My Green Chile Cheeseburger, 9oz pattie 15% ground beef, toasted Telera roll bun, mayonaise, whole filleted chile on each bun, provelone cheese, medium rare. That is all.
#10 is #1 on my list, but I LOVE Laksa, so I will look for #1 at the asian markets to give it a try.
The best Pastor I have eaten had onion slices/strings(undoubtebly white onion) interspersed between the marinated pork slices as the Trompo is built. When shaved off the Trompo, you get little pieces of carmelized onion with your pork, and ideally a slice of pinapple from the top of the Trompo, though most of the Pastor in my SoCal neighborhood do not top the Trompo with pineapple, except sometimes for show.
It would seem that onion slices could be easily incorporated into Kenji's method, at least worth a try. Thanks so much for your research for this, I have been trying to make Tacos al Pastor for over 20 years, and have settled for what is most likely considered pork adobada.
@Fsizzle : Some "green leafy substances" need to maintain proper moisture content, so storing airtight is good, under vaccuum is better.
Foodsaver makes a device which allows you to vaccuum seal Ball jars without water bath. Cost is ~$10, but you need the vaccuum pump also. They sell a variety of options for that. This works really well, so I've heard!
Shiny only with oil, it is not stainless or chrome plated. It is not yet seasoned enough, it is still new.
Chile Rellenos cart
"that very necessary, can't-stop-dousing-everything-with-it ginger dipping sauce"
Attention Joshua Bousel, Please!
Tortilla in lentil curry.
Absolutely hate the "Tipping" system here in the USA. I pick up all(rare) pizzas, and eat at restaurants rarely. When we do eat out, I tip appropriately but am never comfortable with it. I do not want to do what a restraurateur should be doing.
One local restaurant tried to eliminate tipping, by adding 18% surcharge to meal prices, mostly to benefit wait & kitchen staff. It was confusing and they dropped the program after a while.
I ALWAYS use coconut creme(canned or powder) with my peanut sauce. I thought it was mandatory.
Easy decision, ham is rediculously cheap, and lamb is rediculously expensive.
Love Tiffins, from the first one I have seen. I seek them out at flea markets, most are vintage and most are American (or made FOR America). Some are enameled, but most are unfinished aluminum.
Modern tiffen equivelent are the Zojirushi Bento boxes, and these insulated tiffens will keep a lunch hot from early morning till lunch.
Limon (lime) is naturally flavored, I think Mandarina (tangerine) is also. These are my favorite Jarritos flavors. So very sweet, they are best consumed with spicy foods. Drink them very rarely. Still mad that they changed the 2 liter bottles to 1.5 liter, same price.
I don't like rooster sauce anymore after I started making my own. It just has an artificial taste that I don't like.
That said, I use red pepper flakes usually on pizza, sometimes habanero sauce. I also don't like pickled jalapenos on my pie. Disclaimer: I eat pizza rarely.
The sandwich pictured at $16 makes me first angry, then sad.
Dungies are clearly not getting enough respect. Sweetest. Crabmeat. Ever.
Need replay for the second quarter!
I'm glad he is not my neighbor. The perfect place for this operation is perhaps in a rural area, such as a farm?
Kimchi,usually I eat vinegared pickles.
I unwittingly tested the BBQ vs.Pan steak cooking on consecutive nights this week. My propane BBQ was leaking gas when I went to grill on Monday, so we cooked our Tri-Tip steaks in a cast iron skillet. Tuesday I cooked more Tri-Tip steaks on my charcoal grill.
Both steaks were properly cooked to medium rare, and both were very good. The BBQ'ed steaks actually tasted much better due to the smoke/wood flavors from grilling. The pan seared steaks were not basted as we only use enough fat in the skillet for heat transfer, so perhaps they could have been better.
Living in SoCal means year round grilling is easy, but you really have to admire those who BBQ and grill in inclement weather. I can only imagine how great a grilled steak tastes when one has to brave snow and frigid temps to get the job done. My compliments to all the cold weather BBQ'ers who brave the elements for the greater good of meat!
Pork needs love too! Hail the Uber-meat!
Bacon, garlic, onion and mushroom.
Get over yourself and make my drink.
Mortadella is our grown up bologna.
If anyone uses a flat-top/griddle on a regular basis, could you please take the surface temperature in various locations, if you have an infrared thermometer. I'm mostly interested in Maximum temps.
I have a new griddle, 24" x 36" that seems to run cold. The highest temps are only slightly above 300 degrees. I am having a hard time getting great crust on burger patties.
Thanks to anyone who might be able to help. 4-18-13
National Doughnut Day is today, I was looking to SE for some coverage.
