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.
@brithans, American cheese doesn 't necessarily have excessive packaging. That's only if you buy the "singles" slices that are individually wrapped. When I was growing up, my parents always bought American cheese from the supermarket deli, where they sliced it off a block and wrapped it in deli paper.
@No longer a pro, I guess I'm a bad Rhode Islander! I prefer my dogs with mustard, relish, and celery salt to wiener sauce. I mean, wiener sauce is OK, but it's just not my favorite thing on a hot dog. That said, if you're going to have a wiener, Olneyville's the place to do it.
I just recently bought the Oxo double-sided one, and I'm really liking it. Seeds don't get through, the juice collects neatly, it's easy to clean, and it gets every drop out.
It's also amazing on pizza! I just made a pizza last night with sauce (the New York style sauce from this site), mozzarella, sweet corn, bacon, and onions. It was delicious. I wanted to add some thinly sliced jalapeño, but forgot to grab one from the garden.
Yes, surely plain meat and bread would be a superior sandwich to one with vegetables and condiments on it. Sheesh, people. You don't want it? Don't make it. To me, it sounds delicious.
Oh, this is kind of like a Japanese bibimbap. Neat.
I just made a batch of these for a potluck last night, and even my "I'd rather have seconds on the meat than have dessert" husband loved them and wanted more! I found that with the mint extract I had (Trader Joe's), the flavor wasn't quite strong enough with half a teaspoon, so I added another quarter teaspoon, and it was perfect. Also, I used three drops of liquid food coloring for a nice pastel green. I baked them for probably 32 minutes, and they went from "not quite done" to "slightly cracked" pretty rapidly, so at the 30 minute mark, you'll probably want to really keep a close eye on them. I will definitely be making these again.
@Nancy in Akron, Ohio - according to Colin Firth's character in "Kingsman," a 1937 Chateau d'Yquem!
Boy, it's amazing how many people think that because they disagree with you, this article shouldn't even exist, or should be much shorter! Sheesh.
As a born-and-raised Rhode Islander who now lives in the Boston area: hell to the yes on the New England style bun. As far as the hot dogs themselves go? Saugy in Rhode Island makes the best. So flavorful, so much snap. I miss them. Even when you boil the dogs and toast the buns, as I usually do at home, it's a great combo.
I need to do this! The snap peas are like candy right now...
Oh man, I think this needs to happen some weekend this summer. Right now, my husband's old smoker is kind of dead, and we don't want to get a new one until we've moved, so this looks like a great way to enjoy some awesome meat. I will definitely have to serve it with the SE creamy coleslaw recipe (with added celery seeds, of course).
While I have the same problem as Tkocareli, I love the idea of this dish! I'd also like to try it with a nuoc cham sauce.
@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.