Anyone have any suggestions specifically for those of us who are allergic to the mango skin? I get a rash on my lips. I need a method that minimizes the spread of the substance from the skin onto the fruit that is eaten (usually I cut the peel off with a very thick margin, rinsing the knife frequently, which wastes a lot of fruit, but it's better than a rash).
Your cake seems to have quite a few holes and--dare I say it--tunnels. I prefer a more fine-grained angel food cake (I've gotten good results from Rose Levy Beranbaum's recipe that uses Wondra). Are the holes a common result with this recipe? (I might decide I don't care because easier is easier!!)
@BostonAdam, Barnum's brand animal crackers taste exactly like the McDonalds cookies, at least according to my taste memory.
Yum, one of my favorites. If only I could eat mango without getting a rash on my lips!
Is it possible to retard the dough in the fridge? I'd like to make them on Saturday and bake them Sunday morning. If so, would it be better to refrigerate the entire dough ball, or the shaped buns?
Is it possible to retard the dough in the fridge? I'd like to make them on Saturday and bake them Sunday morning. Would it be better to refrigerate the entire dough ball, or the shaped buns?
Wow, I really learned something new and unexpected from this article! I'm excited to test out the difference!
And let me join the "I hate powdered sugar frostings" club. Yuck, what a way to ruin a cake! Stella's german buttercream is my absolute favorite.
The perfect Easter basket for the uber-rich, perhaps.
I used a 12 inch sauté pan instead of a 12 inch skillet and there was nowhere near enough cornbread to cover. I ended up kind of doing dumplings. Still tasted good!
The best goulash I ever had was made for me by a ethnically Hungarian family in Slovakia. It was cooked in a huge cast iron cauldron over a fire, and I know it has a smoky taste. And it had bacon! But it looked a lot like this recipe and it became the definition of "goulash" for me.... however, they may have called it something else entirely! I don't remember :-P
But I do remember the delicious taste, the beautiful surrounding, the great hospitality, and the shots of palinka and Unikum we drank. Those memories sure beat whatever worries I have about "authenticity."
I had the same question. I've never seen "thai chili sauce" only "sweet chili sauce." Do you have brand info and ingredients?
I use a WhirlyPop or a ordinary pan, half coconut oil and half ghee, topped with melted butter and extra-fine salt.
I enjoy Gordon Ramsay as a person, so I have watched a lot of his programs. But he is absolutely full of BS when it comes to cooking advice. I'm sure he is a wonderful cook, but he doesn't actually understand why. So much of what he teaches is just old wives' tales and tired maxims. That seems so common in the world of cooking, which is why Kenji is a breath of fresh air.
Bravetart! You're alive! I've been missing your blog. Welcome back to SE!
We had turkey, gravy, cranberry sauce, mashed potatoes, mashed butternut squash, mashed rutabaga, roasted brussel spouts, and Kenji's stuffing!
Wow, that letter about Chris Kimball is so harsh. "We made every effort to offer Chris a reasonable contract" has very strong undertones of "Chris is an unreasonable bastard!"
I've noticed Serious Eats is doing more personal essays lately. I really like it. I love a good essay no matter where I'm reading it. And the connection to food and cooking is really nice.
Isn't the best solution just to list all the choices? "2 large onions, chopped (about 3 cups, or 400 g)." It doesn't seem like that would be too arduous.
I had this episode on vinyl. I can't imagine how many times I listened to that record!
The only Georgian food I've tasted is churchkhela and I found them a bit weird. The texture is like a walnut wrapped in dry soft licorice but the taste is rather bland. A slight grape taste.
Still, I'm not giving up. I'd love to try more! It's always exciting to find rather undiscovered food types.
You can't measure weight in fluid ounces. The fact that your scale actually says "fl. oz" blows my mind. The (presumably Chinese) manufacturer must have confused fluid ounces and avoirdupois ounces.
Great article. So much of food writing on the web seems to be the same ideas, rehashed over and over. This cuts out the BS. Can't wait to try an egg ice cream without tempering!
It's hard for me to trust this recipe when the cake is so clearly fallen in the picture. Most Japanese cheesecakes I've seen are much more evenly browned and level. Maybe it's the milk to sour cream shift?
Very excited to try this recipe. My favorite trick for fried chicken that cooks through before the outside burns is to do Cornish Game Hen (which is only a small chicken anyway). Plus you get a better crust and skin to meat ratio!
What would you recommend to substitute for lemon? I'm not a huge lemon fan. I get that it would be changing the character of the dish, but would something else be different and still delicious?