@mattcoz The recipe I use is this one; I guess I improvised omitting the battering and frying part (probably because I was making them for a large party the first time and didn't want to bother with the mess and hassle of it). It works great, just grill them after step 5. If you want to take it up a notch, you can wrap them with bacon instead of battering them.
Love me the Rick Bayless recipe for picadillo-stuffed chiles rellenos, not battered and instead grilled. They're a different thing than the ones you describe above but equally delicious (and a bit healthier, given the lack of cheese and fried batter). I make them by the tray and freeze them, and they reheat beautifully in the microwave. Best enjoyed covered in mole or a rich enchilada sauce.
Where are the prunes? Ain't a Jewish brisket if there aren't prunes in the tzimmes.
I love all forms of eggs... except this one. The American diner omelette is just completely unappealing to me. I think it's the combination of well-done eggs and the browning on the outside - I just don't like the flavor of browned scrambled eggs (browning the edges of a fried egg like the Spanish do, on the other hand, is a thing of beauty), and eggs lose their appeal when cooked all the way through. I'll stick with my runny French omelettes.
I've got a bottle of furikake in the cabinet that I've been wondering what to do with; I picked it up on a whim on my last trip to H-Mart, but since I don't usually eat plain white rice I've been at a loss for ideas. This is great. Any other ideas for using furikake, other than just sprinkling it on plain white rice?
Looks delicious, but I'd probably substitute some Lap Cheong for the Spam. Can't get enough of that stuff in fried rice.
This recipe is totally wrong, it's nothing like my grandmother's channa masala. She used a thicker tomato gravy, and meatballs instead of chickpeas, and put it over pasta. Also, the name is wrong, she called it "spaghetti and meatballs." Otherwise, great recipe.
I'm all for diverse options, but I've had pretty unpleasant experiences in a couple of "third wave" coffee shops recently when I asked what they had for darker, richer brews. One barista just gave me an eyeroll and said they don't serve dark roasted coffee, and another spent five minutes explaining why lighter roasts are better and allow more of the bean's nuance to come through. I get it, I do - I just don't like a lot of overtly citrusy, winey, acidic flavors in my coffee. I like my coffee dark and rich tasting, which I think is a legitimate taste preference. I guess it's the nature of the new hip thing to reject the older version, but it's annoying nonetheless.
I've never understood the appeal of pouring cold gin into a fancy glass and calling it a cocktail; vermouth and olives seem like they ought to be more than just afterthoughts in order to make it more than just sipping gin from the bottle. More power to you if you can find a particular arrangement of the ingredients that suits your fancy. (Personally, I'm a brown-liquor guy and I tend to do the same thing with Manhattans, increasing the amount of vermouth and sometimes adding a splash of amaro or ancho liquor to keep it interesting).
@virginiajac and @greengeekgirl, be fair - Daniel didn't say it would be better with anchovies or parm, he said that he'd probably add them because he's not vegan and he likes those flavors. He also said that it wasn't necessary to add these, and that the recipe was wonderful without them.
Let's judge the recipe on its merits - it's a great vegan recipe. The fact that Daniel is honest about not following a vegan diet this month, and that he offered alternative options for those who are OK with meat and cheese, doesn't take away from that. (And for the record, Kenji often mentions spots where one could add meat or cheese to his vegan recipes if one was so inclined.)
Slightly off topic here, but the mention of clam shells on pizza reminded me that I've been looking for a good approach to making white clam pizza (a la Frank Pepe's in New Haven). 90% of white clam pizzas that I've made or had at restaurants other than Pepe's are dried out and terrible. I'd love to see a Food Lab or just a good in-depth recipe for making white clam pizza.
I wanted a picture of that Hawaiian pizza.
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).