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Witch Finger Shortbread Cookies With Raspberry Jam

Piping a thin trip of jam down the center would probably lessen the chance of it going all over the place trying to do it with a spoon. I'm planning on filling a zip lock and cutting a small corner off.

Rich and Creamy Saffron Arancini With Mozzarella

Pressure cookers seem to becoming more popular. I'd love to see SE do a primer on the use of pressure cookers showing the basic principles and a few recipes.

Rich and Creamy Saffron Arancini With Mozzarella

Daniel- Ive been enjoying your articles on SE and this looks awesome and I'm sure taste the same. I was honestly was ready to try it until i scrolled down to the recipe. I don't usually balk labor intensive recipes because they usually end up providing good results that are enjoyed over a dinner any maybe the next day. But WOW, 2-3 hrs for 12 bite size pieces that are gone with in minutes not to mention the 2 large pinches of saffron ($$)? I dunno about that (for me at least).


How to Make The Best Chicken Stock

@ Daniel - You put your aromatics in at the beginnings. thats fine for a 1 1/2 hr cook time. I make 6 qts of stock at time and takes 4-5 hrs. Ive heard that you should put the aromatics in for the last 60-90 mins. After an hour vegetables get an over cooked taste. This seems to concur with the way you make veg stock since every recipe I've read doesn't go beyond 90 min at most.

I know your stock recipe only takes 90 min so in this case its moot, but your thoughts on adding them in at the end on a long cook ?

also i use follow this ratio for my stock :

Basic Stock ratio is 3:2 lbs water to bones. i.e. 1 gal water (8.3 lbs) to 5.5lbs bones/parts

Mirepoix for this is about (20%) total weight of bones and water

Think of it as 3:2:1 ratio (by weight)
water : bones : total vegetables

Basic Chicken Stock

@ Daniel - You put your aromatics in at the beginnings. thats fine for a 1 1/2 hr cook time. I make 6 qts of stock at time and takes 4-5 hrs. Ive heard that you should put the aromatics in for the last 60-90 mins. After an hour vegetables get an over cooked taste. This seems to concur with the way you make veg stock since every recipe I've read doesn't go beyond 90 min at most.

I know your stock recipe only takes 90 min so in this case its moot, but your thoughts on adding them in at the end on a long cook ?

also i use follow this ratio for my stock :

Basic Stock ratio is 3:2 lbs water to bones. i.e. 1 gal water (8.3 lbs) to 5.5lbs bones/parts

Mirepoix for this is about (20%) total weight of bones and water

Think of it as 3:2:1 ratio (by weight)
water : bones : total vegetables

Slow Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata

Im having trouble finding the reason for transferring everything from dutch oven to the slow cooker. Using the dutch oven will accomplish the same thing by just putting it in a 300* oven?

Basic Chicken Stock

2 packets unflavored gelatin ?

Chicken feet!!

The Best Fresh Tomato Sauce

Wow! That is labor intensive for a tomato sauce. I like the tomato paste reduction, but with the way most oven racks tilt down as you pull them out I see high potential sauce spillage trying to get those sheet pans on and pushing them back in the oven - even if they aren't filled all the way as mentioned. That's the only hassle I see with this.
Not to mention if I have to do more than one round of the paste/reduction step.
A lot if work, but I definitely see the method to the madness.

The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

From the Archives: The Best Barbecue Chicken

This recipe looks good, but why oh why, must "The Best" be continually used when titling recipes. Best means better than all others and this, like every Best ______, simply is not. It may good, great, excellent,or a favorite but its not..... the best! It just building it up to be a let down when someone makes it and doesn't think it is. Somewhat make the recipe dis credible. I think Cooks Illustrated started this.

How to Grill a T-Bone Steak

@ Joshua - on the reverse sear, how long did it take to get up to temp of 115* before you seared it?

How to Grill a T-Bone Steak

@ Joshua -
What are your thoughts on blotting the steak dry after the salt before you stick it on the grill to achieve a better sear?

