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The True Adonis

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Aglio e Olio: The One Pasta Sauce You Absolutely Must Know

Love this because I can just make single 4 oz servings if I want!

The Food Lab: Building a Better Egg McMuffin

Kenji, what brand of Muffin and Cheese do you recommend and use?

Remaking Mom's Hot Dog and Cabbage Soup: A Tale of Two Kapusniaks

I was just looking for variations of this but could not find anything decent to make......UNTIL NOW! Thanks for all of your hard work Kenji and your book rules!

Look forward to cooking "with" you this new year!

The Food Lab: How to Make the Best Carne Asada

Just stopped by to say that I pre-ordered your book and can't wait to get it on Monday! Question, will you have a forum/message board for your book? If so I want to join it!

So Long and Thanks for All the Fish Cakes: An Editor Says Farewell

NOOOOOOOOOOOOOOOOOOOOOOOOOO.

You were one of my favorites! I will continue to follow your work my friend!

Chicken-Fried Chicken With Cream Gravy

This is Kenji at his finest once again!

Good to see things like this. Will definitely make this!

The Baking Steel Griddle Has Arrived

Why not just use the other steels as a griddle? That channel really make that much of a difference?

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

Kenji, what are your thoughts on Better Than Bouillon (I use the reduced sodium chicken base) in comparison to Swanson and the other brands out there? Also, do you have a recipe or plans to make something like a Chicken Stock Base that mimics the better than Bouillon product? I really like the stock base format versus the huge amount of space homemade chicken stock takes up. Its to the point that there is not even enough room in the freezer so why even bother making the stock from scratch. With the base, this is completely eliminated. I hope there is something in the works!

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Torture? Really? If I want no salt because I want fresh fries and I want to add the level of salt that I want is now some how akin to torture a poor employee whose very job it is to fulfill orders such as this?

Soon you are going to tell me that asking to add ketchup and onion is going to make me a prison ward at Abu Grahib.
Give me a break. Torture.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

@monopod,

Nonsense. I can't tell you how many times I have ordered no salt on fast food fries, gotten the absolute freshest tasting fries, salted them myself, and had the salt stick like glue. You get the fries right out of the fryer as they cleaned the entire station and you get the batch straight from the fryer. Salt sticks no problem. Try it. You will see a vast improvement in your french fry experience. Even if I don't do the no salt request, I usually have to add salt anyways to my fries. I love salt.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

LOL@ StephanieF

"Game the system", "cause extra work and delay for no good reason" Oh brother. You do realize that is part of their jobs and is certainly not asking too much. Its not their job to question why you want something a certain way or how you want it. Their only job is to make it the way you say you want it (which is part of their job description) so that you can pay your money for it. Did you forget that the employee's are getting paid and that it is in their job description to make sure orders are fulfilled and are correct? I think the huffing and puffing attitude is precisely why when most people go to fast food, they can never get any nice things. Quality drops, customer service drops and mediocrity becomes the expected norm. I say screw that.

Franchise owners and anyone in corporate would be pissed (or should be) if they found that they had an employee huffing and puffing and not fulfilling a valid customer's request. In this case, the freshest food possible.

I already made note that you can ask for anything to be freshly cooked. However, even if you ask, you may not always receive. I simply provided an alternative to getting the freshest possible food 100 percent of the time from any fast food place.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Adamvs Maximvs,

Steak and Shake has their Milkshake act together. Cookout also has it together.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Kenji, you don't have to tell any fast food that their first batch or what have you tasted stale. As you order, just ask "can you drop the fries fresh" and can you put all the other items in separate bags? The separate bag thing makes sure nothing gets crushed and they also make it fresh usually at that request as this used to be/still may be an order request of a higher up looking to check the quality of their food and service so they will go the extra mile with the order. Try it, you may be surprised.

Also, another way is, (not that you have to do this, but you will get fresh fries every time) is to ask for fries with no salt and then salt them yourself or ask for salt packets. You will get fries cooked fresh and not the ones that sit around.

You can ask for everything to be cooked and made fresh and they will do it and not have any problem with it. You are paying money and do not have to have the leftovers sitting for 10 minutes. This goes for any item at at any fast food place.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

BoJangles for Chicken and especially their biscuits. No Steak and Shake? Their meat blend is awesome and they make each order fresh using the smash technique.

Wendy's does have the best fries!!!!! Love this list!

Extra-Crispy Bar-Style Tortilla Pizza

I found a better way for this recipe to ensure perfect crust every time without hassling with putting it on the stove or leaving it to chance.

Simply heat your skillet on medium high and brown both sides of your Tortilla to the doneness you want, then take it out and let it rest a few minutes and you will notice that it gets incredibly firm and crisp as it cools. Return it now to your pan which is off the heat and then top it with whatever you want. Then broil until done. The bottom will not cook anymore and you will have perfect results every time without having to worry about the bottom which has been a main complaint.

How Cereal Became the Quintessential American Breakfast

Correction- Bruce Jenner was actually the first female athlete on the cover of the Wheaties box in 1977. :)

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

I found a better way for this recipe to ensure perfect crust every time without hassling with putting it on the stove or leaving it to chance.

Simply heat your skillet on medium high and brown both sides of your Tortilla to the doneness you want, then take it out and let it rest a few minutes and you will notice that it gets incredibly firm and crisp as it cools. Return it now to your pan which is off the heat and then top it with whatever you want. Then broil until done. The bottom will not cook anymore and you will have perfect results every time without having to worry about the bottom which has been a main complaint.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

Novachild,

I promise you if you would have kept pulsing, it would have formed a paste. To everyone: Just keep pulsing, it will form a paste! I have made this crust over 100 times and can tell you this is how you do it!!!

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

Seth,

Just try lime extract or coconut extract or even rum extract if you want the crust to have those flavors. No need to waste alcohol really. :)

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

I have made Kenji's pie dough well over a hundred times now and its always been 100 percent consistent.

A tip I will give to everyone regarding the dough as I saw some of the comments on the original thread pertaining to "not being able to form the paste"- Just keep on pulsing. It will happen. Do not bother with counting the pulses. Just keep on until you get the paste. Trust me, it will happen.