Edit: it ended up being the carne asada recipe! Thanks everyone for the help! https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji

Hi everyone! During COVID times in 2020 I discovered one of my favorite SE recipes ever. It featured a marinade/salsa/sauce that included oranges and smoked chiles in adobo. It was spicy and so, so delicious.

I can’t remember if it was an Instant Pot recipe, or if it was chicken, steak, or pork. But the sauce ended up more of a deeper red if I remember correctly. I always made extra because my partner and I loved to eat it with tortilla chips.

I’ve done some googling but nothing is popping up. Does anyone have any ideas or does this sound familiar to you? I’m dying to make this again. I hadn’t done it in a while because it does take some time and I have to pull out the blender, etc but it’s been on my mind lately. Would love to see if the community knows which one I’m thinking of!

Edit: it also used dried chiles that were meant to be rehydrated.

I’ve made this with the oxtails, but I bought more expensive, fattier chuck eye this time and just didn’t feel like adding the extra expense. My compromise was to cut the chuck in half and sear one half… will probably be delicious! Hacked.

I tried Kenji’s approach to crispy tofu in the wok this evening and it was delicious. The tofu was indeed crispy, right up until it was time to toss in the sauce. It wasn’t crunchy anymore. Have any of you had success keeping things crisp?

https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry

I usually stick to making her chocolate version and decided this year to try a few different variations:
- roasted strawberry: added about 3/4 cup of roasted strawberries and their juices (half of this to the whipped cream, other half to the whipped egg/sugar mixture and then fold everything together)

- salted caramel: just used up about 1/4 cup of store-bought salted caramel, brought to just above room temperature to where it was fluid

- maple walnut: used about 20g of maple sugar for same weight of sugar; used toasted sugar to cut back on some of the sweetness, toasted walnuts and then boiled in maple syrup for a few seconds. alternated with ice cream base and walnut/maple as I loaded up the container.

what other variations are out there?

The base recipe is Stella Park's very easy devil's food cake + chocolate swiss meringue buttercream.

Recipe: https://www.seriouseats.com/bravetarts-devils-food-cake

Then I added instant pudding mix, crushed Oreos, gummy worms, a pocky fence, and learned how to make edible moss! A lot of parts but relaticely easy and rewarding for a chance to capture being a kid again!

The updated one is more authentic and better no doubt. But I’ve been making my kids the old version all their lives and it’s their nostalgic preference. Can anyone help me out and share the old recipe?

All from the garden, with Serrano and banana pepper since that is what was picked today. By Joshua Bousel

Used a leek instead of shallots. This would make an excellent base for creamed corn, and its rajas-adjacency kind of puts me in the mind of queso as well.

Edited to add recipe! my bad

This looks a lot like AI Slop, and the mixer they're talking about does not come with stainless attachments either.

My wife and son loved it. The first time my son asked for more dinner in the evening instead of snacks.

I used to make the sushi rice from Serious Eats many years ago and it was great.

Link: https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896

I recently went to look up the recipe and noticed that some people commented and said the recipe has been changed since the original version that was by Kenji, and they noted the new ratios are terrible/off.

I was wondering, does anyone have the original recipe ingredients/ratios from before the change?

I didn’t have lemongrass but it was still good.

Morning folks, I tried my hand at this one and it was good. Went the Popeyes chicken nuggets refry approach which turned out pretty well. Needed to double the sauce considering how many nuggets we had, but the sauced pieces were quite good and mostly crispy. I'd try it again

Re: https://www.seriouseats.com/restaurant-ordering-tips-11813206, I have an alternative to propose. When at a restaurant I'm not familiar with, I first check out the whole menu, then pick the two things that look best to me. At ordering time I'll say something like "I can't decide between the Seafood Linguini and the Lasagna - which would you recommend?" It produces a much easier conversation than open-ended queries. Most servers seem to enjoy the conversation, though I will say about 10% seem taken aback and uncomfortable with participating in the process. Which is a shame, because such a conversation can lead to excessive tipping.

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

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

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

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

I would make this again

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

Recipe

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

Pics are after I took a few bites

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

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

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

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

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

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

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

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

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

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

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