@bingles, try adding shredded beets to the mix. Guarantee you won't notice the carrot discoloration after that.
I like to finish my scrambled eggs with a dollop of mayo. Eggs fried in oil, plus oil mixed with egg. Perfect.
Also, SE should throw mayo at their web dev until he figures out what CSS means. I''m not enjoying Serious Eats Tablet Edition on my desktop.
Stanley and Evil Stanley? Disappointed. They'd both be career button pushers. If you and Adri have twin boys, I really expect you to name them Good Ash and Bad Ash.
@TheSwish, thank you, that makes sense now. And yes, it went right over my head. To be fair, things in that arena move pretty quick these days; that lede might be wrong next month.
@ASmallTurnip, thank you too, that's exactly what I needed to know! Now I know what to look for and expect in my grocer's cheese case. I also gift you ten extra Internet points for using the word exegesis in a context both subtle and clever.
I noticed a distinct lack of anything describing just what Halloumi actually is. I'm made to infer from context that it's an unmelty cheese from the middle east, but what else? What does this article offer in the way of introducing this exotic ingredient to a Western audience? What does it taste like, feel like, smell like? What about this bit of "only legal in four states and DC" in the lede with zero follow-up in the article?
@tigerfan18 You heard right, but only for pans using a Teflon surface. It generally doesn't start until about 530°F, which is way too hot, as all cooking fats will be a smoking (if not burning) wreck at that temp (see here). Searing chicken I think you won't see higher than 400°F or so.
The easiest way to deal with the Whopper's topping sequence -- brace yourself -- is to hold it upside down to eat. Shocking, I know.
And Wendy's? The day I'll call them better than BK is that day they serve me a burger that doesn't taste like a mustard sandwich.
Pimento...pimento? I wanted to be all Internet-righteous about this obvious spelling gaffe, but imagine my surprise when I learned that this word has two equally valid spellings.
That said, I admit to having an uncomfortably large array of pickled things in my fridge. An entire shelf of them. But if I don't use them too often, I don't feel bad, because...hey, they're pickled. They'll keep.
Cheap and good can happen. I bought a Sunbeam gas grill for under $200 maybe 13 years ago, it was never great but it was and still is a pretty good cooker, even after I left it uncovered every winter. Guess I got lucky there.
That said, there is a creed when it comes to tools: A quality tool will only disappoint you once, when you pay for it; but a cheap tool will disappoint you every time you use it.
I'll just leave this here.
I'm so sorry.
Only a related question (/me points to aioli recipe two links away), but I've been given to understand that a proper aioli used only garlic for emulsion, with no eggs. I mean, I know why we usually do (why eggs? Because eggs!), just wondering what you think.
Macaroni salad to me has always been something best enjoyed by the cold midnight glow of the refrigerator light. I've had many variations, none especially noteworthy. This "sauce not dress" idea has some merit, I think.
Also, I must giggle that SE and Chef John both posted macaroni salad on the same day.
I think this would work fine with poached or stir-fried chicken.
I have an old Americanized Chinese cookbook that includes these instructions for poaching chicken breast for cold salad: In a saucepan, coombine chicken and broth. Cover and bring to a boil, then simmer for 15 minutes. Remove from heat and let chicken stand in broth for one hour.
IIRC the result was tender and quite juicy. These days I'd be more conscious of food safety temperatures during the standing phase.
Reminds me of cobbler and/or Dutch baby.
Just please stop calling them "baby bellas", all that does is drive the price up. One local market sells button and cremini for the same price, another sells baby bellas for 50% more. Guess where I shop....
So if I take a head of iceberg and a jar of good quality ranch, and my mealtime is me tearing off bite-size chunks of lettuce and dredging them in dressing as I stuff them into my mouth, does that make me a bad person?
I buy mass-produced supermarket plain bagels and eat them, untoasted, by tearing off bite-size pieces and swiping them in a tub of strawberry flavored cream cheese. I guess I've got it all wrong.
Pork chops for breakfast sounds great! Listen, steak and eggs is a thing, pork is a big-time breakfast meat, so chops and eggs is nothing but a natural progression.
unfortunately, it's not possible to put together several steaks into a large roast
Disagree, my wife has demonstrated formidable skill in tying a few ribeyes together to form a very passable prime rib roast.
Also, I must object to the term "well done". That level of doneness doesn't make me feel well, it makes me feel ill. There are only four levels of doneness for a good steak: rare, medium rare, medium, and ruined.
@Pintchow, the butter is the healthiest part of the egg, so I'm told.
Has anyone else finished a pan of scrambled eggs with a big dollop of mayonnaise? I don't do it much anymore, but in my youth it was nearly a standard. Eggs cooked in oil, dressed in oil mixed with egg. So elegant.
My usual technique has no name, I call them "stirred eggs". Break eggs into a buttered pan and cook as if over-easy. At the time you would turn them, stir to break everything up and mix together, continue stirring until done. Now I prefer soft-scrambled, but this method is much faster, tasty, and fewer dishes to wash.
home freezers, which maintain a temperature between 10 and 20°F
Um what? My ordinary residential freezer hovers near 0°F all day every day, and will make -12° if I ask it to (I don't because that breaks the ice maker). And I can buy dry ice at every supermarket in the county. Is there something wrong in NYC that we aren't being told?
I'll add my recommend for Kirkland, and Farmland is my favorite supermarket brand.
If you're buying bulk from the butcher counter, it's very likely that you're getting Daily's brand, and that's some of the best bacon there is.
Meta Given's Encyclopedia of Modern Cooking (1949). That's the book that truly turned me on to cooking some 30-odd years ago, and I still rummage through it when I need inspiration or a sound reference.
For those of you who say buttering the pan results in dry spots, it's because you're not using enough butter. A grilled cheese is not health food, live a little!
My favorite is American and sharp cheddar (gooey and tangy) on good sourdough. Tomato soup is a must. I like the recipe Kenji developed for Cook's Illustrated, but if I'm not down for all those steps, his 15-Minute Creamy Tomato Soup (Vegan) is quite nice (though I de-veganize it with butter and cream - remember, not health food). But Campbell's is fine too.
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