Yes! I have totally made your college level sauce, only you missed the part where you turn your back on it for 3 seconds and all of the liquid evaporates and starts burning so you can't salvage anything. Using homemade stock really does make a HUGE difference in the quality of your sauce. I make mine in my crockpot, super easy.
Vegan mashed potatoes, hum. That sounds sad. I'd miss the buttery goodness. I guess using vegan butter substitute? No, still sad sounding. You can tell I am not vegan.
You missed one spec I am interested in (I own a splash proof therma pen), sensing depth. The Therma pen has a 1/16" sensing depth, how far do you have to stick it in? That's my favorite feature in my thermapen, how narrow the probe is. However, my friends would never shell out $100 for a thermometer so you would recommend this one.
Wow, made this for some friends tonight. Fantastic! My chicken didn't all fit into my skillet at once, needed a 12 inch skillet. Other than needing a 2nd pan this was a success. simple classic flavors, mmm.
I REALLY want that griddle/baking steel. Too bad it would take over the entire space of my current stove (it's very very small) This will have to wait until I have a stove that could actually fit the steel in my oven. Thankfully it's not out yet so I'm not missing out! Maybe next Christmas?
mmmmmmmmmm mine was a very delicious artery clogging dinner tonight. My only complaint was the part of my bottom tortilla got a little burnt. Extra toasty? I used just pepperoni, amazing. Next time I might try adding these healthy things called vegetables, but they would probably stay away from this dish.
I made this into nuggets tonight to continue my quest to replicate the chick-fil-a sauce which is delicious. I'm getting pretty close on the sauce, I just added to much bbq sauce then it will be perfect. Like most of the complaints it was a bit strong, especially as nuggets. I went light on the seasoning because i knew it was for nuggets still a bit strong, and salty. but crispy and DELICIOUS
Love it! Just finished making 2 pots of these to take for a few lunches this week! My plan is to heat the water separately in the microwave because that sounds better than asking the coffee shop across the street from me to pour boiling water from the cappuccino machine into my noodles. I made the vegetarian version. they didn't have any vegetable better than bullion so I'm just using chicken that was already in my fridge, it's so much better than other bullion's I must agree. The part that took the longest was digging out the various ingredients from my fridge and cupboard throwing everything into the containers was the easy part.
In my teeny tiny apartment my stone barely fits in my oven let alone room for a peel. I've been using my cutting board for a peel for a long time now, i just use parchment paper on the board and it slides right off. though i have melted the edge of my board on the super hot peel, upsies.
WOW, I just finished making this, used a cake pan instead of a skillet. These are fantastic. Good thing I'm single because that's A LOT of garlic breath, but so worth it. My dough puffed up super high light so they are very tender. I didn't have pepperoni so I made vegetarian, added extra cheese!! MMMMM. Will have to make this again for a large gathering, I'm thinking halloween party, for which I will buy the pepperoni because it would make thse already fantastic things more fantastic. Good work Kenji!
@lit_brown_bat I had the exact same thought! Umm use the rest in your coffee? Oh no make strawberry shortcake and make the rest into whipped cream. Now I want shortcake. Maybe Kenji has another post planned to use the rest of the cream? (hint hint)
This is a lovely post. I've been there but it's more of a camping thing were I shoved everything essential for camping on a small gas 2 burner propane stove. I am a baker hands down so my list would be:
Flexible cutting board
1 set measuring cups/spoons
2 mixing bowls- small and medium
9x9 baking pan
small cookie sheet
Therma pen (got mine after reading your recommendation and it's my favorite kitchen toy now).
Cast iron skillet
medium sauce pan
So pretty much everything I really truly use on a daily bases to cook meals.
I HATE pre-cooked flour tortillas. I hated them as a child, they would always make my slightly naucious, (probably all those dough conditioners) and i rebelled against taco night after a while. Now as an adult I suffer through making my own tortillas which is a massive time suck when one is in graduate school because I hate those flavorless terrible things so much. Will run to walmart and buy these because yay! No rolling or waiting for the dough to rest (the worst part) or amiba shaped tortillas because my rolling skills are not very good and don't seem to be improving.
I am not badass enough to do this technique. either my knife's are worse than I thought or my knife skills are bad. I hacked a lot of good pineapple out trying to get the eyes out with spiral cuts. The poor thing is barely surviving. I don't do the core. I think i'll stick to a vegetable peeler or a melon baller, might be safer for me.
Now I know what i'm doing tomorrow, I'm very close to one of those restaurants, mmmmm.
Sigh, my brownie edge pan is in storage for another year while I'm in grad school with a pathetic kitchen. I know what the first thing I'm doing with it after it gets out of limbo. Genius!
The America's Test Kitchen new orange Fast Cooking book has a recipe for spaghetti that is cooked exclusively in a watered down sauce. They start by sautéing peppers, onions and sausage together, add marinara sauce, water and dry spaghetti. Takes about 15-20 minutes to finish cooking but it is completely emulsified and only uses 1 pan and no colander to wash! My parents used to feed me the puddle of sauce on top version, I was never a huge fan, especially with the cheap canned sauce they used.
Bad Kenji, I've been surviving for a year now without a waffle iron due to space in my kitchen. You're really making me want to buy a waffle iron now. Maybe I will just have to "borrow" one from a friend.
Pack a bottle of Hellman's mayonnaise then buy a bottle of Best Foods when you get to San Francisco. I did a small test to compare the two but none of my friends liked the idea of eating mayonnaise plain so I didn't get a lot of participants. FYI in my test there was no difference but my sample size was only 8, not very statistically significant.
Have fun driving across the country, that's a LONG boring drive. Parts of America are pretty, in the Hartland where I'm currently stuck it's hideously flat and boring. The winters should be milder than they are in NY. I'm fairly sure SF doesn't have much of a winter, no ice scraping!
Here in my college town we have a super cheap pizza store and everybody does the Pizza Pipeline flip. Take whole pizza in box, flip box over, flip box back to the front. The amount of grease on the carton is disgusting, and there is still ALOT on the pizza itself. But I usually don't blot.
now you have to write an article on pressure cooking grains, unless you already have one of those.
Eating alone is much much better at the bar. I've been seated at a booth once, that was awkward, too much space for one. The bar is easier. Cooking alone is definitely fun sometimes. I can tell it's becoming more common to cook for 1 or 2 because they now have tiny packages of canned green beans or single serving's of frozen corn. I appreciate it so I don't waste most of a can. Cans are the nemesis of cooking for 1.
The one time in my life I had an actual meal on an airplane it would have made an excellent vegan meal. It was black bean salad (with optional chicken served on the side for the vegans), avocado, vinaigrette dressing, tortilla chips to sprinkle over the top, it was delish. In the airport I've never paid much attention to options.
Made for Christmas dinner in place of my normal scalloped potatoes. AMAZING!!! I don't want to go back to normal flat potatoes. Normally my results look absolutely nothing like the picture, but not these, they look very very similar to yours!! Thanks for the great recipe. I'm glad you had your eureka moment.
You need a disclaimer. I browned my butter in a pan and added the icecube. The thing foamed up beyond my pan into a pile of buttery ness which I ran to the sink. Now my floor is covered in browned butter. It was a little dangerous. I should have transferred it to a bigger container but I didn't want to wash another dish. I hope they turn out. It's mean to make us have to wait a day for our cookies.
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