Never was a fan of the McRib but I'm sure this version is great. Maybe some Sunday when the Eagles are playing a late game.
So I'm guessing nothing has changed since the first book with regard to this recipe. Does the new book just add some additional recipes or does it revise existing ones?
@armchair1 ... I have always used Italian bread crumbs for chicken cutlets. I think they would work great for this application.
Great Job Kenji and Adam. Thanks again
@BWong ... That is exactly the question I was left with after reading this article
I made them last night and they were great. I would love to freeze them and have them available as a quick snack in the microwave. Sound reasonable?
Do these freeze well?
Eggy Puds, you betcha :-D
If you are following along with the 2015 Thanksgiving Survival Guide or even if you are not you may be wondering where the recipe for the homemade pumpkin puree option is. So here it is ... http://sweets.seriouseats.com/2011/11/sweet-technique-making-pumpkin-puree-slideshow.html
Yay! This is good. I'll listen on my Windows Phone
Interestingly, in each case that is where ads shows up on the page.
The slide show is missing steps 3,7,11,15, and 19 ... haha :-D
Nice article :-D ... I have no experience cooking clams. I'm a little surprised that purging process has not been done before arriving at the grocery store. These look great. I think I'll try them.
I just asked the front desk of my local Giant grocery store and they had Marmite.
Okay Kenji, just made the meatloaf. Absolutely terrific! I have made a bunch of your recipes but this is my favorite :-D
Yay!! Kenji meatloaf :-D ... I have been waiting for this
Is there an economical pressure cooker that you can recommend?
I have always wanted to try making rosemary infused olive oil but warnings of botulism have scared me away from it. I wonder if drying the rosemary with this method would be sufficient to avoid that problem?
Wait Kenji, how can you say she's absolutely right without ever having tried pastrami in LA? That's not science :-)
Chicken Fried Meatballs LOL :-)
The statement I most agree with is that the diner experience is not focused on the food. Whenever I see a diner I have not tried before I like to go in. I enjoy the atmosphere of them and I like to find out how long a place has been around. Unfortunately the food is rarely very good. I usually try the meatloaf hoping that I will find a good economical place to get my favorite dish.
It seems to me that if a diner would limit the menu and just do a few things really well they could keep costs under control and still keep people coming back. Breakfast is a slam dunk ... its pretty hard to mess that up, but give me a descent meatloaf, some good chicken and dumplings, and an above average burger and fries ... that's all I ask.
This is weak! I don't expect to get great pizza by going to Dominos and I don't expect Serious Eats to outsource basic important functionality of their site.
Next year they will come up with the copper/steel bonded and grooved baking steel for $250 ... sigh!
Ha! I thought for sure that this article was going to mean that I had to replace my baking steel with a copper slab. Turns out I have to replace my baking steel with another baking steel. Darn it Kenji, make sure you don't have any more bright ideas about the 2015 baking steel before it goes into production (shaking my fist)
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