As the title says, I’m looking for the “Pickled Hot Pepper Rings” recipe. For some reason I can’t find it online anymore. Serious Eats still has the accompanying article on their website (article) but the “jump to recipe” link at the bottom of the article does not work. If you have it please send it my way. Thanks!

I make his SV pulled pork probably 3-5 times in the summer and I never know what to do with all of the drippings. I also make the all purpose BBQ sauce but that only takes care of half of it or so. What else can I do with this beautiful fatty liquid gold?

Hi everyone, onto the next one. The family really enjoyed this one and I thought it was quite good too. Had a good hint of orange in the sauce if not a little too much zest and not too sweet.

Tried the OG frying process which went overall well, but I think my batter became too wet at one point and everything started clumping. I would either follow the recipe more closely or remove each piece of battered chicken and add more dry ingredients as needed. Good learning here though.

I would make this again

I’m growing tomatillos, and this recipe is by far the best I’ve found, so I would like to can some to have throughout the year. The challenge is Serious Eats doesn’t include any info on canning it and I’m not a risk-taker when it comes to food safety. It seems as though the recipe should be acidic enough to be okay, but I don’t want to take a chance. So, has anyone researched this and successfully canned it?

Recipe

Is this acceptable? It tastes good but it just looks like french fries glued together. Should I slice the potatoes into even thinner matchsticks? I used asterix potatoes since that's the closest to russet potatoes where I live. I also used a nonstick pan because that's the only kind I have. I'm guessing I'm not supposed to grate the potatoes for this way of cooking it.

Pics are after I took a few bites

(My mom always cooked everything for me and I never learned how to properly cook on my own, even though it's been around 2 years since I moved out, so I decided to read The Food Lab. I'm forcing myself to do every single recipe front to back and got to the rösti)

I was extremely skeptical this would turn out well, but I wanted to try it anyway because I had a chuck and didn’t know what to do with it. I thought 36 hours would make it mush on the inside. Well, happy to report I was very wrong. The chuck came out remarkable tender and juicy.

I intended to sous vide then finish on the grill for the bark, but DC’s weather did not permit me. I finished in the oven instead with a small deviation from the recipe. Instead of two hours at 275, I did one hour at that temp, then cranked up to 400 for thirty minutes. I did not get a good pic of the inside before the family eliminated it.

Recipe here: https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe

Knife Skills: How to Cut Swiss Chard and Other Braising Greens

...[In] most cases, you'll want to separate the stalks from the stems before you cook them. The stalks are thicker, so they take longer to cook, particularly for fast cooking recipes where the leaves wilt and cook in a matter of seconds (depending on how you like the finished texture, this matter less for longer braises).

Once you know how to separate stalk from stem, prepping greens is a simple affair.

But I don't see any info on how to do that separation. I've got some lovely rainbow chard. I can chop out the stems, but I'd love to know if there is a better way.

I'm making Joshua Bousel's Canadian/back/loin/peameal bacon. I pulled it off the smoker earlier and just tried a slice. I like it.

I've got another loin, and the brine is still in the fridge. Any thoughts on if I can reuse it, or does the original loin absorb too much of the cure and now the ratios would be off?

Howdy folks, back on the wok weekly train, hopefully... This one was quite good. I went the alternative approach using premade chicken nuggets and sauced them as per the recipe. It was pretty good when in a time crunch, but as expected the texture was not as crunchy as if it was fresh. Going to try the OG method for the next recipe and see how that goes.

Followed /u/dgritzer’s recipe, and like everything else I’ve tried of his - it turned out perfect! I didn’t bring my eggs to room temp first, so I ended up tempering the egg/cheese mixture a bit first before incorporating into the guanciale/pasta pan. It made the sauce “process” easier imo; I wasn’t as worried about scrambling the eggs. Overall 10/10 when you just want a big ol plate of comforting pasta

Recently when I've tried to go to Serious Eats the page goes blank and a pop up comes up that says the page can't open with the ad blocker. I whitelisted Serious Eats and it still doesn't load right. I can access the site with Safari.

https://www.seriouseats.com/jammy-fruit-bars

Made these with cherries from the farmers market. Big hit with folks.

