Paul Yee is a brooklyn based filmmaker and photobomber who loves cooking and eating. He also runs the Brooklyn Table supper club. He is very good at selecting ripe avocados.
@vicioustuna, I've experimented with deep frying sous vide chicken thighs and in my experience, the batter can prevent the skin from crisping, so you end up with a crispy crust insulating a limp piece of skin. Maybe you could achieve good results by very lightly battering? or just pan frying with a little seasoned flour or wondra and baking soda. Alternately, you could remove the skin and then batter and fry, but that would be wasting something very delicious. OR, you could remove the skin, chop it up and incorporate it into your batter.
Obviously there are a lot of traditional deep fried chicken recipes that are battered with the skin on, but i imagine the longer fry times at lower temperatures (during the first fry) help to crisp that skin underneath the batter.
Hey kenji, I often do sous vide chicken thighs and add a bunch of duck fat... A chicken thigh confit. this post makes me think I might not even need to add additional fat to get similar results. Have you experimented with that at all?
love this.... side question: is it wrong to smuggle homemade popcorn into a movie theatre??
I live around the corner from a combo taco bell KFC so obviously I'm going to add some chicken tender milanesa to my torta. maybe use biscuits instead of a bun?
did this tonight and no, you do not need to add any liquid.
Not sure what type of pressure release kenji does, but I did a natural release and everything turned out great.
what's the pretty green sauce? guasacaca?
@foodlabfollower I had a few bites of this dish, but generally needed to hurry along and pack up so the restaurant could open for service.
I did once eat a whole plate of sea urchin, razor clams, caviar, spot prawns, and chianina beef at zz's clam bar after I photographed it.
I find it helpful to make a 'loop' with the pasta dough when I'm rolling it out so you don't have to keep feeding it through the machine. Like so: http://imgur.com/hVQJImI
I like the dog pics.
Fresh Direct has Taylor Pork Roll... definitely the easiest way to get your hands on it in NYC. You can't get a whole unsliced hunk though, you have to choose between thick and thin slices. I want a pork roll egg and cheese with banana peppers right now.
I'd pick up a quail skewer from the bbq cart near spicy and tasty too!
This is a great read. I've been seriously missing your reviews and criticism, Max!
'starches are broken down into more simple sugars that do taste sweet, but the process only happens at lower temperatures, between 130 and 170°F'
Great info to know! is this true for all winter squashes? hubbards, delicata, etc.?
The ACME factory in greenpoint sells to the public at wholesale prices for a few hours every Friday morning. It's the best way for an appetizing addict like myself to get a fix on a budget.
Kang Hodong Baekjeong is coming to NYC K town soon! And ya, the slow cooking egg moat is a unique part of the experience.
Did you move plastic wrap across the country? Looks like a well worn box of stretch tite. also, these look amazing.
I have a related question Molly, my head sweats uncontrollably when I eat spicy foods. My bald head perspires enough that actual beads of sweat will occasionally run down my cheeks or into my eyes.
Is it more considerate to continue to wiping my head and face through the course of a meal or just wait until the end when I can do one large head/face dry. Love the column!
I think asafoetida is the BO-iest spice i've ever smelled.
I'd bet the MSG from the onion soup mix does wonders for approximating the Popeye's taste!
you should confit chicken in your smoked pork fat, and then deep fry. just a suggestion! It's what I would do if I had a ton of delicious pork fat.
i love yoohoo. I think it's the only beverage available in a carton, can, box, and bottle. I would argue it's best from a carton.
YES! so happy to have ideas in food here.
very excited for this! also, there's a freudian slip typo 'burger' instead of 'burner'. ;D
@aqnyus, I think those are called honeycomb cakes. They usually come in white or yellow and they dry out VERY quickly. I have fond childhood memories of hanging out in a cemetery, eating a yellow spongy thing, and burning hell notes. I've never had a good one in NYC's Chinatown.
Also, I've always had thing for those pristine sponge cakes layered with canned fruit and barely sweetened cream. That seems to be a minority opinion though.
JacktheBeanStalk, a granton edge knife supposedly helps prevent food from sticking. That would be a knife with the shallow dimples along the length. The downside of a granton is that eventually, after years of sharpening, the knife will grind down to the dimples and the edge won't be straight.
hey guy, I reference cooking issues pretty often for sous vide time/temps: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/
at the bottom it says, "there is no right and wrong, just what you like." which is an important principle to follow with sous vide cooking.