tag:blogger.com,1999:blog-31072921177544885522024-03-05T00:18:42.675-08:00Made in My KitchenMadeinMyKitchen is a blog about anything food, cooking, and anything kitchen related. You can find recipes, product reviews for a new kitchen gadget, how-to videos to make your favorite dish, etc. Visit us if you're a foodie, a chef, a home cook, or you just like to eat good food and are a big fan of America's Test Kitchen (ATK), Cook's Country, or Cook's Illustrated.FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3107292117754488552.post-83161948119526311882017-05-28T21:04:00.003-07:002019-11-14T07:35:16.902-08:00Making Smoked Cheese by Cold Smoking<P>
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<a alt="Different cheeses to be smoked" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIevjN-OJ85vKWGhgwikQRUga6lnRmkebRb6T1Pe7HzpU0jtzCKNyTbthCbfRAMUzIbdfgZ4J5cbdWd2q7-pr8TRm_8jL4s0LLjvR5lzp7RcXtGN9Bmegem81reo8bIgUuFMpRauyAJnJu/s1600/gouda-cheddar-pepper-jack-cheese-for-cold-smoking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Cheese for cold smoking"><img alt="Different cheeses to be smoked" border="0" data-original-height="1043" data-original-width="1600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIevjN-OJ85vKWGhgwikQRUga6lnRmkebRb6T1Pe7HzpU0jtzCKNyTbthCbfRAMUzIbdfgZ4J5cbdWd2q7-pr8TRm_8jL4s0LLjvR5lzp7RcXtGN9Bmegem81reo8bIgUuFMpRauyAJnJu/s400/gouda-cheddar-pepper-jack-cheese-for-cold-smoking.JPG" title="Cheese for cold smoking" width="475" /></a></div>
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<tr><td align="center">Different cheeses to be smoked</td></tr>
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When people think of smoked food, they think of barbecuing brisket, pork ribs, Boston butt (for pulled pork), etc. Little do people realize that you can smoke cheese as well. I don't know anyone who dislikes cheese unless you're lactose intolerant, but if you love cheese, then certainly you'll love smoked cheese. Grilled cheese sandwiches, nachos, and cheese/crackers get that much better when using smoked cheese. It's amazing how smoke can totally enhance regular cheese. You're probably wondering how you can smoke cheese without melting it. That's why you have to <i>cold</i> smoke it. Cold smoking is a technique in which you<span id='therest'> still produce smoke with very little or minimal heat. When you smoke food, you're both cooking it and adding some smoke flavor to it. With cold smoking, on the other hand, you're just adding the smoke. Cheese must be cold smoked, but you can also cold smoke nuts, salt, butter, etc.
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<a alt="Cheeses (clockwise from top-left): cheddar, Gouda, Monterey Jack, pepper jack" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzcgG3Ba8j5LuLz2tor-2FasQB4jUaPH0ktKpIy-gOQIFI1gk7AP_iayFawgd9VHZMaWL63-WiAAeuTPrFroHneBU6iazhcJ3L4wJ9eqWfGVKJ8e4fOtGURM7PtlG2WA3OkEcc0CKK_vn/s1600/gouda-cheddar-monterey-jack-cheese-for-smoking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheeses (clockwise from top-left): cheddar, Gouda, Monterey Jack, pepper jack" border="0" data-original-height="1000" data-original-width="1600" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzcgG3Ba8j5LuLz2tor-2FasQB4jUaPH0ktKpIy-gOQIFI1gk7AP_iayFawgd9VHZMaWL63-WiAAeuTPrFroHneBU6iazhcJ3L4wJ9eqWfGVKJ8e4fOtGURM7PtlG2WA3OkEcc0CKK_vn/s400/gouda-cheddar-monterey-jack-cheese-for-smoking.JPG" title="Cheese for cold smoking" width="475" /></a></div>
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<tr><td align="center">Cheeses (clockwise): cheddar, Gouda, Monterey Jack, pepper jack</td></tr>
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Smoked cheese can sometimes be expensive, so I tend to smoke cheddar, gouda, monterey jack, and pepper jack cheese. Other softer cheeses like brie and mozzarella are prone to melt easily, so I stay away from those. I've tried smoking manchego (a cheese from Spain), but the flavor of the manchego seemed to conflict with the smokiness and is better suited unsmoked. I find that cheddar (particularly sharp) and Gouda lend themselves very well for smoke. Definitely experiment with other cheeses though like Swiss, Havarti, Colby, Parmesan, Edam, etc. I'd actually be interested in smoking blue cheese and put it in a salad or spread it in a sandwich or burger. Whatever cheese you choose to smoke, be sure to remove any red cheese wax or any hard rind which may prevent smoke from adhering to the part of the cheese you're going to be consuming.
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<a alt="My charcoal smoker: a modded Brinkmann (ECB) and Weber Jumbo Joe hybrid" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8dEnDeYozdA-eZ_xwgCrfiKc0eYZ2eKfxNUC_QustkSXu3kNmyXq0eNT93uwf-USpxSMf8sVpfZ1thV4xftOWUUydaUoKUs7QWTofByOJlTXN-eR0-vkiZDdehNXLm6wclSaz0cZKD-h/s1600/modded-ecb-brinkmann-weber-smoker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Smoker for cold smoking cheese"><img alt="My charcoal smoker: a modded Brinkmann (ECB) and Weber Jumbo Joe hybrid" border="0" data-original-height="1597" data-original-width="1600" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8dEnDeYozdA-eZ_xwgCrfiKc0eYZ2eKfxNUC_QustkSXu3kNmyXq0eNT93uwf-USpxSMf8sVpfZ1thV4xftOWUUydaUoKUs7QWTofByOJlTXN-eR0-vkiZDdehNXLm6wclSaz0cZKD-h/s400/modded-ecb-brinkmann-weber-smoker.JPG" title="Smoker for cold smoking cheese" width="450" /></a></div>
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<tr><td align="center">My charcoal smoker: a modded Brinkmann (ECB) and Weber Jumbo Joe hybrid</td></tr>
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The smoker I have is a modded Brinkmann (aka ECB or <i>El Cheapo Brinkmann</i>) and Weber hybrid. I use the base and lid from a <a alt="Weber Jumbo Joe charcoal grill" href="http://amzn.to/2qtlV4U" title="Weber Jumbo Joe charcoal grill">Weber Jumbo Joe charcoal grill</a> and combine that with the barrel of a Brinkmann to make a smoker that Voltron would be proud of. It basically works the same way as the Weber Smokey Mountain would when combined. For my smoker I left the top vent halfway open and the bottom vent slightly less that half open.
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<a alt="Filling a tube smoker with hickory wood pellets" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLPioeV8587iLA93tDBsutskzcjSBYmXq4w_62WEbm5P3N0yMW2wvV5IKkP82Ow9DFfgpqRAj-Q6ZNOhjAUWMRs5VzFQRkezrW7pdly2yVVwA7VVjAXE_XmFixl88KuS86gxUi9nGpL5c/s1600/smoker-tube-filled-with-wood-pellets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Smoker tube for cold smoking"><img alt="Filling a tube smoker with hickory wood pellets" border="0" data-original-height="1600" data-original-width="1200" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLPioeV8587iLA93tDBsutskzcjSBYmXq4w_62WEbm5P3N0yMW2wvV5IKkP82Ow9DFfgpqRAj-Q6ZNOhjAUWMRs5VzFQRkezrW7pdly2yVVwA7VVjAXE_XmFixl88KuS86gxUi9nGpL5c/s400/smoker-tube-filled-with-wood-pellets.JPG" title="Smoker tube for cold smoking" width="337.5" /></a></div>
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<tr><td align="center">Filling a tube smoker with hickory wood pellets</td></tr>
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The primary source of fuel that I use for cold smoking is Traeger <a alt="Traeger wood pellets for smoking" href="http://amzn.to/2qxPz88" title="Traeger wood pellets for smoking">wood pellets</a> from Costco. Burning these wood pellets produces the smoke needed in much the same way that burning wood chips or chunks would. You can get pellets of commonly used wood for bbq like hickory, apple, cherry, oak, alder, pecan, mesquite, etc. My personal preference is hickory because I like the strong flavor of hickory versus the more milder fruit woods. The smell and taste of hickory to me is the flavor of bbq, but any wood would do. The reason why I use pellets is because they're easy to put inside a <a alt="smoker tube for smoking" href="http://amzn.to/2qxQ1mJ" title="smoker tube for smoking">smoker tube</a>. Once the tube is filled with pellets, you can then light one end of it using a <a href="http://amzn.to/2tRY1k4">butane torch</a> (I actually use a Weber lighter cube since I don't have a butane torch). The wood pellets would slowly burn kind of like a candle. The smoker tube I have is 12 inches in length and that usually burns and produces smoke for 3 to 4 hours which is plenty sufficient to impart some smokiness onto your cheese. In cold smoking, you're not using any charcoal at all, so only burning these wood pellets produces very little heat.
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<a alt="My water smoker in action and chugging away" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHuIYE7vDtM7iKdxG9Cwccx6PkXnqL0NXJJuHfhRYxTz6It1-yXTV_9T5ZlmdujxCW32fGBA1tQGuuQZKF-9X7-NGhS8r0pfcwKCaj9KAgZZ4iaXYUDfcigvR73yhzts9OJDogfq6ZecK/s1600/cold-smoker-ecb-brinkmann-weber.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Cold smoking cheese"><img alt="My water smoker in action and chugging away" border="0" data-original-height="1167" data-original-width="1600" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHuIYE7vDtM7iKdxG9Cwccx6PkXnqL0NXJJuHfhRYxTz6It1-yXTV_9T5ZlmdujxCW32fGBA1tQGuuQZKF-9X7-NGhS8r0pfcwKCaj9KAgZZ4iaXYUDfcigvR73yhzts9OJDogfq6ZecK/s400/cold-smoker-ecb-brinkmann-weber.JPG" title="Cold smoking cheese" width="475" /></a></div>
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<tr><td align="center">My water smoker in action and chugging away</td></tr>
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The usual temperature for smoking meat is 225° to 250° F. With cold smoking, you want to keep the temperature low. Somewhere below 100° is ideal. In today's smoke, the temperature actually went up to 110° or so, but that was still ok. Even though you're producing very little heat by using a smoker tube, you'd be surprised that the temperature in your smoker can still go up and be enough to totally melt cheese. You may still need to take additional steps to further lower the temperature.
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<a alt="Cheese engulfed in smoke and soaking it in" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoyRUl8KOBLyCov1xlTDeui-KY6Diw_Zdv6aW0Y01rxYE2_78-3pulH_veYQ8zS1m2Fu4OsazFLWWodT7OTdMg_YiMvixbs1F1p9h2NmUNpkZ-3-vcchpnX-kwnE4fS-b12-kHHwC-RKt/s1600/cold-smoking-cheese-ecb-smoker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Cheese engulfed in smoke and soaking it in"><img alt="Cheese engulfed in smoke and soaking it in" border="0" data-original-height="1200" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoyRUl8KOBLyCov1xlTDeui-KY6Diw_Zdv6aW0Y01rxYE2_78-3pulH_veYQ8zS1m2Fu4OsazFLWWodT7OTdMg_YiMvixbs1F1p9h2NmUNpkZ-3-vcchpnX-kwnE4fS-b12-kHHwC-RKt/s400/cold-smoking-cheese-ecb-smoker.JPG" title="Cheese engulfed in smoke and soaking it in" width="475" /></a></div>
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<tr><td align="center">Cheese engulfed in smoke and soaking it in</td></tr>
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Even though grilling season and barbecuing usually occurs in the summer months, it's common for people to only cold smoke during the winter time when it's already cold out. Cold smoking in the summer may be difficult at best, but certainly feasible. Not only that, but it's advantageous that your smoker or grill is under some shade and not exposed to the hot sun. Another way to keep the smoker environment cold is to put a pan of water and/or ice to further keep the temperature down. This acts as a heat sink to absorb heat, so that the cheese doesn't get any of it. Since my modded smoker is a water smoker, there's already a pan for water and ice. If you just have a regular charcoal or gas grill or any other smoker, then you can just put a disposable pan filled with water and ice somewhere inside. When you smoke meat, you're not supposed to check on it because doing so will let out valuable heat. When you cold smoke cheese, it's actually to your advantage to open the lid every so often to let that heat out. You definitely don't want that heat to warm up the inside of your smoker.
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<a alt="Optimal cold smoking temperature: 100° F or less" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx3V48IPPp4g9E-nOTxSMSGsxAY7EKcWb0O9_VhaVljvytfHwPjJ5ahokgNvrdTgWWfBlPnHUDjFQAZBl7W8hQP7FedhyphenhyphenZaQ7TQ43RXUAIBvZtBjxrpA7X3c61BYkGLKkQZdvmklW1Ob0/s1600/cold-smoking-cheese-temperature.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Optimal cold smoking temperature: 100° F or less"><img alt="Optimal cold smoking temperature: 100° F or less" border="0" data-original-height="1232" data-original-width="1600" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx3V48IPPp4g9E-nOTxSMSGsxAY7EKcWb0O9_VhaVljvytfHwPjJ5ahokgNvrdTgWWfBlPnHUDjFQAZBl7W8hQP7FedhyphenhyphenZaQ7TQ43RXUAIBvZtBjxrpA7X3c61BYkGLKkQZdvmklW1Ob0/s400/cold-smoking-cheese-temperature.JPG" title="Optimal cold smoking temperature: 100° F or less" width="450" /></a></div>
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<tr><td align="center">Optimal cold smoking temperature: 100° F or less</td></tr>
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As mentioned previously, I smoke cheese for about 3-4 hours or until the wood pellets in the smoker tube are all burned out. Half way through the smoking process, I'll usually flip the cheese over in case certain sides of the blocks of cheese aren't getting as much smoke. This isn't necessary, but I just do it anyway. Once the cheese is done smoking, I let it rest at room temperature for a bit (say 20-30 minutes). During this time, I pat it down with a paper towel to remove any excess oil on the surface. Then, I wrap it in plastic wrap (or better yet vacuum seal it if you have one of those vacuum sealers), put in a zip lock bag, and place it in the refrigerator. I wait at least a week before eating it in order to allow the smoke flavor to permeate from the surface of the cheese to the inside. The longer you wait, the better it'll taste, but I've been known to eat smoked cheese as early as the next day. Whenever I smoke cheese, I smoke a lot of it anyway. It'll take me at least a week just to eat one block of cheese, so by that time the other blocks will have already matured.
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<a alt="Smoked cheddar (top) and pepper jack (bottom) cheese" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrP5TyMpjEULHTn86JEAXzZgTg-Jpl3of9q-_5Np5eoxQs_d5NkR-2wGRrB9b_zEHNYWj4Jj_reUScdN9BvU2mEzpZkVnFwBRh1-HKUu0qXnYRtVfRDLVygrbV43DRlmWHhEpAD0A4wLS/s1600/smoked-cheddar-pepper-jack-cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Smoked cheddar and pepper jack cheese"><img alt="Smoked cheddar (top) and pepper jack (bottom) cheese" border="0" data-original-height="1600" data-original-width="1253" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrP5TyMpjEULHTn86JEAXzZgTg-Jpl3of9q-_5Np5eoxQs_d5NkR-2wGRrB9b_zEHNYWj4Jj_reUScdN9BvU2mEzpZkVnFwBRh1-HKUu0qXnYRtVfRDLVygrbV43DRlmWHhEpAD0A4wLS/s400/smoked-cheddar-pepper-jack-cheese.JPG" title="Smoked cheddar and pepper jack cheese" width="338" /></a></div>
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<tr><td align="center">Smoked cheddar (top) and pepper jack (bottom) cheese</td></tr>
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<a alt="Smoked Monterey jack (top) and Gouda (bottom) cheese" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyYMUm0CwnRuz65WZ5_ZUjfP2_Ay99cY7yRGw4fHt7seSQD6t1kvUePjj4L72QiUVdhmy_gdG4YqH35aDgnCYL0WTqNtRdYZHlPEaGof0Lz8wW9FUA_BpvHKJP5L-zVJLs7D008pt7TX2/s1600/smoked-gouda-monterey-jack-cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Smoked Monterey jack and Gouda cheese"><img alt="Smoked Monterey jack (top) and Gouda (bottom) cheese" border="0" data-original-height="1600" data-original-width="1200" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyYMUm0CwnRuz65WZ5_ZUjfP2_Ay99cY7yRGw4fHt7seSQD6t1kvUePjj4L72QiUVdhmy_gdG4YqH35aDgnCYL0WTqNtRdYZHlPEaGof0Lz8wW9FUA_BpvHKJP5L-zVJLs7D008pt7TX2/s400/smoked-gouda-monterey-jack-cheese.JPG" title="Smoked Monterey jack and Gouda cheese" width="338" /></a></div>
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<tr><td align="center">Smoked Monterey jack (top) and Gouda (bottom) cheese</td></tr>
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In the end the cheddar held up well to the heat. The Monterey jack, pepper jack, and Gouda cheeses melted slightly that they got deformed a bit and lost a little bit of its shape, but didn't totally melt and make a mess at the bottom of my smoker. The smoking process darkens the cheese surface giving it a tanned or dark orange tint to it after being exposed to smoke (see picture below). The Gouda and Monterey Jack cheeses were nearly indistinguishable based on only the color. I would recommend cutting different cheeses similar in color a different shape prior to smoking in order to be able to tell what cheese is what. I like serving smoked cheese with crackers anytime I host a party at my house. People always seem to like the cheese platter consisting of smoked cheeses, but I also like to give it to friends, family, and coworkers. It definitely makes a great gift for any cheese lover.
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<a alt="Discoloration of smoked cheese" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOFnVYwjWdCk0m2l_ch2YzP_36d9X5GoXA_l98KKsIdQyH7UpUkgKZZ7wQEh9JDVvedXBSZ8hMHqLp5Goha4b-_sCO7ZP9c6GTUN07B48aMmJkAdrLn3Pg_2oyRYbGqJ8IhDJVnkkp4pM/s1600/discoloration-surface-smoked-cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Discoloration of smoked cheese"><img alt="Discoloration of smoked cheese" border="0" data-original-height="1231" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOFnVYwjWdCk0m2l_ch2YzP_36d9X5GoXA_l98KKsIdQyH7UpUkgKZZ7wQEh9JDVvedXBSZ8hMHqLp5Goha4b-_sCO7ZP9c6GTUN07B48aMmJkAdrLn3Pg_2oyRYbGqJ8IhDJVnkkp4pM/s400/discoloration-surface-smoked-cheese.JPG" title="Discoloration of smoked cheese" width="450" /></a></div>
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<tr><td align="center">Note the discoloration of the (Monterey jack) cheese surface exposed to smoke</td></tr>
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<a alt="Smoked cheese wrapped and ready for refrigeration: (L-R) pepper jack, extra sharp cheddar, Gouda, Monterey Jack, sharp cheddar" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohADxqCiVBMNg5wF9Lo9HlKuFEbCq0rYhoVtuqSF3GMrCoR4UsJPgxXnvAMZXfzFs6GUrVdI3V3IkrvjfvYgWTxxxXYutt7kH4stVwQQk8_3ioxbqHQN-hPOmUFImvdiqqMa2Rv05_COL/s1600/cold-smoked-cheese-plastic-wrap.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="finished smoked cheese"><img alt="Smoked cheese wrapped and ready for refrigeration: (L-R) pepper jack, extra sharp cheddar, Gouda, Monterey Jack, sharp cheddar" border="0" data-original-height="1149" data-original-width="1600" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohADxqCiVBMNg5wF9Lo9HlKuFEbCq0rYhoVtuqSF3GMrCoR4UsJPgxXnvAMZXfzFs6GUrVdI3V3IkrvjfvYgWTxxxXYutt7kH4stVwQQk8_3ioxbqHQN-hPOmUFImvdiqqMa2Rv05_COL/s400/cold-smoked-cheese-plastic-wrap.JPG" title="finished smoked cheese" width="450" /></a></div>
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<tr><td align="center">Smoked cheese wrapped and ready for refrigeration: (L-R) pepper jack, extra sharp cheddar, Gouda, Monterey Jack, sharp cheddar</td></tr>
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FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com4tag:blogger.com,1999:blog-3107292117754488552.post-57575243102886286742015-04-21T08:20:00.001-07:002018-12-25T10:29:50.791-08:00Shake Shack moves out WestGreat news everyone! If you've ever been to New York, then surely you must have tried the legendary burger at Shake Shack. Shake Shack, a fast-food type restaurant chain known for its burgers, fries, shakes, etc., has announced it will be moving out West. I just heard this on the radio this morning. Shake Shack is based out of New York, and I guess there was such a demand for it out here in California even though we already have In-N-Out Burger (which is an institution here in its own right). Unfortunately, they will be settling in Los Angeles which leaves the rest of the West Coast out to dry. But that doesn't mean that they won't be putting up more Shake Shacks in the rest of the state. Perhaps, they're putting one in LA first to test out the waters and if it's doing well, we'll see some pop up in the Bay Area as well - that's what I'm hoping for at least.
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[Update Dec. 2018] Wonderful news everyone! Shake Shack has now opened up in Northern California with its first Bay Area location in Palo Alto where people lined up in long lines to finally taste the Shake Shack burger. There will be additional Shake Shack locations in San Francisco and Marin as well which will be opening up soon enough.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u4MUD4wyb7Ya_Wjoc5Cc1t21TlTskb3TBMXXudnS9Nw3nzjjYX-t25VhAQVq4scP44Mw2VPWD1qU7tuNotVfMbc0V0rmf_77x_LatoZr7Op4waIEbNsST1BrclFASNNSo32KMmt9wdag/s1600/Shake-Shack-burger-Madison-Square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u4MUD4wyb7Ya_Wjoc5Cc1t21TlTskb3TBMXXudnS9Nw3nzjjYX-t25VhAQVq4scP44Mw2VPWD1qU7tuNotVfMbc0V0rmf_77x_LatoZr7Op4waIEbNsST1BrclFASNNSo32KMmt9wdag/s400/Shake-Shack-burger-Madison-Square.jpg" /></a></div>
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<tr><td align="center">The original Shake Shack in Madison Square</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-67014104743802357382015-04-12T02:49:00.000-07:002015-04-21T08:13:49.829-07:00Fun Food Fact: National Grilled Cheese Sandwich DayToday (April 12) happens to be the day honoring a classic American sandwich - the grilled cheese sandwich. Yes, today is National Grilled Cheese Sandwich Day. The grilled cheese sandwich in its simplest form consists of two pieces of sliced bread,a layer of cheese, and some butter as its base configuration. A little bit of butter is spread on the outside surface of the sandwich after the sandwich is formed. The sandwich is then grilled on both sides on a griddle so that the surface is slightly browned and lightly toasted which gives a nice crunch when biting into it. By the time both sides are toasted, the cheese in the middle is melted and forms a nice gooey layer to contrast the crunch from the bread. When cutting into it, it's always nice seeing the melted cheese ooze out. For me the grilled cheese sandwich is often associated with comfort food and is often a nice remedy the next day after a night of heavy drinking. Today grilled cheese sandwiches have become more "gourmet" with restaurants (ie The Melt) and food trucks specializing in this sandwich popping up all over the place. You'll see more ingredients in each sandwich - avocado, bacon, ham, various cheeses, and different kinds of bread (not just your standard white bread). For some reason the grilled cheese sandwich is often paired with tomato soup also. In honor of National Grilled Cheese Day, I think I may have to get myself a grilled cheese sandwich for lunch today.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gnLPhCfXSENwj-Y5PoDy511rWqGf1PMbuEhz8FRYbSuADjea31TbPmjCGE62b6aKAfIJow3nRbdpYtpl43PGw5CO_U8wllymPYq4U8ykZjicFUXiH3LRaJUmKbVNmTNVm4WbU1QuWUOc/s1600/national_grilled_cheese_sandwich_day.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gnLPhCfXSENwj-Y5PoDy511rWqGf1PMbuEhz8FRYbSuADjea31TbPmjCGE62b6aKAfIJow3nRbdpYtpl43PGw5CO_U8wllymPYq4U8ykZjicFUXiH3LRaJUmKbVNmTNVm4WbU1QuWUOc/s400/national_grilled_cheese_sandwich_day.JPG" alt="April 12: National Grilled Cheese Sandwich Day" title="April 12: National Grilled Cheese Sandwich Day"/></a></div>
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<tr><td align="center">April 12: National Grilled Cheese Sandwich Day</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-55751216379597175912015-03-14T10:36:00.002-07:002015-03-14T10:36:12.606-07:00Happy Pi(e) Day!Happy Pi Day everybody! Today (March 14) is Pi day in honor of that famous mathematical constant (3.14). Although Pi day occurs once every year, this year it's extra special since it's 2015. The next 2 digits in the Pi sequence is 1 and 5 making it 3.1415, and today's date is 03/14/15. Isn't that cool? As children, we always had to memorize this number whenever we had to work with circles, but I actually didn't know what it meant until that movie Life of Pi came out. They mention that Pi is the ratio of a circle's circumference to its diameter. But if math and numbers just isn't your thing, then you can just think of pie as the dessert variety: apple, pumpkin, blueberry, cherry, etc. Add a scoop of vanilla ice cream and make it a la mode!
