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.
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....
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