Only veg I do get done with is bok choy, kang kong, and spinach.
Have you tried "Marutai" instant ramen with garlic oil? Best instant ramen I've ever had.
As to Dushko's comment, would this be possible with a roast bought from a supermarket (read: wet aged)? Or would it just be a waste of money?
Being stuck on a island in the middle of the pacific, there is no access to "fresh" beef...
A small gathering is a perfect excuse for leftovers.
S#¡Г!!! Totally missed it, thanks.
Kenji, is there a reason that there are no links to the batter recipe? Is there a specific ratio for the corn starch/salt/baking powder mix?
@Kenji, how does CFA's chicken (sandwiches) differ from Wendy's? I've never had CFA as the nearest one is almost 6,000 miles away.
That Salted Crack Caramel ice cream haunts me, and I've never even tried it
So far my only experience with mapo dofu has been the "sweet-and-salty, heavy-on-the-beef version." I finally secured all the ingredients to make real sichuan mapo dofu. It took me almost a year to get the sichuan peppercorns. Looking forward to tomorrow!
I used to take slices of american cheese, spread some ketchup and mayo on it, roll it up and devour two to three at a time. I also used to take leftover rice, top it with scrambled eggs and a couple slices of american cheese, microwave the whole thing until the cheese melts and mix it up. (they sound pretty gross, and they are, I was ten years old and didn't know how to cook)
Nowadays, when I'm alone I'll stop by McDonald's for fries and a coke to eat while I drive around.
I eat the whole body of the shrimp, shell and all. With the head I usually just suck out the insides. Who has the time to peel shrimp?
"Shish kebabs must be marinated for extended periods of time if you want flavor to penetrate beyond the very exterior."
@Kenji, I thought you disproved this theory in your "Food Lab"
Wow! You had "Jesus" serve you pizza. Did you ask him to turn your water in to wine?
At our big family gatherings (i.e. christmas, thanksgiving, etc.), grilled steaks are usually the main event. Thanks to my grandfather, he was a steak fiend. Someone usually will by a standing rib roast and we would break it down to 2" steaks for the grill. Right before dinner, the steaks are cut up, with the ribeye cap reserved for the kitchen crew. If I'm not the one grilling, I'm the guy cutting the steaks, stealing a few extra pieces for myself.
One of everything!
I used to always choose Marshmallow Alpha Bits over Lucky Charms. Now LC is the only marshmallow cereal I go through. My all time favorite marshmallow cereal is Frosted Rice Krispies w/ Marshmallows. I don't know if they still produce it anymore
Ate at Wendy's the other night and my wife ordered this. There was barely any guac. Maybe a teaspoon size smear on the top bun.
Whenever I eat at Wendy's, I always request that they don't butter the buns. I hate that chemical aftertaste the butter leaves.
lucylew has the right idea, sunny side up over fried rice.
@Kenji, Thanks! I've been wanting to make a hollandaise for a while now but I'm always turned off by the double-boiler and whisking thing. Looks like I have some experimenting to do....
@Kenji, your pizza looks awesome, but how long do we have to wait for that book? Is your "foolproof no-whisk no-double-boiler hollandaise" technique similar to the "two-minute mayonnaise?"
I have tried canned whale before, and I thought the same thing, tastes like a mix between canned tuna and beef.
Ever since reading the grilled cheese eggsplosion article, it's the only way I make grilled cheese now. A runny yolk makes everything better in my opinion.
I think I might try doing a "Crisp-Grilled Cheese Eggsplosion" next time.
I need that roast pork!
@Will, I thought you hated mayonnaise? Or were you lying to "your friends?" Which raises the next question, how do you prefer your lobster rolls, butter or mayo?