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marynn

  • Last bite on earth: My husband's first kiss.

Baking Bread With NYC's Most Creative Bakery

A real tribute to the skills and passions of these bakers. Any chance of a version to try at home? The commute from Mpls./St. Paul is killer...

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Shao, you are an amazing talent. Each one of your posts is the perfect blend of educational/insightful/enjoyable/visual food writing that has me hooked. Would have never even thought to velvet fish. Of course, now I must. And your vegetarian dumplings are happening just as soon as I shake mid-summer lazy. I particularly love that you are sharing family cooking--the best kind!

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Max, you are a bad, bad man! >;)

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Thank you, Joshua, for a timely post. For some reason, I have been all over grilled, smoked eggplant this summer and you have just given me more crave-worthy options. The grilling tips are most appreciated. Not a babaganoush or pomegranate in sight!

Crispy, Crunchy, Golden Shredded Hash Browns

I have never been successful making hashbrowns at home and have come across very few places capable of delivering exactly what Nick's researched recipe delivers--crisp, evenly golden brown, crunchy outside/tender inside 'taters. Love the idea of the milk drizzle and butter (of course!). I used some reserved bacon fat with veg oil and that didn't suck.

An altogether dangerous recipe, to be sure...

A Brief Ode to Fried Clams, the Best Fried Food in the World

I discovered the glory that is fried clams improbably at the local Des Moines, Iowa HoJo in the mid '60's. Hooked for life. Now I can attempt them myself armed with Kenji-confidence.

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

I was attracted to this because it seemed all about the artichoke--no breaded fry, no mayo/butter dip, no distraction from my "hubcaps"! And I found the idea of mint challenging. I was not at all disappointed. Think the current fascination with "Jerusalem." It was focused, lovely, and light. The ricotta custard layered on the heart was a genius touch. Delectable. BrooklynBabet's observation is correct; this correction yielded the right lemon touch.

Vegan Crispy Stir-Fried Tofu With Broccoli

Last night's dinner/this morning's cold leftover breakfast. I have never made better, tastier tofu OR bean sauce. Again--technique, technique, technique. Never would have thought to add lemon juice or zest, but what a brightener! Every time I make a Kenji recipe, I learn how to make things really their best by careful attention to detail. Vegan month is turning into one of my favorite months, too, as he is crafting terrific new takes on the plant world.

I did add two Thai bird chilis to the sauce and a couple of shakes of Crystal hot sauce to the mix (cooking for myself as the guys were eating their steaks--their loss). Loved the ideas of spin dry tofu and deep frying some broccoli as garnish.

The Food Lab: How To (Sort Of) Make Naan at Home

OK, Kenji--how about the Pizza Steel I got for my *ahem* husband this Christmas? (Gee, I'm glad he's sharing...)

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

Between this thoughtfully thorough exploration of what takes good to great and the current issue of Serious Eats Magazine online--Vegetarian Issue--I have enough technique to learn and practice from now until temps climb above freezing outside (now, please!). That you explain the whys and wherefores behind choices at each stage is what makes you the Food Writer Ninja that you are. And we benefit. As always, thank you!

The Food Lab: How to Make a Turkey Porchetta

Happy Monday, Kenji! I put this together last night--the rub smelled divine--rolled it, tied it, and popped it into a sealer bag. Here's the question: my turkey skin did not make it all abound the meat roll. I plan to sous vide it and finish it by deep frying. Do I try and tie some extra skin around the exposed meat part or just wing it? (sorry...) Thank you for what promises to be the very best white meat presentation our Thanksgiving table has ever seen.

The Food Lab: How To Buy A Lobster

I, too, was waiting to learn how to reliably separate the girls from the boys because I love the coral. A seafood merchant once told that female lobsters had more "feathery" swimmerets while male lobsters were more barb-like. And I have usually gotten lobsters with coral. But I live in Minneapolis, so what do I know?

Cilantro Fritters (Kothimbir Wadi)

What a great new flavor/idea to make up and have on hand for either a fast snack or a bite with drop by neighbors. Thank you for bringing this gem forward.

Cook the Book: Barbecued Lentils

Caroline, can't wait to put this together. But I am stymied. I thought French lentils were green Puy lentils and I see the recipe calls for French black lentils which I thought were beluga lentils. Please advise; which ones did you use? Texture matters here and I want to get it right. Many thanks!

The Elusive Secret Dipping Sauce aka SDS, secret no more.

Gotta hurry up and make this so I can poach some eggs in it and serve it over some toasted ciabatta...

