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I agree, Damon did a great job with the review.

I like Umami Burger, but their namesake burger is not my favorite item from their menu. I get what they were going for with all of the umami elements, but as a burger concept, it fell short for me - both times I tried it.

I prefer their "Manly Burger" with beer-cheddar cheese, lardons, and smoked salt onion strings. And, I am still missing their Pork Belly Burger. I hope they bring that one back soon.

Did you find their condiments to be a bit weird? Their ketchup they serve with their fries tastes like weak BBQ sauce mixed with grape jelly, and instead of mayo they have the garliciest aioli I have ever tasted. I like mayo with my fries, so neither of those worked for me. I do like their fries, though.

If the folks from Umami Burger are reading this... please add an unsweetened iced tea to your menu, or at least more water options. Thank you!

I don't know how your fryer works, but perhaps pre-heating it for a longer period of time will help to get the oil to a point that is hot enough when you start. If the oil is at 380, that should be fine. Check to see if it will get warmer than that with time.

The bird must be lowered VERY slowly into the oil. Longer cooking won't make a difference as far as crisping goes. The oil needs to be at the right temp and remain hot enough to crisp the skin.

@mongoose' used oil suggestion makes sense. If you don't have used oil, you could probably sweet talk a few cups from any restaurant with a deep fryer.

Have a great holiday. Let us know how it goes.

Oh my gosh, thank you!!
I LOVE quince liquours. Can't wait to make this!

Oh, Ree! You are just the cutest! And, such a doll in person too! :)

Thank you, Adam, for sharing this cute little piece. I hope Ree does more of the same everywhere she goes. So sweet!

Hopefully other authors will feel free to mimic the gesture. I sure wouldn't mind.

The secrets to my chili depend on what kind of chili I am making, but it almost always involves a really good hunk of beef (think tri tip) cut into 2"x1"x1/2" slices.

I'm a proponent beans in chili. Especially, really good beans like the Rancho Gordo Pinquitos I use in my Chili Con Carne recipe. Tomatoes are less essential - depending.

Some other ingredients I use in my various chilis to give them oomph are:

Red Wine
Cheese - usually Cheddar or Jack
1/2 ground pork, 1/2 ground chuck
1/2 red, 1/2 yellow onions
Plenty of Garlic
Fresh Chili Peppers
Dried Chili Peppers
Really good chili powder, oregano and cumin.

I am not a big fan of chicken chili. But, that's just me.

So, for the record, I have never met or corresponded with Damon Gambuto (but, I would love to!). Also, for the record, I had Baby Blues delivered a few weeks ago, and had an extra-ordinary experience - story to follow.

To all the folks who are upset that Damon did not review the BBQ at Baby Blues, from what I can tell Damon Gambuto is a Los Angeles based burger correspondent, and he is great at what he does. Sometimes BBQ joints can offer up a good burger. In fact, Damon recently reviewed three burgers at Zeke's Smokehouse, which is directly across the street from Baby Blues. It is a great write up, and you can search for it on this site.

I went to Zeke's Smokehouse last night based on Damon's review and I loved it, and commented earlier today on that piece - thanking him, because the burger was so tasty. Damon gave baby Blues the same shot, and didn't love the burger. Oh, well. Get over it. At least he was brave enough to give that combination of flavors a fair shake.

BTW - I once had a a grilled veal chop topped with melted brie and lingonberries that was exquisite. Perhaps the burger would shine if the blue cheese and bacon stood out more and the sauce had whole berries rather than being more of a pureed sauce. It would probably require arugula to balance the sweet, salty and pungent with some peppery goodness. But, as a purist, I would still prefer a good, quality burger without all the hoopla and dressy fanfare. That's just how I roll.

I am assuming Lincolnberry is an Ebonics-esque play on lingonberry. If you are truly curious, give Baby Blues a call.

My experience at Baby Blues? My husband and I wanted beef ribs, and when I asked the gal on the phone how many came with the order she replied, "one - it's like a big steak." We decided to give it a shot, and each ordered one, which came with a choice of two sides. I opted for collards and mashed potatoes, hubby had corn and cole slaw. The sides were delish, but one of the ribs was burnt and less than half the size of the other rib.

I let my honey have the good rib and insisted he eat it while I called, because I am sweet like that (and we had just moved into our new place and he had been doing hard physical labor and desperately needed the fortification). The hostess got the manager who apologized profusely and asked if I wanted another rib. I did. Forty minutes later, the manager showed up at the door and told my hubz he cooked it himself. Maybe it was my sultry phone-sex voice, but I'd like to think it was solid dedication. Anyways, it was nice. A chuck blade, essentially. It didn't rock my socks off, but it was a good chuck rib weighing in at 16 ounces or more, and it was properly (lovingly?) cooked. The sauce was not my favorite, as it was a bit sweet and overly tart with vinegar for a tomato based sauce, and the XXX sauce was a bit salsa-like for my taste. The service, on the other hand, made a strong, favorable impression.

Thanks for the well-written review, Damon. As I left Zeke's last night, I glanced across the street and wondered if Baby Blues had a decent burger. Now I know what to expect.

Maack out.

This is a fun and different side dish:
Pumpkin with Mascarpone and Pecan Pralines

I posted a few other ideas on the "not boring" thread Otabenga linked to above.

Cheers!

Congrats on breaking out! It sounds like you are looking for new twists on traditional dishes. always fun.

Here are a few I have used and enjoy:

Salli's Sweet Potato Biscuits (via Martha Stewart)

Pumpkin with Mascarpone and Pecan Pralines

Cranberry Sauce with Cointreau and Cloves

Wild Mushroom Tart - as an appetizer (from Gourmet via Epicurious)

My turkey recipe is laden with pork fat and deglazed with Chardonnay, though I have linked to it here for those who are interested in that sort of thing (like me!). If you want to make my recipe, talk to me about the brine, as I change it up every year and the result is dramatically different each time).

Also, here is a link to some wonderful, garlicky rustic mashed potatoes with skins (it is part of a T-day leftovers/shephard's pie post). So good!

I love talking turkey! Let us know what your menu ends up looking like, or if you need more ideas.

Cheers!

I used to have migraines 6 days out of the month, and it was unbearable. I have been gluten-free (also, no refined sugar) for almost two months now, and have only had one minor migraine that lasted less than half a day. Migraine sufferers should try removing gluten from their diet and see if there is a difference. It has changed my life!

This was a fun piece, and I agree that the dietary challenge of limiting one food source opens up so many others. Umeboshi plums and umeboshi vinegar have been in my culinary repertoire for over 20 years, but I totally get what you mean.

BTW - for a fun quick snack try making rice balls with an umeboshi plum in the center and toasted sesame seeds or nori seaweed on the outside. The rice itself can be seasoned with ume vinegar as well. The rice balls will keep for a few days and are a nice grab and go bite on the run. Ume tekka maki is good too - just make it into a roll, instead.

Cheers!

leaf, not leave

The French do not place emphasis on any syllable. All syllables are treated equally. The last consonant is silent (but suggested, as a dropped consonant), unless it is followed by an e, in which case it is pronounced.

Get a hold of some chewable Calcium tables, and chew them a few times a day (within the suggested allowance, of course).

Act mouth rinse contains saccharine, so I use Tom's natural flouride toothpaste and mouthwash, instead. But, either way, the flouride does help.

Great post, Caroline! I second @hungrychristal's compliment. That is a stunning photo!!

BTW, I love caprioskas! Your guests certainly could have done worse. A favorite bar of mine in Los Angeles serves them on their drink menu,calling it the Thin White Duke, after David Bowie. :)