29, been cooking for a few years now with my GF. Can't get enough time to make everything I'd like, but I love reading about it. Especially enjoy the Food Lab.
Made these last night and they were fantastic, but messy to make. Next time I'll cut off the tops, scoop out the seeds, stuff with cheese and then slice into rings.
I also ended up only using about half of all the ingredients for 1lb of jalapenos, so I'll be cutting back on that as well. On the plus side, now I've got extra cream cheese stuffing to make another batch.
@Double_J, check out the actual recipe page. http://www.seriouseats.com/recipes/2016/02/creamy-shrimp-dip-recipe.html
I'm definitely making this on Sunday.
I'd be curious to know the difference between the batters for these light and fluffy rings, versus the ones that have a kind of thin, bread-crumby coating. I like those more, but I guess I could eat these :)
So amazing, Kenji, congrats. I didn't expect it to be such a tome; this thing weighs 50 pounds for sure. I'm surprised in the best way possible, of course.
sidenote: My wife and I call our ATK book The Bible, as in, "how do you make potato salad? I don't know, check The Bible." When this showed up today, I said, "Looks like we've got a new Bible." Haha, and this is the King James (Kenji) Edition. Damn that's good.
bit of a story -
A couple years back, I started a low-carb diet. I found a "recipe" for low-carb ice cream, which was really just an ingredients list. My first batch was terrible; hard and icy and nearly inedible. I thought, "Serious Eats must have some ice cream recipes" and sure enough, Max, your genius was waiting for me. My next batch was worlds away from the first, and soon, following your advice, my ice cream was top-freezer-shelf.
You can bet I'll be coming back to your articles on ice cream over and over and over again, and I expect some guest posts in the future. Good luck on your future endeavours.
A timely article for me, I just bought some shrimp to make Gritzer's shrimp scampi:
I didn't pay much attention to the shrimp this time around, but you can bet I'll remake it soon for a comparison with a higher quality product. Thanks SE.
But how do you get such a perfect slice when you cut into the pie?!?!
I'm going to take some notes from Kenji's cheese sauce recipe (for burgers and fries) and try this again with the following changes:
- toss the cheese and corn starch together first before adding the other ingredients.
- sub out the cream for evaporated milk.
I'll let you know how it goes.
Whats this? A Food Lab-esque post from someone other than Kenji? Hooray!!
I made this last night and my sauce was clumpy (albeit delicious). Same thing happens with my ATK cacio e pepe. What can I do to make sure it's super creamy?! I was thinking of using a food processor and pouring the pasta water through the feed tube while it's running? I'm also using a microplane for grating the cheese, maybe that's too fine? Any thoughts? Help me Obi-Wan Kenji, you're my only hope!
In-n-Out has a great vanilla milkshake, in my opinion. It also hits that great consistency where you can use straw or spoon to enjoy.
@galnoir, I do the parchment method like elangomatt suggested as well. Flour the parchment and build the pizza on it. Once it's been in the oven for about 2 minutes I lift the dough and slide it out. Couldn't be simpler.
@banannap, That's a good idea with the cooling rack! I always go straight to a cutting board as well and wonder about getting a crispier crust. I always just figured I wasn't getting it hot enough or thin enough. Definitely going to try that next time!
Max, can you elaborate on the role of vodka in the ice cream? Is there an alcoholic bite in the finished product?
I've only heard them called 7-Layer Bars, but Magic Bars sounds so much cooler!
For those of us that were asking Kenji try the paleo diet, let's not forget that this gorgeous pork chop is as paleo as it gets! Can't wait to try this one!
I've been looking for a simple and straight-forward post about beer for a while now, and this one hits the nail on the foamy, delicious head. Thanks, Mike.
"Sushi Seki's sake sommelier Yasuyuki Suzuki"
It took me four and a half minutes to read this.
What if I want a whiskey with 1 ice cube? I know most bars don't carry the specialty ice balls or large perfect cubes that I've seen, but I guess I'll just ask for a "whiskey on the rock."
As someone who has not been to Canada nor tried poutine, I have a couple of questions:
- Am I pronouncing it correctly? Poo-teen?
- Is it eaten with a fork or the fingers?
- Is it eaten as an entree or a side? Follow-up: Is there something generally served with it?
Regardless of the answers, I'm definitely picking some up on my next TJs run.
Kenji, are you sure it's only 2 pounds of potatoes? Although I'm not great with a mandoline, even a (rectangular) 2-quart dish wasn't small enough to keep everything standing up. I'm guessing a 3-quart round casserole dish is deeper than its rectangular counterpart, and thus smaller, plus the curves help. Take it from me, don't try this in a rectangular dish! Maybe a loaf pan would work...
Doin' this. Thanks, Kenji!
I've recently taken to making ice cream and I love it! However, I've noticed that in order to get my ice cream scoop-able, I need to let it sit on the counter for at least 20 minutes! With most store-bought ice cream, it's scoop-able in 5. Am I doing something wrong?
(I haven't yet tried letting the base chill overnight in the fridge, so that'll happen in the next batch. Maybe that will help?)
Anyone have a recommendation for a good scotch to start with? I'm unfamiliar with scotch, but that blood & sand sounds great.
I'm usually not a fan of peaty/smoky whiskys, just fyi; I usually drink Jameson or Maker's Mark.
It would be nice to see a basic recipe for each drink.
I like that you can butterfly chickens with no mental involvement. One of these days I'll get there.
btw: Unrelated to grilling, I successfully made eggs benedict over the weekend using your techniques. I still need a little practice poaching eggs (4 for 6 ain't bad), but it was delicious and took no more than 20 minutes. So thanks, Kenji!
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