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The Food Lab: Better Channa Masala With a World Tour of Techniques

I am fascinated by the allicin/garlic discussion in the recent posts. I see how using acid to inhibit allicin formation improves flavor. But I have heard (from "Eating on the Wild Side" by Jo Robinson mainly) that the health benefits of garlic come from the allicin. She even recommends crushing/chopping garlic and letting it sit for ~10 minutes before cooking to maximize allicin formation. So it seems like a compromise: flavor vs. purported health benefits. I guess that was just more of an observation than a question :-)

The Best Way to Make Clarified Butter

@slkinsey: That's an interesting method. I may have to try it out.

The Best Way to Make Clarified Butter

@bdcbbq: Thanks! I might try out the handkerchiefs. I have a paint strainer bag that I've used for making coconut and almond milk, but I was afraid the material was not heat safe.

The Best Way to Make Clarified Butter

I've tried using a paper coffee filter to filter my ghee, but it always clogs up very quickly. It's like once the paper becomes saturated with butterfat it will just not let anymore pass. Same for when I try to use a paper towel-lined strainer. I guess the answer is cheesecloth, but most places I see it for sale, it is expensive enough that it negates a good deal of the money-saving benefit of making ghee at home. Any great inexpensive solutions for filtering?

Also, my ghee often get mold on the bottom of the jar within a month, even when I keep it refrigerated. I know that all of the water has been boiled off since I temp the ghee, but the mold still forms. Is the jar not sterile enough or what?

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

Thanks for sharing another awesome recipe, Kenji! I now have an idea of what to do with the pork liver in my freezer. Not sure if I can track down the blood and intestine though :-)

Sorry to hear about the hemachromatosis diagnosis. Chris Kresser has some good info about it. Here's a link to his AHS (Ancestral Health Symposium) 2012 presentation. From what I understand, regular blood-letting is a pretty effective treatment that has no real side effects.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

A nice ribeye (or Delmonico) medium-rare. Nice brown crust and fat that is well on its way to being rendered. Salt and pepper only. No need for anything else.

Shrimp Ideas with not many ingredients

Shrimp salad: Mix shrimp with Greek yogurt/mayo/sour cream, dill, lemon juice, and minced onion. Salt & pepper to taste.

What should I do with this amazing broth?

How about a Mexican style chicken soup? Onion, garlic, chopped tomatoes, shredded chicken, etc. Here is a recipe from Everyday Paleo:

Holiday Giveaway: The Amazing Thermapen Thermometer

Fennel-crusted pork loin recipe that I got from here!

Chain Reaction: LongHorn Steakhouse

I think the Black and Bleu blend also has some wheat flour in it. I looked up the gluten-free items on their website and the Black and Bleu was not one of them. I called my local Longhorn to verify that that particular burger is indeed not gluten-free. Just an FYI for those out there who need to avoid gluten.

Trotters and Hocks Bo Ssam

Do you not rinse off the hocks before roasting? Seems like they would be waaay too salty if you didn't. Half a cup is a lot of salt (and sugar too).

Anyway, this looks absolutely delicious and I can't wait to try it!

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Ribeye Steak. Or a whole beef loin coated with garlic and rosemary.

Behold the Power of Pecan Oil

I agree with BeavisPeters. If it goes rancid at room temperature, it seems like a really bad idea to cook with it at all. I'm sure it's great used in dressings and dips. But if it goes bad quickly at 75F, how long does it last at 200F and up? I think there is more to consider than the smoke point. I would be very wary of cooking with any high-PUFA (polyunsaturated fatty acid) oil.

AHT Giveaway: Case of Pat LaFrieda Burgers

Freshly ground, loosely packed, cooked in a really hot cast-iron pan to medium rare. Lots of salt and pepper. Topped with onions cooked in the same pan. All topped with a fried egg.

Buying a Cast Iron Skillet On a Budget

Just wanted to add that from a health standpoint, it doesn't matter what kind of oil you use to season a pan. You are ideally totally polymerizing the oil, so it's not something you'd want to ingest anyway. If you do it right, nearly all the polymer will stick to the pan, so you won't be eating it.

All that being said, I think Lodge uses a foodgrade wax or something that might not be ideal. Check out Sheryl Canter's post and the comments. She recommends flax, but in the comments, someone makes the case for soy oil, since it has a higher iodine value (also much cheaper). If you're burning the oil into a polymer, might as well get one that does it very well and is cheap.

Weekend Cook and Tell: Lovin' Liver

I think this post titel should have been flipped to be "Liver, Lovin'" in honor of the Led Zeppelin song "Living Loving Maid (She's Just a Woman)".

Weekend Cook and Tell: Lovin' Liver

I've been planning to cook some beef liver this coming week for at least the past week (sorry if tha phrasing is confusing). I absoutely love both beef and chicken livers, though I might give a slight edge to chicken. Paired with some caramelized onions and butter/bacon....I'm starting to drool just thinking about it.

Crunch Time/Stomach Training

I fast until the big meal, whatever time that happens to be. I might undereat slightly the day before, but nothing extreme.

Do You Like Fried Oreos?

I think by "rapid omni-directional", Max meant that the heat is moving from the oil into the Oreo from all sides evenly, whereas cooking in a pan or something, the heat is only transferred to the side in contact with the pan.

The Nasty Bits: Beef Neck

Awesome. I love beef neck. I found it a few months ago at my grocery store when I was looking for a good but to make stock. They work wonderfully, and like you said, are much cheaper than the trendy oxtails. I do take the meat off of the bones when I use them for stock and it is very good.

French in a Flash: Broccoli Gratin

I made the recipe and it was good, but there was a lot of watery liquid in the bottom of the pan. I didn't measure anything so maybe I was off on some stuff, but it seems like my "creme fraiche" maybe separated. I put it in quotes beacuse it was homemade. I cultured some whipping cream with some Greek yogurt.

Anyway, it was still tasty, just wondering what I did wrong, if anything.


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