The Elusive Secret Dipping Sauce aka SDS, secret no more.

Gotta hurry up and make this so I can poach some eggs in this and serve it over some toasted ciabatta...

Last-Minute Thanksgiving Emergencies? We're Here To Help!

Kenji--not a problem but a plaudit to you for your energy, ingenuity, scientific discipline and humor. Yeah, it's your job, but you make it so much more because of your restless curiosity. If you test/explore/endorse a method or a recipe, I'm just gonna do it. And currently that will be the deep-fried (Thai bird chili version in honor of the day) Brussels sprouts. Thank YOU on this Thanksgiving Day.

The Food Lab: The Best Way To Grill Sausages

More Kenji Grill-ology! May have been there/done that, but never with the insight and Science Guy eye behind it. And I pick up as much from the post-chatter and K L-A's responses as from the actual write up. So, thanks to all.

Here is what I have learned having done this type of approach before (and having a husband who is kraut adverse. I know...): Pop those brats/sausages in your Foodsaver bags, vaccuum seal them, and slip them into the sous vide--beer cooler or regular--(thank you, Kenji) for about one hour before taking them to the grill. I promise you the difference in taste is stunning on my Johnsonville Brat control batches. What I have learned from this post is to set the sous vide for 144 to get to the optimal 150 post grill time. None of the juices leach out into a cooking medium and it's noticeable in the first bite.

No reason not to have the veggie mix smoking on the grill in advance and the cooked brats can perch on top when done.

Font Fail

Thanks, Aliana! An update has got to be the most thankless job ever. And, CT Mike, it isn't the size, it's the alternating bolder and regular line format of this font that is taking me back to a very bad '70's place.

Thai-Style Omelet (Khai Jiao)

Oops--forgot to rate what I ate...

Thai-Style Omelet (Khai Jiao)

Just made this for breakfast and I cannot believe it came out of my kitchen! Leela, this is nothing short of phenomenal. Thank you.

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

OK, in the spirit of Karnivore Kenji, I used about 1/2 C chilled duck fat per 3/4 # drummies (I agree; flats are my favorite, but I didn't want to by a three pound tray of wings. Sealed 'er up with the Foodsaver, set the sous vide for 210, and let them go for an hour. Took the wings out (and why did the bag get puffy?), snipped off the edge, drained off as much fat/liquid as I could, and parked them in the fridge two days ago.

I am set for 5:45 this afternoon with my "dirty" oil, Franks, celery and napkins. Here is a question: would a very light dusting of corn starch be out of order?

Because this is one of his recipes, I am going to save my fingers and just pre-five star this. Thank you, yet again, Kenji!

Vegan Mayonnaise

So, does your tip about adding some yogurt whey help hold this as well, or do we worry about it--no egg and all?

Kosher Revolution's Be-All, End-All Chicken Soup

AlanAllen, thank you! I had the same question. Also, the write up mentions: " into the pot go the usual chicken soup suspects: onion, carrot", but no carrot is listed in the recipe. Guess I'll match the onion and celery proportions.

This Week at Serious Eats World Headquarters

Ahhh, Hammy! I know the feeling!

Font Fail

I figure the no pictures appearing will sort itself out. But I have to say I am not loving the new font--hard to read and distracting from content. I keep reaching for glasses and I don't wear them.

Gluten phobia--are that many people celiac afflicted?

When did gluten become hateable? I get that for people with celiac disease, life is downright unpleasant if they eat gluten, and that a diagnosis and diet change dramatically improve their lives. But all of a sudden at work, a rash of thirty-somethings, all women, have announced themselves to be gluten intolerant and are quite vocal about it whenever some poor sucker dares to bring bakery into a meeting. Is there something I don't understand about what gluten "does" to our bodies? (Please understand this is not in any way a put down of those who are living with celiac disease!) Sorry if I have missed an existing discussion of this topic.

"Seriously Indian"?

I am so serious about Serious Eats! Love it here and love what I have learned (think: Kenji!). I have very much enjoyed the "Seriously (insert region here)" posts. How about a "Seriously Indian" addition? Granted, it is a huge region with wildly diverse traditions, but I would so appreciate a knowledgeable guide.

Sunday Brunch: Palatschinken

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More

Turducken

[Photograph: Bill Milne for Chile Pepper magazine] Recipe by Andrea Lynn. Before you start to make the stuffing, taste the Cajun spice blend you're going to use and if it's very salty, tone down the salt in the rest of... More