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ddQeTXYlvlEZWGIeLrBQVrMndnZJthToS_gF1V2RCqVv9Wr9IYRfEJm6mH5Guhwx4a3UDtjdVU_W5_wG8d5t0tlSoB5B1L2qK4_6nK5Jdsu4-kBmRj6wYjWxk5LQWJGfkg5Nwwl6E-hB/s1600/happy-pi-day-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ddQeTXYlvlEZWGIeLrBQVrMndnZJthToS_gF1V2RCqVv9Wr9IYRfEJm6mH5Guhwx4a3UDtjdVU_W5_wG8d5t0tlSoB5B1L2qK4_6nK5Jdsu4-kBmRj6wYjWxk5LQWJGfkg5Nwwl6E-hB/s400/happy-pi-day-pie.jpg" alt="March 14, 2015: Happy Pi Day (3/14/15)" title="March 14, 2015: Happy Pi Day (3/14/15)"/></a></div>
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<tr><td align="center">March 14, 2015: Happy Pi Day (3/14/15)</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-72564518553942965822015-01-19T18:12:00.001-08:002016-07-11T19:13:51.198-07:00Quick Cooking Tip: Storing Root VegetablesIf you enjoy having fresh ingredients, then you might want to know how to properly store your root vegetables. It is important to know how to store these vegetables in order to prolong its freshness and to avoid having them go bad before you get a chance to use them. It will definitely be a waste if they do go bad. Root vegetables include carrots, potatoes, turnips, beets, etc.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9-kIWErOWFck-FM3cYm8a4hLS_zSN5IT77WK92KtmtPe7fY4zT_dY_68eaysjUiqW6X-PX1QXeUf2u620P11nbJSyaPEhuP0qkoJie0y1XaO-Fd1Xmm7l8ag4Dt-S2ty0NUYxU3YZWp-/s1600/potatoes-root-vegetables-store-dark-cool.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9-kIWErOWFck-FM3cYm8a4hLS_zSN5IT77WK92KtmtPe7fY4zT_dY_68eaysjUiqW6X-PX1QXeUf2u620P11nbJSyaPEhuP0qkoJie0y1XaO-Fd1Xmm7l8ag4Dt-S2ty0NUYxU3YZWp-/s400/potatoes-root-vegetables-store-dark-cool.jpg" alt="Store potatoes in a cool, dark place" title="Store potatoes in a cool, dark place"/></a></div>
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For potatoes you need to store them in <span id="therest">a dark, dry, cool place. You can put them in a brown paper bag and store them in a lower shelf or cupboard. Keep in mind that you must remove the already spoiled potatoes from the batch in order to avoid having that bad potato contaminate the other potatoes.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5QUVq-wq26j1z2B2UlQ2ltisjPTk4An5Mb5Jv3ydgqkCYg12Rg6hoIZkGLkEvaIWKFhuAocRdPALa69_pP_pJBrBbmU0kj9LbgQVe6CkMGOMkQlUhvdvl0sQaOmVBU0pZHYVq1aElY6p/s1600/carrots-root-vegetable-cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5QUVq-wq26j1z2B2UlQ2ltisjPTk4An5Mb5Jv3ydgqkCYg12Rg6hoIZkGLkEvaIWKFhuAocRdPALa69_pP_pJBrBbmU0kj9LbgQVe6CkMGOMkQlUhvdvl0sQaOmVBU0pZHYVq1aElY6p/s320/carrots-root-vegetable-cooking.jpg" title="Store carrots in your refrigerator drawer" alt="Store carrots in your refrigerator drawer"/></a></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rOESS9_Tipzvn1rPJ-_TDPgJ_mDf1nGpFwBjeRmqJ4A_IxD2KWm9QLK7ZKbCnKFZtZTHklZVsez-2byRyJM6xqZAOIatcL-YEc70RQJW9axfUx3_6iFMZHswGqDQ8Fa8OAptgFnnWZSi/s1600/turnips-root-vegetables-cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rOESS9_Tipzvn1rPJ-_TDPgJ_mDf1nGpFwBjeRmqJ4A_IxD2KWm9QLK7ZKbCnKFZtZTHklZVsez-2byRyJM6xqZAOIatcL-YEc70RQJW9axfUx3_6iFMZHswGqDQ8Fa8OAptgFnnWZSi/s320/turnips-root-vegetables-cooking.jpg" title="Store turnips in your refrigerator drawer" alt="Store turnips in your refrigerator drawer"/></a></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgbt-Ao-YCALhQ0VfU-U-Ua-ZTtZIzPuv_QN8GL8e9NwUHLyrQduo6l-J55_O7Xlcs-lSyQJT-eBpTeQ9BjU7-0pmj8VuB_Mp7RMPzxEq5w63OWBXhehvsN8Y4aNPSYSCQYwnwd7BXoY0/s1600/beets-root-vegetables-storing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgbt-Ao-YCALhQ0VfU-U-Ua-ZTtZIzPuv_QN8GL8e9NwUHLyrQduo6l-J55_O7Xlcs-lSyQJT-eBpTeQ9BjU7-0pmj8VuB_Mp7RMPzxEq5w63OWBXhehvsN8Y4aNPSYSCQYwnwd7BXoY0/s320/beets-root-vegetables-storing.jpg" title="Store beets in your refrigerator drawer" alt="Store beets in your refrigerator drawer"/></a></div>
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Carrots, beets, and turnips, on the other hand, should be stored in your refrigerator drawer. Now here is a tip that I wasn't aware of before: you must cut off the leafy green tops for these vegetables. The reason why you need to remove them is because if you don't, then your vegetables will dehydrate more quickly. You can, however, save those leafy greens for soups and salads, so they won't go to waste.
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-58961188719992822722014-12-30T11:05:00.003-08:002017-05-22T18:06:44.619-07:00Divorce for Food Network's Giada De LaurentiisFood Network chef and Everyday Italian host Giada De Laurentiis has announced on her website that her and her husband and fashion designer Todd Thompson will divorce after eleven years of marriage (they actually separated back in July of 2014):
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<blockquote class="twitter-tweet" lang="en"><p>Thanks so much for your support in this time of change... <a href="http://t.co/X4tyQqLjAr">http://t.co/X4tyQqLjAr</a></p>— Giada De Laurentiis (@GDeLaurentiis) <a href="https://twitter.com/GDeLaurentiis/status/549746584427442177">December 30, 2014</a></blockquote>
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This means that the very beautiful and lovable Giada, 44, is single again fellas! Not only is she cute as a button, but she is known for her Italian cooking on the Food Network with such dishes as chicken piccata and spaghetti with meatballs. Giada and Todd have one child, Jade Marie, together born in March 2008. Jade was named after her mom since the word "Giada" is Italian for "Jade". It is rumored that Giada cheated on her husband with Today Show anchor Matt Lauer (that guy is such a douche bag). On a side note, doesn't Giada kind of resemble Black Swan actress Natalie Portman? Check her out in a bikini below.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm4dxY236gVmYY2hAsfCiUaethVtpy-imVh_nSBH2XjUx48IZ-iRlM9w_SNTzUsQJUqoxNj9snNrNOC7L7efirhUcerRGqVzDxRub0qhMrtNSTWpDjbQqneFtyF71_5zozwwEhOexZfp/s1600/giada-de-laurentiis-food-network-divorce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm4dxY236gVmYY2hAsfCiUaethVtpy-imVh_nSBH2XjUx48IZ-iRlM9w_SNTzUsQJUqoxNj9snNrNOC7L7efirhUcerRGqVzDxRub0qhMrtNSTWpDjbQqneFtyF71_5zozwwEhOexZfp/s400/giada-de-laurentiis-food-network-divorce.jpg" alt="Divorce for Food Network chef Giada De Laurentiis" title="Divorce for Food Network chef Giada De Laurentiis"/></a></div>
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<tr><td align="center">Food Network Chef Giada De Laurentiis</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguae44nD6I1-sNl2Aov0Jj3lU5RQqqeqHGtbSMzH_P9r-9PA_sbLrBrwZh4Ef4SMwestpLfQpokBOP60d7a9Gpbf18IswT9pHzLjdAOuEiXAFQmxiOUvm_iLuHEJJxTXlNohNxIUUbxd6q/s1600/Food-Network-Giada-DeLaurentiis-Bikini-Everyday-Italian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguae44nD6I1-sNl2Aov0Jj3lU5RQqqeqHGtbSMzH_P9r-9PA_sbLrBrwZh4Ef4SMwestpLfQpokBOP60d7a9Gpbf18IswT9pHzLjdAOuEiXAFQmxiOUvm_iLuHEJJxTXlNohNxIUUbxd6q/s400/Food-Network-Giada-DeLaurentiis-Bikini-Everyday-Italian.jpg" title="Sexy and lovely Giada de Laurentiis in a skimpy bikini in Bora Bora" alt="Sexy and lovely Giada de Laurentiis in a skimpy bikini in Bora Bora"/></a></div>
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<tr><td align="center">Giada in Paradise (Bora Bora)</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-73458109374790467232014-12-28T12:07:00.000-08:002015-01-17T16:37:50.107-08:00America's Test Kitchen: New York Thin Crust Pizza<font color=red>[scroll down to view <a href="/2014/12/atk-new-york-style-thin-crust-pizza.html#recipe_atk_new_york_thin_pizza" title="America's Test Kitchen New York Thin Crust Pizza recipe" alt="America's Test Kitchen New York Thin Crust Pizza recipe">recipe</a> and <a href="/2014/12/atk-new-york-style-thin-crust-pizza.html#video_atk_new_york_thin_pizza" title="America's Test Kitchen New York Thin Crust Pizza video" alt="America's Test Kitchen New York Thin Crust Pizza video">video</a>]</font><br><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGUsc-Xv9twMTPzfk3S6i7JsfZLzye_VC-8w9QzI9Inv9kcayCMV9c_7sRp-pwL7xpBIAEbFBvo89qHBohQqqy_G5C4Df7XVrtAf91CseO80WDG4cdKXnjeVcIvBSomB9fprgzSszKnwl/s1600/atk-new-york-thin-crust-pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGUsc-Xv9twMTPzfk3S6i7JsfZLzye_VC-8w9QzI9Inv9kcayCMV9c_7sRp-pwL7xpBIAEbFBvo89qHBohQqqy_G5C4Df7XVrtAf91CseO80WDG4cdKXnjeVcIvBSomB9fprgzSszKnwl/s400/atk-new-york-thin-crust-pizza.JPG" title="America's Test Kitchen: New York Thin Crust Pizza" alt="America's Test Kitchen: New York Thin Crust Pizza"/></a></div>
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<tr><td align="center">America's Test Kitchen: New York Thin Crust Pizza</td></tr>
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Pizza is one of my favorite dishes to eat as a kid and in fact I'm sure many kids across America would agree with me on that statement. You can find many of them having pizza parties at such establishments as Chuck E. Cheese, Round Table, Pizza Hut, Toto's, Straw Hat, or Papa John's or maybe even having it delivered to your door or ordered to pick up at Dominoes, Papa Murphy's (take and bake), and Little Caesars. There are many different kinds of pizzas out there. There is <a href="/2012/06/chicago-deep-dish-pizza.html" title="America's Test Kitchen Chicago Deep Dish Pizza" alt="America's Test Kitchen Chicago Deep Dish Pizza" target="_self">Chicago style deep dish pizza</a>, Sicilian Pizza, flatbread pizza, New Haven style pizza, and Neapolitan pizza (of which you can find Margherita pizza). Among all the different kinds of pizzas out there, my favorite is the <span id='therest'>New York style thin crust pizza. New York style pizza was popularized by pizzerias like Di Fara (Dom De Marco), Grimaldi's, John’s of Bleecker Street, and Lombardi's (of Gennaro Lombardi) popping up all around New York. In the America's Test Kitchen episode "New York-Style Pizza at Home" (season 12, episode 8), the test kitchen shows us how to properly make a New York-Style Thin-Crust Pizza.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NBdtX0E-7YCvHOZWIDnslNFeTrYJPQQe6iY5f6pPBcQ747vgqF8DtSCzagWNpmTL_ckkSdn3xeiZyjhx8Lj81929R0AMpHczOtJDnlXtzQcCKAvVlI3dwse8GxBphULSGEDOm6ZDs_Dr/s1600/americas-test-kitchen-ny-thin-slice-pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NBdtX0E-7YCvHOZWIDnslNFeTrYJPQQe6iY5f6pPBcQ747vgqF8DtSCzagWNpmTL_ckkSdn3xeiZyjhx8Lj81929R0AMpHczOtJDnlXtzQcCKAvVlI3dwse8GxBphULSGEDOm6ZDs_Dr/s400/americas-test-kitchen-ny-thin-slice-pizza.JPG" title="Thinness of a slice of New York style pizza" alt="Thinness of a slice of New York style pizza"/></a></div>
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<tr><td align="center">See how thin a New York style pizza turns out.</td></tr>
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What I like about New York style thin crust pizza is simply because it's thin. Thicker pizzas tend to be doughy and with each bite you would get a disproportionate amount of bread to everything else (pizza, sauce, toppings). A lot of pizzerias in New York have a special commercial oven to bake these pizza pies. These ovens can reach up to 1000 degrees Fahrenheit in temperature which would fully bake a pizza in minutes if not seconds. I unfortunately do not have a commercial oven nor a wood burning oven in my home, so you would think that making a New York thin style pizza is next to impossible at home. But no. That is until you see the technique that ATK utilizes. They put a pizza stone on the very top rack of the pizza and preheat it for up to an hour to mimic the ovens they use in pizzerias. Once the pizza stone is properly preheated, the top portion of the oven where the pizza will go will be hot enough to cook a pizza.
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Another technique which I have never seen before until now is how they make the dough. They make the dough and then run it through a food processor. You're probably wondering why would you use a food processor since you don't intend to puree the dough. The thing is, when making bread dough, you must knead it in order for it to develop gluten which will give the dough structure and allow it to rise again. The trapped the gases from the yeast give your bread flavor and the gluten gives the bread a chewy texture. Back in the day, people would simply knead the dough by hand which could take a long time. You can also knead the dough with an electric mixer with the proper dough hook attachment which could still take a few minutes. The food processor, however, can knead the dough in a mere seconds saving you a whole lot of time. Be aware that if you plan to use a food processor to knead your pizza dough, be sure it's powerful enough for dough. When I first tried this recipe, I used a food processor that wasn't strong enough for the dough that the dough made the food processor stop in its tracks. As a result, I ended up just getting the same exact food processor that Bridget Lancaster uses in the video since I already knew that that model of food processor could do the job.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWfhr6iqsTV30JqGt_-_mvq6q8AvKFxRymtdGi8LK6oZ19Eqv0RLZYDikl2_ayMMNrwhMMow-TnvDp-CoWJk7W9VMOj70Un6TyVxyNFP0cjH1YnM3m8WWVxBgogSf08CEs14r5So5Au_X/s1600/atk-new-york-thin-crust-slice-pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWfhr6iqsTV30JqGt_-_mvq6q8AvKFxRymtdGi8LK6oZ19Eqv0RLZYDikl2_ayMMNrwhMMow-TnvDp-CoWJk7W9VMOj70Un6TyVxyNFP0cjH1YnM3m8WWVxBgogSf08CEs14r5So5Au_X/s400/atk-new-york-thin-crust-slice-pizza.JPG" title="You want a bit of char on the bottom" alt="You want a bit of char on the bottom"/></a></div>
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<tr><td align="center">The bottom of a New York style thin crust pizza turns golden brown and charred.</td></tr>
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When you have your dough ready, you have to roll out the dough into a 14 inch circle. I had trouble doing this because the dough tended to be sticky even if I properly floured the rolling pin and my marble board. I found it easier to stretch the dough by hand the way they do it in pizzerias. You can look up videos on YouTube to see how to do it, but the premise is simple. You press the dough into a disc. Then, you drape the dough on the tops of your hands (specifically the kuckles) because you don't want your fingers to puncture the dough. Once the dough is resting on your hands, you pull your hands away from each other and, thereby, stretch it. Once that portion of dough is stretched, you shift over to the next portion and stretch that and so on and so forth. You do this until you get to your desired thickness. For me this method was easier than using a rolling pin, but if the rolling pin technique works for you, then definitely go with that. Once you have your dough rolled out, add the pizza sauce, cheese, and any other toppings you wish.
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Another part of making a pizza at home which proved to be challenging was sliding the pizza onto the baking stone from the pizza peel. I know they mentioned to use a lot of cornmeal which would allow you to easily transfer the pizza, but they always seem to make it look easier on tv than in reality. Whenever I tried sliding the pizza from the peel, the pizza would stick to the peel and the toppings would fly off as I'm trying to transfer the pizza. As an alternative, I formed the pizza on an oiled metal pizza sheet. I used 1 tablespoon of canola oil on the pizza sheet and put the stretched out dough on the sheet and prepared the pizza on that. I then put both the pizza and the pizza sheet in the oven to bake for a few minutes. What's great about this method is that the oil on the baking sheet allows the bottom of the pizza to fry a bit which gives good flavor. Half way through the baking process, you can then slide easily slide the pizza off from the pan directly on the baking stone since the dough is cooked enough that it no longer sticks to the pan.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9_1sphSQM-1z8m81UyvW9cPMMcY0nTdksrEPrnGbA4jiMFdZhVbRm5R5ovudfRbySPb9NJWv2yM2KfoPVeckE5ItNYM9SM0WMrHyPDb3_w2ru2ykVcghMMbm1CJPndMBbQpLZcNRvA_3/s1600/americas-test-kitchen-ny-thin-crust-pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9_1sphSQM-1z8m81UyvW9cPMMcY0nTdksrEPrnGbA4jiMFdZhVbRm5R5ovudfRbySPb9NJWv2yM2KfoPVeckE5ItNYM9SM0WMrHyPDb3_w2ru2ykVcghMMbm1CJPndMBbQpLZcNRvA_3/s400/americas-test-kitchen-ny-thin-crust-pizza.JPG" alt="Fresh baked NY Style Pizza" title="Fresh baked NY Style Pizza"/></a></div>
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<tr><td align="center">Homemade pizza fresh out of the oven.</td></tr>
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I really like this recipe for New York style thin crust pizza at your home. What's great is that you can prepare several batches of pizza dough, pizza sauce, and cheese and make a pizza bar with a wide variety of toppings anytime you have guests over or have a social gathering. This is a great idea if you're hosting a Super Bowl party for example. You can allow your guests to customize their own pizza pie using whatever ingredients and toppings they like since baking the pizza doesn't take too long. If you read my post on <a href="/2012/06/chicago-deep-dish-pizza.html" title="America's Test Kitchen Chicago Deep Dish Pizza" alt="America's Test Kitchen Chicago Deep Dish Pizza" target="_self">Chicago style deep dish pizza</a>, then you'd know that I like my pizza with pepperoni, green bell peppers, onions, and mushrooms. I sometimes like adding cooked Italian sausage and olives as well, but those do not normally come standard on my customized pizza.
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">I didn't use the red wine vinegar. I'm pretty sure NY pizzerias don't use this ingredient either.</li>
<li class="notes">I don't like rolling out the dough with a rolling pin. I prefer to use my hands and form the pie in that fashion.</li>
<li class="notes">I do like to add some bits of basil into the tomato sauce.</li>
<li class="notes">I coat a pizza pan with some oil and I bake the pizza on a pizza pan for the first few minutes so that the bottom fries and then I transfer the pizza onto the stone. I found it difficult transferring an unbaked pizza from the peel onto the stone even if I use a lot of cornmeal or flour.</li>
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<a name="recipe_atk_new_york_thin_pizza"></a>
<div class="recipesection">
<div><h2 class="recipe">New York-Style Thin-Crust Pizza Recipe</h2>
America's Test Kitchen - season 12, episode 8, New York-Style Pizza at Home
<br>Makes two 13 inch pizzas</div>
<h3 class="recipepart">Ingredients</h3>
Dough
<br>1 1/3 cups ice water (about 10.5 oz)
<br>3 cups (16 1/2 ounces) bread flour, plus more for dusting work surface
<br>1 tbsp vegetable oil, plus more for work surface
<br>.5 tsp instant or rapid-rise yeast
<br>1.5 tsp salt
<br>2 tsp sugar
<br>
<br>Sauce
<br>1 (28 oz) can whole peeled tomatoes, drained and liquid discarded
<br>1 tsp red wine vinegar <font color="red">[I left this out]</font>
<br>1 tbsp extra-virgin olive oil
<br>2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
<br>1 tsp dried oregano
<br>.25 tsp ground black pepper
<br>1 tsp salt
<br>
<br>Cheese
<br>8 oz whole milk mozzarella cheese, shredded (about 2 cups)
<br>1 oz finely grated Parmesan cheese (about .5 cup)
<h3 class="recipepart">Instructions</h3>
1. FOR THE DOUGH: In food processor fitted with metal blade, process sugar, yeast, and flour until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 min.
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2. Add salt and oil to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hrs and up to 3 days.
<p>
3. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
<p>
4. TO BAKE THE PIZZA: 1 hr before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hr.
<p>
5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12 inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13 inch round. Using back of spoon or ladle, spread .5 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan cheese evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 mins, rotating pizza halfway through. Remove pizza and place on wire rack for 5 mins before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
<p>
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option - provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:
<p>
MEATS Proteins (no more than 4 oz per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 mins in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
<p>
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like basil and spinach are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
<p>
HEARTY VEGETABLES Aim for a maximum of 6 oz per pie, spread out in a single layer. Vegetables such as mushrooms, peppers, and onions should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
</div>
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<a name="video_atk_new_york_thin_pizza"></a>
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<iframe src="//player.vimeo.com/video/47961386" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>
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<tr><td align="center">ATK Chef Bridget Lancaster shows Chris Kimball how to make a New York style thin crust pizza at home.</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com2tag:blogger.com,1999:blog-3107292117754488552.post-8477486960390903762014-10-05T22:17:00.003-07:002021-09-09T21:28:22.261-07:00America's Test Kitchen: Indoor Pulled Pork BBQ<font color=red>[Scroll down to view <a href="/2014/10/atk-indoor-pulled-pork-bbq-sandwich.html#recipe_atk_indoorpulledpork" title="America's Test Kitchen Indoor Pulled Pork Barbecue Sandwich recipe" alt="America's Test Kitchen Indoor Pulled Pork Barbecue Sandwich recipe">recipe</a> and <a href="/2014/10/atk-indoor-pulled-pork-bbq-sandwich.html#video_atk_indoorpulledpork" title="America's Test Kitchen Indoor Pulled Pork Barbecue Sandwich video episode" alt="America's Test Kitchen Indoor Pulled Pork Barbecue Sandwich video episode">video</a>]</font><br><br>
When people think of bbq, they often think of <a href="/2014/04/atk-memphis-bbq-spare-ribs.html" title="America's Test Kitchen Memphis Style BBQ Spareribs" alt="America's Test Kitchen Memphis Style BBQ Spareribs">ribs</a>, brisket, beer can chicken, etc. One of my favorites when it comes to bbq is pulled pork which is not to be confused with <a href="/2012/06/americas-test-kitchens-carnitas.html" title="America's Test Kitchen Mexican Pulled Pork Carnitas" alt="America's Test Kitchen Mexican Pulled Pork Carnitas">carnitas (Mexican pulled pork)</a>. Eating pulled pork sandwiches with some tangy bbq sauce is just heaven for me. Who doesn't like a pulled pork sandwich? You don't even need to be from Texas, Memphis, or Kansas City to make some good bbq either.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjia3Gsy0gGWDVVEbVV_Fyl6iyBBceW9hggjTLhpu6Zm9mkvIO-pIWsZMB57bK4x5Amx1kCWAM8tT9etCp72ffrWzRwqBQ5Iveba3sNomoJW9oD3MtxmKKyDHyVGBQjwmR3cxz5Sc8GAsBH/s1600/atk_indoor_pulled_pork_sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjia3Gsy0gGWDVVEbVV_Fyl6iyBBceW9hggjTLhpu6Zm9mkvIO-pIWsZMB57bK4x5Amx1kCWAM8tT9etCp72ffrWzRwqBQ5Iveba3sNomoJW9oD3MtxmKKyDHyVGBQjwmR3cxz5Sc8GAsBH/s400/atk_indoor_pulled_pork_sandwich.jpg" alt="America's Test Kitchen Indoor Pulled Pork BBQ Sandwich" title="America's Test Kitchen Indoor Pulled Pork BBQ Sandwich"/></a></div>
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<tr><td align="center">Classic BBQ: Pulled Pork Sandwich served with a pickle</td></tr>
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I especially love it when one of my coworkers would bring pulled pork for us whenever we have a potluck in the office. He is lucky enough to have one of those big green eggs which he uses to smoke the pork shoulder for several hours. The smoking process cooks the meat low and slow so that it<span id='therest'> cooks properly and the collagen has time to break down making the meat moist and tender. Not only that, but the pulled pork has an added smoky flavor to it. The problem with smoking is properly maintaining a low enough temperature since you don't want the temperature too high which would overcook your meat. Also, most likely you'd be smoking it outside for several hours. This could be a problem for some people since winter is just around the corner and grilling/bbqing/smoking is just not as fun when the weather isn't warm. I know the Neelys (from the Food Network show Down Home with the Neelys and known for their good bbq) have a pretty good recipe for pulled pork, but it's a good thing America's Test Kitchen (season 11, episode 11: Southern Fare: Reinvented) shows us that we can still make some good pulled pork in the comfort of our own home. What's great is that we can still obtain the smoky flavor without the smoking process with the use of liquid smoke. I mut say that that liquid smoke is a great invention.
<p>
If you don't know, pulled pork usually comes from pork shoulder or pork butt (often called Boston butt). And no, the pork butt is NOT the same as the pig's butt if you were wondering. It's a completely different cut altogether that comes from the upper portion of the shoulder. It's an inexpensive cut, but when cooked properly (usually low and slow), it can turn out to be quite flavorful, tasty, and tender. I ended up using a three pound boneless pork shoulder when making this recipe. I think 3 pounds is considered small when it comes to pork shoulders, but I would definitely use a bigger cut anytime I had to make this for a party or family get together.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoONGT5aXREvQVvX8LAQ0NrM6CTscu3WC9i4v_YKQoLVMvA46TEjKKHXn6hDJ0yq4qAXTNfxLGcmvWwC-qIHB_Dk-Ws-ZqUyJ6ocJYcRCcHZcZoIYr5dac6HarjMMR8PrmRJiHxucX_ca/s1600/americas_test_kitchen_indoor_pulled_pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoONGT5aXREvQVvX8LAQ0NrM6CTscu3WC9i4v_YKQoLVMvA46TEjKKHXn6hDJ0yq4qAXTNfxLGcmvWwC-qIHB_Dk-Ws-ZqUyJ6ocJYcRCcHZcZoIYr5dac6HarjMMR8PrmRJiHxucX_ca/s400/americas_test_kitchen_indoor_pulled_pork.jpg" alt="Shredded BBQ Pulled Pork" title="Shredded BBQ Pulled Pork"/></a></div>
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<tr><td align="center">Pork after being pulled and ready to be eaten.</td></tr>
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The bbq sauce that goes with the pulled pork is actually pretty good because you're using the juices that came from the pork as a base for the sauce. When following this recipe, I hate to admit it, but sometimes I don't make the corresponding bbq sauce. I'm not going to lie - I get extra lazy sometimes. On those occasions when I don't make the bbq sauce, I just use a bottle of my favorite store bought bbq sauce which is Sweet Baby Ray's (KC Masterpiece and Bull's-Eye are good too). I like Sweet Baby Ray's because it doesn't have that "medicine" and artificial flavor that other barbecue sauces have. Whether you made bbq sauce or are using a bottle of sauce from the grocery store, I definitely use a lot of it and a little bit more when adding it to the pulled pork. I like my pulled pork sandwiches to be very juicy and slathered in bbq sauce. It's a pulled pork sandwich. It's supposed to be messy!
