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Learn how to make the classic Chinese takeout dish at home in just 30 minutes.
Serves2 to 3
Prep15 minutes
Cook15 minutes
Shrimp with lobster sauce is a beloved Cantonese takeout favorite, and one that my grandparents served at their Chinese restaurant. But it’s also a very comforting and easy dish to make at home. It was one of the few recipes that made its way into my family’s regular dinner rotation because it’s just so fast and effortless to prepare. Here’s how to make the classic takeout-style dish at home.
Shrimp with lobster sauce doesn’t have any actual lobster in it. The sauce, which is a glossy, savory sauce with ribbons of egg and thickened with cornstarch, gets its name from being traditionally served with stir-fried lobster. You’ll see the more opulent version as part of Chinese banquet dinners, but plump shrimp is just as much of a treat and a little more accessible for a weeknight dinner.
Shrimp with lobster sauce is especially delicious over a bed of freshly steamed jasmine rice, allowing the luscious sauce to coat each grain as you mix it all together. If you can get your hands on some cheung fun (rice noodle rolls) or ho fun (extra wide rice noodles), ladle the saucy shrimp over the noodles for a true Cantonese experience.
Learn how to make the classic Chinese takeout dish at home in just 30 minutes.
Prep time 15 minutes
Cook time 15 minutes
Serves2 to 3
raw peeled and cleaned shrimp (extra-jumbo, 16 to 20 per pound)
garlic
(1-inch) piece ginger
medium scallions, plus more for garnish
large eggs
water
cornstarch
chicken bouillon powder, such as Lee Kum Kee or Knorr
toasted sesame oil
oyster sauce
ground white pepper
granulated sugar
avocado or olive oil
Kosher salt
Steamed white rice, for serving
Peel and clean 1 pound raw extra-jumbo shrimp if needed and pat dry with paper towels. Mince 2 garlic cloves. Peel and finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the garlic and ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), plus more for garnish.
Place 2 large eggs in a small bowl and whisk until smooth.
Place 1 cup water, 1 tablespoon cornstarch, 2 teaspoons chicken bouillon powder, 1 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/2 teaspoon ground white pepper, and 1/2 teaspoon granulated sugar in a medium bowl or liquid measuring cup and whisk to combine.
Heat 2 tablespoons avocado or olive oil over medium-high heat in a large frying pan until shimmering. Add the shrimp in a single layer and sear until golden-brown on the bottom and on the edges, 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp are starting to turn pink. Add the garlic and ginger and cook, stirring often, until the garlic and ginger are just starting to brown, about 1 minute.
Reduce the heat to medium. Give the sauce mixture another quick whisk (the cornstarch tends to settle at the bottom). Pour into the pan and bring to a simmer. Constantly stir until the sauce thickens and is glossy, 1 to 2 minutes. Add the scallions and stir to combine.
Drizzle the eggs all over the sauce in a thin stream. Let cook undisturbed until the eggs are set, about 30 seconds. Gently stir to create curdles of egg.
Remove the pan from the heat and let cool for a few minutes. Taste and season with kosher salt as needed. Garnish with more scallions and serve with freshly steamed rice.
Substitutions: 1 cup chicken broth can be substituted for the water and chicken bouillon powder in the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
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It's easy to see why a recipe that starts with 40 cloves of garlic might appear suspect. Most recipes that include garlic call for somewhere between two and six cloves, so 40 would seem like an insane amount. Trust me, it's not.
Chicken with 40 Cloves of Garlic is actually a classic Provençal dish, first made popular on our shores by famed food writer James Beard, who insisted that you count out the cloves to ensure you were using the correct number.
Once you try it, you'll immediately understand why Beard didn't want anyone to skimp on the star ingredient.
Cooking the whole cloves slowly, alongside the chicken, takes all the bite out of them and turns them soft and sweet. They're perfect for spreading, like butter, onto good-quality bread.
This recipe starts by boiling the garlic cloves briefly in water, which accomplishes two things: It helps to easily peel the cloves and it starts the cooking process for them.
Chicken thighs are sautéed skin-side down in a hot skillet — work in batches to leave enough space for the liquid to evaporate — which allows the skin to brown properly. They're then transferred to a plate, and the peeled, parboiled garlic cloves are tossed into the skillet to brown.
Then white wine, chicken broth and cream are added and brought to a boil. The chicken is nestled back into the skillet, with the skin above the liquid line to maintain its crispiness, along with fresh sprigs of thyme, and cooked in the oven until tender.
The taste and aroma of this dish will make you feel like you're eating dinner in a cozy French bistro. I like to serve it with mashed potatoes and a simple salad or sautéed green beans, and, of course, a glass of French wine.
Oh, and remember that bread you slathered with the soft garlic cloves? You'll also want to use it to soak up every drop of the flavorful sauce, so make sure you have plenty of it on hand.
Serves 6 to 8.
Serve this iconic French dish with a good-quality baguette, as you'll want the bread to slather the soft, sweet garlic cloves on, like butter, before using it to mop up the luscious sauce. From Meredith Deeds.
