I work at a local bakery and enjoy all things pastry-related! I'm also a huge Simpsons and Seinfeld nut.
Was that "Belt goes fast! Belt goes slow." a vague reference to Homer Simpson's "Bed goes up! Bed goes down."? I sure hope so.
@Database Yes!! That Western Bacon Cheeseburger holds a special place in my heart, though it's probably been near 20 years since I've eaten one. Onion rings on a burger are genius.
I've also wanted to try changing the flavor profile a bit, and try replacing some of the chickpeas for raw sweet potato in that recipe. How well do you think this would work?
Love this recipe, Kenji! It's quite similar to one I made last summer. I can't imagine how different and awful canned chickpeas would make falafel, so I'm glad the recipe I based mine on, also called for soaked raw chickpeas!
Not everyone has a baking steel. I think it's a perfectly logical question to ask, and it shouldn't be assumed that everyone has one.
I recently made my own stollen, but rather than go with the traditional loaf shape, I made small individial buns -- yes, stuffed with marzipan. http://ovenandapron.com/2014/12/07/marzipan-stollen-buns/
I seem to recall in taste tests of the past, the list would include the not-so-great options as well. Any reason you all stopped including the "losers" of the bunch? It might help the readers to know what to potentially avoid.
These look amazing!!!
I just made this recipe the other day but substituted portobello mushrooms for the skirt steak and it came out fabulous! Check out my version here: Creamy Polenta with Gouda, Portobello Mushrooms + Tomatoes
I had planned on making an ice cream cake for my birthday this year, and I will be taking plenty of inspiration from this!
This looks so good.
My favorite pizza at Federal Pizza here in Phoenix is a sweet potato, sage and ricotta pie. This is very similar, and it looks amazing! Now I want pizza for breakfast. Thanks, Kenji!
Angel food cake!
I'm loving this series, and I wish I lived in NY rather than AZ so I could try the place when you open!!
I'd never heard of American Chop Suey until my sister's New Hampshire-born boyfriend would make it with her. Growing up, "Chili Mac" was literally beef and bean chili with macaroni noodles thrown in. This looks really good though, whatever anyone calls it!
I'm inclined to agree with @BillyZoom. 41 articles? Great. Yes, that's quite a bit of content. The difference between a lot of content and good content is in the quality of the writing -- if it stands out from the myriad other food-related websites out there, if it's engaging and fun to read, and if it's not riddled with random incorrect word usage or typing errors (which to me, would indicate a lack of sorely-needed proofreading before posting the articles to the site).
Shit, Tyrone, get it together.
Sesame chicken..... my absolute Chinese restaurant favorite!! I may have to make this recipe :)
"In other words, it plays the roll of both a fat and a liquid..."
"With a cookie cutter, cut into 2-inches rounds."
Sometimes I wonder if the writers on this site re-read their posts before submitting them. Or, doesn't someone else proofread them?
@sbertie - great idea!
I remember many a high school lunch hour spent hanging out with my friends and eating a strawberry cheesecake blizzard from DQ. I can still taste it, and man they're good. I didn't know they have a s'mores blizzard though!!
This looks ridiculously good. I must make it.
Haha!! I love Ethan's sweatshirt. Bye Robyn! That doge card is the best. And good luck, Kenji, in San Fran!
Yaaaay Churn! So good.
I second @jedd63's comment. Because of no new content available on Saturday and Sunday, the majority of the site was dead to me except the Talk forums. For the SE reader who views the site regularly, new content gets absorbed pretty quickly, with nothing else to do but browse the Talk forum until new content is published on Monday. There may be the slim chance I would come over here for a recipe or something on the weekend, but generally it was to browse the Talk forums or post questions that I had.
I am extremely disappointed to see Talk go. Sure, we can venture over to Twitter/Facebook/Instagram to have discussions, but I don't feel that those platforms are as conducive to the type of community and thought-provoking discussion those of us who use the Talk forums enjoy. The move to a more social media-centric community, I think, is just going to increase all the noise and the bullshit from outside parties, rather than keep the discussion relevant to food and those of us who care about it.
Thanks for this ridiculous decision, SE. Major thumbs down.
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