This is exactly the kind of recipe I would be excited to try on a week night. But I have two issues:
1) I don't own an oven safe skillet. While this IS something I plan to rectify, it's not in the budget right now for a quality one. Could I transfer the seared chicken to an oven safe dish and use some of the drippings?
2) Would bone in (or boneless) skin on thighs work well for this recipe?
Attention Serious Eaters;
As a Newfoundland native, I am going to tell you right now that even if you don't ever visit my island, you need to go home, take some lovely homemade white bread dough, and make some toutons for breakfast (or if you want to be more traditional, spend all day making bread, save some scraps, and have toutons for supper).
Just take some dough, heat some oil or butter, and fry them in a pan until crispy on the outside and cooked through in the middle (I often finish mine in a preheated oven). Serve with a drizzle of molasses and butter, or better yet use them to make a freaking amazing breakfast sandwich.
Of all the awesome things mentioned in this article, I guarantee you this is number one.
Also, I can vouch that Mallard Cottage and The Club are great places to eat.
Fried fish with a nice crunchy slaw and pickled red onion.
I would make steaks for 3 different people,who all want a different level of doneness! And I would like a blue one.
This looks excellent, think the same roasting process would work with kidney beans? My wife hates black beans because she is crazy. We have made kidney bean burgers several times though and they are always awesome.
Fred, that is exactly what I wanted to hear haha.
I just put some starter into a no knead recipe, hopefully it turns out well. I am going to add equal parts flour and water to the left over and hope it bubbles up. If it does, I will be much more confident.
So, you mean weigh the starter after I take some out to use, and put back 50% of what I took out with fresh flour/water? Or put back 100% of what I took out, divided by into 50% flour and 50% water?
Thanks for the tips. I will check out breadtopia and the Slice thread. I had seen it before, but completely forgotten that it was there.
I can't wait to start trying some recipes!
I have owned three Moka pots in my time and LOVE them. We usually tried to make the coffee as strong as possible, and top up with hot water for a sort of Americano.
Unfortunately, I have managed to break all three of my moka pots. I blame my own misuse, but we also spent less than 10 dollars on each which may have played a factor if they were poorly made. Can anyone recommend a more expensive/higher quality model that I could try out?
@ESNY1077: I disagree completely in the taste/texture area but we can reasonably chaulk that up to personal preference (which I totally respect BTW). But for the record, well done is 165 for me. 180 would be CRAZY high. I always aim for that temp. As for any irrational fear, no matter how clean your butcher/supermarket/abattoir is, bacteria naturally exists on the surface of beef, and when you grind it, it is getting into that meat no matter what you do, and you have to cook/hold things to a certain temperature to kill it in the center of the burger, correct? I realize that not many people get sick from contaminated beef each year, but I think it's a reasonable, not irrational, precaution to take by cooking it well (once again, my well done burgers are always juicy and tender at 165)
@Androiduser: Cooking using those methods I get. With irradiated meat I guess you can have a much better guarantee that it's bacteria free, as long as the cut was ground in a totally clean grinder and packaged in a totally clean package. And with sous vide, I believe I am correct in saying that holding the burger at 130 for a long period will kill the bacteria. What I don't get is how cooking a medium burger can be safe if it is cooked quickly on a pan.
Anyway, I don't want to be a jerk. I honestly just always wondered why people cook ground meats to less than well since there are so many recommendations by food safety experts not to cook it that way. but the fact that people are not getting sick all the time from ground beef proves me wrong (somewhat). But I am glad your answers are more about the taste, texture, and personal preference.
I should also disclose, that my wife is a food microbiologist who has worked with the largest beef abattoir in Canada, testing for e coli. I trust her judgment completely, and I stick by her experience.
If my burger was anything less then well done, I would send it back because ground beef really should be cooked well, I don't care what anyone says. It's not a taste or texture thing, it's a safety thing.
I guess I will catch some flack for this, but can anyone explain to me why people actually like hamburgers cooked less than well done? And "Well done burgers are just dried up hockey pucks" is not an acceptable answer :) I ALWAYS cook my burgers well done, and they are still juicy and delicious. There is a big difference between Well Done and overcooked.
Thanks for the suggestions everyone. I do want to keep it French in style, since it's a style we don't often cook (but love). But was considering getting a large cut and doing an Asian style some other day.
I never thought about how rich the Bearnaise is though. Good point!
Great idea, I have made potstickes often enough.
Found this site in another SE post
With lots of great ideas.
Oh and thanks to everyone for the info!
@Littauer; that's a really good point. I actually don't even have the sausage stuffer attachment yet, and was going to make some different types of sausage patties before trying anything else.
I will try my first recipe this weekend I think. Any recipe suggestions?
Thanks for the replies!
We only have one butcher locally and while they make/carry some awesome products, they are a bit limited in the selection sometimes.
Speaking of fat, I am assuming that it's ok to leave the thick fat cover right on the cubes of pork when it cut it up for grinding? Or should I trim that off and use it as the extra fat?
And in terms of using pork butt for other recipes, should I leave that fat cover on or trim it off? I made some taco's in the slow cooker yesterday, and trimmed the fat even though it was not indicated in the recipe. The result was still plenty fatty though (And delicious!)
My parent's never bought "good" cereal growing up. Mostly generic brand corn flakes and cheerio's (the corn flakes were ok, the Cheerio's were TERRIBLE).
However, whenever Life would go on sale we would always get a box or a few and I was in heaven. Life is awesome and under rated!
I do the cast iron skillet, but not by Kenji's method because my wife insists that it is not as good as just pre-heating the skillet in a 500 degree oven and baking for 8 minutes!
Admittedly, this method is great. But the one time I tried Kenji's skillet broiler method it was amazing.
I will have to try it again without telling her what I am doing.
Looks Neat! Reminds me of Untappd (https://untappd.com/) which is essentially the same thing for Beer, and also the greatest app ever made of all time. No I do not work for Untappd.
Fries as a topping is a great idea. Fried Potato in general should be featured on more sandwiches/burgers. For example, ALWAYS put your hash brown patty on top of your egg muffin/fast food breakfast sandwich. I think that was featured on Serious Eats once and I couldn't believe that someone had to actually tell us what should only come naturally! :)
We have an in house cafe at my workplace, and the Chef sometimes makes a grilled cubano that is just like this, but he also adds a citrus sauce to mimic the pork being marinated in citrus.
Suffice to say, it is the best sandwich of all time.
Pancetta, Caramelized apples/pears, goat cheese, with a white sauce! Very delicious.
@phillamb1684: Garlic Knots look and sound awesome from a quick google. Just one more reason for me to be jealous of New York I guess. I should try making them myself.
Ok I just want to share this, I know this Garlic Bread Pizza might sound weird to a lot of people, but if you live in Atlantic Canada (Newfoundland and parts of Nova Scotia), you know what Garlic Fingers are.
They are THE staple of crappy pizza joints everywhere, and if you are in college or university, you always order Garlic Fingers with your delivery pizza. It might just seem like crappy dough with garlic powder, butter, and cheese, but trust me, they are amazing. Even better of course if you want to make it at home with a proper dough and roasted garlic. It's a real Atlantic Canadian delicacy.
Awesome idea. I never thought about it much before, but here in Newfoundland Fish and Chips is the standard delicious greasy snack. And most greasy spoons and take outs around here fry (or par fry) the fish before hand and keep it in the walk in cooler. That way it only takes about two minutes to cook an order of fish and chips to go, and it's always extra crispy but still golden brown and delicious.
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