Profile

The True Adonis

Easy Mixed Cheese Quiche

I wonder if you could put some Macaroni in there or some pasta and have an epic Macaroni and cheese pie.

Tender and Beefy Chicken Fried Steak

This is simply awesome!

Our New Chocolate Page is Ready to Give You a Cocoa Hangover

What I would really like to see is when I click on a name, I can then click each author's recipes or get each author's recipe list. Its highly annoying to have to scroll through pages and pages of posts in order to browse an author's recipes.

Know Your Chicken: What USDA Poultry Labels Actually Mean

Solution Chicken has only one use, for the dog. It is ridiculous how the 15 percent solution has been replacing the regular chickens. I also have to hunt for non-solution chickens at times. The worst is when I see a nice pork butt ruined by enhancement. Might as well throw it out.

The Vegan Experience: Welcome to Year 4

Great approach Kenji. While I am not a Vegan, I do look forward to trying some of your new soups and things. I believe you do it for the best reasons out of all of them. I don't purposely limit my meat consumption, but I tend not to overeat meat at all as a lot of my calories come from desserts, so that makes me feel a bit better!

I like the vegetarian approach moreso than the vegan and perhaps you could include both approaches to a recipe, Vegan and Vegetarian. Vegan can be extreme in some cases and make recipes difficult or impossible to prepare depending on ingredient availability. Plus, Vegetarian versions may streamline a bit with less substitutions and be more cost effective for some. Either way, I am sure whatever recipes presented will be top notch and I look forward to trying some.

Any desserts, coming up? (doesn`t have to Vegan) :) I need the Chocaholic to come around more often!

The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust

I just noticed the butter listed belongs in the Cornbread section.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

Oh I see it now, You said that one could just toss it in a blender or spice grinder and make powder or go on to make paste.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

Kenji, I found your post for making the Chili Paste, but did not see where you make Chili Powder. Are you just basically toasting and grinding the chilis to make powder? Anything else added as I know some Chili Powders are mixtures of spices rather than Pure Chilis ground.

Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)

Incredible Kenji!


I will have to make both versions.

Have you considered also revamping Shepherd's Pie into something special?

Also, the first mention of Tamale Pie I was able to find was from The Times Cook Book: Cooking and Other Recipes, Issue 3 from 1911.

Here is a link to the entire book and text.
http://babel.hathitrust.org/cgi/pt?id=uc1.31822031020787;view=1up;seq=24

A TON of forgotten recipes using interesting techniques. Their original Tamale Pie was made with Veal on page 22 along with some others.

I think you will enjoy this entire book Kenji, lots of Dishes that should be considered and some I have never seen.

This Week at Serious Eats World Headquarters

Food Lab cookbook is going to be epic!


On a side note....You guys forgot that Friday, January 23 is National Pie Day!

The Best Egg Salad

Made the recipe as it was written 3 times last week. The technique of using your hands really gets the right texture. I can have the entire thing done well before the eggs finish boiling (also using Kenji`s method in the steamer basket).

Easiest and best egg salad I have made and I have made a ton of different recipes including my own. Kenji really hits the ratio of Mayo to egg perfectly.

The Food Lab: Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams

I think you gave me the wrong link for the fresh pasta on accident.
Is this the one by Nikki?

http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

The Food Lab: Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams

Kenji, what brand and type of Lasagna noodles would you recommend? Are the no boil options any worse or better than the other options?

How to Make Maryland Fried Chicken With White Gravy

I`d say you nailed it Daniel. Hit all the points and this is truly an authentic version, especially with the addition of butter in the gravy. Other recipes seem to miss this for some reason, and some add chicken broth even. Your version would be right at home with the original. Any other fried chicken recipes in the works? You can never have too many of those.

How to Make Maryland Fried Chicken With White Gravy

How to Make Meatball Pizza

This is like one of the best week`s ever on Serious Eats. The Maryland Fried Chicken, This Meatball Pizza and the Meatballs themselves!

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

The "twee-est" meatball I think comes in one of those little packages called Michelina's (there appears to be what looks like a genuine "Italian-Grandmother" on the front of the box). Here is the recipe if you are looking for a real "Twee" meatball.

