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The Ten Most Recent Comments By beano

From Talk

Corn on the Cob is best when ______

Layely we've been soaking it and grilling it with the husks intact. Let it cool a bit and take the husks off. often we put it back on the grill a bit to get some char. Butter, salt and pepper are our usual flavorings, though a mixture of mayo and Parmesan is also nice.
I also enjoy elote from an Hispanic street cart in the neighborhood--they warm it in water, take it off the cobb and mix it with mayo, Parmesan, chili powder and I forget what else. Very tasty.

From Talk

Where to eat near Michigan Ave, Chicago?

One of the best restaurants in the country is Tru, at Huron & St. Claire. It's VERY pricey and you might have trouble getting a table if you don't book ahead.
The Chicago Architectural Foundation boat cruise is fascinating.

From Required Eating

Cook the Book: 'Summer on a Plate'

Julia Child is more an inspiration than a mentor. My mentor would have to be the late Dennis Terczak, chef at Avanzare, the best Italian restaurant in Chicago at the time. He moved me around the kitchen, from station to station, learning--so much--until I was finally able to gain notice for making the best gelato in town--white chocolate hazlenut with a good dose of Frangelico.
RIP DT

From Required Eating

The Anatomy of a Swine: Good, Good, and Real Good

I agree that this would look great on a t-shirt.
I wonder why nobody has yet commented on the pig's ears!

From Required Eating

Cook the Book: 'The Food Life'

My favorite supermarket is my backyard: We are currently able to grow enough veggies in our urban garden to satisfy us. Unfortunately, the city won't let us keep pigs, so we have to go to the gas station on the corner to get bacon.

From Required Eating

Cook the Book: Serves One

I love what I call a BOLT:
A bacon, onion lettuce & tomato sandwich.

From Talk

Drying Fresh Herbs

I've done this several times and it works nicely, AFAIK:

I trim and wash the herbs from our garden and then sandwich them between two window screens (we have them from the downstairs apartment which we no longer rent). I put them on the table on the back porch, which, luckily is made of a metal mesh--the table not the porch, OK?
Within a couple of days the herbs are tried nicely. Depending on the quantity and size of your particular herb, you might want to move them around a bit each day to ensure even drying.
Still, considering the fact that you are going to be out of town, things should work out nicely enough.
Basil, I would puree or turn into pesto and freeze.

From A Hamburger Today

What's the Best Cheese for Cheeseburgers?

I've always thought that Maytag blue is a bit over rated--I find it to be too dry and salty.
Nice washing machine, though...

From A Hamburger Today

What's the Best Cheese for Cheeseburgers?

I hate to admit it but I think Kraft singles work best for your generic burger.
Otherwise a nice brie works for me, sandwiched between a couple of thin patties. As much as I love the overly ripe taleggio that I have, I think it's better enjoyed on it's own, on crostini with a nice fruit spread (membrillo works for me).. Otherwise it generally overpowers the burger.
For a nice blue cheese burger I love Roaring Forties from Australia.

From Talk

what kind of knives do you have and how do you sharpen them ?

I bought my main knife from the guy who used to service the restaurant I worked at It cost me $5.00. I steel it every two or three times I use it, depending on what I'm cutting. It's generic, large (10-inch), and, for the most part, all I ever need. I bring it to a pro shop for real sharpening maybe every two years.
I also have a nice 10-inch carbon steel, also generic, from the same restaurant which I don't use much anymore because it oxidizes so quickly.
When I do the occasional catering job I bring a 10-inch sushi knife for slicing roast and such.
We have a set of Chicago Cutlery knives that a friend gave us as a wedding present. They mostly sit idle, as I find the blades are too thick and they get dull really quickly. I'm not a fan.
Depending on how much I use my knifes, professional sharpening seems to be needed only every year or two. Otherwise I use the steel I got from the restaurant supply house.

Responses to Comments by beano

From Required Eating

Cook the Book: 'Summer on a Plate'

For me, it's my husband. He's a whiz in the kitchen and I have learned so much from him. Best of all, he's a mentor that's readily available!

From Talk

Corn on the Cob is best when ______

I just roasted corn on the cob with the lime/butter trick and thought it was fantastic....mix up butter with lime juice and cilantro, and smear all over the cob. then wrap in foil and roast in the oven for about 25-30 minutes. i also think this would be good with butter/paprika mix. yum!

From Talk

Corn on the Cob is best when ______

I love it grilled with cheese and a little cayenne pepper and chili powder, but since I rarely grill, I boil it--cob on--and like it with just a sprinkling of garlic salt.

From Required Eating

Cook the Book: 'Summer on a Plate'

....my mother

From Required Eating

Cook the Book: 'Summer on a Plate'

My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.

From Required Eating

Cook the Book: 'Summer on a Plate'

My mentors were first, my Mother, and recently, Bobby Flay. He gives a good example of tweaking a recipe every Throwdown!

From Required Eating

Cook the Book: 'Summer on a Plate'

Ina Garten's or Jacques Pepin's books are the cookbooks I turn to when I need a special recipe.

From Required Eating

Cook the Book: 'Summer on a Plate'

Food blogs were mine, though now that I like cooking I talk with my mom about it more. She didn't teach me as a kid or anything, but learn things now.

From Required Eating

Cook the Book: 'Summer on a Plate'

I would have to say Alain Saillac and Jacques Pepin although I didn't spend enormous amounts of time with either of them during my time ant FCI, they made their presence felt, and their philosophy, attitude, skills and generosity of spirit will always stick with me.

From Required Eating

Cook the Book: 'Summer on a Plate'

my mother, Julia Child and chef Franz Auer of Hilton Head Island, SC..all great cooks and fantastic role models.