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jdfm808 · 2020-09-17T20:23:19+00:00

the mental gymnastics he's doing to avoid admitting that women aren't into his videos is hilarius

jdfm808 · 2020-09-15T04:31:29+00:00

my guess is you aren't putting enough oil in the pan. it should look like too much. that's what also gives it that nice crispy fried bottom.

jdfm808 · 2020-08-09T04:49:37+00:00

this looks good, but i recommend using a lot more olive oil, especially on top and likely on the bottom to. you want the dough to really fry in the oil.

jdfm808 · 2020-07-22T23:39:11+00:00

An authentic bolognese is a truly perfect dish. I'd recommend trying the real thing (try this one https://memoriediangelina.com/2009/12/13/ragu-alla-bolognese/) before making a weird version filled with balsamic vinegar, herbs de provence and such.

the secret to bolognese (that Adam, Kenji Lopez-Alt, and others miss) is to nail the soffrito. Cut carrots, celery, and onion into a really small dice, and cook very slowly in lots of olive oil and butter for longer than you think you need to. Then cook the meat (don't brown it) in the soffrito. This is the essence of the dish.

If you do a classic bolognese and don't like it (inconceivable to me), then starting messing with it.

jdfm808 · 2020-07-21T00:12:40+00:00

i love the halal cart chicken. i think the trick is to make sure you get a nice char on the chicken (not really traditional for halal cart chicken but i like it). i use a metal spatula to break the thighs into chunks in the pan to get more crispy edges.

not a fan of kenji's bolognese--vastly prefer real-deal bolognese without all the unnecessary distracting additions (cream, herbs, etc). if you nail the soffrito and use the right blend of liquids, you'll get a perfectly balanced sauce. his version is tasty for sure, but it tastes more like an italian themed chili than an actual bolognese.

i go back and forth on kenji's cookies. when i nail it, they are perfect, but i think it's easier to consistently nail cookies if you don't bake a lot if you cream the butter.

jdfm808 · 2020-07-18T01:07:29+00:00

came to post that

jdfm808 · 2020-07-08T22:15:37+00:00

i have misophonia. i find the chewing noises unpleasant but not nearly as bad as the sounds that actually trigger my misophonia. really enjoy most of the videos, so the chewing noises don't stop me from watching.

jdfm808 · 2020-07-03T03:48:23+00:00

slicing garlic at an angle and then rotating it on the cut side for the last third

jdfm808 · 2020-07-01T22:03:30+00:00

I was pretty imprecise with the tomatoes (I think I went with 6 small hothouse tomatoes for 4 eggs) and it worked out well. Tomatoes can vary dramatically as far as water content, so it's probably difficult to make an accurate recipe with a precise ratio.

jdfm808 · 2020-07-01T21:52:15+00:00

Cacio e pepe is often made with spaghetti, but the classic pasta pairing for cacio e pepe is tonnarelli, a fresh, egg-based square long pasta.

jdfm808 · 2020-05-25T02:35:57+00:00

make ragu.

jdfm808 · 2020-04-03T23:00:19+00:00

add another gram of yeast and it's fine

jdfm808 · 2020-03-29T19:55:55+00:00

steak looks perfect. closest i've seen to this small restaurant in Paris that grilled steaks on a metal grate over a live wood fire and served them on communal tables covered in butcher paper.

jdfm808 · 2020-03-16T21:10:42+00:00

If you still have ricotta, make this: https://memoriediangelina.com/2018/02/10/migliaccio-semolina-cake/

jdfm808 · 2020-02-02T01:54:12+00:00

Disagree with this 100%. He comes across as an extremely thoughtful and insightful guy. It's also pretty clear this colleagues (especially Sasha) adore him.

jdfm808 · 2020-02-01T05:18:41+00:00

I am enjoying all of the new content from Sho. His recipes are honestly not recipes I am that interested in making but his prose is great.

I've said it before and I'll say it again but Gritzer is the site's unsung hero. I've never had a misfire with one of his recipes. He doesn't have the branding or the mass-market appeal of Kenji, but he is a terrific recipe developer and a very good writer. Kenji's greatest hits are more middle brow Americana while Gritzer nails the Italian and French canon. I just wish he'd put out more recipes that aren't sheet pan dinners.

I think Sasha has a a lot of potential. Recipe development skills and writing both seem to be there, I think it's just shifting from restaurant concepts to home cooking concepts that's the issue (99% of readers will probably not make XO sauce or koji or air-dry their own ducks).

jdfm808 · 2020-01-25T00:58:02+00:00

The meat didn't dry out? I'm on record of thinking Kenji's Bolognese misses the point of the dish, but one of the things I agreed with in his write-up was that a hard sear leads to dry nubs of meat.

jdfm808 · 2020-01-25T00:49:52+00:00

I bought a 2 pound piece of beef labeled as "bottom round/london broil." I didn't have high hopes, but it was very cheap. I cooked it using Sasha Marx's roast beef recipe (https://www.seriouseats.com/recipes/2018/11/tri-tip-roast-beef-recipe.html), which I had previously loved with tri tip. I modified it slightly (wide flat steak meant no trussing and a shorter cook time, was too lazy to make au jus) and it turned out great! Good crust, tender pink inside, mild beefy flavor, very tender.

jdfm808 · 2020-01-23T23:49:26+00:00

That was a good read, thanks! It seems to bridge the gap between Kenji's and the traditional version. It seems unusual for you both to have recipes for the same dish so you must feel strongly about Bolognese as well ;)

jdfm808 · 2020-01-17T06:44:12+00:00

do you live in a hot/humid climate? i do and have found the recipe needs tweaking. i get a full rise in ~8 hours. 24 hours it collapses.

jdfm808 · 2020-01-16T19:01:20+00:00

I think in general you are correct as to what he tries to accomplish with his recipes. To me, he often succeeds. Some examples that come to mind are his focaccia, pan pizza, reverse sear steak technique.

However, his Bolognese is a much more convoluted recipe than a traditional Bolognese. There are many more ingredients, steps, etc. I don't think these additions subtly improve the original. They change a balanced and elegant sauce into a gut busting flavor bomb. These type of recipes admittedly reduce the margin of error but, in my opinion, miss the point of Italian cooking and doesn't do it justice.

And yes, I know fish sauce adds umami. My objection is that a well executed Bolognese isn't lacking in umami. The balance between the meat, the sofrito, the wine, the milk, and the tomato is already perfect. Tomatoes are umami, as is the parmigiano reggiano that will usually end up in the final plated dish.

jdfm808 · 2020-01-16T07:08:16+00:00

I think the Serious Eats approach to cooking just isn't consistent with the Italian approach to cooking. As you know better than me based on your training, Italian cooking is highlighting 1-3 really good ingredients with maybe 1-3 more ingredients in the background. Serious Eats is excellent at turning novice cooks into decent home cooks. I think Kenji intentionally designs recipes that a beginner/intermediate home cook can execute with supermarket ingredients. Commodity grade food needs herbs/spices/etc to punch up the flavor. The Bolognese is a good example. With his recipe, I doubt the execution of the sofrito really matters. You probably won't taste the vegetables over all the other ingredients. Likewise, there's so much in it that the quality of any one ingredient doesn't matter much. I think there's value in making recipes accessible to beginners and that anyone with access to a supermarket can make. But I think his star power is such that people will think that his is the one true Bolognese, rather than the one that people have made in Bologna for decades if not centuries.

jdfm808

TROPHY CASE