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All by itself!

How does it compare to Aleppo pepper? Both are described as "raisin-y", both are from Turkey, both medium spicy...but they're not the same, right?

Hi Kenji!

I'm currently fascinated with thickeners (mostly as applied to puddings). I have a million questions, so I'd love to know if there's a great science or cookbook resource for thickener info.

Specifically for you, I wondered if you have a good recipe, or at least a general ratio, for making puddings with tapioca flour (not pearls). I love the unique texture of puddings I've had using it, but it's hard to get right at home. Also, what are the limitations on tapioca as a thickener? It seems like it never sets right when I add flavoring ingredients- the pudding looks great, then I add flavor extracts or even chocolate, and it thins out pathetically. I'd love to know if I'm doing something else wrong, or if it's just a ratio issue.
Thank You!!

Most of the great places have already been covered- Cochon and a muffaletta from Central Grocery are not to be missed. But neither are some great casual places. Coop's Place in the French Quarter is one of my favorites- not touristy, reasonably priced, and everything's satisfyingly homemade and sooo good. I also recommend Bennachin, also in the Quarter, which has extremely good and interesting West African soul food.

Roasted, with crispy skin. Bonus points for a delicious cherry-port sauce, and a side of duck-fat fries.

Just a link note: your Wikipedia link to 2,3,6-trichloroanisole goes to the wrong compound. I thought I'd forgotten my Ochem for a minute...

And honestly, you can find a rice cooker for $15 these days. I wouldn't worry about buying a nice one unless you have a restaurant or are a perfectionist. My parents bought an inexpensive one thirteen or so years ago, that I "borrowed" for college, and it still works fine. It might be the most useful kitchen appliance I own.

Inspired by your question, I made some with all the random stuff in my refrigerator. The tastiest ended up being the ones I made with almond butter, pomegranate molasses, sweetened condensed milk, and soy milk. They're like peanut butter ice cream pops, but more interesting. I'm going to play with the ratios to get a better sweet/sour balance (I think these are too sweet), but this time I used about 1T each of almond butter and pomegranate molasses, 2-3 of sweetened condensed milk, and maybe 1/3 c. soy milk.

Boulder Canyon and Zapp's are my favorites. Spudmaster Colossal Chips are the local favorite (St. Louis), and you might want to take a look for novelty's sake, but I find them greasy and not very tasty.

Once you're done with the German food, get some Turkish food. I've been to both countries, but some of the best Turkish food I've had has been in Germany. Go get some meze, or maybe even some kebab.

It works for tortillas, too. I heard about the idea when a friend's (Spanish-born) wife almost lit the kitchen on fire, but as long as you watch them closely, it's really useful.

Thanks for all the help, guys. My cakes actually turned out way gooier than I remembered, so I'm eating it myself (and sharing the goodies locally) and will mail friends something else.

@PumpkinBear, I'd never had a fresh, ripe one until last week, either, so I am also completely obsessed. My grandfather used to make this recipe for our Christmas dinner. It was always the family joke- he had a persimmon tree in the backyard, and used them regardless of how ripe they actually were, so the pudding was usually disgusting. My grandmother thinks the recipe originally came from Bon Appetit.

STEAMED PERSIMMON PUDDING WITH LEMON SAUCE

Pudding:
1 cup fresh persimmon puree (about 3 peeled fuyu persimmons)
2 teaspoons baking soda
1/2 cup (1 stick) butter, room temperature
1-1/2 cups sugar
2 eggs
2 teaspoons dark rum
1 tablespoon fresh lemon juice
1 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2/3 cup pecans, coarsely chopped

Sauce:
2 cups powdered sugar, sifted
1/2 cup (1 stick) butter room temperature
3 tablespoons lemon juice
1 tablespoon dark rum (optional)
freshly grated peel of 2 lemons
10 pecan halves to garnish

Grease 2 quart pudding molds ( or #2 coffee can).
Combine persimmon puree and baking soda in small bowl and blend well.
Cream butter with sugar in large bowl until light and fluffy.
Beat in eggs, rum and lemon juice.
Add flour, cinnamon and salt and mix well. Stir in puree and pecans.
Spoon batter into prepared mold. Snap lid on mold or cover coffee can with foil.
Set mold on a rack in a very large saucepan, kettle or stockpot (steaming vessel must
be large enough for water to steam to circulate freely around the mold).
Place pan over low heat, add enough water to come half way up to the sides of mold.
Cover pan and steam pudding, maintaining water at a gentle simmer until tester inserted
in center of mold comes out clean, about 2 hours.
Set pudding aside (in mold) while preparing sauce.

Sauce: Combine 1 cup powdered sugar with butter in a large bowl and beat until smooth
and light. Beat in lemon juice and rum. Add lemon peel and remaining 1 cup of sugar and
beat until smooth. Spoon sauce into individual small bowls. Top each bowl of sauce with
pecan half. Serve pudding warm, accompanied by sauce.

I used Meyer lemons, and it turned out nicely. Steaming the pudding was an adventure, though. I do not have a pudding steamer, nor a metal coffee can, so I jury-rigged one by placing the batter in a small, copiously greased dutch oven, putting on the lid, then lowering the whole mess into a pasta pot that has a colander basket. Really, the important thing is to make sure the water comes halfway up the sides of whatever vessel you use, and that it's sealed enough to keep water out. I first used too much water, and thought I'd ruined the pudding because batter had leaked out into the water. Gross, but somehow it worked in the end.

Good luck- it's delicious, and great for this time of year.

I usually go with Keller's perfect roast chicken recipe. It's really low-maintenance, and the results are consistently great. I see SE built an interesting recipe around it here:
http://www.seriouseats.com/recipes/2009/02/eat-for-eight-bucks-perfect-roast-chicken-with-pomegranate-jus-recipe.html