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.
Also, really great to know you are using Better than Bouillon...this little gem makes chicken stock as good as any tetra packs out there, while taking very little space in the fridge --- a win-win combo.
Awesome, this is almost a game changer!
Really liked the writing....if you enjoy fish markets, please consider hitting one in Bangladesh if you have a chance. being in the world's largest river delta, its crisscrossed with thousands of rivers and countless inland water bodies and streams, which results in a mind boggling number of freshwater fish types that can put most large seafood markets to shame. Each has its own distinct taste, smell and size.
Ahhh, food history.......really liked the article! Will definitely try the cornbread with old-school cornmeal.
Hmmm.....somehow the picture of the stir fry looks kinda disjointed, but its probably only me.
to add to comment by Kate S. Chick-Fil-A's charity foundation did donate to some anti-LGBT groups before, but they have all but stopped funding those(found from 2012's tax return) and recently the CEO, he said that he "personally committed" to his values but "know(s) others feel very different ... and I respect their opinion" and he will "leave it to politicians and others to discuss social issues."