I really appreciate the effort you put into finding a quicker way to make this drool-worthy dish ... buutttt I just love the simplicity of the overnight method.
With that in mind, how much water did you use when you tried the overnight method, and did you use any aromatics then?
Any ideas for a lactose-free version?
Couple points on this from my first time trying it:
1. Putting uncovered raw shrimp in the fridge to rest and dry out for an hour will make your fridge smell like shrimp for a day or more after. Covering the shrimp during this time may alleviate this but would probably prevent the shrimp from drying out.
2. Two-and-a-half pounds of peeled and de-vined shrimp is a LOT! Easily enough to feed 6 or more people.
Could you include instructions for making this from dried chickpeas for those who already have those?
Amazeballs. Just made and this is so good. I made a half recipe and the cooking liquid / chickpeas were pretty salty, but after whisking with the tahini it was perfect. I like things a bit extra salty so if you're salt-sensitive you might want to cut back on the salt a bit for the chickpeas and then add back to taste at the end.
So basically an Irish Whiskey Floral Old Fashioned.
What kind of bread rolls are those in the picture?
How does one get to use their 401k savings before retirement without being required to pay it back in?
Regardless of the Neapolitan debate these are my observations as a local who's eaten there a few times:
The crumb of the cornicione is pretty sub par, much more dense and heavy then what most people like at places like 2 Amy's and Pupatella.
The pizzaiolos here may be a bit inexperienced, or at least a couple of them. I've seen them tear holes in the pizzas when opening them quite a few times. A bit more appalling, they just patch up the hole rather than start over with a new dough. It may be the dough and not the pizzailoso, but either way it's sad to see.
With all that said, these pizzas ain't cheap! Pretty overpriced I think when you consider the above.. but that's the nature of Logan Circle / U St corridor now.
Kenji, slight correction required in Step 4:
"Heat vegetable in a large skillet over high heat until smoking."
"Heat vegetable OIL in a large skillet over high heat until smoking."
Just last weekend I had the bacon peanut butter burger at The Abbey Burger Bistro in Baltimore's Federal Hill. Recent memory and my love for bacon & peanut butter on a burger put it at the top of my list.
Phytic acid has a strong binding affinity to important minerals such as calcium, magnesium, iron, and zinc. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be inabsorpable in the intestines. This process can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.
Food sources of Phytic Acid
Food [% minimum dry] [% maximum dry]
Sesame seeds flour 5.36 5.36
Brazilnuts 1.97 6.34
Almonds 1.35 3.22
Tofu 1.46 2.90
Linseed 2.15 2.78
Oat Meal 0.89 2.40
Beans, pinto 2.38 2.38
Soy protein concentrate 1.24 2.17
Soybeans 1.00 2.22
Corn 0.75 2.22
Peanuts 1.05 1.76
Wheat flour 0.25 1.37
Wheat 0.39 1.35
Soy beverage 1.24 1.24
Oat 0.42 1.16
Wheat germ 0.08 1.14
Whole wheat bread 0.43 1.05
Brown rice 0.84 0.99
Polished rice 0.14 0.60
Chickpeas 0.56 0.56
Lentils 0.44 0.50
One major drawback of nuts: high phytic acid content!
Phytic acid inhibits mineral absorption. This is especially bad for your teeth as the newly formed layers of dentin will be thin or poorly calcified.
Nevermind, the video had a score specifically written for it by Tommy Guerrero.
dbcurrie: Very interesting, I would have never thought of tofu when I noticed the soy note, make sense.
Embackus: That dressing looks delicious, I'll have to try it.
Also check out this link for a great article that tests and reviews quite a few knives and has some great insights.
Fair food no doubt, first thought goes to fresh cut fries with malt vinegar, kosher salt & plenty of ketchup.
I would highly recommend Victorinox knives. They are made by the same company that makes Swiss Army knives. Incredibly sharp, sturdy (full tang), and well-balanced. Also the handles are made of a composite called Fibrox which is both comfortable and durable.
I have the 3-piece set but I would recommend the 8-inch chef's knife for an all-around kitchen knife.
They don't have a big name or price tag but their quality matches that of knives 3-5 times more expensive.
@SqueezeBottle: this is a great point and something I should have considered.
I've actually made the classic before, I'm partial to Lynne Kasper's style. I thought this might be something interesting and tasty but not quite in this way...
I think the sweetness/off-taste issue stems from the additions of ketchup, worcestershire, fish sauce, and sherry vinegar.
Honestly the anise isn't really the issue.
The sauce just leaves a really sweet after taste in my mouth where I would expect a meaty-earthy flavor instead.
This may or may not be due to his recipe or the deviations I took. I think if I had actually made a compote (especially the last step where it's fried) it may have come out less sweet.
I was hoping for some tips to tone down the sweetness and accent the meaty-earthy flavors. Now I'm thinking some fresh parsley, oregano, and rosemary with a couple splashes of milk may help.
Well at the very least I have a whole bunch of flopped bolognese & a lesson learned.
Next time I'm going to go with a M. Hazan, Giuliano Bugialli, or Lynne Rossetto Kasper recipe.
Seriously though, any thoughts on some additions I can make to the current batch to turn the flavor around?
I was thinking of tweaking it with some more tomato, cream, parsley...
Hmm, good points from both of you but I was hoping to find a way to "tweak" the current batch (I have at least 2-2.5 lbs of it now).
Next time I'm going with the "official" Bologna recipe.
phishie hasn't favorited a post yet.