Kenji, I have been making pork chops in my SVS for over three years now, but the original guide that came with the machine said that for 1" + chops the minimum cook time was 4 hours - which makes pork chops a weekend-only dinner. I am delighted to hear that's wrong but a comment above has me concerned again, can you comment?
As a person who does similar work to yours, I think it's really hard for anyone who's close to a process to document it. What makes you good at what you normally do (write for other cooks) is that you know how to cook and how to write. When you're writing up your own recipes, you know them so well that you're naturally going to have a harder time breaking them down into their smallest details.
To all those who thought the onion and garlic tasted too raw - I agree. I tasted it then gave the rest of it another three minutes in the Vitamix and the additional heat fixed it.
Is the difference between medium rare and medium well really only 5 degrees?
Love this recipe and cannot wait to try it. You are not alone in your affection for shrimp cocktail - after years of business travel to cities where the only decent restaurant was a steakhouse, my dinners more often than not were a shrimp cocktail and a salad - perfect.
I realize this is picky, but recipes are easier to follow if the ingredients for the components are separated instead of all being in one long list.
Maggie, another pasta sub I have found to be really workable is the Italian-type flat green beans, cooked til they are tender but not mushy - something about the texture of them is really good with sauce and cheese. Best of luck to you for the rest of your pregnancy and healthy-happy babyhood!
These look delicious, but I can't imagine putting all this work into making a platter of nachos.
With the missing comma, I had to read this sentence twice to ensure I wasn't expected to have a stove in my back pocket! "With this crisp, streusel-topped fruit dessert, made 100% on the stovetop in a single skillet in your back pocket, you've got nothing to worry about." I'll be trying this recipe - thank you!
Kenji, have you ever had the roasted carrots with ceci & cumin vinaigrette at Pizzeria Mozza? I would love to have a recipe for that and I am wondering if I can re-jigger this one to work...
Exactly, what @Pete said. Thanks for the replies, @Kenji and @Daniel.
Seems that SE is recycling content more and more - bummer.
As a huge TNC lover since childhood, I wish I could eat this right now!
The pignoli cookies at Moio's Bakery outside Pittsburgh are heavenly.
Not only have I never been to a BYOG party, it sounds like a bummer to me - I am happy to bring any manner of side, dessert, beverage, even all of the above to a party, but it seems odd to me to bring a raw steak and hope that my host will have the time cook it properly while she also minds Jenny's chicken and Bob's salmon - am guessing this is something more common among younger folks who have limited funds?
@Elevenrunelord - are lobsters really that expensive where you are? I have family in NH and Maine and when we were up there this past summer they were not expensive at all and really plentiful even in grocery stores. Plus, hot dog buns (in particular the brand and style Kenji mentions) are what a lobster roll is supposed to be served in. It's the classic combo. I'm not saying this is a cheap meal but perhaps the shore where you live has vastly different supplies and prices.
Something that wasn't addressed - did Neat Freak (I just realized there is no clue as to his or her gender) offer to foot the bill for the restaurant? If I offer to bring you bagels (gonna cost what, maybe $12 split with the other friend coming over, so $6) and you insist we dine out (no idea what city this is in but let's say brunch prices are $20-$25 a head plus tip) well, maybe a bagel was all I could afford. Not saying it wasn't passive-aggressive to bring a bagel back to your place but it wasn't in the least bit gracious to turn down the bagel offer. If your place was clean enough for company (I don't buy that an OCD person like the one described could clean for three weeks and have it be "a mess") you could have certainly set up some plates, juice, and coffee.
Beth1, thank you so much! I do have a rental car and I will be there on a weekend! We also have a Penzey's in my town and I agree, it's wonderful!
Nice to see some love for the Burgh, and for Severino, who is a rock star!
@AndroidUser, ah, I was looking at the metric like @MargieNash was - and I can assure you no guest leaves my parties feeling under-served in any way. :)
@AndroidUser, If you think that you get fewer than 4 glasses from a bottle then think I want to come to your dinner party!
When I saw "new Culinary Director" I thought Kenji was gone - glad to see that isn't so, but I note at the end of the article Daniel is listed as Culinary Editor? In any case, welcome Daniela and please don't leave, Kenji!
* or Pittsburgh!
Max - I had a shelf that sagged just like that one - one afternoon I got disgusted, flipped it over, put a few cast iron pots on it and within a day it was flat as a pancake, never to sag again.
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