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.
Thanks for this! When we move, my husband is going to get a new smoker. I've been looking for a good sauce recipe. We usually do just dry-rubbed ribs and sauce on the side. I'm really looking forward to trying this.
I cooked my tuna sous vide to 115 today, but sadly, it wasn't translucent anymore, and was quite well done. Still tasty, but not what I wanted. I guess I'll be doing 110 next time.
I believe shipping to customers is soon to begin, according to Misen's updates! Can't wait!
These are pretty much the techniques I use (though I've always done my chiffonade crosswise after rolling my leaves along the long axis, rather than the way you did it here). This post is making me even more eager for my new Misen knife to come in, though! My current Henckels chef's knife has a concave indentation near the heel from a botched sharpening job, which makes rock-chopping herbs a pain in the neck, as I was reminded last night when chopping cilantro.
I'd totally include the charred cabbage, mushroom, and chive lo mein recipe that Kenji created in this list! That's made its way into my regular repertoire for dinner.
Now, though, I'm craving crab rangoons (which my mother has referred to as "those nice little cream cheese pillows").
Oooh. I don't think I could be persuaded to toast sugar for an hour before baking banana bread, but the other steps (possibly excepting the extra work of the chantilly) sound like awesome and very easy ideas. I love your explanation for why clove and nutmeg will amp the flavor of bananas! That makes perfect sense now!
This is making me hungry! My late grandfather's family is Armenian by way of Istanbul, and I've been delving into Armenian and Turkish food as a way of reconnecting with a family past I never really experienced very deeply as a child. I love the flavors.
Also, you reminded me: I need to pick some of the wild grape leaves I know of and freeze them!
@HuhSJ20: THANK you! :)
Kenji, most of the time when you get on your high horse about the right way to make some food, I find at least one thing to quibble with. In this article, I think I'm right with you on everything. Yep. No arguments. Now I really want a good BLT.
When we've had leftovers after having eyes bigger than our stomachs at the local barbecue joint, we've put them in beans and rice! Super tasty.
I use this mix (bacon, sweet corn, and jalapeños) to top pizzas, as well. It's a fantastic combination!
@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.