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Saria

Vegan: Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

"I am angry because I am hungry. Kenji emailed me to say April would be a food stamp diet month on Serious Eats! I'm pretty excited about that! I read Leah Douglas's food policy columns on here with zest and wish she got more space to post editorial opinions about how say, the Farm Bill, causes hunger AND obesity vs. yet another way of making the perfect X kind of food with a novel technique. "

Do you know how many blogs there are about cooking on a budget? A lot. Do you know how many blogs there are on the level of The Food Lab in terms of quality and showing new (improved) technique? Yeah, there really aren't. So no, I don't think a lot of us who come to SE for that type of content would rather read about food policy (which can also be done on MANY, MANY sites). I have no issue with SE being more conscious of everything you've brought up, and having content that is more accessible for people on a budget, but your comments essentially boil down to you wanting this site to cater exclusively to you and those in similar situations, so that you take it as a personal affront when something like a vegan month is featured, and that's not exactly mindful of others either.

More Advice for Eating at Nano Billiards, NYC's Best Dominican Restaurant

It's more personal preference from growing up eating certain dishes. My mom's version of moro and also her beans are very well-regarded by Dominicans and non-Dominicans and what makes them so good is how sort of clean in flavor they are, so I don't care for how heavy-handed the recipes often are with things like sofrito, recaito, and tomato.

More Advice for Eating at Nano Billiards, NYC's Best Dominican Restaurant

http://www.cocinadominicana.com/287/locrio-de-arenque.html

I often don't like their particular recipes, but this is pretty similar to my mom's.

More Advice for Eating at Nano Billiards, NYC's Best Dominican Restaurant

It's not very popular because it's pretty stinky to make. My mom made it a couple of times in the US then decided the smell was just too much for an NYC apartment. But it's like making it locrio de bacalao, where you soak the herring to get rid of the salt.

Locrio the pollo is dry because unfortunately Dominicans cook the hell out of meat and the chicken is usually cooked by the time the rice even goes in, versus searing the chicken and adding it back in when the rice is going to be covered. That's why pork works so much better, or sausage. Or in DR, an old stewing hen rather than chicken.

More Advice for Eating at Nano Billiards, NYC's Best Dominican Restaurant

Crunchy rice is called "concon" in Dominican culture, not pegao.
Locrio is basically any rice cooked alongside protein. There's locrio de arenque for example, which is made with herring.

Some thoughts and questions on doubling a ragu bolognese

I've made double the amount on everything and I didn't find any problems. I think the only issue would be if you expect a dry sauce, but it should be a thick silky sauce. Chicken livers definitely aren't overwhelming, by the way.

Pork belly suggestions

Does it have to be French? When I think pork belly I think about Asian, Latin American, or other European cuisines (like porchetta).

What are the measuring rules for recipes in Serious Eats


What is the recipe? 2:1 is pretty typical in bread-related things and more flour should not be added.

What are the measuring rules for recipes in Serious Eats

What is the recipe?
You don't have to weigh water, but if everything is in oz that's usually a cue to weigh, as obviously 8 oz of corn syrup won't be as much as pouring corn syrup into a cup.

Vegan Sweet Potato and Two Bean Chili With Hominy

Fresh and sweet refers to their flavor profile, not that they're actually fresh. They are dried chilies and are used in step 1.

The Vegan Experience: Welcome to Year 3

I'm not a vegan, but I love this column and look forward to it because I like seeing vegetables get more love and because this industry gets tiring with cooks who think adding more meat and fat is the key to great food. I also enjoy seeing vegan food that is simply delicious, not delicious "for being a vegan dish". Also I appreciate your lack of fake meats in recipes.
I couldn't be vegan mostly because of eggs and dairy. I'd miss certain meat dishes, but I could give them up more easily than I could ever give up eggs and dairy.

In search of a good old fashioned cake donut recipe

Well, I was off on the method. Check out Joe's archive. He specifically refers to the donuts you want and why it looks that way. I've made buttermilk donuts and they were smooth, but I did fry them at a higher temperature.

http://www.joepastry.com/2009/05/

In search of a good old fashioned cake donut recipe

They're both cake donuts, the first just looks like it's a wetter dough, so it doesn't hold the same shape as the others. Possibly also more leavening. Maybe try Joe Pastry's recipe but with a bit less liquid and patted out and cut instead of piped out.

