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RobC_

Gadgets: Get Wavy With the Kuhn Rikon Krinkle Knife

What's the problem with putting knives in the dishwasher, assuming their handles are not wood and are otherwise dishwasher-safe? Does the dishwasher detergent or the heat damage the blade or dull the knife? I have a suspicion this may be one of those kitchen verities that cannot withstand scrutiny, like the myth that browning meat seals in the juices.

Does Pre-Salting Make for Tougher Scrambled Eggs and Omelets?

Drunkards who have handcuffed themselves together? What interesting parties you must attend.

One Easy Base, Three Awesome Peanut Butter Ice Creams

Inasmuch as a Snickers bar defines perfection, "better than Snickers" is an impossible concept. If you can duplicate its perfection, that is as great an achievement as any human can attain. Beware of hubris, lest you meet Nemesis.

The Perfect Chicken Schnitzel

And some parmesan cheese mixed in with the bread crumbs makes for a terrific variation.

The Best Lobster Rolls in NYC

Those are things of beauty. Must eat lobster roll. Must eat lobster roll.

Taste Test: Dennis Eats All of Cricket's Cat Food

Say what now? Testing out her litter box?

Quick and Easy Turkey and Brussels Sprout Quesadillas

Damn if I didn't think the same thing, dorek. So we've got six people, Kenji's wife and him, your wife and you and my wife and me.

I fear we're fighting a losing battle on this elementary grammatical issue, when even at the highest levels of government we hear people talking about something being given "to Michelle and I." But fight it I shall, especially when it's so easy to get right: just eliminate the other person and see what sounds correct. One wouldn't talk about "a meal for I," so one shouldn't talk about a meal for somebody else and I.

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

Good advice re eating ice cream quickly. I've been doing that for quite a while now. Rarely does a pint of Cherry Garcia last more than 15 minutes.

Max, in view of the very high prices of the Carpigiani machines, what's your take on the Pacojet, which can be gotten for a mere mid-four figure price? I've been resisting the urge, but if I can justify it as a bargain alternative . . . .

Sunday Brunch: Smoked Salmon Eggs Benedict With Dill Hollandaise

I made this recipe, but instead of smoked salmon I used a hamburger, instead of dill hollandaise I used ketchup, and instead of English muffin I used a bun. I was out of eggs so I omitted the poached eggs. It was tasty, but it seemed pretty similar to other dishes I make. And it would have been improved with a side of fries. So, three stars.

In Defense of Eating Alone

The bartender-cum-server? Yikes.

Seriously Delicious Holiday Giveaway: The Baking Steel

The Food Lab: The Science of the Best Chocolate Chip Cookies

Kenji, your post recommends scooping and baking with the dough at essentially refrigerator temperature, but in your comment above to @mkindc, you seem to be considering using sous vide to bring the dough to 80°F before scooping and baking. Was 40°F your preferred temperature because of the result, or just for convenience?

Inside the Pages of 'The Photography of Modernist Cuisine'

For those of us who already have MCAH, it'd be helpful to know how many of the photographs in POMC are duplicates of those in MCAH. If anybody has this information, I hope they'll add it here.

Seriously Delicious Holiday Giveaway: The Baking Steel

A Day in the Life: Robyn Lee, Staff Photographer and Editor, A Hamburger Today

Lightroom really does make life easier. Its Develop module shares all the features of Adobe Camera Raw, and its interface is if anything slightly better than ACR. Its Library module is greatly superior to Bridge. I find that I need to take only about 15% of my images into Photoshop (mostly for panorama stitching or stack focus or content-aware fill); the remaining 85% can be dealt with in Lightroom alone.

The Food Lab: How to Make Stuffing-Flavored Potato Chips

@mnrobb It wasn't a criticism, just a humorous comment. Sorry you perceived it so harshly.

The Food Lab: How to Make Stuffing-Flavored Potato Chips

I reckon you'd wish to be a better seamster, unless this ThunderCats reverie has neutered you.

Why Have I Never Tried: Milky Way Midnight Dark

Poppycock! Bushwa! Milky Way Dark is a triumph, simultaneously sophisticated and accessible, and better than a lot of fancy-pants boxed candies. It may not achieve the perfection of a Snickers bar, but it's up there in the pantheon.

Cook the Book: 'Maximum Flavor'

always looking for new and interesting things to do with the pressure cooker

The Best Sandwich in San Francisco's Mission, Part 4: Fancy-Pants, Wacky, and "Other" Sandwiches

They all sound so good, it makes me want to just hop on BART and head for the Mission District. Oh wait . . . .

Where Do You Go for English Breakfast in NYC?

A true English breakfast experience requires that the toast be cold.

Do I Need to Use Eggs in Ice Cream (and How Many?)

100% yolks sounds pretty good. After all, yolks plus sugar and fortified wine = sabayon, and to quote the immortal words of Peter Sellers in an old TWA commercial, "Sinful, that zabaglione."

Do I Need to Use Eggs in Ice Cream (and How Many?)

So when you say the results cause you to rethink your standard vanilla bean ice cream recipe, are you saying you'd now recommend more than seven egg yolks? How many do you regard as optimal?

The Burger Lab: How To Make The Ultimate Bacon Cheeseburger

And on the side, perhaps a little bacon ice cream (made by steeping cooked bacon in hot milk and cream for 20 minutes, then straining and proceeding to make a custard ice cream base).

Hot Slaw Dogs

I love this dish, except instead of a hot dog I use cold corned beef, instead of mustard I substitute Russian dressing, and instead of a hot dog bun, I use rye bread. Also, instead of making it at home, I have it at Katz's.

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