dtremit: I got one of those on ebay, but fwiw, the trigger-operated press I just bought will do the same thing -- you squeeze a little or a lot, depending on what you need. The level of control is fine, and it's FAST!
I bought a new press from King Arthur Flour this year, and got some tips from a helpful sales associate in their store. Mind you, I've been making these since I was a kid. My mom always refrigerated the dough, and I don't know (maybe she was sometimes using part margarine?), but this is a Bad Idea. Mix the dough and straight into the press with no refrigeration, and away you go. Result: the most successful spritz-making in years.
This is brilliant. Thanks for this!
Here's my planned substitutions:
- Pintos instead of kidneys, added later in the cook
- Masa rather than flour, also added later I think
- Something else hot instead of jalapeno, I'll see what's in the bucket from the garden
- No crushed tomatoes. Sorry, that's just too much tomato for me.
Looking forward to this!
@KevinMofM if it were me, I'd mix more batter, put the leftover chili in an ovenproof dish (maybe heat it some first), cornbread on top and bake at fairly high heat. guessing?
That's a lotta mac. Any problems with dividing this recipe?
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.