"Chef-owner Eric Ripert has parlayed fish savvy into fine-dining stars for Le Bernardin. But what does the city's most famous poissonier have to say about street food? We took Ripert on a tour of Manhattan’s best taquerias — including La Esquina, Pinche Taqueria, Mercadito Cantina, Pampano Taqueria, and Toloache — and asked him to rate pescado tacos on a ten-point system for taste; five for presentation; and five awarded at his discretion" - clarke thomas
via Bookmarklet
"He calls it "dry-brining": "You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it." The salt releases moisture from the turkey, which gets reabsorbed by the meat, essentially brining the bird in its own juices.
While wet-brining -- soaking the turkey in a saltwater solution -- has become a very popular way of preparing turkey, Parsons notes the technique often leads to a spongy texture. On the other hand, dry-brining leaves the turkey "firm and meaty."
While the technique is straightforward, make sure you leave enough time for the turkey to brine (three days), though Parsons writes that you can cut it back to two days." - clarke thomas
via Bookmarklet
Interesting. I've never brined a turkey, but I've also never had a problem with a turkey drying out, so I never thought it was worth the effort. - Katy Southern
Chef de cuisine, Derrick Clayton, aka Powder, started us off with an enormous pile of crispy bone marrow, with grilled bread and a variety of accompaniments. It was so good that when I had lunch there last month, I called ahead to request it (it’s not actually on the menu because it would be a complicated pickup on busy nights—they serve single pieces as a garnish on the prime rib). - clarke thomas
via Bookmarklet
"But back to the soup. It’s an interesting recipe. It relies heavily on one lonely chipotle pepper, which somehow manages to infuse its way into every single sip of this soup." - Ruth Ferguson
via Bookmarklet
"Ants Pants Cafe. They have a wonderful assortment of breakfast and lunch items, including a dish they call 'The Bacon Stack.' It looks a whole lot like the picture you see above, with bacon, eggs, arugula and cheese piled on a thick slice country bread." - clarke thomas
via Bookmarklet
"Here’s a handy list of cooking and baking tips from the 1950s and 1960s that I’ve collected from a variety of vintage clippings.
Each of the tips are from magazine articles or newspaper advice columns containing helpful ideas sent in from women sharing their tips with each other. I consider these tips as timeless wisdom, they were our mothers and grandmothers–and it’s hard to find someone with better tips than they have, these women knew how to work a kitchen!" - Michelle Martinez
via Bookmarklet
From the Kitchn's Best Pie Bakeoff 2008: "Here's an over-the-top chocolate bourbon tart to kick off our weekend extravaganza of pies! We don't see many chocolate pies - not nearly enough. Josh has an incredibly decadent-looking tart here. What do you think - do chocolate, bourbon, and pie sound good to you?" - Mark Trapp
via Bookmarklet
