Heh heh, good catch @thekat03, I am guessing that photo looked better than the shredded lettuce photo. Though Kenji mentioned green leaf lettuce as a suitable substitute, so no biggie.
First there comes Trump, and now Kenji uses words like Dictatorship, and appoints a supreme leader! World has changed......
Btw Trump said sorry yesterday, so at that rate we can expect a sorry from Kenji in September 2017.
These look great! But I have to ask, any non-alcoholic substitution for sake that may give similar results? Thanks!
Can you please add/link a recipe of the jam bar? Its not there.
Unpeeled garlic, really??
Can't imagine it being a taste advantage, so what is it, texture advantage? But then again, why would I want shredded paper in my sauce?
Or maybe its just a convenience issue, where leaving the garlic unpeeled does not compromise the test?
@ Kenji and @Daniel
Bit late in my comment, so not sure if you will see it, but I argue that there is a hole in your experiment.
The hole: The only two kind of stews you test are heavily spiced, and are beef only(Chili and All American Stew). They do not represent a great many stews (veg only, lightly spiced, blonde stews, fish or seafood stews)
Fish stews and lightly spiced stews most definitely improve after an overnight rest.
One of the joys of Bangladesh winter is the young bottle gourds (aka calabash/long mellon, like a winter mellon, but more delicate flavor) that appear in the market. A very simple , lightly spiced curry stew with shell on shrimps, with cilantro on top is the best thing possible. This stew is definitely better the next day, because:
1. The bottle gourds become sweeter
2. The flavor of the liquid in the stew (liquid part is called "jhol") becomes all the more shrimpy and heavenly.
The Clam chowder example of @HeidiCooksSupper, and vegetable stew example of @octopod.
Ahh, yes yes, yes, yes!
By the laws of ICIRA (International Culinary Institute of Recipe Authentication) its a new recipe if there is 3 or more thing changed. Added stock, boiled bread, no blender emulsion. So its a new recipe!
On a less formal note, this looks interesting! Probably easier on the mouth than the chicken noodle soup for the sick ones.
Truly disappointed and well, I am sad. When I open SE, it usually takes all my trouble away, well today it just made me say "Oh come on, really??"
I will miss you. You were one of the writers who, I felt, had an "itch" that kept you going.
Good luck, and may your itch never be treated.
Yes to cleaning questions. I guess this is the first thing someone wonders when she is thinking to move to wooden boards from plastic ones.
I would like to chime in and say that this is clarified butter, and not ghee---as Daniel already mentioned. For ghee, its basically the same technique but the milk solids are browned a *lot* more, almost to dark chocolate color, thats when you get the robust , wonderfully nutty aroma of ghee throughout the whole batch and not just at the bottom.
In our early ghee making days, I always stopped when the milk solids turned light brown(thats what the recipes usually tell you), but we quickly found out that darkening the milk solids gives it a monster-size flavor boost.
Max, have you tried Borhani/Burhani, a salted, yogurt drink with mint/cilantro, some garlic and some roasted crushed cumin? You must try this savory, Bangladeshi speciality which goes awesomely with heavily spiced Subcontinental dishes like Biryani or meat curry, and works great a cooling drink in hot days!
And then, please post a recipe and include this in "what to do with yogurt"!
lol @tdp312 :D
Wow, this is awesome! I deeply enjoy your writings on Southern foods, please keep it up! Nice to know about some history regarding the hush puppies. A freshly fried, perfectly executed hush puppy is a thing of absolute joy, I can eat it up on its own without any fried fish :-)
I don't see too many other contributors delving deep into food history, your writings definitely enrich the overall quality of Seriouseats in this regard.
About Cardamom, I find that Indian groceries are usually a good source of fresh green ones at a great price!
Oh no, sad to hear the news! I remember reading his articles in Time, and completely disagreeing with many of the articles, and I let it know in the comments and he replied back to some, indicating he actually read the feedbacks. That was my first taste of interacting with "famous food people", and I think this was before twitter and twitter culture became mainstream.
Condolences to the family.
@Tinab81, from my experience(~8 years with about twice a month), the timing depends on how full the cooker is, how much water is in there, how hot the burner etc.
Here goes a guesstimate:
in a 4 quart cooker, half full with solid a and liquid, "one whistle" is about 12-15 minutes, and subsequent whitsles are 7 to 10 minutes apart.
And best ways to get a feel is to cook a few batches. Couple of them will turn to mush, but it will give a much better idea of the cooking time.
Whats with the comments formatting? Am I the only one seeing them getting tucked under Kenji's comments?
Ahhh, I am new to Kenji's pressure cooker recipes. I have a "indian" pressure cooker, with a 1 inch cylindrical valve on top, that whistles and releases pressure on regular interval. Will it work for this recipe?
something like this: http://is.gd/T3qzms
Like sarahlizzy, first thing that comes to mind is chipotle soup, or chicken tortilla soup.
Max, have you found any brand much better than others, or its mostly similar in taste? I see San Marcos a lot, and it seems tastier (and hotter) than Goya/Costena.
Kenji, as far as initial spring goes, if the target is to transfer as much heat to the dough as possible, what do you think of putting a water pot in the oven to create steam?
I read about this in Peter Reinhert's book, and it makes sense because moist air should transfer heat much quicker than dry air. In that sense, putting a shallow bowl of water in the oven should help the spring.
Please ignore my prev. comment, I meant ricotta and u do mention that in your post :)
This is mozzarella, right? Don't see any difference between making mozzarella from milk and what you just described.
To make a small batch vinaigrette (say, 2 serving), I take all the ingredients in a regular mug and give them an almighty beating with the fork, it usually comes together in well less than a minute.
About bringing stinky lunch in office, I try to avoid it, I know many people are ok with it but some are not, and it's kinda unfair to them, especially in cubicle/shared-air spaces. I would be really hesitant to bring the kimchi version in a regular office.