GeneralAsked Jul 23, 2020 by Haruko N.
I just made the Japanese Potato Salad recipe. The directions did not say to add either the mayonnaise or the egg. I do not want to sign up for a subscription if the recipes are not reliable.
Answered by Lynn Clark
Hi Haruko - In Step 3 of the recipe for Japanese Potato Salad the instructions for adding the mayonnaise and egg read as follows:
Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.
I hope that helps for next time! Best, Lynn C.
Read MoreAsked Jul 09, 2020 by Donna B.
Looking for the recipe for a tomato salad using tasteless supermarket tomatoes with sumac discussed on your weekly radio show of 7/4/2020. Where may I find it?
Answered by Lynn Clark
Hi Donna - You can find the recipe for Tomato-Herb Salad with Sumac here. Best, Lynn C.
Read MoreAsked Jul 07, 2020 by Mark T.
I just saw this shortcut in "Prune" so had to try it out.
Just cook the pancakes on one side at low temperature so that it browns but until the bubbles pop then put on a sheet pan and finish for about two minutes in a 400 degree oven.
The results are amazing. Flipping makes them tougher.
Answered by Lynn Clark
Hi Mark - Cool idea! I bet you can make a lot more pancakes that way too. Good for when you've got a crowd for breakfast or brunch. Thanks for sharing! Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Gary H.
I've purchased four of your books, plus have the last 6 magazines. I've also watched most of your cooking classes. Let's say I want to make a kale-chicken recipe, how would you recommend that I look for a recipe that fits this criteria among all of the books/magazine I have? I know that I can search for "kale" in your search engine and it will give me a lot of recipes, but then how do I find that particular recipe in one of the books? Please help.
Answered by Lynn Clark
Hi Susana - Thanks for your question! At this point we don't have a master index (though most recipes can be found on the website). If you find a recipe in the website search, at this point, you would have to then look it up in the indices of the various cookbooks. Having a master index is a great idea, however, and I will pass that along to our editorial team. Thanks for letting us know! Best, Lynn C.
Read MoreAsked Jun 20, 2020 by John B.
Hi! This is more about after the cooking is done than the cooking thereof. I can often get away with eating foods containing garlic (I assume it is the garlic) without any deleterious aftereffects. Sometimes however, and this mostly seems to be the case with processed foods or those prepared in a restaurant, I end up with an effusive parfum effect (Eau d'garlique) that drives my wife from the room. It does not seem to occur with foods made in my own kitchen, no matter how much garlic is included. Upon occurrence, the effect can last for days. Any idea what might be in prepared food that would magnify the effect? Any suggestions on what I might do to reduce the aura of ambiance the garlic produces? I have heard of ingesting peppermint as a remedy but that doesn't seem to do the trick. Not eating garlic is obviously a solution, but not always under my control.
Cheers,
JB
Answered by Lynn Clark
Hi Susan and John - I'm sorry I missed your question! Unfortunately, there doesn't seem to be a foolproof remedy for garlic breath. Chopping or crushing garlic releases the compound allicin, which then breaks down into four other smelly compounds. The most mischievous of them is allyl methyl sulfide, which can linger in your body for a long time. It not only causes your breath to smell, but as it seeps into your bloodstream, it can affect your sweat and urine. According to this article from NPR, there's \some\ evidence that the fat in milk can break down the allyl methyl sulfide so drinking a glass of milk can dissipate the smell.
Garlic’s pungency is easily controlled depending on how you prep it. Raw, unbruised garlic has only mild flavor, but damaging garlic's cells—by slicing, chopping or smashing—triggers a chemical reaction that produces its telltale flavor and aroma. The more garlic cloves are bruised—whether by smashing, slicing, mincing, chewing or, to a lesser extent, heating (it's flavor mellows when cooked above 140 degrees)— the greater the pungency. When this sharp flavor develops and then sits, it becomes even more unpleasant. It's likely that the garlic in processed foods or in the foods you've had in certain restaurants had been pre-minced and allowed to sit for a while making it more pungent than your freshly-minced or sliced garlic at home. Hope this helps! Best, Lynn C.
Read MoreAsked Jun 17, 2020 by Virginia M.
I love the Kitchen Counts feature in the magazine, and would love it even more if it were easily printable from the website. Any chance that could happen?
Answered by Lynn Clark
Hi All -
Thanks for such a great suggestion! I will pass this along to our Editorial team who is always improving the website and magazine to improve the customer experience.
Best,
Lynn C.
Read MoreAsked Jun 17, 2020 by Christian P.
Can we use butter rather than lard?
Answered by Lynn Clark
Hi Christian - I would recommend substituting vegetable shortening or olive oil instead of butter. When we tried this recipe with butter it felt more like pastry than bread. Good luck! Best, Lynn C.
Read MoreAsked Jun 16, 2020 by Robert K.
Wanted find to recipe for "charred frozen broccoli", which I had seen a few weeks ago. The recipe did not turn up as written in quotes in my first sentence. I find it under "putting a char on frozen broccoli. " Seems to be not a great search engine.
Answered by Lynn Clark
Hi Robert - Thanks for your note. I will pass along your concerns to our digital content team. As you will see in this linked discussion, the digital team is currently reviewing some changes to the website and search capabilities, so stay tuned for some possible changes in the near future. Best, Lynn C.
https://www.177milkstreet.com/discussion/discussion/411/suggestion-for-website#latest
Read MoreAsked Jun 16, 2020 by Theresa J.
How does one get notified of upcoming live monthly Q&A sessions? I am an Insider and one of the stated benefits is “access to live Q&A events”, yet I have never received an invitation to “Enjoy exclusive [live monthly Q&A sessions](https://www.177milkstreet.com/video?category=live-qas) with Christopher Kimball and members of the Milk Street staff, special guests and more.” There are previously recorded Q&A sessions in the videos tab, yet please let me know how to find out about upcoming live monthly Q&A events. Theresa J. (Q&A ID 3746)
Answered by Lynn Clark
Hi Theresa - I’m so sorry that you haven’t been able to see one of our Q&A’s Live. Unfortunately, due to Covid-19, we’ve had to suspend the Live Q&A’s because of the social distancing and mask requirements instituted in workplaces by the state of Massachusetts. Once we are able to safely resume them, Insiders will be the first to know. As someone who’s participated in the Live Q&A’s alongside Chris, I miss them too! Best, Lynn C.
Read MoreAsked Jun 14, 2020 by Clifford V.
Hello! As probably most members, I subscribe to the magazine and the site and, of course, have purchased nearly every cookbook you have put out (business model succeeding!). For recipes on the site, I know you put what magazine and/or article the recipe appeared in. Why don't you also tag what book(s) the recipe may be found in as well? It would help us with all the books so we don't have to thumb through them all to see if they are in any of them, and it might encourage sales of your books if the consumer sees the last 3 recipes he/she searched for is in a particular book. (and yes, I also have purchased your yearly books, but we have to wait a year for them to come out...and a magazine is much easier to misplace than a book, so I love the year end books too!)
Just a thought.
Cliff
Answered by Evan Petto
Hi Clifford!
Thanks so much for your comment. We appreciate your suggestions and they couldn't have come at a better time! We are currently exploring some features that would generate a searchable index of all magazine issues (and potentially cookbooks) in the near future and will factor in your query as we continue to scope out that project.
Thanks so much for being an Insider, and we hope that you continue to enjoy Milk Street.
Evan, Digital Content Director
Read More 
