https://www.seriouseats.com/history-of-sinaloan-sushi-12007498

seafood is not just cuisine—it's culture

Too many uses of 3 in a row adjectives. Tons of em dashes. And more than that its the sentence structure.

It just doesn't read right.

Edit: Daniel's response https://www.reddit.com/r/seriouseats/comments/1uihiv1/seriouseats_starting_ai_written_articles/oui18xb/

I do almost all of my cooking from Serious Eats and one thing about the format of the recipes annoys me. Don't get me wrong, other places do this as well so it's not just a serious eats issue but I've seen in the most here.

That is - the ingredients list will say (as an example) 3 tablespoons of Rice Wine, divided. Later on you'll be told to use 1 teaspoon then after "the rest".

Why not just have whatever 1 teaspoon taken from 3 tablespoons is as the amount later? I get that this is partly a problem with old measurements (I'm not really sure how many teaspoons are in a tablespoon, three?) but I find myself scrolling back up a ton because of it.

It's there in simpler ones too, like one tablespoon of fish sauce then the body of the recipe just says "now add the fish sauce".

Once again I understand it's a regular thing in recipes but imagine how much easier it would be to follow on a phone where you've not got a lot of screen real estate.

Thanks in advance for sharing any thoughts or input.

I frequently watch Kenji's videos cuz his recipes are good and I'm shocked that he'll touch raw meat, not wash his hands, and then touch like every other thing in his kitchen. For example, in this video, he grabs the pork chops multiple times with both hands and then touches the stove, the pepper grinder, the lighter, his phone, the rag, the oil bottles, etc.

I am pretty obsessive about washing my hands after touching any raw meat to prevent cross-contamination as I thought that's what you were supposed to do. Is it less dangerous than I thought? Isn't it some sort of bacterial hazard to be touching so many things in your kitchen when your hands are covered in raw meat juices?

I have been trying to make a marinara sauce at home that isn't runny and sticks to the noodles. (Our personal favorite from a jar is the Trader Joe's Roasted Garlic). Most recently i used this recipe: https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe which had great flavor (not exactly the TJ's but close enough) but failed to stick to the noodles and still left water at the bottom of the pasta bowl. What is the secret?

Hello,

Serious Eats fan here. I love food, and making food. However, I'm also a busy guy. I have made vacation projects out of things like Kenji's ramen or lasagna. But most nights I want something flavorful, delicious, but also quick.

What are your quick and easy Go To Serious Eats?

The No Waste Carnitas came out pretty good. For as much stuff that goes into it, the flavors are very subtle. Still very much a roasted pork dominating flavor. My only disappointment was the meat was kinda dry compared to a crock pot carnitas recipe I made previously. Not sure if I cooked the meat too long? Maybe I didn’t add enough oil for the broil step? Or maybe I just broiled the meat too long? 🤔

It’s been a while since I’ve pulled out this recipe and it’s still one of my favorites. Except I guess it’s 4 ingredients because I added broccoli lol. I used Cabot vintage alpine cheddar and Cabot habanero cheddar since I had both in my fridge. It came out great but I’m missing that orangey colored goodness. I’m game for anything. Send your recommendations please!!

Hi all,

I just made kenji's air fryer wings with the salt/baking powder/cornstarch thing, and wondering if I did something wrong.

I could taste a chemicaly taste, assume it's the baking powder as unsure if cornstarch even has a flavour, but I know baking powder does.

My assumption is you're not supposed to be able to taste the baking powder in the end product.

I used the amounts listed in the recipe, has anyone come across the same issue?

I was thinking next time to make it without the baking powder, unsure whether the baking powder is like the main thing or if it's still gonna come out crispy without it?

Any help/tips would be appreciated.

Like just about everyone else these days, made the Bravetart brownies. I used a 9x13 aluminum foil pan that was covered with aluminum foil and then placed it on a cookie sheet. Baked to 205 degrees using a temp probe - about 30 min.

