Profile

cheftastic

I love food and everything about food.

  • Location: Chicago
  • Last bite on earth: A sip of champagne.

What To Do With Cornmeal (Other Than Just Make Cornbread)

Polenta. Cheesy polenta, sweet potato polenta, plain ol' buttery polenta. A regular side dish in our house.

AHT Giveaway: Case of Pat LaFrieda Burgers

too fine a grind and underseasoned.

What Gross Food Stuff Did You Do as a Kid?

I'd cut the fat off of steaks and dip it in A1 sauce and/or mashed potatoes. My parents would get the bulk cheap steaks to feed our giant family, and in the 80s she'd just overcook everything for food safety, so the only tender parts of the meat was the fat. So I'd just eat that part. It grossed everyone else out, but hey, more fat for me!

E. Coli Outbreak Sends Millions of Frozen Pizzas Packing

That little green logo in the corner saying "Try me!" reminds of me the SNL fake commercial for "Almost Pizza". "Just try it Tom, its getting cold!" "HELL. NO!"

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Epic steak, epic cooking method, epic hairdo. I want a video or at least a gif of the waving hair while the flames shoot from your hands like some sort of kitchen superhero.

Deep Fried Chicago: Fried Chicken & Waffle at Longman & Eagle

Ahhh yes, this is one of the best things I've eaten at L&E. Thanks for the write-up, I know where I'm going for brunch this weekend.

The Vegan Experience: 60 Great Vegan Recipes

Stunning work, Kenji! I didn't keep vegan all month but I did use many of these recipes as meals, as well as refer to last year's Vegan experience for recipes as well. My single favorite is the ma po tofu. I can't believe how well you nailed it, it was so creative and delicious. Well done!!

Steak 'n Shake's New AllNighter Menu Features 7-Patty Steakburger

The face I was making reading about that 7x7 burger must have been unpleasant, because my husband just walked by and asked me what was wrong and if everything was OK. I also read the description of the burger in the Patton Oswalt "Black Angus" voice.

Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce)

Made this tonight and it was amazing. Not sure it'll be noticed, since this recipe was posted back in 2008, but step 2 appears to have vanished. I think I figured it out though. I believe it involved cracked the eggs. :) It was awesome, thank you!

Lunch in the Loop: Miller's Pub

I work from home, so if anyone wants to grab a little liquid lunch at Millers, I may be down. I can help taste food too!

The Vegan Experience: Why Does Everyone Assume Vegans Are Health Nuts?

I noticed when you posted about going vegan on Facebook you got a lot of comments from people outright telling you to do something else... go paleo, or gluten free instead for example. For me its not just people talking about their diet, but trying to make you do their diet too. Its kind of rude, I think. Its great if [insert diet here] works for one person, and I do enjoy hearing about them, but I tune out once someone tries to tell me that *I* need to eat like them.

This Week at Serious Eats World Headquarters

I love that Yuba face in pic 12, too cute!!

Valentine's Day Giveaway: Win This Prime Rib

Oysters, wine, and knowing smiles.

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Driving across the south/southwest one summer and having BBQ in nearly every state that is famous for BBQ.

10 Fried Chicken Dishes We Love in Chicago (Non Southern-Style Edition)

If you want fried chicken for breakfast, the Chicken and Waffles at Longman & Eagle is unreal.

What Makes a Good New York Black & White Cookie? Thoughts on the Best

As an east coast transplant living in Chicago I really miss those beautiful cookies. I've found a small boutique grocery store in Wicker Park that sells them, but its not the same.

Guy Fieri's S'mores Indoors Pizza Is an Abomination

Guy Fieri is a performance artist attempting to highlight America's fractured relationship with nutrition and our contentious political landscape surrounding personal freedom and the government's responsibility to its citizens to protect them from digestible harm. That's the only explanation I can think of that makes any sense.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Fried up in cubes and added to brussels sprouts

Oh, the Places We Went! Favorite Foods from Around the World in 2012

Read all of this while drooling. Salvadorean pupusas are the perfect snack!! I can't wait until 2013 to see what other amazing things we can find across the universe.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Umami Burger but right now I'm so hungry I'd eat almost any burger (almost)

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Umami Burger in LA

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

With brussels sprouts

Double Sensation from Singapore Pizza Hut Wins for Most Insane Pizza

I thought drugs were illegal in Singapore. Someone's going to be in trouble because whoever came up with this was HIIIIIGH as a kite.

Serious Entertaining: A Blowout Christmas Dinner

Holiday Giveaway: The Amazing Thermapen Thermometer

A giant pernil roast

Flour and baking

I am a recreational baker. I bake MAYBE once a month at most, and usually just for fun or out of boredom. I attempt bread most often (and usually fail - its too dense, too tough and dry) though sometimes I see a great cake recipe on SE or elsewhere and try it, and usually fail. My last cake was so dense it was more like a mochi texture. It is frustrating. The only things that come out well are cookies.

I follow recipes to the letter. I guess it could be my oven, or my Chicago humid climate, or just being born under a bad sign. I believe it is my flour, but I am confused with all the different kinds...quick-rise, all purpose, bread, pastry, etc. I don't have the shelf space for giant bags of all these different flours. I keep a bag of all-purpose flour in my pantry (store brand, if it matters) and I have tried some substitutions that I read about online to make it more suitable for what I'm baking (adding baking powder, etc).

I just want to bake a firm, crusty bread with a soft interior and a fluffy, cake-like cake. What should I be changing, and what flour should I switch to or always make sure to have around? Is there hope or am I just a bake-wreck?

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