Oh my god you got me. I have never felt more ashamed.
For reals though, where's the recipe?
Would this work for avocados too? Or is that a different browning process?
My mom makes this salad all the time! But she puts in some sugar as well which I think makes it extra delicious. Either way, a great simple recipe.
Great article! I actually just made homemade mayo for the first time yesterday, the timing could not have been better!
Just did this for the first time and my life is changed. Was a little scared in the middle as my vortex stopped sucking in the oil. After much tilting, I just said "screw this" and manually mixed the oil by plunging the head of the blender up and down a couple times. I was SURE that this would mess it up, but actually it worked perfectly! Everything came together smoothly. The final mixture was thick, tangy and delicious!
I used an egg straight from the fridge and dijon also. Had no issues, this recipe is KILLER!
So I'm sitting here with every fan in my apartment on, tears running down my face, listening to the choking and gasping noises of my boyfriend while he attempts to blow his nose while coughing at the same time. A cautionary tale: be very careful with chili's in the microwave. I have no idea if it was the variety I got or what, but things did not go well.
"Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds."
"I don't smell anything. Are they aromatic enough?"
"I think you have to open the microwave."
Boyfriend sticks his entire head into the microwave and inhales deeply. Immediate retching, coughing and gagging noises commence. He bolts from the room and rips open the balcony door.
"What the hell is wrong with you?" And then it hit me. Like a swarm of angry hornets just crawled their way through my entire sinus system. My nose was on fire. My throat was on fire. My eyes were on fire. Everything was fire. I had to finish the recipe without breathing through my nose and pausing every 5 minutes to blow it because the irritation had caused my sinuses to go into panic mode and send a flood of mucous to try and tame the flames. Breathing in through my nose was like snorting pop rocks.
With every fan on, the chili death air lingered for AN HOUR.
Anyways, the recipe was good. Very tasty, I froze half the batch for later. Because I am never, ever, ever doing this again.
@Tkriger My boyfriend is a cilantro hater so I usually like to sub green onions, basil, parsley or just leave it out.
Oh my god I made this last night using the cast iron/broiler method and OH MY GOD IT WAS GOOD.
I couldn't find any soppressata so I just used a spicy salami. The honey actually really does add something magical to this pizza. The spicy heat gets tempered and enhanced by the sweetness and the flavors just work together really well.
I think shrimp cocktail is MY guilty pleasure because as much of a foodie I am, I still LOVE those frozen shrimp rings from the grocery store. With their teeny tiny shrimps and cheap cocktail sauce. They taste like shrimpy bags of water but I still devour them when they show up at dinner parties.
That said, this recipe looks like a great improvement!
My favorite thing to order at our local dim sum spot is a braised beef tripe and tendon dish. Soooo good...
Great article! As a Chinese-Canadian, our family friends always have dinner parties and it's never complete without the baijiu. Whenever someone visits China, they always have to bring back as many bottles as allowed for dinner parties.
Also, I had no idea how expensive that stuff was!
I love SE. I always have. However, I want to keep getting this content for free. I also really want you guys to get paid for your work. So if the new direction of SE allows that, I am 100% happy.
Excellent article! Now to maybe finally get my boyfriend to abandon his tea ball...
The coconut one sounds amazing! Can't wait to try!
@menkey He responded to Rob C who asked the same question earlier.
Hmm, that's an interesting question actually. I was also under that impression, but I mighta been wrong? I'll look into it."
I think SE has been going in the right direction. To me, yes there are fewer articles and recipes, but the ones that are here are much longer and more detailed and researched. Also the ads don't bother me (I hate ads normally) because they are clearly marked as "From Serious Eats Partners" and I just skip over it.
I'm absolutely loving these! Reminds me of my own Chinese mis-adventures.
And yeah the whole thing about shoving is really annoying for me too. I mean, the entire concept of orderly lines or personal space are completely foreign in China and you'll get pushed out of anything if you aren't aggressive enough. I remember having to shove myself onto/off of busses, trains and past the overly pushy (read: screaming and grabbing at you) TV salesmen in malls more times than I was comfortable with.
Great article Kenji! Born in Beijing and haven't been back in a few years, but I always miss the food!
And yeah, to clarify, when someone is "wearing a green hat" it means that their spouse is cheating on them and everyone knows it. Usually applies to a man. Weird phrase, I know.
Just made this for dinner tonight and it was amazing! Also added a little chopped bacon to the mix and it was really good. Left out the mozzarella.
Oh my god, whenever I visit china I could never walk by a street stall selling these without getting one. So spicy and fragrant, totally irresistible!
Can't wait to start trying these at home!
Oh my god that looks so good, but it's totally setting off my trypophobia :s
Jesus, I want this in my mouth RIGHT NOW!
Mmm delicious! I love SJB and they are a lot less work than XLB...
Please tell me someone actually ate this. Please! I wanna see reaction pictures!
@soconfuse Thanks for the link! Is the main difference the type of leaf? Zong zi being wrapped in bamboo leaves whereas Lo Mai Gai is wrapped in lotus leaves? I read through the fillings and they seem pretty similar.
@Hungry Dan I second Ham Sui Gok! One of my favorites also.
This recipe looks awesome are they the same as what we call "zong zi" in mandarin? I love the ones stuffed with pork. So savory and delicious!
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