Disclaimer: Love doughnuts, but have not had any for over a year. I remember last doughnut day passing with me saying the same thing. Even worse, I live close to a nationally famous, excellent Doughnut shop.
Last week, we discussed the issues of cooking the right amount of food and using your best ingredients where they count. But the relative costs of ingredients isn't the only thing a new vendor must take into consideration when working out his menu—it's just as important to respond and adjust to customer expectations. More
Brooklyn's Smorgasburg is more popular than ever, and the competition to be a vendor there has never been more competitive. So what's it actually like to run a stand at the weekend pop up? This series will find out. More
Thus far in this miniseries, we've kept the focus strictly on Noah's experience fine tuning his menu, figuring out his identity in the marketplace, and other logistical issues. What we've spent less time exploring are the psychological and physical tolls of running a stand at Smorgasburg; something that Noah—as the sole proprietor of Scharf & Zoyer—experiences acutely. More
I've been a fan of instant noodles all my life and in 2002, decided to turn this passion into a blog. While living in Seattle, I've found Asian grocery stores aplenty and my love affair with the instant noodle has only increased. Over the years, I've found some pretty amazing varieties; this list represents the best of the best. More
I have been working on this recipe for longer than any other recipe I've ever worked on. But at long last, I'm pretty darn pleased with the results. Here's how to get the slow-cooked, crisply charred effect of tacos al pastor at home, no rotisserie required. More
Although it's not the most innovative product on the planet, the new dry herb storage jars from Ball ($6.95/4) are pretty handy. They're small—just four ounces (1/2 cup)—and the lids have built-in shaker tops. More
Grilled Turkish beef meatballs are served with traditional cucumber yogurt and onion salad accompaniments. More
It's exciting times indeed in the world of backyard pizza-making. Last year, I tested out two fantastic products that improved the quality of my home-baked pizzas by leaps and bounds. This year, I've combined their powers to produce the ultimate—and inexpensive—home pie-slinging setup. More
Arguably the most famous of the British puddings, Yorkshire pudding always makes an impressive side to serve along a perfectly cooked roast beef. But what happens if you don't have a pan of hot beef drippings to make your Yorkshire pudding in? Don't fret! You can make Yorkshire pudding in a variety of fats, taking this special occasion pudding to a fantastic side (or meal) you can make any night of the week. More
Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust. More
This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I actually have the blind taste tests to prove it! More
We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks, but I thought I'd use the time to write something that a lot of folks have been asking me about: a basic handbook for taking your burgers to the next level. The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions in terms of heat source, strength, and timing. As far as taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation. More
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More
Baking powder and baking soda. Both of them are used so frequently in quick baking projects that unless you are a recipe developer, rarely do you consider what each of them actually does for your finished product. How come my scones call for baking powder, but my buttermilk biscuits call for a mixture of powder and soda? Is there an easy way to substitute one for the other if I don't have both on hand? And why do I have to bake my muffins right after mixing the batter? This edition of the Food Lab is a quick and dirty guide to how they work, and how they affect the outcome of your recipe. More
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients. More
Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter. More
Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim... More
A really well-constructed potato salad can be as interesting as the burger it precedes (and believe me: I love burgers). Tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite, a perfect potato salad should taste feather-light, despite being made with potato and mayo, two of the heaviest ingredients around. How to make that perfect potato salad? Find out in this week's Food Lab. More
Crunchy, soft and mellow on the outside. Spicy, tangy and meaty inside, potato chops are the kind of thing you'd want to save for your last bite. So that all their wonderful contrasting textures and flavors stay with you to remind you of a wonderful meal. More
We asked our friends Jane and Michael Stern over at Roadfood.com to give us their top five chili picks. Here are their choices. From Milwaukee to Seattle to, of course, Cincinnati, where chili is the city dish. More
Raise your hand if you like Tater Tots? (And remember, it's the Internet, so no one can see you)! Everyone, right? I thought so. They get a bum rap in public, and it's a travesty, because they are perhaps the second-most-awesomest crisp-on-the-outside tender-in-the-center fried potato-based snack ever conceived. This week, we try to make them at home. More
To freeze the Tots, follow the recipe through step 3. In step 4, remove them from the fryer after 1 1/2 minutes and drain on a paper towel-lined plate. Transfer to a sheet tray or large plate in a single... More
On the surface, the idea of a tangy hot mayonnaise may not strike the mouthwatering response of its tomato-based brethren—but one taste and I'm sure you'll be sold. More
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up. More
When they're good, honey roasted peanuts are a magnificent symphony of sweet and savory flavors with nutty and floral notes, and a crunch and munchability that's second to none. When they're bad, it's like eating a mouthful of dried peas dipped in sugar and salt. This homemade version is far from bad. More
American, with a side of Mexican.