1. Acquire box.
2. Put in Microwave.
3. Enjoy your Twee-Balls

I`ll just make Daniel's recipe instead. :)

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

I don`t know about anyone else here, but I hate that word "twee". I have been in a few neighborhoods that might get you beat up if you called their food twee.

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

@Jnjn2

Actually, the first mention of "Italian-American" Spaghetti and Meatballs in food history/literature contains eggs and a liquid-water or milk to semi spoiled milk/buttermilk.

[1922]
"Meat balls and spaghetti
A meal that will 'hit the spot' on a cool fall or winter day. Boil 1 package American Beauty Spaghetti until tender (almost 15 minutes). Break 3/8 pound of dry bread into small pieces and put into 3/4 cup hot water, allow bread to soften, then squeeze out water. Put 1/2 pound chuck beef, 1/4 pound shoulder pork and 2 slices onion thru a meat chopper. Mix with bread, 1 beaten egg, 2 tablespoons chopped parsley, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and 1/4 pound grated cheese. Form into balls. Fry balls in olive oil. Serve with spaghetti and tomato sauce."
---display ad, Amerian Beauty Macaroni Products, The Hutchinson News [Kansas], Ocboter 27, 1922 (p. 10)

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

@Jnjn2

Actually, the first mention of "Italian-American" Spaghetti and Meatballs in food history/literature contains eggs and a liquid-water or milk to semi spoiled milk/buttermilk.

[1922]
"Meat balls and spaghetti
A meal that will 'hit the spot' on a cool fall or winter day. Boil 1 package American Beauty Spaghetti until tender (almost 15 minutes). Break 3/8 pound of dry bread into small pieces and put into 3/4 cup hot water, allow bread to soften, then squeeze out water. Put 1/2 pound chuck beef, 1/4 pound shoulder pork and 2 slices onion thru a meat chopper. Mix with bread, 1 beaten egg, 2 tablespoons chopped parsley, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and 1/4 pound grated cheese. Form into balls. Fry balls in olive oil. Serve with spaghetti and tomato sauce."
---display ad, Amerian Beauty Macaroni Products, The Hutchinson News [Kansas], Ocboter 27, 1922 (p. 10)

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

@ Joy See,

I guarantee you can eat these meatballs weekly if you wanted to for 30 years and be in perfect health.

I will definitely be making this. Daniel, do you guys get the Whole Fat Buttermilk or are you stuck with the usual lowfat. I find it does make a pretty big difference in some applications and in others, not so much.

The Ethics of Foie Gras: New Fire for an Old Debate

http://www.oddee.com/item_98725.aspx

7 Cases of Animals that Committed Suicide
9/27/2013
by Admin
Weird Science

The Ethics of Foie Gras: New Fire for an Old Debate

http://www.bio.uaic.ro/publicatii/anale_zoologie/issue/2004/42-2004.pdf

Captive Dolphins commit suicide!

One of the major causes of death among captive dolphins is suicide. They kill themselves in many different ways from just refusing to eat all the way to the extreme of smashing their heads against walls!

Dolphins sometime have trouble adapting to new ways of life. For instance, dolphins mainly rely on raw fish diets that they hunt for themselves. When in captivity, they are fed pieces of fish from humans, which can shock the dolphins and send them spiraling into suicide.

Dolphins die from smashing their heads on the walls, but it is not always intentional! Many times, the dolphins will get excited and not understand the boundaries of the tanks they are in, so much so that they accidentally continually crash into them! Read more about this phenomenon by clicking the source!

The Ethics of Foie Gras: New Fire for an Old Debate

Arlius,

You are wrong as usual.

Hope this helps. (doubt that it will)

http://en.wikipedia.org/wiki/Animal_suicide

The Ethics of Foie Gras: New Fire for an Old Debate

Humans ARE animals genius. The fifth ape.

Furthermore, I have stuck to my guns the whole way through and points 1-4 have been my contention the entire time.

Please show me any deviation. You won`t find it, because I did not.

Again, you seem to think humans are not animals. Let me quote you directly: "Humans are not the same as animals."

