I would absolutely pay a yearly fee if it meant getting the same level of content that the site used to have. I still search the Dinner Tonight tags, I still go back to the old stuff because it was the good stuff. I used to check the site hourly. Now I look at it, skimming over and hoping I'll see something that I want to read.
It doesn't happen very often. In fact, if all the old content wasn't available to me, I'd stop looking altogether, like I did with theKitchn.
All business must grow and change. But hopefully that change is for the better, change that comes after listening to readers and customers, and their needs. I keep visiting because I keep hoping that something will catch my eye. But it's been months since I used a new recipe off this site. I think the last new recipe I used was for the Khao Soi. Nothing has interested me since then.
Please, consider getting some more recipe based content, instead of round ups.
Yeah, I've been preserving all my life, and lemon juice isn't an ingredient you can just skip. It's added to make the food safe, not for funsies. Perserving isn't one of those things you can just wing. The jam may be safe to store in the fridge, but I wouldn't can it without testing it with a ph strip.
You guys all realize that nobody is going to actually judge you for the food you eat, right? I don't care for Gritzer's writing style, or....recipes, but like, you don't actually have to make the food that he suggests. Nor should it take away from your enjoyment of the food.
Cooking is mostly subjective. Maybe the best bagels are chewy and boiled and have a blistered top. That doesn't stop people from buying bagged bagels at the grocery store.
Maybe the best pasta salad is overcooked shapes mixed with cooked things. But if that's not your bag, well, who cares what this guys says?
I have always cooked my polenta in milk. After reading this, I decided to cook it in water, just to see how it would differ. The first time I used this ratio, it never thickened and I ended up with weird corn soup.
The second time, I used less water. It still took forever to thicken and the final product was, well, watery. I'll stick with my old method from now on.
The "soup" I poured into a pan and stuck in the fridge. Hopefully it will have set up enough so I can actually do something with it.
@quitecurious and @menkey, gross. You're being unnecessarily gross.
You're totally right, Botdx, as I forgot you were in my kitchen that night to see the pouch with your own eyes.
And I'm sure that you tasted the exact brand I bought and were there to try it.
I made this recipe and it didn't work. Sorry that doesn't jive with your worldview.
I don't know how to pronounce "orgeat" and I feel inadequate.
Huh. This looks extremely similar to what Jen at Use Real Butter posted about a week ago.
I own that exact copy of the settlement cookbook.
I'd also like to recommend The Family's Food, an excellent 40's primer on nutrition and cooking. It's very well written and fun to read.
What would you serve these with?
Thanks, Kenji. Maybe my husband and I will have a dumpling party one of these days.
I also love shrimp and pork combined. Kenji, I don't remember what recipe it was you posted that had a shrimp dumpling where you brine the shrimp with salt and baking soda for crunchy shrimp. Would the same work here? I could do the pork filling, put a little less in and then add a crunchy shrimp to it?
Sunny Cooks, many Korean markets sell corn syrup. I don't know how many are in Hong Kong, but you might find it there. It's called "Mul yot."
Is the magazine not coming out anymore?
This is one of my favorite dishes.
I've had Cantonese steamed eggplant which has a ground pork and long bean sauce and I love that one too.
A big plate of steamed rice and this eggplant make a wonderful meal. Also it's good in the lettuce wraps if that's your thing.
Replace the olives and pistachios with grapes and coarse sugar and you have a treat my dad made for us when I was young.
@Scott, it is to clarify that no chicken cannibals were created. Chickens are omnivorous, but factory chickens might end up with chicken bits in their feed. Hence vegetarian raised.
What would you serve this with?
What happened to Yuba the dog?
Why blasphemy. I don't get it.
Did you try this with sherry? I think sherry is one of the must have ingredients for this dish. It's nutty and complements everything so well.
I want to see more like this from nicki. She's right up there as my favorite writer on SE.
Excellent recipe. I love that I didn't have a million dishes left over too. I made this with cheap cheese and it was still great.
Can we start a Facebook campaign to bring back this series to its full glory?
I have a lot of thoughts about the comments here. First off, SoleVole is, like all of you, expressing an opinion. They are welcome to do so. People are reacting to this by calling them a troll, or suggesting that the site would be better off without their input. I've recieved the same treatment on here upon expressing dislike of an article or series. I find this baffling.
I've seen the argument that since we aren't paying for the content, we mustn't criticize. That's ridiculous. How can the site improve if the authors don't know what people want?
I've seen the argument that if you don't like something, don't read it. That's also silly, because how the hell are you suposed to know if you like the latest installment of a series you enjoy if you don't read it?
Let's say we are all a big group of people watching a movie. After the movie is over, two or three people say "man, I hated that movie!" What should the rest of the group do? Never allow them to watch another movie with that group? What happens at the next movie night? And the next?
Lastly, people are acting like serious eats can do no wrong, when in fact, they can, have and will probably continue to do so. I've not been super quiet about how unhappy I am with the site after they made all the changes, but one thing has been made clear: any comments related to my unhappiness with the site are unwelcome by the community. I keep coming back, hoping it's going to improve, but so far, I'm pretty disapointed.
This article was interesting to me, only in that I wanted to compare the method to the one posted by Nick Kindlesperger a few years back.
I think it would be good for the community here to not all throw rocks at dissenting commenters, and to recognize an actual troll when you see one.
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