I teach beginning band and strings to 4th and 5th graders in Seattle.
I love this series! Can you do one about cleaning manual pasta machines? What a pain in the ass those are!
I buy deli containers at Webstaurant Store. I bought about $70 worth of them last time we moved (2 years ago) and we still have almost every single one. Wash them well and they can be reused tons of times. Tomato/chili will discolor them, but I've found that you can even get that out with a little Magic Eraser. The only thing that really seems to wreck them is freezing with too much liquid/ice cream (then they crack).
I also love peeled garlic and Goya canned beans!
A whole article on tortas and there's only one restaurant on the list in Little Village / Pilsen? I sure wish SE would talk more about the great food on the South and West sides of the city.
Skirt steak tends to be more inexpensive at Hispanic grocery stores. Here in Pilsen it's usually about $5-$6/lb, cheaper around the Major Grilling Holidays.
This looks like such a great book!
A plate of spaghetti with too much sauce reflects my Italian-American identity. With, honestly, one of those paper cans of romano cheese.
"Standard cold brew ratios are 1 part coffee to 4.5 parts water. Rocket Fuel is a little more demanding, so 1 part coffee/chicory mix you'll use 6 times that in water." So just to clarify: make the 2:1 coffee/chicory mix and then dilute that at a ratio of 1:6?
Kenji, can you write more about Yuba and Hambone's food sometime?
I'm doing two turkeys this year: one spatchcocked per Kenji's recipe (it was a hit last year, no need to change anything!) and one grilled rolled boneless breast [with separate grilled thighs/wings/legs] following the Cook's Illustrated recipe. It's pretty similar to the Turchetta recipe, but without the curing spices and stuffing. I'm spatchcocking / rolling and salting both of them this evening... wish me luck!
I used a thermometer while frying some apple cider donuts for a "Tom Turkey" gift swap at my school! (I'm an elementary school teacher).
Do you have to do anything to the drumsticks to make the skin and flesh pull away from the ends of the legs like that? I seem to remember seeing Pepin make little incisions near the tips of chicken legs for that reason.
This is a self link, but I like to make a Fred and Ginger (http://fistfulofbasil.wordpress.com/2011/06/21/fred-ginger/), which is ginger liqueur with bourbon and lemon.
I like to drink water from my Klean Kanteen, but more often than not I reach for a Mason jar for my beverage drinking.