Fud = gud
When you cut up the seared steaks, do you remove any of the gristle or other bits from between the muscles? Or does it gelatinize away in the long cook? I usually trim my stew beef, probably overtrim if I'm being honest.
When you cut up the seared steaks, do you remove any gristle or nasty-looking bits from between the muscles? Or does it all gelatinize away as it cooks?
I admit I probably habitually overtrim my stew beef.
FWIW, if others are thinking of making these as a holiday cookie, these don't freeze well -- when they come out of the freezer the candy cane pieces collect moisture and become sticky. They tasted OK but were my least favorite of my assortment this year.
Vitello tonnato is fantastic. The last time I ordered it in a restaurant the waiter was surprised and said it is a "very Italian" thing to order, i.e. apparently not often ordered by Asian women. Hurr.
Thanks for the recipe -- I have a couple of cheap tenderloins in the freezer right now...
I occasionally throw wonton-making parties -- my standard is a pork/shrimp filling with a tortellini-like roll & fold that gives you the maximum floaty noodle cloud when cooked. However, we haven't managed to find a decent vegetarian wonton filling that binds into a decent ball and therefore can be used in a wonton style that isn't just a little dense packet. The recipes I've tried tend to fall apart in a sea of tofu chunks.
Would love to see SE tackle this one. Extra super bonus points for vegan...
Also, all hail the pan-fry. While I support deep-frying of many things, it's so disappointing to go to a Japanese restaurant and find out they deep-fry their gyoza. I always check with the server before ordering. (And even then there's a good chance you're getting the same gyoza you can buy from Trader Joe's...)
My husband has this faded pink plastic spatula he got at the dollar store probably fifteen years ago, and it is the only spatula he ever uses for eggs. Someday it's going to break and then he's going to be sad.
FWIW: My go-to stiff spatula these days is the Epicurean angled turner, which is light and wood-like but also dishwasher safe. I also use this Zyliss a lot, but it's too flexible for breaking up ground meats.
Please let us know when you perform similar research on the Peninsula/South Bay. :)
(I'm not a New York native, but my go-to is Giovanni's in Sunnyvale. There are adherents of A Slice of New York in Sunnyvale/Santa Clara as well, but the last time I got a slice there it was snowed under by kinda-rubbery cheese.)
I actually find it kind of meditative to break up chunks of browning meat with a stiff wooden spatula. Break up a few chunks, leave to develop brown seared bits, break some more.
I've had occasional problems finding the proper stiff wooden spatula for the job, of course.
Welcome to the West Coast, Kenji -- I am glad that we'll be seeing food brand recommendations that I can actually get ahold of. :)
(Oh, East Coast-based food blogs and magazines, you and your "Pepperidge Farm loaf"...)
The "Every week" threw me until I read "extrovert." I could see a monthly gathering, though.
Interesting -- my go-to chocolate cookie uses dutch process cocoa and baking soda. The cookies come out pretty flat but are quite addictive, particularly since I use Callebaut or Cacao Barry cocoa powder and that stuff's way darker/more flavorful than Droste.
Martha Stewart's Double Chocolate Chunk Cookies
Here I sit in Silicon Valley at a company that does not have a cafeteria, upscale locavore or no. Alas.
The Apple cafes do pretty well too, though they're not free (they are subsidized). Which means my husband and I have a variation of this conversation regularly:
Him: For lunch today I had seared halibut with beurre blanc and a mushroom-farro pilaf.
Me: Yeah, I had Taco Bell. You suck.
Oho. Might one assemble this in advance and finish it off at one's relatives' house?
The only sauce you really need is straight honey. Unfortunately, not all fast food locations offer it.
In re: Tamarine, for upscale Vietnamese we quite like Xanh in Mountain View, which may not be quite as refined (I haven't been to Tamarine in awhile) but is not quite as much of a schlep for San Jose folk.
Why scrape out the cookies? They make a perfectly good crumb crust if you pulverize and bake them for 15 minutes with some...oh, this is an icebox cheesecake. Never mind.
(I have never met an icebox cheesecake I actually liked.)
Krispy Kreme donuts. They get warm and gooey and collapse. I don't really like donuts as a matter of course but hot donuts with a hint of grill flavor are pretty damn tasty.
I detest raw tomatoes as well as raw onions and especially cilantro. Life would be a lot easier if I liked all three of these since every time someone orders food for a group lunch, there is a high likelihood of something being covered in one or more of these. The worst is when someone orders non-customized burritos. /tiny violins
Thought 1: I want to go to there.
Thought 2: "Outdoor park environment"? In Vegas? In the 110-degree desert? I can't see how this is at all conducive to a burger and fries pigout.
I don't think I've ever had a Combo. Looking at them just reminds me inextricably of dog treats.
Scrolled down to make sure I was not the only immature person in the house. Thank you, Internets, for validating me.
Yikes. I am firmly in the camp of "eat traditionally prepared bad-for-you food on rare occasions" rather than "try to make bad food good for you."
When in Palo Alto, seek out the burger at the Peninsula Creamery, either the one on Emerson or the one in the mall.
Usually I like to premake and freeze unbaked apple pies, which saves time on holidays (and when it's not a holiday, this lets me have a homemade pie stash).
If I'm freezing apples, with all that presumably does to the cell structure, is it worth doing the soak method?
mschlock hasn't favorited a post yet.