• 3 whole heads garlic, about 40 cloves
• 8 (7 to 8 oz.) bone-in chicken thighs, trimmed
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. olive oil
• 2 tbsp. all-purpose flour
• 1 c. dry white wine
• 3/4 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 4 sprigs fresh thyme
Directions
Preheat oven to 350 degrees.
Separate the cloves of garlic and drop them into a pot of boiling water for 2 minutes (1 or 2 minutes longer if the cloves are large). Drain the garlic, let cool for a few minutes and peel. Set aside.
Dry the chicken with paper towels. Season with salt and pepper on both sides.
Heat the oil in a 12-inch ovenproof skillet or sauté pan over medium-high heat. Working in 2 batches, place the chicken in the skillet, skin-side down, and cook until browned, about 6 to 8 minutes. Transfer to a plate, skin-side up. Repeat with remaining chicken. Do not clean the skillet.
Add the garlic to the same skillet with the drippings. Lower the heat to medium and cook for 3 to 6 minutes, turning often, until evenly browned. Add the flour and cook, stirring, for 1 minute. Whisk in the wine, broth and cream. Return to a boil and scrape the brown bits from the bottom of the pan. Add the thyme and the chicken back to skillet, nestling into the liquid, keeping the skin above the surface. Transfer the skillet to the oven and bake, uncovered, until the chicken is tender and cooked through (an instant-read thermometer inserted into the thickest part of the thighs should register 185 degrees), about 30 to 35 minutes. Remove the thyme sprigs and discard.
Spoon sauce and garlic into serving bowls and place chicken over the top. Serve hot with French bread, if desired.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.
Soba noodles in ginger broth and jerk chicken meatballs are satisfying swerves from the creamy casseroles and slow bakes of Thanksgiving.
Hello, fellow home cooks. Genevieve here, filling in for Emily in the post-Thanksgiving, pre-holidays quiet.
Are you still sandwiching, stewing and Hot Pocket-ing turkey? The leftovers that became effortless dinners for days are pretty much gone (and I truly cannot eat anything else with that roasted bird).
But it’s nice to be back in the kitchen, right? All you have to make now is a simple meal for yourself and maybe the others you normally feed. After Thanksgiving’s creamy richness and slow bakes, it’s refreshing to chase sharp, tangy, hot flavors in fast dishes.
These meals feel as bright as the sparkling lights strung everywhere and come together quickly enough to leave time for writing cards, sending gifts and baking all the cookies.
If you still need to finish off the last of your turkey, enjoy it with this soothing noodle soup from Yotam Ottolenghi. (I like it with poached eggs.) Ginger’s fragrant spiciness seasons the broth and adds texture to the slippery noodles in a shallot-panko breadcrumb topping. Yotam recommends doubling the crumbs to sprinkle on everything for the rest of the week. It’s a great move.
Yewande Komolafe brilliantly roasts fish — any type of fillet — over broccolini in a single skillet and punches up those subtle ingredients with a tangy, aromatic sauce. I bought tamarind purée, tart and a little fruity, from my local supermarket just to make this dish and now find endless uses for it.
Take a break from roasted poultry with these chicken meatballs from Millie Peartree. Garlicky and spiced with jerk seasoning, the baked meatballs end up coated with a sticky sweet and sour pineapple glaze. Freeze any leftovers for the busy holiday nights ahead.
It’s salad season in Hetty Lui McKinnon’s native Australia, but she created this hearty dish for chilly, late fall days. Honey accentuates the natural sweetness of roasted carrots, and a spiced tahini dressing brings heat and creaminess to chewy barley and crunchy almonds. This recipe makes a lot, and the leftovers are perfect for desk lunches. I pack a container with an extra handful of arugula and a fresh squeeze of lemon juice.
This dinner for two from Ali Slagle feels as special as a restaurant dish but comes together in one pan in half an hour. A splash of vinegar at the end gives the caramelized dates a more measured sweetness and balances the smoky char of the pork and kale. Serve it with crusty bread for swiping up the sauce.
Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
I never know which potatoes to use for what dishes (roast, boiled, mashed), and please include North American varieties such as russets and yukon gold.
Catherine, Portland, Oregon
Reigning supreme as the UK’s number-one vegetable (according to a YouGov survey and, well, common sense), potatoes can do no wrong – so long as you choose the right one for the job. “It is really important,” says David Taylor, chef director of Grace & Savour in Solihull. “If you’re doing a lamb hotpot, for example, the [wrong] potato could absorb all the liquid and collapse.” Recipes often stipulate “waxy” or “floury” potatoes, so it’s really worth clocking a few names.
To avoid calamity, Gelf Alderson, executive chef at River Cottage and author of Great Roasts, would “never use any [recipe] that doesn’t name the [type of] potato, because it could be anything.” As a general rule, he recommends a king edward or maris piper: “They’re pretty good year round, they don’t degrade particularly when stored, and they mash really well, roast really well, and make nice chips.” Essentially, “if you’re going to work with potatoes, these are the ones I’d go for”.
