Eat, fall over, die, repeat! Amazing with the sweet chili sauce lightly painted on fresh out of the fryer. You've got to quit this, Kenji! >;)
Delayed gratifiation BIG TIME! Read this, then had to make and age the dough. But last night was the night and this was superior. 20 stars out of 5. Patrice, the truffle salt is a fabulous idea! Thanks!
May I say thank you for painstakingly perfecting my favorite summer way to prepare shrimp? Can't wait for your book!
Great article and personal story plus terrific advice. But as intrigued as I am about the Oma & Bella Cookbook--chopped chicken liver, indeed!--I am coming up with an absolute zero in terms of sourcing it. I realize I am four years late, but any suggestions on where to fine one? With thanks!
(And I love the chicken feet for collagen idea. It always sends my husband sideways when he peeks in the pot and sees these little toenails sticking out...)
(And I love the idea of the chicken feet. It always sends my husband sideways when he peeks into the pot and these little toenails are sticking out.)
I have have had a case of the snores with this dish; it always sounds/looks so good, but never quite delivers. Now, I know why! Thank you so much for your sleuthing.
January. Minnesota. THIS! And it will happen this weekend. Would fresh pasta lasagna noodles be appropriate here, or does something this hefty cook up better with dried? This looks amazing. Thank you!
Ahhh! The Swedish Meatballs of my dreams--perfected! Thank you, thank you for this go-to, to-die-for version of this everybody's grandmother has a special secret recipe. You break it down big time so they will be perfect every time. And they were.
Have to admit I was having a definite moment with the amount of oil you call for, but for the first time, my meatballs stayed round. Lesson learned. It was a Scandoid Hanuka moment.
Kenji--these look amazing!, But you tease us with another item: "the thinnest, most delicate slice of sobrebarriga—flank steak roasted until fall-apart tender".
Any chance you might noodle around with that in the ever-inclusive Food Lab?
And, in a personal note, I am so very sorry to hear that Yuba is no longer with us. I know you take your dogs very seriously, and I am sorry for your pain at her passing.
Had to try this as a Sunday Funday project with the grandboyz. I followed this recipe...mostly. >;) What I messed with is adding Kenji's step of m-waving the shredded potatoes 2 mn on high to gelatinize the starches on the outer sides. And I used ghee instead of melted butter=no smoke. I got a really clean potato-ey tasting result with no greasy slog to mop off. Killer recipe/technique!
Males of the family asked for a repeat at dinner since the waffle iron "was already dirty". Aren't they considerate?
Loving you for this technique-y tricked out version of a cold weather favorite. And my bank account is loving this, as well! So happening this weekend.
Cassoulet! Cassoulet! >;)
So, I scored frozen fresh bean curd sheets (United Noodles, Minneapolis--yes!) for this. The instructions on the package said to boil the sheets for. 3-5 mn. before using. Dilemma! Since the rolls were to be fried and steamed, I opted not to. They did not brown well, but they steamed up all right. Should I have par boiled them before proceeding? Thanks for your thoughts.
I have made this at least 12 times and you'd think I'd move on. But, nooooo way. Have had them for breakfast (!), lunch, and dinner, and find them perfectly flavored, fabulously textured, and unctuously garlicky good. This recipe has moved into the crave cabinet in my head.
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...
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!
Max, you are a bad, bad man! >;)
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!
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...
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.
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.
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.
OK, Kenji--how about the Pizza Steel I got for my *ahem* husband this Christmas? (Gee, I'm glad he's sharing...)
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!