Am I alone in thinking that anyone who switches to a bench scraper to pick up some chopped herbs needs to buy a cheaper knife?
@Elyss - I cook a lot of cod and salmon sous vide, but only because I get them at Trader Joe's frozen. 50 minutes freezer to plate is a pretty good time considering my effort level is occasionally changing the channel...
But without the convenience of a pre-packaged frozen start, I probably wouldn't do the salmon sous vide. It doesn't really add much aside from time and steps. Salmon's pretty robust, and it cooks quickly and easily poached, baked, or grilled, all of which come out with better texture than sous vide, in my experience.
@TimmyT - In the food lab version, Kenji posted a place that ships black cod fillets from Alaska. It seems very pricey to this Boston-dweller, but I have no idea how much seafood costs in landlocked states. You can also sub in salmon, which is delicious!
Sigh. Do you people still find these "my martini is dryer than yours" comments entertaining? It must be so very, very dull to have to make them over and over again. But clearly the only alternative would be to let someone else (even womenfolk!) enjoy a drink without your input. That would be intolerable.
The thing I don't get about piled nachos is when people take the best part of the pile, the middle of the heap, where all toppings have come together in perfect harmony, and they dump a metric ton of sour cream, guacamole, and salsa on it. Oh... um... Thanks?
But if you're putting your toppings under the cheese on those individual chips, you're doing it wrong. Light cheese as a moisture barrier, hot toppings, cheese layer to help keep the toppings in place, and then drizzles of cold toppings just before serving. You can even start to overlap your chips a bit, achieving a happy middle between gargantuan piles and anemic single layer plates.
A recipe from Eastern Europe that includes potatoes and paprika, and you're upset that someone added Asian ingredients to boost certain flavors? Haha, ok.
@hodge Buffalo Trace is a distillery that makes a number of products. I'm not sure what you think they're guilty of? That's kind of like saying Ford's trying to put one over on us by selling F-150s AND Fusions.
If it's good, reasonably priced relative to the quality, and isn't made in some weird process where they kill a bunch of baby seals while burning a rainforest, why exactly do people care about all of this "craft" or "small batch" nonsense? Isn't that putting the cart before the horse?
I think the people you people know are not the people people mean when they tell people what most people know, but I don't know, you know?
@AndroidUser. If you're so incensed by these fraudulent practices, you clearly think they are serious. Don't you think you should take all of 5 minutes poking around on their site before you claim that they're a bunch of hucksters?
2 seconds on their site: "At Mad River Distillers, we take this one step further. Our rye whiskey is carefully distilled from only local and regional organic rye and rye malt using our German still to bring out delicate nuances that you are probably unfamiliar with when drinking rye. Pepper, yes, but also an earthiness, hints of walnut, berry and tropical spice."
That is pretty unequivocal.
You were so close to an honorary New England card. Then... "in nearby Northampton, MA". Say what?
@arbeck - It took me less than a minute on Woodinville's site to find their Distiller's Journal, where the top post is from January 2015. It's about being ready to bottle the whiskey they've been aging since 2010. Which is more than 4 years ago.
Can I keep using my cheapo capped squirt bottle if it's refilled frequently from a massive tin and kept in a dark, cool cabinet with a loving family of oils, salts and spices?
Also, does any of this apply to neutral oils, or is it strictly an olive oil thing?
Isn't the traditional form basically fries topped with fresh curds and a chicken or chicken/veal-mix veloute? Seems harder to balance with an all-beef gravy.
I am a strong supporter of team grated cheese. Slices are for suckas!
I butter and fry the "inside" of both slices, construct my sandwich using grated cheese, then fry one "outside", flip, and repeat.
Grated cheese melts faster, so you can jack up the heat. This gets the sandwich in your face faster. Plus you can mix up your cheeses more evenly, so the sandwich is melty, gooey, stringy, and/or funky throughout. Lastly, I find it easier to get the right amount of cheese to "accidentally" fall over the bread to make super crispy edges.
Some guidelines on when it is ok to be offended by a flip or sarcastic internet headline:
1) Is it making light of a really serious situation or event?
No? You're the problem here, Mr. Humorless scold.
Yes? Hmm, let's be sure;
2) Really, it's serious? Are they making fun of someone's suffering or death?
Yes! OK, screw them, you can be offended.
No? I'm pretty sure the problem is YOU, but let's be on the safe side;
3) Is the headline bigoted, despite being about some insignificant subject?
Yes! WTF, right? Why would they even do that. Go ahead, be offended
No? You're a terrible person and I hate you. Get off the internet.
Let's be honest. The first thing I would do is try to get the coldest thing I can find so I could stick the thermopen in and know just how cold it actually is.
The second thing I would do is fry something in really hot oil. But I'm an adult now, so I'm not dumb enough to do it right after the cold reading. Lesson learned!
Either way, I think the colors all sound nice, so um, red?
Also, what is this chocolate nonsense? Did you run out of Autocrat coffee syrup?
Unless you're from shared frozen custard and "bubbler" territory, you can shut right the heck up about New England and frozen dessert concoctions. I laugh at your non-chewy ice cream and weak "milkshakes"!
Shame on you.
This is so far beyond "none of your business". The letter writer should bring this scenario up with one person-- a therapist, who I hope they are already seeing to work through their issues with food.
Dad is a cheese-only purist. Unless you count the giant meatball and garlic bread from our local mom and poop pasta/pizza joint. I'm not sure he separates them on the plate, and I've definitely seen a meatball eaten via pizza-shovel on more than one occasion.
@badseed1980 - The only Clam Box worth mentioning is in Ipswich.
I suspect Kenji knew he was writing this article when he decided to ship out to the Left Coast. His nod to a SOUTH Shore clam shack as the best in the world may have earned him a contract on his life. Seriously. They do not mess around about clams on the No-ath Sho-ah.
Stuffies are another story. For the real deal you need to be in RI or Southeast MA. You know you can get a good one if a random person on the street can pronounce chourico. Hint: It ain't chore-eez-o!
I blame the difficulty of buying Spice directly from farmers on the unfair business practices of House Harkonnen.
Has anyone from Serious Eats been to Fuloon recently? It is not what it used to be. Second the Sichuan Garden in Woburn. Hit it up for dinner, when the Eastern Standard-trained bartenders are on duty.
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