I bought the pepper mill recommended by ATK, and I've yet to regret the decision. I like a LOT of pepper, even when freshly-ground, and this grinder is just awesome!
@@TsunamiWombat - Given how many times you will be grinding pepper (at least daily?), why buy something that you will disappointed with? Amortize the price over those 1,000s of times you'll use it!
I'm surprised he didn't demonstrate how to make sure that the beak is out of the middle of the tentacles. No matter how good your fishmonger is its possible that one could be overlooked and it's so hard that it can actually break a tooth if bitten down on hard enough. Just put your finger into the hole in the middle of the tentacles and if you feel something like a pebble then you just pop it out. But this is an important step.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
As far as discarding used oil: i keep an old plastic jar (usually a mayo jar) in the freezer. I pour the oil in the jar until trash it is full. Once it's full, i take it to the trash on trash day. I would like to have seen suggestions as to how to recycle the oil for future uses. I've always struggled when I tried to filter out the food bits.
The Leguminator 5 hours ago The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
Can I incorporate some of that batter technique for fried chicken?? My fried chicken crust ALWAYS falls off and slips right off. Any help would be greatly appreciated.
I like that I can watch these episodes here on TH-cam before they air on Create. That's the only place I can watch them. But the one I saw today on Create with Lakeman Jackson doing steaks in a cast iron skillet - I can't find it here on YT. I wanted the watch the cast iron skillet review again.
I like a sharp horeseradish. I wouldn't buy a preapred creamy brand though, just mix my own. I live near Kelchner's manufacturing. Their horseradish has great heat but I noticed, heat and moisture diminishes over refrigeration time. THe other cheaper brand is Gold's which I don't like.
I really love the scientific explanations in these. Its not just about the feel of cooking (which is extremely important), but also the technical details behind what you're doing in the kitchen. Bravo America's Test Kitchen!
Dogfish filets are some of the best for batter fry applications. It's a 'trash' fish (really, a shark) in that it's not targeted much. Firm and dense and won't break up easy like cod. It just has an unfortunate name and name is so important to NA markets.
Wait, what happened to the slice of American cheese on the fish sandwich? I thought that was required. And I also like to use a cocktail sauce instead of tartar sauce, the one with ketchup and horseradish.
I don't love a two-handed pepper mill. I often find myself in a situation where one hand is gross from touching raw meat, and I only have the other hand for getting pepper onto a thing. "Why don't you just wash your pepper mill after touching it with your gross hands?" "Why don't you plan ahead and grind some pepper into a pinch bowl for later use?" Both of you shut up. I keep most of my herbs and spices in swing-tops that can be opened with one hand and either dispensed with that same hand or dosed out with a measuring implement operated by the dirty hand, keeping the container itself clean. My kosher salt is in a ceramic bowl with a removable lid, so salt-dosing can happen all with one hand. And my blue-can utility salt (mostly for pasta water) has a modified metal-thing (I modify it myself) so it can also be operated with one hand. All of these flavoring agents are accessible with one hand. Pre-ground black pepper is similarly accessible, in those containers with the plastic flip-tops. But we know there's a difference between freshly-ground and pre-ground. I just don't think fresly ground black pepper should require two hands (or a hand and an armpit), when we're such an industrious society. Most of us are blessed with two working hands. It really is a blessing. Let's honor that blessing, yeah? Make the best of our serendipitous symmetry. And then if our kitchens should be visited by a person with fewer implements, we're still good because we've got on-demand ground black pepper, less-discriminatory, with our one-handed pepper mills. I went electric and I use it almost every day. It takes two AA batteries which need to be replaced every... I don't know... 3-5 years? It almost never comes up. But you can get a squeezy-handle thing if you don't want to deal with the batteries.
@@Woodlawn22 My apologies, I've never seen or noticed the other two. I thought there was only one! Anyway :) IKEA 365+ IHÄRDIG $7.99 Clear glass base with dark top (grinder) I've ended buying four total over the years, not because they break down but for pepper, salt, fennel seeds and one more for anything else I might need. My first one (pepper) I've had for maybe 10 years and still works perfectly. I live in a humid city so I do need to disassemble and clean every year or two... Insane value for money.
