Ed Levine on Josh Ozersky: A Well-Fed Life Cut Too Short

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.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

@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.

Happy pressure-cooking!

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

Whats with the comments formatting? Am I the only one seeing them getting tucked under Kenji's comments?

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

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:

Everything You Can Do With a Can of Chipotles in Adobo

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.

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

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.

How to Make Queso Fresco, the World's Easiest Cheese

Please ignore my prev. comment, I meant ricotta and u do mention that in your post :)

How to Make Queso Fresco, the World's Easiest Cheese

This is mozzarella, right? Don't see any difference between making mozzarella from milk and what you just described.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

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.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

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.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

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.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Awesome, this is almost a game changer!

A Visit to Dubai's Fish Souk

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.

The Real Reason Sugar Has No Place in Cornbread

Ahhh, food history.......really liked the article! Will definitely try the cornbread with old-school cornmeal.

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Hmmm.....somehow the picture of the stir fry looks kinda disjointed, but its probably only me.

The 11 Best Things I Ate During My Cross-Country Road Trip

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."

Taste Test: Should I Use Filtered or Bottled Water for Tea?

Interesting....and also, how about a taste test of supermarket black/green tea? SE doesn't have one yet.

Or else, maybe you can share your list of "good" supermarket tea brands?

Taste Test: The Best Fast Food Chicken Nuggets

@semirose, I can sympathize as a CFA fan, luckily I got a CFA nearby, in Pittsburgh area.

CFA nuggets probably dont belong in this list, if its actually a whole piece chicken instead of reconstituted meat like the rest(except maybe popeye's).

Taste Test: The Best Fast Food Chicken Nuggets

Yeah i remember Kenji also mentioned the same "highlighting the best" policy for taste tests, couple days ago. As a reader, I dont loose out too much with the new policy, so I am ok.

CFA fan here, i can totally get why its not on top, the breading is not traditional. And now that I think of it, probably CFA nuggets are the *only one* in the list that use an actual piece of chicken breast, instead of the reconstituted meat foam. Can anyone confirm?

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Bell peppers and grilled chicken!

Mustard Manual: Your Guide to Mustard Varieties

Good one, enjoyed it!

Easy Butter Paneer With Spinach

@Max, (thumbs up). digressing a bit, Adding yogurt to a curry without curdling has been an age-old problem for subcontinental cooking. I've found that If a recipe has yogurt as a primary mix i.e. mixed before anything goes in the burner, then they almost never curdle. For example, chicken korma (bangla style, white) and mutton rezala usually has the meat mixed with spices and yogurt and the mix is then goes to burner, they dont curdle.

Another interesting method I heard recently (from a Bangali TV cook) is that she beats in cornstarch or flour into yogurt if yogurt needs to go in a warm sauce. Havent tried that yet.

Easy Butter Paneer With Spinach

^ Once yogurt is added and blended into cold sauce, it can be reheated/boiled, it wont curdle.

Easy Butter Paneer With Spinach

This is pretty similar to Kenji's chicken tikka masala gravy, with enough variations that has tempted me to try this one out too :-) No garlic here, and honey and kasuri methi added.

This is a great recipe for weeknights, it freezes wonderfully well, you can even freeze the gravy and add cheese/grilled chicken later and heat it up!

If I want a lower calorie version, I substitute cream with 2% or non fat greek yogurt and hand blend it again, shaves about 100 calories per serving (yes I know), Its a bit tangy that way vs. smoother with cream. Just have to make sure to add the yogurt to cold sauce, otherwise yogurt will curdle.

Fastest way to cool the gravy? throw in some ice cubes.

The Food Lab Lite: The Best Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Kenji, when you say that "Head-on shrimp are..... usually worse (than headless)" thats only half the truth. Whenever the shrimp will be cooked for a long time, usually to make the gravy tastier, the head-on shrimps are miles, miles ahead in flavor department.

Take for example, the classic Bengali/bangla dish "chingri malaikari" , its shrimp curry with coconut milk. Head-on shrimp blows away the headless in the final curry, the gravy is way more tastier.

Unbelievably small "total time" in SE recipes (you, Kenji!)

I'm kinda tired with seeing recipes after recipes that promise to get it done within 30 minutes, 45 minutes or whatever but in reality, takes like 30 to 1 hour more! Anybody else have this feeling?

It happens to me in pretty regular basis. I know,I know, all chefs do not work at same rate, and when recipe said "chopped mushroom" it probably does not count the washing and chopping time, but still, I see "total time" in recipes that are unbelievably, but very conveniently, and very enticingly small.

Today, I found a recipe whose "total time" is far less than its cooking time given in the steps. The very good recipe of "Creamy Chanterelle Mushroom Soup" mentions a total time of 45 minutes, and the cooking *only* the base of the soup, as given in the recipe, takes (8+18+0.5+30=) 50 minutes!! Then you have to put the soup in a blender, emulsify with butter, strain it, season it, ladle into cups with another mixture. (And I am assuming that the super-human chef will just parellelise simmering the broth and frying the mushrooms, which is possible I admit)

Kenji I have seen you mention that the readers want quick recipes, and we really rely on the "total time" value, big time. I really, really think that "total time" should be a bit more realistic.

P.S. You guys are awesome and I love this site. Not buttering u up.

Dinner Tonight: Tortilla Soup

I'm somewhat amazed that this recipe hasn't made it to Dinner Tonight already, between Nick being an unabashed Rick Bayless devotee and me having cooked it at least five or six times, which happens to me with recipes only rarely... More

Thanksgiving Leftovers: Roast Turkey and Black Bean Quesadillas

There are a few tricks when it comes to making great quesadillas. Stuffing plays no small part in it. The day after Thanksgiving, that means turkey, along with shredded cheese (a good melting one like Jack or mozzarella-like Oaxacan string cheese), a secondary ingredient (you can go with leftover sweet potatoes or brussels sprouts or, as in this case, canned beans), and—and this is of vital importance—something pickled. Here's how it's done. More

Neerob, Bangladeshi Food in the Bronx

Doing things right at Neerob, a Bangladeshi eatery in Parkchester, requires committing to a method of eating usually discouraged at American dinner tables. Skip the plastic utensils the staff obligingly provide and, instead, stick to your hands. In place of a fork or spoon, scoop up chunks of the dishes and spread them over patches of steaming white rice, making sure not to mix the dishes. Then eat. (Just remember to stick to your right hand.) More