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?
Great article. I agree that straciatella is the way to go for chocolate, and layering is best for sauces. BTW here is my recipe for peanut butter magic shell, which is amazing on top of ice-cream, or layered in. 2 parts natural PB, 1 part salted butter. Melted together. Yes, butter on top of ice cream. Yum!
What the heck is this supposed to mean: "Cheese is a living, breathing thing, and without proper oxygen, it will suffocate"? Obviously cheese is not alive and it does not respirate. So what does "suffocate" actually mean? It's an analogy that sounds "scientific" but actually offers such little value. Does "suffocate" mean develop off-flavors, change in texture, grow mold, change in moisture content?? Does anyone actually know or is this just yet another food-wives'-tale like "searing seals in the juices?" I'm not about to spend money on special cheese wrap on the back of such weak reasoning.
I agree with JohnSmith2. Can you say more about what kind of salmon to buy? Farmed vs. wild? pacific vs. atlantic? frozen or fresh? "sushi grade" label or not?
Is there a reason you didn't test the Jeni recipe, which contains no eggs but adds cream cheese, corn syrup, and corn starch? That's the chewiest recipe I've ever made. Is this one even chewier?
Oh, wanted to say that I used Calabro ricotta and Bob's Red Mill semolina, in case that matters. I also wish I had used more expensive parmesan because the taste really comes through, but oh well!
These mostly worked for me - they did not disintegrate in the boiling water but they started to stick in the pan of butter so I couldn't stir enough to emulsify the sauce, lest they break apart. If I made this again, I would only boil the gnudi and make something like a beurre monte separately. Time it so the gnudi go directly into warm bowls with the beurre.
Also, maybe I'm a big eater but I served this to three as a main and we all agreed it was more of a starter. Had to add a can of tuna to the salad to fill out the meal.
The summary section says a damp paper towel is best for hardy herbs, but the article says a dry paper towel. Which one is correct?
I don't think it's "the worst" to note that something new doesn't look as intended (I doubt they intended a suitcase or briefcase). Sometimes when you stare at something long enough, it's hard to see. We users have "fresh eyes."
Could we get weight for this recipe? Or at least for the dough wrapper? Thanks!
Glad to see that Bravetart is still alive! It's always a tiny bit nerve-wracking when bloggers stop blogging without any explanation!