If you’re going to steam or boil potatoes to serve with a bit of butter, say, that’s when you want new, waxy varieties: “Maris peers, or charlottes,” Alderson says. Potato salads, meanwhile, call for “pink firs, jersey royals, or charlottes,” Taylor says. “And if you get a heritage variety, the flavour can be transformative”.
Catherine mentions yukon gold, which Taylor agrees is a “great all-rounder, with a lovely colour and a good structure”, and is best used for roasting, mashing or slicing to top a casserole. Carolus, a particular favourite of Taylor’s, meanwhile, is destined for potato bread: “You need the driest potato for that, so it goes powdery when you cook it. If you made a roast potato with them, the crunch would be phenomenal, because you need that flouriness to come out.” Floury russets and desirees would also fit the bill, desirees having both a waxy and floury texture (and another good all-rounder, Taylor says),
Right now is the season for “mashing things, roasting and dauphinoise”, Alderson says, and the last of these always tops his seven-year-old daughter’s wishlist. “We eat that as a centrepiece.” He uses maris pipers for this, because they “soak up the liquid really nicely, so you can get more cream in there, which only makes things better”.
Another option is Taylor’s take on pommes boulangère. “You’ll want a good all-rounder – Yukon goldor, again, maris piper. Slice them and a couple of onions, then cook the onions with a load of butter and garlic, then add a handful of thyme at the end.” Mix that through sliced potatoes, tip into a baking dish, pour over some stock and bake. “That’s if I’m in a rush – what would be really nice, though, is to layer potatoes, then parmesan and a little dusting of ginger,” says Taylor, who then repeats the layers twice more. “The cheese adds depth of flavour, while the ginger has a lovely warmth.” And we all need a bit of that right now.
Gordon Ramsay knows a thing or two about the restaurant business, that much is pretty clear.
He’s an authority on all things dining, with dozens of restaurants worldwide and seven Michelin stars, and according to him there’s one dish people should never order when it comes to eating out.
That dish? The soup of the day.
Speaking in a resurfaced interview with Town & Country, Ramsay said that restaurants can often reuse old produce and dress it up as a special.
Giving people a word of advice, Ramsay said: "Ask what yesterday’s soup du jour was before today’s special. It may be the case that it’s the soup du month."
So there you go – Ramsay knows best.
In the same interview, he also said that he often asks waiters and waitresses for guidance when ordering at new restaurants.
"It really depends on the restaurants, but servers tend to taste most of the dishes on the menu and can give you insight to what the chef has added or what locals love," he said.
"Being on the road, I’ve gotten a lot of great recommendations from servers."
It’s the first time that Ramsay’s been in the news since he was mercilessly mocked online after sharing the supposedly inspirational advice he received from his father-in-law.
The celebrity chef was talking about getting the money together for his first flat with partner Tana back in the day, when he asked her father, Chris Hutcheson, for a loan.
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Decatur, GA — Propel ATL Executive Director Rebecca Serna joined Decaturish for an episode of the Decatur Dish on Atlanta News First to discuss pedestrian safety in DeKalb County and the Atlanta area.
A recent report by Propel ATL found there were 38 pedestrian deaths in Atlanta in 2022, a 23 percent increase over the previous year.
The report said, “More than two-thirds of all Atlanta’s pedestrian fatalities (25 out of 38) occurred in predominantly Black neighborhoods, places with fewer features like sidewalks, crosswalks, and bike lanes that provide pedestrians basic safety.”
The group released the study on Thursday, Nov. 16. To read the full study, click here.
During the interview with Decaturish, Serna discussed the report and its conclusions. She also discussed ways to improve pedestrian safety in the Atlanta area.
Many Decatur residents are calling for safer streets following a series of high-profile incidents. There were four pedestrian crashes on Nov. 6, including a fatal one that claimed the life of a 16-year-old. The driver in that case is facing criminal charges. In September, a driver allegedly fled the scene after striking a school crossing guard. The guard received non-life-threatening injuries, and that driver is also facing criminal charges.
Calm Decatur on Nov. 19 observed a World Day of Remembrance for road traffic victims. That wasn’t the only pedestrian-related vigil held in the Decatur area over the weekend. Family and friends of Quanisha Ball gathered near the intersection of Scott Boulevard and Blackmon Drive on Friday, Nov. 17 for a candlelight vigil to commemorate the one-year anniversary of Ball’s death. That intersection is not in the city of Decatur, but the county commissioner representing the area — Michelle Long Spears said the Georgia Department of Transportation is planning to make improvements to this stretch of road.
To see previous Decatur Dish episodes, click here. Decatur Dish typically airs on Atlanta News First+ at 12:30 p.m. To watch the show live, click here. You can also watch the show on the Atlanta News First app. For more information about the app, click here. Please note: there will be no show on Nov. 28 due to a scheduling conflict.
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And what to reach for instead
Getty Images / Abby Mercer
Thanks to its gentle grease-and-grime fighting powers, dish soap is one of the most versatile cleaning tools around. From degreasing filmy cabinets to fighting tough laundry stains, this sink-side hero can be a useful helper even outside the kitchen.