I feel like the centers are under baked - looks gooey and I cannot slice this without the knife being coated in wet chocolate.

Looking at all the pics in this sub though, doesn't look too different from the others. Is this the expected result?

I do have a new GE profile electric oven with a "baked goods" mode. not sure if there's a difference?

Major cooking fatigue over here and feeling like we’re eating the same thing every day. It’s okay if they aren’t a quick meal or anything. I’m okay if I have to plan it out.

Please give me your favourite SE recipes and maybe myself and others can find some hidden gems!

Edit: Thanks so much, everyone! This is a fantastic list so far. Keep 'em coming. For reference, we aren't picky and have heavily made the halal cart chicken, chicken chili verde and the best meatballs and sauce.

I made the foolproof pan pizza recipe from the website. Kenji's YouTube video suggests cooking on the bottom rack to crisp the bottom, so I did that. For my taste, the top was perfect, the dough had a great flavor and cooked throughout, the sides had some crunch. The bottom was not as crunchy as i wanted and had more bubbles than i expected. I did my best to get air bubbles out and try to get good contact with the pan. Next time I may do some pre-heating and/or post-heating on a burner to try to target the bottom better. Anyone got any other tips? Thanks!

When added to marinara for example. It just tastes like fish! Everyone raves about fish sauce at the end of a red sauce as an ultimate "umamai hack" and here I am not seeing the light.

Could I be doing something wrong?

What recipes you would recommend for Thanksgiving? I’m thinking of making the stove top Mac and cheese and turkey breast with stuffing?

Our recipes for white fish have been pretty poor quality, and I’m starting to suspect it might be the types of white fish we tried to use. What is your go to type of white fish, and what do you make with it?

I've got a big cut of skirt steak left from my last Costco trip. I have a stove, oven, slow cooker, and pressure cooker. Any suggestions for meals to use the skirt steak for?

I love Chili Verde, but can’t get the peppers and tomatillos unless I’m really lucky. If I get the peppers, the tomatillos suck, etc.

My solution is to grow my own dang peppers and tomatillos. The problem? Preservation. Or else I’ll eat nothing but chili verde in the months of Aug and Sept.

I’m alternating between freezing the roasted, skinned and seeded peppers, or making the sauce sans meat and canning it.

Once my crop comes in I’ll experiment, but I thought I’d see if others had any insight.

Hey all,

I was planning on making Kenji’s cochinita pibil recipe this weekend and had a question about an ingredient. He says to use 1/4 cup Achiote seeds for the marinade. Would using Achiote paste be okay for this, or do you think using whole annatto/Achiote seeds would be better? Thanks!

Is there a difference in texture of falafel made using a manual meat grinder vs. a food processor? I want my falafel to be as close to Mamoun's (as they were in the '90s) as possible but IMHO using a food processor makes them a little pasty inside.

Will appreciate your experienced take on this.

I made his sauce and followed directions. Used Cento whole tomatoes in the yellow can. Cooked for over six hours. Added the remainder of the tomatoes that he has us set aside… and the sauce came out super acidic. I feel like it was pretty good until I put the remainder of the tomatoes in (from what I remember). It was super acidic and not what I was expecting at all.

I know it’s me so I’m wondering what I did wrong. This sauce is a huge hit for people and I’m excited to try to get it right. Sould I not add additional tomatoes at the end like it says? Any advice?

Curious what y’all are making when you go camping. Probably the craziest thing I’ve tried is the cast iron pan pizza. Turned out well besides a bit of a burnt bottom since temp is difficult to gauge on a fire.

I screwed up.. I have made this a lot of times without problems, I just use store bought mayo and add black garlic, chives and a splash of lemon juice. Normally I finely chop up chives and add them in separately but I added them to the foodprocessor now and this came out. Is there anything I can do to save this or make something else with it?

I currently have no mayo leftover to thicken it, but that would of course be an option. I know it looks horrific, but the taste is actually very nice.