Yes, cilantro tastes like soap to some people. But the comment saying "you lost me" because the recipe has cilantro is silly. Just leave it out, or substitute another herb you like better. No need to reject the recipe because it has one ingredient you don't like.
@Ananonnie, dang - you're right, gai yaang is Thai. Got confused there. But the flavors seem really, really similar.
Seems like a very similar marinade and cooking process to the one used in gai yaang (Vietnamese grilled chicken). Is this basically just pork gai yaang? Not that that's a bad thing, but I probably wouldn't serve both at a Vietnamese BBQ since they seem awfully similar.
@Brilly Ocean, that may be true if the blades are of equal quality. But it sounds like Daniel's tests indicated that the blades on all of the offset models he tried weren't up to snuff, and if you have to pick offset versus good blade, you're better off with the better blade.
@CiciC - Try using soft silken tofu instead of the egg. It tastes almost identical, and you can avoid all the issues inherent to eating raw eggs (which don't really bother me, but if it's going to be sitting around outside for a while then I can see why you might be a little more cautious).
@Rainbow Unicorn - I use less oil than Kenji recommends and it comes out fine. Just try decreasing the oil. At some point it won't work, but I agree that you don't really need a cup of oil. Also, try using fresher oil or a different kind of oil - if your oil has been in your cabinet for a while, for example, it might have gone a little rancid and will taste stronger than fresh oil.
The best part of watching that YouTube video is the Theme from Laverne & Shirley playing in the background during the omelette segment.
@PSFam I don't know, what's the "purpose" of a veggie platter? To me, it's to eat delicious food. I'd say this qualifies.
It sounds like you're implying that the veggie platter is meant only for vegetarians, which seems silly. Omnivores also eat vegetables. It's simple enough to include another dip that's vegetarian, if that's a concern.
I don't even really do much baking, and I love this series. It's really cool to have the Food Lab-type approach taken with baked goods. Great work.
Yeah, this seems like a situation where the dish just needs to be renamed. No good can come of continuing to use the existing name.
Dang, I don't like this result. Pie is about flavor and texture first, of course, but appearance is a close second - let's be honest, a big part of the allure of pie is that it's absolutely beautiful, especially one with a gorgeous lattice or other fancy top that's golden brown with bits of fruit juice peering out in a few places. A colorful, rustic ceramic dish just seems like the right place to display your prized pie. But I guess I'll be going back to glass now - the allure of a crisp and flaky bottom crust is too good to pass up...
@DarioK, grilling is most appropriate for oysters that aren't your favorite to eat raw (as Kenji notes is the case with the oysters he received). If the oyster is sublimely delicious raw, by all means eat it that way. But a lot of oysters aren't great raw - for example, Gulf oysters tend to be really big and plump but bland, and I think those oysters are much improved by grilling. I discovered this on a trip to New Orleans, where I was eating big-but-bland raw oysters at Felix's with a friend who doesn't do raw seafood. I tried one of his grilled oysters, and realized this was a far better use for these particular oysters.
@Rubymae - sure, but leaving an egg dish on the counter all night seems a bit risky, no? Especially if the middle is still runny - it'd be just at the right temp to grow some nasty bugs overnight.
"After I finished my slice, I covered the rest and left it out for breakfast."
OK, I'll bite. Why leave the leftovers out on the counter all night instead of putting them in the fridge?
Fun fact: add a slice of American to your kimchi jjigae for an authentically inauthentic Korean delight! (Korean friends tell me this is pretty common in Korea - all I know is it's delicious.)
I love beets but I hate dealing with them because of their tendency to stain absolutely everything in their vicinity (cutting board, clothes, hands, etc.). The solution: use golden or chioggia beets! All the flavor, none of the crazy red juice.
"That ruled out tabletop presses, which not only are expensive (most range from $50 to well over $100) but also take up a lot of space. If you're going to dedicate that much cash and countertop to a juicer, you might as well buy a good electric one."
Except that a good tabletop press need only cost $50, while a good electric one is almost always over $100. To me, $50 or more is a significant difference in cost that makes a tabletop lever press preferable. Plus they're just fun to use.
I've also broken a Chef'n juicer. I think it probably depends on your hand strength - if you have strong hands, you're going to break it. I switched to a countertop press model (where you pull the lever down and it presses on the fruit to extract the juice). If you have the counterspace it's awesome, really fast and fun to use.
@TheLuntz, stir some into the creamy sauce. Or just sub prepared horseradish for the sauce entirely, seems like it would fulfill a similar role.
There's a loaf-looking thing in the picture for the Southwest that's not listed in the descriptions. Looks like it's in Denver?
Why does this say that simple syrup only keeps for 5 days in the fridge? It's just sugar and water, it should keep for at least a month if not longer.
If you can't find Cuban bread (and honestly, anyone outside of Florida or a major city probably can't) then I find that a Mexican bollilo or telera roll works very well as a substitute for a Cubano.
And if you want to get inspired to make Cubanos, watch the movie "Chef." I don't personally think it's a great (or even really a good) movie, but it will definitely make you crave the sandwich.
Why not just grill the sandwich? Seems like an unnecessary extra step to griddle the bread, then assemble everything, then heat in the oven. I usually just assemble, then grill the whole thing (in a press or under a weight).
Kenji, did you try out the Stephen Raichlen branded flat skewers (http://amzn.to/21cv9y2) in your tests? I bought them a few years ago and couldn't be happier. I think they're a little wider and burlier than the Norpro you recommended, which makes them even better for things like skewering a whole spatchcocked chicken or making skewers of large meat chunks. They're $14 for six instead of $7, but honestly for something that will last literally forever I think the extra $7 is worth it.
Just got myself a bottle of Cynar 70. That's some good stuff - I've been drinking it 2:1 with Rittenhouse bonded rye (kind of like a reverse Cynar manhattan), it's strong and delicious.
The USDA recommendation is 145 degrees, at which point pork is still med-rare and pinkish. How can anyone have a problem with that, when the USDA - the most conservative food safety organization you can imagine - says its fine?