It's not a castoff. ... WATCH THE VIDEO
Across the cutting board, for goodness sake! ... WATCH THE VIDEO
Fresh shiitake mushrooms take well to many preparations, but hounds favor simple recipes to show them off.
potluck tosses shiitakes with sesame oil, ginger, soy sauce, and a bit of water, and roasts them on a baking sheet at 450°F for 15 to 20 minutes. cheesecake17 roasts them with olive oil and salt, and uses them as a pizza topping. “Fabulous on whole-wheat crust with goat cheese,” she says. Chefpaulo simply crisps them in a hot wok with walnut oil and sea salt, then eats them as a treat.
BigSal braises shiitakes with onions: Bring 1 1/2 cups water, 1 tablespoon each soy sauce and toasted sesame oil, and 2 teaspoons maple syrup to a boil; add 10 to 15 halved shiitake caps, half an onion, chopped, and 5 crushed garlic cloves, reduce heat to a simmer, and cook until liquid has reduced to a rich sauce.
Board Link: Shiitake mushrooms $2/lb… what’s a girl to do?
An expert from the Brooklyn Kitchen demonstrates how to get your steel aligned. ... WATCH THE VIDEO
Corn pudding, a savory casserole with a custard base and lots of corn kernels, is a favorite during the harvest months, and a Thanksgiving staple for many Chowhounds.
Ina Garten’s Sagaponack corn pudding is made with ricotta and cheddar. “Something about the fresh basil and the cheese, it always is a crowd pleaser,” says juli5122. This corn-chive pudding is “a good combination of savory and sweet,” according to lesliedm3. another_adam finds it quite sweet, so halves the sugar called for.
Querencia makes an easy version: Pulse a bag of frozen corn kernels, thawed, in a food processor. Beat 2 eggs with a cup of milk, 1/2 teaspoon salt, 2 tablespoons vegetable oil or melted butter, and 1/4 cup Bisquick, then stir in the corn and 9 ounces shredded sharp cheddar. Bake in a buttered casserole at 350°F until brown on top, about 45 minutes.
Board Link: Corn Pudding for Thanksgiving
The Atlantic’s food blog takes a trip to Japan where—no real surprise here—some exceedingly masterful bartenders work their magic on a daily basis. Washington DC–based sommelier Derek M. Brown does a good job of capturing the magic of a master at work:
“My cocktails are not Eastern variants, but simple, well-crafted drinks that bear the mark of a technician. Sometimes [bartender Hidetsugu Ueno] even brings out a thermometer to check the temperature of a cocktail. His White Lady, a signature drink culled from the classics, is made without egg whites but has the glistening texture of a melting brook with tiny, broken shards of ice.”
As a West-goes-East-to-encounter-West story, Brown’s cocktail essay is an engaging read. And a bit intimidating, to boot:
“The bartenders at these legendary barrooms are known for their ability to carve an ice ball whose brilliance rivals 500-carat diamonds and shake a cocktail so hard that it registers as a seismic event.”
There are essentially two things you need to know about sardines, says tatamagouche: “You can eat them out of the can. And they’re yummy.” Gio also likes to eat sardines out of the can, but adds that they’re great as a topping for a tossed salad, or sometimes as a sandwich with mustard, sliced tomato, thinly sliced onion, and lettuce.
fmed has two ways to eat sardines: over steaming rice, or quickly folded into freshly boiled pasta and seasoned to taste. “I like to add salt and a squeeze of lemon juice or a swish of vinegar,” says fmed. Evilbanana11 marinades thinly sliced onion in vinegar and sugar, and serves them with sardines out of the can—best eaten with slices of toasted baguette. Chopped parsley, coriander, and hot pepper flakes are all welcome additions.
sueatmo likes them with good mustard on crackers (cherry tomatoes and a glass of ginger ale complete the private pleasure of this meal). Passadumkeg works as a sea kayak guide, and eats tons of sardines out of the can when in the field. “I don’t even bother with utensils,” says Passadumkeg. “Pop the top, dig in with fingers, enjoy, and rinse can and fingers in sea when done. Simple and delish.”
Board Link: Question about sardines…
A sugary soda familiar to Texans but exotic to the rest of us is Big Red, which Honeychan describes as tasting like bubble gum and cotton candy. “I pity the soul who must live without Big Red,” says slewfoot. “We even have Big Red Slurpees at 7-Eleven here.”
The company also makes Big Peach, Big Punch, Big Honey Lemonade, and Big Red Vanilla Float, though most of those are sold in very limited markets. Big Red Vanilla Float is fantastic, says slewfoot. Cheflambo thinks that “the reason stuff like Big Red and Dr. Pepper comes from Waco is because the city is a hotbed of Baptist temperance—without alcohol, their vice of choice is sugar.” Cheflambo still remembers the sugar buzz from his first taste of Big Red, “and yes, for those of you who’ve never had it, it tastes just like liquid bubble gum.” Like strawberry bubble gum, to be specific, says slewfoot.
Board Link: Big Red?