Food, glorious food!
Which one of these will taste best at room temperature, having survived a car trip across town to the Superbowl party and sat on a buffet table for the first half? I sound sarcastic, but I really am asking.
@rickZ - Thanks for the tip. It seems so obvious now, but it didn't occur to me until I read it.
What about ground beef though? It never quite gets "brown" and seems like it can't help but steam.
@jackrin - Me too! I'm going to make noodles this weekend just for carbonara.
@elangomatt - you are correct. Wishful thinking on my part I guess. I don't check the updates much because I don't ever kickstart - this is my first time.
I received an e-mail request for shipping information and it let me select a color for the handle, so I assume it will be out soon.
You know, I'm rilly, rilly trying to hold off on buying that book until I can get it for Christmas, but these teaser articles are making it very difficult. Every day I head over to Amazon just to... Look at it.
Huh. Once got into a bicker over at CH when I insisted that puree was cooked and got shouted down. Wish I could go back and shove this article in their faces. I do use crushed tomatoes for a family recipe, but always check the label for puree vs. juice. Since I got an immersion blender I buy whole tomatoes a lot more.
No mention of lipoxygenase?
11 comments, 8 spams! Wow!
I like to rub the toasted slices with a raw garlic clove - gives them quite a bite.
Hmmm. Something going very wrong with the comment section today.
@cschepers - according to the Kickstarter page, the blade is 8.2 inches.
I've never kickstarted anything before, but I'm giving this a try since I got in on the early bird deal. If it doesn't work out, I guess I can stab Kenji with it?
I jumped in. Why not - I've never kickstarted before, but $50 (early bird rate) is reasonable for a good knife. The 100 early bird offers they started with went from 44 left to 22 left in 5 minutes. 5 Minutes later they were gone.
@cschepers - looks like the blade is 8.2 inches.
Congratulations - it's on my Christmas list.
This may just be a rookie mistake and everyone will roll their eyes, but I got an electric carving knife for Christmas, and used it to cut up a pork butt over a plastic cutting board. The knife gouged deep cuts into the board - not scratches. I'm afraid to use it on my lovely wooden boards - will it cut them too? [Please don't just tell me to use a regular knife. These were special circumstances and there might be others who could use the same advice (arthritis, injuries, etc.)]
Any way to flag someone who keeps posting ads in these comment sections? Or someone who ONLY posts ads?
This is the most evilest thing I could imagine. (Wipes away tear.)
Looks like two days in, the project is 101% funded. Congratulations!
Frankly surprised by all the Whataburger love. I only ate there once - it tasted just like Burger King, they were playing aggressively religious music just a touch too loud, and a blind man walking by insulted my husband, completely unprovoked. (Admittedly that was not Whataburger's fault, but really - just like Burger King.)
Wendy's DOES have best fries! It's 1996, a young Britney Spears is sweeping the nation, and Wendy's serves really good fast food. The nasty salt-coated chewy-sticks they serve today? Nope.
@J. Kenji Lopez-Alt - I ONLY see plumped chicken now! (Smaller towns, man. We gotta takes what we can gets.) Unless you are able to pay 3-4 times the price for the organic, you get the "enhanced" version, which has the texture and flavor of tractor tires. The chicken industry in the US makes almost $2 billion per year selling salt water. I've been writing letters to Kroger and Sam's asking them to stop. I buy from the local butcher when they have a sale, but sometimes it's just not feasible to drive 30 minutes across town and pay twice the price.
@twofeetshoes - What Grisha said. I've never seen $7/lb. chicken!
Could you maybe add a bit about the plumping with salt water that goes on? It's getting harder and harder to find chicken (and pork) that hasn't been "enhanced" by injecting it with up to 15% sodium solution. This of course ruins the texture, taste, and can quadruple the amount of sodium in each piece of chicken. MAJOR pet peeve of mine. Thanks for a great article though.
I'll see ya in March! :)
(Sad face.) I was SO excited to find Gino's East at my local supermarket - the frozen selection around here is Tombstone, DiGiorno, or Red Baron only. I happily paid $8.00 for it and popped it in the oven last night. It was every wrong thing you can imagine. After 40 minutes in the oven at 425, there was no pizza smell in the air, the cheese did not ooze out and the crust was rock hard. It tasted like cleaning products - we were both horrified after one bite. Into the trash it went. I can choke down a Red Baron if I have to, but this was garbage. Heartbroken.
I had the privilege of having lunch at Husk a few years ago - it ranks among my top ten best and most memorable meals.
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