I love this time of year in Maine. Went to my favorite lobster landing this morning and asked for two 1 1/2 pounders hard shell. She wound up giving me two 2 1/2 pounders. At $8.50 a lb, who was I to argue. She had a nice smile.
Off to make some lobster rolls.
Step 1:
Confront your inner lobster...
Step 2:
Make some light lemon mayonaise. None of that Miracle Whip crap (sorry Nina.)
Step 3:
Somewhere in the world a recent study was conducted to see if the aversion that some folks have to cilantro is nature or nurture. Turns out that there are certain ethnicities who do have a substantially higher percentage of people who just dislike the stuff (my husband has that gene).
So here is where Miracle Whip gets tied into this subject. I'm just curious as to how many foodies like and use MW. Is it just me? Do I have Miracle Whip avoidance gene? Why is this stuff on the planet?
Does anyone know of any good backyard bread oven plans? I have read all types of reviews for different oven looking for any experience with them..
Alright, we've all heard many criticisms, especially Bourdain and "the Abomination". What is the deal with the garlic press (you can go Seinfeld with that if you want to)?
The Farmer's Market was, as usual, spectacular today. For the first time I've noticed this year, the yak vendor was there, along with a study proclaiming that in blind side-by-side taste tests people prefer yak to beef, bison, and venison (which always makes me wonder which cuts of each, and how they were prepared...).
I'll probably try the yak one of these days, but I thought I'd ask Stella's gurus first: have you cooked or eaten yak? Is it as wonderful as the yak vendor says? Do you have a favorite yak recipe?
FYI: the link to your website on your YouTube page is broken. Appears your host name is set to "ww".
I'm currently reading Beaten, Seared and Sauced: On Becoming A Chef At The Culinary Institute of America and this passage struck an immediate chord with me. Why we need to always pay 100% focus and attention to what we are doing and what we are cooking. Not being a shoemaker and banging stuff out.
Have a question for the folks here regarding using 'high heat'.
Hi Jacob (and everyone else here),
First of all, thanks a lot for your very good website. Not just for baking, although that's what I need most help with considering I'm kinda new at that. It's always good when a chef explains his/her thought processes, almost like a magician explaining magic tricks. I was a kitchen hand in a fancy restaurant back when I was a teenager, and I learnt a lot by just asking "why are you doing that?" instead of "what are those ingredients you need again?". I get the same ah-ha feeling with your videos & podcasts, so keep up the good work!
I want to do chicken wings in the oven, because of the cost and hassle of dealing with oil. Every single method I have tried though leaves me with the nice crispy skin bonded to the pan and mostly mutilated wings on the plate.
I've tried oiled pans, oiled foil, parchment.. I think I tried glass (but I'm not entirely sure)
I usually preheat, clean/separate the wings, oil the wings then bake them at around 424F, turning halfway through cooking.
They are always ruined during turning or removing from the pan at the end of cooking.