This is a very cool and easy way to do the rice without a steamer and towel:
Why do these comment appear out of order? They seem to be in order of time stamp but people are replying to comments that appear to be posted 10 min later?
Both @ getsomeeats and @strawberryrhubarb mention that american cheese in not available in Canada. Aren't kraft slices (singles) american cheese? Those are available in every grocery across the country!
@Osomatic: I have but for me it's just trying a bit too hard. It is delicious (mostly), but as much as I like trying more experimental flavors what I crave is a bit more traditional. For me McConnell's balances that perfectly.
Lots of my favorites on here! Minor correction though: you missed the Sweet in Sweet Rose Creamery. Also, and this might be scandalous but I think the best ice cream in LA is actually from Santa Barbera: McConnell's at Grand Central.
Don't forget homemade marshmallows and pudding pops! That's where all of my gelatin stash usually ends up. Or mousse cakes of many varieties.
This post and the subsequent comments totally made my day!
I just made these and I think my sour cream must be unusually thick because the batter was more like muffin batter (I did it by weight and made no substitutions). They still turned out tasty but I had to literally spread them into circles with the spatula it was so thick. I love the idea (and taste) of sour cream in the base but I think the consistency its consistency might be problematic for this recipe.
Just made these, crazy good! And I live about 7 minutes from an In-n-out.
I just finished spatch-cocking (ha!) my bird and I showered it with the dry brine. I just guessed that it would be easier to get the brine on all parts of the bird if I spatch-cocked it first? I can't find in either this article or the spatch-cocking article what to do with the dry brine on the turkey before cooking? Do I need to rinse the bird? Do I just pat it dry? If you could answer before 3pm PST tomorrow I'd appreciate it!
As an optimist I find it impossible to trick people into the correct time. If the event is at 7 and I tell them 6:30, I convince myself that maybe this time they might be on time and show up early myself. I can't bear to inconvenience other people and find it *almost* impossible to believe other people either don't mind, or kind of enjoy it.
A mushroom "bolognese" that we eat at least once a week in the winter!
I seriously said the same thing about coke not two days ago, almost word for word! I find it so weird that people still do it, and apparently they do. I associate it so strongly with preppy 80s Wall street types. I saw someone in a bar bathroom recently doing it and felt like clutching my pearls!
I really love this series. Can I suggest one of the columns be a biography piece? The French training comment totally surprised me! The little glimpses into your past are totally fascinating.
Ok, just checked out out Tyson's instragram. Anyone who thinks he is throwing money around should have a look (http://instagram.com/p/rGEmVhO2XT/?modal=true)! I now fully appreciate how much work an endeavor like that must take.
Thanks Tyson, I'll check it out!
Serious Eats used to have the most lovely, civil, community in the comments. It would be nice if we could somehow get back to that. One idea is to just totally ignore the people who are laying out bait.
I love this series! one request though: I'd like to see more photos that have to do with the particular chapter. It would be cool to see the space as it transforms.
I think this is a pretty solid list. And, I agree that JPET's list is a real bummer. I am going to nitpick one thing though, does Mozza consider themselves Neapolitan style? I understand that to mean very thin, very simple, water, salt, yeast, 00 flour. I lova Mozza, and I'm freaking lucky that it's in my neighborhood, but the style seems much more of a modern American pizza. I'm happy to be corrected if I'm wrong!
Trader Joes carries them as well.
cutest bag ever! Probably cinnamon rolls.
What's with the LA hate!!? I dream about his veggie tacos and kimchi quesadillas....... going to put this on my reading list. Thanks!
That does appear to be a macaroon, not macaron. Macaroons come from France, or Italy, originally too (the root is really the same for both cookies), and coconut is actually a North American reinvention. Nut flour was the original base. I suspect if Jeni calls it a French Macaroon I think she might be trying to warn people not to expect coconut. The ones on her website do not have feet.
it did fix the width issue. Thanks guys.
very good point! Will disable immediately for SE.
yes to adblock, maybe that's it?