I'm going to try this tomorrow morning. Would you believe living in a Tex-Mex town (Houston) that it's almost impossible to find Huevos Rancheros at a restaurant? I smiled when you talked about how to do the eggs. I was brought up using a spoon for scooping the oil/grease over the eggs to get picture perfect eggs. Love the tip on the corn tortillas. This one will become a favorite at my house! Kudos to you for another job well done.
Add me to the above fans of your article. I felt warmer, could almost smell the gumbo and hung on every word. The only thing missing was a New Orleans detective solving a mystery. You certainly have the chops to write...and cook. I used fish sauce in the last gumbo I made and we loved it. Gumbo truly is a labor of love and, for those of us who love being in the kitchen, a reward for the time lovingly spent there. Thank you for sharing your journey.
This is a comfort dish...hangover or not! Absolutely love these.
I made the Reverse Sear Prime Rib and Roasted Potatoes for our dinner yesterday. Can you say WOW!!! It was unbelievably easy and unequivocally delicious. We absolutely loved the meat but I have to say I was most impressed with the potatoes. I can't believe how the vinegar changed everything. You are right on with searing the meat at the last. Thank you for giving us a wonderful Christmas present with your recipes.
Thanks for sharing this method Kenji. I just watched you on "The Chew" and smiled the whole way through. I was especially pleased when all four chefs appeared to be learning new things from you. To have Mario Batali and Michael Simon bow down to your technique on your Reverse Sear Method is indeed high praise. Kudos to you! Now onward to make this glorious Prime Rib for Christmas.
Thanks for a wonderful recipe for red sauce. It was easy and tasted wonderful. I paired this with Daniel's recipe for moist meatballs. What a winning combination. My kitchen smells absolutely delicious! I love this site and learn so much from it.
I made these meatballs last night and they are everything that you said they'd be. I added the gelatin and was glad I did. They were so moist. In fact, we are having them again today in meatball sandwiches. Thanks for taking the time to perfect this recipe. I also used Kenji's red sauce. My kitchen smells wonderful...even this morning. This recipe is a keeper..
I would love to see you do your variation of Chicken Riggies. I've seen several recipes from where the festival originated, Utica, NY, and Rachel Ray does a pretty good variation. However, I think you could take the basics of this dish and blow us all away. It's pure comfort food. How about it?
The orange is genius! I think I'll make a batch of beans your way. We love them.
What a great article. I've always gone to Hot & Sour soup as my comfort food. My recipe is pretty good but I'm ready to try your version. Thanks!
You must include Brocato's Italian Ice Cream and Pastries. They've been around since 1905 and survived Katrina. We Sicilians are a hearty breed:) Their Italian cookies are wonderful as is their gelato. A little bit of heaven with a taste of the old country.
@MMinNYC...thanks for the suggestion but I'm not looking for a cream biscuit but one as described above.
@FatBaztard...love the name and I can see how you might think this was an article on aging. We all have too much spreading as we get older...lol
@bleu...I agree with you. Everyone has contributed great suggestions and I'm so appreciative of the feedback. I guess this is part of trying to develop a new recipe. I think we should form a club called "Straight Down No Twisting" since we are all in agreement with that procedure for our biscuits:)
@dbcurrie...you know, you may have a point here. I did change to King Arthur this time. I'm pretty careful about getting the butter worked in...not too much but enough that you can still see dime size pieces. The dough didn't appear to be wet...just the right consistency. I may do another batch with other flour.
@Aya...yes, I always cut straight down without twisting and I'm a fanactic on fresh soda AND baking powder. Thanks for the input.
Thanks for your input.
@Aya...yes, I've been using a cookie sheet and they were getting high but it's been the last few times that they've started falling.
@Maureen...I've used several recipes that have called for both soda and powder....just the same as there are biscuit recipes for just soda or powder. That's one of the reasons I started researching it. I also use a biscuit cutter because I like the way they look after baking...that's if they didn't slid down:)
Thanks for the responses. The end result of these biscuits is a nice crunchy outside with a nice softness inside.
@boobird...lol. Great thought.
@Jerzee Tomato...a round pan may be the right solution. I thought that everything was still cold enough when they went into the oven. I'll try freezing them again prior to baking. I'm always aware of not handling too much. I know the end results of that one:)
@Larikatz...the "baking soda/baking powder ratio thing" was found on this very website under "Research". It was an article written by Kanji, a contributing editor, and very interesting. I had been researching it prior to finding his article and felt that his was the most relevant research. I do feel it plays a role in making biscuits. As we all know, there are many different types of biscuits and recipes. The baking soda/baking powder one happens to be the one that I'm experimenting with. Thank you for sharing your recipe.
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