What say you, doth the media protest too much?
Living in Chicago myself, which has seen a boom in BBQ business in the past few years, I think her acknowledging the state's finely sauced meat is a wonderful thing, even if she didn't get the exact city it's famous for correct.
What say you, doth the media protest too much?
Since the Sam Adams article was just an excuse to write about Sam Adams (which is fine, but when two teams from small markets are playing, wouldn't it be nice to at least highlight what they have to offer??)
What are your favorite beers from either Pittsburgh?
(I'll allow for the entire state of PA, since the only beer I think of when I think of Pittsburgh is Iron City, which... more like Iron Shitty)
What are your favorite beers from Wisconsin?
SE Editors - it's pretty sad when MSNBC does a better job of covering this than you do!
First off, yes, I have already read this talk thread.
My partner and I recently had some fantastic glogg at The Whistler here in Chicago -- it had the requisite raisins and almonds in it, but the bartender said he'd put a bit of almond syrup in as well. Any other advice? What kind of wine to use? Do you have to use vodka (seems a little out of place for a warming winter drink, unless you're only using it because it's a neutral spirit and shouldn't effect the other flavors you're adding)? We bought some figs and they will likely be part of the drink somehow.
Thanks in advance!
this seems like cooking 101, but I have a real issue with cooking beans it would seem.
I've bought good beans (Rancho Gordo), soaked them overnight in cold water in the fridge, and tried my darndest to bring them just to a boil and then turn them down to barely a simmer so as not to agitate them and have them burst/skins crack. I'm cooking mostly in just water, sometimes with some carrot or onion thrown in, never salt until the very end.
can anyone tell me what I'm doing wrong? or am I just not meant to cook beans??
I'm leaving tomorrow for 3 nights, and am seriously on a budget. I'll be staying near 16th & Mission, but anywhere near the BART would be great. Thanks in advance!
I owe the man in my life a belated birthday dinner, and he's a big fan of Korean BBQ. Unfortunately, this is one cuisine I know nothing about. Any recommendations would be greatly appreciated!
First attempt at making strata this weekend didn't go so well. It came out french toast-like consistency bread on the bottom with veggies on top, not very covered in eggy goodness. I loosely followed this recipe with regards to egg/milk amounts, doing kale, onion, and tomatoes for veggies. No cheese because the SO doesn't do cheese. My bread may not have been dry enough because it was so f%^*ing humid this weekend in Chicago, and I'd like to have the oven on as little as possible.
Any tips/suggestions for what I may have done wrong, or advice to make it right?
For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too.
Fennel braised in cream until it's soft and baked under a crunchy blanket of breadcrumbs, herbs, and Pecorino Romano is a bright and original take on the original scalloped potato.
Blackberries present a stunning contrast against the stark white buttermilk filling of this pie. Adapted from a tart recipe by Martha Stewart, the tangy filling will remind you of panna cotta and serves as the perfect backdrop for fresh fruit of all kinds.
A spot-on replica of Chick-Fil-A's famous fried chicken breast sandwich.
Homemade root beer is earthy, bold, and sweet all at the same time.
This bright and tangy soup is cold in temperature but warm in flavor: whole spices such as coriander, mustard and cumin seeds are roasted with the carrots, lending complexity and fragrance to the dish.
A refreshing summer cocktail made with fresh peaches, rosemary, and bourbon.
Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.
Gluten-free savory onion and garlic muffins with a touch of parmesan.
We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances.
A ton of spinach and artichokes get stuffed into a dippable gratin full of nutty Gruyère and ever-flavorful garlic and herb Boursin. Served with baguette chips, it's a French-American crowd pleaser.
Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done.
When I'm saying to myself, "What would my wife want for dinner?," the answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. This 30-minute curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.
Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the...
Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base.
Instead of the spongy pieces of chicken covered in a sticky-sweet glop, this version of General Tso's Chicken from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking features crunchy little nuggets coated in a spicy and pungent sauce, full of fragrant ginger and garlic.
Have you noticed our infatuation with kale? And we're pretty sure we're not the only ones. We've braised, sauteed, chopped, baked, marinated and even blended kale to bring you 15 of our favorite ways to devour this leafy green. (You're welcome!)
[Photograph: Luk Thys] Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved....
The Indian anda bhurji is a riotous mix of colours, spice and flavours that's laden with butter and character. It's served with a dollop of butter and local loaf bread that's lightly toasted in the heat of the pan that the eggs were cooked in.
Artichoke dip is popular for good reason: it's a bubbly, cheesy crowd-pleaser. [Photograph: Jennifer Olvera] Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book....
Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.
A cold-weather wonder of tender sliced brisket braised in a gravy of sweet garlic and onions, Cognac, red wine, and three mustards. Heavy and comforting, but still bright and zingy.
"In the midst of so many other big flavors, rosemary's tendency to overwhelm is muted to a pleasant back note." Previously Zabaione, My Way » All Seriously Italian recipes » This past weekend I was given my annual windfall of...
A spicy Asian-inspired chicken noodle soup.