But is there anything you can’t clean with this kitchen essential? We tapped a few cleaning experts to find out. Here’s where you should steer clear next time you’re using dish soap to clean.
If you spill something on a wood table, definitely don’t reach for the dish soap when it’s time to clean up. “Dish soap can strip away the natural oils and finishes that protect furniture,” says Muffetta Krueger, owner of Muffetta’s Domestic Assistants. “This can lead to dryness, discoloration, and potential long-term damage to the wood.”
Instead of soap, use a dedicated wood cleaner or simply a damp microfiber cloth. In either case, be sure to thoroughly dry the surface afterward to prevent excess moisture from damaging the wood.
Dish soap can easily break down the seasoning on cast iron, which is crucial for its non-stick properties, says Krueger. Cleaning cast iron with soap may also cause it to rust.
Rather than scrubbing your cast iron cookware with soap and water like you would other dishes, use hot water and a cast iron scrubber. If any tough spots linger, add a bit of table salt to the affected area and rub it out with a dry paper towel.
Be sure to dry the cast iron fully after cleaning, because it can rust if left wet. You can also stick it in the oven (set to 200 F) or put it on a burner over medium heat until it’s totally dry.
9 Surprising Things You Should Be Cleaning With Dishwasher Tablets
Natural stone counters, such as marble or granite, don’t always get along with dish soap. Why? According to Prerna Jain, owner of Ministry of Cleaning, some dish soaps contain acidic ingredients that could damage the surface of your natural stone. That’s why it’s also a good idea to avoid other acidic cleaners, such as vinegar and lemon, on natural stone.
A safer bet, Jain says, is a dedicated pH-neutral marble or granite cleaner. You can also use a microfiber cloth with some warm water, or a few drops of very gentle, non-acidic dish soap such as Dawn mixed with water.
Jain says dish soap can also be too abrasive for delicate glass, and it can leave behind a difficult-to-remove soapy residue. Go the safer route and use a mild vinegar and warm water solution to rinse and gently wipe your special glassware and dishes.
Dish soap sometimes contains chemicals that can tarnish or corrode brass and copper, which is why Krueger says it’s advisable to use cleaners that are specifically designed for these metals.
“In general, dish soap is formulated for cutting through grease and food residues on dishes, but its composition may not be suitable for all surfaces and materials,” says Kreuger. “It's important to read labels, use appropriate cleaners for specific items, and, when in doubt, consult with professionals or refer to manufacturer guidelines for cleaning instructions.”
Read Next: The 5 Places In Your Kitchen You Should Be Cleaning With Vinegar (But Aren't)
Read the original article on The Spruce Eats.
Charlie Ergen is in the process of – in effect – merging Dish Network with sister business EchoStar in a strategy to tap into EchoStar’s cash war chest and in order to further build out Dish’s near-national 5G cellular spectrum in the US. The problem, according to analysts at MoffettNathanson, is that the moves might not be enough to avoid bankruptcy.
MoffettNathanson (MN), in a note to clients earlier in November was blunt, saying that there was an “overwhelming probability” that Dish & Co will enter bankruptcy some time in the next few years.
Dish & Co must continue investing in spectrum acquisition and has until April 1st 2024 to fund a purchase of more spectrum (800 MHz) from T-Mobile. Dish has already paid $100 million as a down-payment but needs to find $3.5 billion to pay T-Mobile to close the agreement.
Analysts from New Street Research (NSR) in a note on November 22nd, says that if Dish & Co can fund the spectrum purchase then the company’s overall spectrum could be worth conservatively $57 billion and as high as $91 billion if sold after 2026.
NSR has compared and contrasted the sums paid by various spectrum buyers over the past year. NSR reports that the core book value of Dish’s spectrum portfolio is worth about $29 billion, but adds that almost every slice of spectrum has increased in value since its acquisition.
“If we revalue just the portion of AWS-4 that is part of Band 66, the 600 MHz and 3.45 GHz based on appropriate precedents, we arrive at a market value of $57 billion. If we revalue all bands, we get to $90 billion+,” says NSR analyst Jonathan Chaplin.
The report adds that different locations naturally affect the potential value of Dish & Co’s spectrum assets. A chunk of bandwidth in the middle of nowhere clearly is worth much less than something serving Manhattan.
But Dish & Co is far from bankrupt just yet. EchoStar is sitting on cash (and cash equivalents) of $2 billion as at September 30th 2023, up from $1.9 billion three months earlier and $1.7 billion as at March 30th. EchoStar is making gross profits of a steady $260 million – $280 million every quarter.
Ergen is somewhat of a master of wholly leveraging and exploiting company assets. Few doubt he has his eyes on a longer-term positive outcome from his Dish plus EchoStar merger, and that vision does not include bankruptcy.
Turkey isn't a Thanksgiving dish on Taiwan: it's a common topping over rice. Turkey became big in Taiwan, which has a lot to do with the U.S.
ARI SHAPIRO, HOST:
Today turkey will be at the center of many Thanksgiving day tables here in the U.S. In Taiwan, the bird has also become a popular dish, though it's cooked a little differently. NPR's Emily Feng gave it a try.