In search of a good old fashioned cake donut recipe

I like Baking Illustrated's, Joe Pastry's, and Nancy Silverton's cake donuts:

www.saltandserenity.com/2010/12/doughnuts-to-celebrate-chanukah/

http://www.joepastry.com/category/pastry/doughnuts/cake-doughnuts/


Nancy Silverton's recipe is right here on SE. I actually think they are better with 1/4 cup more sugar unless you're planning on glazing them.
I'm not a huge cake donut fan (I'm all about yeast), but I have to admit they tasted great the next day, where yeast donuts are definitely best shorty after frying.

Slow Cooker Beef Stroganoff

You don't want to use cooking sherry or cooking wines. They're loaded with salty and just don't taste very good.

To Eat or not to Eat: Duck Breast Skin/Fat

The restaurant didn't do a very good job cooking it. It should be rendered properly so you get a very thin layer of fat under the crispy skin. Thick layers are unpleasant.

Taste Test: Campbell's Slow Cooker Sauces

Well, obviously!

Taste Test: Campbell's Slow Cooker Sauces

There is actually a Food Lab post for beef barbacoa like Chipotle's.

The 12 Best Easy Recipes of 2013

Both taco recipes are fantastic.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Roast chicken

cornish hen advice?

I like to butterfly them to maximize the crispy skin while ending up with juicy meat.

7-Minute Frosting with gelatin added?

There are a few recipes on this site that use this. The s'mores pie by Lauren, for one.

Chocolate Soufflé

I've made this and it's wonderful, even for someone like me who isn't a chocoholic.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Pork crown roast!

Salting chicken/turkey

Wet brines should be in the 5-6% range. You have to account for time as well, though. I find whole or half chickens sufficiently brined in 4 hours.

I can't seem to find the Food Lab suggestion link

That's my first question/comment. Didn't every Food Lab article end with info for how to suggest a topic?

Secondly, hey Kenji! So I know you prefer to do savory food lab articles, and I agree because there are a lot of people already doing sweet. However, as I was thinking that I hadn't made madeleines in a while, it occurred to me that nobody has really done any sort of article regarding the many myths and the science behind them. Getting a bump is inconsistent, and while some swear by resting overnight being the cause, many can tell you it simply doesn't seem to work out that way. Seems the rest benefits from the standpoint of relaxing gluten more than anything else.

Then there's the addition of a chemical leavening agent and whether it contributes to a bump or not. It is pretty much frowned upon by traditionalists to use chemical leavening.
There are also recipes that insist on mixing the eggs and sugar just to combine, whereas I fall in the camp that beats until pale and thick, with air being whipped into the batter. I fail to see how just mixed eggs and sugar would ever get enough rise, especially with a traditional recipe with no leavening.

Even baking temperature is disputed, with some insisting on moderate (350) and others on faster baking (400).

So, is there any chance that we might see madeleines get some love on SE? I think it'd be great to see varying results and to de-bunk some of the myths. Come on, you know you want to prove the "overnight rest makes for a bump" theory wrong. ;)

Multi-Component Recipes Missing Steps

http://www.seriouseats.com/recipes/2010/05/matcha-green-tea-ice-cream-cookies-desserts-recipe.html
http://www.seriouseats.com/recipes/2010/06/asafoetida-tomato-gravy-cabbage-koftas-recipe.html

I've tried clicking on everything I can to make the missing steps show up, but nothing. Is it just me?

Gallopinto (Nicaraguan Rice and Beans)

Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop. More

Espelette peppers?

So I purchased some French chocolate from a company called Bovetti Chocolats and they use a pepper called espelette. Does anyone know anything about these peppers? I know my hot peppers mostly and this is a new one on me.... More

Grilled Lazy Day Summer Sandwich Bread

Good bread can't be rushed, but it can be delayed. When you're feeling lazy, this bread accommodates. There are the usual steps, but it's all at a slow pace. And perfect for the last remaining days of summer, I cooked this one in the gas grill. Why not? It's just a big outdoor oven. More