eating my way across chicago.
Wrong on the pambazo - El Habanero's is incredible!
I've had the Ruhlman flat spoons for years. They're perfect for scraping fond up from the bottom of a pan for sauces/soups. He just had a cyber sale or whatever, too. I bought the 3-pack and have yet to use the largest one, if that helps anyone.
@Copperkettle218 were it stuffed then cooked it would be a pupusa (http://en.wikipedia.org/wiki/Pupusa)
You can still get crusty loaves at: Provenance, Dill Pickle, and Half Italian. As well as La Farine up Milwaukee...
Anne's last name is Kostroski, and she runs Crumb bread which is also awesome (http://www.crumbchicago.com/)
As someone who cooks mostly vegetarian myself, I find some of this list a bit odd. For beans I use my Le Creuset dutch oven (the low temp oven method and I make a huge batch and freeze most of it), and for soups this time of year; my food processor is invaluable, as is my kitchen aid mixer. I've never used the peeler you show, I use the straight one with ease. ;)
For books I find Mark Bittman's How to Cook Everything Vegetarian is my go-to, along with this other weird Vegetarian book my mom got me in college - I can't find it on amazon but the beginning pages have VERY useful information about the different types of rice, spices, cruciferous vegetables, nightshades, etc.
I don't trust a list without Paulina Meat Market.
If Cincinnati is in the Midwest, then Newport, KY is (it's just across the Ohio river).
It's funny how you can always tell where the SE team lives or is from, because they don't venture from those cities too awfully much.
Growing up in northeast Ohio and being very used to the Friday Night Fish Fry (especially in the summer, and with Lake Erie perch, no less!), it has always been rather odd to me that it didn't exist here in Chicago. Then again, it doesn't seem like many people here actually FISH the Lake Michigan, and I certainly wouldn't fish the Chicago River...
and Nick, if you end up doing a piece on fish tacos and don't include El Cid, I will not be able to forgive you.
yeah, on the affordable end, I'd add Lula (the old room, the new half's a bit lighter/brighter).
Since the loop is kind of large (or some people have limited lunch time in which to run more than a couple of blocks to grab a bite), I think it would be helpful to put the address of the restaurant up under the photo, much like where you have "Get the Recipe", so one can decide whether or not it's worth clicking further to look at awesome food that may be 5 blocks from their office instead of around the corner. =)
Kenji - why no chocolate or coffee in this one, as compared to your meaty "Best Chili Ever" recipe?
I think someone may have posted this recipe in your BCE comments, and I've followed it for veggie chili before and it's been amazing. I suppose you could put in wheat berries or barley or something if you weren't into TVP.
What, no crack dip in the Munchies section? I'm sorry, "Buffalo wings in dip form", whatever, that shit's the best on football Sunday! Unless you assume we all already know how to make it, in which case, you're right, we should! ;-)
a friend got a groupon for this place shortly after it opened and we went - cocktails were killer, beer list was awesome, and the food was great. I believe she's gone back since and has not been disappointed. neither of us got the burger but holy cow does it look good (pun intented. I think...)
Don't you wonder, too, how much of it is the fact that people you're working with (most, at least) have only ever had HFCS Coke their entire lives? That people are picking the old familiar flavor over something they've maybe had a handful of times?
Additionally, I have seen glass bottles in my still pretty darn Hispanic neighborhood with "Mexican Coke" with HFCS, so it is out there. I was almost tricked but luckily I read the ingredient label before I bought the darn thing.
wrong wrong wrong, simply for the exclusion of Coalfire.
no cornstarch or egg for thickener? doesn't this get icy rather quickly?
made these for breakfast today with apricot peach jam and almond milk, threw some slivered almonds into the batter, and topped with a few almonds and a brown sugar/cinnamon mix.
as far as jam use, my partner has gotten me into the habit of putting jam on all manner of deli sandwiches - one piece of bread gets mustard, the other gets whatever kind of jam goes best with the meat (blackberry w/ ham, apricot or quince w/ turkey).
Hey Hannah, last paragraph of "Getting in With the Cheese" - it's once IN a while, not once and a while. FYI.
Otherwise keep up the good work (and as I've said before, consider getting someone to proofread before you post here ;)
what @agoodcooker said - a friend returned from Kyoto with at least 12 different varieties of Kit Kats, from green tea to soy to melon flavored ones. that would be the real taste test.
@WannabeTVchef - I believe the word you're looking for is sordid...
Uhh... it's adobo sauce.
I'm with others that would take Jim over Jack any day; I've heard nothing but good things from friends about this Evan character, I'll have to check him out next time I'm in the market.
Also, I don't get the "awful penmanship" jab, unless it's an inside joke. I prefer legible penmanship like that to the bubbly writing you often see come out of young women (says a woman who is no longer so young).
Yes! This soup is the best, though that cafe is damn pricey.
@GretaGrace - I have a friend that works in advertising and one of his clients is Depend. that's right, the old people diapers have the same problem Nordstrom does. ;)
god, I hate Vampire Weekend. but I love horchata more, mostly because I want to make horchata ice cream. yum.