This is the same as drawn butter, right?
I can actually see a bunch of things that could be experimented with to possibly improve a caprese salad.
The most obvious is varietals. There are about a billion basil varietals, many of them Italian in origin. Some have a similar flavor profile to common sweet basil but are stronger, sweeter, weaker, or just smaller, while others have their own unique flavours, either assertive or subtle (and then there are the crosses, like African Blue). Similarly, various olive oils have their own profiles, to say nothing of alternate oils (I tend to stock pumpkin seed instead of olive because I was raised by a hater of all things olive). Each of these will have different suit abilities to use with mozzarella and tomato, although I suppose it's enough of a matter of taste that instructing people to go looking for a particular region's olive oil just for caprese would be silly.
Next, I'd check if peeling the tomatoes or seeding the slices yields improved texture or flavour. Hell, you could even turn the skin and maybe seeds and jelly into that powder from yesterday and sprinkle it on for greater intensity.
For the mozzarella, I'm guessing that making it at home is too arduous or tricky to be worth it or reliable in yielding an advantage over even cryovac mozzarella. It would be interesting, however, to see whether the milk soak could improve even local mozzarella, either reversing the for days out hours that have passed between the producer finishing the cheese and you getting it home or making something that's even fresher than fresh.
Even more interesting would be to see how the Capri cacio cheese (caciotta?) originally used in Capri Caprese compares to the mozzarella mainland Italians bastardized the dish with.
Lastly, there's just the seasoning. Is kosher salt best, or do I want some fancy sea salt (and is there a particular sea I want, given that one can now find things like applewood-smoked Maine sea salt, which by the way tastes like swimming at a beachside barbecue)? Is ground black pepper best, or should I crack a blend of black, green, and white? Does Tellicherry pepper give me anything special? Could I use the "false peppers" most likely predominant when the Capri came up with the dish, like grains of paradise, long pepper, and the much more modern pink pepper? Capsaicin is said to have similar flavour-enhancing attributes to salt, so should I add a tiny bit of something spicy to the mix, possibly diluting a half teaspoon of chili oil into some olive oil to ensure even and imperceptible distribution?
I must be cursed, as I've had most of my attempts to fry and grill acid-set cheeses melt. Not to the point of a cheddar, but to the point that the cubes turned into little pancakes or threatened to fall through the grill grates.
Don't the soy sauce and anchovies add a lot of salt? I tend to add them, too, but it seems like they'd impart a sausage-like texture.
Any tips for those of us who don't eat pork? Fattier beef? Chicken skin?
I've had very good success breaking seitan (the multigrain stuff from Trader Joes, specifically) into individual granules (using the processor) and working that in place of breadcrumbs. I should probably grind it finer and soak it in the future, as the granules are still somewhat distinct in past versions. The few klops recipes I've found online supplement breadcrumbs with finely grated carrot and parsnip (as well as both onions and shallots), and I think tofu worked pretty well the time I used it as the non-meat portion.
Cranberries, at least in my experience, make a great alternative source of gelatin (or is it pectin?), both ground raw and cooked in the meat or made into an unsweetened sauce (nothing but cranberries, apple juice, and maybe some spices in my latest version) and worked into the loaf. Sweet cranberry sauce, of course, work great as a topping. I should try adding granny smith skins, too.
Does anyone know how the Costco/Kirkland Signature stuff is?
I'm betting the pineapple comes from the Hawaiian teriyaki tradition, which the SE guide to teriyaki noted often uses pineapple instead of mirin as the source of sweetness.
Actually, could we get a feature on making Hawaiian teriyaki at home?
Similarly, you mention that teriyaki is traditionally used on grilled fish, but there don't seem to be any recipes for that on SE. I've tried making teriyaki tuna, and just ended up making cat food (in fact, I've given up on tuna altogether because I can't get the stuff to sear before the middle goes past well done).
Huh, I was under the impression that most of the burn from a spirit came from congeners rather than the ethanol itself. Could baiju's distinctive burn have less to do with its high proof than a brewing method that produces more fusel oils? I know that Kenya Kane and Konyagi have lower proofs than most vodkas but have more burn and very distinctive noses.
My GF's currently in Hong Kong. Any suggestions on where she should go to try some or Cantonese/Hong Kongese brands that she should pick up as a souvenir/gift for me?
You even see the "true Mexican" fallacy from people moving around the US. Californians are especially obnoxious about not recognizing anything but Baja and native Californian cuisine, while Southwesterners only recognize Tejano/Tex-Mex cuisine. This is a bit of a problem when they come to Boston, which seems to mainly be home to immigrants from near the Guatemalan and Belizean borders.
I think you may have forgotten to add the price on the apple vodka.
Kind of surprised by the use of salt in the marinade, given that the dish would have been designed for kosher poultry.
Anyone have good ideas for a lemon substitute to get around my aversion to citrus? I'm somewhat fond of vinegar, but kind of get the feeling the flavor profile would be too different.
So I take it that kosher chicken negates the need for brine?
Huh, my first instinct would have been to use the richest base possible but in a smaller proportion, essentially trying to use the water in the berries to dilute the heavy cream back into half-and-half.
Similarly, I probably would have fist tried pureeing the berries to drain out all the liquid, which could then be reduced to syrup while the puree keeps its fresh flavour.
I assume all your advice holds for blueberries as well?
Does Neptune serve rolls year round? I wonder if the tough meat is just winter lobster.
The dish also bears a striking resemblance to many cornmeal recipes in American Cookery, so it may be a southernization of the north's jonnycakes, with the main adaptation of course being the region's penchant for deep frying.
I try to chew, but they're damn hard to catch once they get past the lips. Maybe it's a coordination issue on my part.
Beyond my childhood with an allergic mother and a recent adoption of kashrut, I've always had issues with food on the halfshell. All my attempts to enjoy it can be summarized as me spending a lot of money for my food to slide right through my mouth and down my throat before I had a chance to taste it. Some may find the slime factor of raw bivalves gross, but for me it's just impractical.
I wonder if almond flour, oil, or paste would make up for the flavour supposedly gained from the pits.
Among curry powders, my favorite is simba mbili.
Note the phrase "our German still" hiding in the middle of the text.
Seconding the comment that they should be bought at a dedicated place without seating or cutting implements. The place near where I grew up even made sure to keep the bagels a bit on the blonde side so they could be safely reheated upon getting home (and also acceptable to those who like their bagels blonde, as everyone else can just use the toaster oven).
My favored toppings have always been whitefish salad, capers, and hard cheddar. I made bluefish pate ounce, and that was good on a bagel but a pain to make and expensive from the store.
Meanwhile, the best type of bagel is sunflower seed, which as far as I know is only sold at Rosenfeld's in Newton.
I'm sure I've asked this before, but do I need to salt kosher steak?
I wonder if I could get an even more fluffy texture by whipping the egg whites to peaks and than folding in the yolks.
I tend to combine the pre-salting and addition of liquid by using soy sauce.
Classic Italian Jewish Cooking: Traditional Recipes and Menus by Edda Machlin is another good one.
American Cookery calls for tipping a piece of toast in the asparagus water and serving the asparagus on top of it with melted butter and finely sliced orange. Any idea what that's about?
I wonder if the bread difference is due to Americans not liking their breads sweet. Not even challah is as sweet as the breads you get at Hispanic and Portuguese groceries and bakeries.