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.
I'd love to see something on the best way to purge clams. How much salt in the water, for example?
Congratulations on publishing, Kenji! I really look forward to reading this when I get a copy. If you're ever back in the Cambridge area (I work at your alma mater) I'd love to get it signed!
Good luck in your new endeavors, Max! I've enjoyed your contributions to SE!
When I put oil-packed anchovies in the refrigerator after opening them, the oil tends to solidify, and that makes it difficult to get filets out without breaking them. Is there an easy way to prevent this from happening, or should I just let the container stand at room temperature until the oil liquefies again to get them out, and not worry about leaving them unrefrigerated for a little while periodically?
YESSSS. Love me some sardines, and it's nice to find new things to do with them.
Bulleit is a damned tasty rye, at a very reasonable price. It's absolutely my go-to for cocktails (usually Manhattans, Old Fashioneds, and Sazeracs). I've had non-MGP ryes in this price range, and none of them have impressed me quite as much. Whistlepig, OTOH, didn't seem better *enough* than something like Bulleit to be worth the price. In fact, I think that in a Manhattan, I actually prefer the Bulleit.
I'll agree with all of this except the "weird sauces" one. Sometimes I like a deviation from the usual tomato sauce. Pesto is occasionally good. I think I even did a pureed pumpkin-based sauce once, which came out REALLY tasty.
@jcfitzner, sometimes the dark green bits can be really fibrous if they're older scallions, and aren't that pleasant to eat as-is. You can use them in stocks, too, but this is another neat idea.
@khark, there was a detailed article on making ratatouille on this site just over a week ago: http://www.seriouseats.com/2015/08/how-to-make-ratatouille.html
I see no reason why they should have to rehash ratatouille in this article if what they were getting at was "how to make this dish from the movie."
My favorite local brewpub makes a wicked awesome spicy pickle brined fried chicken. Now I'm craving it.
This looks like a great, low-stress way to serve whole cooked fish! I suck at fileting it neatly from the bones after cooking.
I see someone else has already asked my question about oatmeal!
I've had some fun with making what I called a "Loaf of Many Critters" at a dinner whose primary purpose was to include as many different kinds of food as possible in one meal. I threw in rabbit, duck, turkey, and buffalo along with the beef/pork/veal mix from the grocery store, and put strips of wild boar bacon on top. It was pretty awesome.
@Brian Griffith--and maybe using ground pork instead of ground beef?
The biggest problem I've noticed with ratatouille is that when we make it in my house, it often ends up really soupy, with TONS of liquid. Will the small dice plus pre-salting be sufficient to keep that from happening?
I haven't made salmon burgers in too long. These look awesome.
At Christmas, my parents realized they'd forgotten to get cocktail sauce for the shrimp cocktail, so I made one similar to the one you describe. They spent so much time dithering over going back to the store to get some, that they hadn't even realized they had all the ingredients to make a perfectly good cocktail sauce right in their kitchen!
I wish I liked that texture! I find tapioca balls to be pleasantly chewy, but the rest make me want to gag. That's a pity, because I love the *flavor* of chicken feet, for example.
Kenji, all these pizza posts are warming my little pizza-loving heart. I think I've found my next topping combo I need to try. Also, I should make some "hot honey" at home.
Kenji, the Cooks Illustrated Thin Crust Pizza recipe I got from this site recommends pre-cooking stuff like mushrooms at least a little bit to reduce moisture content before putting them on the pizza. Would you recommend doing that with the sliced mushrooms on this pizza, or no? Does it make a difference if I can't use my Baking Steel with my broiler or a grill, and the highest my oven will go is 500 degrees? (I.e., not quite as high a pizza-cooking temperature as you might use)
This looks divine. I could go for a plate of these guys for lunch!
@BGEPizza, you and me both! MPM has inspired me so many times when I've wondered, "what should I put on my pizza tonight?" I still go back and look through old ones.
It's showing now even without clearing, Max. Thanks!
Elana, I'm not seeing the recipe yet.
Considering the ENORMOUS size of chicken breasts I'm seeing in stores these days (in the last package I bought, each one was over 10 ounces), this is a useful skill to have.
@superSEARious: If you don't like it, you can't have any!
@Morgan: Being way too lazy to fry chicken, I don't think I'm likely to make this at home. That said, the idea of these waffles served with that bacon at a brunch is really making me hungry! I like the fact that this recipe consists of several sub-recipes that you can use on their own, or combine into an ultra-indulgent treat.