Smoked Char Siu Pork Shoulder Steaks

I made this recipe as written, except that I added garlic and a teaspoon of sesame oil to the marinade (since these are in my standard char siu recipe), and I left them on the smoker long enough to just hit the "pulled pork" stage, rather than slicing them as steaks (I like my pork soft).

It was a HUGE hit. Amazing flavor, like a dim sum party in a Kansas City smokehouse. My advice - make a huge pile of steam buns in advance (the oval kind that you fold over), and eat the pork with them. This is now my #1 go-to smoked pork recipe.

Why a Bottle of Japanese Iced Tea is the Ultimate Summer Refresher

Why not just put a green tea bag or two into your water bottle at the beginning of the day (in cold water), and then take it out when it's at the strength you like? I use the Ito En green tea bags available at Costco in bulk and they brew up a fine cold tea that way, for much cheaper than buying bottles of it (plus less wasted plastic bottles).

How to Make Tex-Mex-Style Soft and Chewy Flour Tortillas

Why not just use vegetable shortening in place of the lard, and add a bit of marmite or maggi or something for the umami boost that would be missing? Seems like shortening is the most natural replacement for lard.

Easy Pressure Cooker Green Chile With Chicken

I love this series and am anxiously awaiting the next entries. Tikka masala? Tagine? Thai curry?

Do Wheat-Enriched Corn Tortillas Bring Us the Best of Both Worlds?

The La Tortilla Factory ones are very good, but a little thick/chewy for my tastes. They're also crazy expensive around here (something like $3.99 for 8 of them, as opposed to $2 for an enormous stack of corn tortillas) Now that I've learned the trick of heating up corn tortillas in the skillet after dipping them in water, that's my go-to.

Easy Pressure Cooker Chicken Enchiladas

Made this tonight, it was outstanding. It was ready in 30 minutes end-to-end, and the sauce was better than my standard enchilada sauce. I was out of whole ancho chiles so I used ancho chili powder. I also used canned whole tomatoes (Muir Glen fire roasted). A keeper for sure. Makes me wonder about making other things using this technique - I bet you could substitute curry powder for the chiles and create a fantastic chicken curry, for example.

Switch Up Your Chips With Loaded Naan Nachos

This looks like the perfect starter to a meal of saag-ritos (burritos made with saag paneer and naan).

Why You Should Turn Your Taco Night Into Puffy Taco Night

Is there a difference between "puffy" tacos and Navajo tacos? That's what we call them out here in Colorado.

21 Junk Food Recipes We Love

Colorado says thanks for this.

American Booze Hall of Fame: The Best Spirits of the West

No High West? I'm a fan of the Campfire and the Bourye. Good, and unique, spirits.

How to Make Traditional Huevos Rancheros in a Flash

Third on the hate for snotty whites. I too always go over easy for fear of undercooked white. Will have to try this. I'd personally do a half-and-half mix of butter and oil instead of straight oil - eggs just taste better fried in butter.

Wake Up Your Leg of Lamb With the Hot, Numbing Flavors of Sichuan Spices

This has inspired me to combine two of my great cooking loves: low-n-slow BBQ and Sichuan cookery. Gonna try smoking some lamb shoulder for 14 hours or so using the rub. Wish me luck...

Need Poutine Now? Here's How to Make it Fast

Or even easier: buy the Trader Joe's bag of frozen poutine. It has separate baggies of frozen gravy, curds and fries. 20 minutes of hands-off oven and microwave time and you've got yourself a reasonable poutine - not transcendent, but certainly better than some I've had at greasy spoons.

Love XLB? Time to Make Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)

I too am confused as to how these are "soup" dumplings if there's no gelatinized stock inside. No soup means not a soup dumpling, right? (Not that they don't look delicious, I'm just wondering if the soup part got omitted somehow.)

Lemongrass Sour

@pbergst - interesting example you chose, since SE recently did an article on that very topic and came to some unorthodox conclusions:

Myth Testing: The Secrets of the Best Matzo Balls

I usually just follow the recipe on the back of the Manischewitz matzoh meal container (using broth as the liquid, no seltzer or baking powder or whipped egg white), and mine always come out as floaters. Not cloud-light, but they certainly don't sink. I like that they're a little denser in the middle, gives them some heft. I'll give the seltzer a try, though.

And instead of schmaltz, you can use rendered duck fat, which is easier to find (Whole Foods carries it). Delicious in a slightly more savory/gamey way than schmaltz.

How to Make the Best Fried Fish Tacos in Less Time Than it Takes to Read This Headline

I just arrived back from a trip to San Diego where it was my mission to find the best fish tacos. Was very excited to see this article. Now my spirit is crushed. If you need me, I'll be in the kitchen microwaving fish sticks on a stale flour tortilla.

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

Steakchos are OK, I guess, if you want to be healthy and all. But if you really want something tasty, you should try polar bear liver-chos.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

@TheTrueAdonis, it's also a bad idea to ask for no-salt fries and then salt them yourself because salt doesn't stick very well to fries except immediately after they come out of the fryer (with the quickly-soaking-in layer of grease that causes the salt to adhere). Fries that are one minute out of the fryer will never hold the salt as well as those that are salted right as they emerge. And we all know that salt is what makes fries taste their best.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I guess consistency varies, but the couple of times I've been to Smashburger the patties were so thin and so browned that they were dry, which is a cardinal sin in my book. Around here, Larkburger is the fast food burger of choice.

For the Best Oatmeal Pancakes, Toast Your Oats and Brown Your Butter

Not fixed yet for me - just refreshed, it's still giving me a butt/cloud conundrum. No need to fix it on my account, though, I think either version works.

Taste Test: The Best Frozen Pork Dumplings

I had Trader Joe's chicken and vegetable dumplings last night, and I was commenting how they're nowhere near as good as the ones we get from HMart (not sure the brand, it's not one of the ones named above). I found the TJ skins tough and the fillings bland compared to the HMart versions.

8 Must-Try Dumplings Across the Country

I respectfully disagree with tdp312. I can take all the dumpling-related content you can shovel my way. Keep it coming!

1-Hour Pressure-Cooker Texas-Style Chile Con Carne

@milosz - the masa harina will thicken things up very quickly, to a nice glossy texture. The only thing is that it will also add a distinct corn flavor to the background; if you like it (I do), then it's no problem.

How to Cook Crispy Tofu Worth Eating

@Siwasher: Google "wok hei." It's a pretty well-established effect, and one you can definitely taste as a subtly smoky flavor. In general, Kenji is not someone you'll find making claims that are just "speculatin' on a hypothesis" (great quote, by the way - one of my favorite movies).

monopod hasn't written a post yet.

Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More