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Tangy Cider Fizz

I would also like a more precise measure of brown sugar, especially since it looks like something I'll want to mix up a batch of ahead of time!

How to Make The Best Chicken Stock

Would love to see a comparison of blanching the chicken parts, dumping the water, and then cooking versus keeping the same water. I always pressure cook, and I blanch if I don't roast the chicken parts. (For roasting, I picked up a tip from Heston Blumenthal: light dusting of powdered milk amps up the browning.) I usually use the .79/lb chicken backs, but I definitely get more body and flavor out of wings.

Forget Competition-Level BBQ Tricks, These Apricot-Glazed Ribs are Easier and Better

I think it's a Weber Smokey Mountain rather than a kettle grill. Do you really get 6 racks of ribs and two chickens on a WSM at once?

Coffee Science: How to Make the Best French Press Coffee at Home

Ooh-- Aeropress next! :)

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Grill? No way. Smoker. And then it's pork butt at 225 and chicken thighs at 350.

From the Archives: Slow Roasted Leg of Lamb

It seems vaguely cannibalistic to eat lamb on Easter. Obviously, it predates Jesus, but still. The association seems odd to me.

Food Huggers Help Keep Cut Produce and Open Containers Fresh

Only round containers? Or also, say, a tin of sardines?

Easy Pressure Cooker Chicken and Chickpea Masala

I can never get quick-cooking things to turn out well in the pressure cooker, partially because I'm never sure when to start and stop the timer. I'm guessing this was slightly different because of the electric pressure cooker, but reading this recipe, I would think that the cook sequence is: "1) Cover and put over medium-high heat, 2) Once up to pressure, set timer for 15 minutes, 3) After 15 minutes, quick-release the pressure (under cold water, e.g.)." Sound about right?

Seriously Delicious Holiday Giveaway: The Baking Steel

Just doesn't get any better than spicy italian sausage. Crumbled, not sliced.

We Test the Anova, Sansaire, and Nomiku Sous-Vide Circulators

With all the delays, and now this comparison, I am having Sansaire regrets. I mean, I'm sure it'll be great, but it would have been nice to get it two months before I probably will. Such is Kickstarter, I guess. (Though I can't remember if the Anova had come down in price by the time I pledged.)

Gift Guide: For the Vegetarian Cook

vimisha, the one pictured is the 6-quart Presto, which I have, but the handle is only attached with one screw and gets loose very easily. Considering an upgrade to a Kuhn-Rikon.

Gift Guide: For the Vegetarian Cook

How about the Vedge cookbook from Rich Landau? I vaguely remember you asking for vegan resto recs on Twitter in February (but could be mistaken); did you ever make it to Vedge in Philly?

Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy

On second thought, definitely wetter than hush puppy batter. A little like watery pancake batter with potato strands in it. I think I'd wring out most of the liquid, replace with egg, probably add back in the potato starch and some flour, and take my chances.

Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy

Here comes a novel: Making these was a comedy of errors. First, I put the cranberry hemispheres in the chest freezer, not realizing that the guy from the electric company unplugged it to get to the meter the day before. Needless to say, they didn't set up until I put them in the normal freezer. (Didn't notice that the chest freezer was unplugged until a couple days later.)

Then the texture of the stuffing was all wrong. I used a baguette (bought the day before and toasted like for normal stuffing), so the crust-to-bread texture was way high. Cutting it into 3/4" cubes led to lots of hard 3/4" cubes of bread in the stuffing mix, which doesn't lend itself to molding (but is good for stuffing on its own). Going back, I would have food-processor-ed the bread cubes before mixing, or maybe not toast them. As it was, I just had to cut down the bigger chunks with a knife.

Finally, the latke mix. I had just made Max's excellent Slightly Neurotic recipe a week before, and was racked with indecision about whether to wring the liquid out here or not. Wasn't in the instructions, so I decided not to, but I ended up needing to put about 2x the flour in to get the mix to hold together around the stuffing. Led to a outer layer that was more corn-less hush puppy than latke. Not sure what I would do differently here.

So some were my mistakes and some maybe-not-my-fault. Any thoughts, Kenji?

Sauced: Five Cranberry Sauce Variations for Thanksgiving

The go-to in my house growing up was a cranberry relish: raw cranberries, orange sections (unpeeled), and ginger run through a food processor (very satisfying), plus sugar, cinnamon, etc. The stove-cooked sauces were new to me until I started having my own Thanksgivings, amazingly enough.

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

A thing of beauty. Looks like you kept the twine on all the way to the table, though. Any reason not to take it off once it gets out of the S-V bag? Will it unravel in the frying?

The Food Lab: My Favorite Brussels Sprouts Recipes

Vedge in Philly does a great shaved Brussels sprout salad with a light mustard dressing. Sear hard in a sauté pan for 4 minutes with garlic, then dress with about a 1:2 combination of whole-grain mustard and mayo (they say vegan mayo, but we all know the correct substitution to make there). It's in their cookbook.

Sous-Vide 101: Pork Belly Buns

Still waiting to get a Foodsaver (perhaps hoping in vain for a reasonably-priced home chamber vac). Think this is too long a SV-trip to risk the Ziploc-lowered-into-water method?

Han Dynasty Rocks the First Stage Then Loses Its Beat

Disappointing. I've been to the first Center City outpost (Old City) several times, and while he appetizers are the standouts, I've never had a bad (or even middling) entree. Back in the day, Han would "nudge" (i.e. berate) diners into getting the appropriate protein for each style. A few bad Yelp reviews from people who couldn't take the heat, as it were, changed all that. The spice level of the service got toned down along with the food.

Still a really good meal, both at the Old City location (which is moving to a larger space across the street), and at the University City outpost which is dangerously close to my office. I had a salt and pepper softshell crab (on special that day) that was really light, crisp, excellent. My wife and I sometimes get two appetizers, sometimes even two dan dan noodles (one with pork, one without), and split an entree.

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

In one of the Sansaire videos, Scott Heimendinger says that one can just turn the temperature dial up to set the loose whites for poached-type eggs right out of the shell without a second cooking method. Any chance of getting some experimentation doing it all with the circulator?

Eggs are definitely one of the things I'm looking forward to the most when my SA arrives.

What You Need to Know About the Communion Wafer-Topped Ghost Burger at Kuma's Corner

Or put them in a bowl and pour milk over. Christ Chex!

Open Thread: What Words Should Never Be Used to Describe Food?

Oh, I can't believe I forgot the worst one: anything to with "lip-smacking", like "lip-smackingly good". If I were king of the world, writing or saying that would be a felony (not to mention the source action itself, a capital crime).

Open Thread: What Words Should Never Be Used to Describe Food?

Anything onomatopoeic. "Munch" "slurp" (sorry, noodle lovers) "nom" "chomp/champ".

Sous-Vide 101: Double Cut Pork Chops

You're a monster for not waiting until the Sansaire ships before putting up all these SV recipes, Kenji.

JK, keep them coming.

Ask The Food Lab: How Much Liquid Should I Use When Braising?

Never really though about it, but would the ideal situation then be to put a wire rack in your Dutch oven that raises the roast out of the liquid completely?

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