@engmcmuffin-
I cooked for a long time professionally and we all used this thermo:
http://www.amazon.com/Comark-Waterproof-Digital-Thermometer--58/dp/B001U59MDA/ref=sr_1_14?ie=UTF8&qid=1368749085&sr=8-14&keywords=kitchen+thermometer
It's cheap, but its probe is nice and thin, it's very quick and has a decent range. (It's not as high as the thermo pen, but as a meat thermo it's great.)
I really liked my little comark. I have a thermopen now, and its pretty great, but the comark is a nice alternative.
While this is a delicious looking recipe, this is not a sandwich, or even kind of a sandwich. It's a waffle, topped with things.
Full Disclosure: I am a Trader Joe's employee.
We just got a Provencal Rose in (at least in Southern California) that's decent for 6 bucks. I got a bottle last night because I was curious. For six bucks, it's not a bad bottle at all, and far superior to many other six dollar bottles at TJs.
I'd like to see some CSA functionality brought to Serious Eats. A user-created database of national CSAs, recommendations, weekly features and suggestions. The CSA is good for America, and not enough people know about them or know how to use them. I'm currently looking for a good one in LA. I joined Farm Fresh to You, but it ended up being too expensive.
LA is the best! So much good food, everywhere. Don't understand the "shithole" comment.
Nice to meet another member of the community!
YES. I am very very excited about this. Thank you so much!
I was at a wedding once and I saw a guy mixing sugar packets into a glass of white wine. I laughingly told the groom about it and he said, "Oh no, it gets worse: It's Splenda."
He said it was for his wife's grandmother who added Splenda to any wine without even trying it first.
Ah, god, that looks so gross.
Ugh.
The worst pizza I ever had in my life was from a Little Ceaser's in a K-Mart. It was round and the slices had no give. Like, when I grabbed one and held it up in the air, it didn't sag, even a little.
My friend gave me a Capresso last year for my birthday. It's only got one heat setting, no wrap around base and a simple, flip-up top. Ive used it every single day for our French press and I LOVE it. It's fast, easy to clean and really simple to use. Perhaps simplicity is key in an electric kettle.
Just a heads-up: There are a lot of typos and errors in the slideshow, including double pictures and weird bits of visible code.
Jesus, dude, this is Serious Eats, not reddit.
I want to see Nam Prik Pao in everything, because that's what's currently happening at my house. Nam Prik Pao and canned fish, now trending at Chez Zora.
I break your rules. I use only fresh goat cheese, and if I have it, a blend of parsley, lime juice and olive oil spread thinly on one side. I've also found vegetable oil gives me the nicest, most even and perfect browning. Like lace, with that perfect combo of crumbly and crispy texture. I love the square bread too. I get it at the Korean market and it really does make one of the best grilled cheeses.
Jeeeeeeeeeeeesus that beef looks awful. So awful.
What is this Boston Pizza? I've never heard of it.
Leela at SheSimmers doesn't judge me for buying curry paste in a can. In fact, she does it too. I'll stick with her judgement.
Oh man, I usually really like the slideshows, but I hated the animations! They made me feel queasy and I used my arrow keys to get through the animated ones as soon as possible.
shoneyjoe, try walnuts instead. My dad can't afford pine nuts, so he has always used walnuts. Of course there is a difference in flavor, but I think it's still very good.
It seems like these would be great for sick people. Having something warm and thin and savory would make me feel better, whether I had a cold or flu.
This recipe has officially entered into my rotation. It's excellent. I made some modifications, as follows:
1. Can't get Chinese style roasted pork belly, but I can get it raw everywhere, so I simmer it until fully cooked and pan fry it skin-side down until crispy. Tonight I did this step in the wok which made me wonder why I didn't think of that before.
2. I add the thicker stems of the Chinese Broccoli to the wok with the pork belly to give them a head start.
Otherwise, I use this recipe as written, proportions and all. It's so good, especially with plenty of jasmine rice. Thanks for the quick meal, Leela!
All these comments are making me tired.
The website I work for has a great system. There's a little red x at the bottom of posts and when you click it, it brings down a teeny menu. The options are "hide comment just for me" or "rules violation." Then you flag spam, trolls and the like. A real person then reviews those marked comments, deletes spam and issues reprimands to trolls and such. Keeps the riff raff down.
I don't understand. I always used to buy kinder eggs complete with toys in the us. How have they been illegal?
Just one tip here, cut up kimchi only really lasts for about 6 weeks or so, so eat it fast. I make whole cabbage kimchi which lasts for around 5 or so months.
Dang, that jar isn't even korean. I can read korean, and I've made kimchi a shitload of times, but I don't know what that jar is.
Boyfriend and I are going to Orange County in September. This will be boyfriend's first visit to southern California as an adult, and I want him to try a really good fried fish taco. I've had them at Baja Fish and Rubio's, but is there somewhere better I should be taking him?
We're going to have a car and be mobile. I've also spent a large amount of time in SoCal, so I'm fairly familiar with the area.
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Recipe worked great! My oven only goes to 500, and I found it needed to go twice as long, but I had a gorgeous bottom crust and everything was really nice. I even used the pizza sauce recipe you posted. Homemade pizza is now within my reach.