<p>
I do like adding sliced pickles to the pulled pork sandwich or eating a pickle on the side with the sandwich. I also like coleslaw in my sandwich or at least some cornbread, baked beans, mac & cheese, or collared greens on the side. I find the crunch from the cabbage to be a nice contrast to the tenderness of the pork. I usually just buy coleslaw from the store deli if I'm making pulled pork sandwiches since I haven't found a good slaw recipe that works for me unless there's someone out there that has a good recommendation. Anyone know of a good coleslaw recipe? Anyone? Bueller? Lastly, bread selection is key to a good pulled pork sandwich. I've tried hamburger buns, brioche buns, and sliced bread (I prefer wheat bread over white bread though) which work well. I don't like the hard, crusty breads like ciabatta because it's too heavy/doughy and I like a softer bread for a pulled pork sandwich. I do, however, like using King's Hawaiian bread rolls for pulled pork sliders. I find that King's Hawaiian rolls have a sweet flavor that really complements the bbq sauce. These sliders work well for tailgating if you prepare the meat the night before the big game. Basically, just choose a bread that you like and whichever bread you do choose, toast it on the side where it was cut if using a roll or hamburger bun. I like bread toasted in this fashion - it's toasted on the side where the pork is and it is still soft on the other.
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">Sometimes I don't bother making the homemade barbecue sauce if I'm short on time. I end up using Sweet Baby Ray's barbecue sauce instead.</li>
<li class="notes">I like using King's Hawaiian rolls to make pulled pork sliders.</li>
<li class="notes">I used another recipe for the gravy since it has been in the family for decades.</li>
<li class="notes">I like using Tapatio hot sauce.</li>
<p>
<a name="recipe_atk_indoorpulledpork"></a>
<div class="recipesection">
<div><h2 class="recipe">Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce</h2>
America's Test Kitchen - season 11, episode 11, Southern Fare: Reinvented
<br>serves 6 to 8</div>
<h3 class="recipepart">Ingredients</h3>
Pork
<br>1 boneless pork butt (about 5 lbs), cut in half horizontally
<br>.5 cup plus 2 tbsp sugar
<br>1 cup plus 2 tsp table salt
<br>.25 cup yellow mustard
<br>3 tbsp plus 2 tsp liquid smoke
<br>1 tsp cayenne pepper
<br>2 tbsp smoked paprika
<br>2 tbsp ground black pepper
<br>
<br>Sweet and Tangy Barbecue Sauce
<br>.25 cup light or mild molasses
<br>1.5 cups ketchup
<br>1 tbsp hot sauce <font color='red'>[I like using Tapatio hot sauce]</font>
<br>2 tbsp Worcestershire sauce
<br>.5 tsp ground black pepper
<br>.5 tsp table salt
<h3 class="recipepart">Instructions</h3>
1. FOR THE PORK: Dissolve 3 tbsp liquid smoke, .5 cup sugar, and 1 cup salt in 4 quarts cold water in a large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hrs.
<p>2. While pork brines, combine remaining 2 tsp liquid smoke and mustard in small bowl; set aside. Combine paprika, black pepper, cayenne, remaining 2 tsp salt, and remaining 2 tbsp sugar in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
<p>3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hrs.
<p>4. Remove pork from oven; remove and discard parchment and foil. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1.5 hrs. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 mins.
<p>5. FOR THE SAUCE: While pork rests, pour .5 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
<p>6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with pepper and salt. Serve, passing remaining sauce separately.
</div>
<br>
<a name="video_atk_indoorpulledpork"></a>
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<tr><td align="center">Video: America's Test Kitchen Indoor Pulled Pork</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com8tag:blogger.com,1999:blog-3107292117754488552.post-32461278987775309362014-10-04T23:19:00.002-07:002020-11-28T16:34:08.690-08:00America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving<font color=red>[Scroll down to view <a href="/2014/10/atk-old-fashioned-stuffed-turkey.html#recipe_atk_oldfashionedstuffedturkey" title="America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy recipe for Thanksgiving" alt="America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy recipe for Thanksgiving">recipe</a> and <a href="/2014/10/atk-old-fashioned-stuffed-turkey.html#video_atk_oldfashionedstuffedturkey" title="America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy recipe for Thanksgiving video episode" alt="America's Test Kitchen Old Fashsioned Stuffed Turkey & Gravy recipe for Thanksgiving video episode">video</a>]</font><br><br>
I'm not sure if I'd call myself a foodie, but I know that I like to eat all kinds of food whether it's Mexican, Southern, Mediterranean, Japanese, etc. This diverse world of ours is full of all kinds of wonderful food that fill our tummies and comforts the soul. If I had to choose one cuisine that I would consider to be my favorite, I would choose Chinese food. I'm lucky to have many, good Chinese restaurants located near me. The problem (at least for me) is that
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<span id='therest'> making Chinese food at home is never the same as the dishes that I get from a Chinese restaurant. One possible reason is because the kitchens from Chinese restaurants are outfitted with a high butane gas stove that they use to heat up large woks of food. The high heat coupled with a properly seasoned wok imparts that certain flavor to Chinese dishes that is hard to describe in words, so I just call it that "wok" flavor. Luckily, America's Test Kitchen has a recipe for a Chinese dish that doesn't require a high heat stove or even a wok. I'm surprised to say their recipe to pork shumai is pretty close to what you would get when you go get dim sum for lunch at a Chinese restaurant.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPBC7jfTw6nLMbmS2zYS7GasnndVDEwLRCrA6tSVHp6Icm176e7djzsEzFMQbYryTeukIY4Yvh09Y-CByd0PYGX4oGyqPcJgV8D395AYePceOMvkp9sEDFPoaCM7vYwFcZMkttiUGtYHh/s1600/atk_oldfashioned_stuffed_turkey_thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPBC7jfTw6nLMbmS2zYS7GasnndVDEwLRCrA6tSVHp6Icm176e7djzsEzFMQbYryTeukIY4Yvh09Y-CByd0PYGX4oGyqPcJgV8D395AYePceOMvkp9sEDFPoaCM7vYwFcZMkttiUGtYHh/s400/atk_oldfashioned_stuffed_turkey_thanksgiving.jpg" alt="America's Test Kitchen Old Fashioned Stuffed Turkey and Gravy for Thanksgiving" title="America's Test Kitchen Old Fashioned Stuffed Turkey and Gravy for Thanksgiving"/></a></div>
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<tr><td align="center">America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2nal61d74Q37UlDPcdCsTuiveZLykWUZREf5BPCJ-L-78mWAQZZMkKe6_FyGk9CX7q6idcFOCL9MJzSUJr_W8d2dL9A15ybWiZ7yq6WcLZ7uLYl04cBGOB2pE0ufa5T-1NPYN_PTBMvw/s1600/atk_old_fashioned_stuffed_turkey_carved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2nal61d74Q37UlDPcdCsTuiveZLykWUZREf5BPCJ-L-78mWAQZZMkKe6_FyGk9CX7q6idcFOCL9MJzSUJr_W8d2dL9A15ybWiZ7yq6WcLZ7uLYl04cBGOB2pE0ufa5T-1NPYN_PTBMvw/s400/atk_old_fashioned_stuffed_turkey_carved.jpg" alt="ATK Carved Thanksgiving Turkey" title="ATK Carved Thanksgiving Turkey"/></a></div>
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Let's start with the meat first. Even though it's more work, making your own ground pork is well worth it. If you want to save some time and effort, then by all means just use a pack of ground pork that you can buy from your grocery store. If you happen to have an actual meat grinder instead of a food processor, you can use that too. I've found that country style pork ribs is very inexpensive and can be as cheap as 99 cents per pound for a 6 lb pack when it's on sale at my grocery store. I've also used pork shoulder to make pork shumai and found that to be just as good. The problem with grinding your own meat is that you really have to trim the fat. Whether you're using country style ribs or pork shoulder, there's going to be long strands of sinewy fat and silver skin. You're going to have to trim that off, but getting all of it can be quite tedious. What I found that worked pretty well was to trim off the larger pieces of sinewy fat...whatever you can get off. When you're ready to start filling up the wonton wrappers after running the meat in the food processor and mixing in the other ingredients, you'll see that there will be long strands of fat when you're trying to get a spoonful at a time. This fat will never melt away and break down, but by this point, you can easily remove it from the meat mixture using your fingers to pick it off. There's no need to trim it with a knife since the meat is already ground into small pieces, so separating it from the meat mixture is straight forward. I didn't bother grinding half the pork more coarsely than the other, and I didn't grind the shrimp either. I rouphly chopped the shrimp into small pieces (about 1 cm in length) before mixing it into the meat. I've found that you can taste the shrimp more when it isn't ground.
<p>
There were some ingredients that Becky Hayes from America's Test Kitchen uses which I left off. For example, I excluded cilantro because that's something I'm not accustomed to tasting in pork shumai. I know a lot of people hate cilantro and find it unappealing. I absolutely love cilantro, but just not in my dim sum. This same goes for the bit of carrot she uses as garnish. Other than a bit of color, I feel that it's unnecessary. I've seen some restaurants put a small piece of shrimp up top. I also left off the gelatin as well. That's something that I don't normally have in my pantry. The first time I made shumai I didn't include it, and it seemed to turn out just fine without it. Becky uses eggroll wrappers that she cuts circles from. You can buy circular wonton wrappers that are already the right size for pork shumai. I really liked the use of water chestnuts and mushrooms in the shumai. The water chestnuts added a nice crunch when you bite into it. Ifelt that both the water chestnuts and mushrooms prevented the shumai from being too "meaty". In regards to the mushrooms, I didn't use dried shitake mushrooms. My grocery store had shitake mushrooms in the produce section which I ended up getting which worked fine, so you can use either that or the dried variety.
<p>
I ended up buying a bamboo steamer, just so that I can try this recipe. I've found that it was well worth the investment. Luckily, they're not expensive and <a href="https://amzn.to/3q7ERoR" title="Amazon bamboo steamers" alt="Amazon bamboo steamers">Amazon</a> has a lot to choose from. That will give me extra incentive to find other food to steam like fish or vegetables which is a healthier alternative to cooking in oil.
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">I didn't use salt pork, but I'm open to the idea of using bacon or pancetta instead.</li>
<li class="notes">Definitely roast the turkey breast side down if you want tender and moist white meat. This sounds unorthodox, but it definitely works allowing the white meat to soak up the juices.</li>
<li class="notes">I used another recipe for the gravy since it has been in the family for decades.</li>
<li class="notes">Rub some butter in between the skin and flesh of the turkey to get a crispy skin.</li>
<p>
<a name="recipe_atk_oldfashionedstuffedturkey"></a>
<div class="recipesection">
<div><h2 class="recipe">Old Fashioned Stuffed Turkey & Gravy Recipe for Thanksgiving</h2>
America's Test Kitchen - season 11, episode 15, Thanksgiving Turkey
<br>serves 10 to 12</div>
<h3 class="recipepart">Ingredients</h3>
Turkey
<br>1 (12 to 14 lb turkey), neck and giblets reserved for gravy
<br>3 tbsp plus 2 tsp kosher salt
<br>2 tsp baking powder
<br>12 oz salt pork, cut into 1/4 inch slices and rinsed <font color=red>[I left this out]</font>
<br>
<br>Stuffing
<br>4 tbsp (half stick) unsalted butter, plus extra for the baking dish
<br>1.5 lbs (about 15 slices) white sandwich bread, cut into 1/2 inch cubes (about 12 cups)
<br>2 celery ribs, chopped fine
<br>1 medium onion, minced
<br>Ground black pepper and Kosher salt
<br>1 tbsp minced fresh marjoram leaves
<br>2 tbsp minced fresh thyme leaves
<br>1 tbsp minced fresh sage leaves
<br>1.5 cups low-sodium chicken broth
<br>2 large eggs
<br>1 36-inch square cheesecloth, folded in quarters
<h3 class="recipepart">Instructions</h3>
1. For the turkey: use your fingers or the handle of a wooden spoon to separate the turkey skin from the meat on the breast, thighs, legs, and back; avoid breaking the skin. Rub 1 tbsp of salt evenly inside the cavity of the turkey, 1.5 tsp salt under the skin of each breast half, and 1.5 tsp salt under the skin of each leg. Wrap the turkey tightly with plastic wrap and refrigerate for 24 - 48 hrs.
<p>2. For the stuffing: adjust oven rack to the lowest position and heat oven to 250 degrees. Spread the bread cubes in a single layer on a rimmed baking sheet; bake until the edges have dried but the centers are slightly moist (the cubes should yield to pressure), about 45 mins, stirring several times during baking. Transfer to a large bowl and increase the oven temperature to 325 degrees.
<p>3. While the bread dries, heat the butter in a 12 in. skillet over medium/high heat; when the foaming subsides, add the celery, onion, 1 tsp pepper, and 2 tsp salt; cook, stirring occasionally, until the vegetables begin to soften and brown slightly, 7 - 10 mins. Stir in the herbs; cook until fragrant, about 1 min. Add the vegetables to the bowl with the dried bread; add 1 cup of the broth and toss until evenly moistened.
<p>4. To roast the turkey: combine the baking powder and remaining 2 tsp salt in a small bowl. Remove the turkey from the refrigerator and unwrap. Thoroughly dry the turkey inside and out with paper towels. Using a skewer, poke 15 - 20 holes in the fat deposits on top of the breast halves and thighs, 4 - 5 holes in each deposit. Sprinkle the surface of the turkey with the salt/baking powder mixture and rub in the mixture with your hands, coating the skin evenly. Tuck the wings underneath the turkey. Line the turkey cavity with the cheesecloth, pack with 4-5 cups stuffing, and tie the ends of the cheesecloth together. Cover the remaining stuffing with plastic wrap and refrigerate. Using twine, loosely tie the turkey legs together. Place the turkey breast side down in a V-rack set in a roasting pan and drape the salt pork slices over the back <font color=red>[I didn't use salt pork]</font>.
<p>5. Roast the turkey breast side down until the thickest part of the breast registers 130 degrees on an instant read thermometer, 2 - 2.5 hrs. Remove the roasting pan from the oven and increase the oven temperature to 450 degrees. Transfer the turkey in the V-rack to a rimmed baking sheet. Remove and discard the salt pork. Using clean potholders or kitchen towels, rotate the turkey breast side up. Cut the twine binding the legs and remove the stuffing bag; empty into the reserved stuffing in the bowl. Pour the drippings from the roasting pan into a fat separator and rsever for gravy, if making.
<p>6. Once the oven has come to temperature, return the turkey in the V-rack to the roasting pan and roast until the skin is crisp and golden brown, the thickest part of the breast registers 160 degrees, and the thickest part of the thigh registers 175 degrees, about 45 mins, rotating the pan halfway through. Transfers the turkey to a carving board and let rest, uncovered, for 30 mins.
<p>7. While the turkey rests, reduce the oven temperature to 400 degrees. Whisk the eggs and remaining half cup broth together ina small bowl. Pour the egg mixture over the stuffing and toss to combine, breaking up any large chunks; spread in a buttered 13 by 9-inch baking dish. Bake until the stuffing registers 165 degrees and the top is golden brown, about 15 mins. Carve the turkey and serve with stuffing.
</div>
<br>
<a name="video_atk_oldfashionedstuffedturkey"></a>
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<tr><td align="center">Video: America's Test Kitchen Old Fashioned Stuffed Turkey (part 1)</td></tr>
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<tr><td align="center">Video: America's Test Kitchen Old Fashioned Stuffed Turkey (part 1)</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-47864138687758226592014-09-29T18:49:00.000-07:002015-02-08T19:54:06.786-08:00Secret to Saving at Starbucks CoffeeEveryone loves a good cup of joe because offee is one of those things that we dare not give up and cannot live without day in and day out. Admittedly, coffee is definitely a big thing in our everyday lives: we love coffee the first thing in the morning as a pick me up (who doesn't love the smell of coffee as you're waking up), we love it with dessert, and we love having it in social gatherings. Whether you like Starbucks (see my post on the <a href="/2014/01/taste-of-seattle.html#first_starbucks" title="First Starbucks in Seattle, WA" alt="First Starbucks in Seattle, WA" target="_self">first Starbucks</a>), Peet's, Phillz, Seattle's Best, McDonald's (hopefully you took advantage of their latest <a href="/2014/09/free-coffee-at-mcdonalds.html" title="Free McCafe Coffee at McDonald's" alt="Free McCafe Coffee at McDonald's" target="_self">promotion</a>), Dunkin' Donuts, or a simple mom and pop cafe, here are some tips that will help you save more money when ordering coffee. I hate to say it, but unless you're a coffee connoisseur, most people don't even know what they're drinking when they pay their local cafe a visit.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxdt9lI_gcndZ5ZQeHD6Y3sQCtS-9DO8_6qowIJhM8dDQ8cA9qWtz-ZHHJAS6gwaQo9o1rpB2aPRO1HhkZoCp1FVy3uzQfOIjNOgeFwCSVLrQ_FmUIIrS9xsxQ8SfR__Bf4hrHv4bjhKW/s1600/starbucks_coffee_seattle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxdt9lI_gcndZ5ZQeHD6Y3sQCtS-9DO8_6qowIJhM8dDQ8cA9qWtz-ZHHJAS6gwaQo9o1rpB2aPRO1HhkZoCp1FVy3uzQfOIjNOgeFwCSVLrQ_FmUIIrS9xsxQ8SfR__Bf4hrHv4bjhKW/s320/starbucks_coffee_seattle.gif" alt="Starbucks Coffee Based in Seattle, WA" title="Starbucks Coffee Based in Seattle, WA"/></a></div>
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If you need an extra kick in the morning or if you're interested in maximizing the amount of caffeine you're getting, make sure to <span id='therest'>order a light roast as opposed to a dark roast. Although dark roasted coffee beans (ie French roast, Italian roast) are roasted longer, they actually have less caffeine than light roasts (ie Java). Light roasts have more of their natural flavor whereas the oil in dark roasts start to surface and there is more of a chemical reaction in the roasting process that alters the bean's makeup and decreasing the amount of caffeine.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQU4-aSEYMizS0qhGXJBR3Fcv499xHJAcoXo2kTnY9UCRwcfXBTmF1Sq2cK4wG6ivjgOrLWxCF016G5nzXaLDOE8VjQON_vPdLX-zJwuvLsetoJhtfozpfIQMKrP48Ya3OVly2R3zxe8iL/s1600/peets_coffee_tea_berkeley.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQU4-aSEYMizS0qhGXJBR3Fcv499xHJAcoXo2kTnY9UCRwcfXBTmF1Sq2cK4wG6ivjgOrLWxCF016G5nzXaLDOE8VjQON_vPdLX-zJwuvLsetoJhtfozpfIQMKrP48Ya3OVly2R3zxe8iL/s400/peets_coffee_tea_berkeley.jpeg" alt="Peet's Coffee & Tea based in Berkeley, CA" title="Peet's Coffee & Tea based in Berkeley, CA"/></a></div>
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<tr><td align="center">Peet's Coffee & Tea (based in Berkeley, CA)</td></tr>
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I know it's quite difficult to order a hot cup of coffee on a hot day, so the alternative is to just order an iced Frappuccino instead. Although Frappuccinos do taste great especially on a hot summer day, they are mostly made of ice and actually contain very little coffee. As a result, there is a huge profit margin for Frappuccinos. You just don't get as much bang for your buck when ordering a Frappuccino. You're almost better off ordering an iced tea.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xDxYkH7-Fa7C9Zi1hcUJXfyQoixkzRp685tc_SdBbyUSkA9eQPXpjgZ9qsJaQ4jH6n2QSiP-AOEwj_28ICxEAYdMJINl9YznMkFtZ9BZY5Q26Jbqe9vN-I9NvfbKi7oklP3kGjGSJWI9/s1600/chipotle_burrito_bowl_steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xDxYkH7-Fa7C9Zi1hcUJXfyQoixkzRp685tc_SdBbyUSkA9eQPXpjgZ9qsJaQ4jH6n2QSiP-AOEwj_28ICxEAYdMJINl9YznMkFtZ9BZY5Q26Jbqe9vN-I9NvfbKi7oklP3kGjGSJWI9/s400/chipotle_burrito_bowl_steak.jpg" alt="Steak Burrito Bowl from Chipotle" title="Steak Burrito Bowl from Chipotle" /></a></div>
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Lastly, this last tip probably affects me the most. When I go to Starbucks, my "go to" drink is usually a cappuccino (equal parts espresso shot, milk, froth), but this applies to those people who like cappuccinos and/or lattes (espresso shot with more milk and less froth). When ordering a cappuccino or latte, don't bother ordering a large (or venti at Starbucks). When you order a large latte/cappuccino, all you get is extra steamed milk to fill in the extra volume for your larger cup. Unless you order a double espresso shot in your large (venti) latte/cappuccino, stick to the medium (or grande) size so that you don't get a diluted latte. You'll end up paying extra not for more coffee, but for more milk rather. And remember at Starbucks that the sizes from small to large is short, tall, grande, and venti. If you're like me, I tend to forget. Or you could do what a lot of people do: make your own cup of coffee at home. Nowadays, people have those single serve coffee machines made by <a href="http://www.costcoweekender.com/2015/01/costco-nespresso-d60-pixie-coffee-maker-71618.html" title="Nespresso D60 Pixie sold at Costco" alt="Nespresso D60 Pixie sold at Costco">Nespresso</a> or <a href="http://www.costcoweekender.com/2015/02/keurig-k560-single-serve-coffee-costco-881975.html#costco-product" title="Keurig 2.0 K560 Single Serve Coffee Machine Costco Item 881975" alt="Keurig 2.0 K560 Single Serve Coffee Machine Costco Item 881975">Keurig</a>.
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FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-88531953758388666252014-09-16T22:51:00.001-07:002014-09-29T11:23:27.000-07:00Free McCafe Coffee at McDonald'sAttention everybody! Due to slow sales (and not to mention its declining stock price...stock ticker symbol MCD), McDonald's, America's favorite fast food chain, plans to offer free McCafe coffee to customers. I guess sales of <a href="/2012/07/mcdonalds-big-mac-secret-sauce-revealed.html" title="McDonald's Big Mac" alt="McDonald's Big Mac" target="_self">Big Macs</a>, their iconic burger, have been down with more Americans wanting to eat healthier and with healthier options more readily available.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GvekxKQgmy43Lmf6RJHeeBzhczJsxpkeThySXkyiEVP1O9p-EpAQIgVXk2uTOR76_Ep_JT5jnmiWIoY77y8MVuSot3nX1ReddH_lPu8dO-QpxkkLqkSJYtn8l9uPHklY3-uZDSPw6R0w/s1600/mcdonalds_free_coffee_mccafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GvekxKQgmy43Lmf6RJHeeBzhczJsxpkeThySXkyiEVP1O9p-EpAQIgVXk2uTOR76_Ep_JT5jnmiWIoY77y8MVuSot3nX1ReddH_lPu8dO-QpxkkLqkSJYtn8l9uPHklY3-uZDSPw6R0w/s400/mcdonalds_free_coffee_mccafe.jpg" title="Free Coffee at McDonald's" alt="Free Coffee at McDonald's"/></a></div>
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McDonald's plans to give away free <span id='therest'>coffee during the breakfast hours which usually ends around 10:30 am starting today thru September 29. You can definitely get your caffeine fix for free everyday for 2 weeks! Now the coffee at McDonald's may not be as good as Seattle's very own <a href="/2014/01/taste-of-seattle.html#first_starbucks" title="First Starbucks in Seattle, WA" alt="First Starbucks in Seattle, WA" target="_self">Starbucks</a> or Peet's coffee, but you definitely can't go wrong when it's free and you need that one cup of joe that will get you started in the morning. Who doesn't like the smell of fresh brewed coffee in the morning? It sure smells better when it doesn't cost anything! Although people think of burgers and fries when it comes to McDonald's as opposed to coffee, McDonald's coffee has actually improved in the last twenty years when they used to come in those small white Styrofoam cups. So the next time you go to McDonald's for an <a href="/2012/09/mcdonalds-egg-mcmuffin-turns-40.html" title="Egg McMuffin" alt="McDonald's Egg McMuffin" target="_self">Egg McMuffin</a> for breakfast, do yourself a favor and order a free McCafe coffee to go with it. Get it now while this promotion lasts!
