The one question that begs to be asked:
Since it uses Propane as well, how long will a full tank last while producing 800* temps?
Does the bowl need to be oiled? Its seems really sticky.
Can someone please tell me how to stop following individual threads? You get a question answered in one thread and have no reason to follow it anymore, but if you still want to follow another, you're battered with every thread update you have ever replied on.
And I like wise...... ?
As mention by Tracy O., is it that US is largest producer regular corn?
Just made this - Flawless.
@ kenji - If making a double batch any modifications? or just double everything?
@ Kenji - Ok I just made this a it was pretty bland. It was still light airy, but no taste. I used a larger 16 oz container of Calabro and netted 12 oz after reducing water. this was my ingredient :
12 Oz ricotta
8oz AP flour
2 whole eggs
1 1/2 0z Parm cheese
Your video showed 8 oz ricotta to 3.5 oz flour (2:1)
Although mine was 12 oz ricotta to 8 oz flour (More than 2:1)
Would that extra flour have made a that much of A difference in the taste even though you mentioned adding 50% more flour would not have any substantial effects?
BTW - every other aspect of this went flawlessly. Moved right along with no issues-even with the paper towels. And the Slow Cooked Tomato sauce was excellent.
nevermind, i was looking at the ingredient list
Kenji - the recipe does not say how much of the tomatoes to reverse to add at the end.
Was there just last week while on Spring break with the fam. My daughter has these and I had the Burger (it was on my bucket list). One of the better meals of the trip was the general consensus of the 8 people on the trip. Of course the burger was by far the favorite of those who had it (or a taste of it).
Definitely make a point to try the burger, or at least the restaurant if traveling to NYC. If you get there at noon when it opens, there will be no waiting for a table.
@ 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?
Kenji - How can this stay out overnight? Isnt 40*-140* the danger zone ?
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?
@ 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.
is that 20 oz of ricotta by volume or weight?
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)?
Kenji - can you use other Miso's?
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.
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
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.
@ 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......
Im not seeing that anywhere in this recipe, but I'll take your word for it.
@ 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.
Phe·Nom·E·Nal - Those look Awesome!
@ Kenji Your choice of items to blend were rather boring:
Niki - do you recommend a hard rolling boil for cooking it or a simmer?