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kitchenwiz

The Best Egg Salad

Just made it and followed the recipe and followed it exactly sans the parsley and it came out fantastic. The lemon is the key, it adds a freshness that is great.

Substitute for dry white wine?

Thanks for the comment. I did use vermouth as I recall the same suggestion from Julia (my hero). The ragu came out great. The recipe was from Food & Wine January edition and I will definitely make it again.

Grilling on slate

Used it on a gas grill just like the instructions called for in Bon Appetit and it worked out great!

Grilling on slate

Well, just got done with dinner and it was great! Even cooked some boneless pork chops and veggies and all turned out delicious. I will use this technique again!

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

Kenji, what about dry brining the bird before cooking? And for how long?

One Vegetable To Mash

Celery Root!!! aka celeriac.....I am in love with it!

Dry brining Vs. Wet brining

Thanks! I will definitely will be dry brining this year! Love this site!

Homemade Kahlua?

Though I've never made the above mentioned recipe, I have been making my own Kahlua for the past 30 years. I mix 4 cups of sugar with a 2 ounce jar of Folgers crystals instant coffee. Pour in 2 cups boiling hot water and stir until dissolved. Pour in 2 cups brandy and stir till combined. Add a vanilla bean if you want, I don't think it really adds much. Best left to sit in a dark place for about a month.

Cheese - Your favorite vs. what you most commonly consume?

Absolutely love love love King Island's Roaring Forties blue cheese, but have a hard time finding it. Trader Joe's Le Delice de Bourgogne is fantastic especially when its at a perfect room temperature.

Dinner Tonight: Grilled Mustard Chicken with Fresh Corn Polenta

Made this tonight.....really good but next time I would use boneless skin on chicken breast and probably bake so the green onion mixture would stay intact. The fresh corn polenta was great but again might substitute a stronger cheese next time.

Scoop the Book: Sweet Cream and Sugar Cones from Bi-Rite Creamery

pecan praline with bacon!

DIY Orange Liqueur

I made this a a couple months ago (omitted the cloves since I really hate cloves) and it came out wonderful! I am now making another batch, this time doubling it but added a little more brandy to cut the sweetness. It's great to top off a cadillac margarita! And I've combined it half and half with brandy just to sip on. Thank you Serious Eats!!!!

French in a Flash: Cassoulet-Style Sausage 'n' Beans

Made this last night for a dinner party. Added some chicken thighs, used a combo of brats, andouille and smoked sausages. Served it just as suggested with a salad and bread. It was a huge hit!!! Rave reviews! This is a keeper for sure!

A baked pasta dish to complete my dinner party?

I agree with MMinNYC, it's delicious and super easy.

grating fresh ginger

I use the porcelain type. It works great and won't cut your fingers. You can use it for garlic too.

First Roast Duck

Use the legs and thighs for duck carnitas, try Rick Bayless' recipe. To die for. Then I take the breasts off for roasting/pan searing. I use the bones for stock and render the fat for potatoes. Duck is amazing!

Apple Cider Ice Cream, The Perfect Fall Flavor

I agree with el_mitch, mine is grainy and a weird flavor. Such a disappointment and a waste of good ingredients.

Distilling flavored Vodkas

I have made lemon, orange, cranberry, chili pepper and espresso. I've used pineapple, raspberry and strawberry in tequila. Try apples and cinnamon in brandy. I've been making my own kahula for over 30 years (I use brandy, not vodka) Just made some homemade lime cordial to mix with gin. Also make my own vanilla extract, makes a great gift.

Every Burger From The Fourth Annual Burger Bash in New York City

I'm with texas blues.

SE Staff Picks: What's Your Favorite Food Smell?

yeast bread, then bacon, then coffee.

Serious Cheese?

Cheese please. If given the choice, I would take a room temp chunk of Roaring Forties Blue Cheese from Australia over a chunk of chocolate any day!

Ground Beef

Agree with the chuck. I've done it in my food processor and comes out great.

Best Way to Make Some Freshly Caught Tuna?

will never forget the fresh tuna caught just hours before, grilled on the BBQ and just served on fresh tortillas with salt and lime. It does not get any better than this! I also remember the adults fighting over the eye balls!

What discontinued foods do you miss?

