The Pizza-My-Heart in Palo Alto on University (the only one I've been to and can speak to) serves these curled pepperonis consistently.
The Food Lab: Why Does Pepperoni Curl?
31–40 of 65 posts
Re: The Food Lab: Why Does Pepperoni Curl?
#32I made is as far as "grease chalice"... Ick.
Re: The Food Lab: Why Does Pepperoni Curl?
#33Kenji's The Food Lab book is a must buy and only $27 on Amazon right now.
Re: The Food Lab: Why Does Pepperoni Curl?
#34Earlier quoted context omitted.
Kenji's (cook)book, The Food Lab , is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087 If you like his stuff, you might also enjoy the Cooking Issues podcast, particularly the earlier episodes. It's a bantercast mixed with food science, cooking cal…
This is unbelievable. The last months I've been enjoying his crazy good lasagne and ragu recipes. Like the best I've ever had, made by me. Yesterday I bought this book and now it's in hn... If you love food and try to be a better cook, here's some good material. Too bad some ingredients, like chilies are a bit tough to find in Germany...
Don't you have Turkish supermarkets? They should stock chilli.
If not, mail me, maybe I can help a fellow nerd (ie mail a bag of dried bird's-eye).
Re: The Food Lab: Why Does Pepperoni Curl?
#35Earlier quoted context omitted.
Kenji's (cook)book, The Food Lab , is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087 If you like his stuff, you might also enjoy the Cooking Issues podcast, particularly the earlier episodes. It's a bantercast mixed with food science, cooking cal…
This is unbelievable. The last months I've been enjoying his crazy good lasagne and ragu recipes. Like the best I've ever had, made by me. Yesterday I bought this book and now it's in hn... If you love food and try to be a better cook, here's some good material. Too bad some ingredients, like chilies are a bit tough to find in Germany...
Peppers aren't that hard to find in Germany. You appear to also live in Berlin. As a Texan and significant cooking hobbyist (I ordered Kengi's book from the US before it was available in Germany), here are some tips:
Major grocery stores:
- Real usually has fresh cayenne peppers, bell peppers, and some long sweet peppers. Occasionally they also have habaneros.
- Edeka more often has habaneros, and often tabasco peppers too, but less often cayenne peppers. Usually also a couple kinds of non-spicy peppers.
- Organic stores usually have peppers too; I have an LPG-Biomarkt around the corner that virtually always has a couple kinds of peppers.
Markets:
- The Turkish market on Maybachufer usually has some peppers available. What is a bit of a mixed bag. As suggested, other Turkish markets and shops are likely to have similar.
Online:
You can get dried chilis here:
https://chilliesontheweb.co.uk/chilli/
They're shipped from the UK, so no (at least for a couple years) customs to deal with.
Don't get too hung up on the specific cultivar of chili. Most chilis are actually cultivars the same species and exist on a couple of spectrums of flavor and heat. Substituting fresh green cayenne peppers for jalapeños isn't going to radically change a recipe.
Re: The Food Lab: Why Does Pepperoni Curl?
#36Earlier quoted context omitted.
I've tried many recipes from that site and they have all been spectacular. The best part is how in-depth they go into why the recipes work.
Agreed. On great example is the (no doubt delicious) exploration that led to his chocolate chip cookie recipe. (Explanation:) http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-... (Recipe:) http://www.seriouseats.com/recipes/2013/12/the-food-lab-best...
I can vouch for the fact that these are, indeed, excellent.
Re: The Food Lab: Why Does Pepperoni Curl?
#37If you have any beyond-superficial interest in food, Serious Eats columns by Lopez-Alt are a guaranteed treat. A personal favorite is the article on getting perfect french fries in McDonalds style, including managing to get a bag of still-frozen fries for in-depth analysis. A true food hack. http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...
Kenji's (cook)book, The Food Lab , is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087 If you like his stuff, you might also enjoy the Cooking Issues podcast, particularly the earlier episodes. It's a bantercast mixed with food science, cooking cal…
Cooking Issues has been my favorite podcast for several years. tptacek also enjoys it.
Kenji has a bunch of practical advice and he's a great writer (even though at times his own bias steps in prominently at time), but Dave Arnold is really a step above.
Re: The Food Lab: Why Does Pepperoni Curl?
#38If you have any beyond-superficial interest in food, Serious Eats columns by Lopez-Alt are a guaranteed treat. A personal favorite is the article on getting perfect french fries in McDonalds style, including managing to get a bag of still-frozen fries for in-depth analysis. A true food hack. http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...
Kenji's (cook)book, The Food Lab , is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087 If you like his stuff, you might also enjoy the Cooking Issues podcast, particularly the earlier episodes. It's a bantercast mixed with food science, cooking cal…
We all lament the loss of Jacky Molecules. :'(
Re: The Food Lab: Why Does Pepperoni Curl?
#39Kenji's obsessive and hilarious seriouseats.com research into the world's best burger and the world's best steaks and the world's best whatevers are priceless.
What surprised me is how this site kinda came out of nowhere and took the crown from the more staid web presences of well-established "serious eats" publications like Cook's Illustrated, etc.
Re: The Food Lab: Why Does Pepperoni Curl?
#40If you have any beyond-superficial interest in food, Serious Eats columns by Lopez-Alt are a guaranteed treat. A personal favorite is the article on getting perfect french fries in McDonalds style, including managing to get a bag of still-frozen fries for in-depth analysis. A true food hack. http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...
Kenji's (cook)book, The Food Lab , is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087 If you like his stuff, you might also enjoy the Cooking Issues podcast, particularly the earlier episodes. It's a bantercast mixed with food science, cooking cal…
Agreed on Kenji. Searching for Kenji + name of dish you need a recipe for is the pro-est of pro-tips.