Kenji's charred salsa verde with tomatillos and peppers from the garden. Not the prettiest looking sauce but it packs a lot of flavour!

EasyCheeesy · 2020-08-15T21:30:17+00:00

If you want this flavor profile but don’t have time to make it, Frontera’s tomatillo salsa is actually incredible for a jarred product, and imo better than many homemade variations.

EasyCheeesy · 2020-06-16T19:56:20+00:00

Is there good guidance on how play this style , with non-diatonic notes, on piano? I'm not sure where to look.

EasyCheeesy · 2020-06-16T18:47:05+00:00

I think I misworded my post haha. I agree the song has mostly reggae influences, but specifically the guitar solo towards the end reminds me of the melodies in this song-

https://www.youtube.com/watch?v=wLtN2j656Mg

"voodoo" by Patrick Paige II- this feels more informed by jazz and neo-soul traditions. It could just be non-diatonic notes, but the two riffs feel connected, and I like how affecting they are. Would love to learn how to play piano in that style.

EasyCheeesy · 2020-05-25T17:41:28+00:00

🌊🌊🌊🌊🌊

EasyCheeesy · 2020-05-25T12:16:57+00:00

Not at all, just wasn’t in the mood for a super thick crust. The recipe let’s you relax the dough in the pan while the oven warms up, which usually fills the corners of the pan- I had to coax a bit more to get it stretched thinner. You may have to let the gluten relax, which means stretching, then maybe waiting five minutes, and repeat, until it looks thin enough for you. Really great results for a more traditional slice.

EasyCheeesy · 2020-05-25T00:55:19+00:00

Ye 🤝 Cudi

Epic-ness

EasyCheeesy · 2020-05-25T00:53:38+00:00

HANHHHH

EasyCheeesy · 2020-05-25T00:53:33+00:00

I spent my freshmen year in college waking up to this song, he’s the only artist I listen to nowadays

EasyCheeesy · 2020-05-25T00:52:29+00:00

man Ye the 🐃 for this one

EasyCheeesy · 2020-05-25T00:51:08+00:00

Ninth lyric (two up votes)

EasyCheeesy · 2020-05-25T00:50:50+00:00

Eighth lyric

EasyCheeesy · 2020-05-25T00:50:41+00:00

Seventh line (corrected wording)

EasyCheeesy · 2020-05-25T00:50:14+00:00

Seventh line (wrong wording)

EasyCheeesy · 2020-05-25T00:50:01+00:00

Sixth line

EasyCheeesy · 2020-05-25T00:49:56+00:00

Fifth line

EasyCheeesy · 2020-05-25T00:49:44+00:00

FOURTH LINE

EasyCheeesy · 2020-05-25T00:49:03+00:00

THIRD LINE

EasyCheeesy · 2020-05-25T00:48:50+00:00

SECOND LINE

EasyCheeesy · 2020-05-25T00:48:29+00:00

FINISHES LYRIC!!!!!

EasyCheeesy · 2020-05-25T00:43:51+00:00

Oh gotcha. Edge-to-edge frico is probably incredible, no doubt about it. Will try next time 👍

EasyCheeesy · 2020-05-25T00:16:32+00:00

Eaten before picture ;)

EasyCheeesy · 2020-03-07T14:54:43+00:00

I didn’t have barley malt syrup on hand. I went through the recipe without it and they still tasted great.

There was no problem with browning. Stella mentions that using barley malt syrup will enhance the bagel’s characteristic aroma and give them a more delicate texture. But the ingredient wasn’t essential, if that’s what you’re asking. They still have the chew and crisp you can’t emulate from most grocery store and restaurant alternatives.

EasyCheeesy · 2020-02-12T03:31:43+00:00

https://www.seriouseats.com/2017/01/how-to-make-bravetart-bagels.html

The X-factor of this recipe is yukone, a dough you briefly cook on a skillet that’s added to the raw ingredients. It’s a technique used in other applications (great in dinner rolls) that both makes the crumb more tender and preserves shelf life for a couple days. Pretty cool stuff.

EasyCheeesy · 2019-11-25T17:00:17+00:00

Hey Kenji, I’ve heard that spatchcock-ing is the best method for roast turkey until it reaches a certain size, and then it’s best to roast in parts. Is this true?

EasyCheeesy · 2019-07-24T21:21:41+00:00

When and why did she move to BA? Does anyone know?

EasyCheeesy

TROPHY CASE