(SOUNDBITE OF TURKEYS GOBBLING)
EMILY FENG, BYLINE: Yang Bianhua has been working around turkeys for his entire life. His father first began raising them in the 1970s in Taiwan's Chiayi County. The males have these bright blue heads and fleshy snoods - yes, they're called snoods - that droop from their beaks.
Wow.
YANG BIANHUA: (Non-English language spoken).
FENG: And, Mr. Yang explains, the longest snoods denote the alpha males.
(SOUNDBITE OF TURKEYS GOBBLING)
YANG: (Imitating turkey gobble).
FENG: Turkeys are native to North America, but they've been on Taiwan since the 17th century, brought over by the Dutch, who briefly colonized the island. But turkeys didn't take off in Taiwan until the 20th century as living standards improved. Turkey was even once a source of tension with the U.S. Yan Gaojin, the chair of Taiwan's ROC Turkey Raising Association, an industry group for breeders, explains.
YAN GAOJIN: (Through interpreter) Because of a U.S.-Taiwan trade agreement in the 1970s, Taiwan once opened its market to American turkey meat, which had a big impact on local farmers.
FENG: Local farmers protested. U.S. turkey meat imports stopped. But American white-feather turkeys are still the dominant breed on the island. How they're raised and prepped is thoroughly Taiwanese, though, per Mr. Yang. He professionally roasts turkeys for local clients.
YANG: (Through interpreter) I roast the turkeys like Chinese roast duck. In the U.S., you bake a turkey in an oven on a tray. I hang my turkeys inside the oven so they heat evenly.
FENG: And he says he will only use Taiwan-raised turkeys, which he says have firmer flesh and smell better.
UNIDENTIFIED PERSON #1: (Non-English language spoken).
FENG: Mr. Yang's turkey is an exception, though. Most Turkey in Taiwan is not roasted whole. It's most commonly consumed chopped up into succulent morsels and scattered across chewy, short-grained rice. The dish is called Chiayi turkey rice. It's inspired by a similar popular dish with pork.
LIU ZHONGYUAN: (Non-English language spoken).
FENG: I met turkey rice maestro Liu Zhongyuan to learn more at his restaurant, Liu Li Zhang, a shop his father began more than 50 years ago. The dish has become a classic in Taiwan, and Mr. Liu says turkey is much healthier for you than pork.
LIU: (Non-English language spoken).
FENG: He says he goes to the hospital every month, then comes back with a clean bill of health each time.
LIU: (Non-English language spoken).
FENG: And, he says, Americans have been cooking turkey wrong this entire time.
LIU: (Non-English language spoken).
FENG: Turkey should not be baked, he emphasizes. It must be slowly boiled or steamed to lock in the juices. Roasting a bird can make its meat really dry, he says. His turkey is chewy and moist. Mr. Liu swears by using only the flesh of male turkeys. He claims it's got a better texture and is less fatty. It's then drizzled with soy sauce and rendered turkey fat, and at Mr. Liu's restaurant, it's also topped with crispy fried shallots and pickles. The combination totally works, and I wasn't the only one who thought so.
UNIDENTIFIED PERSON #2: (Non-English language spoken).
FENG: Those are my parents. They happened to be visiting Taiwan for the first time ever, and they loved it - so much so that Chiayi turkey rice might be what we're having for our Thanksgiving dinner, too. Emily Feng, NPR News, Chiayi, Taiwan.
(SOUNDBITE OF EEVEE'S "SAKURA")
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Comfort foods like fish and chips in the U.K. are often cheap dishes with humble origins. But economic headwinds are putting the squeeze on owners of fish and chip shops.
SCOTT DETROW, HOST:
Who doesn't have a favorite comfort food? Maybe yours is chicken soup or mac and cheese or pepperoni pizza. Our comfort foods are often cheap dishes with humble origins, but what happens when our staple foods become luxuries? Our colleagues Paddy Hirsch and Adrian Ma over at The Indicator From Planet Money take a look at fish and chips in the U.K.
PADDY HIRSCH, BYLINE: By any measure, fish and chips are an integral part of the British culinary landscape. Twenty-two percent of Brits visit a fish and chip shop every week, and Brits spend roughly $1.5 billion on fish and chips every year.
ADRIAN MA, BYLINE: And there are more than 10,000 fish and chip shops in the U.K. The vast majority are independently owned, and most are these takeout joints where you just kind of take your meal out wrapped up in paper.
HIRSCH: And they often have these cute names like the Friar Tuck or the Oh My Cod or, in the case of the one around the corner from my mum's house in Bournemouth, Chips Ahoy. Perry Godfrey is the owner.
PERRY GODFREY: The shop's been a fish and chip shop for nearly 70 years now. When I took over, it was very rundown. And we built it up in the last 22 years, and thankfully, we're very successful. And we keep going from day to day and keep improving hopefully.
MA: Hopefully. Perry says the fish and chip business is coming under some intense pressure right now.