@@gardenwarrior77 Thanks so much for being so helpful! I looked on Ikea and found it. They also have jars the grinder top fits on in case you want to use it for other spices or salt.
@@mled16 Carling Black Label? She said basically any weak flavored American style beer. Lager or amber colored vs a porter or stout. So Miller, Pabst, Bud, Strohs
The Leguminator 5 hours ago The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
There are tons of versions; just google and you'll see all the different results! He didn't specify a particular brand as he was more just telling us that this sort of thing exists, not endorsing one specific product.
The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
Hi Emily. I bet you could although I do not know. But what's wrong with using the lager. It's seems easy and it works. My favorite method :) Of course if one is allergic to beer, I get the point. I don't see what the vodka adds though.
@@roderickcampbell2105 Alcohol doesn't form gluten so can be used to keep batters from getting tough (e.g. in waffle batter). But I agree that in the amount you would substitute for beer, it probably doesn't matter.
well made fried calamari is a thing of absolute beauty
Made the fish sandwiches last night and they were excellent. I will definitely be making this recipe again. Thanks so much!
I bought the pepper mill recommended by ATK, and I've yet to regret the decision. I like a LOT of pepper, even when freshly-ground, and this grinder is just awesome!
yeah but 50 bucks?
@@TsunamiWombat - Given how many times you will be grinding pepper (at least daily?), why buy something that you will disappointed with? Amortize the price over those 1,000s of times you'll use it!
I'm surprised he didn't demonstrate how to make sure that the beak is out of the middle of the tentacles.
No matter how good your fishmonger is its possible that one could be overlooked and it's so hard that it can actually break a tooth if bitten down on hard enough.
Just put your finger into the hole in the middle of the tentacles and if you feel something like a pebble then you just pop it out.
But this is an important step.
Thx for more excellent content! 💚 Bridget and Julia!!
I'm loving these head to head tastings with both Julia and Bridget
I was just going to say!
Weird that Dan didn't give us the name of the product for gelling oil waste.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
Google it. There are a number of different manufacturers, and I think they didn’t want to give free advertising to one without doing a comparison test.
I like Grolsch lager for my beer batter. The flavor is a bit more assertive, and my friends and I like it.
"If you give a man a fish he'll eat for a day. If you teach a man to fish he'll sit in a boat and drink beer all day."
That would be me. 😂
Hehehe
😂😂😂
As far as discarding used oil: i keep an old plastic jar (usually a mayo jar) in the freezer. I pour the oil in the jar until trash it is full. Once it's full, i take it to the trash on trash day.
I would like to have seen suggestions as to how to recycle the oil for future uses. I've always struggled when I tried to filter out the food bits.
I want to try the fish coating on the calamari. I can only picture it as wonderful.
What ingredient are you adding to the oil to make it solidify?
Read the comments….. asked & answered.
The Leguminator
5 hours ago
The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
20:11 America's Test Kitchen are jumping on the "cursed food" trend and I love it! 😂
Yummm, my friend and I would go to our local restaurant and order calamari and mashed potatoes and gravy, delicious!
Dutch oven w/ headroom? I can arrange that.
Can I incorporate some of that batter technique for fried chicken?? My fried chicken crust ALWAYS falls off and slips right off. Any help would be greatly appreciated.
I like that I can watch these episodes here on TH-cam before they air on Create. That's the only place I can watch them. But the one I saw today on Create with Lakeman Jackson doing steaks in a cast iron skillet - I can't find it here on YT. I wanted the watch the cast iron skillet review again.
I was waiting for Julia’s facial reactions to the horseradish taste test, and she did not disappoint 😂
I like a sharp horeseradish. I wouldn't buy a preapred creamy brand though, just mix my own. I live near Kelchner's manufacturing. Their horseradish has great heat but I noticed, heat and moisture diminishes over refrigeration time. THe other cheaper brand is Gold's which I don't like.
I fully understand Julia's issue withe Worcestershire Sauce. It took me a long time to correctly pronounce Worcester, MA.
WOST- TA - SHIRE 😃
Worst - a - sheer
watching ATK while making an ATK recipe (Crispy Rice Cereal Treats) :P
No hype and opining, just facts!
