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engill

How to Make the Ultimate Poutine

POUTINE!!! On my annual trip to Quebec, one of our first stops is always Chez Ashton. Nothing fancy but really, really good basic poutine: fresh Ile d'Orleans potatoes, amazing gravy, and daily fresh cheese curds...mmm...

How to Make the Best Italian-American Meatball Sandwich

Actually, one question: Any tips on how I can keep Italian rolls fresh for 24 hours? (or is it impossible to do that without them going stale?) I suspect most of the Italian bakeries in my area are going to be closed Sunday, so I was hoping to grab rolls on Saturday instead.

How to Make the Best Italian-American Meatball Sandwich

Yes! After seeing your meatball recipe, I had already planned on making subs for the Playoffs on Sunday. Thank you!

The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies

@rbrock1225: Like alfajores! Love the idea, and excited to see Kenji's response on whether it would work.

I was already going to do the rugelach recipe from last week for xmas, now I have to add this to the list as well.

The Stuffing Waffle Croque Madame: The Ultimate Day-After-Thanksgiving Breakfast Sandwich

This looks amazing! I sadly do not own a waffle iron, but I think I'm going to try something similar with your stuffing-pull apart rolls that I'll be making. Sort of an open-faced croque monsieur with stuffing rolls instead of and English muffin?

An Easy Thanksgiving Menu for Two

@AndroidUser Totally agree! Team dark meat all the way!

Also, my version of "Thanksgiving for 2" (which I've done several times before) is to cook a normal Thanksgiving meal and have leftovers for a few days longer than usual :)

The Best Mashed Sweet Potatoes

Can I reheat these by just nuking them in the microwave? Maybe like 1 minute -> stir -> another minute -> stir and so on? Just trying to simplify to fit in all the cooking tasks on Thanksgiving. Can't wait to try this!

It's 2014 and Spatchcocking Is Still the Fastest, Easiest, Best Way to Roast a Turkey

So...can I spatchcock a turducken? I feel like that's the logical next step here.

Use Your Potato Masher To Break Up Ground Meat in the Skillet

I've been doing the same thing with my pastry cutter. I don't own a masher, and after seeing Kenji's tip to use one on recipes, I thought my cutter would be a good alternative. It works great, but obviously be careful not to scratch up your pan. Also, since I always make pie crust in a food processor now (also thanks to Kenji), this is the best use for it.

The Food Lab: How to Make the Best Creamy White Chili With Chicken

I was just thinking that I've run out of Kenji comfort food recipes for the weekend (after doing your chop suey, and then your cassoulet, and then your baked creamy pasta for the last 3 Sundays), but now I am saved! Chili it is!

Traditional French Cassoulet

@botdx
I made it in a large Le Creuset. I'm not sure what size it is, but the diameter is approx 14". It fits 4 chicken legs pretty easily. And (see my comment) mine turned out great after about 3 hours in the oven.

Traditional French Cassoulet

AMAZING recipe! I made this yesterday and didn't even cook it for as long as stated and it was delicious. Due to a mix of starting too late and screwing up the instructions (left lid on for first 2 hours), I only baked it uncovered for ~2 hours, breaking the crust twice. I still got flavorful, creamy beans and incredibly tender meat with a nice crust.

The Serious Eats Field Guide to Chinese Pastries

@santiago YES! Jianbing guozi is the pinnacle of Tianjin food! Whenever I visited my grandmother, I would wake up from jetlag at 5AM and go roaming around the neighborhood for the first jianbing vendor I could find. One of those and a bowl of "doufu nao" and I'm in heaven. A while ago, I tried to make my own jianbing from an online recipe with semolina flour. It was actually decently passable, but nowhere near the real thing!

The Serious Eats Field Guide to Chinese Pastries

I'm not a big fan of Chinese pastries (and I'm Chinese), but I LOVE the western fusion ones I had in Hong Kong (egg tarts fall into this category for me). I like sponge cakes and hot lotus buns and that's about it. I also love Japanese desserts. I don't know, but something about the flavor balance of Chinese pastries doesn't work for me.

@santiago I never understood the hoopla over the "ma hua" in Tianjin (where my family is from). They're not very sweet, super greasy and not very sesame-y. Ugh.

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

Between this and the baked pasta you posted yesterday, I am seriously having a hard time deciding what fatty, rich comfort food to have for Sunday dinner this weekend!

Thanks for posting this - cassoulet is one of my favorite foods, and yes, I love that it's basically beans + whatever meats you like/have around. I usually use up random single sausages I have in the freezer.

Knife Skills: How to Clean Shiitake, Portobello, and Oyster Mushrooms

I agree with the above posters on shitake stems. I usually chop off the bottom 1/2" with scissors, but keep the rest. I actually like the slightly chewier texture it has.

Manner Matters: In Praise of Place Cards

Umm...it might be good etiquette and everything, but I will throw an internal rage fit (but keep on smiling possibly) if you seat me separately from my husband. The only, only time I can see this being plausible is if it's a strictly networking dinner where the goal is to speak to as many people as possible AND that goal is understood by all attendees. However, this would never happen for me because I'm in a very different industry from my husband. I'd just end up being the +1 with nothing to talk about with anyone else and no way for me to depend on him to carry on the conversation.

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

This looks amazing! I'm a big fan of the Isaan-style larb, and a HUGE fan of pork blood. Time to take a trip to the Chinese market for offal!

How to Make the Best Tomato Sauce From Fresh Tomatoes

If I don't have a food mill, can I do this by blending then straining?

The Best Fresh Tomato Sauce

Well, I know what I'm doing this weekend!

For the Best Food in Bangkok, Hit the Streets

Yes! The fried thousand year eggs are one of my favorite Thai foods, but oddly I didn't find out about them until after I stopped working in Thailand. S&I To Go in Allston/Boston makes a really great version!

5 Rules of Hong Kong Dining That You Should Know Before You Go

Oh man...I'd totally forgot about the ridiculously tasty lemon iced tea! Still my favorite iced tea even after moving away from HK.

Chinese Velveting 101: Stir-Fried Chicken With Mushrooms and Oyster Sauce

Any thoughts on whether chicken breast or chicken thigh meat is better for this? I always go with thigh because I'm a dark meat fan, but something like this might mean the breast holds together better after slicing.

Gadgets: Make 5-Minute Ice Pops With the Zoku Quick Pop Maker

@illone

Hmm...interesting! I will definitely have to experiment more with this then. Thanks!

Gadgets: Make 5-Minute Ice Pops With the Zoku Quick Pop Maker

What I've never been able to figure out about these Zoku things is: Does the quick freezing make the popsicle a different consistency? I really want something that can make them in the store-bought, almost sorbet-like consistency that you can bite into. Whenever I make them at home, they are always like ice cubes, lickable, but not biteable. Maybe it's the actual filling recipe?

Turducken - does size matter?

I'm planning to do Kenji's Ultimate Turducken for Thanksgiving this year, but I was wondering: Will the recipe go wrong if I use larger birds?

The original recipe calls for a 10-13 lb turkey, 4lb duck and 3lb chicken. A local butcher sells deboned turducken birds but they only offer them in a 16-18lb turkey, 6lb duck and 4lb chicken combo. Since the recipe is so temperature/time sensitive, I am worried that larger birds would ruin the effect.

Should I just be less lazy, buy separately, and do the deboning myself?

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