I'm a thirty-something married woman obsessed with food and cooking. I'm also an utter geek, and when I'm not in the kitchen, I knit and belly dance. OK, sometimes I do those in the kitchen, too.
So basically, cutting out the core, you're doing it the same way you would do with a head of cabbage?
I lost the tip of a finger trying to cut fennel with a mandoline. I have used a knife for it ever since, but I think this method is better than what I did.
No one thought of Callahan's Place? Awww. If ever a bar should be real, it's that one. Callahan's is magic. Plus, they get the most interesting characters.
Not much of a Coke person, but this was a great story. I think I piggybacked on your nostalgia given my own New England upbringing and Armenian grandfather (who preferred whiskey and soda, if I recall correctly).
I tend to roast. It makes for more unattended cooking, and also ends up nicely browned.
I'm trying to get better about #6, even though I do hold the knife almost parallel to the cutting board when I do it! I have a bench scraper, I just don't have a good habit of getting it out before I start cutting stuff, and it's on the other side of the kitchen from my working spot on my counter, so I tend to be lazy about going to get it. I need to find a good way to store it near me.
Using this as an inspiration, I just made a pizza with pepperoni, black olives, and hot honey. It was amazing.
I'm with XXDavidsonXX, RealMenJulienne, and BostonAdam. If I only have a couple of meals in a new city when I'm there for a conference or something, I don't necessarily want the "hottest" restaurant that all the hipsters are going gaga over, but I also don't want some crappy, disappointing meal. I just want to make sure I'm going somewhere I'm likely to get something tasty. For preference, I'd like it to be something a little different from what I can get at home, but that's mostly in places where there are regional specialties I can't find near me. In general, though, I just want it to be good. I know reviews and recommendations are no guarantee of quality, but if enough people are saying "this place has tasty food," it seems more likely that it will be true. I don't regret getting recommendations for places to eat when I went to Hawaii. I got to eat the best fried rice of my life thanks to a mention by Saveur Magazine and Tony Bourdain. I found a wonderful cafe that gave me a much tastier and healthier breakfast than anything else I'd been able to find thanks to Yelp (and, though it was close to our hotel, it wouldn't have appealed as a place to try from the outside). I got to try foie gras sushi thanks to a friend's recommendation, which was a hell of an experience. Yeah, no regrets there.
I don't think I've ever combined all those textural elements in a fruit salad! I guess that when I think of fruit salad, I think of--and usually want--something that's more fresh-fruit-focused. At least, that seems to be true during the time of year when there's more fresh fruit available. This sounds like something I'd really enjoy for a winter fruit salad, maybe subbing clementine segments for the plum.
Actually, now that I think about it, I move outside the produce section when I make watermelon, cucumber, and feta salad. One of my summer favorites!
@Ming-Tzu - I too use cornmeal on my peel because of sticking issues. Even so, I still have problems sometimes! I suspect my problem is that since I sub half whole wheat flour in the dough recipe I use, and I'm still tinkering with the hydration, as it seems to need a *little* more than the recipe calls for, but not too much more. I shape the dough on a piece of parchment paper, then flip it onto the cornmeal-covered peel, remove the paper, then top the dough and slide it onto my Baking Steel.
I know I like hearing recommendations for food-related entertainment, being as I am slightly obsessed with food. This was a nice list. Thanks.
@monopod, I would agree that Chef is pretty conflict-free after the initial trainwreck. I did enjoy it, though. Sometimes when you've been reading way too much George R.R. Martin (whose books also have lots of awesome food, btw), you need something simple and feel-good as a rest. Chef fit the bill for me there, and did have a lot of yummy food.
By the way, Kenji, thanks for posting about pizza! I miss the heavy pizza coverage that SE used to have.
@39km39, I don't have a metal peel, but I tend to use a long, sturdy metal spatula to get my pizza back onto my wooden peel. Works fine. I prefer that to tongs because it's easier to slip under the crust than it is to get tongs around the edge of the crust, IMO.
@BostonAdam - ditto!
@CosetTheTable - hear, hear!
I vaguely remember that the Tassajara Bread Book has an okonomiyaki recipe in it. Always thought it sounded good, though I haven't yet tried it.
@monopod, try it in scrambled eggs. I bet you could also make some awesome furikake crackers.
I was a little frustrated with my attempt at this recipe today. I followed it to the letter, but still had a huge amount of trouble peeling the eggs, even though they were a little older (got them a week ago). Trying to get the shell away from the white of the egg without tearing that incredibly delicate white was pretty much impossible. I did the best I could at it until I got a space large enough to stick a spoon in and scoop the egg out. I still left the firmest part of the white behind in the shell as a thin layer, but at least I was mostly able to avoid getting shell in the eggs when I served them. They refused to stay whole through the shelling process, though, and it made me sad to serve broken eggs. Part of me wonders if using a higher temperature for a shorter time might cook the outside of the white more thoroughly while leaving the yolks nice and runny.
My mom is crazy about pepperoni in her omelets, with onion and green bell pepper.
I feel like if you're going to do a martini without vermouth, you might as well say "I'd like a cold glass of gin, please." I like mine 2:1, with a modest splash of olive brine and plenty of olives as garnish. I've also used capers and pickled nasturtium pods in the garnish. My husband likes cocktail onions, but I prefer chopping those into my sardine salad. :D
I agree with the people asking about a baking method! Even if you don't care about fat consumption, even a couple of fingers of oil in a skillet is a lot of oil to deal with and clean up, IMO. I try to avoid that sort of thing whenever possible.
I have a friend who does this when making large quantities of lemonade: she juices the lemons, then mixes the rinds with sugar and uses the syrup to sweeten the lemonade.
@Veganwithayoyo - Bravetart suggests a similar-but-not-quite-the-same loaf with beer. I've found a very simple beer bread recipe that I've used countless times that sounds like this sort of thing. It's a batter-based quick bread, so you pour it into a loaf pan rather than forming it into a boule, but it bakes up fairly sturdy and tastes delicious. I do usually cut the sugar in the recipe in half, for a more savory loaf. It calls for melted butter to brush the pan with, I'm sure something like Earth Balance would be fine. Here's the recipe I use: http://www.epicurious.com/recipes/food/views/beer-batter-bread-104160
I don't have a pressure cooker, and have nowhere to put one if I got one. My desire to try sous vide results from the fact that I'm guessing a really reliably tender octopus requires a long time cooking no matter what, if you don't have a pressure cooker. If there's a method that will give me reliably lovely tender octopus without a pressure cooker that does NOT take long, awesome! I just can't always be chained to the stove all day, much as I enjoy cooking. Sous vide, I can just leave running at home without fear while I go do errands and stuff.
@Daniel, that would be awesome if I had a pressure cooker!
I'm not even a little bit Japanese, but miso soup has always been a comfort food for me since I first tried it. I really enjoyed reading this article. I'm also excited to learn about South River Miso. I'll have to look for it at Harvest Co-Op in Cambridge--they tend to like selling a lot of local products. I've been wondering what to have for dinner tonight. It might turn out to be a riff on miso soup with smoked tofu and maybe some sliced carrots, nice and hearty for a blah and rainy day.