GODFREY: Economy at the moment - the prices have ramped up. Oil - just to open up per day, it costs me 50 pound just in oil. Fish has doubled in the last - over the last five, six years. Energy, of course, we know all about energy. Packaging is another cost.
MA: Yeah, and there are a lot of factors to point a finger at here. There's the war in Ukraine, which drove up the cost of vegetable oil and also the fuel to heat that oil. And the U.K. government has also raised interest rates, which has translated into higher rents and more expensive loans. In some shops, the price on the menu board has risen to eye-popping levels, even as much as 20 bucks a head.
HIRSCH: And that's for a meal that's traditionally been a staple of the British diet eaten by people on low incomes.
DUNCAN WELDON: If you go back 25, 30 years, you know, fish and chips were very, very cheap.
HIRSCH: Yeah. This is Duncan Weldon. He's the Britain economics writer at the Economist newspaper.
WELDON: If you compare the cost of fish and chips to something like the cheapest meals at a branch of McDonald's, they were very, very comparable in price 20 years ago. Whereas now you're saying you're spending 2 1/2, three times as much on buying your lunch at a fish and chip shop than compared to a McDonald's. You know, that takes it from being a staple to being essentially a luxury item.
HIRSCH: This story of a staple becoming a luxury is not a new one. It happened to oysters in New York in the 1800s, to sushi in Japan, to caviar, brisket. lobster.
MA: Paddy, just named, like, all the delicious foods. What's going on here?
HIRSCH: I'm just trying to make the point here that economics often drives long-term changes in diet and taste, and that, right now, the U.K. is going through a big change with this staple - fish and chips.
MA: Now, before people go out and start, like, panic buying fried fish and chips, this does not mean that the fish and chip shops are going to disappear, like, overnight altogether.
HIRSCH: No, no. The dish is still hugely popular in the U.K., and the restaurants are kind of part of the fabric of the community in a way that fast food chain joints are absolutely not. In Bournemouth, Perry Godfrey says the customers who visit his fish and chip shop certainly see things that way.
MA: Adrian Ma.
HIRSCH: Paddy Hirsch, NPR News.
Copyright © 2023 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.
NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR’s programming is the audio record.
Thanksgiving is a day to cherish those you love the most, and to stuff your face with some delicious holiday specials.The Pillsbury company has released analytics which uncovered each state's favorite Thanksgiving dish.According to Pillsbury, Ohio is healthier than most as the apple-walnut salad takes the crown. It is surprising considering two out of the three neighboring states' favorite meal is the old-fashion Turkey.Kentucky enjoys a nice beer and rosemary roasted turkey while Indiana enjoys a classic stuffed turkey with gravy.In total, Pillsbury reports that the United States leans on desert as their favorite festive dish.
Thanksgiving is a day to cherish those you love the most, and to stuff your face with some delicious holiday specials.
The Pillsbury company has released analytics which uncovered each state's favorite Thanksgiving dish.
According to Pillsbury, Ohio is healthier than most as the apple-walnut salad takes the crown. It is surprising considering two out of the three neighboring states' favorite meal is the old-fashion Turkey.
Kentucky enjoys a nice beer and rosemary roasted turkey while Indiana enjoys a classic stuffed turkey with gravy.
In total, Pillsbury reports that the United States leans on desert as their favorite festive dish.
Today is Thanksgiving in the United States, a day the NBA takes off. We’ve already opened the “What are you thankful for?” thread for your reflections on all the things surrounding the team that evoke gratitude. But hold up. We’re not done yet.
Thanksgiving isn’t just an attitude. Plenty of customs and traditions accompany the day. Most notably in most of our lives, the Thanksgiving feast. Everyone knows the classic items served on this day, though opinions vary on their relative deliciousness. This is also true, by the way, of the Trail Blazers.
That opens the door for a fun little exercise. Take any Portland player, coach, even the GM. (Prominent public figures only. If you’re salty with your season ticket representative, don’t name drop them here. Stick to the guys making millions of dollars.) What traditional Thanksgiving food would you associate that Trail Blazer with and why? Bonus points if you can do multiple players or spell out the whole dang meal.
Do have a wee bit of boundaries. Please don’t say inappropriate or gross things, or absolutely destroy any of our beloved Trail Blazers figures. But there’s room for creativity and humor while not crossing the line, so if such occurs to you, go for it!
What Thanksgiving delicacies would the Trail Blazers be? The comment section is open for you now. Happy Holidays to all!
PITTSBURGH (KDKA) -- In a special edition of Talk Pittsburgh, we asked our KDKA-TV family for leftover recipes, fun dishes you can make through the holidays and family traditions.
Here are some of their recipes below.
Gobs
Mix all ingredients. Drop by spoon on greased cookie sheet. Bake 12-15 minutes at 350 degrees.
Icing
With electric mixer, mix all ingredients except the milk, then slowly add milk little by little while continuing to mix.
When cookies are cool, fill with icing and sandwich 2 halves together
Click here for the recipe.
For the rim of the glass:
Combine in a shaker with ice:
Shake and pour
Top with a dollop of Cool Whip
Preparation
The beautiful thing about this recipe is that it consists of all your Thanksgiving favorites and can incorporate all your own family traditional dishes. There is no right or wrong way to make it and each one can be unique and different. I will tell you how I make my traditional one here.
