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Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

Most of the recipes originating from the Buffalo area include a bit of vinegar - presumably to really activate the baking soda. Did you consider using it?

Also, I've made sponge candy a few times, and the biggest mystery to me is how the candy sold in Buffalo is in nice, tidy squares. I've tried cutting with a sharp knife, a serrated knife, when it's still hot, etc... - and I still end up with shards. Which is OK, but if you have any suggestions for a clean cut, it would be appreciated!

Do the Hokey Pokey: How to Make Chocolate-Coated Honeycomb Candy

@bakerfaker; this has nothing to do with honey or honeycomb.

How to Make Stir-Fried Beef With Chinese Broccoli

Gai Lan is far more tasty in "beef with broccoli" than Western broccoli. Western broccoli has a bit too much "brassica" odor that I feel overwhelms the other flavors. And it's texture doesn't hold up well.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

@vegan - I have a trick for keeping the bottom crust very crispy. I melt white chocolate, and brush a thin layer across the bottom crust. Pop into the fridge to set up, then fill. It creates a moisture barrier so fruit juices don't soak through.

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

3.14.15 - comes around only once a century!
I used to have issues with your original vodka recipe - the dough was so soft it would fall apart as I transferred to the pie plate. Solved that by cutting back on the liquid a bit.

I now use your improved method, but still sneak in about 1/3 liquid in vodka form. I'm routinely told "this is the best crust I've ever had."

The only way this can be improved is if the commercial frozen pie crust folks adopt your method. It's remarkable to me how awful those are.

Why the Knish Became New York's Miss Congeniality

@Makanmata - with you with that 100%. As Jim Leff noted, Gabila's just aren't good. And while Yonah Schimmel's ARE good, they can still feel like gut bombs. Delicious, but heavy (and big). A lighter, smaller "great" knish might have taken off, but try finding one!

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

I love yuba, especially the dim sum where the pork filling is wrapped in yuba. Great idea!

How to Make Salted Dulce de Leche Brownies

Egads, I have to make this.

Step Aside, Old Chili Powder: How to Prepare Whole Dried Chilies for the Best Powder and Puree

I just made chili for the Super Bowl, and as usual, forgot to toast the chiles before rehydrating. Ugh.

How to Eat Falls Church, VA: The DC Area's Southeast Asian Food Mecca

My sister-in-law lives in Falls Church. It's the Mecca for just about all cuisines. Salvadorean, Peruvian, Asian, Indian, Middle Eastern, it goes on and on. The place is insane.

Inside New York's Cult of the Bialy

Now where can you still get an onion board or pletzel?

Traditional French Cassoulet

Made this for Christmas Eve dinner (Jewish version - Asian food tomorrow!). It was delicious, but a bit too salty. Next time, I think I'll rinse/soak the salt pork a bit. The beans didn't taste oversalted after overnight soak, so I'd leave that as is. Also, mine did not crust deeply, so I move it to bottom of oven and turned on the broiler. This did the trick, and I was able to flip the crust a few times.

The Real Deal With White Chocolate, Dessert's Delicious Underdog

Thanks - great info. I use white chocolate to coat the bottom crust on fruit pies; it seals it from the juices. My biggest problem is that white chocolate seems so much more temperamental than dark chocolate. It seizes when heated even a smidge too high, and it starts solidifying too quickly while I'm spreading it along the pie dough. Maybe one of the better brands will help.

A Cookie a Day: The Best Chocolate Chip Cookies

These ARE the best CC cookies I've ever made. One note based on my experience - if you are using a high cocoa % chocolate (I generally have bittersweet in blocks, which I flake off and chunk), ease up on the amount of chocolate a bit. The cookies can be a little too intense.

Gift Guide Spotlight: Gifts for the Geek Cook

Kitchen Blowtorch: get a Searzall

The Food Lab: The Best Way to Temper Chocolate

Sous vide water safety tip: seal chocolate in an overlength bag you can snip and reseal. Fold over the extra length and place in a second bag. Seal. Now when you're ready, slice off the top of the wet bag and pull out the perfectly dry one.

Black Garlic From 'Bar Tartine'

How about sealing in food saver and sous vide?

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

So strange that turkey legs at Disney World are such a big seller there are stories written about it, but they don't sell well in a restaurant.

The Quick and Dirty Guide to Brining Chicken or Turkey

I understand your point re adding flavorings to a brine. What about injecting? I plan to dry brine a smoked turkey, but was wondering if injecting with a maple syrup solution would add some flavor to the meat. And if so, would the solution still require salt or could I just go with aromatics?

For Extra Moist and Crisp Stuffing, Break Out the Slow Cooker

Will a few minutes on the low rack of the oven with the broiler on crisp up the op so it can go oven-to-table and still look appealing?

The Food Lab: How to Make an Herb Butter-Rubbed Spatchcocked Roast Turkey in Under 2 Hours

So, can I roast the thighs/legs per above on a baking sheet under which I simultaneously roast the skin from the sous vide breasts per your sous vide article?

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

So how about weighing down the skin with a baking sheet on which you are roasting the thighs/legs/wings? Kill 2 birds with one stone, so to speak.

The Food Lab: Roasting Turkey? Throw Out Your Roasting Pan and Reach for Your Baking Stone

If you could solve the problem of leathery skin on smoked poultry...well, you would be a bust, be a bust, be a bust in the hall of fame.

Crème Brûlée Pie

Definitely will be making this for Thanksgiving; I plan to blind bake the crust, then sous-vide the filling and chill in the bag. Spread chilled into the pie crust and brulee.

The Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey

@Kenji

Great news re the sous vide lab. On the slim chance this will be helpful, I note the following:

1. Butchering - yes, I would plan to sous vide in parts. I've had a Food Saver for many years, and you have to be extra careful when sealing butchered poultry. Any bones with sharp edges (like where rib bones separate from backbone) can easily puncture the bags.
2. Food Saver makes a pleated 11" bag. It won't hold a whole bird, obviously, but it should easily accommodate even large breasts, thighs, etc....
3. Hoping that I won't have to sous vide two completely separate batches because of temperature differences. Can one sous vide all the parts at 150, then remove the white meat, crank up the temp to 160, and finish the dark meat? That should save time.

Thanks as always.

Good Pizza near Fairmont Hotel SF

Hi. I'm going to need to ensliceafy about 70 hungry sommeliers prior to the main dinner of a wine event at the Fairmont in San Francisco.

It's to tide them over till later, but I'd like to get them something pretty good and relatively close. Delivery would be a plus. Probably 20 pies.

Any ideas?

Sort Searches?

Is there a way to sort searches? Specifically, I generally want to sort by date (when I remember an article from more or less recently but can't find it). Can't seem to do it, and I wind up going through page after page browsing search results.

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