Sushi Rolls with Taichi Kitamura

 

 

“Rollin’ with your homies takes on a totally new meaning with the help of Taichi Kitamura, executive chef at one of our favorite Seattle sushi destinations, Sushi Kappo Tamura. Taichi walks us through the steps of making three different types of maki: futomaki, uramaki, and hosomaki. All of them are easy and fun to make, with endless opportunities for creativity, and they’ll wow your raw-fish-loving friends any day of the week.

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Lorighittas with Jason Stoneburner

 

“Let’s play a game. Close your eyes and imagine the perfect plate of pasta. Homemade noodles rolled with loving hands, boiled to perfection in heavily salted water, and marked by all the right nooks and crannies for holding a flavorful sauce. Perhaps it’s a thick tomato ragù or a medley of seafood with garlic and white wine—maybe it’s a pesto made from the delightfully salty-sweet duo of marjoram and olives. Imagine that pasta still warm from the stove, topped with a mound of grated cheese and fragrant as all get-out. Are you hungry yet? Here’s the good news: this pasta actually exists. The pasta of your dreams—the one you’ve been drooling over in your sleep—is lorighittas.

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Sous Vide Pork Chop

 

 

A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. Complicating matters: that already-alluded-to “other white meat” campaign. Thanks to the effort to market pork as a competitor to chicken, once-fatty chops are now often a whole lot leaner and thus dry out quickly at high oven temperatures.

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Crispy Chicken Thighs Made Simple with Sous Vide

 

 

If you are old enough to remember a world without the internet, you may also have enjoyed a childhood in which the chicken nuggets at a certain ubiquitous fast-food chain were consumed largely without question. Remember those golden bird bites—crispy on the outside, tender on the inside, magnificent when doused with spicy mustard sauce?

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Tender, Flaky Salmon Filets with Sous Vide

 

 

Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, salmon works well in many different dishes, and even in the Pacific Northwest—where it is considered everyday eating—a lovingly prepared salmon filet always feels like something special.

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Sous Vide Staples: Chicken Breast

 

 

It’s not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a seemingly simple preparation. The truth is, it’s actually quite a challenge to prepare a chicken breast that’s cooked through but still juicy and encased in a crispy, golden skin, and there’s plenty of seemingly fancier fare that’s far easier to get right.

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Choosing Oysters

 

 

One day, a very long old time ago, a precocious prehistoric person smashed open an oyster shell and slurped up its slippery meat. And just like that, an age-spanning love affair was born. We humans can’t get enough of these delicately flavored sea creatures, and it’s always been that way. Oyster farming dates back to the ancient Greeks and Romans, after all. And to this day, a plate of ice-packed freshies—washed down with some carefully paired Champagne—starts off many a celebration; it’s an edible signal that the occasion is an important one and thus calls for the greatest consumable combo on the planet.

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Shucking Oysters

 

 

Marco Pinchot of Taylor Shellfish Farms has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way.

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