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How to Clean Out Your Spice Cabinet and Organize it—for Good

@ MAX - What/how you you recommend cleaning your spice(coffee) grinder after grinding more pungent flavors like dries chili's to keep the flavor from becoming part of a batch you use for milder spices? Ive used a T of raw rice or even broken pieces of bread and ground it up to help absorb flavors.

Is there another method since you cant really wash it out?

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

Kenji - How can this stay out overnight? Isnt 40*-140* the danger zone ?

Roasted Vegetable and Goat Cheese Shooter's-Style Sandwich

ok late to the dance on this, but no one has questioned leaving this out -overinght?! At room temperature? is it a pathogen proof sandwich?

Love Cast Iron Pans? Then You Should Know About Carbon Steel

@ Daniel - For ordering on line, Are the steel pans measurements from across the top (rim to rim) or across the bottom ? Quite a difference between the two.

Homemade Ricotta Ravioli

is that 20 oz of ricotta by volume or weight?

Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)

I just stripped 3,4" long sprigs of rosemary and didnt even register on my digital scale. Could you please give the amount in TBS (minced)?


Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)

Kenji - can you use other Miso's?

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

In keeping true to the name I've also used puff pastry. Because it wont stand up to the higher temps as a tradition dough, you'll have to par saute the onions and bacon and bake in a 425 oven. Although the higher temp baking looks to give it a better/flambee'd crust. I like this dough version for that. To say this is a crowd pleaser is an understatement.

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

For those who cant get fromage blanc, Ive made this with 50/50 crème fraîche and cottage cheese (blended in a food processor for smoothness)and achieved excellent results

Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy)

Just a comment on small bite size appetizer recipes on this site; could recipe developers please give the approximate quantity of the actually pieces? A bite size portion yield per person can vary greatly (is it 4 per person, 2, 6?. As appetizers are usually made for a party, some may eat one, others 4.

Looks awesome though.

How to Make Foolproof Cheese Fondue

@ JackF - "religeuse" is french for nun. I've read that Monks would often save the bottom, or "scab" as i like to call it (its the treat at the bottom),for the nuns. Again, so I've read......

The Best Chili Ever

Im not seeing that anywhere in this recipe, but I'll take your word for it.

The Best Chili Ever

@ Kenji -
You say 5# of bone-in short ribs. That can be very misleading because the amount of meat attached to the bone can very greatly. 1lb of short rib may contain 30% meat, while another pound may contain 60%.

Can you just give in amount of meat only that is required for the recipe? Some may not have access to bone-in for example and may wish to use another cut.


Crispy Deep Fried Jalapeño Poppers

Phe·Nom·E·Nal - Those look Awesome!


Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

@ Kenji Your choice of items to blend were rather boring:

Classic Fresh Egg Pasta

Niki - do you recommend a hard rolling boil for cooking it or a simmer?

Slow-Roasted Beef Tenderloin

Kenji - i thought i saw a recipe for tenderloin where you sear first then put in a low oven. What the difference or your preference? Sear first or last?

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Kenji - Ok you have both Beef tenderloin (from Ancho-Rubbed Bison Tenderloin) and a leg of lamb both roasting at 275*. Tenderloin for 20 min and the lamb for 3 hrs. The lamb doesn't seem that much thicker than the tenderloin to warrant the difference. Does searing the tenderloin before decrease the cook time that much? I know i brought this up before, but in all seriousness, I'm just trying to wrap my head around this. I'll be trying this recipe regardless.

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

i did. i went back and looked at my notes and saw i roasted it at 200-225. I took that page out of the Perfect Prime Rib recipe. it took about about 70 mins and was perfect. It just surprised another 50* would cut the time as much as 2/3rds

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Kenji - 20 mins for a beef tenderloin to reach 135 at 275*? Really? Ive done beef tenderloin at around 225 and it seemed to take at least over an hour. came out edge to edge perfectly at 130. 20 mins seems really short.

Crisp-Skinned Butterflied Roast Turkey with Gravy

YES! Watch the time! Ive tried this 2x. A few weeks before thanksgiving as a dry run. 12lb bird at 425* and it took just under 90 min. The breast was perfect (I pulled it at 155). let it rest for 20 min. but the legs were on the dry side. T day - 12lb bird 425 and took the legs out at 160 after 70 min and left the breast in until 155 - 20 mins later. Bird was perfect.

The Food Lab's Complete Guide to a Stress-Free Thanksgiving

@ double_j

My issue is that most people are usually in the kitchen and counters are mostly full with other dishes people have brought. I time the birds being done early so there is no waiting. I also don't want to have carve two birds and deal with the mess as well as the first bird carved getting cold while carving the second.

While i have a sansaire souse vide, its not so practical for a whole 12lb turkey.

The Food Lab's Complete Guide to a Stress-Free Thanksgiving


I do 2 birds each year for a party of 15-20. I like to have the birds carved and plated before the guests arrive. What do you recommend on how to hold the meat for a couple hours. Right now I just platter it, lay a moist towel on top an foil tightly and keep in a 175 oven. However, by doing this the skin looses it crispness.
It may be just a matter of picking you battles

carve before serving with crisp skin
Carve and hold in oven and lose the crisp skin.

Your thoughts?

Crisp-Skinned Butterflied Roast Turkey with Gravy

There is no way to cook a 25lb bird with out the breast coming out too dry. It is just too much mass. For as long as its going to take for the center to get to 160, the outside will be kindling. Also a 25# bird will be to large to fit in a standard oven to butterfly. If you can do 2-12# birds.

The Best Moules Marinières (Sailor-Style Mussels)

I'm just saying that picture looks like one serving and there is a lot more than 1/8 cup (1/2c /4) of flavored broth per serving that the recipe gives you after reduction. Im sure it taste great, but I would not be happy if only had a couple tablespoons of it to dip my bread in. Even with the extra liquid from mussels and lemon juice seems too little. Recipe ingredient error?

Tar and Roses

I just came back from the LA and had one of the best dinning experiences in recent memory at Tar and Roses in Santa Monica. I'm very surprised that there is nothing about it on SE. I tried a searching for it but nothing came up. They have been open for over a year. Has anyone been there?

Sweet Pea Crostini

This Sweet Pea Crostini is a low-stress, simple dish. Simply sautéed sweet peas (fresh if you can find them, but frozen works too) and diced onion are simmered with white wine, seasoned with a bit of spicy red chili flakes, then buzzed in the blender. It's a fresh, springy spread that you can dollop atop oven-crisped rounds of baguette with shaved Parmesan and mint or basil leaves. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More