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FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-52372543124409178772014-08-22T08:23:00.001-07:002014-11-13T09:55:09.060-08:00Secret to Getting More at Chipotle Mexican GrillWhen I'm in the mood for quick, fast food type unauthentic Mexican food, I don't go to Taco Bell nor Baja Fresh. No, I tend to go to everyone's favorite un-Mexican Mexican restaurant for Americanized tacos and burritos. Here's the backstory to Chipotle: Chipotle Mexican Grill which was founded in Denver, CO in 1993 (somehow the Mile High City just doesn't scream Tex Mex the way a more Southwestern locale would). Anyway, the word "chipotle" means smoked chili. The company is worth approximately 19 billion dollars and in fact McDonald's once held a majority stake in the company. Chipotle uses approximately 97,000 pounds of avocados a day which translates to a whole lot of guacamole. Now here comes the fun part.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEsCGupDcmaaaB9HpjUOqCoqWVTuO24wuETgUeZ30XflgN1zeL38C7UzJH9w4UHKUSsBUWlbks83kN7oCvkLzu2-a3JMCRw4Uq5q-ftkNtjjZxbePB2sxnZbsnxzoBP1lJ9OecM1qr9JK/s1600/chipotle_mexican_grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEsCGupDcmaaaB9HpjUOqCoqWVTuO24wuETgUeZ30XflgN1zeL38C7UzJH9w4UHKUSsBUWlbks83kN7oCvkLzu2-a3JMCRw4Uq5q-ftkNtjjZxbePB2sxnZbsnxzoBP1lJ9OecM1qr9JK/s400/chipotle_mexican_grill.jpg" alt="Chipotle Mexican Grill" title="Chipotle Mexican Grill"/></a></div>
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What I have to tell you can give you more food for the same price which could potentially mean more <span id='therest'>savings for you. In Chipotle, you can order a vegetarian, <a href="/2012/06/americas-test-kitchens-carnitas.html" title="Video: America's Test Kitchen Mexican Pulled Pork Carnitas" alt="Video: America's Test Kitchen Mexican Pulled Pork Carnitas" target="_self">carnitas (Mexican pulled pork)</a>, steak (carne asada), barbacoa, or grilled chicken burrito (a) or a burrito bowl (b) for the same price (see below). The primary difference is that a burrito bowl does not include a flour tortilla as its vessel to hold food the way a regular burrito does. As its name indicates, it uses a bowl.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34BCLxAAotQuglo6JKViSPClBZUgY3WlHAIN6XDMTh1OYjFX6CHbLi2ndlGV7pAQUZxmpVRTyb6sZHzirJJzaqq4tN-BOUqvLVwdYKzhKUJ0zvaIf7ZzljZDx5hrlmigjw86q954TwjEk/s1600/chipotle_chicken_burrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34BCLxAAotQuglo6JKViSPClBZUgY3WlHAIN6XDMTh1OYjFX6CHbLi2ndlGV7pAQUZxmpVRTyb6sZHzirJJzaqq4tN-BOUqvLVwdYKzhKUJ0zvaIf7ZzljZDx5hrlmigjw86q954TwjEk/s400/chipotle_chicken_burrito.jpg" alt="Chipotle Chicken Burrito" title="Chipotle Chicken Burrito"/></a></div>
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<tr><td align="center">(a) Your standard burrito at Chipotle</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xDxYkH7-Fa7C9Zi1hcUJXfyQoixkzRp685tc_SdBbyUSkA9eQPXpjgZ9qsJaQ4jH6n2QSiP-AOEwj_28ICxEAYdMJINl9YznMkFtZ9BZY5Q26Jbqe9vN-I9NvfbKi7oklP3kGjGSJWI9/s1600/chipotle_burrito_bowl_steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xDxYkH7-Fa7C9Zi1hcUJXfyQoixkzRp685tc_SdBbyUSkA9eQPXpjgZ9qsJaQ4jH6n2QSiP-AOEwj_28ICxEAYdMJINl9YznMkFtZ9BZY5Q26Jbqe9vN-I9NvfbKi7oklP3kGjGSJWI9/s400/chipotle_burrito_bowl_steak.jpg" alt="Steak Burrito Bowl from Chipotle" title="Steak Burrito Bowl from Chipotle" /></a></div>
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Okay, now here comes some math. The average weight of a chipotle burrito is .634 pounds whereas the average weight of a burrito bowl is 1.082 pounds with all else being constant (ie same proteins, toppings, etc in both the burrito and burrito bowl). You don't have to be a math major to see that 1.082 pounds of Mexican goodness is better than .634 pounds for the same price. This is huge since ordering a burrito bowl gives you at least 70% more food, and this is already taking into account the lack of tortilla in the burrito bowl too! This difference in weight is probably due to the fact that a burrito has a limited amount of space for its contents in the flour tortilla. So next time when you're feeling really hungry and have a hankering for some fake Mexican food, order a burrito bowl instead of a regular burrito to get more bang for your buck. Also, don't be afraid to ask for something on the side whether it's the salsa, sour cream, cheese, or guacamole. They're always willing to accommodate your request by putting a condiment in a small container for you. That and even though the line may be long, the Chipotle employees do a really good job moving the line along in a very efficient way. On a personal note, my standard burrito bowl configuration is the grilled chicken burrito bowl with brown rice (instead of the cilantro lime white rice), black beans (instead of pinto beans), extra fajita vegetables (onions and green peppers - they don't normally offer this to you but don't be afraid to ask), both mild tomato and medium tomatillo-green chili salsas (sometimes the hot tomatillo-red chili salsa on the side), cheese, sour cream, corn, and romaine lettuce. I do like guacamole, but I don't like having to pay extra for it. If I'm not terribly hungry, I would often just eat half of the bowl and save the other half for another meal which makes it out to be no more than $4 per meal. What you can also do is order from the secret menu. Just like In-N-Out, Chipotle has a secret menu where you can order a “Quesarito” (burrito made using a cheese quesadilla instead of a regular flour tortilla as the wrapping), nachos (chips with the usual Chipotle fillings and toppings piled on), or a single taco (instead of having to buy the standard set of 3 tacos).
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FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-11772675436753191802014-07-29T08:01:00.002-07:002015-01-12T09:55:39.903-08:00Fun Food Fact: National Chicken Wing DayIt was this day in (July 29) back in 1968 when the very first chicken wing was served and that is why today is National Chicken Wing Day. The story goes that Anchor Bar owner Teressa Bellissimo decided to fry up some chicken wings with some butter and hot sauce when her son and his college friends wanted a late night snack after a night of drinking. Because they were in the city of Buffalo, NY, the name buffalo wings stuck and that's when the almighty buffalo wing was born. I guess that's why chicken buffalo wings are a common staple and appetizer found in many bars and restaurants across America. Buffalo wings are definitely great when paired with a nice, tall glass of your favorite beer - lagers, stouts, ambers, ales, etc. If it weren't for Mrs. Bellissimo, we wouldn't have a Wingstop or a Buffalo Wild Wings. If you love buffalo wings like I do, then you should check out America's Test Kitchen's <a href="/2014/01/atk-buffalo-wings-super-bowl.html" title="Recipe for America's Test Kitchen Buffalo Wings" alt="Recipe for America's Test Kitchen Buffalo Wings" target="_self">recipe</a> for some good buffalo wings! Keep this date in mind when football season kicks off. Many people in the United States are sure to consume many wings when watching NFL or college football games.
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<tr><td align="center">July 29: National Chicken Wing Day</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-69043917902850621742014-06-12T22:59:00.002-07:002014-09-07T11:10:39.188-07:00Fun Food Fact: National Peanut Butter Cookie DayDoes anyone know what day (June 12) it is today? It's National Peanut Butter Cookie Day! Yes, that's right, peanut butter cookies, the blue collar workhorse, of cookies has its own day and it's today. Peanut butter cookies will almost always have that distinct criss cross pattern made by a fork on top of each cookie. You ever wonder why that is? And no, it's not a Twitter hash tag. I'm pretty sure peanut butter cookies predates any form of social media for you folks born in the 21st century. The reason why you would make that pattern on a peanut butter cookie is because the dough for peanut butter cookies is quite dense such that it does not spread easily in the oven during the baking process unlike a <a href="/2014/02/atk-thick-and-chewy-chocolate-chip.html" title="America's Test Kitchen - Thick and Chewy Chocolate Chip Cookies" alt="America's Test Kitchen - Thick and Chewy Chocolate Chip Cookies">chocolate chip cookie</a> for example. To fix this, someone decided to press down on the cookies using a fork before baking in order to flatten the cookie and help it spread, and that was when history in baking was made.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcleLemDDX3Yd09o1RCjvQj9DknhwjlMSGEQeCHhZWYPQ6A3xyW4S3tsbfGFd5vutge0uzuYWrWfs67cXvyxDlIddEZM3mGxEhZ_fvSJ2hFD92AKxRb0JAIklr3u2vLVccFiM7RD-8Eb-/s1600/national_peanutbutter_cookie_day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcleLemDDX3Yd09o1RCjvQj9DknhwjlMSGEQeCHhZWYPQ6A3xyW4S3tsbfGFd5vutge0uzuYWrWfs67cXvyxDlIddEZM3mGxEhZ_fvSJ2hFD92AKxRb0JAIklr3u2vLVccFiM7RD-8Eb-/s400/national_peanutbutter_cookie_day.jpg" alt="June 12: National Peanut Butter Cookie Day" title="June 12: National Peanut Butter Cookie Day"/></a></div>
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<tr><td align="center">June 12: National Peanut Butter Cookie Day</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-43093670979070423612014-06-06T23:17:00.000-07:002019-04-02T21:36:51.928-07:00Grill It! with Bobby Flay: Korean BBQ Beef Short Ribs (Kalbi)<font color=red>[Scroll down to view <a href="/2014/06/bobby-flay-grill-it-kalbi-short-ribs.html#recipe_video_bobbyflay_grillit_korean_shortribs" title="Bobby Flay Grill It Korean Kalbi Short Ribs recipe" alt="Bobby Flay Grill It Korean Kalbi Short Ribs recipe recipe">recipe</a> and <a href="/2014/06/bobby-flay-grill-it-kalbi-short-ribs.html#video_bobbyflay_grillit_korean_shortribs" title="Bobby Flay Grill It Korean Kalbi Short Ribs recipe video episode" alt="Bobby Flay Grill It Korean Kalbi Short Ribs recipe video episode">video</a>]</font><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3EsyxTY8iJTpvvGc3hAR64KYy5WOdUT7oqkvEJ8ql9uB370MPbVgNfDxbg0zkwqHJNIhN5KFYp61jvAmERZBzJbJz_nIS_W_c5zjHyDkz-xagnRlfG3BirfrOdgQIU0GsJaGM5u5MkVU/s1600/bobbyflay_grilled_kalbi_shortribs_garnished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3EsyxTY8iJTpvvGc3hAR64KYy5WOdUT7oqkvEJ8ql9uB370MPbVgNfDxbg0zkwqHJNIhN5KFYp61jvAmERZBzJbJz_nIS_W_c5zjHyDkz-xagnRlfG3BirfrOdgQIU0GsJaGM5u5MkVU/s400/bobbyflay_grilled_kalbi_shortribs_garnished.JPG" alt="Korean Style Beef Short Ribs (Kalbi)" title="Korean Style Beef Short Ribs (Kalbi)"/></a></div>
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<tr><td align="center">Korean Style Beef Short Ribs (Kalbi)</td></tr>
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Now that the weather is warmer, now is the perfect time to be outside and being outside means we can do some grilling as mentioned in my previous post regarding some bbq pork spareribs. Instead of your typical grilling of, say, steaks, burgers, or <a href="/2014/04/atk-memphis-bbq-spare-ribs.html" title="America's Test Kitchen Memphis Style Barbecued Spareribs" alt="America's Test Kitchen Memphis Style Barbecued Spareribs" target="_self">pork spareribs</a>, I decided to go with something a little more exotic with a Korean flair. I decided to grill up some Korean-style barbecued beef short ribs which is<span id='therest'> more commonly known as kalbi and sometimes referred to as Hawaiian short ribs (you can order these at any L&L Hawaiian Barbecue restaurant). On Bobby Flay's show, Grill It! (not to be confused with Bobby Flay's other bbq shows like BBQ Addiction and Boy Meets Grill), on the Food Network he has a guest named Judiaann Woo (episode: Short Ribs). She shows Bobby Flay (the one and only Boy Wonder at the grill) and us how to make kalbi. Kalbi, kimchi (pickled cabbage), and bibimbop (a rice dish mixed with meat and various vegetables) are probably my favorite Korean dishes. You can see from the video below that kalbi is not that difficult to make. It's very easy to prepare and easy to grill up, and everyone seems to enjoy these ribs every time I make them.
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<tr><td align="center">Flanken Cut Beef Short Ribs purchased from the Asian Market.</td></tr>
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<tr><td align="center">Beef Short Ribs for Kalbi</td></tr>
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To make kalbi it is absolutely crucial that you have the right cut of beef. You can't get just your normal run of the mill beef short ribs. You have to get beef chuck <i>flanken-style</i> ribs (also called LA ribs) which contain the rib bones and are cut lengthwise such that you get a cross section of several ribs in each slice as opposed to the English cut where it is sliced between each bone which is what we're more accustomed to. Each slice is about a quarter to a half inch thick and about 8 to 10 inches in length, and they are usually prepared by braising or cooking in liquid. You can usually find this cut of meat in a Korean or Asian market like Ranch 99 (sometimes my local Safeway would actually have it); otherwise, you can probably ask your local butcher to cut it in this fashion.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KyCXD9QBrRyvkTiS4_N0yCBoZ9_6o3Y77dbjlsUZwW5g-FtlaOMhXs6ozEA3BfToD6kWgMxjeZqYm7tO5RhdY6QqginS58S18Df34r35lnQBesJaVv6oF1Ltnr83gBOiF0nqTuO7Dwna/s1600/bobby_flay_kalbi_flanket_cut_shortrib_grillit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KyCXD9QBrRyvkTiS4_N0yCBoZ9_6o3Y77dbjlsUZwW5g-FtlaOMhXs6ozEA3BfToD6kWgMxjeZqYm7tO5RhdY6QqginS58S18Df34r35lnQBesJaVv6oF1Ltnr83gBOiF0nqTuO7Dwna/s400/bobby_flay_kalbi_flanket_cut_shortrib_grillit.JPG" alt="Thin Slices of Flanken Beef Short Ribs" title="Thin Slices of Flanken Beef Short Ribs"/></a></div>
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<tr><td align="center">Thin Slices of Beef Short Ribs cut Flanken Style</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xwDaEDTQ1ttGTK35Vsl0ydY_sVAU-HlIgV4_SnpR0Z6iX3TuAqV9IHk11wyXHYVgOwvXD7B96tBVFgHWo3GGaX2wVHYhm7UPwVf42-Fmxwe72H1LCj407YWfx8g6gxQTA5xp8DjA4aXT/s1600/englishcut_beef_short_ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xwDaEDTQ1ttGTK35Vsl0ydY_sVAU-HlIgV4_SnpR0Z6iX3TuAqV9IHk11wyXHYVgOwvXD7B96tBVFgHWo3GGaX2wVHYhm7UPwVf42-Fmxwe72H1LCj407YWfx8g6gxQTA5xp8DjA4aXT/s400/englishcut_beef_short_ribs.jpg" alt="Beef Short Ribs in English Cut" title="Beef Short Ribs in English Cut"/></a></div>
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<tr><td align="center">Beef Short Ribs in English Cut Fashion</td></tr>
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The recipe provided has pretty much all the ingredients that you would expect from a marinade for kalbi: brown sugar, soy sauce, etc. I did add a few more ingredients after I consulted my friend who makes kalbi all the time and who is Korean, so making these ribs are in her blood. What she does is that she adds sesame seeds to the marinade. Not only that, but she toasts the sesame seeds on a skillet and crushes them in a mortar and pestle. Toasting the sesame seeds and crushing them in a mortar and pestle releases more of the natural flavor and aroma of the seeds. What I like to do is to toast additional sesame seeds to set aside and garnish the short ribs along with the green onions once the ribs are done and ready for plating.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7YVVlVxAs6wTG3dC_aotIYJihXnrWri-1T2JPY5jU3AD2zzcXgyLW4mSqztCmqPJhSqe56by2GuRg-B5-tTObHYVKvbs9z7RzcmYdz28Hnu9gEQksH_PT7hfGsWiSv5xgPnDrJ2wacpk/s1600/sesame_seeds_kalbi_korean_shortribs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7YVVlVxAs6wTG3dC_aotIYJihXnrWri-1T2JPY5jU3AD2zzcXgyLW4mSqztCmqPJhSqe56by2GuRg-B5-tTObHYVKvbs9z7RzcmYdz28Hnu9gEQksH_PT7hfGsWiSv5xgPnDrJ2wacpk/s400/sesame_seeds_kalbi_korean_shortribs.JPG" alt="Untoasted Sesame Seeds" title="Untoasted Sesame Seeds"/></a></div>
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<tr><td align="center">Untoasted Sesame Seeds</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIJo4bhQfnHKhrlqmG2LfATrcec0-G7jWYUXwBbRExNWhcd27W_8jF9FP9EWE_0DkFoPeUNtHDYmj6cx6w_S6gR7uxfWlBIkax211jXwSu6hokL7rjar5mS5WHXXtfiYGNlrlp-6nzFnS/s1600/toasted_sesame_seeds_kalbi_korean_shortribs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIJo4bhQfnHKhrlqmG2LfATrcec0-G7jWYUXwBbRExNWhcd27W_8jF9FP9EWE_0DkFoPeUNtHDYmj6cx6w_S6gR7uxfWlBIkax211jXwSu6hokL7rjar5mS5WHXXtfiYGNlrlp-6nzFnS/s400/toasted_sesame_seeds_kalbi_korean_shortribs.JPG" alt="Toasted sesame seeds for garnishing your kalbi." title="Toasted sesame seeds for garnishing your kalbi."/></a></div>
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<tr><td align="center">Toasted sesame seeds for garnishing your kalbi. Note the darker color of the toasted sesame seeds.</td></tr>
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My friend also recommends using a kiwi if you don't happen to have an Asian pear. The reason why she uses a kiwi (or Asian pear) in this recipe is not only that it adds a certain level of sweetness, but it also acts as a tenderizer to soften up the meat. Definitely mash up the kiwi to form a paste or use a food processor to puree it when incorporating it into the marinade. Short ribs in itself is an inexpensive piece of meat, but making kalbi is very forgiving in that you can grill it up and it won't be tough after marinating for several hours. Also, when chopping the onion for the marinade, definitely chop the onion finely (or run it through the food processor as well). I find that the smaller the onion pieces, the more flavor is imparted into the meat.
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Because these short ribs are quite thin, it doesn't take long for them to fully cook so be sure to not overcook them, yet you also don't want them to be rare. Even though they can get overdone quickly, these short ribs are, as mentioned earlier, rather forgiving. Sometimes you like to get a nice carmelized char on the surface or the corners because the burnt edges of the meat give you an added flavor which you can easily attain when grilling over an open flame. I first tried this recipe in our stove top grill, but I would imagine it would be just as good if you did this on an outdoor grill (your standard Weber kettle grill or gas grill would do just fine). I actually like eating my kalbi with some siracha or gochujang on the side as a condiment to give it a little bit of kick (Sriracha would work too). Because these ribs are very easy to prepare and cook, it's an ideal dish to bring for picnics, camping, and even tailgating at football games.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCEWdFgWoZPW8yAt2jGzspfbGNWBAZ7JlUmyCWnUzeTe_pPEgXr1TD4vA5nFgSXmgKD-456NMWzybmQQjbTGpeFmTu44ZflynC5izTxpQA59knTMcz9WH0aiu6XDE60zeuF6HNlIOGYjU/s1600/korean_short_ribs_marinate_bobbyflay_grillit_kalbi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCEWdFgWoZPW8yAt2jGzspfbGNWBAZ7JlUmyCWnUzeTe_pPEgXr1TD4vA5nFgSXmgKD-456NMWzybmQQjbTGpeFmTu44ZflynC5izTxpQA59knTMcz9WH0aiu6XDE60zeuF6HNlIOGYjU/s400/korean_short_ribs_marinate_bobbyflay_grillit_kalbi.JPG" alt="Marinating your kalbi for a few hours" title="Marinating your kalbi for a few hours" /></a></div>
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<tr><td align="center">Marinating your kalbi for a few hours.</td></tr>
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">I like to add toasted and crushed (in a mortar and pestle) sesame seeds to the marinade.
</li>
<li class="notes">Save some uncrushed toasted sesame seeds to go along with the green onions as garnish.
</li>
<li class="notes">I like to use a kiwi if I don't have an Asian pear available. The kiwi or pear adds a little bit of sweetness to what is otherwise a savory dish.
</li>
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<a name="recipe_video_bobbyflay_grillit_korean_shortribs"></a>
<div class="recipesection">
<div><h2 class="recipe">Kalbi - Korean Barbecued Beef Short Ribs Recipe</h2>
Grill It! with Bobby Flay - season 1, episode 7, Short Ribs
<br>4 to 6 servings as a main course</div>
<h3 class="recipepart">Ingredients</h3>
5 lbs Korean (flanken) style beef short ribs
<br>1 cup brown sugar, packed
<br>.25 cup mirin (rice wine)
<br>.5 cup water
<br>1 cup soy sauce <font color=red>[I used low sodium because that's what I had]</font>
<br>1 small Asian pear, peeled and finely grated <font color=red>[I sometimes use a kiwi, mashed]</font>
<br>1 small onion, peeled and finely grated
<br>1/4 tsp black pepper
<br>2 tbsp dark sesame oil
<br>4 tbsp minced garlic
<br>2 green onions, thinly sliced (optional)
<br><font color=red>2 tbsp crushed plus 1 tsp uncrushed toasted sesame seeds</font>
<h3 class="recipepart">Instructions</h3>
<font color=red>1. Toast sesame seeds on a skillet until golden in color and fragrant. Crush 2 tablespoons of the sesame seeds in a mortar and pestle and set aside.</font>
<p>2. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients <font color=red>[including the crushed sesame seeds]</font>. Transfer beef into a large sealable freezer bag or container. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
<p>3. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions <font color=red>[and the teaspoon of toasted sesame seeds]</font>, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
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<a name="video_bobbyflay_grillit_korean_shortribs"></a>
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<tr><td align="center">Video: Judiaann Woo shows Bobby Flay how to make Korean beef short ribs called kalbi</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-45310290182247361192014-05-04T16:07:00.001-07:002014-05-04T16:08:38.002-07:00Fun Food Fact - Green PeasGreen peas are one of the oldest cultivated vegetables. They originally came from India, but now are grown all over. Green peas are low in calories, but are loaded with protein. They are also a great source of folic acid which helps keep cells young and vitamin K which keeps bones strong. Green peas help lower bad cholesterol and even fight cavities. So take advantage of a little green peas for some big health benefits.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5QWK3iOsFreQIppfsEj0GbzY7z9E4UPKAg876RDAscrjB0c9HUWM-nCBo3hhX8OcaId6iGCeEgym742828PROkfMqgz8yNx5qjZgtuXmNMMMKeslNwIxcMTLYBKtvj9t2IIO5i2g2oc_/s1600/green_peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5QWK3iOsFreQIppfsEj0GbzY7z9E4UPKAg876RDAscrjB0c9HUWM-nCBo3hhX8OcaId6iGCeEgym742828PROkfMqgz8yNx5qjZgtuXmNMMMKeslNwIxcMTLYBKtvj9t2IIO5i2g2oc_/s400/green_peas.jpg" alt="Healthy Green Peas" title="Healthy Green Peas"/></a></div>
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<tr><td align="center">Green Peas: Healthy and Good for You</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-28187614804375808912014-04-06T18:33:00.003-07:002015-01-17T16:02:25.661-08:00America's Test Kitchen: Memphis Style BBQ Spareribs<font color=red>[Scroll down to view <a href="/2014/04/atk-memphis-bbq-spare-ribs.html#recipe_atk_memphis_bbq_ribs" title="America's Test Kitchen Memphis-Syle Barbecued Ribs recipe" alt="America's Test Kitchen America's Test Kitchen Memphis-Syle Barbecued Ribs recipe">recipe</a> and <a href="/2014/04/atk-memphis-bbq-spare-ribs.html#video_atk_memphis_bbq_ribs" title="America's Test Kitchen America's Test Kitchen Memphis-Syle Barbecued Spare ribs video episode" alt="America's Test Kitchen America's Test Kitchen Memphis-Syle Barbecued Spare ribs video episode">video</a>]</font><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfDd_cdAYqHg2xyaKlOOuByiDvjPCLl0_tCMj1OFffUOKDRYexLKUqBGYEvxKfIWL3LxovmdMcPACmpDoSlSPZ9KUvssESGmcKMnzPWwp7z7m__04aMwJ3o-oPFl3st5E9QLA03dBkEa2/s1600/atk_memphis_barbecue_slice_ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfDd_cdAYqHg2xyaKlOOuByiDvjPCLl0_tCMj1OFffUOKDRYexLKUqBGYEvxKfIWL3LxovmdMcPACmpDoSlSPZ9KUvssESGmcKMnzPWwp7z7m__04aMwJ3o-oPFl3st5E9QLA03dBkEa2/s400/atk_memphis_barbecue_slice_ribs.jpg" America's Test Kitchen Memphis Barbecued Ribs sliced alt="America's Test Kitchen Memphis Barbecued Ribs sliced"/></a></div>
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<tr><td align="center">America's Test Kitchen Memphis Barbecued Ribs sliced</td></tr>
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Now that winter is over and the weather gets warmer, we can go back and start cooking outside once again. When it comes to cooking outside, we automatically think of outdoor grilling and smoking in our very own backyard, the standard activity for Labor Day weekend for many Americans (Memorial Day, 4th of July, and Labor Day seem to be the prime bbq'ing days). Hosting barbecues are often fun and easy to pull off especially when the food is plenty good. Ribs are a common staple in these barbecue events that everyone seems to love. There are many kinds of ribs in varying recipes: there are pork ribs, beef ribs, <a href="/2014/06/bobby-flay-grill-it-kalbi-short-ribs.html" title="Grill It! with Bobby Flay: Korean BBQ Beef Short Ribs (Kalbi)" alt="Grill It! with Bobby Flay: Korean BBQ Beef Short Ribs (Kalbi)" target="_self">Korean short ribs</a> (called Kalbi), and even the <a href="/2012/06/mcdonalds-mcrib-is-really-mcgood.html" title="McDonald's McRib" alt="McDonald's McRib" target="_self">McDonald's McRib</a>. The Neelys (from Food Network's show Down Home with the Neelys and known for their good bbq) have many recipes just for ribs, but I particularly like the Memphis style barbecue spareribs recipe from the America's Test Kitchen episode Grilled Pork Chops and Ribs (season 11, episode 21) because <span id='therest'>you don't need a high-priced smoker nor do you need to be from Texas or Kansas City to make some good ribs. Some of these specialty smokers can be quite expensive (ie the big green egg) when all you need is one of those kettle grills (most likely made from Weber). It seems like every household has one of these Weber grills. I know someone who has had his Weber grill for over 30 years and the design hasn't really changed all that much after all these years. And if you're wondering, the difference between spareribs and baby back ribs are that spare ribs are longer and come from the front of the pig's ribcage.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4pTn6dDJKrYzS75fEDfIW5Cd0iE0HrUJWQOaJQh92BcSRIIGhpPYg_eIUR9AaZ7eQsPL25PpgklWPzg8B6AFLsJtgc9dJxiTC7jus0pKBenz-sLnglv963hUcaPSekDOLS79iACez4Os/s1600/atk_memphis_bbq_ribs_dryrub.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4pTn6dDJKrYzS75fEDfIW5Cd0iE0HrUJWQOaJQh92BcSRIIGhpPYg_eIUR9AaZ7eQsPL25PpgklWPzg8B6AFLsJtgc9dJxiTC7jus0pKBenz-sLnglv963hUcaPSekDOLS79iACez4Os/s400/atk_memphis_bbq_ribs_dryrub.JPG" alt="Dry Rub for America's Test Kitchen Memphis Style BBQ Ribs" title="Dry Rub for America's Test Kitchen Memphis Style BBQ Ribs"/></a></div>
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<tr><td align="center">Dry Rub for America's Test Kitchen Memphis Style BBQ Ribs</td></tr>
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The reason why you can just use your Weber grill to smoke these ribs instead of a high priced smoker is that the whole point of smoking something is to cook something low and slow. A high-priced smoker makes it easier to control the temperature and to prevent it from getting too hot and overcooking your meat. When you cook something low and slow, it allows the collagen to break down and liquefy into gelatin which then gets absorbed by the meat. The meat, in turn, is tender and juicy. It takes time for collagen to turn into gelatin. When the temperature is too high, the meat just gets overcooked while the collagen never gets a chance to liquefy. You can turn your run of the mill Weber kettle grill into a smoker by following the proper setup outlined by America's Test Kitchen. Before seeing the exact way America's Test Kitchen does it, I would normally just dump some charcoal into the kettle grill and fire it up. This, of course, would make the grill too hot and give us tough meat. I say the most important part of this recipe is not the ingredients used, but setting up your grill the right way. The water in the pan serves 2 purposes. As mentioned in the ATK episode for ribs, the water makes the rib meat moist. Also, the water absorbs the heat emanating from the charcoal briquettes which is common for smokers because this prevents your smoker/grill from getting too hot which is what you don't want when slow cooking meat.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPPb1fZizFAZhBppl8_yZpUnYiFZZ49Ie6CnsXB1NbFaaWvPt7Wfm_X0kuy4t8mGL5xrnXCpcEO9UW1i-5jhD-R8aDVrmvs6JHODGpx4ocQYY4Xmw50YetUgWj2HaV3Y9zolKKoFXTYGN/s1600/atk_memphis_bbq_ribs_addrub.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPPb1fZizFAZhBppl8_yZpUnYiFZZ49Ie6CnsXB1NbFaaWvPt7Wfm_X0kuy4t8mGL5xrnXCpcEO9UW1i-5jhD-R8aDVrmvs6JHODGpx4ocQYY4Xmw50YetUgWj2HaV3Y9zolKKoFXTYGN/s400/atk_memphis_bbq_ribs_addrub.JPG" title="Just added dry rub on your ribs" alt="Just added dry rub on your ribs"/></a></div>
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<tr><td align="center">Just added dry rub on your ribs.</td></tr>
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One thing the America's Test Kitchen video for Memphis ribs fails to do is to remove the membrane of the ribs. For some reason, in the video they just leave it on there which I highly discourage. The membrane is a thin skin-like layer on the bone side of the ribs. No amount of slow smoking on low will ever break this membrane done. You can easily look up ways to remove this membrane, but be sure to do so before you apply the dry rub. You definitely don't want this membrane on your ribs while it's smoking on the grill because it'll act as a layer shielding out the flavors of the rub and smoke that should be going to the meat. Not only that, but you certainly don't want to be biting into it once the ribs are done, so please make your life easier by removing this.