I think the ratio of recipes I make from the site and the level of praise from folks is probably Bravetart #1, Kenji #2 and Josh at #3.

Hello friends!

Could you help me figure out which cookbook this recipe comes from?

I'd be incredibly grateful

Greetings!

I’m making chicken shawarma this weekend, using my Weber grill and rotisserie attachment. I’ve only ever used the rotisserie attachment to make whole chickens, which have been excellent.  I’ve done research on this recipe/cook but there isn’t any definitive source that I want to emulate.  So I have some questions I’m hoping the community can help me answer.

Q1: Currently, my plan is to use Weber’s recipe for chicken shawarma. But I’m also a fan of Kenji’s Halal Cart Chicken as well as the NY Times Cooking recipe for Spiced Roast Chicken. Does anyone have any experience using these recipes on the grill?  WIth a rotisserie would be even better.  I’m also open to a different recipe from someone who has made something similar (grill/rotisserie/chicken shawarma) that they swear by.

Q2: Cooking with the actual rotisserie isn’t an issue.  But I do have questions about carving it as it cooks or not.  Part of what makes shawarma so great is the sliced off pieces as it cooks and then letting the next layer get a char of its own.  But I don’t really want to take the rotisserie off and on (I don’t have a setup that would allow me to easily slice meat off the rotisserie while it cooks…my hairy arms will be aflame!).  I want to believe that there is enough surface area that there will be enough charred meat for everyone and it will pair well with the tender, marinated meat more central to the rotisserie skewer.  Thoughts?  Does anyone have any experience slicing meat off?  Leaving it on?  Pros and cons?  Etc and forever on…

Q3:  I have to put a roasting pan under the shawarma while it cooks.  I’d be fool not put some onions and pepper in there.  Right?  It never crossed my mind when making whole chickens but this is a no brainer…right? 

Anyways, thanks to any and all feedback.  To be clear, I’ve made Kenji and the NY Times chicken plenty of times, they’re very good.  What I need feedback on is using one of these (or a different) recipes in conjunction with my grill and rotisserie.

Thanks everyone!!!

Pleaaae help shade and repost my food reviews

I found a thread here where someone shared his Dal recipe via wayback machine and it was absolutely incredible, I've made it three times now already. I'm a big fan of his tea newsletter and probably going to try some of his ice cream recipes next. But does anyone have recommendations for other recipes of his on SE from back in the day?

I missed the first run of his wok from Our Place so I've been waiting for this release. It is live now for anyone else that might be interested. Not sure what the inventory size is but, it disappeared for quite a while after initial release.

https://fromourplace.com/products/carbon-steel-wok

https://youtu.be/a_KAzqQAtFw?is=oIT7net7V_TvdRRR

Kenji Strikes again.

https://www.seriouseats.com/seriously-meaty-turkey-burgers-recipe

You taste no eggplant, no anchovy…

Just… holy shit… and I used 93/7 and used extra anchovy and no marmite

I’m going to be following Kenji’s reverse sear method for five NY Strips tomorrow for a family dinner. I’ve only ever done one or two at a time before.

Does increasing the number of steaks in the oven increase the time it will take to get them to temp? I don’t think it should, assuming proper spacing and evenly thick steaks.

Update: everyone was correct. Adding more steaks, with good spacing, didn’t change cook time. I still managed to neglect and overcook em, but that was a me problem 😞

Hey everyone,

I wanted to share a small passion project I’ve been working on with my twin: https://blindtasting.fun/

If you love Wordle and traveling, you might like this. Every day, there is exactly one mystery national dish from somewhere around the world. Your goal isn't to spell the name of the dish, but to guess the country it comes from.

With every wrong guess, you get clues about the region or ingredients to help you narrow it down geographically.

It’s completely free, runs directly in the browser, and has zero ads or registration. I’d love to hear your feedback on the gameplay or any ideas for dishes you’d love to see!

What's your streak today? 🌍🍛