The Friday Night Meatball Recipe That Changed My Life

bobbob, I'm not trying to be disingenuous, and I'm pretty cynical about self-promotion, but on the other hand I'm not quite getting what makes this "relentless self-branding" any more than any other domain name.

Super Simple Friday Night Meatballs

My recipe has some romano cheese and no adobo in it but is otherwise similar. If you want to save a significant amount of labor, bake the meatballs instead of frying them - they turn out fine and it's so much less work and mess.

The Friday Night Meatball Recipe That Changed My Life

@RaptorEsq: what are you talking about? Where's the "self-branding"?

Ultimate Chocolate Chip Cookie From 'The Everyday Art of Gluten-Free'

Call this a niggle, but I do wish SE would see fit to stop labeling every other thing "the best" "the ultimate" "world's best" et cetera. It makes it damn difficult to find a recipe, because you can't tell a search engine "no not that 'ultimate chocolate chip cookie', the other 'ultimate chocolate chip cookie'".

Win a Copy of 'Tacolicious'

My wonderful homemade carnitas!!!

5 Great Fall Beers for the Pumpkin Beer Hater

Most "pumpkin beers" are in fact "pumpkin pie spice beers". That's why they suck. Straight-up pumpkin is good.

Manner Matters: A Spicy Food Lover's Conundrum

I'm told that in Korea, people are particularly grossed out by nose-blowing. Apparently you just simply do not do it in public. That seems almost impossible, but who knows?

Why You Should Stop Boiling Your Oatmeal and Start Baking It

Why I should stick to boiling oatmeal rather than baking or crock pot: because it's much faster and much easier to clean up.

18 Essential South American Desserts

What, no panqueques celestinos? ;-)

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

@Daniel Gritzer, I don't get people who would eat a chicken wing but not a chicken foot! Makes no sense to me at ALL.

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

Oh, yum. I don't know if I'll ever do these myself (at least as long as it's convenient to get them made by someone else), but it's good to have the recipe!

Win a Copy of 'Fried & True'

Start it with the best bird you can get. Brine it for not very long in buttermilk with some hot sauce, drain, then shake in a brown paper bag with flour with poultry spice. Keep the oil hot, don't crowd the pan, drain on more paper bags. EAT!

9 Must-Try Vietnamese Drinks

Soda chanh is the best thing ever.

How to Make the Best Tomato Sauce From Fresh Tomatoes

And this is why I grow San Marzanos. Yay paste tomatoes!!!

Friday Night Meatballs: How to Change Your Life With Pasta

Oh, and for recipe, I recommend the Cremaldi Cookbook. Classic.

Friday Night Meatballs: How to Change Your Life With Pasta

This is a beautiful story. Years ago, a friend used to host BYOM (bring your own meat) barbecues on Sunday afternoons. Those were wonderful, stress-free, lazy times filled with community and connection.

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Burglar bat. Also, athletic equipment. There's a town near me that has an annual skillet toss.

The Food Lab: Three Ways to Grill Corn

I've been skinning it down to one layer of husk and grilling like that. You still get charred bits. I'm not sure there is any advantage to doing it my way vs. just going commando, though. I feel a round of A/B testing coming on, perhaps this very night.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Cassoulet, definitely!

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'


The little kids' table is over THERE.

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

I can't imagine brining anything for 12 hours. Not anything I'd want ot eat at least. Anything brined that long is just foul unless you like eating gummy-textured meat doused in saline solution. If you know how to cook and have a decent pork chop to start with, briefly marinating followed by grilling properly will work just fine.

How Korean Cuisine Got Huge in America (And Why It Took So Long)

From the perspective of Boston, I'd say Korean food got popular because of the truly huge number of Korean college students in recent years.

Win a Copy of 'The Meat Hook Meat Book'

Nothing intimidates me, but I'd take a deep deep breath before tackling an honest-to-God prime rib roast (simply because of the second mortgage I'd have to take out to buy the damn thing).

Are Heirloom Tomatoes Always Worth The Price?

What a whackadoo question the title is. Always? Of course the answer is "no". I grow San Marzanos, not because they're heirloom but because they're AWESOME.

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Given the scanty amount of cornmeal in proportion to other ingredients, how can you honestly call this a "corn cake"?

Sangria recipe?

I had Sangria the other night, for the first time in a long time. I'd forgotten how much fun it can be. I'm looking for a red sangria recipe that's light-bodied and somewhat silly, if you get my meaning. Any favorites?

Make your own smoothie mix?

Has anyone experimented with making your own smoothie mix or concentrate, for the sake of convenience? My idea is, you do all the measuring/chopping/peeling/whatever at once, blend it up, portion and freeze it, and then it's ready to use in a more convenient fashion. Thoughts on this?

Cake house?

I've never made a gingerbread house because, from what I understand, in order to get structural integrity, the "gingerbread" basically has to be like spiced drywall. It's kind of like those awful weaponized decorated cookies that corporate clients send in "thank-you" baskets, and that poison half the support staff (the only ones silly enough to try and eat them).

But I digress. Wanting to make something festive and yet edible, I thought: why not make a house out of cake? Just make some rectangular layers, cut 'em, stack 'em, make a roof, cover with icing and festoon with candies. Woohoo! That would work, right? Has anybody actually done it? Any tips, gotchas, etc.?


Unexpectedly Large Turkey

My insane co-Thanksgivingers had requested a 20 pound turkey. I succeeded in talking them down to 16 pounds (still way too large, but you choose your battles), and that is what I ordered, but you get what you get with these special-order fresh local all-volunteer turkeys. Now I've got this 22 pound ornithopter masquerading as a turkey sitting in my refrigerator. Do I a)go with my original plan (stuff it and roast it, however long it takes), b)do something insane like attempt to spatchcock it (with no prior experience and no poultry shears and a strong doubt that I'll have a pan big enough to go under it), or c)something altogether different? Debate. Discuss.

Pomegranate arils in dark chocolate - how to?

Being a fan of both pomegranate and dark chocolate, I tried combining them, with pretty good results. I extracted the apils and did the standard trick with the bowl of water to get rid of the pith, then drained them, then spread them out and air-dried them as best I could with a fan. Then I melted the chocolate (Callebaut 70% bittersweet) in a double boiler until almost melted, removed from heat and stirred smooth. Then I added the apils.

I was trying to avoid having the chocolate seize, and things looked pretty good for a bit, but then, ZAP! Seized chocolate. I returned the double boiler to the pan and very gently warmed it until things loosened up, then spread on parchment. Results were good*, but I'm wondering if I could have done anything else to avoid having the chocolate seize. Any ideas?

*By "good", I mean that it was a reasonably good execution, above and beyond the inherent awesomeness of pomegranate and dark chocolate.