<p>
When you remove the ribs from the oven, your ribs should have a nice crisp bark on the outside while still being moist and tender on the inside due to the long smoking process on low heat. The bark on the surface and the juicy inside give a nice contrast to your ribs. No one likes tough ribs or any tough meat for that matter. In general it is quite easy to overcook meat, but luckily if you follow the steps from America's Test Kitchen you can achieve tender fall off the bone ribs for your outdoor party. If you don't have an oven (ie if you're camping, picnicking, or tailgating at a football game), don't worry. This recipe still works in the absence of an oven. Just continue smoking on the grill instead until your ribs reach the desired temperature. Be sure to pair these ribs with some other Southern side like coleslaw, collared greens, baked beans, mac & cheese, or cornbread (and also have yourself a glass of bourbon while you're at it).
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx44rBWOtN0vfFTfWMbzS5wF7KAKaOMibYH7IKfMIpuY1NrLa1w2f7OSMpL7bhqrnSITqXQP58CMSdz_uX15W2Gn5bimg75WMvztM2OrjHMZOtrASHvGlG6BiboFPLBED4SGATjefwc9v/s1600/americas_test_kitchen_memphis_bbq_ribs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPx44rBWOtN0vfFTfWMbzS5wF7KAKaOMibYH7IKfMIpuY1NrLa1w2f7OSMpL7bhqrnSITqXQP58CMSdz_uX15W2Gn5bimg75WMvztM2OrjHMZOtrASHvGlG6BiboFPLBED4SGATjefwc9v/s400/americas_test_kitchen_memphis_bbq_ribs.JPG" "America's Test Kitchen Memphis Style BBQ Ribs ready to be sliced and eaten" alt="America's Test Kitchen Memphis Style BBQ Ribs ready to be sliced and eaten"/></a></div>
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<tr><td align="center">Memphis Style BBQ Ribs ready to be sliced and eaten.</td></tr>
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">You don't need an expensive smoker to make this recipe. All you need is a regular Weber kettle grill and an oven.
</li>
<li class="notes">I like to use smoked paprika instead of sweet paprika because I like the additional smokiness of the smoked paprika better.
</li>
<li class="notes">Be sure to remember to remove the membrane of the ribs before applying the dry rub. Look up how to remove it if you don't know how.
</li>
<p>
<a name="recipe_atk_memphis_bbq_ribs"></a>
<div class="recipesection">
<div><h2 class="recipe">Memphis-Syle Barbecued Spareribs on a Charcoal Grill Recipe</h2>
America's Test Kitchen - season 11, episode 21, Grilled Pork Chops and Ribs
<br>Serves 4-6</div>
<h3 class="recipepart">Ingredients</h3>
Rub
<br>2 tbsp light brown sugar <font color=red>[dark brown sugar is fine if you don't have light sugar]</font>
<br>2 tbsp sweet paprika <font color=red>[I prefer to use smoked paprika, but sweet paprika is fine]</font>
<br>1.5 tsp onion powder
<br>1.5 tsp ground black pepper
<br>1 tbsp table salt
<br>.5 tsp dried thyme
<br>1.5 tsp garlic powder
<br>1.5 tsp cayenne pepper (see note)
<br>2 tsp chili powder
<br>
<br>Ribs
<br>.5 cup wood chips <font color=red>[use hickory and not mesquite wood chips]</font>
<br>2 racks St. Louis-style spareribs, 2.5-3 lbs each
<br>3 tbsp apple cider vineger
<br>.5 cup apple juice
<h3 class="recipepart">Instructions</h3>
1. Combine the dry rub ingredients in a ball. Place the racks on a rimmed baking sheet; <font color="red">firs, remove the thin membrane on the bottom side of the ribs and</font> sprinkle the rub on both sides of each rack, rubbing and pressing to adhere. Set the racks aside while preparing the grill.
<p>2. Soak the wood chips in water for 30 mins and drain. Combine the vineger and apple juice in a bowl; set aside. Open the top and bottom vents halfway and arrange 15 unlit charcoal briquettes evenly on one side of the grill. Place a 9x13in disposable aluminum pan filled with 1 inch of water on the other side of the grill. Light a large chimney starter filled one-third with charcoal (about 33 briquettes) and allow to burn until the coals are half coated with a thin layer of ash, about 15 min. Empty the coals into the grill on top of the unlit briquettes to cover half of the grill. Sprinkle the soaked wood chips over the coals. Set the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 min. Use a grill brush to scrape the cooking grate clean.
<p>3. Place the ribs, meat side down, on the grate over the water pan. Cover the grill, positioning the top vent over the ribs to draw smoke through the grill. Cook the ribs 45 min, adjusting the vents to keep the temperature inside the grill around 250-275 degrees. Flip the ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearest the fire is on the outside. Brush each rack with 2 tbsp of the apple juice mixture; cover the grill and cook another 45 min. About 15 mins before removing the ribs from the grill, adjust an oven rack to the middle position and heat the oven to 300 degrees.
<p>4. Transfer the ribs, meat side up, to a wire rack set over a rimmed baking sheet; pour 1.5 cups water into the bottom of the baking sheet. Brush the top of each rack with 2 tbsp more apple juice mixture; roast 1 hr. Brush the ribs with remaining apple juice mixture and continue to roast until the meat is tender but not falling off the bone and the thickest part of the roast registers 195-200 degrees on a food thermometer. Transfer the ribs to a carving board, tent loosely with foil, and let rest 15 min. Cut the ribs between the bones to separate and serve.
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<a name="video_atk_memphis_bbq_ribs"></a>
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<tr><td align="center">Video: Bridget Lancaster shows Chris Kimball how to properly make traditional Memphis style Barbecue Ribs on America's Test Kitchen</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com8tag:blogger.com,1999:blog-3107292117754488552.post-52004467026752075602014-02-27T12:25:00.002-08:002014-09-19T22:32:57.486-07:00Fun Food Fact - Caesar SaladThere are a lot of salads out there. Pasta salad. Fruit salad. Coleslaw. Garden salad. Tuna salad. Egg salad. But my favorite all time salad is the Caesar salad. Caesar salad was invented by an Italian man named Caesar in Mexico in 1924. It was not named after Julius Caesar which is a common misconception today. The original Caesar salad did not use anchovies even though the anchovy is a main ingredient in today's Caesar salad along with croutons and parmesan cheese. The original Caesar salad also used whole leaves of baby romaine lettuce and was not chopped up into smaller pieces like it is today, so that the whole leaf can be held by the stem and was, thus, eaten by hand. I, of course, have never seen it done where you used your hands to eat a Caesar salad or any salad for that matter, but I'm sure someone out there has tried it.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrnU2zglqCEYpDZpVo3-UJIzvQiTMRdzzaQiqMgm8CU3tI8eknkjzSpFF7rgg3tJrfx7uWkeO42dm9Iomcipd3XgmcwxhsPwCEpEY9IF0oqteouJl37tpD97xQ6mm3R5z_bW47w1NARh3/s1600/caesar_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrnU2zglqCEYpDZpVo3-UJIzvQiTMRdzzaQiqMgm8CU3tI8eknkjzSpFF7rgg3tJrfx7uWkeO42dm9Iomcipd3XgmcwxhsPwCEpEY9IF0oqteouJl37tpD97xQ6mm3R5z_bW47w1NARh3/s400/caesar_salad.jpg" alt="Caesar salad at a restaurant or at home" title="Caesar salad at a restaurant or at home"/></a></div>
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<tr><td align="center">A typical Caesar salad you would see at home or at a restaurant</td></tr>
</tbody></table>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-55073571289123723842014-02-16T10:41:00.000-08:002015-01-17T16:06:03.203-08:00America's Test Kitchen: Broiled Salmon with Mustard Crisp Dilled Crust<font color=red>[Scroll down to view <a href="/2014/02/atk-broiled-salmon-mustard-crisp-dill.html#recipe_atk_broiledsalmon_mustard_dill" title="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust recipe" alt="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust recipe">recipe</a> and <a href="/2014/02/atk-broiled-salmon-mustard-crisp-dill.html#video_atk_broiledsalmon_mustard_dill" title="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust video episode" alt="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust video episode">video</a>]</font><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiB03hANexHbUsYhhqin9Hj8q5n4ZsLM93z5P3JBwZobK2kxj1W2gB0D85wyyJeFAczGDTRgIUNtibGbf5ZjoWckwKHfPy3Yqnyf2BEOc1PnNrszsPT8Y81zHusteah0waE2CiryZvxcu/s1600/atk_salmon_mustard_crisp_dill_crust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiB03hANexHbUsYhhqin9Hj8q5n4ZsLM93z5P3JBwZobK2kxj1W2gB0D85wyyJeFAczGDTRgIUNtibGbf5ZjoWckwKHfPy3Yqnyf2BEOc1PnNrszsPT8Y81zHusteah0waE2CiryZvxcu/s320/atk_salmon_mustard_crisp_dill_crust.JPG" alt="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust" title="America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust"/></a></div>
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<tr><td align="center">America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust</td></tr>
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I love seafood. I know some people hate it, but I don't. Despite my love of seafood, salmon is not one of my favorite fishes. Why? Because salmon tends to dry out quickly and easily whereas other fishes tend to be more forgiving and maintain its moisture throughout the cooking process. One thing I learned, however, from the America's Test Kitchen episode Salmon Three Ways (season 1, episode 6) is that you want to <span id='therest'>under cook the salmon (video below). I've always thought that salmon had to be fully cooked unless it was sushi. This was always difficult for me to do, but this was not the case for this recipe since the cooking time is only 9 to 11 minutes (great for dinner in the middle of the week). 11 minutes for me seemed completely done mainly because my salmon was smaller than the recipe called for weight in at only 1.38 pounds. You want it just a tad undercooked since it'll still go under the broiler for a minute longer. Depending on the size of the salmon fillet, 1 or 2 quick minutes can mean the difference between an overly dry salmon and a perfectly cooked salmon with juices and all.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRjBKhDYGIYUdnMhQNPJ2IZnm1VKmfqAI-lunTV_ylHOWXlttNQBkVxS889Yg0GmDop3Z3Vj3e96uMoeF_xmin1Y03TnnyuBrcs7WqkecClkutCaiQ4WNHUcMEaKr8xWjrfNcoB8eKJGf/s1600/americas_test_kitchen_sockeye_salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRjBKhDYGIYUdnMhQNPJ2IZnm1VKmfqAI-lunTV_ylHOWXlttNQBkVxS889Yg0GmDop3Z3Vj3e96uMoeF_xmin1Y03TnnyuBrcs7WqkecClkutCaiQ4WNHUcMEaKr8xWjrfNcoB8eKJGf/s400/americas_test_kitchen_sockeye_salmon.JPG" alt="Sockey salmon from Trader Joe's" title="Sockey salmon from Trader Joe's"/></a></div>
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<tr><td align="center">Sockey salmon from Trader Joe's</td></tr>
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Be aware that when you apply the mustard and potato chip mixture and then crank up the oven to broil, keep a close eye on your salmon. The first time I made this salmon, I made the mistake of walking away from the oven just for a few seconds and before I knew it, the crust had burnt pieces. I was lucky though. I was able to salvage the fish by removing the top layer of burnt pieces and the layer underneath remained nice and toasted still. There was still enough unburnt crust underneath to cover the fish. The amount of time in broil mode will not exceed more than a minute. At the end of the day you still want the middle of the fish to be a bit undercooked and opaque because it'll continue to cook once it's out of the oven.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRP6An4ZXtp4T6nRM_MDwYyF4e7MRWhSgZMD2lBc-O7umzHqVr-_ome0SD_-q4buiXXwOV4__Y_TPEYzw5JFClQOAxTQbhkvvG1l9iMMBbw3ApNiE0rSfnKy1P9-FU1GIIW8izMJ7uU3H/s1600/atk_broiled_salmon_seasoned.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRP6An4ZXtp4T6nRM_MDwYyF4e7MRWhSgZMD2lBc-O7umzHqVr-_ome0SD_-q4buiXXwOV4__Y_TPEYzw5JFClQOAxTQbhkvvG1l9iMMBbw3ApNiE0rSfnKy1P9-FU1GIIW8izMJ7uU3H/s400/atk_broiled_salmon_seasoned.JPG" alt="Seasoning with salt and pepper for your herb-crusted salmon" title="Seasoning with salt and pepper for your herb-crusted salmon"/></a></div>
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<tr><td align="center">Salmon seasoned with salt and pepper before adding the mustard, potato chip, and herb crust.</td></tr>
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Now there are a wide array of ways to prepare your salmon. You can have pan-seared salmon, grilled salmon, smoked salmon, barbecued salmon, oven roasted salmon, and even water-poached salmon. The beauty of this recipe though lies in the ingredients used. This dish does not need a whole lot of ingredients. Some of these ingredients include breadcrumbs, mustard, and dill, a common pairing for salmon. Then, it also uses potato chips!? Did I just say potato chips? Yes, indeed. That's one reason why I like this. I love snacks and I'm a sucker for chips. That being the case, the potato chips give a nice crunch and subtle saltiness to it. I would've never thought to use potato chips as a crust, but it works! The crust gives you an extra layer of flavor in addition to its crunchy texture. You can use any plain potato chips like Lays, Pringles, or Ruffles, but I prefer the Kettle Chips' Sea Salt flavor. Kettle chips are what I normally get as a snack for my household, and I find that Kettle chips taste better and is of a higher quality than Lays or Ruffles. Then you have the dill and mustard. Dill is to salmon what peanut butter is to jelly. It's ok to use plenty of dill here, but I thought 3 tablespoons of mustard was a little too much so I just used 2 tablespoons which gave me just enough of the mustard flavor to complement the dill and salmon but didn't overpower it. The salmon itself was a sockeye salmon that I got from Trader Joe's, and you could use either a farm raised or wild salmon. It was about 1.38 pounds and came in a vacuum sealed bag. It did have a few bones that you had to remove. When you run your fingers along the edge of the fillet, you'll feel the bones protruding from the fish.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerpVQmezgDqetgUZhw8QAOfmV1-6xzpn5O75GCLbZUJDXFtqObdR2dc4oCueMQWjBTP1jgyZC4CeV7ysLU5hKZnrfYRpBMy8me9SN76J7y9CnFrG0wqqY5zlT89X-io9uRWOTvM3cfRbj/s1600/americastestkitchen_breadcrumb_dill_broiled_salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerpVQmezgDqetgUZhw8QAOfmV1-6xzpn5O75GCLbZUJDXFtqObdR2dc4oCueMQWjBTP1jgyZC4CeV7ysLU5hKZnrfYRpBMy8me9SN76J7y9CnFrG0wqqY5zlT89X-io9uRWOTvM3cfRbj/s320/americastestkitchen_breadcrumb_dill_broiled_salmon.JPG" title="salmon crust: potato chips, dill, toasted breadcrumbs" alt="salmon crust: potato chips, dill, toasted breadcrumbs"/></a></div>
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<tr><td align="center">The crust to be added to your salmon: a mixture of potato chips, dill, toasted breadcrumbs</td></tr>
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I served this dish with Ina Garten's (from the Food Network show Barefoot Contessa) roasted asparagus and a plain long grain (jasmine) rice, but you could use any vegetable and starch combination as sides for a complete meal for you and your family.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrak7MIyrPgvbkfxYjArvyvW00RxYo0dOBx-Ur_6JDWgE39_9bIZ63tcLuuLv1KT-gf9g4wrI33mTWEoVDIG1_sO0CO7oZA9IjYinUfZbpnotaoJm4asPNEXuoOckuao3NVfOIjSbMSsCh/s1600/atk_dill_mustard_salmon_meal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrak7MIyrPgvbkfxYjArvyvW00RxYo0dOBx-Ur_6JDWgE39_9bIZ63tcLuuLv1KT-gf9g4wrI33mTWEoVDIG1_sO0CO7oZA9IjYinUfZbpnotaoJm4asPNEXuoOckuao3NVfOIjSbMSsCh/s320/atk_dill_mustard_salmon_meal.JPG" alt="Broiled salmon meal with asparagus and white rice" title="Broiled salmon meal with asparagus and white rice"/></a></div>
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<tr><td align="center">Broiled salmon meal with asparagus and white rice.</td></tr>
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<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">Use Sea Salt Kettle Chips and Grey Poupon Dijon mustard.
</li>
<li class="notes">Run your fingers along the edge of the fillet to find any bones to be removed.
</li>
<li class="notes">Depending on the size of your fillet, adjust the amount of time in the oven since you don't want your salmon to overcook and dry out.
</li>
<li class="notes">When your salmon is under the broiler, keep an eye on it to make sure the dill/mustard crust doesn't get burned.
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<li class="notes">I cut the mustard from 3 tablespoons to 2 tablespoons.
</li>
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<a name="recipe_atk_broiledsalmon_mustard_dill"></a>
<div class="recipesection">
<div><h2 class="recipe">Broiled Salmon with Mustard and Crisp Dilled Crust Recipe</h2>
America's Test Kitchen - season 1, episode 6, Salmon Three Ways
<br>Serves 8-10</div>
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If you prefer to cook a smaller 2 lb fillet, ask to have it cut from the thick center of the fillet, not the thin tail end, and begin checking doneness a minute earlier.
<h3 class="recipepart">Ingredients</h3>
1 whole side salmon fillet, about 3.5 lbs, white belly fat trimmed
<br>4 oz plain potato chips, crushed into rough 1/8 in pieces (about 1 cup) <font color=red>[I like Kettle Chips Sea Salt since it's what I normally get to snack on anyway]</font>
<br>3 slices white sandwich bread, torn into quarters
<br>1 tsp olive oil
<br>3 tbsp Dijon mustard <font color=red>[I use 2 tbsp Grey Poupon mustard]</font>
<br>6 tbsp chopped fresh dill
<br>pepper and salt
<h3 class="recipepart">Instructions</h3>
1. Adjust one oven rack to the top position (about 3 in from the heat source) and the second rack to the upper-position; heat the oven to 400 degrees.
<p>2. Pulse the bread in a food processor to fairly even 1/4 in. pieces about the size of Grape-Nuts cereal (about 1 cup), about ten pulses. Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 min. Toss the dill, crushed potato chips, and bread crumbs together in a bowl and set aside.
<p>3. Change the oven setting to broil. Cut a piece of heavy-duty foil 6 in. longer than the fillet. Fold the foil lengthwise in thirds and place lengthwise on a rimmed baking sheet; position the salmon lengthwise on the foil, allowing the excess foil to overhang the baking sheet. Rub the fillet evenly with the olive oil; sprinkle with pepper and salt. Broil the salmon on the upper rack until the surface is spotty brown and the outer half inch of the thick end is opaque when gently flaked with a paring knife, 9-11 min. <font color=red>[11 mins seemed to overcook the fish while 9-10 minutes seemed more appropriate]</font>. Remove the baking sheet from the oven, spread the fish evenly with the Dijon mustard, and press the bread-crumb mixture onto the fish. Return the baking sheet to the lower oven rack and continue broiling until the crust is deep golden brown, about 1 min. longer.
<p>4. Grasping the ends of the foil sling, lift the salmon, sling and all, onto a platter. Slide on offset spatula under the thick end. Grasp the foil, press the spatula against the foil, and slide it under the fish down to the thin end, loosening the entire side of fish. Grasp the foil again, hold the spatula perpendicular to the fish to stabilize it, and pull the foil out from under the fish. Wipe the platter clean with a damp paper towel. Serve salmon immediately. <font color=red>[All I do from this step is lift the sling/salmon and place them on the serving tray with the foil when serving to family (they don't mind the presentation)]</font>
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<a name="video_atk_broiledsalmon_mustard_dill"></a>
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<tr><td align="center">Video: Julia Collin Davison shows Chris Kimball how to make Broiled Salmon with Mustard and Crisp Dilled Crust on America's Test Kitchen</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com2tag:blogger.com,1999:blog-3107292117754488552.post-39006168892396772182014-02-09T11:09:00.002-08:002015-01-17T16:07:39.870-08:00America's Test Kitchen: Thick and Chewy Chocolate Chip Cookies for Valentine's Day<font color=red>[Scroll down to view <a href="/2014/02/atk-thick-and-chewy-chocolate-chip.html#recipe_atk_thickchewy_chocolatechipcookie" title="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie recipe" alt="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie recipe">recipe</a> and <a href="/2014/02/atk-thick-and-chewy-chocolate-chip.html#video_atk_thickchewy_chocolatechipcookie" title="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie video episode" alt="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie video episode">video</a>]</font><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavpVblgrge-CqBZomA9njVwcGo-Tp7wpFdMW-B9tn00xhP2m5OYz-3CRamg-ng2da23IyLhnqFuJOtBUn1xAZsUCMtDwiAjUTH0O7xIuaXY1x9nWs3nxSVdF42x2ILz1FQT-gFhzWjNuf/s1600/americas_test_kitchen_chocolate_chip_cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavpVblgrge-CqBZomA9njVwcGo-Tp7wpFdMW-B9tn00xhP2m5OYz-3CRamg-ng2da23IyLhnqFuJOtBUn1xAZsUCMtDwiAjUTH0O7xIuaXY1x9nWs3nxSVdF42x2ILz1FQT-gFhzWjNuf/s400/americas_test_kitchen_chocolate_chip_cookie.JPG" alt="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie" title="America's Test Kitchen Thick and Chewy Chocolate Chip Cookie"/></a></div>
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<tr><td align="center">Chocolate Chip Cookie Made from Scratch</td></tr>
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When people think of cookies, they think of chocolate chip cookies, the king of cookies. They don't think of peanut butter cookies, they don't think of oatmeal cookies, and they certainly don't think of gingerbread cookies. It's all about the chocolate chip cookie and rightfully so. Even the good old chocolate chip cookie has many variations. Small cookies, large cookies, thin and crispy cookies, those with nuts, those without nuts, dark chocolate chips, etc., but my personal favorite is the <span id='therest'>thick and chewy chocolate chip cookie. People automatically think of Mrs. Fields cookies when it comes to chocolate chip cookies. Double Tree Hotel also makes a good chocolate chip cookie as well, but classic recipes for chocolate chip cookies include the classic Nestle Tollhouse (the original chocolate chip cookie), Alton Brown's The Chewy Recipe, the New York Times recipe for chocolate chip cookies, and the Neiman Marcus recipe for chocolate chip cookies.
