a good journalist, aside from cook. I' ve got one question though: in Germany there are also three types of oats commonly available but they differ from yours. It's soft flakes (ground to a flour, steamed, pressed into flakes), flakes made from whole oats and steamed (cook in about 2 mins.) and flakes, not cooked, just flaked roughly. Could I use those - weight by weight - for your recipe or is it worth the bother to get cracked (steel cut) oats at the reformhaus? Everthing but flaked is also too much for my blender (good one but not very fancy) so i would need to find another way to grind them. Thaaaaaaanks alot
Loved that article. Come from Europe's top buckwheat growing regions so it's a familiar flavor and one that I love. Sadly I can only get dried Soba noodles here but I still like them. I would love it if you could add a recipe to this article since even if it takes years of training to master the art you need a point to start somewhere...
thanks aya for your answer.guess it's lentil soup tomorrow.
this article has way too little comments. really.. stopped making my own cheese bcs of the carings involved in aging.
thought all my questions had been answered but no. how would you treat dried lentils? for some reason canned lentils are only sold with added veges in germany which i could pick out but it's close to 50/50 veges/lentils so that's a pain. only soak and dry? cook and dry? thanks for your answer.
Hi from here, love the way you'rre honest about things you feel you've lost. still love this vegan month since i can't eat animals i heard. and it's getting more and more. never thought i would be this way, being brought up in a rural area were you slaughered what you wanted to eat but for me , well. couldn't eat my dog, my chickens, my rabbits and even all of the pets i adopted when chosing my pets,
really, can we trade delaney for line (my kuvasz-mix)? only one day bcs i'd never let line go but delaneys eyes...and i seriously need more of kenjis new pup. still go here for the food but sometimes wonder if it sshould be called serious dogs
Hi, I love your article, making this a bit clearer for me (being North German and not really caring for food made south of the Elbe river). Flammkuchen was a big food thing in Germany 2 yrs. ago - every restaurant with an oven started making (or heating pre-frozen stuff). I could never swallow it since the mom of a boy I had a crush on in 7th grade was from the German side of the Elsass and made it (apparently to her birth-villages traditions) the following: make patee brisee, top with creme fraiche, add lots of lardons, sprinkle on some onions, sprinkle on some parsley and black pepper. Bake. I don't need to mention this was fat layered on fat layered with fat and some aromatics and not in a good way. Not shy of fat and sorry to tell all of you my story but this needed to get out.
P.S.: I will so try the above recipe with BREAD DOUGH
Great. I'm so in love with Delany(still missing Jamon pics...Kenji?!!). But this week I'm also deeply in love with the Daniel/Max-Crossing-Arms pic. Thanks Niki for taking these awesome pictures and also for your Erotic-Foods article. Note to Ed: we need Serious Eats Germany!
I love this cookbook feature. Especially since I'd like to know more about southern cooking. But here's my question: I'd also like to purchase two of the books and support Serious Eats. Is there a way I can do that ordering at Amazon Germany? If so, please let me know. Thanks, Susanne
Dear everyone, I love this article. Though i can't keep it real through one travel. First time i visited Canada I sent my clothes home with mail bcs I was too busy packing BC cake mixes in my suitcases. I would never use a germaan cake mix.A. is different though. I considered them such a precious thing I had to trough them out 3 yrs. past their date (last yr- to be honest). I still use spices my parents (40 yrs. ago) brought from Sri Lankaa. Sometimes it's crap, sometiees it's good. sometimes it's a treasure. But honestly i agree with
@Kenjii, I need to say (in case you didn't read my first reply on stroganoff) another sorry-and-thank-you to this very cute I'll bite you face. But on the matter of this recipe, couldn't you provide a fry-your-own-tofu recipe in the vegan month? I can't stand the thought of yuba, being just what I hated on pudding my mom made. Dad was eating the skin (and loved it), brother and me where eaTING the rest. But I can't stop thinking about tofu puffs which aren't to get anywhere in Germany. Tried everything. Would love a foodlab thinh on this. THanks for your work. Sanni
Dear Chris, thanks so much for this series. There's many cuisines I love, my native German, Thai, Portuguese, but Mexican still is the most fascinating for me. Since I love about any nightshade there is I appreciate learning about it. And there are so many mexican states I didn't know about I'm taking your series as a jump-off point to learn more about mex geography, too. Nice to hear in Michoacan they're using Guajillo as that's about the only mild pepper I can get in Germany for a reasonable price. Please continue this series more often to enlighten us ignorant Germans about Mex cuisine.