Was Bridget having a bad day? :)😂
That is a classical European tartar sauce. It's not American. American tartar sauce is very much dill and dill pickle forward.
Sorry , use butter milk
I am so sick of unskippable ads for Stearns and foster. I am here for food content, not an overpriced bed manufactured by wage slaves in Ecuador
Worcestershire is pronounced "Lea and Perrins"
Now THAT made me laugh out loud! 😂❤
so... its reversed now... individual first then full episode now?
What was the point of Dan's segment if he wasn't going to tell us the name of the product???
I lost count of many times did that guy say the word calamari.
😋👍🏻
I was wrong. Sorry!
I Disagree, Walleyes only
I really love the scientific explanations in these. Its not just about the feel of cooking (which is extremely important), but also the technical details behind what you're doing in the kitchen. Bravo America's Test Kitchen!
You're both wrong. That British condiment is properly pronounced "WUHster."
What did Dan put in the oil to solidify it? 🥰
love
FryAway and SolidFry are two brand names.
@@vodiak Thanks for those names - helps a lot!❤
These jokes give me a haddock.
A gluten-free recipe for the dish would be helpful.
I don't understand why she does not add onion and or garlic powder??? HUmmm!!
Yum - fried calamari in three minutes! Makin' THAT! ❤
Hey, Dan-what's the NAME of the "product that solidifies the oil"???
It does look good
That fish looked delicious! I'd love to see a segment showing ways to make a similar fish sandwich using an air fryer.
" If you give a man a fish he eats that day. If you teach him how to fish he will ALWAYS be late for supper" 😂🤣😆😅🎣🐟😋
A dash of dill in the sauce
For fried food, use a smaller diameter pot with half the oil. Only need enough to cover by half then flip (since it floats anyway).
Two of my favorite chefs and my friend Pete loves them!!
Everything is not about (Sarcasm) GLORIOUS New England.
Dogfish filets are some of the best for batter fry applications. It's a 'trash' fish (really, a shark) in that it's not targeted much. Firm and dense and won't break up easy like cod. It just has an unfortunate name and name is so important to NA markets.
$50 for a pepper mill?! I'll stick with my $12.50 mill from Publix. I'm trying to fix dinner, not paint the Mona Lisa.
What ther heck did he put in the oil to solidify? Way to go not telling us what it is!
The last guy sounds like he's saying MELT but apparently he means MILK.
There was a time when I would eat this regularly but now have to cut back on my deep fried food.
I’d eat that fish sandwich (and drink that beer!) if it were in front of me right now.
It's pronounced watch-yo-sista sauce
Wow is alls I can s say, simple easy and delicious 👌
Haddock is the best. I would like to hop on a plane and join you.
RI has the best food in the country.
Worstwordever sauce
Is that the king of beers?
Wish they’d lose a couple buttons
Wait, what happened to the slice of American cheese on the fish sandwich? I thought that was required. And I also like to use a cocktail sauce instead of tartar sauce, the one with ketchup and horseradish.
I don't love a two-handed pepper mill. I often find myself in a situation where one hand is gross from touching raw meat, and I only have the other hand for getting pepper onto a thing.
"Why don't you just wash your pepper mill after touching it with your gross hands?"
"Why don't you plan ahead and grind some pepper into a pinch bowl for later use?"
Both of you shut up. I keep most of my herbs and spices in swing-tops that can be opened with one hand and either dispensed with that same hand or dosed out with a measuring implement operated by the dirty hand, keeping the container itself clean. My kosher salt is in a ceramic bowl with a removable lid, so salt-dosing can happen all with one hand. And my blue-can utility salt (mostly for pasta water) has a modified metal-thing (I modify it myself) so it can also be operated with one hand. All of these flavoring agents are accessible with one hand. Pre-ground black pepper is similarly accessible, in those containers with the plastic flip-tops. But we know there's a difference between freshly-ground and pre-ground. I just don't think fresly ground black pepper should require two hands (or a hand and an armpit), when we're such an industrious society.
Most of us are blessed with two working hands. It really is a blessing. Let's honor that blessing, yeah? Make the best of our serendipitous symmetry. And then if our kitchens should be visited by a person with fewer implements, we're still good because we've got on-demand ground black pepper, less-discriminatory, with our one-handed pepper mills.
