Also, I'm not sure adding starch cooking water is the magic ingredient claimed by so many. I've consistently found adding pasta cooking water to the final pasta cook/saucing merely subtracts from the flavor rather than improve texture.
I remember the "no boil" advice from years ago on Serious Eats. However, I've had no luck with it.
Put your pasta in cold water, bring it to a boil, then cover the pot and turn off the heat.
This just doesn't work in my experience. Yes you get a semi-cooked pasta but it will be overly soft on the exterior and retain a distinctly chalky interior...I'm not talking "al dente"either.
Thanks for the update NateHevens.
That's pretty much in line with what I expected.
The morels are WAY out of season so you won't see any this time of year. Chanterelles are coming towards the end of season (but probably still a glut in distribution).
Royal trumpet mushrooms are definitely cultivated and thus available all year round. Bluefoot can also be cultivated. You should see fresh Porcini (or at least the US equivalent species) coming in due course.
No way you can have chanterelles all year round unless you're flying them in.
Oh well I guess if you're prepared to pay for it .... Just seems a little f**ked up to me to have spring, summer and autumn/winter mushrooms together at the same time.
Curious in what universe one would see chanterelles , blue-foot and morels appearing at the same time? Unless you're using dried mushrooms and/or flying them in from all corners of the globe?
While I appreciate the forthright opinion and bagel knowledge, I'm really not enjoying the tone, contrived or otherwise. It reminds me of a once-prolific armchair commenter who used to haunt serious eats.
I usually look forward to Kenji's writing which always displayed just the right balance of humor, culinary wisdom and self-deprecation. The article just read like a mouthy rant...much like this comment, I'll grant you! ;)
I'd be cautious re: blanching fiddleheads. While there is some debate over the toxicity/carcinogenic properties of certain species of fern, I would still err on the side of caution and blanche for at least 2 minutes possibly preceded by soaking through several changes of water.
If I'm honest, some of these "babkas" are more like kokosh.
A stopwatch is unnecessary if you are actually at the pizzeria and eating the actual pizza rather than sitting in a basement fantasising about pizza while browsing pictures on the internet with one hand.
Hey there Menkey,
I'm not sure what you mean by "shiniest list ever" or if you read the disclaimer in the article but the title alone should offer a clue to the scope of the list. It's Adam's personal list of 8 pizzas that "haunt his dreams". He also makes mention of several other pizzerias across the country in his follow-up comments (read above).
If you had great pizzas this year in cities other than those mentioned, don't be coy - please share with all of us! That's why there's a comment section.
Wishing you, and all Slice readers Happy Holidays!
Those look great but I'm curious where the "smoky" flavor comes from?
Are you supposed to use smoked bacon or perhaps smoked paprika? The recipe does not make it clear.
Interesting theory re: stone vs roller milling. However, the article appears to be predicated on the flawed notion that there is one "proper", "southern" cornbread.
Never had, seen or heard of kippers with a full English before. Pretty sure it's a separate thing entirely.
Great list! I need to track some of these down in as fresh a state as poss.
@jpet I'm not sure what prompted you to write that (incorrect) history of IPAs but the article is specifically about american IPAs as characterised by their generous use of american hops (cascade, columbus et al). They rightly constitute a style of their own.
"BrewDog. Not widely available in England"
No, just every Sainsbury's and Waitrose supermarket in the country. Not to mention 12 brew pubs and the new bottleshop.
and by "we" do you mean "lazy white people" who can't cook for themselves?
One could also argue that people who constantly cite to "authenticity" are lazy thinkers prone to facile generalisations about those who don't share similar deference.
Oddly, I've made fudge brownies with a crisp, glossy top for years without ever whisking together eggs and sugar. I just use the standard method of melting sugar, butter and chocolate together before beating in egg and folding in flour. Will give these a go nonetheless.
to be clear: I don't support Dianne Kennedy's incredibly rigid and narrow (albeit impeccably researched) view of what constitutes "authentic" Mexican cuisine
God bless her, if Dianne Kennedy had her way a large proportion of restaurants in Mexico wouldn't be allowed to call their cooking "mexican" either.
I'm with Double_J on this one. At least when it comes to burgers.
I enjoy beer, I like burgers but never noticed a synergy between them.
Should have read brunost above (spellcheck autocorrect).
Oh and flavor suggestion: brunets
I'm wondering if it's just me (that I have morphed into a picky, entitled, trend-following food-snob) but I could swear Ben and Jerry's ice-cream used to be better?
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