<p>
I know everyone has their favorite chocolate chip cookie recipe, and I'm not going to say that one is better than the other. In fact, there are just so many good recipes for chocolate chip cookies that it's nearly impossible to determine which one is the best. I personally like the thick and chewy chocolate chip cookie recipe from America's Test Kitchen (season 1, episode 10: Cookie Jar Classics) which is surprisingly similar to Jaay Dunlap's Best Ever Chocolate Chip Cookie recipe which appeared on JustBaking.net in November of 2006. With Valentine's Day about a week away, you can bake a batch of these thick and chewy chocolate chip cookies for your significant other. I know that's what I'd do for her. You can put them in a nice tin, tie a red ribbon or bow around it, and give it to her after your date night. I doubt shaping them into heart shaped cookies will work, so just shape them the way you normally would. You can definitely bake these cookies for other occasions as well like for your mom on Mother's Day or even for Santa for Christmas.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycx-dEh8ujfzca-8qa-y_uRWcO9c6m_lSUNrJsBh8VaB2mBVy9MC96v81NzZXCXtXpVgXyX3nZnZukVQbK-RMHCFfgO2MpX8OQQ4rEGDw_cAj6iil89r7kHWNIIkek97GUzC1m37-7uAA/s1600/americas_test_kitchen_thick_chewy_chocolate_chip_cookie_milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycx-dEh8ujfzca-8qa-y_uRWcO9c6m_lSUNrJsBh8VaB2mBVy9MC96v81NzZXCXtXpVgXyX3nZnZukVQbK-RMHCFfgO2MpX8OQQ4rEGDw_cAj6iil89r7kHWNIIkek97GUzC1m37-7uAA/s400/americas_test_kitchen_thick_chewy_chocolate_chip_cookie_milk.JPG" alt="Enjoy your freshly baked chocolate chip cookie with a glass of milk" title="Enjoy your freshly baked chocolate chip cookie with a glass of milk"/></a></div>
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<tr><td align="center">Enjoy your freshly baked chocolate chip cookie with a glass of milk.</td></tr>
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Baking chocolate chip cookies for your special someone is perfect for Valentine's Day because everyone loves chocolate chip cookies. Who doesn't like a good chocolate chip cookie? If you're baking these cookies for your wife or girlfriend, then she'll appreciate your putting the time and effort into making a batch of homemade cookies just for her. She'll definitely feel special for the amount of work put into it. If you intend to make cookies for your husband or boyfriend, then that's great since the best way to a man's heart is through his stomach. Chocolate has always been synonymous with romance. It's a win/win situation for everybody and this small gesture can go a long way to show how much you care. Just don't get the frozen pre-made dough even the Tollhouse one isn't very good (see picture below). Not only did it spread out, thin, and over bake under identical conditions, it had an artificial taste that did not taste too good. You can't really tell from the picture below, but the Tollhouse cookie was very flat leading to a thinner cookie (as if no leavening agent was added) than the America's Test Kitchen Thick and Chewy cookie (which remained nice and puffy) even though both had the same amount of dough, shaped the same way, and baked in the oven at the same temperature for the same amount of time.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0d5DJvVDcl5Jp4kvCWNHuCTQEqNBg2lQt7pdjZY5kkbk1yzvxL4jt9OBkIRWqFIfXxLW6vRysd_UgjHPqZAmuXdej2NbOAo9UajFQR67w8u4EoOWyaqK4QXtWym98ZtdtkP7JIXeI9fW/s1600/atk_vs_tollhouse_chocolatechipcookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0d5DJvVDcl5Jp4kvCWNHuCTQEqNBg2lQt7pdjZY5kkbk1yzvxL4jt9OBkIRWqFIfXxLW6vRysd_UgjHPqZAmuXdej2NbOAo9UajFQR67w8u4EoOWyaqK4QXtWym98ZtdtkP7JIXeI9fW/s400/atk_vs_tollhouse_chocolatechipcookie.JPG" alt="ATK Thick and Chewy Chocolate Chip Cookie versus Nestle Tollhouse frozen dough" title="ATK Thick and Chewy Chocolate Chip Cookie versus Nestle Tollhouse frozen dough"/></a></div>
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<tr><td align="center">ATK Thick and Chewy (L) and Tollhouse frozen dough (R) baked under the same conditions.</td></tr>
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<p>
Now I've been baking for awhile now and I've made <a href="/2013/07/americas-test-kitchen-ultimate-banana.html" title="Video for America's Test Kitchen - Ultimate Banana Bread" alt="Video for America's Test Kitchen - Ultimate Banana Bread" target="_self">banana nut bread</a>, <a href="/2012/08/as-american-as-appleturnover.html" title="Recipe for apple turnover" alt="Recipe for apple turnover" target="_self">apple turnovers</a>, <a href="/2012/07/americas-test-kitchen-blueberry-muffins.html" title="America's Test Kitchen: Best Blueberry Muffins" alt="America's Test Kitchen: Best Blueberry Muffins" target="_self">blueberry muffins</a>, <a href="/2013/08/americas-test-kitchen-blueberry-scones.html" title="Video for America's Test Kitchen - Blueberry Scones" alt="Video for America's Test Kitchen - Blueberry Scones" target="_self">blueberry scones</a>, <a href="/2012/09/americas-test-kitchens-rosemary.html" title="Recipe for America's Test Kitchen - Rosemary Focaccia Bread" alt="Recipe for America's Test Kitchen - Rosemary Focaccia Bread" target="_self">focaccia bread</a>, <a href="/2013/08/katie-courics-lemon-bars.html" title="Katie Couric's Lemon Bars" alt="Katie Couric's Lemon Bars" target="_self">lemon bars</a>, and <a href="/2012/12/cooks-country-chocolate-blackout-cake.html" title="Recipe for Cook's Country - Ebinger's Chocolate Blackout Cake" alt="Recipe for Cook's Country - Ebinger's Chocolate Blackout Cake" target="_self">chocolate cake</a>, but I've never made cookies. Making the cookie dough is probably the easiest dough you'll ever have to make - you just mix everything together using a stand mixer. Sometimes I like to use 1 cup of bread flour and 1 cup of AP flour because the extra protein found in bread flour helps to develop more gluten which would make for an even chewier cookie. Experiment between using different ratios of all purpose and bread flour and see the differences and determine which works best for you.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwYgI65DR9v2xcCl6iS-6Ug081Nekc99j9vYAnJcPgZMFJRlwBKrxRFC_ybSPiuoTR-y6cwEGia8iRDNON-_4MMEThl5ghliYYdRgWkwdYMs5U5fhNAAM_66eRDntqO5ziJIMN9UxMiVM/s1600/atk_thick_chewy_cookie_dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwYgI65DR9v2xcCl6iS-6Ug081Nekc99j9vYAnJcPgZMFJRlwBKrxRFC_ybSPiuoTR-y6cwEGia8iRDNON-_4MMEThl5ghliYYdRgWkwdYMs5U5fhNAAM_66eRDntqO5ziJIMN9UxMiVM/s400/atk_thick_chewy_cookie_dough.JPG" alt="use a stand or hand mixer to mix your cookie dough" title="use a stand or hand mixer to mix your cookie dough"/></a></div>
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<tr><td align="center">Use a stand or hand mixer to mix your cookie dough.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-xPoHxqsZKD-_O2hdBDdPTE_JEqXw2TQJpHOtEvN_A16tt-k_5c7w28J17jPFQsgaSQKoocbOip74JsUv3rj5-4g1WD-ihgFxk0bbfkqUHEpW2hbXLGpgj_eLXcENt0aSOdDPpExxYsA/s1600/atk_chocolate_chip_cookie_dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-xPoHxqsZKD-_O2hdBDdPTE_JEqXw2TQJpHOtEvN_A16tt-k_5c7w28J17jPFQsgaSQKoocbOip74JsUv3rj5-4g1WD-ihgFxk0bbfkqUHEpW2hbXLGpgj_eLXcENt0aSOdDPpExxYsA/s400/atk_chocolate_chip_cookie_dough.JPG" alt="chocolate chip cookie dough should be thick" title="chocolate chip cookie dough should be thick"/></a></div>
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<tr><td align="center">Your cookie dough should be very thick in texture.</td></tr>
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<p>
When you add the chocolate chips, don't mix it too much using the mixer. The mixer paddle will break up some of the chips, so just use the mixer for only a few seconds when incorporating the chocolate chips and mix the rest by hand. I also like adding a cup to a 2 cups of chopped walnuts to the cookie dough. The nuts tempers the sweetness from the sugar and chocolate chips.
<p>
I use a #16 (2.75 oz) scoop from Sur La Table (they have various sizes of scoops) and I level it off meaning that I only use enough cookie dough per cookie that would fit inside the actual ice cream scoop - nothing more. What you have is a half sphere of dough. I then shape it into a sphere. Most people at this point would place the ball of dough on the cookie sheet, but I don't. I squish the dough ball so that I have a disk of dough about a half inch thick (this method usually produces 2 dozen cookies that are about 3 inches in diameter from this recipe). What you get is a better shaped cookie that is consistently thick and even throughout the cookie. I find that cookies that come from a dough ball tend to be very "mound like" - very thick in the center and quite thin at the edges which causes uneven cooking in the oven.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq5tCYPki2SKlqnsB6TlKGJzuk2bgoWzdKf7L50utKMfJVtobEbGBgX0TU1CUXuwJCWVU5jZqhQZh7pBalSnV4z9MDNQ8EcW5fxLzNyvGlDxJ1eWawjWSTecyu9t5ktTrVsH7IRc32Tle/s1600/atk_thick_chewy_cookie_dough_scoop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq5tCYPki2SKlqnsB6TlKGJzuk2bgoWzdKf7L50utKMfJVtobEbGBgX0TU1CUXuwJCWVU5jZqhQZh7pBalSnV4z9MDNQ8EcW5fxLzNyvGlDxJ1eWawjWSTecyu9t5ktTrVsH7IRc32Tle/s400/atk_thick_chewy_cookie_dough_scoop.JPG" title="Use an ice cream scoop to get equal size cookies alt="Use an ice cream scoop to get equal size cookies"/></a></div>
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<tr><td align="center">Use an ice cream scoop for uniform size cookies.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNXFm1msf8NSzasl4c0zda_28IVo7wnbR24IDkqYYqG0mwyXeDBYF-aP00gvyxAACZmRaok9oKEhU0Fs2YMDkKgxp25thEbY9E02tlKFbvLHc-PFnZjtc-hFg8GKog83TQ4xRx-bp5RLA/s1600/atk_ccc_dough_ball.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNXFm1msf8NSzasl4c0zda_28IVo7wnbR24IDkqYYqG0mwyXeDBYF-aP00gvyxAACZmRaok9oKEhU0Fs2YMDkKgxp25thEbY9E02tlKFbvLHc-PFnZjtc-hFg8GKog83TQ4xRx-bp5RLA/s400/atk_ccc_dough_ball.JPG" alt="ATK Thick and Chewy Dough Ball" title="ATK Thick and Chewy Dough Ball"/></a></div>
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<tr><td align="center">Most people form dough balls to make cookies.</td></tr>
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<p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G03TYUShLok3xhuv1MpVnPb0HPHyLVU-j_seSzB6EIrKeIi_fXIyP6DnlVeKNNU-fUcUZlAIUreH-qTwOi900jrbcUhSUPGxC8fYJE_L-5dNGsxN69Cxsj_Qsni7f0Mz3SE12s3T4dVW/s1600/atk_thick_chewy_dough_disk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4G03TYUShLok3xhuv1MpVnPb0HPHyLVU-j_seSzB6EIrKeIi_fXIyP6DnlVeKNNU-fUcUZlAIUreH-qTwOi900jrbcUhSUPGxC8fYJE_L-5dNGsxN69Cxsj_Qsni7f0Mz3SE12s3T4dVW/s400/atk_thick_chewy_dough_disk.JPG" alt="ATK Thick and Chewy Dough Disk" title="ATK Thick and Chewy Dough Disk"/></a></div>
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<tr><td align="center">But I prefer forming dough disks instead of balls when making chocolate chip cookies.</td></tr>
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<p>
Sometimes, I'll make the dough a day before baking and leave it in the refrigerator overnight (or sometimes anywhere from 24-36 hours) because a chilled dough will prevent a cookie from thinning out too much. That and it allows the flavors of the dough to come together and develop a more complex flavor profile if you let the dough rest as per the New York Times article. I also like using a pizza pan to bake the cookies because pizza pans tend to be very thin and heat up quickly. If you're using a thick baking sheet, it will take forever for the bottom and inside of the cookie to bake such that the top will be overdone before the center and bottom gets done.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdlUBEj_tv6nC1T6Br7Qqz4UBrm-WKYmABFKh1yb-QxHItkSB8cD6lOnWvaQzAqSbY14FUSmkpgd4OeXNev7EK_8INQNHi47-zunwohWsPshG4vParBbD4evyrW4yWsCvsy-ckIcYM6rB/s1600/atk_thick_and_chewy_cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdlUBEj_tv6nC1T6Br7Qqz4UBrm-WKYmABFKh1yb-QxHItkSB8cD6lOnWvaQzAqSbY14FUSmkpgd4OeXNev7EK_8INQNHi47-zunwohWsPshG4vParBbD4evyrW4yWsCvsy-ckIcYM6rB/s400/atk_thick_and_chewy_cookie.JPG" alt="Chocolate Chip Cookies fresh out of the oven and being cooled" title="Chocolate Chip Cookies fresh out of the oven and being cooled"/></a></div>
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<tr><td align="center">Chocolate Chip Cookies hot out of the oven and being cooled.</td></tr>
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<p>
Now I know it's very tempting to eat a cookie right out of the oven, but I implore you to avoid doing so. You have to let it cool. The reasons are twofold: first, the cookie will break apart. You have to allow the cookie to set which it will do in time. But even more importantly, you have to let it cool down to really enjoy your cookie. This sounds rather counter intuitive since it tastes the best when warm and fresh out of the oven right? Yes they do, BUT.......all chocolate chip cookies do - even the awful ones. When you eat a cookie right out of the oven, it's almost as if your taste buds are biased. The true test of the flavor of a chocolate chip cookie comes when it is cool. A really good cookie will still taste good when not warm. And a REALLY good chocolate chip cookie will still taste good a day after it's baked.
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<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">Use Guittard or Ghirardelli (Guittard is better though) semisweet chocolate chips. Please don't use M&M's...I cringe every time I see a chocolate chip cookie with M&M's instead of chocolate chips.
</li>
<li class="notes">Use a #2 scoop to portion out your dough and shape them into disks instead of spheres.
</li>
<li class="notes">A cup to 2 cups of chopped walnuts is optional and is added along with the flour.
</li>
<li class="notes">I use 1 tablespoon of vanilla instead of 2 teaspoons.
</li>
<li class="notes">I use dark brown sugar instead of light. Dark brown sugar gives a greater depth of flavor than light brown sugar and supposedly it makes for a chewier cookie.
</li>
<li class="notes">Use a thin cookie sheet. Don't use anything too thick since it'll take longer to heat up and for your cookies to properly bake.
</li>
<li class="notes">Enjoy these cookies with a tall glass of milk or perhaps coffee with dessert.
</li>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAHrqG2T1Sf9QmM1p9iiz9vkVBiQY3ig-tTzjw81gzJy9RCFr4Bg1lMolSHYNIRiG1RetL3XAUHx_eKFHfFq2P1pJsyYXJi0YorAq57pRK37yX39llQ7D1liWB5AIh0OgTelG6Zk4gj-x/s1600/americastestkitchen_thickchewy_chocolatechipcookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAHrqG2T1Sf9QmM1p9iiz9vkVBiQY3ig-tTzjw81gzJy9RCFr4Bg1lMolSHYNIRiG1RetL3XAUHx_eKFHfFq2P1pJsyYXJi0YorAq57pRK37yX39llQ7D1liWB5AIh0OgTelG6Zk4gj-x/s400/americastestkitchen_thickchewy_chocolatechipcookie.JPG" alt="Chocolate Chip cookie is best eaten fresh out of the oven" title="Chocolate Chip cookie is best eaten fresh out of the oven"/></a></div>
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<tr><td align="center">Cook up some romance on Valentine's Day with these chocolate chip cookies...Enjoy!</td></tr>
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<a name="recipe_atk_thickchewy_chocolatechipcookie"></a>
<div class="recipesection">
<div><h2 class="recipe">Thick and Chewy Chocolate Chip Cookies Recipe</h2>
America's Test Kitchen - season 1, episode 10, Cookie Jar Favorites
<br>Makes a dozen and a half (18) large cookies </div>
<h3 class="recipepart">Ingredients</h3>
2 cups plus 2 tbsp (10 2/3 oz) unbleached all purpose flour <font color=red>[I sometimes use 1 cup bread flour and 1 cup AP flour]</font>
<br>1/2 tsp salt
<br>1/2 tsp baking soda
<br>12 tbsp (1.5 sticks) unsalted butter, melted and cooled <font color=red>[melted butter makes your cookie moist and prevents it from drying out]</font>
<br>2 tsp vanilla extract <font color=red>[I increase the vanilla to 1 tbsp]</font>
<br>1/2 cup (3.5 oz) granulated sugar
<br>1 cup packed (7 oz) light or dark brown sugar <font color=red>[I use dark]</font>
<br>1 large egg plus 1 egg yolk
<br>1.5 cups (9 oz) semisweet chocolate chips <font color=red>[I use Guittard or Ghirardelli semisweet chocolate chips]</font>
<br><font color=red>[optional: 1-2 cups chopped walnuts]</font>
<h3 class="recipepart">Instructions</h3>
1. Adjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 325°F. Line 2 large baking sheets with parchment paper.
<p>2. Whisk the baking soda, salt, and flour in a bowl and set aside. <font color=red>[I sift these ingredients]</font>
<p>3. In a standing mixer fitted with the paddle attachment, beat the (melted) butter and sugars at medium speed until smooth, about 1 min. Add the vanilla, egg, and egg yolk and beat on medium to low speed until fully incorporated, about 30 seconds, scraping down the bowl and beater as needed with a rubber spatula. Add the dry ingredients <font color=red>(and chopped walnuts)</font> and mix on low until combined, about 30 seconds. Mix in the chocolate chips until just incorporated.
<p>4. Divide the dough into 18 portions, each about half a cup, and roll them between your hands into balls. Holding one dough ball with your fingers, pull the dough apart into 2 equal halves. Rotate the halves 90 degrees and, with the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the cookies on the baking sheets, spacing them about 2.5 inches apart.
<p>5. Bake until the cookies are light golden brown and the edges start to harden but the centers are puffy and still soft, 15-18 mins <font color=red>[every oven is different but it took me 18 mins]</font>, switching and rotating the baking sheets halfway through the baking time. Allow the cookies to cool.