Sorry, but there is no other interpretation to be made here. You think humans are separate from animals and are not animals, thus implying inferiority. Your other posts also denote as much. Scroll back and reread what you wrote.

I think you don`t even realize what you write from post to post. This whole thread is about ethics and all of my comments are indeed relevant.

I will post this point again then: My point about suicide bombers and humans is that the majority of humans do not even comprehend death accurately. The overwhelming majority are religious and believe they will continue living after they die and that they will either join their magical sky daddy or they will be rewarded with 72 virgins or some other nonsense.

That is not rational or fact based, but that is what the majority of humans currently believe. So its safe to say, as an aggregate, most humans do not comprehend death accurately.

You also claimed that livestock are not sentient. You wrote: "They are not sentient".

I get it, you are a dominionist. You think humans are not animals, and that animals are not sentient, both things you have stated.

You also fail to realize that humans, as a majority, have a strange concept of death as I noted above. Keep in mind you brought the whole death element in all of it, not I. Go ahead and take the easy way out though, and blame me. I get it, its easier for you that way then to defend your very own words and "ideas" that you introduced first to the conversation.

All I did was merely expose your ridiculous "argument" for what it was- ridiculous and nonsensical- yet you continue.

I see no reason for Kenji to lock anything. We were having a debate and when it does not go your way, you pitch a fit and float the notion that Kenji will lock the thread and then proceed to blame me again for your inadequate rebuttal. Everything I linked has something to do with the topic at hand. I am truly sorry you fail at following along. Don`t introduce your ridiculous "arguments" and expect me not to address them and then claim I am responsible for introducing the notion of being aware or unaware or having a valid conception about death- that was all you buddy.

If you can`t take the heat, get out of the kitchen.

James Villas-Glory of Southern Cooking-Key Lime Recipe is a Fail

So, I figured I`d make a Key Lime Pie using The Key Lime Pie recipe from The Glory of Southern Cooking by James Villas. I read through it and thought it sounded kind of strange as if it wouldn`t work, but I figured I may as well follow the recipe as it was written. Absolutely horrible.

1. Graham Cracker Crust was a joke-Never was cohesive, WAY too many Graham Crackers and had a WHOLE CUP of sugar whereas most had 2-3 tablespoons at most. It was an overflowing non-cohesive powdery mess.
2. The filling had one cup of Lime Juice, most have 1/2 cup to 3/4 cup.
3. There was a tablespoon of lime zest, whereas most had one teaspoon or 1 and a half teaspoons at most.
4. The cooking time of 10 minutes is a joke. Nothing happens in that time frame.

This was absolutely horrible. Here is a direct link to the recipe so you can see what I am talking about. I want to write him and tell him how horrible his recipe is and that it could NEVER work. To think he is a James Beard award winner. What a joke. Anyone have any similar stories?

http://books.google.com/books?id=V4CJfHqT6ssC&pg=PT372&lpg=PT372&dq=glory+of+southern+cooking+key+lime+pie&source=bl&ots=52eKKhWAzT&sig=T-xC_Y0ZdTPW7VCn_LDgOibli-4&hl=en&sa=X&ei=ph1bT92FN4KutweMzsiGDA&ved=0CCwQ6AEwAA#v=onepage&q&f=false

What's the Best Way to Brew Iced Coffee?

When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear. More

Ask The Food Lab: Can I Stir-Fry On An Electric Cooktop?

"I am an avid teen food who adores her asian dishes, especially the creativity of stir fry. Now, I make it all the time but know that my end result could be exceptionally better. You had on the blog about doing the perfect stir fry on the grill but unfortunately I am in a college dorm and only have access to an electric stove. My question is: how does one not steam their vegetables while at the same time not use too much oil AND how do you not burn your corn starch sauce to the pan?" More

The Pizza Lab: Three Doughs to Know

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Video: How To Make Pillsbury Banana Cream Crescent Donuts At Home

Inspired by the Cronut craze, but don't want to wait for hours to sample the pastry? You don't have to: thanks to Pillsbury, you can make your own Crescent Donuts at home, and it couldn't be simpler. More

33 Hamburger Recipes For Memorial Day

I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. More