The weber thermometer? You were wanting to just give us an idea that the temp was up there. I have never seen one of the included thermometers come with in 75* of being accurate. Just curious.

I too agree on cut choices. I'll take a good skirt over rib eye or t-bone for the price. Although Fresh market charges 11.99/lb so not so cheap anymore. I started buying them when they were 7.99/lb.

Nice article. Also enjoy the Meatwave.

The Best Grilled Hot Dogs

Does the flavor from the kraut/onion bath really get absorbed by the dogs if they have a natural casing? seems the intestine by nature is impervious as it needs to contain, well, "unwantedness" from infecting the rest of the body?

That being said, I do the same with brats with natural casings and never really pick up any added flavors.

Basic Teriyaki Sauce

yeah, I realized that i included the brn sugar as a liquid after i posted. It just seemed like quite a variance. Should have called out that you should reduce to 1 cup. Recipe has been saved and ready to try it.

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

@ Kenji The Basic Teriyaki Sauce link calls for 2 1/2 - 3 cups of liquid/total inredients but yields only 1 cup. Is the yield wrong or the ingredient volumes? Or is it to be reduced to 1 cup. It doesn't really call out to be reduced. 20 min doesn't seem long enough to to that.

Basic Teriyaki Sauce

@ Joshua Ingredients call 3 cups of liquid, but the yield is 1 cup.

Surely your not reducing it by 2/3rds in less that 2 mins.

This Week at Serious Eats World Headquarters

"Nobody can eat fifty eggs!"

Illustrated Guide to Steak Cuts, Plus Grilling Tips

Agreed. Many SE articles considers it cheap. Skirt Steak is 11.99/lb (was 7.99 a few years) ago at Fresh Market here in Cincinnati. But FM does have the best quality of any place ive found. Still not cheap!

Grilled Mojo-Marinated Skirt Steak

We have Skirt steak through out the winter. I broil it. for a nice 3/4" thick skirt:
Salt pepper, let sit for an hour. Set rack as close to the broiler as possible . Set broiler on high(open the windows, it will smoke). 5 min min on one side(or when nice crust forms), flip, 1-4 min on other. let rest for 10min and dust with truffle salt.

This way will brown better than the pan method.

A Sandwich a Day: Jerk Turkey Burger at Just Turkey

Turkey is fairly, well, very bland. Your review consisted of descriptions of seasoning and accoutrements than the actually meat. Aside from "flavorful", there wans't much talk of the actual meat as there would be from a burger made from quality groung beef. Sound like, as with most turkey "burgers", the patty was more of a vehicle for the other flavors.

The Best Dishes to Order at the Cleveland

That right, NY (D'oh) How many oz was that fish? All looks good though, but still......

The Best Dishes to Order at the Cleveland

Are those 1/2 portions ? I know its Chicago, but unless those plates are 24" in diameter, the portion sizes dont justify those prices. $25 for that small piece of cod?

Sous-Vide Steaks

Kenji - Sansaire just arrived the other day. Taking for a test drive with some hangar steaks this weekend and was wondering if since they are vacuuming/sealing would that have any adverse affect if left in bag for a day or two while seasoned with S/P and aromatics. Wouldn't think so (if anything better) but thought I'd ask.

5 Gin Drinks You Should Make This Spring

And I recommend this:

The Dirty Money, from The Vault Columbia, MO

It takes a little longer to prepare than most mixed drinks, but it’s worth the extra effort. To mix it, Vault bartenders first muddle a cucumber slice, two mint leaves and a sliver of avocado. They combine these ingredients with lime juice, simple syrup and two ounces of New Amsterdam gin, strain the mixture twice and top it with Sierra Mist. Light green and cloudy, almost like a margarita, The Dirty Money is served in a short tumbler with a cucumber slice as garnish.

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?

http://tarandroses.com/

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