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<a name="video_atk_thickchewy_chocolatechipcookie"></a>
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<iframe width="480" height="270" src="http://www.youtube.com/embed/Jkyw-Yyvank?feature=player_detailpage&modestbranding=1&rel=0&start=355" frameborder="0" allowfullscreen></iframe>
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<tr><td align="center">Video: America's Test Kitchen version of a Thick and Chewy Chocolate Chip Cookie</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-6552242737168407072014-01-26T12:49:00.002-08:002014-09-16T09:03:47.933-07:00Taste of SeattleI know this blog is mainly about food, but I'd also like to talk about something else that I enjoy very much which is traveling. I've always thought that you can experience a new city through food. A couple of weeks ago, I went to Seattle, WA for vacation. Why? Mainly because I've never been to Seattle, and the Pacific Northwest seemed close enough to me here in the California Bay Area that I made it into an extended weekend stay instead of a week long vacation and it was a very affordable vacation.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLfdP4JRHhiwC-mDBdM_cxcvAUha1GK_ideXN3IUrT4XmHYw3mZT7VDBrAUzuEbfmmfyv6hGnRbjkhh39WdPWZPmsfTBYDglvcJrAgRxRxqR2loZUhf3bytUjp4gSrnK9QnRoxWRJ4Cd_/s1600/seattle_center_space_needle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLfdP4JRHhiwC-mDBdM_cxcvAUha1GK_ideXN3IUrT4XmHYw3mZT7VDBrAUzuEbfmmfyv6hGnRbjkhh39WdPWZPmsfTBYDglvcJrAgRxRxqR2loZUhf3bytUjp4gSrnK9QnRoxWRJ4Cd_/s320/seattle_center_space_needle.JPG" alt="The Space Needle in Seattle Center" title="The Space Needle in Seattle Center"/></a></div>
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<tr><td align="center">The Symbol of Seattle: the Very Iconic Space Needle</td></tr>
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I stayed for 3 full days, but you can cover the best parts of <span id='therest'>the city in 2 days: 1 day of walking around and 1 day with a car. On the day I had the car, I went to Hiram M. Chittenden Locks (pretty cool to see a ship go through a lock), visited Bruce Lee's grave, and The Museum of History and Industry. On the other 2 days when I was on foot I, of course, did the touristy thing and went to the Seattle Center where the Seattle's iconic Space Needle is located (there is a restaurant at the top or you can just go there to grab a drink in the bar), the EMP, and Chihuly Gardens. I also went to Pioneer Square and took the Underground Tour (I highly recommend!) and then Pike Place Market.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXKcg5WAeNsbprYiFYO20VNfZDN7m3hyFqFMw6EX7MQiThv0j1jRYyJj3KWdpRXfJ3-xC59PLAjRtUqZNaoE7sxvnSjgFfPgsg3zpMGN1sSe8go2gxpLL5w3siGOGfxDWP_GjoWToIR2G/s1600/seattle_pike_place_market_entrance.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXKcg5WAeNsbprYiFYO20VNfZDN7m3hyFqFMw6EX7MQiThv0j1jRYyJj3KWdpRXfJ3-xC59PLAjRtUqZNaoE7sxvnSjgFfPgsg3zpMGN1sSe8go2gxpLL5w3siGOGfxDWP_GjoWToIR2G/s400/seattle_pike_place_market_entrance.JPG" title="Pike Place Market in Seattle, WA" alt="Pike Place Market in Seattle, WA"/></a></div>
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<tr><td align="center">Seattle's Famous Pike Place Market</td></tr>
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This is the part where this post turns back to food. Pike Place Market is a public market with various stalls where you can go and experience all kinds of foods - jams, nuts, seafood, breads, smoked salmon, etc. It's very similar to The Ferry Building in San Francisco and Quincy Market in Boston (coming soon: my Taste of Boston post from last Spring). It's the market that you see on tv where fishmongers throw fish, but when I was there I unfortunately didn't see any fish flying anywhere. I think they only do that when there are tv cameras around.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3f_994STRq5eofgHynW7E6CseQKj8CTfuVJ3VhGbWIperNN6PtEznysRDt36yh90-_Wi9JXT40tpd4_0-tAlu7mszJV_dj7gjMAVOssOdZ8pHBmWfTN57Lnk3VNbXP8xA0EtFcsUrbEs7/s1600/seattle_pike_place_fish_co.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3f_994STRq5eofgHynW7E6CseQKj8CTfuVJ3VhGbWIperNN6PtEznysRDt36yh90-_Wi9JXT40tpd4_0-tAlu7mszJV_dj7gjMAVOssOdZ8pHBmWfTN57Lnk3VNbXP8xA0EtFcsUrbEs7/s400/seattle_pike_place_fish_co.JPG" alt="Pike Place Fish Co." title="Pike Place Fish Co."/></a></div>
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<tr><td align="center">Pike Place Fish Co. known for hurling fish</td></tr>
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I like how the various vendors at Pike Place Market sometimes give out samples to try also. I had a small cup of (blueberry flavored) Greek Yogurt which was quite good. Being in Seattle, I absolutely had to order some seafood since Seattle is known for having some fresh fish. I ordered a bowl of cioppino which I've never had before. The cioppino definitely hit the spot on that particular day since it rained and it was cold throughout the 3 days I was there. I guess it's true what they say about Seattle - that it's always raining. If you're in the mood for chowder, try Pike Place Chowder which is obviously at Pike's. They've won the best clam chowder award so many times, that they were told that they were indeed the best and to stop participating in these chowder competitions to allow others to have a chance at winning. A good recommendation for a good Seattle restaurant is Ray's Boathouse & Cafe which is a waterfront restaurant that serves the freshest Dungeness crab, oysters, and wild salmon from Alaska. This particular restaurant was recommended by a coworker of mine who happened to go to Seattle a week before me and it was mentioned in my Top 10 Seattle guidebook. Other restaurants in Seattle include Umi Sake House (sushi), Wild Ginger (Asian fusion), Ivar's on Waterfront for seafood, Kedai Makan (hole in the wall Malaysian take out - it's literally just a walk-up window) and Chihuly Center Cafe (bistro). You can't go wrong with any of these good options.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3A6MYmRIpsbMj9KZRh1XM9RgP5LrTvd5JSrGPuWaEySl0l9_kdY29bPsihYGEjBsxe6gNEwo5wy4m2yoUz4c9I-8LMBfIsT7M3tOMaXI1XJwX-vmEajb_x7EWX8twS8aKIRk_GRsLwa9/s1600/pike_place_market_sign.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3A6MYmRIpsbMj9KZRh1XM9RgP5LrTvd5JSrGPuWaEySl0l9_kdY29bPsihYGEjBsxe6gNEwo5wy4m2yoUz4c9I-8LMBfIsT7M3tOMaXI1XJwX-vmEajb_x7EWX8twS8aKIRk_GRsLwa9/s400/pike_place_market_sign.JPG" alt="Pike Place Market Sign" title="Pike Place Market Sign"/></a></div>
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<tr><td align="center">Pike Place Market in Seattle</td></tr>
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Around the Pike's Market area, you may see a Sur La Table which is a kitchen store that I love going to here in the CA Bay Area. I didn't know this, but Sur La Table is based in Seattle. At Pike's Market, not only did I want to try some Seattle food, but I also wanted to buy food from Seattle to take back home. I was at DeLaurenti, a Mediterranean gourmet grocery store at Pike's Market, buying some local Focaccia Bread (Essential Baking Company based in Seattle), and if you've read my blog, you'd know that I'm a big fan of <a href="/2012/09/americas-test-kitchens-rosemary.html" title="Recipe for America's Test Kitchen - Rosemary Focaccia Bread" alt="Recipe for America's Test Kitchen - Rosemary Focaccia Bread" target="_self">focaccia bread</a>. This focaccia was quite good: it was soft and moist. The focaccia I make tends to have a crunchy exterior whereas this Seattle focaccia was soft and sponge-like. When I was purchasing this bread, I asked the cashier what he recommended I buy to take back home for the rest of my family. He recommended buying some smoked salmon which is typical Seattle. The smoked salmon comes sealed in a box, so it's easy to carry back inside your carry-on luggage. I had already planned to buy some smoked salmon since my family already requested it, but he also said I can bring back some chocolates. He then directed me to some chocolates that are made in Seattle (Theo Chocolate), so I bought a couple bars of 85% cocao dark chocolate. My family absolutely love the dark and bitter chocolates as opposed to milk chocolate.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSuPnGFkFlOPstcR0AocFT8CEbS_e16pnConuIjS1aVwTy8tSF4E4oEscMci0jg4VO4_yb59zs8fDHp7GPGue5c8Rg6lnZ7CmRIC9f75RTcogLjEA5w25tD7Wjf4LG7B6mVdlRrjC8YIy/s1600/pike_place_market_closed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSuPnGFkFlOPstcR0AocFT8CEbS_e16pnConuIjS1aVwTy8tSF4E4oEscMci0jg4VO4_yb59zs8fDHp7GPGue5c8Rg6lnZ7CmRIC9f75RTcogLjEA5w25tD7Wjf4LG7B6mVdlRrjC8YIy/s400/pike_place_market_closed.JPG" title="Pike Place Market closed during the Ghost Tour" alt="Pike Place Market closed during the Ghost Tour"/></a></div>
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<tr><td align="center">The Ghost Tour takes you through Pike Place Market after closing.</td></tr>
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<a name="first_starbucks"></a>
Now that I've tried some Seattle seafood and bought some Seattle food to bring back home to my family, what else can I do to further experience Seattle? Well, other than food, do you know what else Seattle is known for? Coffee! Yes, there are cafes virtually everywhere, but I found it kind of strange that although there seemed to be 3 Starbucks within a 1 block radius anywhere you go in Seattle, I did not see one Seattle's Best Coffee. But going back to Starbucks, I made it a point to go to the very first Starbucks. I went there, and there was a line literally out the door so there was definitely a wait to get a cup of coffee.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuTjkhA1ayaEUxhjufTU124s6ad_GXFhCviOs0vJTV5T7ZkpHcNgZYQ8onIQSjP4NKyXTKGdWxQ488c1L8sS2llYPtSQvvyeosdQlUwi8LbMmpWg0TxS6QfmxtOWlGkjNYfoQIDY23He6/s1600/seattle_first_starbucks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuTjkhA1ayaEUxhjufTU124s6ad_GXFhCviOs0vJTV5T7ZkpHcNgZYQ8onIQSjP4NKyXTKGdWxQ488c1L8sS2llYPtSQvvyeosdQlUwi8LbMmpWg0TxS6QfmxtOWlGkjNYfoQIDY23He6/s400/seattle_first_starbucks.JPG" alt="The Very First Starbucks in Seattle" title="The Very First Starbucks in Seattle"/></a></div>
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<tr><td align="center">The very first Starbucks in Seattle. Note the different logo of the mermaid.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Dvp5Ru6eLs8uUhp8YyVZrk0C-8Gdzwk37yVmQzM4lDGcOzSRVZN3gc7UV0SUtQKjg6B63tgyM2jDbiHam_52pW3Y09br_Ui0bH7PSHhf3OgSASqm0gefF2heNfGyvGngaZHEBNsbHiNA/s1600/original_starbucks_inside.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Dvp5Ru6eLs8uUhp8YyVZrk0C-8Gdzwk37yVmQzM4lDGcOzSRVZN3gc7UV0SUtQKjg6B63tgyM2jDbiHam_52pW3Y09br_Ui0bH7PSHhf3OgSASqm0gefF2heNfGyvGngaZHEBNsbHiNA/s400/original_starbucks_inside.JPG" alt="Inside of the original Starbucks" title="Inside of the original Starbucks"/></a></div>
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<tr><td align="center">The inside of the original Starbucks that started it all.</td></tr>
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I went with my "go to" coffee when going to Starbucks which was a white chocolate mocha. Even though I was there as a tourist just like everyone else, it's quite a shame that the very first Starbucks is more of a tourist spot than a place where you can go to get a coffee. I'm sure 99% of their customers are people from out of town and those from Seattle just go to the next closest Starbucks which is probably a block away and you probably don't have to wait very long. As a tourist, you kind of want to go where the locals go and hangout.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaw14agoBm7ka4GyG1nHlvjtJZRXL28bKAOQE835PqGNmIpWwIvir_VRS30UXoZhUz0L5OVTPZ1fpePHzO6wWHOOnt3fGRKiRji8yPFmI1anPM2Mxlz1oZ2bpRrBqtKByZSOWLPbbGRfe/s1600/first_starbucks_pike_seattle_receipt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaw14agoBm7ka4GyG1nHlvjtJZRXL28bKAOQE835PqGNmIpWwIvir_VRS30UXoZhUz0L5OVTPZ1fpePHzO6wWHOOnt3fGRKiRji8yPFmI1anPM2Mxlz1oZ2bpRrBqtKByZSOWLPbbGRfe/s320/first_starbucks_pike_seattle_receipt.jpg" alt="receipt from the first Starbucks" title="receipt from the first Starbucks"/></a></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPdP30uWFfQKYjilAWVblw68fIp2uPAeW4pRCj5dWyy0xG0ErpMTsHypAgshMvIt2lX9QXMD73ESKVm5phRUp1VyadgIFVBGJER1kfboJg6s5ZmOkBE2fJDWrm6cZXWsiatOVNZcUF5Jm/s1600/first_starbucks_sign_mohi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPdP30uWFfQKYjilAWVblw68fIp2uPAeW4pRCj5dWyy0xG0ErpMTsHypAgshMvIt2lX9QXMD73ESKVm5phRUp1VyadgIFVBGJER1kfboJg6s5ZmOkBE2fJDWrm6cZXWsiatOVNZcUF5Jm/s320/first_starbucks_sign_mohi.JPG" title="sign from the first Starbucks at Museum of History and Industry" alt="sign from the first Starbucks at Museum of History and Industry"/></a></div>
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<tr><td align="center" valign="top">A souvenir from the first Starbucks.</td><td align="center">A sign from when the first Starbucks opened (Museum of History and Industry)</td></tr>
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I wasn't aware of this, but if you're into beer, Seattle is also known for its breweries. Seattle is home to common beers that you see at bars and restaurants like Pyramid and Redhook beer. In fact you can visit the Pyramid Brewery in Seattle which is located close to CenturyLink Field where the Seattle Seahawks play. There's also a beer there called Rainier beer which is to Seattle as Anchor Steam is to San Francisco and Sam Adams is to Boston. Rainier beer is a light beer which is equivalent to Pabst Blue Ribbon which could be a good thing or a bad thing. It's a bad thing if you don't like diluted, watered-down beers, but a good thing if you're yuppie and you find it hip to be drinking PBR which leads to the question: since when was drinking PBR ever that cool?
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyACJFwypqW5pgZUMdDpCACGuXgsD4b-r1PZgJDTgsR1vSc9B8yoLrEbAfYh3m_jeAP6utvqzm74f94sv8kSgd4JbqYClwjwpS8rooCZNVR0wWb7f8wCevqGhlIKaPntW5Uo7vcyDMisMj/s1600/centurylink_field_seahawks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyACJFwypqW5pgZUMdDpCACGuXgsD4b-r1PZgJDTgsR1vSc9B8yoLrEbAfYh3m_jeAP6utvqzm74f94sv8kSgd4JbqYClwjwpS8rooCZNVR0wWb7f8wCevqGhlIKaPntW5Uo7vcyDMisMj/s400/centurylink_field_seahawks.JPG" title="Fans walking to CenturyLink Field to watch the Seahawks play the New Orleans Saints in the NFC Divisional Playoffs." alt="Fans walking to CenturyLink Field to watch the Seahawks play the New Orleans Saints in the NFC Divisional Playoffs."/></a></div>
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<tr><td align="center">Fans walking to CenturyLink Field to watch the Seahawks play the New Orleans Saints in the NFC Divisional Playoffs.</td></tr>
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Lastly, this is for those who have a sweet tooth for candy and in particular gum. In an alley below Pike's market, there is what is aptly called the Gum Wall. I had no idea what it was when I first heard of it, and for some reason it just didn't occur to me that it was just a wall of gum. People would discard their gum after chewing and stick it on this wall and hence the name Gum Wall.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQVq2Ad-ijy2adrZLwIimvNA4NQ_GZLKfBZ7JK5-x-BuMNCxC5wLMXrMwBjcdwKtxYp_yDeaMrBdE6z9mbuxDJ9ttM3MeHLoh5ZJRzruLhyphenhyphenUGXFJlyhMgmAMyqtRuGKpm3MrHw85r5BIv/s1600/seattle_monorail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQVq2Ad-ijy2adrZLwIimvNA4NQ_GZLKfBZ7JK5-x-BuMNCxC5wLMXrMwBjcdwKtxYp_yDeaMrBdE6z9mbuxDJ9ttM3MeHLoh5ZJRzruLhyphenhyphenUGXFJlyhMgmAMyqtRuGKpm3MrHw85r5BIv/s400/seattle_monorail.JPG" alt="Seattle's Monorail built in 1962 for the World's Fair" title="Seattle's Monorail built in 1962 for the World's Fair"/></a></div>
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<tr><td align="center">Seattle's Monorail built in 1962 for the World's Fair</td></tr>
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If you want to know more about Seattle or are planning a visit and you'd like to know more about the things to do, let me know. I felt like I saw a lot of Seattle and covered a lot of ground in my 3 days there. Seattle is a nice city to visit if you've never been. The one thing I would do differently is to not visit during the middle of winter. The reason why I went earlier this month was because it was my friend's spur of the moment idea to go, so he was the one to set the date. Ideally, you'd like to go when it's a bit warmer even though it wasn't that much colder than what we would normally get here in the San Francisco Bay Area. I did, however, experience the real Seattle in the form of constant rain. I would also recommend staying in downtown Seattle, so that you're walking distance from Pike's Market and close to the light rail to go to and from the airport (otherwise it's a $40 cab ride) or Monorail to go to Seattle Center.
</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-57383760866878195352014-01-20T13:56:00.000-08:002015-01-23T15:13:10.838-08:00America's Test Kitchen: Buffalo Wings for your Super Bowl Party<font color=red>[Scroll down to view <a href="/2014/01/atk-buffalo-wings-super-bowl.html#recipe_atk_buffalowings" title="America's Test Kitchen Buffalo Wings recipe" alt="America's Test Kitchen Buffalo Wings recipe">recipe</a> and <a href="/2014/01/atk-buffalo-wings-super-bowl.html#video_atk_buffalowings" title="America's Test Kitchen Buffalo Wings video episode" alt="America's Test Kitchen Buffalo Wings video episode">video</a>]</font><br><br>
Super Bowl XLVIII (that's the number 48) is a couple of weeks away and the Denver Broncos will be facing the Seattle Seahawks. There are already a few givens: the Super Bowl will be played in MetLife Stadium (home of the New York Jets and New York Giants of the NFL), Bruno Mars is performing the half time show, billions of dollars will be spent on 30 second commercials, and (even more importantly) millions of chicken wings will be consumed for this 3-4 hour event. Chicken wings are <span id='therest'>a common staple for this annual event and is in fact the ultimate party food whether it'd be in a bar or someone's house all across the nation. You're sure to enjoy these wings whether you're a Dallas Cowboys fan or you root for the New England Patriots.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgK476A0gn_7ubTNhrHGdKSqyCP1HL1C6d8_-ibnEAp-8zCBjOLFk4NJJPKG4-7Kv6wpGk7NviRsWj9srQGj-Is16EPz9qI0v2VArae63UThjLLzSDySnSAAmMb45ynJpOxXQiGKt8tww/s1600/atk_buffalo_wings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgK476A0gn_7ubTNhrHGdKSqyCP1HL1C6d8_-ibnEAp-8zCBjOLFk4NJJPKG4-7Kv6wpGk7NviRsWj9srQGj-Is16EPz9qI0v2VArae63UThjLLzSDySnSAAmMb45ynJpOxXQiGKt8tww/s400/atk_buffalo_wings.JPG" alt="Buffalo Wings for your Super Bowl party" title="Buffalo Wings for your Super Bowl party"/></a></div>
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<tr><td align="center">Buffalo Wings is to the Super Bowl as <a href="/2014/10/atk-old-fashioned-stuffed-turkey.html#recipe_atk_oldfashionedstuffedturkey" title="America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy recipe for Thanksgiving" alt="America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy recipe for Thanksgiving">Turkey</a> is to Thanksgiving</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgK476A0gn_7ubTNhrHGdKSqyCP1HL1C6d8_-ibnEAp-8zCBjOLFk4NJJPKG4-7Kv6wpGk7NviRsWj9srQGj-Is16EPz9qI0v2VArae63UThjLLzSDySnSAAmMb45ynJpOxXQiGKt8tww/s1600/atk_buffalo_wings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgK476A0gn_7ubTNhrHGdKSqyCP1HL1C6d8_-ibnEAp-8zCBjOLFk4NJJPKG4-7Kv6wpGk7NviRsWj9srQGj-Is16EPz9qI0v2VArae63UThjLLzSDySnSAAmMb45ynJpOxXQiGKt8tww/s400/atk_buffalo_wings.JPG" alt="Buffalo Wings for your Super Bowl party" title="Buffalo Wings for your Super Bowl party"/></a></div>
Typical Super Bowl snacks include <a href="/2012/06/americas-test-kitchens-carnitas.html" title="America's Test Kitchen tacos for the Super Bowl" alt="America's Test Kitchen tacos for the Super Bowl" target="_self">tacos</a>, nachos (Que Bueno nacho cheese from Costco is the best), <a href="/2012/06/chicago-deep-dish-pizza.html" title="America's Test Kitchen: Chicago Deep Dish Pizza for the Super Bowl" alt="Chicago Deep Dish Pizza for the Super Bowl" target="_self">pizza</a>, pretzels, chips and <a href="/2012/06/rick-bayless-salsas.html" title="Rick Bayless Super Bowl salsas" alt="Rick Bayless Super Bowl salsas" target="_self">salsa</a>, but chicken wings are by far my favorite for this annual event. Common places where you can get some good chicken wings are Buffalo Wild Wings (ie Asian Zing, Caribbean Jerk, Mango Habanero), Wingstop (ie garlic parmesan, lemon pepper, atomic), or KFC (the sauceless hot wings are actually my favorite there over the honey barbecue!). My sister has a friend who owns a Wingstop and supposedly they ran out of chicken wings during last year's Super Bowl. Luckily for us, we don't have to rely on restaurant food to get some good buffalo wings for the big game. We can just plan ahead and make our own by going to the grocery store earlier in the week and preparing them on Sunday in time for the big game. The grocery store usually sells a pack of wings (drummettes and wingettes), so you can get yourself several packs and cook buffalo wings from scratch. Now I haven't tried these same wings as oven fried, but that might be something I may want to explore as a healthier alternative for any big game: NBA playoffs, Stanley Cup Final, FIFA World Cup Soccer, NCAA March Madness, Winter Olympics in Sochi, a Manny Pacquiao championship bout, World Series, World Series of Poker, or even the National Spelling Bee on ESPN 8 ("The Ocho")! You may even want to make these for <a href="/2014/07/national-chicken-wing-day.html" title="July 29: National Chicken Wing Day" alt="July 29: National Chicken Wing Day" target="_self">National Chicken Wing Day</a> which is in a few months.
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America's Test Kitchen's recipe for buffalo wings (in the episode Party Foods, Season 3, Episode 1) is the answer to making your own buffalo wings for your Super Bowl party. What I like about this recipe is that you can adjust the level of heat depending on the palates of you and your guests or you can even make 2 batches of wings - spicy and mild. Also, one thing I learned about this recipe which I didn't know before was the use of cornstarch to crisp the exterior of the wing. I've always wondered how KFC, Wingstop, and Buffalo Wild Wings did it, and now I know. In addition to great flavor, I like my wings to give a good crunch when you first bite into it. Texture is as important as flavor here. Speaking of flavor, in general I do like Frank's RedHot hot sauce which is the common sauce for buffalo wings. If you don't have Frank's or your store is all out of stock, you can always use Crystal hot sauce which is just as good in my opinion. Both have very similar flavors that I'm beginning to think that they're the same sauce put in 2 different bottles.
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Now, let's be realistic, buffalo wings aren't exactly the healthiest food you can eat and I never really understood why carrot and celery sticks were always paired with buffalo wings. Is it just for decoration? I don't know. This is a Super Bowl party. We're eating wings, pizza, fries, nachos, and anything that is remotely unhealthy, so there's no room in my stomach for veggies unless it's guacamole, salsa, or onion rings. If you need vegetables to help you feel less guilty, then by all means include them. I always discard the celery and carrot sticks whenever I order buffalo wings at a restaurant anyway, so I don't even bother serving them whenever I make these wings for my guests. I do, however, make the blue cheese dressing though. I find that the dairy goes well with the spiciness of the buffalo wings when you use it as a dipping sauce for your wings - the dressing really does complement the wings. I've used the dressing as a condiment for chicken nuggets, fries, and even as a spread for a burger or sandwich. The recipe for that is below as well. If you don't feel like making the blue cheese dipping sauce, I sometimes use ranch dressing. You can just use a bottle of your favorite store bought ranch dressing as a dipping sauce instead of the blue cheese. I know some people don't like blue cheese because of its pungent flavor, but I'm one of the few that enjoy the taste of blue cheese. Or better yet if you don't like blue cheese, you can make these buffalo wings and give your guests a variety of other dipping sauces to choose from: ranch, ketchup, honey mustard, creamy parmesan, chili lime, teriyaki, curry, Cajun, and even an Asian peanut sauce just to name a few.
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<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">I don't bother serving the buffalo wings with celery and carrots. I do, however, like making the blue cheese dressing as a dipping sauce for the wings or use any store bought ranch dressing instead.
</li>
<li class="notes">If you don't have Frank's RedHot Hot Sauce, you can always use Crystal Hot Sauce which tastes the same to me.
</li>
<li class="notes">Adjust the amount of heat by the amount of Tobasco you use in the buffalo wing sauce. I like my wings on the milder side (unlike Wingstop's Atomic chicken wings) but with a little bit of heat enough to make your nose run a little but not to the point where your chugging a glass of water for every wing eaten.
</li>
<li class="notes">Feel free to use the blue cheese dressing for other food like French fries, chicken nuggets, or as a spread for your sandwich or hamburger.
</li>
<li class="notes">Have plenty of paper towels for your guests because these buffalo wings are finger-licking good! This is definitely a worthwhile Super Bowl recipe for your gameday party.
</li>
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<a name="recipe_atk_buffalowings"></a>
<div class="recipesection">
<div><h2 class="recipe">Super Bowl Buffalo Wings Recipe</h2>
America's Test Kitchen - season 3, episode 1, Party Foods
<br>Serves 6 to 8</div>
<br>
Frank's RedHot Original Sauce is not super spicy. We like to combine it with a hotter sauce, such as Tobasco, to bring up the heat.
<h3 class="recipepart">Ingredients</h3>
Sauce
<br>2 tbsp Tabasco sauce or other hot sauce, plus more to taste
<br>1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce <font color=red>[Crystal Hot Sauce is just as good]</font>
<br>2 tsp cider vinegar
<br>1 tbsp dark brown sugar
<br>4 tbsps unsalted butter
<br>
<br>Wings
<br>3 lbs chicken wings (about 18 wings)
<br>3 tbsp cornstarch
<br>1 tsp table salt
<br>1 tsp ground black pepper
<br>1 tsp cayenne pepper
<br>1 - 2 quarts peanut oil (or vegetable oil) for frying
<br>
<br>Creamy Blue Cheese Dressing and Vegetables <font color=red>[I left out the veggies]</font>
<br>2 1/2 oz blue cheese, crumbled (about 1/2 cup)
<br>3 tbsp sour cream
<br>3 tbsp buttermilk
<br>2 tsp white wine vinegar
<br>2 tbsp mayonnaise
<br>2 medium carrots, peeled and cut into thin slices
<br>4 stalks celery, cut into thin sticks
<h3 class="recipepart">Instructions</h3>
1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in vineger, brown sugars, and hot sauces until combined. Remove from heat and set aside.
<p>2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven <font color=red>[dutch oven is good because it holds heat really well]</font> over medium-high heat to 360 degrees. While oil heats, mix together salt, black pepper, cayenne, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 mins. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.
<p>3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in cider vinegar, mayo, and sour cream. Taste and adjust seasoning with pepper and salt. Can be covered and refrigerated up to 4 days.
<p>4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are evenly coated. Serve immediately with the celery and carrot sticks <font color=red>[I didn't bother including the vegetables]</font> and blue cheese dressing on side.
<p>5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hrs. Toss them with the sauce just before serving.
</div>
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<a name="video_atk_buffalowings"></a>
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<tr><td align="center">Video: America's Test Kitchen Buffalo Wings for your Super Bowl party</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com4tag:blogger.com,1999:blog-3107292117754488552.post-5243433315730409552013-12-07T13:33:00.000-08:002015-01-16T23:48:51.625-08:00America's Test Kitchen: Beef Empanadas<font color=red>[Scroll down to view <a href="/2013/12/atk-beef-empanadas.html#recipe_atk_beefempanada" title="America's Test Kitchen Beef Empanda recipe" alt="America's Test Kitchen Beef Empanda recipe">recipe</a> and <a href="/2013/12/atk-beef-empanadas.html#video_atk_beefempanada" title="America's Test Kitchen Beef Empanda video episode" alt="America's Test Kitchen Beef Empanda video episode">video</a>]</font><br><br>
I like empanadas. Empanadas are a common food in many Latin countries and are commonly eaten as appetizers or tapas (snacks). They are like a pocket of food consisting of a flaky and buttery pastry exterior with a savory filling in the inside. You can <span id='therest'>
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make vegetarian empanadas, chicken empanadas, beef empanadas, and it can either be fried or baked in the oven as well. The combinations are endless depending on the type of filling you want residing in the empanada. In the episode Tostadas and Empanadas (Season 11, Episode 3), ATK chef Bridget Lancaster shows Chris Kimball how to make a Chilean empanada with a beef filling inside.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9igj3WOjPXJJG6A84usRavAqAq4TnCKCfPdFgk6zJo8DfEi73m-9n8D1xOB5HLuxn6Uk4K7sByGZFQZrT4bhd4QepBspVo-K8DoehoxiLfVzKfkoNRXE7L_qFy3LgJ79ZdRPgjlGaiqt/s1600/americas_test_kitchen_beef_empanada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9igj3WOjPXJJG6A84usRavAqAq4TnCKCfPdFgk6zJo8DfEi73m-9n8D1xOB5HLuxn6Uk4K7sByGZFQZrT4bhd4QepBspVo-K8DoehoxiLfVzKfkoNRXE7L_qFy3LgJ79ZdRPgjlGaiqt/s320/americas_test_kitchen_beef_empanada.jpg" alt="America's Test Kitchen Beef Empanada" title="America's Test Kitchen Beef Empanada"/></a></div>
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<tr><td align="center">America's Test Kitchen Beef Empanadas out of the oven</td></tr>
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The use of tequila to make the empanada dough gave me an initial sense of hesitation when trying this recipe. In general I don't drink alcohol all that often, so anytime a recipe calls for alcohol whether it's a beer for a batter, wine for a sauce, or brandy in a dessert, I'm somewhat hesitant. I just don't like the alcohol taste in my food even though I know most of it will burn off in the cooking process. My initial fears though were put to rest because I didn't taste any trace of tequila in the empanada dough. Thankfully, the dough was easy to put together with the use of my trusty food processor.
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Also, in regards to the dough, you can easily find the masa harina at your local grocery store. I've never heard of it prior to making this recipe, so I thought I had to go to some specialty store to buy some until I found it in the baking aisle next to all the other flours at my local store. You may also be able to find it in the international aisle of your local grocery store. I think it's common enough that you can find it mostly anywhere and you don't have to go out of your way looking for it.
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I didn't change much from the original recipe. I made the dough exactly as specified in the recipe and the filling was quite good too. I really liked adding the chopped eggs and especially the cilantro to the filling. If you've read my <a href="/2013/09/atk-chicken-tikka-masala.html" title="America's Test Kitchen: Chicken Tikka Masala" alt="America's Test Kitchen: Chicken Tikka Masala" target="_self">post on ATK's chicken tikka masala</a>, then you know that I love cilantro. I know many of you don't care for cilantro, but I find the cilantro really complements the filling that goes well in Latin flavors. The only thing I changed was that I left out the olives only because in general I don't like olives. Olives have a distinct flavor that I just isn't my cup of tea. I also left out the raisins. I actually like raisins. I put raisins in my oatmeal, cereal, yogurt, and I like Raisinettes (chocolate covered raisins). Raisins cooked in a savory dish, however, are a different story. I find that cooked raisins get a strong and overwhelmingly sweet flavor that takes over the flavor profile of whatever it is that they are in. If I leave the raisins and bite into these empanadas, all I taste are raisins which is what I absolutely don't want.
