Good timing on this article. I've never taken food with me on a flight before but on my flight to the UK next month there is no meal included. I'm willing to be on Team Crappy Airplane food but I ain't paying an extra $50 for the privilege! I can get a delicious cheffy-type meal for that!
Thanks, Max. I'll keep that in mind for my Christmas list.
When is Robert Moss going to publish a book?
I see about 16 of these articles- make each one a chapter, add an introduction and you have something I can give my computer-hating Dad for Christmas!
Not to pile on the negativity but yeah, Rick Bayless has built an empire based on the "real Mexican food" model. Not that that makes her book not worthwhile. Maybe just pitch it as an insider's guide to Mexico City, which seems more like what it actually is.
But the pith is the best part...
@Moosefight: That's exactly how I gained my Freshman 15!
I made this yesterday and got lots of compliments. Like Kenji says, it is a long but not difficult recipe. If I made it again I would probably do a couple of things differently.
1) I would only put one egg (or maybe even none) in the ricotta. After spending all that time turning milk into cheese, why turn it back into a liquid again?
2) I would only soak the noodles for 5 minutes (or maybe not at all). Kenji says he doesn't like them to be at all al dente but I would prefer it if they stood out from all the gooey sauces a bit more.
Also, Kenji says you can replace the lamb with beef but I would urge going to the extra effort of finding lamb since it contributes so much flavor.
Finally I would recommend making quite a bit more of the bolognese than is called for here. Following the directions left me with not quite enough for the last layer and what's the worst that could happen- you have delicious leftover sauce for pasta?!
You guys do know Amazon is not the only place in the world to buy things right?
I wish vegan alternatives weren't usually higher in calories than their carnivore counterparts. I would eat them a lot more.
Trader Joe's sells a really delicious mustard garlic aoli that could be cheaper and easier for some people to get than #1. It's so good I could eat it by itself by the spoonful.
I wonder what these commenters are really getting so worked up about. It's not like you're being tricked if you read the title of the article. Is this like a gay marriage thing where it's very existence threatens the sanctity of traditional ice cream?
For anyone in Chicago, Nhu Lan makes a really awesome Lemongrass Tofu Banh Mi. And their iced coffee is truly addictive.
Is champurrado always chocolate? The ones they sell on the street here on in Chicago don't taste particularly chocolate-y to me just like sweet corn-y goodness. I compare in to something like Malt-o-meal when asked to describe it.
"while Central Americans (especially Mexicans escaping their war-torn country)..."
Mexico is in North America.
"2) There's nothing interesting about them.
Many of my local breweries make what's essentially available all over the country. At the end of the day, beer is like sex and nachos: Even when it's boring or bad, it's still pretty good. While I have a soft spot for beers brewed in my childhood home, many have nothing unique going for them except that they're brewed locally. "
In a perfect world this would be totally backward; it would be more efficient to get you basic session IPA (not everything needs to be a sichuan, saison, etc., etc. after all) from your local brewery than from across the country but the involvement of big distributors distorts that.
@theace: Your holy grail comparison might be apt if he was recommending Dark Lord. Zombie Dust is readily available to millions of Americans. It's called the upper Midwest, come visit us!
@Justin Carroll: I just came to say Great Lakes Christmas Ale is one of my favorite beers period!
It's expensive but a good holiday treat.
Yeah...a 15 minute recipe contingent on a 7 HOUR recipe.
Oh no! I'm sorry to hear that, Kenji. My condolences.
I'm glad to see this since green beans are, like, the one green vegetable my husband will eat and I'm not a huge fan of super crunch half raw ones.
This is good news for me cause I'm a total scatterbrain and I ALWAYS FORGET I'm toasting nuts!
Irradiated a bunch of walnuts just the other day.
It's also more efficient to add it later. While you pan and oil are heating, you chop up an onion real quick and throw it in. Then while that cooks you peel and chop the garlic.
This letter is weird. The vast, vast, vast majority of restaurants would make your G&T with Schwepps. Why go to the ONE that makes its own tonic and order a G&T? Why not try any of the other, no doubt extensive, options such a bar would offer?
Nhu Lan's bahn mi are better the Ba Le's, imo.
Also- I think the fish is superior to the chicken at Parsons. Honey Butter beats them on chicken. But you're right- the hushpuppies are to die for.
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