I thought the difference between scones and biscuits (besides that fact that scones are a bit sweeter) is that scone dough also contains eggs.
If I could, I would add chaufa, tacu tacu, and jalea.
Kenji, this post was very David Lebovitz-esque, meaning absolutely wonderful.
On a side note, you completely made me miss China. Xi'an is my favorite city in that great great country, and even the odd and funky aspects of the culture is something that I grew to appreciate.
No mention of falafel? That's my go-to
Couldn't you just use different combinations of desired liquids to add mouthfeel or flavor to your polenta? I usually go for half milk/half water
I would've appreciated it if this article were posted slightly later in the afternoon. Having to read this at breakfast time is plain torture.
Last December, I made it out to Arnold's in Nashville and had the best banana pudding I've ever tried. Its basically a textbook example of what the dish should be.
I'm Colombian, and the drink of choice over there is aguardiente, an anise-flavored liquor derived from sugarcane. Why anyone wants to drink this is beyond me, since I find it extremely unappetizing, but it must be up someone's alley if a whole country is dedicated to it so blindly.
Also, when I was studying abroad in China back during college, Baiju was a cheap way to get a buzz going. It was probably because we were to cheap to go for the pricer (and higher-quality) bottles, but none of my friends particularly cared for it.
I second mugs and local cookbooks. I've had an experience in different cities where the local cookbooks are extremely easy to find signed in various bookstores. Most recent examples are Hoosier Mama Pie in Chicago, Husk in Nashville, and Baked in NYC. Sure, they may be priced $10 more than they normally would on Amazon, but I feel like its worth it.
Similar to superSEARious comment, would it be possible to freeze the poppers post-breading? That way, you could make them in advance and just fry whenever you get the urge.
I spy food lab onion rings. Yes. Just yes
To me, the indicator that tells me whether the butter is browned or not is the intoxicating nutty smell. Once I get a whiff of this, I immediately take the butter off the burner.
Pickle brine fried chicken. That's so chick-fil-a inspired.
Obviously, the Queen of Christmas breads is babka.
Did you try adding some Parmesan rind before cooking it in the oven instead of adding shredded Parmesan post cooking? I feel like the rind would add a more pronounced meatiness to the sauce.
The comments on this post are evidence enough of what Tyson is trying to say. Tastes are so varied that there's no way of making everyone happy. Sadly, when it comes to restaurants, they are businesses first. They are just businesses that happen to offer food. If something won't sell, it's just not feasible to keep it.
I have one and love it. It became a game changer for me when it came to deep frying chicken. I always knew that the temperature drops when the chicken is put in the oil, but I never knew how drastic it was.
Back in Colombia, we call those "Papas Criollas." I believe you can find them in the States as Andean Potatoes. Anyway, my family just deep-fries these suckers to aid in the dehydration process much like the salted boiling would do. We then liberally salt them. The texture coming from the deep-fry plus the saltiness makes for perfect drunk food, although you have to be careful because nothing burns worse than an out-of-the-fryer potato.
I forgot to mention that this pie was at Pies n Thighs. My mistake
When I went to Brooklyn last year, I had the pleasure of sampling a smoked S'mores pie that just blew my mind.
Very impressive. I've always marveled at the wonder of a proper apple strudel, although I highly doubt that I've had anything reminiscent of what an authentic one should taste like.
Please help me with my scoring. I am avid bread maker, looking up to Peter Reindhart as my "teacher." I have grown to adopt the dutch oven method as my preferred way to cook a large artisan-style loaf, but the one aspect of bread baking that I severely need help on is scoring. Any advice would be great.
Anything with creamy polenta
Burgers. Always burgers
I'm not as fond of gummies as everyone else commenting on this article, but I think the best tummies are the sour watermelon ones. They taste so delicious in the most artificial way possible.