Self-taught cook, use the crockpot and pressure cooker a lot, miss meat as I'm more of a pescatarian now....would love to learn more on making videos and blogs and food photography
I've now made this numerous times- always a hit! I love that I can make several pans of this and freeze it, or leave in fridge as it's tastier after a couple days of chilling. My question is, I want to try chicken shawarma made this way in the oven 2lb loaf pans, chilled, then sliced thin and fried. What is a great Chicken Shawarma recipe - I can't find it on the Serious Eats site.
I'm a regular here, its good but nothing that any other Mexican run family taqueria can't best. Overall great food for the DC area when there aren't an abundance of taquerias...yet. Tinga tacos are ok, Chilaquiles were ok wish they mixed the egg and cheese into the chips but instead they friend the egg and laid it on top. Not how I was raised to eat chilaquiles. Simple things got me, thought the salsa would be tastier and I love tongue tacos but they should've at least taken off the outer layer of the tongue before chopping it up, those are just basics. Pricey also but again, there really isn't an alternative other than making it at home.
Growing up, my mom made us eat this every Friday during Lent because she'd always freak out that she had forgotten to buy seafood and we COULDN'T eat any meat. so we'd cross the street to our McDonalds and eat a Filet-o-Fish combo meal, jajajjaja...fun memories, and for this reason this is the only "entree" from McD's I ever eat.
yes, on average how long will the porkchops take to cook after we baste and flip them?
Hi Kenji, love your posts! I actually bought 4 fajita plates (metal plates over a wood board) to serve fajitas on. I have yet to use them and plan to use this recipe. My question is - for special effect purposes, what is the liquid recipe that most restaurants use when they pour over the meat right before the waiter is bringing out the fajitas, that makes the kids "oohh & aahhh"? Is it just beef stock or can it be the same marinade but cooked a bit, any ideas on what I can put on top for flavoring, smoke effect?
love collecting cookbooks, thanks for these recommendations!
Coffee + Cardamon + Pecans + Rum = one happy lady :-)
sounds delish, I agree on adding the rice to the shallots/spices to get a little toasted and fragrant before adding the broth. Definitely going to make this one!
this article recommends only Pots and Pans, and not cookers. I too, though, have to agree that a Pressure Cooker is a must have for folks. Its a staple in Latin America, used to quickly through food on the table and I can't get enough of my Fagor which I got at Macy's on sale for $90. Most in the US I suppose just weren't raised using it, read horror stories of pressure cooker mishaps, and don't realize how safe they've become. I too, never bought one like Mom always used because I was afraid of opening it too soon until I saw the Fagor. For thanksgiving last week, I made a Passionfruit cheesecake in the pressure cooker in 10 minutes and it was the best, most moist dessert I ever made. If I were to include one thing to this list of 9 pots&pans, it would be a Fagor pressure cooker.
agree, I have a Le Creuset Outlet in Leesburg, VA.....the 7 qt is usually around $225. I can never go to those outlets without daydreaming a while in the store.
thanks for the input...I'm looking into all of these recommendations as I have a lot of space to fill in the Kapoosh.
@yellowbelliedbuttsmoker - you're correct I should've been more specific. I'm right handed, rather small hand, and need a knife for mainly chopping veggies and trimming or carving steaks/meats. The Shen knife that chipped probably did so because I eat a lot of Yucca Cassava (I'm Colombian...) and needed to break into it so I could snap the root in half. So I need a blade that can keep up with a hard root like Yucca, think the Shun was too thin or delicate a blade. I don't really send my knives in for sharpening or use a sharpening device at home, we have a steel hone only that we use. Cutting board - I use plastic, microbial ones primarily. If I shouldn't, then let me know as I didn't think it would be that much an impact on my knives. Thanks again!!
i use the angel food cake approach also. Angel Food Cake, frozen mangos/raspberries thawed and put in some sugar to release juices, a bucket of Whipped Cream and that's it.
I drink almond milks for my high cholesterol, in an effort to get it down. The first thing that was hard was that I like my coffee light and you have to put in a whole lot of almond milk to lighten any coffee. Other than that, I like the hint of amaretto with the almond milk.
Best meat ever, la mamona....yummy!!
3am after nightclubbing with friends/cousins down in Bogota....you hit the Hot Dog stands outside on Avenida Boyaca. It's a sacred practice back there, I sure miss it!
great recipe, mom makes this all the time but for added aroma put a few long cleaned scallion, a couple strands of cilantro, a celery stalk preferably with the leaves, and a dash of cumin on top right when you're gonna put the pressure lid on just for flavoring and when the dish is done, remove the scallions - cilantro - celery....its more of an aroma addition than anything else that we use in colombia.
bummer....I am always looking for a great slow-cooker recipe, love Mole, and see no mention of Low for 8 hours anywhere.
I like the trick of dropping in the oil for 10 seconds and then back into the batter...interesting, will have to try.
Thank you Kenji....off to the outlets to get one at the William Sonoma store!!
Thank you Tess!!! Any particular mushroom or combinations of them you recommend? Didn't think of thyme, yummy.....!
Question - why use a cast iron for eggs or food in general? I hear of the benefits from the vitamins (iron?) that gets released into the food but just wanted more info on what is best cooked on cast iron, what shouldn't be prepped on cast iron, etc.....as of course, I don't own a heavy cast iron skillet :-) This looks wonderful!!!
I had a Mont Saint Michel dessert for my birthday at Cafe Leopold in Georgetown, DC....little Viennese brunch place with great desserts. I am sucker for anything on the sour side: passion fruit, mango, rasberry and love meringue.....is there anyway you can post some kind of similar recipes with that mimics the individual pastries?? I would love to try to make something like this for the Holidays as its a showstopper, thank you...great article!!
sous-vide, I'd never heard of it until I visited this site!!
jajajajajja....I just did this and it was delicious but when I was cooking it I said "hmmm, looks kinda dry" and then I looked at the list and saw the veggie stock and couldn't find the step so I just threw it in after the tomatoes. Fabulous recipe!!!