I made this over the weekend with husked corn and it was fabulous. I added salt, butter, a toasted ancho chile, cilantro, and lime zest to the sous vide bag. The texture was phenomenal - crisp and juicy - and the flavor really permeated everything in a way that does not happen with the usual steaming route!
I am firmly in the camp that won't buy something that can be easily made. That being said, shortcuts are appreciated. All of the syrups listed here sound great. I just started making old fashioneds using syrup from a company called Eli Mason, over in Nashville. Two parts whiskey, one part syrup, bam. Also worth considering, since making an old fashioned by hand can be tedious!
I love to make a pear skillet tart with puff pastry and caramel!
I'll say it: Antico has lost its shine. The pies are incredibly inconsistent. I'll take Varuni di Napoli any day. Awesome compilation, though - I've tried nine of them!
This thing looks awesome. as a renter (for now) with a glass-top electric stove, would I be able to use it as a griddle??
Tacos. We live down the street from a 24-hour Tex-Mex joint that has absolutely been a blessing and a curse. Also, spring rolls with shrimp. Basically anything crunchy!
Rare and juicy - and as long as the outside has that char and crust, I don't care what cut it is. (But I prefer strip or ribeye).
Anything frozen or leftovers, really. I guess if I was being honest, frozen potato latkes, naan, or mini chicken tacos from Trader Joe's. I buy them just for late-night cravings!
I've been making them per Kenji's adage: salt early, flip often. My steaks have been coming out wonderfully.
High-quality olive oil, as a finishing touch, can never be overlooked. Also a fried egg - it makes anything better.
Agedashi tofu. When done right, it's just so perfect. The crunch of fried batter, the silky tofu melting in your mouth, the contrast of sweet sauce and scallions and maybe some mushrooms... oh man, I need some.
I'm trying to decide what to do for Christmas dinner and all I can think is that my dog is about the same size as that pig and she might be incredibly confused by this while ordeal.
My most inventive side dish? Hmm... probably ruining Italian egg-drop soup (Straciatella) and calling it a custard...
They are pretty damn good! I'm a fan whenever I find them on Saturday's Piedmont Park market, or on Sunday at Grant Park.
Ramen Week is making me very, very, very hungry for ramen. Now that the weather is cooling off, I'm hoping to try making it this weekend. I never would have braved it without this guide. Thanks, Kenji! I really appreciate your work!
I live in Atlanta, so I'd have to say soul food and Coca Cola define this place. All of the classic joints serve fried chicken, chicken-fried steak, and approximately seven thousand delicious and calorie-laden sides.
Whiskey and ginger ale would make an incredible ice cream!
@Kenji: Do I need a really nice kettle grill for this? Could it be something like http://www.target.com/p/weber-22-5-one-touch-gold-grill-assorted-colors/-/A-14382189#prodSlot=medium_1_33
This is awesome. I have been meaning to purchase a Big Green Egg and Kettle Pizza insert for quite some time. The baking steel has already revolutionized my pies, when I'm not skillet-broiling, that is. Now that spring has sprung, I need no more motivation to pull the trigger on this thing.
A romantic meal is not spent in front of the TV. Maybe there are candles. A prime rib would definitely add to the romance.
Mayonnaise, and not because I can't make it, but because sometimes it comes out perfectly and other times my effort dead-ends in a kitchen strewn with greasy bowls, curdled yolk-oil sludge, and tears.
@berzerkeley : Thank you for that :) As someone who works in immunology research, that cracked me up.
Looks good and I'm putting this on my must-make-soon list! But re: your complaint... after cooking, wouldn't eight ounces of dried pasta cook into a much greater volume then 8 oz of fresh pasta? Since fresh pasta is heavier, I'd imagine that amount after cooking wouldn't overwhelm the soup. I don't know if I'm explaining my thought correctly. Just trying to think of ways to successfully incorporate fresh pasta into the dish, because I love it!
I drive by there all the time on my way to ethnic grub on BuHi. Going to have to stop in ASAP.
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