It was only available for a short while, Skippy's peanut butter with bacon bits!!!! This was like 45 years ago in So Cal. And Lemon Cooler cookies!

Meatloaf recipe?

I am fond of Ina Garten's version, very easy and even my 76 year old mother makes it.

Substitute for dry white wine?

I'm making a ragu with ground pork, mortadella, crushed tomatoes, etc. It calls for 1 cup of dry white wine, of which I have done. I do have Dolin vermouth, or red wine, or should I just use chicken stock? What say you?

Carolina Gold Rice

I was watching The Mind of a Chef on PBS and it featured grains from Anson Mills, in particular Carolina Gold Rice. Has anyone had the opportunity to try this? They made it sound like it was head and shoulders above regular rice.

Grilling on slate

Has anyone tried grilling on untreated slate? I just bought a piece of slate ($2) and a $20 thick cut boneless rib eye, fingers crossed it will turn out amazing.

Dry brining Vs. Wet brining

As Thanksgiving draws near, every magazine is filled with tips and recipes. I noticed one that recommended dry brining the turkey as opposed to the wet version (soaking the bird in a flavorful water based brine). The dry brine recommends salting the bird 3 days prior to cooking. What experience do you all have with the dry version?

Eggplant

Eggplant. Do you peel it as I have heard chefs say always peel as it is bitter. And what about the salt? Is it a waste of time. I have done both and sometime nothing at all, but I am curious as to what you all do??

Goya cannellini beans

I'm staring at a can of Goya cannellini beans in my pantry and can't remember why I bought them. What to do with them? Anyone have any great recipes for these beans?

Cooking vacations, classes or a driving destination road trip

I want to take a vacation. It's that time of year to make some kind of plans for the warmer weather here in midwest. I would love to hear about any cooking vacations, or classes anyone has done. I was thinking maybe Mexico? And then I thought about a road trip, maybe down to New Orleans with food destinations on the way. (Leaving from Chicago) Any great stories or should I just take a staycation?

Huitlacoche, aka corn smut

Has anyone ever tried huitlacoche, also known as corn smut? When I lived in SoCal, I had heard of it but never was able to try it. Though I think I saw it once in a can. Now living in the midwest...corn country...I was wondering if it ever becomes available. I thought it was considered a delicacy like truffles.

Beer vacation

Thinking about a pub tour of Ireland. Has anybody done one and can they recommend if we should do the bus or self drive tour. I want to drink some great beer so I would love some impute. What about any places in the U.S. for a beer vacation?

To use gumbo file or not?

Had recently gone to Heaven on Seven for some gumbo and thought I should make an enormous pot for myself and family. Decided on chicken and sausage and got cooking. Tasting it as it cooked and I was really happy with the result. Then finished with some gumbo file and now am thinking I like it better before the file. What about you? Do you think the file adds or is not needed?

Baking trends to come?

Having a discussion with friends about the latest trends in cooking. We agreed on some but wonder what others think about trends to come in regards to baking. We've done the cupcake thing to death, and doughnuts are probably best done by professionals. What baking trends do you see coming our way?

Shaker Village Maple Pie

Several years ago or more I had the opportunity to visit the Shaker Village in New Hampshire. While the memory of that visit is very special as it was the last visit with my Nana and a fun trip with my sister it is the Maple Cream Pie I had at the restaurant on site that really stays in my memory. This pie was to die for! I bought both cookbooks on sale in the gift store but none had the pie recipe. I wrote the Village, would they part with the recipe? NO! Anybody out there ever had it? It was a basic pie crust with a creamy mapley filling. Whipped cream or maybe merigune on top. How I would love to make that pie, for me, my sister and Nana.

Ransom Old Tom Gin

Has anyone tried Ransom Old Tom Gin? I love gin and have seen this dark colored gin in my local store. Just wondering how it differs from clear gin.

Dry aged beef, ever had it and can you do it yourself?

Have you ever had dry aged beef? If so, how was it? Was it worth the price? I was also wondering if it was possible to do it yourself. I know it is mostly available only in restaurants and is available to purchase online. Is it a product that my local butcher would have or would age for me? Sounds like I have lots of questions so looking forward to some great responses! Thanks in advance!

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