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From Serious Eats

The Best Chocolate Chips for Cookies

my two cents: Guittard Semi-Sweet is the best chip...

From Serious Eats

The Best Chocolate Chips for Cookies

My two cents: Guittard Semi-Sweet are the best!

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From Serious Eats

The Best Chocolate Chips for Cookies

my two cents: Guittard Semi-Sweet is the best chip...

From Serious Eats

The Best Chocolate Chips for Cookies

My two cents: Guittard Semi-Sweet are the best!

From Talk

Favorite Chicago Foods?

@2qrs - Have yet to try but it is at the top of my list (for food, but not decor! Also, lunch may be better than dinner) : Mercat a la Planxa. It is right in the south Loop area, on S Michigan. Supposed to be yummy.
[http://www.seriouseats.com/2008/04/mercat-a-la-planxa-lockwood-chicago-hotel-restaurants.html]

Also, I would rec'd Cafe Mediterra on S Dearborn (S Loop-ish). It is a delightful place to eat (get the mini lamb burgers and the home-made potato chips)...

...it is kinda a small plate kind of place

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

My greatest grilling success story...has yet to happen. Sigh.

From Serious Eats

Cook the Book: 'Tacos'

1st time having tacos al pastor, at El Puente in St Charles IL, at the behest of the staff...sometime early in 2001. Yummy.

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Does Cook's Illustrated pizza dough count as a 'bread'? I certainly hope so as I love to bake it...

From Serious Eats

Weekend Book Giveaway: 'American Cheeses'

Any of the aged Cheddars from Hook's Cheese (Mineral Point, WI)

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I like my ham sandwiches straight up (just bread, slightly toasted; no condiments or additional ingredients) - it just has to be good bread and good ham...

From Serious Eats

Holiday Giveaway: Zingerman's Praise the Lard Gift Box

My favorite pork memory is giving myself (and my parents too!) a gift last xmas of Zingerman's Bacon club...woohoo. That was good and sooooo tasty. I lived on bacon for months.

From Serious Eats

Weekend Book Giveaway: 'The Devil's Food Dictionary'

mini-burgers: an abomination on the plate of right-minded, food-loving, individuals.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

It is simple, really, as it was chocolate chip cookies (soft and chewy) made from the recipe on the back of the Toll House chocolarte chips bag.

From Serious Eats

Cook the Book: 'Giada's Kitchen'

Pasta alla Amatriciana [tomato, bacon and onion]. Yum yum.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

The most memorable glass of wine I ever had will be the one I am having tomorrow...

From Serious Eats

Cook the Book: 'Chocolate Epiphany'

I would request the world's largest dark chocolate bar; if that is not OK, then I would go with a simple chocolate cake (6-minute chocolate cake from Moosewood) with chocolate frosting (from the Joy of Cooking ganache recipe). Yummy.

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

An oldie, but still a goodie, 'Mongolian Beef'...and who said my choice had to be authentic.

From Serious Eats

Cook the Book: 'The Food Life'

Prisco's Fine Foods, in Aurora, IL - this is my local grocery store with a delightful emphasis on Italian foods

From Talk

Cookbook conundrum

The New Best Recipe, from the Editor's of Cook's Illustrated [isbn = 0-936184-74-4]

From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

I would talk with Alton Brown about his video-shooting chops. More specifically, I would ask him how he 'constructs' the shots for a given show.

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

I would say olive oil as it makes everything it touches on a grill tasty and delicious.

From Serious Eats

Cook the Book: Lidia's Italy

Six minute chocolate cake (via a Moosewood cookbook). It is yummy.

From Serious Eats

The Best Chocolate Chips for Cookies

Sign me up for Ghirardelli's bittersweet. I've also used Guittard with great results. Nestle's Toll House are not wretched, considering they're milk "chocolate." They have a pleasant aroma, texture and taste - but I wouldn't use any other milk chips. I haven't found any that taste like chocolate.

What about those huge "chocolate chunks" sold? If they tasted better, I'd use them instead of cutting chunks when I need chunks.

As for white chocolate - bleah. It tastes and feels like pure sweet fat in the mouth and bears no resemblance to chocolate.

From Serious Eats

The Best Chocolate Chips for Cookies

I use 1 1/2 cups Tollhouse chips and 1 1/2 cups Ghiradelli 60% bittersweet chips in my chocolate chip cookie recipe. The taste is incredible and the cookies disappear fast.

