Wait wait wait...you allow visitors into the Serious Eats inner sanctum? I'll remember that the next time I'm in NYC.
@dorek: I live in San Antonio, TX. There's plenty of Asian markets here, but I have yet to find dried scallops. Dried shrimp and anchovies are about all they have. It's a shame, because I really want to make an ace XO sauce.
How do they season the chicken hearts? I have a thing for them after some Brazilian co-workers introduced me to them at a house party.
@theotherworldly - That episode with the artisanal doughnuts was voiced by Fred Armisen and Carrie Brownstein of Portlandia, the sketch TV show about the other weird city in the US, Portland OR. Really, Portland is weirder than Austin, since you have far too much of the retrograde conservatism of Texas to temper Austin's weirdness. Credentials: 30+ year Eugene/Springfield, Oregon resident, 6+ year San Antonio, Texas resident.
Forget "trashy style". The new hotness is "hillbilly style", where they up the ante with some chorizo AND queso.
I know licensing yadda yadda, but this REALLY needed to be accompanied by Beastie Boys's "Egg Man". Sometimes hard-boiled, sometimes runny, comes from a chicken not a bunny, dummy!
Put me in the both video and text category. Sometimes the video is too long for my limited attention span. Sometimes the video is superfluous to a simple technique. Text is always useful.
But that said, loved this video. Gonna have to try this. The best luck I've had with poached eggs to date was the instructions in David Chang's book for poaching them in the shell. It's a pain to keep a pot of water at 145F when you don't have a sous vide setup, but can't argue with cracking the shell and a perfectly poached egg popping out.
If The Breakfast Club qualifies for a sandwich, then Pee-Wee's Big Adventure should've been in there for his breakfast machine.
@simon: They need the gun so they can defend themselves if the gubmint tries to come and take it away. I know, I don't get the logic either.
That, or zee Germans. (Obligatory movie reference.)
What's the dark bits with the calamari? I recognize the shishitos (ooh, those get my mouth watering...love them so much), and of course the calamari, but what else is there? Pork belly?
Will Gordon. Taking bullets for the team in style.
Pssh, think only bartenders have interesting celeb stories? I once sold a VCR to David Ogden Stiers! He returned it the next day, which I also handled.
No thanks, I think I'll just go join the line at Franklin BBQ.
I bought a bottle of Bulleit Rye once. Wasn't impressed, went back to my mainstay Old Overholt.
Why all the putting on airs? It's Two- (or Three-) Buck Chuck, not hoity-toity Charles Shaw. Pfft.
I made a beef and broccoli pizza not long ago. Used a regular tomato sauce, but the next day I put some oyster sauce and sriracha on top, and it was the bee's knees.
THANK YOU. Thought there was something wrong with me with being disinterested in the Beatles.
Picking a favorite topping is like picking my favorite child. Oh wait, that's easy, because I only have one kid. Homemade sauce and pork sausage, and a blend of white cheddar and mozzarella. Nothing fancy.
"only "home-style" if you live in a combination prison-orphanage engaged in the black-market manufacture of sodium and despair."
Oh man, I shouldn't read anything that funny at work.
Kitchen Basics is my brand. I get the salt free, because then I can salt the resulting food to my family's salt preference level (and then add some more for me, at the table). I haven't tried anything beyond the chicken or beef, though the local upscale store carries most (all?) the other varieties.
Second to nomdeplume's question - what's the best way to roast a turkey in parts? It's the other way round for me - the wife and kid love white meat, while I eat the dark. I'm considering your spatchcocked turkey recipe, or cutting the turkey into pieces if I can get some guidance.
Okay, so I'm seriously considering this method, but...
What about cutting the turkey into pieces, and roasting each separately until they come to the correct temperature? Presentation isn't a problem, and I'm more concerned with the light/dark meat being done to the correct temps.
thebarkingdog hasn't written a post yet.
Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2... More
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Fish sauce and sriracha - my favorite way to season scrambled eggs.