Hi TOmmifromKiel, sanni from ellerbek (the one located in Kreis Pinneberg, not Kiel...)here. Been doing lots of American baking in the past years and have always been frustrated with corn syrup, given the price of a)Karo or b)Glucose syrup here. I usually substitute Hellen Sirup mixed with water to a more (candy) or less (baking) consistency. Bought a bottle of Karo (6€) once -when Karstadt was still having their international food section - to get the feel for the consistency. That's always worked fine for me. If you're willing/able to spend, and since you're in Kiel I think I saw some at Citti Grossmarkt in Lübeck last time I've been there. I find they have a very good intern. food section, some items even cheaper than, say, asian markets. Good luck and moin moin
dear kenji,thanks a lot for doing the vegan month again. i get so many ideas from it, being someone who was a carnivore for a long time but since i got "industry" animals like chicken and cattle i can't take it anymore. i know it is not nice, but for me having "pets" with a name on them made it harder to consume their "products".
it's not that i don't want to eat meat- sometimes i feel like i need animal protein - i just can't anymore. even eating chicken broth which i love tastewise i can't overcome the thought it's made out of Goldi, Roy and Frieda. and my cattle (which are water buffalo - not shying away from Lines (my dog) threatens. I dunno how that happened but it happened and I'm more than happy you gave me veg options to get the umami flavor i crave. thanks kenji
sorry - another reply. it's very hard to find pearl onions in germany (for whatever reason) unless they're pickled. should i just use reg onions chopped small or shallots or pickled pearl onions rinsed? thanks for your reply.(if there's any other north german out here and you know where to get reasonably priced pearl onion i'd love to hear your reply, too)
sorry it took me so long to reply...all my pets are sick. and sorry to hear about yuba. i will miss her "curious - is it tasty"-face but i can only imagine your loss (having overlived two dogs yet i suppose i know how heartbraking it can be). but pics of jamon and his new companion made my day. regarding cooking i've try this rec and it's amazing. used venison loin though bcs i could get it for a better price than beef in germany and it's more sustainable. anyways, great. i don't like my meat red but in this case i loved it. do you plan to do a food lab about making stock from "other" parts of the animal? got into making stock recently and would love to have the ultimate guildlines. or get daniel to do it? thanks anyways for all of your work and the good reads on the end of a stressy day.
kenji, you're working a lot given that you're on a holiday...very interesting photos from colombia. though i've never eaten beef stroganoff as a kid (mom's from the former ddr and hated everything russian) i will probably continue to cook it from a ddr cookbook my mom gave me when she realized i don't hated cooking but liked it( she always cooked from scratch but hated it). it also calls for pickles so that might not be entirely scandivian. but i will so try your recipe anyways bcs the only meat i can swallow these days is tenderloin and i love mushrooms. given the mild winter we have in germany i can still harvest fresh thyme. great. thank you for keeping up the work. still i wonder - where are yuba and jamon? greetings also from line, my kuvasz-berner-mix.
well, if my knife skills (and knife-sharpening-skills) were better i'd probably knife mince the garlic bcs i like to work with knives. but they aren't, so i use my mini food processor (with two really sharp blades) to chop garlic. one thing i was wondering about: does anyone know if there's a genetic immunity to tasting garlic? I always use triple (raw) or quadruple (cooked) the amount a recipe calls for to notice there's something. i don't mind kissing a man who's just eaten a döner-kebap, too. i just can't smell or taste it. just wondering. btw, thanks daniel for your article, reminds me of to get better with a knife ( i'm allright in pruning plants but not in chopping ingredients).
okay ill be doing this with sweet potatoes or german turnips because i found out i like them better than pumpkin/squash. anyways, i'm so happy you make a lasagna with bechamel bcs i'm used to european recipes of lasagna which are never made with cottage or ricotta cheese. always a bechamel. thanks kenji.
i don't agree with "mind your own business". of course you're not there to judge anyone or be a therapist but being eating disorderd on your own (which i am) you're much more sensitive for others peoples behavior. it might help the girl and spare her long years of suffering if you address the object to her parents. i like mollies approach of not focusinng on e.d. but on the bad manners, especially if the parents know about your history with food. good luck.