@Love Po Boys I was thinking the same thing! Clover's was more like chicken-fried mushrooms than po-boy though
What do you do with the bacon after removing it to a paper towel-lined plate?
hmm. Thomas Keller's french onion soup recipe insists that the onions be caramelized over extremely low heat for like 4-5 hours. Is there any truth to that?
@Marcolo the garlic in a crockpot thing happened to me too! No idea why, though I have noticed that it's particularly bad with less-fresh garlic
It goes against everything I believe in, but the absolute easiest way to make potato leek soup is an old Alton Brown trick: instant mashed potatoes. No mashing, blending or tamis and you have complete control over the texture (though less over the taste)
Crunchy fried chicken.
salt. it's the most underrated but most important ingredient
for the pickled hot peppers, Israeli ones might work. They're available in supermarkets with larger kosher sections.
steak. blue please
scrambled eggs. made the right way
You guys need to head uptown and check out Golan Heights on 186th and Amsterdam. The place is a total dive and the food is wildly inconsistent, but when you get lucky there's truly excellent hummus, shawarma, falafel and salads.
Thanks so much everyone! I'm going to do some experiments and let you know. @boobird I would never have thought of rolling a ribeye steak, but I'm very intrigued. It might just be perfect for these.
@undtiny I've always salted and dried them carefully before searing, so I don't think that was the issue. @FatBaztard - these are expensive, fancy steaks- I doubt they're "enhanced."
@Littauer unfortunately I have neither a real SV nor a gas grill that can hit 700, but that's probably the best idea.
What I'm thinking I might do is homebrew SV, followed by blowtorch. I've seen this done to get a sear on bigger cuts, and I'm thinking it might just work. Anyone tried torching a steak?
Not all kosher turkeys are created equal.
Probably the largest kosher turkey producer, Empire, uses relatively little salt in their koshering process, and in my opinion are not noticeably salty. I've found that only kosher turkeys from smaller butcher shops which do their own koshering are particularly salty. I'm even considered brining my kosher turkey this year, which is a huge no-no according to common wisdom.
I would suggest a taste test of kosher turkeys before making blanket statements about their salt content.
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