Lan Chi Chili Paste with Garlic. We tell how to get it in top post #4.
It’s time to report the most popular recipe and non-recipe posts on Burnt My Fingers, measured by the number of clicks over the past twelve months. However, this year we have an unusual situation because of the COVID-19 pandemic. Our readership more than doubled during the early months when everything was moving online. As things improved, many of these new readers peeled off toward better climes.
We appreciate their time on Burnt My Fingers and wish them well, but it doesn’t seem right to include them our annual top posts reports. So we are making a one-time exception and downgrading a couple of posts that were popular in the pandemic months, less so with our current readers.
- The Halal Guys white sauce mystery… SOLVED! This post has been at the top of our list ever since it was published in 2018. People seem to want to cut to the chase rather than reading this post which is about all the shenanigans leading up to our discovery. If you want to make your own version of the Greek-style white sauce served at the popular food stands and now strip mall franchises, dig in.
- Best mayonnaise taste test: Hellman’s vs Duke’s vs Kewpie. This post wasn’t published till we were four months into 2021, so it’s impressive that it vaulted into the #2 position. As with the white sauce post, be sure to read the comments. Some folks think we have it exactly right, while others say we’re full of hooey.
- The sauce that made Mr. Durkee famous. An ancient post (from 2010) that keeps ‘em coming year after year. Truth to tell, we only think about Durkee’s Famous Sauce at Thanksgiving turkey time, but there are a lot of folks out there who think differently. We had to revise it because the company that makes Durkee’s lost interest in the product and took down a lot of the links we’d originally provided. Our readers certainly have a different impression.
- Lan Chi Chili Paste with Garlic. A newcomer in our top five! Lan Chi is our preferred chili sauce for generic applications such as Chinese takeout, and it’s all but disappeared from grocery shelves for reasons explained in the post. We tell you how to get it, and a lot of folks seem to appreciate this.
- The truth about Amish buffets. A post from a few years back that has climbed in popularity during the Pandemic, maybe because readers like to dream about the good old days where you could fill your plate at all-you-can-eat buffets. If that appeals to you, this post might be of interest though the tips it provides are not currently applicable.
Who got cut to make room for these guys (at the #4 and #5 positions)? Test driving the Misen nonstick skillet describes an early user’s experience which is now obsolete a few product turns down the road. And The cure for watery steak solves a problem we didn’t realize we had. Perhaps our newer readers were cooking steaks at home last winter, then went back to their favorite steakhouses when quarantines were eased.
Next: the top five recipe posts of 2021.
Watery steak? In pursuit of the elusive chuckeye I will sometimes freeze my finds.
I dry them when thawed. Paper towels or overnight on a rack in the ‘fridge.
These econo steaks I freeze. A more deluxe cut I’d to do fresh.
You are doing it right. As far as I can tell, one of the two causes of watery steak is a piece of meat which is not dried off before it hits the grill or pan. The other being a steak that is served without resting after it goes off the heat.