Oh, home fries. I know a tiny little diner in nowhereville Texas that cooks home fries like we would all cook home fries if we had the time - and they get the eggs right too. It's one of a very few places that makes me contemplate a 1200-mile road trip just to get breakfast.
I just realized that I have potatoes, corn oil, butter, bacon fat, duck fat, schmaltz, and no other plans for tomorrow. Hmm. Wish me luck!
There is a marked difference between basic canned tuna, a.k.a pink paste, and even the cheapest canned solid white albacore. Drown it in mayo, onions, sweet relish...I'll still know. That might speak more to my childhood than anything, but I still loves me a tuna salad on soft white bread.
I laugh because I just bought a 3lb bag of PNW Bing cherries, and my entire plan for them is to stick them into my face hole, one by one, to eat the meats and spit the pits. This pretty much defines my idea of dessert.
I barely bother with measuring spoons outside of real baking, and I bake so very rarely. I got pretty good at the calibrated cupped-palm method I first learned by watching Justin Wilson.
My digital kitchen scale resolves to 2 grams (about 1/16 ounce), which is pretty amazing considering how little it cost.
For about $30 you can get a balance beam scale that resolves to 1/10 grain. At 7,000 grains per pound that's a resolution of 0.0065 grams. Plenty fine for anything I can imagine doing in a kitchen.
FYI the ATC episode with skewer reviews is currently on Netflix streaming S14E25. But Alton already did this test years ago, and the winner is unchanged.
Glad to see a least a couple of sub-$200 units on the list.
I paid $200 for my Sunbeam gas grill in 2002. Other than the piezo igniter (easily subbed with a $4 grill lighter) it still works fine. Aluminum shell, stainless grates, dual zone (left-right), side hob. But I'm nonplussed that both the steel frame and the burner rails remain free of rust. That was unexpected.
I like them with lace or without, sunny or over, scram creamy or fluffy, poached in water or lard...at different times. The one thing I hate is runny whites, and diners that force me to order over mid because they can't cook a proper easy. Maybe it's a sign that I should cook more often. God knows I haven't had decent hash browns for far too long.
Sadly, ramps and morels are not in my wheelhouse. Saguaro blossoms and prickly pears, though...yeah, I got that. Hatch chiles. Oh yeah.
This is why Utah is the national seat of home brewing, home distilling, and drinking alone. Can't get a decent Long Island Iced Tea at a bar, but sure as hell I can make one in my own kitchen.
Self-ejecting fillings are my bane, especially since I like a lot of mayo on my deli subs. Shredded lettuce helps a lot, it provides physical meat-to-bread stability while providing lots of space for more mayo to hide. Sometimes I just have an undressed sandwich that holds together, and dab the condiments on a bite at a time.
Betsy, I for one really appreciate this article. Among other things it gave me pause to think back on my own memories of cooking and eating with family on the holidays. Not all of those memories are nice, but it's all part of my history and it's part of how I grew up to be the kind of cook I am.
That said - turkey is easy. Brine, roast, temp, rest, carve. Here's how I learned to do it. I'll be waiting for your glowing report of success....
@secojoner, if you can get shipments from Amazon, they have several sellers of evaporated milk. It's unfortunately expensive, though, seems to start at a dollar per 240ml can and go up from there, never mind shipping. My corner grocer sells the same can for 50¢. Hmm...do I sense a market opportunity here?
What Cerril said. WTF is butter tea? It's right there in the lede, and you said nothing about it!
@marais, it depends on what you call "sour cream". Here's the ingredient list from brand "A":
Cultured Pasteurized Cream and Milk, Whey, Food Starch Modified (Corn), Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Maltodextrin, Citric Acid, Locust Bean Gum, Potassium Sorbate (as a Preservative).
And from brand "B":
Grade A cultured cream
Can you guess which one acts more like crème fraîche, which one doesn't curdle in hot applications, which one can be coaxed into becoming butter? There's nothing wrong with crème fraîche, I make it and use it often, but brand "B" is on the store shelf and in my fridge always.
It's the microwaving of bacon to which I object most. All that lovely fat lost to absorbent paper towels. An oven, a sheet pan, and one weekend hour yields plenty of bacon for the week, plus a bounty of reserved bacon fat to give all of your eggs, potatoes, and green veg the kind of love that they really deserve.
@badseed, try applying science! Oils high in monounsaturated fat (olive oil among others) generally solidify at refrigerator temperatures. You can switch to an oil high in polyunsaturated fat (corn, flaxseed, grapeseed, safflower, soybean) that will remain liquid in the fridge.
I bought my Henckels because I was tired of dealing with the shortcomings of cheap knives. I'm not a starving student, so I could afford them easily. They're stainless that don't need oiling, and they hold a keen edge for a long time so rarely need honing (not carbon-steel sharp, but see "no oiling" above).
Best of all, like no cheap knife I've ever held, my knives fit my hand like only Sweeney Todd could appreciate. Just can't beat 'em.
@whatsinseasonwithdes, I think you can get flame-broiled flavor by using...a broiler? Even the tiny oven in my RV has one.
I bought my gas grill for less than $200, twelve years and zero repairs later it still works just fine. I have a charcoal kettle too, but the convenience of gas is undeniable.
One tip, purchase a spare fuel cylinder to keep on hand, and keep it full. The inconvenience of running out of gas after the local refillers have closed? That too is undeniable.
@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.
Scott569 hasn't favorited a post yet.