From Cab Calloway’s 1938 book Cab Calloway’s Cat-ologue: A “Hepste)'s” Dictionary. I remember my dad using the phrase “hep cat” in the late 1960s, and we kids just looked at him with a “what?” look on our faces.
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I know know the last two. Although it was usually used as “I dig it.” meaning liking something.
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I missed this! I’m still a fan of Serious and Kenji.
I regularly use the sous vide method at 150 f when making chicken breasts for salad or chili, as I did here.
I regularly use the reverse sear methods for pork chops discussed here, and steak . Here’s a picture of one of my steak cooks. I especially like that I can cook our proteins to different temps.
I make the Serious Eats perfect pan seared chicken and puffy tacos recipe every week, and the jammy fruit bars way more than I should! Most recent version of the jam bars here, but my adventures with those are worth a separate discussion. I will blame my next bake on the OP!
I will go back to the original post and see what else I am supposed to add, but right now I will just say I have done each of these more times than I can remember, probably since each was published.
ETA I went back and read the instructions and I got them almost all wrong!
I’ll do better.
I am sure I have also tried other things, and will be on the lookout since it’s COTM.
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That look is how kids look at their parents at least 50% of the time regardless of the topic of conversation.
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I am going to try those!
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Puffy tacos always sound better to me than how they turn out when I eat them 
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Apply those when you’re reporting on a single recipe.
Harder when you’re commenting on a prolific resource like SE that has been in use for a long time. It’s helpful for everyone to share what’s made it into your rotation. as you did.
(I’ve been looking up ingredients I want to use to see what ideas SE has to offer.)
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I should probably mention that I don’t make the tacos;only the filling.
I made kenji’s oven baked chicken wings again, they were crispy but once sauced, unlike oil-fryed wings, they became a little soggy. It’s worth noting Kenji modified the recipe to add a little canola oil prior to baking in this video
best,
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I made lamb Adana Kebabs in the oven tonight. Mine look more like cevap.
I used seasoning from the Serious Eats recipe, but left out the salt, due to health restrictions. I’ll make the low sodium version again. I used the oven method from this recipe.
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BETTER NO KNEAD BREAD
This is a slightly adapted version of the usual no-knead bread (that Suzanne Dunaway may have originated, but was widely popularized by Mark Bittman and Jim Lahey in the NYT).
The main difference here is a fridge rest (not unlike Artisan Bread in 5 / AB5, but here it’s just a single loaf, not a big batch).
This is pretty straightforward, like all NKBs, and the dough is easily repurposed for pizza too.
I bake this covered for longer (30 mins) because I prefer a softer / thinner crust. I also use tangzhong to keep the bread soft, as it takes me a while to get through a loaf. Baked in a glass casserole in a countertop oven.
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