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Does anyone know why lamb often has those blue spots on the outside when it's raw (see the photo of the leg just after tying)? It sort of resembles ink, although I'm sure it's something else.
@Scott569, good idea, I should have thought of that - thanks!
I'm definitely not arguing that freshly ground pepper is the best. But my thing is, I use a lot of Cook's Illustrated recipes, and they tend to specify the amount of salt and pepper in partial-teaspoon increments. I appreciate this, being a perpetual self-doubter; but if you're using a pepper mill, it's hard to measure a quarter-teaspoon of ground pepper, especially if you try to avoid waste. I don't really expect much sympathy on this point (I'm sure most people just grind pepper to taste), but if anyone has a tip for such measuring, I'd be happy to hear it.
Agreed - don't understand any hate for this article. I personally prefer my cooked eggs at the 160-degree stage - for some reason I don't like the taste of not-cooked yolks, I know, I'm nuts - but love the photos and the science.
and ... now I have a feeling everyone is going to crack up when they get to my last sentence.
As a dark-meat-avoider, let me try to explain. It's all the tendons and connective tissue. Tendons and connective tissue are GROSS. Yeah, there's a giant tendon in the breast tenderloin, but it's easy to avoid and it's only one. Dark meat tastes fine, but I just can't deal with trying to cut away all the gross stuff and then still accidentally getting some in my mouth and then trying not to vomit as I gingerly chew and try to swallow whole so that I don't have to engage with the tendons. Seriously, we're not weirdos.
Is there a good recipe for holiday green beans that does not include either bacon or mushrooms? My sister is vegetarian and my husband hates mushrooms.
"First, I tried to find a volunteer mom who would be willing to test the Ice Huggy with her kids."
Did you think of trying to find a volunteer dad who would be willing? Or do men not have children?
Why can't you just roll out the dough to the final size? What does the stretching and knuckle-draping do differently? Just curious.
What are those shoes? Love them!
Just my $0.02: I can't stand the flavor of white-meat chicken or turkey cooked to any less than 160 degrees. Yes, it's moist, but to me it just tastes off and vile. Obviously not everyone will agree with this, but if you know what you like, I imagine the recipe would still work if you cooked the turkey longer as the first commenter suggests. Of course, probably no one needs me to tell them this.
If I'm reading the recipe right, you're supposed to add the rice and lentils and cook for ten minutes. The rice won't be cooked in that length of time, let alone the lentils. Am I missing something? It looks good otherwise.
where's step 3?
So wait, do you chop up the chocolate and then sprinkle it in step 3? How finely should you chop it?
Eating smelly food in public, indoors, is rude unless you're in a space specifically designated for eating. It's inconsiderate.
If some of your family are sausagephobes, is the recipe OK if you just leave out the sausage, or is there an additional tweak you'd recommend in that case?
Help, what is step 3? This sounds awesome and I want to make it for Xmas, but I never try out new dishes on guests, so I will have to test it beforehand.
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