"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.
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.
I often don't like their particular recipes, but this is pretty similar to my mom's.
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.
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.
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.
Does it have to be French? When I think pork belly I think about Asian, Latin American, or other European cuisines (like porchetta).
What is the recipe? 2:1 is pretty typical in bread-related things and more flour should not be added.
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.
Fresh and sweet refers to their flavor profile, not that they're actually fresh. They are dried chilies and are used in step 1.
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.
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.
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.
I like Baking Illustrated's, Joe Pastry's, and Nancy Silverton's cake donuts:
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.
You don't want to use cooking sherry or cooking wines. They're loaded with salty and just don't taste very good.
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.
There is actually a Food Lab post for beef barbacoa like Chipotle's.
Both taco recipes are fantastic.
I like to butterfly them to maximize the crispy skin while ending up with juicy meat.
There are a few recipes on this site that use this. The s'mores pie by Lauren, for one.
I've made this and it's wonderful, even for someone like me who isn't a chocoholic.
Pork crown roast!
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.