Does anyone have the link to the recent recipe that has made the magazine and newspaper rounds for crisp-skinned roast chicken rubbed with baking soda and salt? I thought I saw it in Serious Eats or in Cooks Illustrated, but I've searched both websites and come up empty. I know it needs to air dry in the refrigerator for 24 hours. Thanks!
I notice that everyone on the Food Network chops on secondary surfaces. Do any of you actually chop on your granite or marble surfaces, or do you always use wood or plastic chopping boards on top of those gorgeous counters?
I will be with 1099 hungry English teachers scoring the AP exam for the next ten days. We limp through convention center breakfasts and lunches, but usually are ready to spend our own dollars for a decent dinner. I have to do that ten times! Help! Where to eat?
Mint leaves or, if we have the proper playful guests, a paper umbrella right out of a 50's Polynesian restaurant!
I agree---this is a mouth-watering thread. My additions include:
frozen drinks and smoothies
BBQ'ed ribs
chocolate chunk cookies
smoked salmon, cream cheese, and red onion on a bagel
berry cobblers
hush puppies and all manner of fritters (my favorite being the conch fritter)
key lime pie
cornbread--especially with jalapenos and real corn kernels
she-crab soup
gumbo
jambalaya
cold pasta salads
coleslaw
Stop me, stop me, before I get upset the supermarkets are closed today!
I can't believe this question has been up 24 hours and no one has made the most obvious suggestion of all: go out to Home Depot and buy a real blow torch. Don't even try it with one of those wimpy cooking torches. The custard is basically just custard--use whatever recipe suits your fancy. (I like the ones with real flecks of vanilla beans.) And then roll up your sleeves and become Rosy the Riveter (okay---that dates me) and torch the heck out of the sugar you've sprinkled on top. It can be brown sugar or white, but sprinkle the sugar evenly and save the torching for the last minute.
The first step is always a trip to the hardware store! Forget Williams Sonoma...
That's a tough one. I bet most of us would go with the cookbooks we had early in our cooking careers. For me that was Julia's "Mastering the Art of French Cooking" and Claiborne/Lee's Chinese cookbook, both from the 1960's. My third would be one of Julie Sahni's Indian cookbooks.
When I used the high heat method specified on The Paupered Chef, the outside was definitely crispy (but not as good as Peking Duck) but even though I tested the temperature of the thighs, the joints were still pink. I don't recommend this recipe. But I've only done it once---but I think the Zuni Cafe or Jamile Oliver or Tyler Florence recipes are better bets.
Thank you so much, chisai. Baking powder and not baking soda...no wonder my searches came up empty! I'll add a comment when I've tried this out!
You may be talking about a roller docker, also known as pastry pricker. It puts holes in pastry, crusts, and pizza to avoid air bubbles. I found it by googling--here's one link, but there are other places that sell it, too.
http://www.hubert.com/prod/SB.19168.16437/chanadv/Pastry-Cutters-Roller-Docker.html
Dana--Is there any resolution to this mystery? Many of us have read this exchange and are empathizing with your frustration and embarrassment. Please let us know when you find out what really happened!
Take a tiny sip, and if it's perfectly awful, throw it out. If it's pretty decent--use it in the pork. Let us know how it turns out!
My favorite cocktail garnish is an orange peel curl!
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