I'm stunned to learn that restaurants do such a brisk business on Thanksgiving. Maybe it's because a grew up in a pretty small town, but I'm accustomed to most places being closed.
Sounds like the turkey tastes good, but it sure looks horrific!
My understanding of the "India" component is that it was more of a logistical consideration than a culinary one. Hops have preservative qualities, and generous amounts were required to make beer last during the long voyage by boat from Britain to India. Maybe this is just a legend?
As far as my favorite IPA: this is a Double, not a Single, but Dirt Wolf from Victory is by far my favorite.
The tomatillo salsa is an excellent cheat to make Kenji's white bean chicken on short notice:
The only leg of lamb stocked by my grocery store is skinless, but I'd love to try this recipe. What are your thoughts on replacing the skin with a wrapping of prosciutto? Too thin?
I second the recipe request. Virtually every time I see a story about bread on the front page, I click it hoping to learn how to make it.
How about a Bread Lab recurring feature? Bread is not currently a focus of the site, but it seems like a perfectly synergistic overlap of the Venn diagram between:
-Food Lab recipe development.
-Appreciation of existing bakeries and bread products.
-Crust obsession on Slice.
"Welcome to the Bread Lab, where we find the best loaves from around New York City and reconstruct their recipes through science!"
I love the slogan on the box: "It's the ingredients that make it so tasty." Pretty creative marketing right there.
I agree completely with Zargon. Too salty, texture got lost in the rice and WAY TOO WET. They turn anything other than a burrito bowl or salad into a complete mess.
I just made this recipe, using my most flavorful olive oil (Italian Blend from the Olive Press in California), and the taste of the oil was almost completely absent. This tasted like vanilla gelato.
I then basically tripled the amount of oil, and it tasted the way I would have expected olive oil gelato to taste. Does the restaurant's version just have an ephemeral hint of fruit and pepper, or is it noticeably flavored?
It's interesting how different this recipe is from the one in Batali's Babbo cookbook. The version posted here has (proportionally) much less olive oil.
This is the other recipe:
Thanks Max. I really enjoyed this article and the others of yours that were linked in the "Essential Ice Cream Recipes, Techniques, and Discoveries of 2013" roll-up. These will be a great companion to the new ice cream maker I got for Christmas.
(Just found this article, sorry for the late response.)
Kenji: Thanks for pointing that out, those were exactly my thoughts when reading the article. Overall preference strongly correlates with texture, and the texture of an aged base gets better over time.
The results for flavor, while they don't correlate with preference, DO track with expectations. The flavor of the base improves with an overnight aging, but degrades over time because we're still talking about cream and eggs sitting relatively unprotected in a refrigerator.
Definitely need to make more ice cream.
Seriously! At a minimum, it seems like we should just leave the potato skins on. Tons of effort for no real benefit, especially with new potatoes!
What's REALLY being lost in this story is that burger sounds delicious!
Let's not forget that Adam Kuban attempted a well-executed cheeseburger pizza (albeit a slightly different flavor combination) and he absolutely hated it:
This BusinessWeek article is a fairly interesting read on the path McDonald's took to end up with this sandwich:
What I find hilarious is that McDonald's makes a big deal about hiring this "real chef" to come up with menu items. He talks in the article about the various interesting wrap ideas he tried, such as Korean bulgogi with daikon slaw.
In the end, he ended up going with fried chicken and ranch dressing, since it better fits the "American palate". The innovation, here, was the addition of cucumber. Thrilling.
Like I said: I tip 20% at restaurants, but I haven't ordered delivery in about 10 years. It's not a matter of me being cheap.
I don't understand the heavy complaining about individual sub-par tips. If drivers are getting consistently ripped off by driving, they should ask instead to work as a pizza cook. If they make out better by being drivers, then they shouldn't complain.
I think the reality is that some people tip well, some people tip poorly, and it mostly averages out. This "average over time" of tips is the basis upon which employment decisions should be made.
And actually, I guess I got off-topic: the unique case of "customer ordered a ton of pizza, and only gave me a $10 tip" is interesting. In that case, the car-related costs DON'T scale with the size of the pizza order (unless multiple trips are required.)
That's absolutely true, but none of that should be a surprise to the drivers. If it doesn't make financial sense to be a delivery driver, then don't apply for the job.
I'm a reasonable tipper at restaurants, and I never order delivery. Still, I don't understand the umbrage taken by the delivery drivers here (including the guy who got $10 for the $1500 order!)
In high school I worked at KFC. I never received a tip, and basically received minimum wage (or close to it) the whole time. Whether we were very busy or the store was empty, I received the same pay.
The delivery driver's job is to deliver pizza. He's paid an hourly wage for this. Whether he's making several trips from his car to a building to carry a bunch of pizzas, or he's sitting in the shop waiting for an order to come in, he's getting paid. Why is this different from any other menial job?
Ultimately, if it sucks to be a delivery driver...stop being a pizza delivery driver.
Isn't that just a bit pretentious? What could possibly be wrong with the goose eggs which don't meet his standards?
I made this for dinner tonight, and it was fantastic. Rather than chicken, I used up a bunch of leftover smoked turkey thighs and legs, and I agree that the smoky flavor was welcome.
This was the second mole I've made; the first was Rick Bayless's Oaxacan Black Mole. This Yellow Mole was much easier and quicker than the black, and its flavor profile was obviously much different. Tangy and spicy, I'll definitely make this again.
Maybe I've missed something, but why not send the burger back and ask for one which was correctly cooked?
That description reminds me of this joke:
"Q: If John has 32 candy bars, and he eats 28, what does he have now?
A: Diabetes. John has diabetes now."
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