I was wondering the same thing as scalfin. Have you toyed with adding store-bought potato starch to the slurry?
I've always been too worried about slicing my fingers open to use a mandoline. Any opinion on those kevlar gloves that people use?
Mmmm this looks good. Do you have any thoughts on how buttermilk made from powdered buttermilk compares to real buttermilk and whether the difference would be noticeable in this soup?
I would be interested in an article on how to properly jar sauces like this.
Perfect timing. Was already planning to make a batch of Bolognese tonight.
Why does this recipe require cooking in the oven without a lid, whereas your slow cooked tomato sauce recipe requires a slightly cracked lid?
Perfect timing. I was just looking for a cornbread recipe.
This looks delicious. I will definitely be trying this.
Speaking of potlucks, I would love to see an article on some good (non-dessert) items to bring to Thanksgiving potlucks. Most Thanksgiving foods I can think of require oven/stove space that hosts might not have available.
My favorite is steel cut oats with scallions, jalepeno, soy sauce, and sriracha.
What's your opinion of using xantham gum in vinaigrettes?
Man, you have been on a roll over the past few days. I want to make all this stuff.
Does this mean that leftover pizza is best placed in the freezer?
Kenji, you say that you'll be able to program the unit to drop the temp to, say, 130 to hold the food there. However you talk about this functionality in the smart phone section. Does the unit itself have memory and a timer? Or are you going to manually have to change the temperature after a few hours? If manually, I don't think bluetooth functionality really be that useful since you have to be within a hundred feet or so for it to work and if you are home already, you can just reset the temperature by hand.
A review of vacuum sealers some time might be useful.
Awesome. Just ordered one.
I would love to see the results if you heat up both this and the baking steel on the burners, throw a few steaks on here, and then put the baking steel on top, sandwiching the steaks in between.
This looks good. I am pretty slow when it comes to peeling/slicing garlic though. Any tips for making that part go faster? Sixteen cloves is a lot.
This looks hard to eat. I feel like the steak would get pulled out from the bread on the first bite.
Got a recipe for those awesome looking pitas too?
You seem to finish a lot of your soups with an acid. Would one work here with this soup?
Perhaps not as unique as the nachos in this article, the pot roast nachos at Ditka's are awesome.
Great picks. Also love the Tai Gan appetizer. Have never been able to figure out what vegetable that is.
Decadent unbanned? ;)
I would love to see a Serious Eats guide to high quality Spanish canned fish that you can buy at grocery stores here in the states.
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