I've had jobs like this, and they do have a kind of magic to them. And yeah, I observed that the people who were rollin' in it were frequently the very worst tippers, probably because they've never had a job like that. Those who have, know how hard you're working.
The Flying Chicken in Troy NY. Popeye's? Ew.
I don't get it, why isn't there any za'atar in the recipe?
Honestly, most of these sound really unappealing. Summer beers now are what "harvest" or "Oktoberfest" beers became a while back, overloaded with unnecessary adjuncts that are supposed to represent a characteristic flavor profile. Bleagh. My favorite this summer is Long Trail's Partly Cloudy, a Belgian style without a bunch of added crap.
Wow. Some serious punchbowl-pissers in here. It was a nice thing to do and his dad was happy with the results. You don't want it for yourself, then don't do it. But please stop raining on the parade. It wasn't written as a Grand Ultimate Guide to Barbecue as sanctioned by the KCBBS, for God's sake, lighten up people.
So, with the swirl technique...how do you serve it? Do you just scoop it up out of the loaf pan?
I just started cold brewing and could not be happier. Hoi polloi, I drink decaf black ;-)
Thanks for this, I decided to add za'atar to my herb garden this year and have been looking for recipes.
Now I'm curious. Why no cream?
Strain them out? Strain them OUT??? Whyyyy would I strain the nibs OUT?
(the more nibs, the better, I say)
Now I really want a pressure cooker.
Bluefish is fabulous if you can get it nice and fresh. It's one of my favorite fishes to put in the smoker.
My favorite dim sum too!!!!
Or, next to favorite. Favorite of the dim sum that I can normally get I think my all-time favorite dim sum -- and I've only seen it once -- was a duck foot wrapped around a ball of sticky rice filled with goodies. Remark from a dim sum companion: "It looks like the duck is clutching its last meal." Yes, yes it does, and yes it's delicious.
These sound so good it ain't even funny.
Kenji, enlighten me: a friend who used to sling da breakfast hash for a living once told me that making the batter the night before and letting it rest is The Trick to getting the perfect pancake. Was he right or just lazy? Or some combination thereof?
@Kenji: read the post, watched the video. Don't know about the brand of paper towels, I don't pay attention to these things. The ricotta just kind of melded with the paper towels, exactly as I expected would happen (wet thing, paper towel...it's what they're designed to do). I added extra flour because the result that I could scrape off the paper towels was still pretty wet. If I try this again, I'll just use cheesecloth and let it drip for a bit. Not a fifteen minute recipe, but I'll take "works" over "quick".
Hi Kenji! I used Polly-O whole milk ricotta, which seemed like the best available in the case. Unfortunately with any of these major brands, there just isn't much information about the ricotta. I think it was 100% whole milk as opposed to a "made with whole milk" brand?
(as it happens, I muddled through, but I ended up only being able to save about 6 ounces of ricotta, and I had to add more flour, so I'm not sure they were even close to your results)
Wow, so that was a waste of three bucks. Did exactly as the recipe states and ended up with ricotta glued to paper towels, just as any sane person would expect. "Peel off upper paper towels", what a laugh.
Concur on Way Fong. That's my standard brand, in all flavors.
There's a category of food that we cold-climate people understand well, called "bowl food". When the snow flies and the wind howls, you need food that you can serve in a bowl. Using a knife and fork is an exothermic process -- you need something you can eat with a spoon, exposing no body parts unnecessarily, huddled over your food like a hypothermic miser. It beats me how a warm place like the Philippines could come up with such a fine example of bowl food, but there you have it.
I made this pretty much as written, using homemade bone broth. I reused the garlic oil because, um, too garlicky? What's that? I boosted the fish sauce a bit because my broth didn't have much salt in it. I also took the recommendation to use part short grain rice (arborio). The result, after 20 minutes, is a nice creamy soup that still has distinct rice bits in it. Next time I think I might cut down on the ginger a bit, but not sure, I haven't done more than taste it (no lime yet).
For the short-grained fans, what kinda short-grained?
Both sides grilled is the secret, all right, but I hadn't heard about salting the pan -- I'll have to try that. There are many breads that make excellent grilled cheese, but I've survived this horrible New England winter with homemade shokupan, which is as good as it gets IMO. Also easy to make.
I just dump it into a double boiler and do it that way. No sploding can danger that way, and like simon says (I see what you did there), I can stop cooking when it gets to where I want it.
Ribs cut into three chunks means what? Sliced longways between the ribs? Or do I gotta get out the cleaver and start swinging?
I learned to brown butter for the purpose of making the browned butter chocolate chip cookies from this site...and yes, they are the best ever, and yes, the browned butter makes all the diff. Looking forward to this recipe.