Huh, I've always seen it pulled apart rather than sliced to preserve the long strands.
One slight correction: the wording of this article seems to imply that quickbreads were a British invention that Americans picked up later when it was actually the reverse.
So I take it I shouldn't boil my kombu all day like I have been doing for chicken stock?
Since I'm not so fond of cilantro, what dry spices would you have added with the tomatoes?
The only time I get irritated is when I want something simple but expensive taken off my dish, particularly when there's a listed upcharge on the menu to add it to another item on the menu. It's enough that I don't order burgers because I don't want to pay for the cheese I'm not eating.
For a new challenge this year, would you consider going kosher for Pessach (incl. Ashkenazic pesadik)?
I'm quite fond of using the sauce as a shakshuka base.
I don't have any good food-name puns based on Son of Saul, but I do know any dish filling that role should be made in the oven.
For the liquid seasoning, I'm quite fond of keeping a bottle of equal parts soy, fish, and Worcestershire sauce in the fridge and adding it to dishes like these.
Any ideas on how to best render this dairy-kosher/pescatarian?
On the subject of gumbo mentioned above, how do okra and file powder work as thickeners? I have both stashed away in my freezer.
For umami bombs, is it true that I should only add miso paste as the very end of cooking?
Lastly, am I the only one who always preferred to mash his carrots into his soups and stews? It produced a consistent flavour and thickened the sauce in a unique way you otherwise only see in Indian sauces.
I think it's failed to catch on because because it's insane to preheat an oven for four eggs even when you don't have to rush out the door for work.
Basically, eggs en cocotte (especially the one with duxelle) is a restaurant dish: time, resource, and labor intensive to make for a single serving but incredibly easy to make in large batches. The same could be said of most recipes that require you to switch food from one cooking medium to another (pan roasting in a restaurant kitchen is convenient because the oven is never off, but wasteful for the home cook because it means burning gas in an empty oven while the stovetop is running) or lots of components that need to be cooked separately and fresh but can be done in batches (you can just have a giant pot of each ingredient with its own cook that can be ladled from to assemble each order as it comes in a restaurant and actually have it be easier than multiple pots of the same dish, but doing that at home means using and working on every pot and pan for a tablespoon of each component). This is why you never see dishes that take a lot of individual construction and attention on restaurant menus.
My guess on the cheese order is that heat doesn't rise, hot air does. Meanwhile, hot liquids drip/flow down, so one would think that the drippings from the meat would melt the cheese.
I've always gone with cutting out and browning the larger bits of marbling (and chunks of white). They don't act like normal meat, so there's not much loss in cooking them until they shrivel up, and they render out plenty of fat in which to caramelize the vegetables.
I've always been fond of store-bought gnocci. The toughness in the center gives them a nice presence/chew that the gruel-like restaurant ones lack.
Meanwhile, stew beef just seems efficient. Cooking the scraps ensures that they get used.
Huh, my childhood experience with tongue was as that meat that was always available at the deli but never as flavorful-sounding as pastrami or corned beef and thus never on my plate.
Considering the depth of that pudding bowl, you could probably pour a serving of shakshoukha in there.
@menkey Kosher birds are brined as a part of slaughter, so salt needs tinkering.
Is there any particular reason you call for dunking the goose in boiling water rather than using kenji's pour-over method? Similarly, what would be the advantages and disadvantages of pulling the skin away from the underlying meat (as in most Asian duck recipes) versus slashing the skin (as in your recipe and most European duck recipes)? Lastly, how should I modify the recipe if I were to somehow manage to find a kosher bird?
So where the hell am I supposed to make brisket?
How does it compare to the cast iron combo of interlocking cast iron pan and saucepan? Lodge sells a three quart set for just sixty bucks.
Might want to double-check the distinction between precision and accuracy, and maybe even add a paragraph about it to the article.
I actually find American units easier to do math on. I can easily make halves, quarters, eighths, and often sixteenths without decimals. With some measurements, like length, I can even do thirds (twelve is divisible by four and three).
Given your stated tastes, you might want to try using thirded bread or rye 'n injun. The former uses roughly equal parts corn, rye, and (usually whole) wheat while the latter skips the wheat.
Of course, the presence of molasses and flour (as well as scalded milk, a mild sweetener) in the earliest version of cornbread on record, as well as the Native American preference for berries in nasump, does a pretty good job of wrecking the thesis of this article and Mr. Moss', doesn't it?
It's always odd how people refer to southern cornbread as "the original," given that the earliest surviving recipe for cornbread was written by a northerner (Amelia Simmons) and follows the proportions typically seen in northern recipes to this day. If one version is the pretender, it's not the northern.