@natis: I was thinking of using two oranges instead and tasting before adding honey because the oranges are sweeter. I was hoping for a substitute for za'atar, as this might be a quick thing to fix around these parts except for mail-order seasoning.
Huh, I thought the article showed cooking the salsa in a skillet and "saucepan" above was a typo. Went back and looked—by golly, that's a saucier! Noted.
@DavidT: I live in the southwest and have been unable to find canned tomatillos at all. (Canned tomatillo sauces and salsas, yes, but not the ingredient.) I'd rather use them sometimes than out-of-season tomatillos, but after this level of charring I don't think it'll make that much difference, will it?
(I've thought of canning my own just to have them for quick enchiladas, but haven't done it yet.)
@peokuk: how exactly do you melt butter in your fridge?
"adding come diced celery and red onion for crunch"
Well, that's an unfortunate typo, especially without commas.
For how much dried pasta will this recipe provide sauce?
Questions for clarity:
1. For those of us who don't keep all dairy products on hand, would the correct substitution be 1/3 cup milk and 2/3 cup of cream? (Figuring that since substituting for half-and-half is about 1/3 cream and 2/3 milk, that would be 1/6 cup cream + 2/6 cup milk + 3/6 cup cream.)
2. About how much should the 5 "medium" peppers weight in total? I tend to have only the choices at the store of "jalapeño sized" or "grapefruit sized."
3. Presuming that since the Asiago is "finely shredded" (i.e., Microplane), does the "shredded" Fontina just mean grated on a box grater or with a medium food processor disk? Weights for these would help a lot, too.
Maggie: Since you asked and listed 20 articles, I can say why I didn't find the week interesting, but this is my own opinion only.
As usual, 25% of the articles listed apply to specific places where I do not live or do not visit, so that's always of limited interest. Sometimes it used to feel like half of SE was "great things to eat in places where you aren't."
I also have diabetes (thanks genetics), so the features on honey, dessert, wine, and cocktails were not applicable to me. That's roughly half of the articles you cite, counting interviews about places I won't be. (I did read Kenji's article on Peking Duck, because I was curious, so maybe less than half.)
I happen not to have a grill that works, so the barbecue ones were out, too.
For me, the most interesting articles of the week were the velveting articles and recipes (even though I don't have a wok or room for it) and the tomato storage test, though I thought it could have been slightly more methodical.
I went back to look at the RSS feed to see more examples to cite, but it only holds 15 articles, many of which fit the categories above (eating frozen custard in Milwaukee, touring kitchens in Cincinnati, a guide to mead, grilling eggplant, and so on). Two of them, the list of chilled soups and the Mexican brunch, are just collections of recipes you've already published. And this week's book, "Extra Virgin," is just not my speed. I skimmed the recipes and articles as they appeared, but the only ones I clipped this week were the Chinese recipes by Siao.
It's just coincidence that this week hit a lot of subjects that don't appeal to me—honey (including mead, probably) and the featured book. Combine that with the normal "eat this in other places," cocktails, desserts, and collections of past material, and it's a week of stuff I mostly ignored.
I'm still reading; you just asked what we'd like to see. All I can tell you, though, is what I can't really use.
as most quart-sized containers of yogurt fall short of a full two cups of yogurt
Wouldn't that make them pint-sized containers? I'd expect a quart-size container to fall just short of a full four cups of yogurt by volume, right?
So, using table salt, for 1% salinity, that's two tablespoons of water per gallon?
Using Diamond Crystal kosher salt, that's a scant 1/4 cup of salt per gallon of water for 1% salinity! That seems like...a lot.
Presuming the same kind of dried beans, I would guess that the canned beans retain a more vibrant color because they have less liquid to wash it away.
For Goya, an empty can gets 9 oz. of dried beans, 6 oz. of water, and just shy of 3/4 tsp. of salt, then it's sealed and cooked, and stays sealed until you open it at home. Once the beans rehydrate, they don't move a whole lot in their can.
Home-cooked beans are usually soaked, with water discarded, then cooked in plenty of water, which is also discarded unless you're making soup. All that water can wash away water-soluble pigments, and the big pots we use can agitate the beans a lot more as well, which could help wash away color (at least in my imagination).
@SmokedMeat: Do you have hard water? Try soaking and cooking the beans with filtered water (a Brita pitcher will do) and see if it makes a difference. I could never get beans to brine or cook properly until I started doing that.
