If I'm cutting up citrus for something like this, I don't just drink the juice, I scrape off whatever is left on the peel with my teeth as soon as I'm done slicing :)
@dtremit, citrus+shellfish+avocado is a pretty great combo. Top a salad with crabcakes, grapefruit, and avocado -- delish.
@arbeck, I don't mind getting a quantity of produce based on size, because that's just a relative measure. If my recipe calls for large onions, I just look at the onions available and pick the largest ones relative to the other onions around them. If my onions turn out to be a little smaller than the writer's, no real harm is done.
But there's nothing that annoys me more than staring at an onion in a grocery store and trying to imagine how many of them I need to get 2 cups chopped. Is it 1? Is it 3? Just tell me how many dang onions to buy!
I love wilting spinach in the microwave. If you just cram some fresh spinach into a small bowl with some water, the small area let's it steam itself in less than 30 seconds even without a lid.
@saracheche, I'm a big fan of these one, though since it's chai, it's more about the spice flavor than the tea flavor: http://www.thekitchn.com/recipe-chai-tea-cookies-recipes-from-the-kitchn-198045
The text over this image on the main page is not particularly kind on the eyes.
#11 is a little confusing -- saying that poking is a mistake with a photo of a thermometer poking it directly underneath it makes it sound like you should NOT check the meat's temperature. You might want to add "with your fingers" to clarify the heading.
@aqui561, slow clap
@okupin, besides your comments on social media, I'm right there with you. I always really enjoyed reading interesting food links from around the web, comments of the week, funny pieces like Will Gordon's booze reviews, knowing where I could ask for well-informed opinions from a community, etc. I visit the site way less often that I used to because I don't find much new content each time. I really hope that this acquisition means that they have the capital to expand back a little more of the things that got pared down.
I think some of these are maybe a little too sweeping. Yes, too many people dump Italian vinaigrette on rotini, but that doesn't mean that an acid/oil combination is always bad. I'd say that good grain salads and good pasta salads share a foundation, and plenty of those include a vinaigrette; if tabbouleh is wrong, I don't wanna be right.
This pasta salad from The Kitchn is fantastic. The veggies are the right combination of blanched and fresh, and I've actually always heavily mixed the goat cheese over it because it makes it more like a sauce. I'm partial to lemon juice over vinegar because a little lemon zest makes a great addition.
My next favorite is one that a friend makes that is likely this recipe from Williams-Sonoma -- orecchiette with broccoli rabe and sausage. This recipe says to serve it hot, but it's great at room-temp, too.
With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise).
I'm envisioning you furiously working to the song from the scene in Bill and Ted where everyone gets arrested in the mall: https://www.youtube.com/watch?v=LDFonb_AM2E
I had resolved not to open my big mouth, but this has been making me squirm: the Food Lab logo could use some further refinement. The line weights don't reduce down well to smaller sizes -- it full on disappears on Instagram. I'm also always itching to "fix" the off-kilter swirls from the particles-- they're close enough to being symmetrical that the asymmetry doesn't look intentional. I think if the length of the whisk was less literal and more iconic -- shorter, representing a simplified idea of a whisk rather than looking like a real whisk -- it would translate better at small scales.
K, it's outta my system now and that is the last time, I promise.
The Blur is certified delicious.
I did this O Fizz for Mama's Day a few years back and they were a big hit. Also, I think they got dad a little drunk, which entertained mom: http://www.delish.com/cooking/recipe-ideas/recipes/a1787/sparkler-fizzy-cocktail-drink-recipes/
@frackle, thank you for directing my attention to those great spam comments. As a person traveling the Internet, reading grammatically awesome comments is a basic need of me.
One magical day at Whole Foods, I was near the cheese counter telling my mom about some kind of cheese I had recently read about (probably here) when a Magical Cheese Man suddenly appeared and handed us both samples of it.
Then I spotted a Vinho Verde and told her about an article I had just read about it (definitely here) when Magical Cheese Man reappeared with that bottle of Broadbent and told me that it was both better and cheaper than what I was holding and also would we care for another cheese sample?
He and I are now married and live in a house of cheese. No, I wish -- but he was definitely right about the wine.
@BananaP, I think I drank the same stuff and your description is spot on. There was a weird sweetness, though, too, like someone had squeezed a little soap into the dirty sock water.
I only just started shooting in RAW out of pure laziness and can't believe I didn't try it sooner
@Copperkettle218, any time someone tells me that they're going out for a romantic yet heavy dinner, I think of that Sex and the City episode when Charlotte and Harry go out for a multicourse French meal complete with a cheese cart and then both proceed to get explosive food poisoning later when they try to start up their sexy times.
I call most of my houseplants Steve and then insects that I think are too cute to kill -- but can't stay in my house -- Larry. Why those names? I have no idea. But they share the commonality of being about to die even though I feel bad about it; in the plants' case, it's in spite of my best efforts, and in the bugs', because I'm usually tossing them outside in frigid conditions.
I used run-of-the-mill, button Tims for this recipe and they were delicious. So now with the addition of fungi, I offcially anthropromorphize biological kingdoms. How am I single?
The product design company that I work at designed a really ass-kicking mandoline for Wusthof a few years back, but they had a falling out with the supplier who made it.
The supplier's brand ending up producing it, but I think without a big name backing it, it was doomed to obscurity and was discontinued.
It was engineered so that it rotated both the blade and the food-conveying surface. With those surfaces always completely parallel, it eliminated the torque that causes uneven slices.
Looking at the OXO up there, I now wonder if they sold that design to OXO because the mechanism looks like it might be the same one.
So pleased that you heeded our incessant whining about the dogs :-D
Now on to the incessant whining about cats, apparently! We demand cats! Woo!
Thanks for posting! This is something that I've been curious to learn more about but wouldn't want to google precisely because of PETA videos.
It's like you knew that I ate my body weight in meat over the holidays. Get out of my head!
I stole a good one from Avec in Chicago: freekeh, roasted cauliflower, parsley (arugula is good, too), thinly sliced radish, green olives (those super bright green ones are ideal), and orange supremes. They used a tahini sauce, but I subbed in Annie's goddess dressing because tahini is the main flavor and it's faster.
@VeganWithaYoYo, cool video
Daniel, it would be helpful to see videos of peeler techniques since photos don't really capture it -- for both kinds of peelers since the debate is clearly far from settled -- particularly because a search for vegetable peeler technique videos churns this up: http://www.seriouseats.com/2010/05/video-how-to-use-a-y-shaped-vegetable-peeler-like-a-pencil.html
And frankly, that makes far more sense than any of the other points listed above... however, it doesn't look like it would be comfortable with those hard plastic handles on the cheap peelers, and shelling out for a cushy OXO one seems counter to the appeal of the cheap Y peelers. Hmm. And so my confusion about the appeal continues.