From Serious Eats

The Best Chocolate Chips for Cookies

This post inspired me to pick up a bag of Ghiradelli 60% semi-sweets. Now it's a toss up... choco chip cookies or chocolate chip buttermilk pancakes :-)

From Serious Eats

The Best Chocolate Chips for Cookies

Scharffen Berger 62% is my absolute favorite. The chunks hold their shape but are melted with a rich chocolate flavor. Love.

From Serious Eats

The Best Chocolate Chips for Cookies

Last weekend I made cookies using a package of See's baking chips I'd been hoarding for a few years (yes a few years.) They look just like the picture, and I was happy with them. With that said, obviously it is not easy to get See's where I live, and they aren't exactly cost effective.

I used Valrhona before to good result, but between See's and Valrhona making chocolate chip cookies become prohibitively expensive. I also can't help but wonder if some of the high quality chocolate taste doesn't get lost in the baking. I would gladly spend extra for noticeable taste difference and just bake cookies less - husband likely does not agree with this sentiment, but I'm not convinced there is a taste difference. I've never eaten expensive versus affordable chips one right after the other.

I cannot wait to try Guittard or Ghiradelli, because they are at least 1/4 the cost of the Sharffenberger, Valrhona or See's. Maybe I should do a blind taste test with friends.

From Serious Eats

The Best Chocolate Chips for Cookies

I only like white chocolate when it's in cookies with dried fruit.

From Serious Eats

The Best Chocolate Chips for Cookies

Hi Krissy! Ack - I meant to clarify that a bit better! I like to chop up *some* of the morsels that I add to the cookies, but definitely not all. This helps stretch them out just a bit so I don't use the whole bag (which means another batch of cookies later!) Sorry for the confusion!

From Serious Eats

The Best Chocolate Chips for Cookies

wait, this doesn't make any sense:

"the morsels are bigger than any others I've found... which means you can use less in a batch. I like to chop them up just a bit so they distribute more evenly in the dough."

They're bigger... so you chop them up... which means then they're the same size? I'm all for doing things because you want to and not because they make sense, so I think you should say that's what this is :)

From Serious Eats

The Best Chocolate Chips for Cookies

Ghirardelli’s milk chocolate chips are the best chocolate chips to use in a cookie. As a big chocolate lover, I've always loved very dark chocolate, but I have found that in my mom's recipe for chunky chocolate chip cookies, Ghirardelli's large milk chocolate chips work the best. The flavor definitely does not get lost in the cookie, especially since Ghirardelli's chips are larger than the average chip. But it gives a better texture in the cookie- slightly soft and very pleasant to bite into

From Serious Eats

The Best Chocolate Chips for Cookies

Y'all are not right for flashing this cookie porn across my screen this early in the morning. This cookie looks like pure heaven. I agree with all of the suggestions (Guittard, Ghirardelli, etc), but (and not that this is the specific topic at hand) what I've found is that the cookies that treated me the best had a mix of a 60% or semi sweet chocolate chip mixed in with a milk chocolate chip. Now THAT is heaven!

From A Hamburger Today

Cook the Book: 'Burger Bar'

Thank you all for entering, and congrats to our winners!

drunkenchef
icanhascheezburger
Carioca
stewmeat
burgerluver

Winners have been contacted through email with more info on how to claim their books.

From A Hamburger Today

Cook the Book: 'Burger Bar'

I'm traditional. Lettuce, tomato, pickles, cheddar cheese, and some condiments. Nothing exciting here.

From A Hamburger Today

Cook the Book: 'Burger Bar'

too many to choose from but, blue cheese, bacon, caramelized red onions are a perfect start

From A Hamburger Today

Cook the Book: 'Burger Bar'

A tribute the the great and thrice greasy Roy Rogers Double R Bar Burger. Thinly sliced ham and aged cheddar topped with and sauce of dijon mustard, honey and mayonnaise.

From A Hamburger Today

Cook the Book: 'Burger Bar'

has to be a tie between goat cheese + homemade guac + roasted red peppers OR raclette cheese and caramelized onions! mmmm.

From A Hamburger Today

Cook the Book: 'Burger Bar'

Grilled onion and jalapenos, avocado, and mayo

From A Hamburger Today

Cook the Book: 'Burger Bar'

grilled onions, lettuce, and black pepper kettle chips.

From A Hamburger Today

Cook the Book: 'Burger Bar'

I'm slowly branching out, but my favorite topping is still just plain 'ol ketchup.

From A Hamburger Today

Cook the Book: 'Burger Bar'

I can be all over the board, depending upon what type of burger I am building, but the one constant is some variety of cheese.

From A Hamburger Today

Cook the Book: 'Burger Bar'

A not to sweet hickory sauce and a fried onion! I'm salivating just thinking of it.

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