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.
@scalfin, in spite of living in Massachusetts, I had *never heard* of a Cape Cod reuben or rachel. Now, suddenly, I'm going "OOOOH." I have never been a corned beef fan at all, but the idea of this sandwich made with fried fish sounds very tasty!
Thanks! I'm glad to know my own laziness isn't being punished by a lack of quality.
To get charred corn, I microwave the corn in its husk, then shuck it and hold it over a roaring burner on my gas stove with tongs, rotating until it's evenly charred. Comes out great, and I don't need to get the wok dirty! Then I let it cool and slice the kernels from the cob before mixing with the other ingredients.
I've been known to use diced cocktail onions in my tuna salad (or my sardine salad, for that matter).
@BadIdeasBureau - I've used lime basil in with my mint before in this salad, and that also adds a nice citrusy note! I bet using some lemon balm, which is related to mint, would also be a good addition.
Kenji, do you have any recommendations on seedy vs. seedless watermelons?
Verdict: delicious! I might add a few drops of black pepper tincture next time, to bring out that flavor a little more.
Well, how about that? I have a bottle of orgeat in my fridge that needs using. I have pineapple juice in my cupboard (not fresh, but hey, I *have* it), and all the other stuff is stuff I normally stock anyway. I think I know what I'm drinking tonight!
Kenji, did you test out different widths of flat skewer? I saw several reviews on Amazon for the Norpro that said they wished the skewers were wider. My husband is convinced that WIDE flat skewers are the way he wants to go when he buys new ones, and is looking at something like this. He thinks that if the skewer is flat but still narrow, food is still going to turn on the skewer.
I freely admit to being one of those people who secretly wants poached eggs (though I can generally take or leave Hollandaise). I just find frying them to be easier. Still, I can understand a desire for crispy browned edges. I like those on most foods--they just don't excite me on eggs, for some reason!
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.