Nice looking sandwich, but Kenji’s kitchen kind of sucks.
Going to try this. Along with breads my pizza doughs never seem to work out like pizza places. I’ve worked at pizza places growing up and can follow a recipe well and everything else I make turns out fine but I’ve only had maybe one pizza dough recipe turn out well and that was neopolitan and then cooked on my Weber with the pizza stone and other attachment. I do think my pasts failures have been not letting the dough age enough. I usually decide the same day and then try and find same day dough recipes.
Tried out this recipe. I think given the wildfires and the smoke, I’m not supposed to be grilling these days, but, like, it’s spitting into a hurricane (RIP @Nozetradamus). Also, we have no AC, it’s hot, and we can hardly even keep the windows open because of the smoke. Thus, grilling.
Not the most glorious picture, and none of the lead up, but this shit is fantastic. I have no idea about the average heat level of a store bought harissa, so we used sambal oelek as mentioned in the recipe, but less than half as much. In my opinion, any spicier would have been too much, even if I could stand it well, but it also was too spicy for my two toddlers who can take some heat but not much. Bottom line, it’s almost certainly too hot as directed unless you love your food blazing. But, as I made it, it was really delicious.
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My local grocery store has been selling these pre-made stir fry kits where they sell you a block of tofu and a sauce packet of teriyaki or orange sauce and you just need to add vegetables. It’s kind of dumb because whipping up a stir fry sauce is pretty damn easy. Still, I have COVID brain and am extremely lazy so I’ve been eating these 1-2 times a week. Plus they pre-slice the tofu into cubes for you, which is like the best thing since sliced bread. I rate it 5 stars, great if you need something to eat in 10 minutes flat.
I think the frozen foods aisle sells pre-chopped veggies for stir fry now, so I might have an even lazier method of making dinner. Still takes eight minutes for my microwave rice cooker to cook up a bed of rice, so that is the fundamental bottleneck in how fast I can make dinner.
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I bought some Yakisoba noodle and fajita boxes in March from Costco. I’ve tried one of each and they are horrible compared to just buying fresh vegetables. Sauce is easy fo sho. They were highly recommended. meh.
Does anyone here remember Yan Can Cook on KQED in the early 80’s? I seem to recall that @Bryce remembers that jam, one of the absolute GOAT cooking shows. Mom would watch it religiously, and for some reason it entertained me as a young boy.
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“If Yan can cook, so can you.”
I remember watching episodes with my mom too.
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Yan is boss.
I made panko fried chicken breasts a couple days ago and it almost felt quaint.
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Curious if this is on anyone’s wish list.
https://twitter.com/kenjilopezalt/status/1298279344523997190
If I had a larger house/kitchen I’d consider it, but I’d probably wait for their 2nd gen to let them iron any kinks out.
On a related note we upgraded our old toaster oven to one of those Breville units with like 11 functions including air fry a few months ago. It has been a life changer - leftovers and frozen foods are much better, air frying stuff like
Zucchini is great, and it’s big enough to use as a second oven if you’re making a big meal or cooking two things at different temps. Would definitely recommend.
At the cost of $600 and a lot of counter space, I think I’ll pass for now, at least not without a lot of amazing reviews.
What the heck are these things supposed to do that I can’t currently do?
Exactly. Maybe it’s better than my oven (not hard, my oven is a piece of shit), but if it’s not opening new doors the way that sous vide cooking does, it’s hard to justify.
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iirc it’s basically more precise temperature control and advanced programming ability, plus a steam function.
I already have a steam toaster oven and I use that feature maybe a half dozen times a year, usually to reheat lasagna.
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I have already solved for that problem by eating the whole lasagna.
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This guy gets it
This guy really gets it
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I made some pickled watermelon rind a week ago and am just trying it now. I went way too hard on the spices (ground spices when you lack whole ones is possibly a questionable substitute), maybe also too much vinegar and not enough sugar. The concept is good enough that I will try again at some point.
This whole pickled rind thing is new to me. So you eat it like a pickle? Just by itself. It’s good?
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It was my first time making it, but it is a traditional southern food. The idea of using an edible part of the watermelon that is often thrown away appeals to me.
You can eat it straight or use as a condiment or in a salad. I see references to wrapping it in bacon.
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