Get our weekly newsletter. »
Unsubscribe at anytime. Don't worry about your email getting into the wrong hands. We won't sell or share it with anyone.
I was stuck on how to change up my family's traditional steak-n-eggs breakfast for this father's day. Totally doing this. Father loves spicy, eggs, asparagus, and any mayo-type sauce. Thanks, Kenji!
Diabolically delicious. And the bacon slab is ingenious. I tip my hat to you, sir.
Steak n Shake cheeseburger with fries and cheese sauce for dipping! And a milkshake, of course.
@flitcroft - Thanks so much for the link. I finally found a nearby seller for my favorite wine ever. I can't thank you enough!
Moe's never had a donut buffet, stale or not.
I made this tonight for dinner (with a few tweaks) and it was a rousing success. I opted to cook most of the veg (everything but carrots) separately so that they wouldn't overcook. I also used whole skinless thighs and marinated them in teriyaki sauce before laying them on top of the (short-grain brown) rice to cook. I didn't open the lid until the steam coming out of the vent tapered off to make sure that the large pieces of chicken would cook through, then I stirred in my blanched baby bok choy and edamame, sauteed shiitake and bell pepper, and broiled cauliflower. It's a bit more work and uses one more pot than the original recipe but everything came out perfectly and smelled heavenly.
Roger was brilliant. Now I'm gonna go buy his book and share his wonders with everyone I can cook for.
I have a partial bag (most of it's been going into small batches of polenta), and I completely forgot about Food52's Warm Custard Spoon Bread! I haven't made it since the winter holidays when everyone was at home. So rich and tasty. I think I'll need a small pan for myself sometime in the coming days. Thanks for the reminder!
I made these this morning for Mother's Day breakfast. I quartered the recipe and used butter since I don't usually have vegetable shortening on hand, I also added some grated medium cheddar and sliced green onions and nixed the honey butter (we're not huge on sweets). But the basic recipe and process for the biscuits was the same.
I was wary of the fold-and-roll method since it sounds like it would be time consuming but it was so much easier than I thought.
These were absolutely marvelous, they disappeared quickly (I got a dozen with a 2 1/2" cutter). I wish I had halved the recipe instead. I don't think I'll ever make biscuits without folding and rolling again. Thanks for another great recipe, SE!
Thumbs up for including the caipirinha!
Good luck, Carey! Though, I'm glad this isn't the last SE-ers will be seeing of you, I look forward to seeing your works else were, too!
I don't accept the grilled cheese as a riff on a sandwich. I consider it a whole different class of sandwich. Calling the grilled cheese a riff on a sandwich is akin to denying every other sandwich it's own identity. In which case, what do you consider a standard sandwich that the grilled cheese would be riffing on? Cold cheese on plain bread?
I think of these recipes as specially flavored-grilled cheeses.
Please consider: If you want plain ice cream, you can have sweet cream ice cream.
If you add strawberries, you get strawberry ice cream. Vanilla - vanilla, chocolate - chocolate, etc.
Do you still consider these to be ice creams?
Of course, if you add so many strawberries so as to overwhelm the ice cream base, what you're more likely to end up with is frozen strawberries with custard.
As Kenji points out, in order to make this particular sandwich a muffuletta, you would need "a whole different ratio of ingredients". I think it's all in the ratios. This idea calls for enough meats and olive salad to compliment the basic grilled cheese sandwich.
If someone decided one day to add chocolate, marshmallow, caramel, and fudge to ice cream as a new delicious flavor of ice cream, why can't someone else add a bit of meat and olive to a grilled cheese as a new delicious flavor of grilled cheese?
I consider it a riff on the original if the original still maintains majority in the finished foodstuffs and the add-ons are just complementary (and complimentary). I don't consider a patty melt a grilled cheese with beef because the patty is usually pretty much, as it should be, the main player.
I would not call that a bouillabaisse, but maybe that's just me.
First thought: Omg.
Second: Wild horses can't stop me from making this for lunch later.
I wouldn't neccessarily call myself a hot avocado snob. I like it fine in soup if I add it immediately before serving and I'm constantly trying different hot applications (fried, grilled) to see if I can get over it. But my issue isn't that I find it bitter, I find it tastes too similar to (way)overripe or bruised or veiny avocados.
I just got a giant pack of Kraft slices from Costco. And this yummy sandwich is an excuse to try hot avocado again. Thanks, Kenji!
I'm not gonna lie, I have a wedge on a plate with a bit of baguette right next to me.
Personally, I like it a little younger when the bit of firm paste in the center is a little under an inch thick because I like the contrast in flavors and textures, with the firmer paste being sweeter.
My guests usually can't handle this particular cheese (or anything more interesting than a mozzarella *eye roll*). But that just means there's more for me! :)
@metaphora - They might be young chickens but animals there are generally much smaller than the ones we're used to in the US. Esp the black ones (which you can find here in the frozen section of Viet grocery stores).
@Kenji - I'm almost absolutely sure those are black chickens. Ga ac are pretty common in Vietnam. "ga" meaning chicken and "ac" meaning evil.
Yum! I happen to have pecans on hand and I never thought to add them to streusel. And I love the exorbitant amount of topping. It's perfect for me. I'm making this pronto. Thanks, Carrie!
Anyone else that's clicked on the link to RocketNews24 and looked at the pictures. . . What the hell IS that??
@mattcoz - lol
@Sousaphil, I'm guessing she used unsalted butter. With the exception of Breton gateaus, I only use unsalted butter when baking so I can control the salt content. Plus, blue cheeses can sometimes run on the salty side. I'd go with unsalted if I was you.
I've already weighed out my butter and cheese. Just waiting for them to come to room temperature. I'm excited! :)
Bravo, Leandra! You tell 'em!
Muesli is actually my favorite cereal (after, like, 2 hours of soaking in milk first)
And Chex is the only part of Chex Mix I'll eat. I pick it out hoping that no one will notice it's absence.
And now I have to go order some Rice Krispies Treats Cereal.
I think you've misspelled "banh mi" and "bun" in the first sentence.
And by "yep ca" do you mean "giap ca" the herb that tastes fishy?
(the dish is gorgeous, though)
Maybe it's just me, but I don't consider squid ink a vegetarian ingredient.
I just made these tonight. I'd been looking for a worthwhile use for my last blood orange and these cookies were just the ticket. I let mine go a bake a bit longer so they're more crisp than chewy but still so unexpectedly bright and fragrant from the zest. Maman liked them so much that she asked me where I'd bought them!
So cool! And kudos for your bravery! Most writers just say stuff like "it's not that bad" or "extra smelly" without even attempting to describe the taste (not to mention the mouthfeel!) Fiore sardo is, bar none, my favorite cheese. I don't know if I'll ever get the chance to try casu marzu myself but thanks for this insight. I'll know what to expect if I ever get the chance! :P
I'm the youngest child and the only one of my family to be born outside of Vietnam. The first time I ever set foot in the homeland was at the age of 8 to meet my paternal grandmother. During those two weeks, my extended family rolled out all the stops to treat myself and my homesick parents and siblings to all the specialties of Vietnam but my most vivid memory is of one rainy afternoon when my aunt with whom we were staying prepared a lunch of my favorite dish, com ga siu siu (our incredibly simple and delicious version of the ubiquitous "chicken and rice") after which I shared my first taste of a starfruit with my grandmother for dessert.
kimthaism hasn't written a post yet.
kimthaism hasn't favorited a post yet.