any thought given to toasting the bulgur pre-soak?
refried bean and avocado toast is the best, try adding pickled jalapenos for a little heat and acidity.
@kenji, when you say you ship off jars to family, are you actually packaging and making it? If so are you going all the way processing the jars or just freezing and shipping in a cooler? Have often wondered if there was a practical way to ship sauces, soups, etc short of pressure canning and cooking the contents to mush
@kenji what are your thoughts on incorporating beans cooked in a similar manner into your from scratch green bean casserole?
@Daniel I was thinking that too, so if using a relatively thin store bought broth or stock its probably worth while to add some gelatin to compensate. cant wait to give the recipe a try.
i wonder how a little gelatin in the mix would affect results, thinking about molten center just kept bringing my mind to xlb.
fried chicken, pimento cheese, grits
god it's good to have you back kenji. it was a long few months without you. is there a release date for the book(s) yet?
steak. british racing green
sausage, pickled peppers, onions
I always wish I could see how wegmans store brand products would fare in these tests, and i'd be more than happy to ship whichever product you're testing to SE headquarters if I had advance notice.
Beer cooler sous vide to med rare then into a ripping hot cast iron skillet
thanks, guys. I found all of those recipes too, just not the one I used, my latest thought is that its a kenji recipe from the serious eats book and wasn't ever published on the site. we'll see when I get home...
perfect med rare burger
@kenji is there a verdict forthcoming on the best home circulator? Tempted (despite the $300 price tag) to go with the polyscience discovery model just for reputation and dependability, any plans to test one? Christmas list is due soon...
Agree with other commenters, take 5 is awesome. (As is the peanut butter take 5).
Momofoku pork bun
glazier, grilled until blistered on charcoal, topped with spicy brown mustard. or a zweigle's redhot split open and griddled topped w/raw onion, rochester meat hot sauce, and yellow mustard.
..and even "sponsored content" on SE is not what it is on other blogs/sites/etc. Kraft may be "sponsoring" some posts but there's nary a link to velveeta or cool whip website to be found. Just honest, trusted, writers, and cooks dropping reliable knowledge day in and day out.
Any serious eater worth his or her (diamond crystal kosher) salt knows that unless otherwise blatantly noted that content is not sponsored. And that when you link to another site (atk, ahem, ahem, fake clearing of throat) there may be a pay wall, never of SE's doing. I just wish I could watch the vid on my (roommate's) iPad....
is that the meatball sub from Best Pizza?