It's difficult for me to see this as an innovation, because this is how you cook fried onion burgers here in the world capital for such. If you ask for a burger without the onions, this is how they cook it.
Differences: it's a standard griddle; the portion size is 1.6 ounces (10/pound), and the meat goes on the grill in a ball and is then smashed flat with a hand tool that's basically a trowel with the point filed off. I think the meat is 73% lean/27% fat.
And the griddle is not intensely hot because it would scorch the onions, so each burger takes a few minutes per side. It still doesn't dry out, and you still get really good crispy bits. The lower heat means the buns can be heated on the grill (bottom buns steamed on top of the burger). And it's been this way for nearly a century.
Kenji: fair enough. In this here part of the prairie, a thigh is never referred to as a "leg piece" unless it's connected to the leg quarter (which may or may not have that piece of backbone attached).
Buying chicken around here has become a bit of a hassle. It's always cheap (usually no more than $1.29 per pound for whole birds, often 99¢for bone-in parts), but it is almost always "enhanced" with that injected saltwater solution that they call "natural chicken broth" because it had raw chicken in it. I shop at two local supermarkets (one megamart, one local) and one non-premium chain the next town over, and at the moment, only the megamart has any unsalted boneless skinless chicken breasts, which are individually vacuum packed and cost around $6 per pound.
Also, there is some conspiracy against the standard 3½-4½ pound chicken here. You can easily buy a chicken larger than 5 pounds, or under 3 pounds, but not in-between. The locally-owned place sells only Pilgrims Pride salt-injected roasters (5½ pounds or more) or the same brand of "young chicken" in a loose bag that are never more than 3 pounds. The megamart sells some unenhanced chicken parts, but not whole chickens, and not every part. (I can currently get wings and drumsticks without injected salt, and sometimes thighs, but that's it.) The chain store in the next town sells Smart Chicken brand whole chickens, but at three times the price of the mass-market birds, and they've often been frozen by the store despite the labeling.
tl;dr: It takes some effort to find the right kind of chicken, so I always want to be sure about exactly what I'm supposed to do with it. 😀
So, trying to recap/summarize the chicken:
Am I really the first person to notice the recipe calls for 3 pounds of asparagus (1 1/2 pounds of asparagus is listed twice)?
I gotta think that's supposed to be "wide rice" noodles and not "wide ride" noodles. If it's right, I think that needs more explanation! 😀
2 andouille sausage links, grilled and finely chopped
And where would I find "cold-pack cheddar pub cheese?" Is it different from regular cold-pack cheddar? Is the difference important?
Would have been nice had someone actually linked to Prairie Ales of Oklahoma in the article, or the references, or the sidebar, or somewhere…
I absolutely fail to understand how this is not on this list. It is fantastic.
To make your own chili oil for this recipe, toast 1/4 hot dried chili peppers
I thought @SeriousRecipes was supposed to tweet all of the recipes that appeared on the site. There are 16 recipes or collections in this list, but @SeriousRecipes tweeted just four of them.
A loaf of enriched bread, to be sure it had reached 190°.
@StickyPaul: I saw some of your wings on here in Photograzing, so clearly things are going well as far as Serious Eaters go. Either you really got your act together or that show was edited bizarrely. Given the amount of sauce in the street, I'm guessing it's the former, which is better news. (You really told the Time guy to lick the sauce off the street? Tore Kenji's review off the wall?)
It was…a strange hour of television.
"Stir-Fried Eggs with [Blank]" sounded pretty good, but I substituted some tomatoes for the [blank] and it was delicious!
Yeah, I don't think that three cloves would give you one tablespoon, even if you ground them up like you do for pumpkin pie. I think it should be cloves of garlic too. :-)
Cook's Illustrated, Kenji's old stomping ground, recently found that cooking dried beans with a strip of kombu left them as tender and well-seasoned as if they had been brined overnight. Since I have sodium limitations, using 25¢ worth of kombu in the pot is a lot better than a bunch of salt. (I have found that salt substitute does not work well for brining beans; the potassium ions apparently don't behave like the sodium ions do.)
Kenji: since so many here like miso soup for a pick-me-up when not feeling well, could you adapt this recipe for a single serving (or, at most, for two)? I think it would be Google gold.
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