Do you have any experience with the wi-fi or bluetooth enabled leave-in thermometers such as the Thermoworks ThermaQ, Thermoworks Smoke, or the iGrill?
Looks great. Two questions.
First, if you wanted to include mushrooms in the filling, how would you go about it? Just sauté first to get rid of extra liquid, then mix with the ricotta, egg, etc.?
Second, any thoughts on how to freeze once assembled? Before cooking, cook part way, fully cooked? Would love to take a tray of this to friends who just had twins, and would like to make an extra round for the freezer.
Could you sub cut up pork shoulder or chuck roast in these pressure cooker recipes (this one, Colombian Chicken & Potato, etc.) easily? What modifications would be necessary, if any?
Weird, the link worked right in the preview, but now it looks wrong. Sorry about that. http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html
Humboldt Fog is not blue. And it's only made by one producer. For more info, see here: Humboldt">http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html">Humboldt Fog®. That's realy a nit pick though, since the recipe looks great and would probably work well with either kind of cheese.
Seconding May_be's question -- would love to know about prepping brussells in advance. If I wanted to prep them most of the way in advance, could I blanch, shock in ice water, and drain, then through in for a very quick saute to warm and brown them a bit just before serving? What would be the best way to store them overnight after the first step? Thanks!
Any thoughts on subsituting for the kochukaru? I've got the gochuchang, tried three different Asian markets without finding kochukaru. I know where there's a Korean (as opposed to more broadly Asian) market that has kochukaru, but it's pretty far away and I'd like to make this before I see myself getting there.
Recipe for the vegetarian mapo? We've made it, or a similar dish, using finely chopped mushrooms in place of ground meat. But I'd be curious to see your recipe, given how much you love the traditional version.
Latkes or pastrami
Do you have a preferred recipe / technique for roast beef or prime rib? This porchetta looks great, but it's not really an option for our Chanukah dinner!
Why is the timing so critical for the water bath? If your temp is set appropriately, shouldn't that be fairly flexible?
Tie between sourdough and challah
Goat curry, with Carribean flavors
For those who want a recipe for the Sephardic charoset, we made this one last year and it was great. http://www.nytimes.com/2010/03/24/dining/24passoverrex1.html?_r=1
R&D pastrami cured salmon. First stop after a redeye to NYC. Every time.
So I did see you at the Ferry Building last Saturday. I was standing there about 4 feet away going, "I think that's Ed from Serious Eats." But I didn't want to say hello and be wrong.
Glad you enoyed it!
Kenji, if you are in the Bay Area, I will volunteer my kitchen for the side by side tasting of In-N-Out vs. homemade Double Double Animal Style.
Taylors, In n Out, Shake Shack. Not necessarily in that order.
Spotted Pig may have the best burger ever, but it's not really a burger joint.
maple cream pie
favorie tapa is pan amb tomaquet. perfect with some fuet, a catalonian cured sausage.