You can make your own pie crust or you can buy a deep dish one from the frozen section of your local grocery store. I start with a base layer of ham evenly spread on the bottom, then I add my turkey. Next, I layer in the green beans and stuffing. I add the corn next to fill in the cracks and then on top, I heap the mashed potatoes. Sometimes I leave the mashed potatoes as the tip and let them get nice and crispy when baked but most often I add a top crust. The top I get is sold near the croissants usually but it is a rolled-up pie crust that usually comes in a 2 pack. I spread that across the top and make 4 slits for ventilation. I then freeze them for a rainy day when I don't feel like cooking and we crave comfort food. I always serve with cranberry relish and a drizzle of gravy. Enjoy!
Modifiers
If your family enjoys sweet potatoes they make a great savory sweet moment.
You can also add the relish into pie as well, I would do this after the turkey, then you dont have to worry about having it on the side when you serve after freezing it for a while.
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Fact: Some foods are just better when they're crispy and crunchy. Sadly, achieving and preserving that coveted crispiness can be challenging, especially when preparing or reheating fried delights for a party.
Fear not! We've cracked the code on keeping your fried favorites flawlessly crisp, even when transporting them for a party. Using our foolproof tricks, you can elevate your party platters this year with irresistible, crispy bites that never succumb to sogginess.
From embracing a wire rack to allow proper airflow to mastering the art of reheating to being strategic with your saucing, these expert tips will have you wowing your guests with an array of tasty dishes boasting a satisfying crunch they'll remember long after the party's over.
Watch the video above to learn the best tips for keeping fried food crispy for parties.
Party tips: How to keep food warm for a party
Microwave 101: How to microwave food properly
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Reviewed helps you find the best stuff and get the most out of what you already own. Our team of kitchen and cooking experts are always testing new kitchen tools, appliances and more so you can shop for the best of the best.
While some think Thanksgiving dinner would not be complete without turkey, true fans of side dishes know that stuffing is the clear holiday staple.
People of course love the various versions of potatoes or perfectly glazed and roasted vegetables, but something about the craggly, crunchy, moist, herbacious, nutty and sometimes sweet and savory blend of toasted bread, veggies and herbs is unmistakably made for Thanksgiving.
Whether you call it stuffing or dressing, eat it roasted inside the turkey or prefer to have it in a casserole dish to bake on its own, check out the handful of delicious renditions and full recipes below.
Gaby Dalkin's wild mushroom stuffing is a Thanksgiving staple for the California chef.
Matt Armendariz, What's Gaby Cooking
This wild mushroom stuffing is "What's Gaby Cooking" creator Gaby Dalkin's favorite part of the Thanksgiving meal. And for good reason.
Check out the recipe here that combines dried country loaf French bread with a whole pound of mushrooms and plenty of aromatic herbs. Plus, Dalkin shares plenty of additional tips to tackle the recipe like a pro.
Wild rice stuffing is a great option to make it gluten-free.
Aysegul Sanford, Foolproof Living
Food content creator Aysegul Sanford of Foolproof Living, shared this gluten-free holiday side dish option she said "is guaranteed to impress."
"Flavored with apples, sage, dried cranberries and pecans, this wild rice stuffing can be served as a true stuffing, a dressing or baked as a casserole dish," she explained. "It's made with a wild rice blend and it's the perfect gluten-free rice dressing for turkey."
Sohla El-Waylly's Taco Bell-inspired stuffing.
Julia Gartland
Sohla El-Waylly created this stuffing for all the Taco Bell lovers out there.
"Cornbread and ground turkey (or beef, pork, or even crumbled tofu) is showered in my patented Bell seasoning blend. The stuffing is baked until browned and served with all the fixins: sour cream, shredded lettuce, out-of-season diced tomatoes, and of course, cold shredded cheese. You can make a meal out of just this dish, or show it off at Thanksgiving," she wrote with the recipe.
Ingredients
2 teaspoons cumin seeds
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons Ancho chile powder (or another mild, smoky chile powder, such as chipotle)
2 pounds cornbread, cut into 1 to 1 ½-inch pieces (about 8 cups)
3 tablespoons neutral oil (such as sunflower or grapeseed), divided
1 1/2 teaspoons kosher salt, divided, plus more to taste
1 pound ground turkey, pork, or beef
3 to 4 cups chicken broth, divided
1 medium yellow onion, chopped
4 garlic cloves, chopped
3 tablespoons tomato paste
8 ounces (about 2 cups) coarsely grated cheddar cheese, divided
Diced tomato, to serve
Shredded iceberg lettuce, to serve
Sour cream, to serve
Directions
Heat oven to 325 degrees. In a small skillet over medium-high heat, toast the cumin and oregano until fragrant, about 1 minute. In a spice grinder, blitz the cumin and oregano until fine. In a small bowl, combine with the paprika and chile powder.
