I hadn’t noticed, but I do find that all of a sudden Diamond Crystal Kosher is EVERYWEHERE for some reason.
I haven’t tried it yet, but several sources tell me it’s preferable.
Important thing to remember about kosher salt, it measures differently due to the crystal size. Morton’s has bigger crystals, and Diamond has bigger, but also flakier crystals.
1 tsp table salt = 1.5 tsp Morton’s Kosher
1 tsp table salt = 2 tsp Diamond Kosher
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
Baking soda raises the pH. (Low pH = acid; high pH = alkaline. Yes, they’re switched.)
Alkalinity catalyses caramelisation and the Maillard reaction, that’s why meat gets to brown more. However in acid environment both processes happen mostly the same as if they were in a neutral environment, acidity doesn’t really prevent this sort of browning. (I’m glad for this, otherwise my Sunday roast would be really sad. I often leave the pork marinading in lemon juice for a day, and it still browns just fine.)
Fast food veggies are gross. The lettuce is slimy, the tomatoes are flavorless mush.
And they put too much of their excessively sweet ketchup on those burgers. It’s messy and gross. Even as a kid, it was disgusting, and the pickle, too. Fast food burgers are way too soggy. Especially if you’re not eating it in the next 30 seconds.
(There’s a reason I don’t do fast food anymore.)
Asking for it plain isn’t being picky at all. I once new a guy who would insist on medium, half salt, double cheese half lettuce. And no. The salt thing wasn’t a medical thing. He’d scarf full salt fries.
Road tripping with that guy was “fun”
The reality is, ordering something the way you like it isn’t bejng “picky”. You’re buying food. It’s when you send a burger back five times because it keeps getting messed up because you’re order is freaking insane that it turns into “picky”.
Definitely boring if you just eat boiled chicken and plain rice. Check the recipe for hainanese chicken rice, a few additional steps but tastes completely different.
Greene bean casserole was one of those many things I’d seen in american TV shows but wasn’t sure if it was actually a real thing, was a real thing 50 years ago, or was never a real thing outside of TV
In my experience, the standard American Thanksgiving meal contains a whole bunch of dishes, and everyone who attends is responsible for making something. The host will be in charge of the turkey cause it takes a long time to make, and no one wants to have to transport a turkey to a second location. Other competent cooks will make mashed potatoes, sweet potatoes, baked goods, desserts, etc. There’s always one person who has somehow skirted through life refusing to learn how to cook, so you tell them to make green bean casserole. It’s like $5 of ingredients, and you literally just dump then together and heat them up. No measuring, temperature of the oven doesn’t really matter, time in the oven doesn’t really matter. A bunch of people put some on their plates, a few people might even eat a few bites, but most of it you just throw out, cause it sucks, but you don’t really feel bad about it.
I can’t think of any particular dishes that my mom made per se, but she only knew how to cook things that took a long time. So lasagna, spaghetti with meatballs, chili… all wonderful. Steak and broccoli, on the other hand… Oof. I loved my mom, but she could not cook these things well. When I finally had a well cooked steak that didn’t eat like shoe leather it was a revelation.
Fish in aspic sounds similar to gefilte fish, which is universally terrible in every jar, can, or whatever you can find at the store.
I wish I could tell you how, but my grandmother would make gefilte by hand annually and it was delightful. Slightly tart, slightly sweet, bouncy texture and bursting with delicious whitefish flavor and lightly spiced.
So while I don’t have a recipe, I know it can be done and maybe looking into recipes for homemade gefilte fish can help you figure out how.
This was something like Sole in tomato aspic. ‘It’s French’ my mother said. Very young me stuck a hand into what I thought was raspberry Jello and shoved it into my mouth when no one was looking. It was not raspberry Jello.
Deep fried cicadas seasoned with Old Bay. Co-worker gathered a bunch a few years ago when they were around and fried them up. They were fine, and if you had not told me they were an insect I wouldn’t even have known. Nothing I wanted to eat again afterwards though.
The Corsican version of Casu Marzu, sheeps milk cheese with fly larvae. It’s delicious.
Maple sap, direct from the bucket. The flavor is quite complex compared to syrup since the volatiles haven’t been boiled off.
Prahok, fermented fish paste. Used as an ingredient, condiment, and main. It isn’t terrible, it’s just not very good. I expected I would love it, but meh.
I had them recently ground up on something, and I thought it was just tajin. With chili and zime zest, it basically ends up just a more savory tajin. Not sure I would have given them the chance if I knew what I was eating, lol
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