Yes, I actually love everything about it. So meaty, beefy, salty, spicy, umami-y 
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Sawce: saved √
Melted roughly 6-7 anchovies in olive oil, added RPF & toasted tomato paste. Already tastes far more interesting than the recipe ‘as is.’
Might hafta make MOAR pappppppppppardelllllllllllll al ragù tomorrow.
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BONELESS BUFFALO WINGS
(gift link below)
Okay, they’re not wings, they’re oversized nuggets. But they’re really good nuggets!! Dry brine chunks of chicken in spices and chicken bouillon powder. Wet dredge in buttermilk and egg. Dry dredge in mix of flours and cornstarch with more chicken bouillon powder. Pan fry, or if you’re me and afraid of pan frying, air fry. Serve with buffalo sauce or bbq sauce.
I will skip adding the salt to the chicken next time, as this ended up almost too salty (with 1tsp table salt).
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BAKED SALMON AND DILL RICE
Huge fail with the rice cooking. My rice didn’t cook properly using the method in the recipe. After cooking it for twice as long as recommended, we gave up and ate the slightly undercooked rice. (I simmered the rest on the stove with more water and it came out fine.) However, technique failure aside, this was a great recipe and we enjoyed the flavors. I was skeptical about the amount of dill in the rice, along with the honey in the fish topping, but it all worked together. Next time I’ll just cook the rice on the stove.
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this is an old-fashioned dish from a cafe that no longer exists. And cod and salt cod are a lot more expensive and rare now than they were when we had it - when we first travelled in New England and the Maritimes, there was still active cod fishing going on and drying racks on front yards for the salted fish. Maybe my statement was an over reach. But the bechamel and/or egg on salt cod or cod is an old way with the fish - there are similar dishes in Portuguese cuisine and it is a wonderful combo.
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Were you using basmati?
The only time I’ve baked rice is for a similar Ottolenghi recipe, which called for 30 mins covered cooking + a rest of 5-10 mins.
Here the 30 seems to be split into 2 parts, first without and then with the salmon.
After the first time, I just made rice my regular stovetop way for the Ottolenghi recipe, because I thought the oven method was fussier.
Yes, it was basmati. I’ll just do the same exact thing on the stovetop.. however I do think steaming the fish made it really moist so I’m not sure exactly how to replicate that part without the rice! Maybe I will parcook the rice on the stove most of the way and just finish it off in the oven.
You can steam the fish on its own in the oven – cover the baking dish with foil, or put it in a foil or parchment packet / en papillote.
Or add it on top of the rice on the stove when it’s 90% done – I do this for Japanese pot rice.
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TUNA CACIO E PEPE
This was awful. I am actually shocked because I think this is the first time I made something from the NYT that I almost threw in the trash… But I was too hungry so I ate it. I admit the name threw me - it doesn’t sound good … But the reviews were not bad… Should have followed my instinct and scrolled on past. The directions were awful re the amount of pasta water needed, my immersion blender didn’t blend well, the sauce didn’t emulsify, and the tuna just looked completely unappetizing. It tasted edible and I did eat it but never again for this one!
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Thanks for taking one for the team! Appreciate the warning!
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TBH it sounds kinda awful. TFTOFTT!
I wonder if the pureeing / emulsification was the issue. I’ve made a tuna mousse / espuma that is processed to completely smooth, and if it isn’t that texture, it feels gritty and unpleasant.
That said, if you’re not a tuna noodle casserole person either, maybe it’s just the tuna + cheese + pasta?
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I think my hunger clouded my judgment, lol
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That may very well be it! I’ve never had tuna noodle casserole… I love a tuna melt but I think judging from my reaction to this tuna noodle casserole would not be a favorite either! Lesson learned!
We have a saying in Germany “Der Hunger treibts rein,” which basically means a person will eat anything when hungry 
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I really liked this. The last batch I made, I used rice flour, and it was too chewy. This, using half potato starch and half flour, was crisp and just chewy enough. I also usually don’t chop the kimchi so finely, but now I will. I made 3 rather than 2 pancakes, and had the leftover one this morning, topped with a fried egg.
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NYT’s Umami Gravy, as advance planning for Thursday’s holiday. 
I made a few changes, subbing homemade chicken stock for the vegetable stock, and then subbing 25% of that with apple cider (because turkey and cider gravy go together 
). I used shallot instead of red onion and sage instead of oregano. I included the optional nooch, along with a splash of good soy sauce. Really tasty, and I love the texture with all the onion bits. I can see swapping out the herbs depending on the dish - either oregano, or possibly even tarragon (the latter if chicken).
Will make again.
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I went to take a look at the ingredients & method vs what I usually do, and these two other kimchi pancake ideas popped up that look really good – one uses noodles (I might try angel hair instead of rice noodles) and the other is quite timely for Thanksgiving leftovers (maybe even to use up stuffing 
). Watch this space 
Thanks @pavlova!