Spread the cornbread onto a sheet pan, drizzle with 1 tablespoon of oil, and toss to combine. Sprinkle with half of the spice blend, half teaspoon kosher salt, and toss to evenly coat. Taste and add more salt if needed.
Bake, tossing once midway through, until toasty and crisp, 35 to 45 minutes. Once the cornbread is out of the oven, increase oven temperature to 375 degrees.
Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil until it shimmers. Add the ground turkey, breaking into crumbles with a potato masher or whisk. Season with the remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Add ½ cup of chicken broth and use a wooden spoon to scrape up all the browned bits. Scrape the mixture and all the liquid into a large heatproof bowl and set aside.
Return the skillet to medium-high heat, add the remaining 1 tablespoon oil, and heat until it shimmers. Add onion, garlic, tomato paste, remaining spice mixture, and a big pinch of salt. Cook, stirring frequently, until the onion and garlic have wilted and the tomato paste looks darkened and sticks to the bottom of the skillet, about 5 minutes. Add half a cup of chicken broth and scrape the brown bits off the bottom of the pan. Simmer until reduced, thickened, and the fat starts to sizzle in the pan, about 5 minutes. Scrape this mixture into the bowl with the turkey.
Add the croutons to the bowl and mix well but gently to combine. Add enough broth to make the bread moist but not soggy (you may not need it all) and half of the cheddar cheese. Toss to combine, taste the mixture, and add more salt if needed. Transfer the mixture to a 3- to 4-quart casserole dish.
Bake until steamy and brown, 35 to 40 minutes.
Serve hot with diced tomato, shredded lettuce, sour cream, and the remaining shredded cheese alongside (like a taco bar!).
Food writer, cookbook author and New York Times columnist Melissa Clark shared her classic recipe featured in the Sidesgiving collection of New York Times Cooking.
The eggy brioche bread and roasted chestnuts get seasoned with celery, onion and sage, and a touch of diced fennel to add both sweetness and depth.
Clark's version can be stuffed in a turkey, but she said "it’s even better baked separately in a shallow casserole dish, so the top can get nice and crisp." Check out the full recipe here.
Chef Mark Steuer from Funkenhausen in Chicago shares his German-inspired stuffing.
Jenny Huang
This twist on traditional stuffing from Funkenhausen Chef Mark Steuer in Chicago draws on his German heritage to reimagine his fondest meals and memories.
"The hearty casserole gets its satisfying chew from day-old soft pretzels. While excellent baked until crispy in a skillet or roasting pan, it also makes a fine stuffing for poultry or pork," he said. "If using as a stuffing for whole birds, I recommend adding the mixture to the cavity immediately before roasting."
Serves: 4
Time: 1 hour, 50 minutes
Ingredients
10 cups (1 lb. 12 oz.) day-old soft pretzels, cut in 1-in. pieces
2 tablespoons unsalted butter, plus more for greasing
1 cup (5 oz.) carrots, finely chopped
1 cup (4¾ oz.) celery, finely chopped
1 cup (5½ oz.) onions, finely chopped
Kosher salt
2 medium garlic cloves, minced (2 tsp.)
1/2 teaspoon poultry seasoning
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1 lb. bratwurst or other mild sausage, casings removed
2 large eggs, lightly beaten
1 cup chicken stock
One 11-oz. can condensed cream of celery soup
Directions
Preheat an oven to 350 degrees. Spread the pretzels out in a single layer on two large baking sheets, then transfer to the oven and toast until the pretzel pieces are until just lightly golden and crispy, 15-17 minutes. Transfer the pretzel pieces to a large bowl and set aside to cool to room temperature.
In a large skillet over medium heat, melt the butter. When the foam begins to subside, add the carrots, celery, onions, season lightly with koshers salt, and cook, stirring frequently, until the vegetables are tender, 12-14 minutes. Add the garlic and poultry seasoning and continue cooking until fragrant, 2-3 minutes more. Stir in the sage, thyme, parsley and black pepper, remove from heat, then scrape the mixture into the bowl with the pretzel pieces.
Wipe out the skillet and return it to medium heat. Add the sausage and cook, stirring frequently and breaking the meat apart with a wooden spoon until it is cooked through, 10-12 minutes. Transfer the sausage and any drippings to the pretzel mixture. Stir gently to combine, then add the eggs, chicken stock and cream of celery soup. Use a silicone spatula to fold the mixture together.
Butter a 12-inch cast iron skillet or roasting pan, then transfer the stuffing into it, pressing down gently with a spatula. Cover with aluminum foil, transfer to the oven and bake until heated through, about 30 minutes. Uncover and continue baking until golden brown and slightly crispy on the edges, 20-30 minutes more.
Kelly McCarthy and her mom Lori McCarthy both prepared a family stuffing recipe for Thanksgiving from across the country.
Katherine McCall, Dan McCarthy
During the pandemic I recreated my mom's stuffing from across the country, a tradition I will practice again this year thanks to this full recipe. Not only is it delicious and easy to prep the filling a day ahead, it makes for the perfect leftover base or to add some moisture to a post-turkey day sandwich.
This story was originally published on Nov. 20, 2021.
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