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!

well made fried calamari is a thing of absolute beauty

That fish looked delicious! I'd love to see a segment showing ways to make a similar fish sandwich using an air fryer.

Made the fish sandwiches last night and they were excellent. I will definitely be making this recipe again. Thanks so much!

Yum - fried calamari in three minutes! Makin' THAT! ❤

Two of my favorite chefs and my friend Pete loves them!!

" 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" 😂🤣😆😅🎣🐟😋

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.

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).

Thx for more excellent content! 💚 Bridget and Julia!!

Weird that Dan didn't give us the name of the product for gelling oil waste.

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!

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'm loving these head to head tastings with both Julia and Bridget

Love this episode esp of Julia and Bridgette lol. Julia has the BEST laugh ❤️.

Wow is alls I can s say, simple easy and delicious 👌

I like Grolsch lager for my beer batter. The flavor is a bit more assertive, and my friends and I like it.

I want to try the fish coating on the calamari. I can only picture it as wonderful.

It does look good

What did Dan put in the oil to solidify it? 🥰

I'm making that fish sandwich ! Yummy

Hey, Dan-what's the NAME of the "product that solidifies the oil"???

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!

"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."

A dash of dill in the sauce

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.

What ingredient are you adding to the oil to make it solidify?

Dutch oven w/ headroom? I can arrange that.

Well done folks... great job

There was a time when I would eat this regularly but now have to cut back on my deep fried food.

I like that I can watch these episodes here on KZfaq 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 😂

Everything is not about (Sarcasm) GLORIOUS New England.

How do you store used oil?

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 use both sweet and dill relish. I wonder if the test kitchen tried that?

Haddock is the best. I would like to hop on a plane and join you.

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.

Is that the king of beers?

Worcestershire is pronounced "Lea and Perrins"

RI has the best food in the country.

Pepper-mill shootout that doesn't include the one from IKEA? It's the best! :)

I fully understand Julia's issue withe Worcestershire Sauce. It took me a long time to correctly pronounce Worcester, MA.

I’d eat that fish sandwich (and drink that beer!) if it were in front of me right now.

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.

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.

Can you replace the ap flour with gluten free? Or do you have an other suggestion for a replacement? Thank you. I love you all. Been watching since the first season.

love Dan making me feel a little icky for the first time.

What was the product to make the oleo-gel?

I don't understand why she does not add onion and or garlic powder??? HUmmm!!

What is the name of the product that solidifies the oil?

WOST- TA - SHIRE 😃

watching ATK while making an ATK recipe (Crispy Rice Cereal Treats) :P

The last guy sounds like he's saying MELT but apparently he means MILK.

WOOSTER -SURE

Was Bridget having a bad day? :)😂

A gluten-free recipe for the dish would be helpful.

wur chester shire

Did anyone catch the NAME of the product Dan talked about that turns oil into a gelatin?

Instead of beer, could you do a mixture of carbonated water, vodka, and malt powder?

You're both wrong. That British condiment is properly pronounced "WUHster."

Alam

😋👍🏻

Would Pollock be too flakey for a fish sandwich?

It is pronounced Worst Sister sauce. The calamari is my next project.

ATK!

No hype and opining, just facts!

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

What ther heck did he put in the oil to solidify? Way to go not telling us what it is!

Wish they’d lose a couple buttons

What was the point of Dan's segment if he wasn't going to tell us the name of the product???

so... its reversed now... individual first then full episode now?

I lost count of many times did that guy say the word calamari.

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

I was wrong. Sorry!

It's pronounced watch-yo-sista sauce

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.

$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.

For the calamari, where do I buy "melk?" 😛

These jokes give me a haddock.

I just pour used oil down the drain 🙃

Calamari seems too chewy to me.

What happened to the nerdy guy with glasses? He was my favorite when I used to what this with my mom years ago.

Worstwordever sauce

I Disagree, Walleyes only