Great article. I have one question related to the worst turkey-cooking vessel: are there any meats that a clay pot is actually good for? I have one and I've made some nice chickens in it, but yes, at least half the skin is usually flabby. Would something like a pot roast or tenderloin do better?
I made the sauce and the chicken parm this sunday, and oh my god. Tonight will be our third and, sadly, last night of eating it for dinner. I had to relinquish one piece of chicken so my wife could bring it to a coworker for lunch, but it was worth it for somebody else to taste how amazing this dish is.
Finally some Denver coverage!
I love that Roti Roll was in the 4th comment to this thread. I could eat myself to death in that place. I'd also nominate Sal & Carmine's pizza. I know it gets a lot of love from Kenji here on SE but it's not a place that is generally known as one of the "great pizzas of NYC." A shame, because honestly it's the best pizza-by-the-slice I've ever had. I'd also throw in the Sierra Chicken sandwich at Strokos deli (near columbia college and uptown near columbia presbyterian) as well as the burgers at Jimbos burger joint (multiple locations in northern manhattan).
Peter Luger has to take it on hype-to-enjoyability factor. Also, i've never been wowed by Grimaldi's pizza.
I can't believe I'm not seeing AC Golden's "Framboise Noir" on here, nor anything from Trinity Brewing in Colorado Springs. Framboise is right up there with Sour in the Rye as one of the best sours I've ever had, and I think it is new this year.
Couple of quick things. First, in addition to the great high-end wood and coal oven pizza places mentioned, Denver also has a first-rate pizza chain serving thin, crispy-crust pizza in the New York style: Anthony's pizza and pasta. As a born-and-raised New Yorker, this is the only place where I can get my fix for a proper slice. Does Seattle have anything comparable? I have never been to Seattle so I honestly don't know, but if not, I think Denver needs a few more points for having an honest-to-god NY style pizza chain.
Second, when it comes to sandwiches, let's not forget that Quiznos was founded in Denver.
And finally, regarding sweets, you can't overlook the fact that Denver now has a Voodoo Doughnuts (and several Dunkin' Donuts locations for that matter), and the excellent D-Bar, whose chef, Keegan Gerhard, is a regular on the Food Network.
I'd probably put it in my drawer next to the one that my sister just gave me for Christmas!! (Note: Please, I still want a second thermapen, seriously)
As a former New Yorker, I love seeing coverage of my old town on SE. I always have plenty of places to check out when I return to visit. However, as a current Denverite, i am saddened by how thin the coverage of my new city is on SE. It's got tons of amazing restaurants! As for Cherry Cricket, I like it. However, I would put My Brother's Bar just one step above it. Their bison burger is quite good.
I actually do eat out at restaurants fairly often. SE- do you guys accept freelance submissions?
Render unto Cesar that which is salad.
New Glarus' Strawberry Rhubarb was fantastic, and I also tried a watermelon wheat beer that surprised me, although i can't remember where it was from.
Am I missing something or are the "dinner tonight" posts only showing up once a week? I love these posts, they have been a source of weeknight dinners for me for many years. Why only one a week now?
I have to say I'm quite partial to Jimbos burgers. There's one on 163rd and Amsterdam. Just a quality griddled burger with all the fixings, made fast and cheap. Love it.
1. American cheese and mayo on white bread for lunch.
2. Eating raw ramen noodles
3. Eating hot cocoa mix straight from the pack.
Love this video format! Great job Kenji and everybody else!
"their standard trick is to simply remove a couple stitches from a tortilla, wait for the burrito to flop open, and call it a taco." This made me laugh pretty hard.
I too am consistently frustrated by how all of Taco Bell's menu offerings are just different permutations of the same 7 or 8 ingredients. Even more frustrating is that for a place that caters to the young male demographic, they don't have anything worthy of the word "hot" on the menu. There isn't enough of their Fire sauce in the world to get a taco to the place i want it to be on the heat index. I would think that an easy marketing gimmick would be to get some legitimately hot sauce back there and make something like an "nuclear bomb-rito" that you could order at Defcon 1, 2, 3, or 4. It doesn't have to be anything more than a bog-standard burrito, maybe with a few fried jalapeno slices, and then a few squirts of this legitimately hot sauce. Super easy, and finally something to satisfy people who like to live dangerously.
Jalapeno and bacon mac and cheese that I made for a large group of friends on a cold night after skiing at Jay Peak up in Vermont back in 2007.
Bravo. Great rebuttal.
Whatever the recipe at Prince's Hot Chicken in Nashville is, that's my favorite.
This worked fantastic this weekend- and we didn't even really do the low-before-high cooking method. just salting 45 minutes before cooking resulted in the best steaks to ever come off our grill.
I'm waiting for the day we see a pizza where the bottom crust is made of fused-together disks of pepperoni, the edge of the crust is a ring of mozzarella sticks, the sauce is a tomato-cream sauce, the cheese is a four-cheese blend of mozz, parm, pecorino and provalone, and the whole thing is topped with little mini pillsbury grands biscuits, just to get some kind of bread in there.
@Kenji- Thanks for the explanation, that does make things a little easier to understand. Very interested to see the new redesign!
One of the many reasons i hate the pageview-greedy practice of making you click through a second page to get the recipe... forgetting to post a link to the second page, or putting in a bad link, both of which i have seen more than once on the site recently. Very disappointing from an otherwise high-quality site that i have come to love and rely on for recipes , inspiration, and commentary on all things food.
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