My question is does anybody every actually add any sort of acid to these type of heavy dishes (alfredo, carbonara, etc...) to help cut through things? It seems like it would make sense to add something (lemon juice, white wine vinegar, etc...) but I never actually see it incorporated into any recipes. Is there are any reason for this?
pepperoni is where it's at!
Very impressive, Kenji!!
But, I do feel, in my experience, that the best chocolate chip cookies do have either some toasted walnuts in them (preferably very finely chopped or ground in a food processor) and/or some oatmeal (once again, ground in a food processor). They may also have some malted milk powder and/or a very small pinch of cinnamon and/or a pinch of espresso powder or something like that.
It's not that these things are overtly noticeable but they do add a depth of flavor to your standard chocolate chip cookie.
It's definitely understandable that, given the endless variables, you didn't make every single possible cookie!!
But, if you get a chance to give us a recipe with some ground toasted walnuts and/or oatmeal in there, that'd be... sweet!!!
To the main brownie mix (with whatever eggs, water, and oil are required), add 1 tablespoon of Kahlua and/or a little espresso powder, 1 to 2 tablespoons malted milk powder (optional), a dash of vanilla extract, and a pinch of kosher salt. Can also optionally add a pinch of cinnamon.
Spread the brownie mixture in the pan. Add then top with a mixture of 3 tablespoons melted butter, a large pinch kosher salt, and about 1/3 cup finely chopped, toasted walnuts.
Trust me on this!
Char Hut in Florida!! Good stuff...
Look, I'm not disputing that homemade vanilla ice cream and strawberry sorbet will be better than store-bought. They will be (if you do it up right, which I'm sure Max did). I'm just saying given the circumstances here, in my opinion, no, it was not worth the trouble. If you're gonna spend all that time, effort, and money, give people something unique that they can remember (versus just, "oh, hey, I had some vanilla ice cream").
Also, FYI, Haagen Dazs does not have any stabilizers added. Here are the official ingredients from their vanilla ice cream: (cream, skim milk, sugar, egg yolks, vanilla extract).
Most other brands do though. E.g., Ben and Jerry's does: [Cream, Skim Milk, Liquid Sugar (Sugar, Water), Water, Egg Yolks, Fair Trade Certified (Tm) Vanilla Extract, Sugar, Guar Gum, Carrageenan]
You ask if it was worth it. In my opinion, the fact that you just made vanilla ice cream and strawberry sorbet means the answer is unfortunately "no."
I make ice cream all the time. What is the point of spending all that time, money, and effort just to give people the same flavors they can get anytime (in particular, vanilla ice cream--oy!!). In this case, while the effort of making the ice cream was nice, you might as well have just bought some Haagen Dazs and be done with it.
Rather, if you were gonna spend all that time and effort, you might as well make a unique, particular flavor that they are not gonna be able to get anywhere, ya know? What flavor exactly? I don't know. What are the favorite flavors of the bride and groom? Maybe you mix the strawberry sorbet with something else (balsamic reduction or something). maybe you make toasted coconut ice cream. Maybe you make 'wedding cake' ice cream. maybe a salted caramel. I mean, you can still keep it simple if ya want, but something with a little more pizzazz makes sense to me...
Just my two and a half cents...
don't overcook 'em!
Jale Berry (from the Bazaar in LA)
So actually, the answer should be it is simply the overall fat content in the ice cream that makes the difference (more fat, but only up to a certain point, will make for better ice cream). All you have to do is use conventional cream and milk but adjust the ratios of cream and milk (a little more cream relative to milk) and you will achieve the same effect. I make ice cream all the time and have found that most recipes for ice cream do not use enough cream relative to milk...
You definitely should have made these in an 8X8 or 9X9 pan. These packages used to give you another 2 or 3 ounces of brownie mix, in which case it was fine to make them in a 9X13 pan. But, because they have shrunk the quantity in each box, to get the optimum brownies, you have to make them in a smaller pan.
Also, the key to making boxed brownies taste great is to add your own personal stamp. I recommend a topping of chopped toasted walnuts, butter, brown sugar, and a large pinch of salt. Also, you can mix some malt powder, salt, a little vanilla extract, and instant espresso powder into the brownies themselves (and optionally a little cinnamon and cayenne for a more "Mexican-y" flavor). If you put these little twists on the boxed brownie mix, they will taste great!
The Deadspin article does not say that Domino's booked Kobayashi. I think it was just a random party of frattish brahs...
CORRECTION: I meant "make sense" not "make sentence"!!
Ummm... is this video a parody? Are we being punked? It's as if Alton is schizophrenic or manic or something---he is saying words and they seem like they have meaning, but in the end, it makes no sense (I will allow that this could, in large part, be due to the editing which is chopping up his words so they no longer make sentence).
If your omelette recipe makes you end up with something that looks like an omelette, smells like an omelette, tastes like an omelette, and it "works," then it's a pretty good omelette recipe and probably not the "worst" omelette recipe. If it really were the "worst" omelette recipe, then it really wouldn't even come out as a recognizable omelette.
I am done.
Kenji, is it even necessary to put oil in skillet? I've always just seared my steak in a smoking hot cast-iron pan and it seems to work well. I thought part of the point of having cast iron is that it is effectively non-stick. I understand adding the butter later for flavor, but the oil isn't really adding any flavor since it's neutral, no?
Yeah, there is no way that is real cheese. I live around the corner from there and that place is an actual kosher place, not just kosher-style or something. If somehow that is real cheese, then they would have big, big problems (with the Man upstairs, that is)...
Who let the dogs out? Who? Who? Who? Who?
With regards to sliding the pizza off the peel, you HAVE to jiggle the peel around (after putting on your toppings on the pizza) before you try to transfer the pizza to the pizza stone. It will be very clear whether some part of the pizza is sticking. Obviously, if a part is sticking, add more cornmeal/flour underneath. And, then repeat: jiggle the peel and see if every part of the pizza is moving freely. Once it's clear that all of the pizza is unstuck, slide that puppy on the pizza stone!
FYI, for anybody interested, the reason that Herrell's is "stickier" is because they use gelatin, which is also what helps keep the ice crystals at bay:
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