Just saw the September 2012 Cooking Light article featuring SE's own resident food science mad genius, Kenji Lopez-Alt, p. 124. Congrats!
Kenji compared crunchy to crispy. I think we can all suggest his next compare/contrasts: fluffy to ethereal, or maybe smoky to burnt. C'mon, bring out your best food superlatives, adjectives, and adverbs. Kenji can take 'em!
"I wanted to live deep and suck out all the marrow of life..."
Henry David wrote that, and I'm down with it.
I am, in general, sick of 22 ingredient meatball recipes. Stop the sous vide and let me get off. Best meal I had last week was a roasted chicken breast, a baked sweet potato, and fresh green beans. Boiled, not steamed. It was simpler. I know every dinner shouldn't be chips and a beer, but sometimes I just want salt, not Maldon sea salt on a marble slab. What do you make when you go plain and simple?
Just read the MLK topic, so this seems pretty shallow, but....a friend and I were eating dinner together tonight. She told me she was freaked out by opening a cereal (which shall remain nameless, but they are oaty and donut shaped) on NY Day, and pouring out a nice big bowl, and finding a.....nice big human fingernail clipping. After we both stopped groaning, I reflected that my all-time worst was in college. Frequently bought Banquet chicken pot pies [59 cents!] for dinner. Opened one and it had an artistic arrangement of mouse droppings frozen to its top crust. Someone was bored at the factory. What's your all-time worst "extra ingredient"?
OK, while walking in to the family dinner, I dropped the pumpkin pecan praline pie on the MIL's porch during the last holiday......but this time - triumph! Fabulous potatoes, and the turkey gravy, flavored with roasted veggies, caramelized turkey neck, apple cider and white wine, was smooth as a baby's whatever with multiple layers of flavor to savor. What about you? Did you hit it out of the park with a dish this holiday?
I'm blushing. Irish as can be, with freckles and even an apostrophe in my name. But I'm a tater ignoramus. A while ago, I went back to school, left the family back home to cope. Bought some regular old Russet potatoes and stuck them in a hall closet, right above the vacuum. Not very good at cooking for just myself, I finally remembered them, baked and ate them months later. They were so, so good - I was shocked. I caught on - aged potatoes were good. But what types? How long to hold them before cooking? Does it make a difference in the flavor even when they're mashed, scalloped, fried, etc.? What's a good way to store potatoes so they don't sprout, and instead become the epitome of potato-eyness? Are there potato connoisseurs out there who can share a recipe using carefully aged potatoes to showcase that great taste? Figure my ancestors knew all about potato aging and carefully rolled each one over in its little wooden box every morning, maybe even talked to them encouragingly. I just bought 10 lbs of new potatoes at the farmer's market, and I'm ready to baby them into distinguished elderhood.
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