Clearly none of these can be found at an average grocer. There are several Asian grocers in town, though, and I'd love to try some of these - my question is, are these common or popular enough that a well-stocked Asian grocer would have at least some of them?
I kept waiting for this to get funnier...cute but IMO he'd better keep that day job.
I am really curious as to what others think an appropriate tip would have been on that pizza delivery. Because it was clearly ordered for a business of some sort (one would assume) and, speaking as a business person who often has to order for meetings, I would be in deep doo-doo if I tipped $300 on a pizza order.
Thanks, Kate, cause the recipe looks really doable for a weeknight and I wanted to try it but the pic made me a little hesitant to do so!
I hope this tastes better than it looks because this is what appears to be a photo from the book and the dish looks kind of awful.
I know it's so hard to list them all, but ah, the sandwich Adam Sandler makes himself in "Spanglish"? The breakfast that Celie makes for Shug in "The Color Purple"? The end of "Big Night" when Primo and Secondo eat an omelet (or pretty much any scene from that movie? And a personal favorite of mine, the dinner prep in "What's Cooking".
The white corn Snyders are actually very good - never tried the yellow.
I realize this is going to come off sounding really cranky, but who decided that any food in miniature form is called a slider and why are we forced to accept this? I call for a mutiny!
thank you Kenji!
Do the anchovies go in the dressing?
Walking into a diner that closes at 1:00 at 12:35 seems totally reasonable to me as most diner dishes can be turned around fairly quickly. I wouldn't do that at a fine-dining place or anywhere you'd order several courses.
Frankly, if you are not comfortable with cooking, I think you're better off buying the food. If one of you has a Costco or Sam's Club membership you can pretty easily get a bunch of tasty items that you can either just put out on platters or bake off quickly according to package instructions and then put on platters. Parties are supposed to be about fun and if the hosts are stressed out, that's not fun for anyone!
How about shortribs (braised meats make the house smell great - Mario Batali's recipe is outstanding) served on polenta with some garlic-sauteed hearty greens (Kale, Collards) on the side? Get a few great bottles of red wine and light a fire...
@treblclef20 - you had me until you compared the "art" of turning tables and upselling (seriously? upselling?) to the skills of an RN. Are you joking? I am not saying that it doesn't take know-how in the field to do these things but your comparison takes some major cojones.
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I have actually gotten so used to using Open Table that I find I patronize restaurants less frequently if I have to call in a reservation. Why? 1) I working in an open-plan office and making personal calls is frowned upon as it's distracting to others; 2) I often make reservations in the morning, when no one answers at many establishments, or in the evening, when hosts are busy seating people; 3) I don't have to spell my name three times or be put on hold so the host can take another call; 4) I get an email confirmation (and a reminder) both of which are incredibly convenient for me.
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I really thought that my job, as a patron of a restaurant who is paying for a service, was to show up on time, display proper manners to all those with whom I come into contact (including other patrons) and then pay my bill and tip my server before I leave.
I'm certain that the comment about people being entitled rung a lot of folk's bells, because I know it got to me. Let's be perfectly clear - we are called guests because you are to treat us as such - not because we are to behave as we might if we were being hosted in your home. If I am a dinner guest at a friend's house, they are providing me with a (free) meal and hospitality, and in turn I offer my assistance in the kitchen, help clear the table, etc, as well as providing a gift for my host. As a patron in a restaurant, I am paying for a service and as such I expect that service to be delivered in a certain manner - for example, if a friend served me an overdone steak, I would eat it and thank her. If I am served a well-done steak in a restaurant when I ordered it med-rare, you can bet that steak, which I paid for and will be tipping on, is going back to the kitchen.
I am hopeful that by "entitled" that host meant that people are rude and unreasonably demanding, because every restaurant patron is entitled to the good service and good food for which they are paying, as well as the ability to make special requests within reason, and as a member of a service profession, the host should feel that providing a "guest" with the best possible experience is his or her job.
Corn is pretty sweet, that would be my guess.
Wait, never mind - the recipes are linked by the name of the contributor. Thanks.
These look fantastic - is there a way to get the recipes?
a roasted chicken, on Sunday, and it was yummy!
Thanks, Max - this is gorgeous. But am I mistake or is he seasoning with table salt? It looks too fine to be kosher salt.
Slideshow not found at link.
This is a huge hit at my house and loaded with protein for the (lacto-ovo) vegetarians:
Lentil “Chopped Liver”
1 Cup Lentils
2 cans veggie broth (or four cups salted water with 1 t butter or oil added)
4 large onions, caramelized in canola oil
1 Cup Walnuts
4 Hard Boiled Eggs
Cook lentils in broth or water until tender. Process it with remaining ingredients and salt and pepper to taste.
@leahrb - is it really that rude to post a comment regarding a strong reaction that something you read inspired in you? If yes, then you're just as rude as the rest of the commenters - perhaps even more so. At least we were talking about the subject matter - you are talking about the commenters, none of whom were directing their comments at you. Let the one without sin cast the first stone. To many, many folks, drinking milk with a kosher deli sandwich is a culinary abomination, definitely akin to ketchup on a Chicago dog. But mostly, people here were having fun. Perhaps you are the one who needs to lighten up.
Piling on to say that the concept of milk with a kosher tongue sandwich actually nauseated me! Clearly the author didn't grow up in a kosher home. :)
I got a SousVide Supreme for Christmas and I have been making a ton of stuff but all the same basic drill - season protein, bag it, bathe it, remove it, torch it.
I am dying for some real recipes but man, there is not much out there that's not written by a scientist or intensely complicated and meant for a real chef.
Anyone?
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thank you @The Ramen Rater!