Okay, slightly off-topic here, but how do you keep your half sheet pans so clean and shiny?
Warm milk for making yogurt
I think I will go with Auroch's Horn this year
It is good to know that employees of certain magazines have similar feelings about tips issued therein as readers of said magazines.
As a fellow cycling and pizza enthusiast, I wish you the best of luck!
At least there aren't any holes in the crust!
"We should first clarify, this tasting was actually with "dressings" not "stuffings," since we baked them in casserole pans, not inside the turkey's hollowed-out body. But for the record, we'll probably keep calling it stuffing since the proper terminology may cause confusion."
The only thing I am confused about is where this idea that "dressing" and "stuffing" are mutually exclusive terms referring to distinct dishes comes from. Who made this rule and why does everyone at Serious Eats insist on taking it for holy writ?
I agree with you about the granadilla — good stuff.
But no chontaduro? Perhaps you couldn't bring yourself to eat one
I would love to have you include your bibliography for some of these posts; it seems like you have some interesting references at your disposal (in this case I'm referring to your source for info re: temperatures and collagen breakdown).
@J. Kenji Lopez-Alt
They are from Cali (well, originally Popayán, but that was many many years ago). There's also a branch in Bogotá but I didn't have the pleasure of eating chicharrones with them to verify any regional variations.
My fiancées Colombian relatives would insist this be made with bone-in pork belly; it looks like you've used boneless.
How timely! I was long a chicken pizza poo-pooer since the slices inevitably involved barbecue sauce and desiccated pieces of chicken breast. Last night, however, our server at Black Sheep (Minneapolis) convinced us to try the chicken and banana pepper pizza which, instead of breast meat, had shreds of pulled dark meat. So now I'm a convert.
Well if you need a place to stay in the Twin Cities for a Juicy Lucy tour, I can offer you a futon.
Good to see Slate taking the daring "those silly bloggers" angle
@Erin Zimmer: I completely agree; call it what you want (and I think this is historically supported). But I don't understand where people got the idea that dressing was one thing and stuffing was a different, distinct thing. Does anybody know?
Where does this dressing = casserole, stuffing = inside the bird definition come from? Is there some kind of book I need to read? Did I miss that issue of Food Terminology News?
The Oxford English Dictionary supports the idea of stuffing as a subcategory of dressing. I was as intrigued (or maybe annoyed) as you were with the dead-set conviction of some of the authors here that stuffing was within a bird and dressing without, so I did some research. Looking at 19th century cookbooks I found a lot more ambiguity in the terms. I wrote a post about what I found on my blog (it's pretty long, which is why I'm doing this shameless self-promotion instead of just pasting in the results): http://marthaandtom.com/2009/11/stuffing-or-dressing/.
I was committed to doing the whole Norman Rockwell thing this year but after reading your article I'm convinced once again to break the turkey down. Having the carcass for stock is just too perfect.
My solution in the past to the turkey leg/thigh problem was to confit them while roasting the breast (I'm thinking turkey rillettes). I don't have a grinder for making the forcemeat; would it be possible to do with a food processor?
I am really impressed that you conducted all these trials in your apartment kitchen. It's one thing to do this kind of thorough experimentation at Cook's Illustrated where I imagine there are plenty of hungry bellies willing to make sure failed trials don't go to waste, but to do this on your own requires either a limitless love for eggs or a steadfast commitment to sacrificing in the name of science. Did you get sick of egg salad and deviled eggs?
I don't really want to get into the tackiness or non-tackiness of the theme but that is a really terrible, boring-sounding menu.
I love the first picture of the inside of a freezer. Does anybody's freezer look that good? If so, come fix mine!
Trader Joe's regular olive oil is pretty flavorful, even in situations where you would normally use extra virgin olive oil.
What do you mean by "their flavors can be sealed in"? How does frying accomplish this?
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