Hi all, my first venture into biscuit making a few months ago was a huge success, used a reciped that called for grating near frozen butter and then tossing the butter w/the flour to incorporate, adding wet, then folding business letter style a couple of times for layers while rolling the dough out. I really thought this was one of Kenji's recipes but I cant find it anywhere. I've been googling for an hour trying to find the recipe I used and just cant come up with it. Does this recipe sound familiar to anyone? from SE or otherwise? it was dead simple and the results were fantastic.
Just wondering how long various reserved fats last in a sealed container in the fridge? I usually freeze solid fat trimmings from beef/pork straight away for use in sausage and burgers but my rendered fats (chicken, carnitas, bacon,etc) usually end up in the fridge (for better or worse). I keep a running jar of bacon fat and don't worry about that w/the continued replenishing and dipping into which goes on. Kind of unsure about my chicken fat though and specificallly the leftover fat from a batch of kenje's carnitas I made a couple of months ago.
I've always heard that if its rancid you'd know it from the smell but is it really that easy? Also wondering if it would be so obvious when you're dealing seasoned fat as is the the case of my carnitas stash?
Any insight would be much appreciated.
just made some pinto beans on this lazy sunday afternoon in a mixture of half water and half chicken stock along w/a couple of cloves of garlic, small onion, celery and carrot. the chicken stock was one of the most flavorful i've made to begin with and the pot liquor produced is absolutely delicious. its like super stock. will definitely not be wasting it and have a few ideas but was wondering if any of you out there have a favorite use for the stuff or any unorthodox ways to utilize it that haven't yet occurred to me. thanks.
Headin down to the bronx from rochester tonight for a yankee game, staying on brook ave about a mile from the stadium and was wondering if there was any great or especially worthwhile pizza in the direct vicinity. Thinkin whole pie, delivery or takeout after the game. Any suggestions pizza or otherwise (planning on enjoying some jamaican food at the feeding tree pregame..) would be much appreciated...
seriouseater from rochester heading to queens (between corona and forest hills i think) to take in a few games at citifield this weekend. i've been trying to compile a list of food destinations in the (semi-)immediate area and looking for any suggestions from the natives.
what i'm thinking so far.
1)leo's latticini for the turkey, mozz, and gravy sandwich (as noted in one of ed's posts as a life changing experience) and possibly a meatball parm if available
2)Tortilleria Nixtamal (supposedly right around the corner and making their fresh masa.
3)nick's pizza in forest hills
...aside from the shack burger i'm eagerly awaiting at citi field thats pretty much all i've got.
any suggestions or "must try's" in the area from all the authentic new yorkers?
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of...
Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
These tiny, spicy meatballs are perfect for the cocktail hour.
Earthy mushrooms and gooey Gruyère fill these addictive puff pastry bites.
This cranberry-studded popcorn is a light enough snack to munch on without being too filling; but its combination of sweet and salty, tangy and boozy is enough to satisfy just until the Thanksgiving feast really starts.
A tart topped with sweet caramelized onions and creamy goat cheese is cut into cocktail-friendly pieces.
A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing.
The menu at Bon Bon is divided between Vietnamese and Japanese cuisines—bánh mì meets bento box. And in addition to the sandwiches, there are warm Vietnamese noodle salads and two choices of phở, one vegan and one with beef. This is where things get serious.
Note: In our Reality Check series, we take a look at fast food in the news and show you what it looks like in all its unstylized glory. [Photograph: Carl's Jr.] We can't be certain that our very own Adam...