<p>
What also makes this recipe easy is the fact that you don't have to deep fry it. Don't get me wrong...frying it in oil definitely makes it taste good, but baking it in the oven is healthier. Furthermore, frying it does take more work and it can get messy as well. Popping it in the oven does make it easier though and less greasy. When I decide to make these empanadas either as an appetizer or tapas, I like to make smaller empanadas. Instead of making a dozen empanadas, sometimes I'll just make 18 smaller ones.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gN_hfGXUHbFSNsXEFQfAH5LqP10rsbqjGbyFKrbSe2AKJE_MNsfgkfkqhkezCya0oHjSVNISGZt9pT6nusVI-fTEyozw4kDBHUK10aM4W_wLuc4Lfzn90MVDrxtYRsUvtR-tBDlznWTa/s1600/atk_beef_empanda_roped_crimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gN_hfGXUHbFSNsXEFQfAH5LqP10rsbqjGbyFKrbSe2AKJE_MNsfgkfkqhkezCya0oHjSVNISGZt9pT6nusVI-fTEyozw4kDBHUK10aM4W_wLuc4Lfzn90MVDrxtYRsUvtR-tBDlznWTa/s320/atk_beef_empanda_roped_crimp.jpg" alt="Beef Empanadas crimped with roped edges" title="Beef Empanadas crimped with roped edges"/></a></div>
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<tr><td align="center">Beef Empanadas crimped with roped edges.</td></tr>
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Ok now this is just extra credit. The way I sealed the empanada was that I used a fork to crimp the edges which is what they do in the episode and is a common technique that is easy and simple to do. I've seen in some places (like Argentina), the way you seal the edges is almost like an art. You can even fold the edges on itself over and over again such that the edge looks like that of a rope (pictured below). You can try it out and make your empanadas a little more fancy looking. You can even fold your empanadas into triangles if that is a little easier for you instead of half moons. There's just a whole bunch of different possibilities that you can play around with when shaping your empanada.
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<a name="recipe_atk_beefempanada"></a>
<div class="recipesection">
<div><h2 class="recipe">Beef Empanadas Recipe</h2>
America's Test Kitchen - season 11, episode 3, Tostadas and Empanadas
<br>makes 12 empanadas</div>
<h3 class="recipepart">Ingredients</h3>
FILLING
<br>1 lb 85% lean ground chuck
<br>2 tbsp plus ½ cup low-sodium chicken broth
<br>1 large slice white sandwich bread, torn into quarters
<br>Ground black pepper & table salt
<br>1 tbsp olive oil
<br>4 medium garlic cloves, minced or pressed through garlic press (about 4 tsp)
<br>2 medium onions, chopped fine (about 2 cups)
<br>¼ tsp cayenne
<br>1 tsp ground cumin
<br>⅛ tsp ground cloves
<br>2 hard-cooked eggs, coarsely chopped
<br>½ cup packed cilantro leaves, coarsely chopped
<br>¼ cup pitted green olives, coarsely chopped <font color="red">[I left this out]</font>
<br>⅓ cup raisins, coarsely chopped <font color="red">[I left this out]</font>
<br>4 tsp cider vinegar
<br>
<br>DOUGH
<br>1 cup (5 oz) masa harina
<br>3 cups (15 oz) unbleached all-purpose flour, plus extra for dusting work surface
<br>2 tsp table salt
<br>1 tbsp sugar
<br>12 tbsp (1½ sticks) unsalted butter, cut into ½-in cubes and chilled
<br>½ cup cold water
<br>½ cup cold vodka or tequila
<br>5 tbsp olive oil (for baking empanadas)
<h3 class="recipepart">Instructions</h3>
1. FOR THE FILLING: Process bread and 2 tbsp chicken broth in food processor until paste forms, about 5 seconds, scraping down sides of bowl as necessary. Add beef, ½ tsp pepper, and ¾ tsp salt and pulse until mixture is well combined, six to eight 1-second pulses.
<p>2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook, stirring frequently, until beginning to brown, about 5 min. Stir in cloves, garlic, cayenne, cumin; cook until fragrant, about 1 min. Add beef mixture and cook, breaking meat into 1-inch pieces with wooden spoon, until browned, about 7 min. Add remaining ½ cup chicken broth and simmer until mixture is moist but not wet, 3 to 5 min. Transfer mixture to bowl and cool 10 min. Stir in eggs, vineger, olives, raisins, and cilantro <font color="red">[I left out the raisins and olives]</font>. Season with pepper and salt to taste and refrigerate until cool, about 1 hr. (Filling can be refrigerated for up to 2 days.)
<p>3. FOR THE DOUGH: Process masa harina, 1 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and process until homogeneous and dough resembles wet sand, about 10 seconds. Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses. Empty mixture into large bowl.
<p>4. Sprinkle tequila or vodka and water over mixture. Using hands, mix dough until it forms tacky mass that sticks together. Divide dough in half, then divide each half into 6 equal pieces. Transfer dough pieces to plate, cover with plastic wrap, and refrigerate until firm, about 45 minutes or up to 2 days.
<p>5. TO ASSEMBLE: Adjust oven racks to upper- and lower-middle positions, place 1 baking sheet on each rack, and heat oven to 425 degrees. While baking sheets are preheating, remove dough from refrigerator. Roll each dough piece out on lightly floured work surface into 6-in circle about ⅛ inch thick, covering each dough round with plastic wrap while rolling remaining dough. Place about 1/3 cup filling in center of each dough round. Brush edges of dough with water and fold dough over filling. Trim any ragged edges. Press edges to seal. Crimp edges of empanadas using fork.
<p>6. TO BAKE: Drizzle 2 tbsp oil over surface of each hot baking sheet, then return to oven for 2 minutes. Brush empanadas with remaining tbsp oil. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp, 25 to 30 min, rotating baking sheets front to back and top to bottom halfway through baking. Cool empanadas on wire rack 10 min and serve.
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<br>
<a name="video_atk_beefempanada"></a>
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<tr><td align="center">Video: watch how to make the recipe for Beef Empanadas</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com1tag:blogger.com,1999:blog-3107292117754488552.post-65298501910919433722013-11-29T16:02:00.001-08:002014-11-28T00:46:34.799-08:00Thanksgiving Turkey and Ham LeftoversOnce the big day has passed and everyone has their fill of <a href="/2014/10/atk-old-fashioned-stuffed-turkey.html" title="America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving" alt="America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving" target="_self">Thanksgiving turkey</a>, gravy, pumpkin pie a la mode, ham, <a href="/2013/11/thanksgiving-mashed-sweet-potatoes-or.html" title="Thanksgiving mashed sweet potatoes or mashed yams" alt="Thanksgiving mashed sweet potatoes or mashed yams" target="_self">yams</a>, stuffing, cranberry sauce, and football, we're all left with a food colma, stuffed belly, tryptophan, and a surplus of leftover food. This is a common occurrence for many families around the country the day after Thanksgiving, and one may ask what are we to do with all these leftovers?<br><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvLlgf-ne7tJB2FY9Q3MATGg0G6G5UvKUkB5GyFUi1pJD70bkbqg3VBhXt3sqk7kKy7WehJu3Ar_97vc_I0b2XqXc7F6qidjJwmDGY3g8DCdKt2hAOlwwt3N-qIKaPWxFX1jZ5wNon9tG/s1600/Thanksgiving_ham_leftover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvLlgf-ne7tJB2FY9Q3MATGg0G6G5UvKUkB5GyFUi1pJD70bkbqg3VBhXt3sqk7kKy7WehJu3Ar_97vc_I0b2XqXc7F6qidjJwmDGY3g8DCdKt2hAOlwwt3N-qIKaPWxFX1jZ5wNon9tG/s320/Thanksgiving_ham_leftover.jpg" alt="HoneyBaked ham for Thanksgiving" title="HoneyBaked ham for Thanksgiving"/></a></div>
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<tr><td align="center">A typical HoneyBaked ham for Thanksgiving</td></tr>
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Most of the time I just reheat whatever was left over and have myself a meal with that. There is one thing, however, that I do that is beyond just reheating it in the microwave the next day and it's nothing complicated - quite simple actually. In my family we usually have a turkey weighing in at twenty pounds and a HoneyBaked ham at six pounds as our primary proteins for Thanksgiving, so having Thanksgiving day leftovers is a given for us whether you <a href="/2013/10/frying-turkey-thanksgiving.html" title="deep fried turkey for Thanksgiving" alt="deep fried turkey for Thanksgiving" target="_self">deep fried a turkey</a> or popped it in the oven. On the day of Thanksgiving, I of course have my share of turkey, but I actually don't touch the ham at all.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6Qnyt_pjDtAzKhWfuEZSeJZNehoWbb4HiJ83MRw8eS7t-b8S3TUg6WndgUqWhKGnjoKm89P50WPzToKZogCQPPajHm01lCxPXZVDezqAEPO6rUg_KIz3uoxaGSvqg4ONueCKBGaE83Ls/s1600/Thanksgiving_fried_turkey_ham_leftover.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6Qnyt_pjDtAzKhWfuEZSeJZNehoWbb4HiJ83MRw8eS7t-b8S3TUg6WndgUqWhKGnjoKm89P50WPzToKZogCQPPajHm01lCxPXZVDezqAEPO6rUg_KIz3uoxaGSvqg4ONueCKBGaE83Ls/s320/Thanksgiving_fried_turkey_ham_leftover.JPG" alt="cooking leftover Thanksgiving ham and turkey" title="cooking leftover Thanksgiving ham and turkey" /></a></div>
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<tr><td align="center">Pan frying leftover Thanksgiving ham (left) and turkey (right).</td></tr>
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<p>
I just don't like the taste of the ham as is, but once Thanksgiving is over, the tryptophan has worn off, and Black Friday rolls around, it's a totally different story. What I like to do the day after Thanksgiving is to put the leftover turkey and especially the leftover ham into a pan or skillet and fry it up. I'm not talking about deep frying it, but just a simple pan fry. The ham itself doesn't need any extra oil since there's enough oil already in it. The turkey, on the other hand, may benefit from a little bit of oil or cooking spray like Pam. Frying up the leftover turkey and ham doesn't take a whole lot of time either. Pan frying the turkey and ham gives it a nice crispy texture and frying up the ham in particular even gives it an added flavor.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hNtKoIS9Fx5ur_CVm3AhCCmYIzMZ7Px9Z1iIdL5Sqcx0WRZfarKzFOkDY_cVpiruAlsb3uq7B8mbfaVznUb-_950SHnJYCsE2wQ8rkzG8qD67f4HEVyD9c63ZyFSwcuJLwS_21_gDddN/s1600/ham_turkey_fried.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hNtKoIS9Fx5ur_CVm3AhCCmYIzMZ7Px9Z1iIdL5Sqcx0WRZfarKzFOkDY_cVpiruAlsb3uq7B8mbfaVznUb-_950SHnJYCsE2wQ8rkzG8qD67f4HEVyD9c63ZyFSwcuJLwS_21_gDddN/s320/ham_turkey_fried.JPG" alt="pan frying leftover ham and turkey" title="pan frying leftover ham and turkey"/></a></div>
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<tr><td align="center">Fried ham (left) and turkey (right)</td></tr>
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<p>
The ham is originally given a honey glaze so when you fry it, the sugars from the honey carmelize and you get the distinct flavor and crispiness on the edges of the ham that you wouldn't get on the turkey. If you plan on frying both the turkey and ham in the same pan, definitely do the leftover turkey first and then the ham. The sugars on the ham will stick to the pan and once on the pan it'll burn. That's fine when frying the ham, but once the ham is done, you still have the turkey to fry up. That is why I highly recommend doing the turkey first and ham last, so the sugars don't get too burned and smokey on the pan when frying the turkey last.
<p>
With the fried up slices of turkey and ham, I sometimes have it with some rice and scrambled eggs if I'm in the mood for a breakfast type meal or in between two slices of toasted bread for a sandwich. The leftover gravy as a spread in the turkey sandwich really makes the sandwich moist and prevents it from being too dry. You just need to put a little big of gravy because using too much will make your bread soggy and break apart when handling it. For the ham, I would put some cheese in it for a typical ham and cheese sandwich. I like using Swiss cheese in my sandwich.
<p>
One other thing that I do with the leftover turkey (but not the ham) is to use it in turkey pot pie instead of a chicken pot pie. This works well for both the white and dark meat. I typically use the <a href="/2012/07/americas-test-kitchen-chicken-pot-pie.html" title="using leftover turkey for turkey pot pie instead of chicken pot pie" alt="using leftover turkey for turkey pot pie instead of chicken pot pie" target="_self">recipe from America's Test Kitchen</a> for chicken pot pie to make my turkey pot pie. Another idea is to make <a href="/2013/12/atk-beef-empanadas.html" title="America's Test Kitchen Beef Empanda recipe" alt="America's Test Kitchen Beef Empanda recipe">empanadas</a> with leftover turkey, stuffing, and gravy filling or perhaps making turkey and dumplings instead of <a href="/2012/07/americas-test-kitchen-chicken-and.html" title="using America's Test Kitchen Chicken and Dumplings to make Turkey and Dumplings instead" alt="using America's Test Kitchen Chicken and Dumplings recipe to make Turkey and Dumplings instead">chicken and dumplings</a>.
<p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2Lm4h1k2PukB4lVRpYoV_afoT9pxugLM7btq4ndJEGiXqPnjagx4Wd49x49XrBZbTmk1OsCY8fKYgEFSSPN_4KhVNmj8Oakb1tqfJCjjNVLV4h9y1DyOZob98vt_i240Fw1lpfXv0r-z/s1600/carmelized_fried_ham.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2Lm4h1k2PukB4lVRpYoV_afoT9pxugLM7btq4ndJEGiXqPnjagx4Wd49x49XrBZbTmk1OsCY8fKYgEFSSPN_4KhVNmj8Oakb1tqfJCjjNVLV4h9y1DyOZob98vt_i240Fw1lpfXv0r-z/s320/carmelized_fried_ham.JPG" title="Carmelized slices of leftover ham" alt="Carmelized slices of leftover ham"/></a></div>
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<tr><td align="center">Carmelized slices of leftover ham the day after Thanksgiving.</td></tr>
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0tag:blogger.com,1999:blog-3107292117754488552.post-11556679149611173552013-11-24T15:33:00.002-08:002015-01-17T16:15:00.045-08:00Thanksgiving Mashed Sweet Potatoes or Yams Casserole<font color=red>[skip to see: <a href="/2013/11/thanksgiving-mashed-sweet-potatoes-or.html#recipe_mashed_sweet_potatoes" title="mashed sweet potatoes recipe" alt="mashed sweet potatoes">recipe</a>]</font><br><br>
Thanksgiving is only a few days away and in addition to the Thursday feast with the <a href="/2014/10/atk-old-fashioned-stuffed-turkey.html" title="America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving" alt="America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving" target="_self">traditional turkey</a> (or <a href="/2013/10/frying-turkey-thanksgiving.html" title="deep fried turkey for Thanksgiving" alt="deep fried turkey for Thanksgiving" target="_self">deep fried turkey</a>) that most people will be partaking in this week, we often have potlucks at work as a pre-Thanksgiving ritual to bring out the festivities at the work place. As with most office potlucks, we seem to see a surplus of salads (fruit salad, green salad, pasta salad, potato salad) and desserts (cakes, pies). Why? Because salads are easy to make and desserts are easy to pick up. Now I wanted to bring a decent side dish that people would enjoy and would let everyone know that it's Thanksgiving, so I turn to a common Thanksgiving staple: sweet potatoes.<br><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl19d61zjMLFYynqFhjiiLyoBiOmwaJvcKqvqa0oKR5A9yKetDiHwe7oRODMgfk6ZkpVZ4uH7gqx2dTgjaoQH4QtOt10M-eICjSov6Hgu2fA6p5Vu5mcrQJO-6TXEVyV3B9Sx1U2Czv5NJ/s1600/mashed_sweet_potatoes_white.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl19d61zjMLFYynqFhjiiLyoBiOmwaJvcKqvqa0oKR5A9yKetDiHwe7oRODMgfk6ZkpVZ4uH7gqx2dTgjaoQH4QtOt10M-eICjSov6Hgu2fA6p5Vu5mcrQJO-6TXEVyV3B9Sx1U2Czv5NJ/s320/mashed_sweet_potatoes_white.jpg" alt="Sweet potatoes for Thanksgiving" title="Sweet potatoes for Thanksgiving"/></a>
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<tr><td align="center">Sweet Potatoes</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KQEm4gYEaIuQySXLT91pmK8le0m-dX5Ps7TS8n8A7Gm992y4fjMR-hmIyHLEarbO6ZNEOCaYGOeM3Ep0trMb0fpo0Ck53hAg1qZyZyr9lYgbhnWqAb0JHcNN61od28rA1elSgZ5WtTz7/s1600/mashed_yams_orange.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KQEm4gYEaIuQySXLT91pmK8le0m-dX5Ps7TS8n8A7Gm992y4fjMR-hmIyHLEarbO6ZNEOCaYGOeM3Ep0trMb0fpo0Ck53hAg1qZyZyr9lYgbhnWqAb0JHcNN61od28rA1elSgZ5WtTz7/s320/mashed_yams_orange.jpg" alt="yams for Thanksgiving" title="yams for Thanksgiving"/></a>
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<tr><td align="center">Yams</td></tr>
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<span id='therest'>
Most Thanksgiving meals are characterized with the turkey (of course) and other common Thanksgiving items such as stuffing, gravy, ham, cranberry sauce, and pumpkin pie a la mode. Out of all the Thanksgiving dishes that we have, I always go to the dish that one of my sisters always brings to the party: sweet potato casserole or what I refer to as mashed sweet potatoes. This by far is my favorite Thanksgiving dish and I always look forward to it, and my sister gave me the recipe so that I can make it for my office potluck. It's sweet flavor profile makes me think that I'm eating dessert with my turkey. It definitely is a stark contrast from the savory flavor of regular mashed potatoes.
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<p>
The first question which you may ask in regards to this dish is: What's the difference between sweet potatoes and yams? Now I'm not really sure and for you readers who may know, correct me if I'm wrong. As far as I know and for all intents and purposes, yams are bright orange whereas sweet potatoes are ligher and almost white in color. I know I know...both terms are often used interchangeably (for example sweet potato fries which tend to use the orange variety). For this recipe, you could use either the white (sweet potatoes) or orange (yams), but I prefer to use the white variety because it's a bit healthier than the orange. Luckily, my local grocery store only carries 3 kinds: the white, orange, and purple. Whatever you use, do not use the purple one.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXWIWXhyphenhyphenFbPrPWxvj6d97jr2IvokzGpHyUmgvoc599nO4tPb29-PFa6VAl87Kr1OLLflWK32dzQe4B4JY_5XqeDFmkHuGZPaR28EUzm-n0HSU9tUN7mJ_x3aspLIb1kUP-mk3M4JurPIY/s1600/sweetpotatos_vs_yam_inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXWIWXhyphenhyphenFbPrPWxvj6d97jr2IvokzGpHyUmgvoc599nO4tPb29-PFa6VAl87Kr1OLLflWK32dzQe4B4JY_5XqeDFmkHuGZPaR28EUzm-n0HSU9tUN7mJ_x3aspLIb1kUP-mk3M4JurPIY/s320/sweetpotatos_vs_yam_inside.jpg" title="Difference between sweet potatoes and yams" alt="Difference between sweet potatoes and yams"/></a></div>
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<tr><td align="center">Sweet potato with its white inside (left) and yams with its orange inside (right).</td></tr>
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The pecan topping gives this dish a slight crunch in contrast to the smooth texture of the mashed sweet potatoes and the sugar added to the potatoes obviously sweetens this dish. My favorite ingredient though is the vanilla. For some reason it's the vanilla that makes this dish great. I've had other mashed sweet potatoes and they've all been just ok...nothing great, but the vanilla gives this dish a certain depth of flavor that complements the sweet potatoes, pecans, and sugar.
<p>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcwyQgJ2UovQwjW_eyWMRfPT7gNawoBV6mpIEzDZOv7HRs2CkVOjISM_TmzHMgucn38BtXCeT7XtSiGbl8TlZyW_zi2tq6hlbuHK-m1rkGzayiv3CvIzAzQuF74YJzr5onI35MzeCsOHn/s1600/sweet_potato_casserole_notopping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcwyQgJ2UovQwjW_eyWMRfPT7gNawoBV6mpIEzDZOv7HRs2CkVOjISM_TmzHMgucn38BtXCeT7XtSiGbl8TlZyW_zi2tq6hlbuHK-m1rkGzayiv3CvIzAzQuF74YJzr5onI35MzeCsOHn/s320/sweet_potato_casserole_notopping.JPG" alt="Sweet Potato casserole without the pecan topping" title="Sweet Potato casserole without the pecan topping"/></a></div></td></tr>
<tr><td align="center">Sweet Potato casserole before adding the pecan topping.</td></tr>
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This recipe is enough to fill an 8x8 or 9x9 inch square 2 quart casserole dish. 3 cups of mashed sweet potatoes doesn't seem like a whole lot, but it definitely can fill an 8x8 pyrex dish 1 inch deep. This is what I'm going to use for my work potlocuk since there'll be other dishes people will be bringing and a square casserole dish can fit in the microwave for reheating. For bigger family events, I double the recipe and use a rectangular casserole dish.
<p>
The original recipe was very basic, and I had to do a lot of improvising so continue reading:
<p>
<h2 class="mynotes">FlavorFool's Notes</h2>
<li class="notes">Buying 2 medium to large sweet pototoes will equate to roughly 3 cups of mashed sweet potatoes.
</li>
<li class="notes">I used brown sugar instead of white sugar in the mashed sweet potatoes because white sugar made it too sweet. If it's still too sweet for your palate, cut the sugar to 1/2 cup. The sweet potatoes already have a certain sweetness to them so you don't want to over sweeten them.
</li>
<li class="notes">For the topping, the only thing I used was the pecans. I left out the sugar, butter, and flour because I didn't want to make it more complicated than it had to be and I wanted the sweet potatoes to be the hero of the dish and not the topping. In this case simpler is better.
</li>
<li class="notes">You can take the time to chop the pecans or you can do what I did which was put the pecans in a sandwich bag and hammer it with a meat tenderizer. There might be a few pecan pieces that are still too big so you may need to take care of those individually. You can use a food processor to chop up the pecans, but I absolutely hate cleaning the food processor.
</li>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7frtqWg8UN7pkYJKGFKkFAK_dIYyi9YS0cYaKkJAG_rVrryQrkb2iSdgZIS15rkkxFnAgocVvZDkodquVDHfSxxXd25orsifSXwrqpTsfVo_6y_sxOQZfNn0lS_GgSoG3oWA-MY2ihww6/s1600/mashed_sweet_potatoe_casserole_pecan_topping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7frtqWg8UN7pkYJKGFKkFAK_dIYyi9YS0cYaKkJAG_rVrryQrkb2iSdgZIS15rkkxFnAgocVvZDkodquVDHfSxxXd25orsifSXwrqpTsfVo_6y_sxOQZfNn0lS_GgSoG3oWA-MY2ihww6/s320/mashed_sweet_potatoe_casserole_pecan_topping.JPG" alt="Pecan Topping on Mashed Sweet Potato Casserole" title="Pecan Topping on Mashed Sweet Potato Casserole"/></a></div>
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<tr><td align="center">Pecan Topping on Mashed Sweet Potato Casserole</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggr9VQE9W65aftAunaEMW2sHIVAiy85lMOfT4FThFWL8Ydqc2C3gg8FOC39D4JHvG6g_GxU7UADQYltOm1ww_8j0PGliEVz0FkeeKZcYZ9Zux3bMvEwLXaFdicfKnEOIAlku-Go9XPCkMa/s1600/mashed_sweet_potatoes_layers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggr9VQE9W65aftAunaEMW2sHIVAiy85lMOfT4FThFWL8Ydqc2C3gg8FOC39D4JHvG6g_GxU7UADQYltOm1ww_8j0PGliEVz0FkeeKZcYZ9Zux3bMvEwLXaFdicfKnEOIAlku-Go9XPCkMa/s320/mashed_sweet_potatoes_layers.JPG" alt="layers of sweet potato casserole" title="layers of sweet potato casserole"/></a></div>
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<tr><td align="center">Cutting into the mashed sweet potatoes reveals the 2 layers.</td></tr>
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<a name="recipe_mashed_sweet_potatoes"></a>
<div class="recipesection">
<div><h2 class="recipe">Mashed Sweet Potatoes or Yams Recipe</h2>
makes 1 8x8 casserole dish
</div>
<h3 class="recipepart">Ingredients</h3>
3 cups [mashed] yams or sweet potatoes [about 2 medium to large sweet potatoes]
<br>2/3 cups sugar <font color=red>[I used brown sugar instead of white sugar and use only 1/2 cup if still too sweet]</font>
<br>1 egg
<br>1/3 cup butter
<br>1 tsp vanilla <font color=red>[I increased vanilla to 1.5 tsp for more flavor]</font>
<br>1/3 cup milk <font color=red>[I used 2% milk because that is what I had]</font>
<p>
Topping
<br>1 cup finely chopped pecans <font color=red>[1 cup did seem too much so you can get away with only using 3/4 cup]</font>
<br>1/3-cup all-purpose flour <font color=red>[I left this out]</font>
<br>1/3-cup butter softened <font color=red>[I left this out]</font>
<br>¾ cup packed brown sugar <font color=red>[I left this out]</font>
<h3 class="recipepart">Directions</h3>
1. Preheat oven for 350°. Peel yams and cut each into 8 equally sized pieces and boil yams and drain well. You will know when they are done when the sweet potato pieces are soft and you can easily stick a knife or fork in them with little effort.
<p>
2. Combine yams or sweet potatoes, sugar, eggs, milk, vanilla and butter. Beat with electric mixer until smooth. <font color=red>[I mashed up the sweet potatoes before adding them to the mixer and allowed the mixer to integrate the rest of the ingredients].</font> Spoon into a 2-quart casserole.
<p>
3. Topping: Combine brown sugar, flour, butter and pecans; sprinkle over top of casserole. <font color=red>[I only added the chopped pecans and left out the rest of the ingredients for the topping]</font>
<p>
4. Bake for 30 minutes. Serve warm.
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</span>FlavorFoolhttp://www.blogger.com/profile/18210970272093140707noreply@blogger.com0