I went electric and I use it almost every day. It takes two AA batteries which need to be replaced every... I don't know... 3-5 years? It almost never comes up. But you can get a squeezy-handle thing if you don't want to deal with the batteries.
Love this episode esp of Julia and Bridgette lol. Julia has the BEST laugh ❤️.
Pepper-mill shootout that doesn't include the one from IKEA?
It's the best! :)
Which one? What does it look like? I don't have $50 to spend on a pepper mill but really want one!
@@Woodlawn22 My apologies, I've never seen or noticed the other two. I thought there was only one! Anyway :)
IKEA 365+ IHÄRDIG
$7.99
Clear glass base with dark top (grinder)
I've ended buying four total over the years, not because they break down but for pepper, salt, fennel seeds and one more for anything else I might need.
My first one (pepper) I've had for maybe 10 years and still works perfectly. I live in a humid city so I do need to disassemble and clean every year or two...
Insane value for money.
@@gardenwarrior77 Thanks so much for being so helpful! I looked on Ikea and found it. They also have jars the grinder top fits on in case you want to use it for other spices or salt.
I'm making that fish sandwich ! Yummy
wur chester shire
Any idea what brand of beer she used?
@@mled16 Carling Black Label? She said basically any weak flavored American style beer. Lager or amber colored vs a porter or stout. So Miller, Pabst, Bud, Strohs
How do you store used oil?
love Dan making me feel a little icky for the first time.
What was the product to make the oleo-gel?
So stupid they don’t tell you! FryAway or Solidifry are two brand names available online
Do none of you “lookers” ever “read”? This has been asked & answered multiple times. READ. It’s in the transcript.
@@frankiebutler2894 It's a video. I'm not the moderator, and I don't mull over the comments to troll.
@@deanr3417 Thank you.
The Leguminator
5 hours ago
The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
ATK!
I just pour used oil down the drain 🙃
Well done folks... great job
Calamari seems too chewy to me.
Alam
Did anyone catch the NAME of the product Dan talked about that turns oil into a gelatin?
There are tons of versions; just google and you'll see all the different results! He didn't specify a particular brand as he was more just telling us that this sort of thing exists, not endorsing one specific product.
Thanks. I had no idea.
What is the name of the product that solidifies the oil?
The stuff I purchased from that online store named after a huge tropical rainforest that TH-cam won't let me type for some reason is listed as "Waste Cooking Oil Powder (Pack of 6) and the vendor is listed as "Cotton labo." It helps to have a translate app with a camera to read the package and directions, it's all in Japanese --- but it works like a charm!
DiSorb Cooking Oil Solidifer is another one I saw. Many available , just hunt & buy!
Instead of beer, could you do a mixture of carbonated water, vodka, and malt powder?
Hi Emily. I bet you could although I do not know. But what's wrong with using the lager. It's seems easy and it works. My favorite method :) Of course if one is allergic to beer, I get the point. I don't see what the vodka adds though.
The vodka is mixed with Zing Zang, and sipped while frying.
@@roderickcampbell2105 Alcohol doesn't form gluten so can be used to keep batters from getting tough (e.g. in waffle batter). But I agree that in the amount you would substitute for beer, it probably doesn't matter.
@@vodiak Hello vodiak. That is excellent information.. I did not know that. and appreciate understanding more. Best wishes.
How do you make Crispy Fish Sandwich with Tartar sauce? I want it taste healthy and Make foods in America Great Again on America's Test Kitchen.
Would Pollock be too flakey for a fish sandwich?
It is pronounced Worst Sister sauce. The calamari is my next project.
No, it's pronounced "what's this here" sauce😂
For the calamari, where do I buy "melk?" 😛
My aunt says it even more like “ Millek”.
I did do a momentary “What?”
😂
What happened to the nerdy guy with glasses? He was my favorite when I used to what this with my mom years ago.
You mean Chris Kimball? He owned the company, and sold it, and now does the Milk Street shows. He is just as insufferable there too.
@@geezermann7865 Ha ha ha ha!!! Yep, that’s him. I don’t know why but I loved him. You could tell they all hated him though. 😆
I use both sweet and dill relish. I wonder if the test kitchen tried that?