Made the vegetarian bean chili for a room full of carnivores at this year's superbowl party (the other eats were all meat, so having something different seemed like a good idea). It was universally acclaimed and several guys asked for the recipe. Great stuff.
Calling the Food Lab! We need a rigorous scientific analysis of the theory and practice behind using various fruits to marinate beef, stat.
I don't often get Egg McMuffins, but the last couple I've had have had a soft-ish yolk that looks like the one in the photo here. I was surprised the first time, but the second time confirmed that apparently this is how they cook them at the Denver airport. Pretty happy about it.
scalfin: In a smoker in the backyard.
I have the Cuisinart Chef's Classic that you recommend at the end. It's thin and every now and again I think "maybe I should get a better one," but what you say is absolutely true - I use it maybe once or twice a year when I need the extra volume (I use a sheet pan and wire rack the rest of the time), and it works fine for those occasions. It's also good for making giant lasagnas, by the way.
Glad to hear someone else who thinks that really rare is not the way to serve prime rib. I went to a holiday party last week at a restaurant where they served prime rib almost raw in the middle, and it was ridiculous - hard to cut, impossible to chew with ribbons of unrendered fat throughout, and the flavor was much better towards the outside where it was more cooked. Glad to hear that I'm not alone in thinking they should've left it in there longer.
Would sous vide be a good approach with a prime rib? Seems like you could get it to perfect medium rare all the way through easily and then just sear off the outside.
How about a portable coffee grinder? For those who camp or travel a lot, it's nice to be able to grind your own beans for coffee even if you don't have power.
How is it that smoking a turkey over low heat (225-275) takes 2.5-3.5 hours, but roasting a turkey at 500 and then reducing it to 300 takes 3-4 hours (both per SE recipes)? I encountered this dilemma when I smoked my first turkey last year, anticipating that the low temp would mean it would take 4-5 hours, and I was shocked when it was done in 2.5 hours.
"Cornbread needn't be overtly sweet, but it does need just enough sweetness to avoid tasting like the fabric of the universe has been torn asunder and you're hopelessly trying to lick the rift."
Love this phrase. It perfectly evokes that weird negative flavor from absent salt or sugar. I made oatmeal recently and forgot to put the pinch of salt in, and couldn't figure out for a while why my bowl tasted so aggressively like nothing.
The new MK4 model has some flashy features (like being fully waterproof instead of water resistant and the ability of the screen to rotate), but I believe both the MK4 and the "classic" have the same technical specs (3 second readings, same accuracy) so functionally they should be basically the same.
Great article. To those commenters who are focusing on either why the author is wrong to love cheap coffee, or why high-end coffee is a hipster scourge - you're missing the point.
I'm in the middle of making a giant batch of kimchi. As soon as it's ready, I know the first thing I'm going to try (besides eating it with a fork out of the jar).
I thought I read somewhere that crushed are best because, since there's no attempt to preserve structure, they tend not to have calcium chloride added. If that's true, it seems like inconsistency between brands shouldn't be an issue - just find a brand with a texture you like and stick with that one.
I've always been nervous around pressure cookers due to the rumors that they can explode, but Kenji's recipes finally convinced me to get comfortable with ours, and I've made some excellent dinners in it. Then, a couple of weeks ago, a friend's pressure cooker exploded. Luckily he was out of the kitchen at the time, but the lid was embedded in the ceiling and the kitchen area around the stove is basically destroyed, like a mid-size bomb went off. The pressure cooker is back in the garage now, and I don't see myself using it again.
@PommeDG - I don't think "casual" in this context means "inexpensive." It refers to the vibe of the restaurant - no white tablecloths, informally dressed patrons and staff, menus designed to be flexible instead of a coursed meal (several small plates to share, a mix of entrees and small plates, just cocktails and snacks, etc.). The article doesn't say that the new places are cheap, just that the trend is towards casual dining.
I trust Kenji's assurance that the photo is indeed skirt, but I have to agree that I've never seen skirt that thick and square-edged before. Where I live, skirt's always very thin and kind of flat. I imagine different butchers/regions may cut it differently.
But more to the point... can't wait to try this recipe. @Jumex, I'm sure you could make this in cast iron (skirt does fine in nice hot cast iron pan), but it's going to smoke the bejeezus out of your apartment. Hopefully you have a hood, or at least a window right next to the stove and a table fan.
Wonder how this approach would work with a pork butt or a brisket?
Not overtopping the pie is all well and good when you have a good crust. But I was in Kansas City last weekend and ended up at a local "KC style" chain, and man did the "cracker style" crust suck. But they seem to know that, since all the pizzas are overloaded with toppings and cheese, which in that case makes them edible. It's all about going with the strengths and hiding the weaknesses of a given pie.
This needs some chunks of cheese mixed in. Gotta bookmark the recipe for winter - not really thinking meatloaf right now when it's 90 degrees out, but come late fall this will be at the top of my list.
I've tried, but I just can't seem to like ratatouille. It usually tastes bland and mushy, just a soft tangle of soggy vegetables and oil. I'll give this recipe a try - maybe I just haven't had a good ratatouille.
RagingRio, I feel the same. I went to buy some halloumi the other day to make vegetarian tacos, and it was $10.99 for 8 oz. at the normal supermarket (not Whole Foods, which I'm sure would be even more expensive). Love it, but too expensive to use regularly.
I've given up trying to grill vegetables and meat on the same skewer - they're never perfectly done at the same time. Instead I put veggies on their own skewers, so that you can time everything according to when it's done. You take them off the skewers at the end anyway, so no one at the table is the wiser.
Kimchi, eaten directly from the jar standing in front of an open fridge. Try not to drip it onto your shirt because that stuff stains. And there's no hiding the smell of excessive kimchi consumption, so your family had better be OK with it.
Oh you highfalutin' west coasters, with your "organic" this and "windowsill" that. I used cantaloupe from the supermarket, dried figs, shoe leather and grass clippings like a real east-coaster. Drizzled with some 10W-30. Delicious.
@tdoyle1985, that makes more sense that you'd rest it in foil until it reached proper temp. But to be fair, the article makes no mention of this whatsoever - it says you cooked it till it reached 165-170, then served it. Maybe worth an edit mentioning the foil rest, to satisfy the pedants. But in any case, I think the article makes its point nicely.