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.
To get browned flavor into the quick paprikash, I recommend using shmalts instead of oil. As it's made by rendering chicken skin, it tastes of browned meat. For even more browned flavor, add gribenes, which have been browned more evenly and effectively than any whole piece of meat or skin still attached to the chicken.
Pretty much all of my slow cooker chicken recipes and chicken soups start with stripping off the skin to put in a pan over low heat. While the skin renders, the chicken starts cooking in the slow cooker and the onions (and other aromatics) are sliced and mixed with the spices. Once the rendering is complete, most of the shmalts is drawn off for later use (I keep a jar of the stuff in the fridge), the largest gribenes are removed for immediate consumption, and the onion mixture is sautéed in the pan (and remaining smalts) to brown and dissolve the fond. The par-cooked onions (and the small gribenes mixed in) are then added to the slow cooker.
The slab pie is also a good format if you, like Fannie Farmer, think that chicken pie is the perfect contrasting accompaniment to your thanksgiving turkey.
I've found that the slow cooker is perfect for roasting pumpkins and squashes slowly. The only trick is putting a little water in there to make sure the parts of the squash directly touching the sides don't dry out and burn.
Has anyone tried the trick from some other SE article where you try to "seal" the crust using a small amount of white chocolate? How did that work out?
Any ideas on what to use instead of cream cheese for a non-dairy (fleishig) meal? In the opposite direction, how well would yoghourt (incl. Greek) or quark work?
I was going to ask the same as kriklaf, but over the issue of fleishig meals. Would shmaltz work?
Also, is the sugar necessary to the dough coming together, of can I just cut it for meat pies?
Do you think the dough attachment (or whatever the dull plastic blade is supposed to be) on a food processor would make a good compromise between blades and pestle?
There actually are some uses for fish entrails. The sounds (swim bladders), for example, are both fried and used as sausage casing in traditional New England cookery.
So I guess Kenji is the modern Fannie Farmer (whose most famous work includes sections on the elemental content of the human body and what fire is).
One trick I've learned that should also get a bit more evenly distributed anchovy flavour: the oil used in canning both anchovies and tuna is generally of surprisingly high quality and can be used in a dressing or even home made mayo.
Is there any particular reason you went with plain salt instead of more soy, and went with orange instead of pineapple or papaya? Did the meat get too soft?
ellebi raises some interesting issues. How much does bread varietal influence how the salad should be made, and would a light stale (a little past perfect, or left uncovered in the morning rather than for several days) produce better results than a full stale?
Didn't you guys do a recipe for a head-on fish for Chinese New Years a year or two back? Given the symbolic overlap, you might want to add it to the list.
" I used my exact deconstructed McDonald's Big Mac sauce recipe with its ketchup, mustard, and relish base, adding just a small dollop of ketchup to it to capture a bit of that Whopper essence"
Not sure what you meant to say there, but I think it's not what you wrote.
Some premium coal grills (like the Weber One-Touch Gold 22.5-inch Charcoal Grill, which I saw featured on Cook's Illustrated) have gas ignition systems. How well do those work, and would they make a difference in the convenience comparison?
Also, it's quite easy to get smoke from a gas grill. All you have to do is never clean the inside of the walls.
I also love all the people proclaiming that gas is wetter because burning produces water vapor. How does one get to adulthood without knowing that charcoal produces heat by burning?
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.